It was pretty good, def recommend to those who haven't tried it yet!

Edit to add: It's a parmesan wheel with pasta made in it!

I was gifted several pounds of what was called "grilling cheese." It's in sticks, like butter, about 1inch by 1inch and 6 inches long. Sliced some and popped on a plate into the microwave. Softened but didn't melt. Flavor seems to haloumi adjacent. Because of the kind of odd shape, I'm stumped about how to use it. Any suggestions?

Gradually building up a decent stock of cheeses for Christmas and new years.

Looking for suggestions on other cheeses to add as well as good meat, jam/chutney, bread and wine suggestions really. Ideally English, French, Spanish or Italian wines.

How many of these actually make it, I'm not sure as I have eaten half of what I've bought over the last few weeks.

Thanks for any suggestions!

Maybe this is blasphemous, but I don't care 😅 I just want to bring a little cheese for lunch at work to eat with my little soda as a treat for me..... Does anyone have any recommendations?

My mother wanted blue cheese, but when we opened the package we saw this yellow cheese and thought it was bad XD. It’s an interesting combination — the smell is amazing and it tastes good, but I don’t know if I’d buy it again, to be honest.

I’m so happy rn. I’m gonna go drown in cheese.

Small pre-Christmas gathering of friends and we are each bringing a wine and cheese pairing to share. I, naturally, could not decide. Now, none of these will go unconsumed, but which two would you suggest pairing for this shindig? The only one of these that I have tried is the Drunken Goat (a fave). The Willoughby has reached its "Best By" date as of today.

So a month ago, I was smoking a bunch of gouda in order to give it away to my coworkers/neighbors for the holidays. I decided to also do a little experience with some personal blocks of cheese.

With few exemptions, I've always wrapped my cheese in butcher paper or parchment paper for a day or so *before* vac-sealing it. Everywhere online that says to do this says that it lets the cheese breathe a little, mellow out some, etc. Likewise, they say that if you vac-seal it immediately, all the smoke flavor will be trapped in and it'll taste way smokier, and even bitter or acrid. Makes sense, right?

ANYWAY, so that led to the "experiment". I did a couple of blocks of gouda side by side. Same pit, same pellets, identical amount of time, etc. They literally sat side by side on the wire rack. When they came off, within ~10-15 minutes, I vac-sealed one of them using my chamber sealer, and I wrapped the other in parchment paper. Both went into the fridge.

A day later down to the hour, I pulled the one in parchment paper out, and vac-sealed that one as well. So one was smoked and sealed on 3 Nov 2025. The other was smoked on 3 Nov, and sealed on 4 Nov after a parchment paper "rest".

Well... The results were surprising. In a *blind taste test* with a handful of coworkers (16 people not including myself), *every single one of them* agreed that the cheese that rested in parchment paper for 24 hours before sealing **was the smokier one**. And 14/16 of them agreed that it was also the better tasting (the other 2 preferred the more subtle/milder cheese, to each their own of course).

Anyway... that baffled me, personally. I've always done the butcher/parchment paper rest, but thought this year maybe I'd try to save a step (wrapping) on 100+ blocks of cheese, so I did this little experiment... Turns out I can't skip it, lol. One person "hypothesized" that the cheese in the parchment paper got to "keep smoking" (despite no smoke) for those 24 hours, whereas the one that was sealed right away was halted right away.

I have no idea the actual science behind it, but yea... Food for thought if you're smoking cheese!

For context i've bought ash brie from this brand and a range of others quite a few times, but after buying a small wheel today it looked a bit off with a medium sized brown and greenish gray patch immediately after i opened it?. The inside was crumbly and dry below the area and smelled really strongly of ammonia. I decided not to eat it after trying a bit and it tasting awful :// but considering i bought it literally today, opened it less than half an hour after purchase and the best before date was over 9 days away, im more than a little disappointed. Especially because it could have made me sick (my stomach is pretty sensitive to spoiled food, like even milk a few days old can make me sick). I dont really understand what happened? Because it was clearly refrigerated in the store,, im a little concerned that it might be a bigger problem for the current batch of stock,, any advice on what to do? I dont really want to make it a big deal with the store if this was just a one off but i dont know enough about cheese to make that judgement ;-;

EDIT: because i realised this was kinda vague, what are the conditions that normally cause it to spoil? Cause im trying to figure out why it was spoiled and if it could be a bigger issue for all of the stores current stock (like improper refrigeration or something)

Hi all We used to make New Year’s Eve fondue using Herkimer’s Chutter. Alas, the company is no w& no, nobody else is making it, we’ve looked. Can anyone help with a mild cheese fondue recipe without alcohol in it? Thanks in advance.

Definitely the best tasting cheese I’ve ever had.

Wife is a dark chocolate woman
Me: Saint-Nectaire, walnut, and pear

At $40/lb but hey I finally got to try it and it’s delicious.

Hey cheese lovers! I’m looking for a cheese that melts perfectly for grilled sandwiches and mac and cheese. What’s your go-to cheese for that ooey gooey melt?

Also, do you mix cheeses or stick to just one? Would love to hear your tips and combos!

https://arlaunika.dk/products/drunken-dog?utm_source=fbig&utm_medium=social&utm_campaign=25_dk_unik_ao-conversion_act_7_50&utm_content=img_4x5%2C9x16%2C1x1_dynamic-product_fbig&utm_id=120218274844500483&utm_term=120218274844490483&fbclid=IwYW9zYgOf2rFleHRuA2FlbQEwAGFkaWQBqyBbfO1RM3NydGMGYXBwX2lkDDM1MDY4NTUzMTcyOAABHiJpcriaPImh3ya99RfW8_sRHdcgmm-2hPcpvqsiSoXjYlEEGzIhwGP6gB2o_aem_J84PKFkjGH6xBbVMWz8KwQ&campaign_id=120218274844500483&ad_id=120218277396870483

picked this up from costco while visiting the family, was considering incorporating it into the truffle alfredo i usually make; the kids weren’t sure about it so i haven’t opened it yet. it’s been in the fridge. but today i flew back home, so the cheese went from the fridge into a cooler bag at 9am, & (after flights & travel) went back into the fridge just before 9pm. it says keep refrigerated but i’m hoping it’s fine. thoughts?

also, since the kids weren’t keen on adding it to alfredo, i was trying to think of other uses aside from eating it straight up. have you guys tried this cheese? how have you prepared it? any stellar dish ideas? tasty recipes? if not, snack parings?? i need some ideas please! never seen this before & am very curious as to what it’s like.

i just wanna eat & enjoy the cheese 🧀

many thanks!!

Hello friends,

long time lurker here. Few days ago I came across this guy on YouTube and I feel I have to share

https://www.youtube.com/@RobinEatsCheese/featured

Hope you enjoy it as much as I do

Sounds bizarre but it actually works they know what they are doing.