i was going through my camera roll and found this pic i took of baron bigod over christmas last year.. it was sooooo delicious but so hard to cut and serve haha

Thought about sharing it here as well, my very first home made provolone, turned out sweet looking

​

I spotted this at Aldi. I'm not really a fan of "pumpkin spice" seasonal products but comeon in Wensleydale?!

I read an article a while back that claimed the US had a surplus of cheese in the 90s and was trying to get rid of it which contributed to the invention of cheese stuffed crust.

All I’m finding while trying to fact check is the 1.2 billion pounds the US had in the early 80s and how they would give out free 5lb blocks that were pretty much velveeta.

Anyone ever heard of this or can confirm it?

I’ve never seen this or tried it but it was 4 bucks at TJs. I love it. Mild but very crumbly. I probably wouldn’t use it in place of Parmesan but very tasty addition to my plowman’s lunch.

Anybody tasted this before? Says it was a swiss style gouda. There was a lady giving out samples at the grocery store, wife said i don't need it and dragged me off. Says i have a problem and i don't need anymore cheese. I'm looking into lawyers for the divorce.

If you've ever gotten the Spanish cheese tapas sampler trio from Trader Joe's, this is the middle cheese.

It is a goat cheese that is wine-soaked.

I'd like to get a chunk of just this cheese, or whatever I can find that's more readily avaliable and has a similar flavor and texture.

What might land close to this mark?

Tried it on vacation in Austria, I did NOT anticipate the smell based on the visuals. I think our Airbnb had to throw out their mini fridge after we left.

For me the cheese got stringy, why? i was going emmental and gruyer, 200g each, 70% of a tablespoon potato starch and 150ml wine (Sauvignon blanc). Heat 4 out of 9

What's the culprit?

Warm, buttered Chorley cakes and Beacon Fell Lancashire cheese PDO. Reminds me of visiting my great grandma and great granddad when I was a kid

Brightwell Ash is an artisan cheese made from pasteurized goat's milk and vegetarian rennet. It is produced by Fraser Norton and Rachel Yarrow of Norton & Yarrow at the Earth Trust Farm in South Oxfordshire, England. This ash-coated cheese has a tangy flavor with a silky texture. Brightwell Ash is aged for 3 to 4 weeks, and its paste is snowy white with a bright, juicy, and pleasantly light taste.

(thanks Cheese.com)

Tickler 18 month extra mature cheddar has a funny name but is really good. It crumbles well and is sharp with a subtle sweetness to it. Goes well on a charcuterie board.

Tasty and full-bodied, Tickler has a flavor profile that goes beyond the range of extra mature Cheddars currently available. Tickler is made in the heart of the Devon countryside in the Taw Valley where it ripens for 18 months.

My little sister went to Wookey hole yesterday and brought me back a collosal slab of cheddar.

is ricotta technically a curd type cheese? I love ricotta and cottage cheese personally

Inspired by WSU and the very few other university agricultural programs I have found that ship products, are there any other colleges/universities that ship products to the public? I see Mississippi State also does.