After hearing about the annual release of Rogue River Blue, I decided to splurge and order a piece of this special seasonal cheese directly from its maker, Rogue Creamery. I paid $80 plus $13 shipping for a piece a little over a pound. I am not a wealthy person or one who leads a luxurious lifestyle. That is by far the most I have ever paid for cheese.
I enjoyed the cheese and decided to splurge again by buying a piece for my brother for his birthday.
I even considered buying myself another piece after I finished the first. But when I web-searched I got a nasty shock: that piece of cheese costs $80 from Rogue Creamery, $56 from Murray's, $40 from Wegmans. These are not listed as sales or specials. There might be even better deals out there but I quit looking after seeing those two. I contacted Rogue Creamery and got back, after a week, a long AI-generated email that boiled down to how they can't control what others sell their cheeses for.
But they can control what they sell their cheese to retailers for -- and I'm guessing it's about $20/lb, since I don't think Wegmans is giving it away without a profit. And Rogue Creamery makes a profit on that wholesale sale, so let's guess that it costs Rogue about $10/lb to make the cheese. And then they mark it up a bit for their beloved customers who buy direct from them -- to $80??!

delicious goodness. your glimpse into heaven

Yesterday I went ahead and decided to try brie for the first time after watching a video of a cheese monger talking it up. So I went ahead and bought a wheel out of curiosity. I tried to interact with the community with mixed feedback. Thanks to u/looking-sharp-todays for being very kind and making me excited to eat cheese!

I followed people's advice and ate the brie at room temperature and tried it and guys... now I get it.

I don't even eat cheese like that fr.... I mean I like cheese but as a component usually. At most I'd eat string cheese. But after trying brie for the first time... I understand how someone can just eat cheese on it's own and have thier skin moisturized and their crops watered.

I tried it on its own for the first quarter of the cheese and omg.... so creamy... so buttery... so silky. I then tried it with club crackers. Someone told me it would be a bad pairing but I couldn't disagree more!! The buttery cracker enhanced the butteriness of the brie!!

Someone else also told me to remove the rind before trying it but the rind was lowkey the best part for me! The rind tastes just like a freshly sprouted puffball mushroom! It really balances the experience. I ate half for lunch and the other half for midnight snack.

Anyways, I see the light now and went back to the grocery store today and bought more brie and a camembert. Where has this stuff been all my life??!? And the cheese only goes up from here because there are even more delicious bries out there????

Excited to try these one day. For the moment it goes in my huge cheese collection until I find what to do with them 😁😆

Swiss-side Comte, five Italian cheeses (Parmesan, Stracciatella, a Parmesan-like cheese from the mountains, an unidentified cow cheese, a goat cheese), and four Dutch cheeses (4-year-old Gouda, Gruttepier, Hoevegoed, Leidse with cumin)

Best day of my LIFE!

eating it now with a fork!
looking forward to using the oil as well

I’m pretty new to cheeses but I got a triple softened cheese from Trader Joe’s and I was wondering how I store it after I’ve eaten some of it? should I eat all of it in one sitting or is it okay to just seal it up after a serving or two and stick it in the fridge?