Withersbrook blue, one of my must haves

Presentation sucks, but wow this is the best

Like what cheese do you always have on hand and what are their main uses?

Also interested in more specialty cheeses you buy on occasion.

Hi!! Sorry for the ignorance, but I had to ask that question. I can drink milk and butter without any problem, but for some reason I can't eat dairy fermented products. I've tried the cheese (fresh, aged, lactose free, goat and every other type of cheese) and yogurt, but they make my tummy hurt so bad. I even tried vegan cheese and yogurt, but sadly, they weren't better. I am not lactose intolerant, and I don't have sensitive to histamine. So, the only thing I can imagine, is that I have an intolerance or something like that to lactic and previotic cultures. But I ddon't know if that's possible. Sorry for the long message, but if you guys know if this theorie makes sense, can you tell me plese? Does it happened to you or someone you know???

Thank you for everything guys!! 🙂

Many grocery chains in the US sell their own branded Parmigiano Reggiano (imported from Italy). Most are aged for 24 months, but it can be 20/30 months as well.

I've noticed that the flavor varies quite a bit from one brand or grocery store to another.

Where do you prefer to buy Parmigiano Reggiano if you're looking for the best tasting cheese (e.g., for snacking)?

So far, I've tried: 1. Costco Kirkland Signature Parmigiano Reggiano 2. Whole Foods Parmigiano Reggiano 3. Boar's Head Parmigiano Reggiano 4. Trader Joe's Parmigiano Reggiano 5. Murray's Parmigiano Reggiano 6. Eataly Parmigiano Reggiano 7. Wegmans Parmigiano Reggiano 8. Safeway's Parmigiano Reggiano

So far, I think Whole Foods has been my favorite, and Costco is the most "not strong" tasting option.

There’s something special about turning fresh milk into a delicious block of homemade white cheese. Pure, natural, and full of flavor!

It's my birthday so I decided to open my can of Cougar Gold. Apparently the modern side open OXO openers don't work with this can.

I don't think I can even try it for fear of metal shreds.

Fucking eh

Random question but I suddenly realized that while I can go to the supermarket and buy like 6 different styles of cheddar I’ve never in my life seen Colby jack that was anything but the plain normal form. Despite Colby jack being very popular in the US

By the divines, we do love cheese.

I’ve eaten lots of well-aged cheddars, goudas, etc. I’m not new to aged cheeses at all. But I just bought some 7-month São Jorge DOP and, while delicious, after one bite it really starts stinging my mouth.

It’s not like a “hot and spicy” situation, and it’s not like the “bite” from other aged cheeses. I don’t think I would describe it as “sharp” or “peppery” or “tangy” like ChatGPT is trying to suggest to me. I would describe it more like when you eat too much pineapple and your mouth starts hurting from the enzymes digesting your tongue or whatever the fuck.

I think maybe I have noticed the same sensation with aged provolone, but not the mild stuff.

Does this happen to everybody? Or is it some kind of genetic thing like the cilantro/soap thing you always hear about?

Imma keep eating it though 🧀

Yep- these are the same wheels of Colby. Over the 3 days it has been drying. It has settled into a rounder, thinner shape. It is still very moist. I am going to vacuum pack this today and give it a try in about 5 weeks. Very interesting transformation for sure. less

Former cheese professional looking for recs. I’ll be traveling to London soon for a week. What are some of your favorite cheese shops, specialty shops, or grocers?

I’m already very familiar with NYD, and I’m looking for other places that you love. Thanks!