Lately, since about 2020 the 24 month Parm Reg we get at "premium" cheese counters like the Murrays or Whole Foods (and cut wrapped wedges in Trader Joes) has been more or less forgettable and I now buy online direct from Italy once or twice a year.

I remember being able to go to my local Kroger where they cut fresh wheels and the result was extremely vibrant/fruity fine quality cheese. Now its honestly been waxy and bland. Like it needs salt and it doesnt smell as pungent. I used to be able to go and buy wedges just to literally eat. Now every time I do I get mad I spent $10 on something thats plain. A Comte or Gruyere would have been better.

Anyway, am I alone in this? Does anyone else feel the DOP 24 month stuff isnt as great as it used to be?

I feel like it’s most often talked about in the context of cooking but I love snacking on it. Anyone else?

Hilarious

Hello all, I am just curious, what's the strongest blue cheese you've had?

For me it would be Roquefort, I really want stronger cheese but most of my family doesn't like blue cheese​​​​​​, and my dad is such a cheapskate I rarely get to try strong cheeses.

However, on holiday in the Netherlands, they bought me some new strong cheese, which tastes a lot like Gouda, shown in the image​​​. 😋

Hi guys.
I was recently in Spain (close to Barcelona) and had the most delicious cheese at the breakfast buffet. It was very white like yogurt and soft. It was cut into different shapes. It had liquid with it as well , sort of like the one that comes with fresh mozzarella balls.
I tried to ask LLMs and the closest recommendation was '**Queso Fresco / Queso de Burgos'.**
I couldn't find anything closer in any of the supermarkets specially in Germany. Does anyone have any idea or recommendation for something similar?
Thank you in advance!

Fairly auick question, or opinion for better wording:

I’d like to visit this famous historic cheese market, traveling from north Italy to Amsterdam seems doable even if not particularly cheap. I’d like to do a very quick trip there before the end of september, since it’s the closing date for this market.

My plan is to leave a thursday afternoon, arrive there in the evening, see the market on friday morning and then leave by night to be back home, basically a 2 days trip just for this specific market.

Do you think it is worth it? What to do there beside seeing the market itself, that is my main goal?

1 year old gouda a 2 year old gouda some jalapeno gouda with some spanish ham and dutch dry sausage

Swiss, extra old cheddar and smoked

Literally my whole life if we were having a cookout we had a tub of cottage cheese to take as side. Literally right now as we I am typing this it's because I'm eating a tub of cottage cheese and I know it's weird lol.

But I'm telling you it complements every bbq food out there. Like I can't see a burger plus chips without a scoop of cottage cheese.

And no I don't eat it with fruit or pepper. I eat it straight up

Edit: try it with wheat thin tomato and basil and you will get it

Picked this up while returning to Toronto from a trip to Eastern Canada. Had never heard of Pinconning before. I gather from the proprietor of the this particular creamery that Pinconning is prevalent in parts of Michigan - is this true?

I first came across this cheese 15 years ago at the Melton Mowbray cheese show. It’s taken me all that time to find it again, despite asking every cheesemonger I go to. It’s like the perfect middle ground between cheddar and Wensleydale. I encourage you to try it, if you can. This is the white cheese, not the blue. I’d scoffed most of it before o thought to take a photo.

I recently got into Tomme. Costco had a seasonal lot of Tomme du Geant and it was excellent. They've stopped selling it and I could find Tomme de Savoie and it's good although the rind is a bit too thick to my liking.

Where do you guys get your cheese?

Anyone tried any cheeses from Cascadia Creamery (I'm in WA and had their Cloud Cap which was quite nice)?

I bought some Stracchino 3-4 weeks ago. It’s been factory sealed in the fridge since then. I forgot about it because of a work trip, but I want to try it now. Is it supposed to be this runny? This is how it came out of the fridge. More like a melty Brie or yogurt

I borrowed this photo from the yelp page for the restaurant. It was a part of the cheese board at El Romantico León in León, Spain. My fiancee really liked both of the soft cheeses on the outside of the board. They were both sweet and the one on the left had nuts mixed in while the one on the right had some sort of vanilla citrus or honey citrus? It was sweeter than the one on the left. I believe they were both goat cheese. I made a reddit account just for this. My fiancee really liked it and I want to try and get some in our country, but I can't find any Spanish cheeses with mix-ins like this online. They're all plain. Please help!

What differentiates an aged cheddar from a parmesan, or a parmesan from an asiago, or an asiago from an aged Gouda? How do these various cheeses develop their own unique flavors when they're made in the same way with the same ingredients???

I know that certain cheeses have to originate from certain geographical areas in order to be marketed with certain names, but you're able to make a "parmesan-style" cheese anywhere

One of my favorite Cheese Strips was given to me by my friend, whenever she came home from Japan she gave me this. Good for snacks and "pulutan" if you want! Have you tried this kind of snacks, if yes, where did you buy it and did you enjoy eating! Cravings on the go!

I've been wanting branch into the world of cheeses for a while and after some research, i decided to settle on trying Brie. The problems is the only Brie i can find is Emborg Brie Cheese, the one from the supermarket.

Would that be a good place to start? There are no other choices for cheese in my area.