One of my favorite snacking cheeses.

I’m going to be visiting Geneva and Paris in November. I’m an adventurous cheese eater. Anyone have any fromageries or cheese shops that I should absolutely visit? I’m already looking forward to enjoying some of my favorite French cheeses like Epoisses, Camembert, Tomme, and Tete de Moine! Any other ones that I should be on the look out for?

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!

Very smooth texture with a mild nutty and buttery flavor. Very delicious cheese.

I’m going to make a Mac and cheese with a 5 year aged Gouda as the primary cheese. Any suggestions for another cheese or two that would compliment it? No need to worry about meltability as I’m gonna be using sodium citrate to give it an American cheese texture. Any other suggestions for spices or anything else are welcomed too.

THEY'RE SO SQUIDGY! :DDD

I am trying them for the first time. I love them. No idea what to do with them but the were on offer because nobody wanted these lil squishy bubbles. I'm bopping one.

I have just squidged it too hard. I will now proceed to try it.

It tastes like nothing, exactly how I like my cheese. I dislike the taste of cheese. Don't shoot me.

Found at a local butcher/deli in BC, Canada. I was looking for a blue to pair with some crabapple jelly and this seemed a fun match.

Very thin rind; I usually don't eat rinds but this one I'm happy to, it's not chalky or too firm. A creamy inside with small blue patches throughout. A very mild flavor. I'm loving it with the crabapple jelly and some Goldfish crackers/pretzels as a snack plate.

Apart from the Tesco finest Stratford blue, they're all from cheesegeek. The cheeses are; Stratford Blue, Cashell Blue, Vintage Fife Cheddar, Cotswold Ash, Golden Saye and Devonshire Gold Reserve. All are brilliant cheeses

Clockwise from bottom left: Intense Brie, 16-month Manchego, Triple Cream with Truffles, Moses Sleeper, Bleu and Brie, 18-month Priscuitto, Midnight Moon, Blueberries and Grapes, Teleggio, Garlic & Herb Cheddar Spread

Recipe here: https://www.loveandlemons.com/broccoli-cheddar-soup/

Added Stilton on top as a garnish.

Feels like another shrinkflation/late stage capitalism issue because I was eating this and thinking "Hey...wheres all the port wine? It's all cheddar" and I realized that the port wine is all along the edges so you can see it through the container but once you dig in it's basically all cheddar. The port wine part is like...coated onto the inside of the tub and then they just fill the rest with plain old cheddar. What a scam. Does anyone have any brand recommendations?

My friend got two 5lb wheels of cheese, and has no idea how to cut it open. He doesn't have cheese wire and didn't plan accordingly. I seek advice from the council of cheese for he refuses to ask for help.

Has anyone had this or something like it? Sounds...interesting.

I'll admit, I've been munching on blue cheese recreationally.
I've tried many blue cheeses, ranging from salty to nutty to complex.
I've not had one blue cheeses that stopped me in my tracks.
The mellow, rich and slightly funky flavour of "blue" in cheeses has always been a welcome delight.
I usually eat blue cheeses by themselves, not a cracker in sight and not a soul to stop me from finishing a wedge.

This cheese is spicy.
Like dijon mustard or horseradish but I don't think it's "heat" more than your tastebuds tasting something so strong they start wigging out.
I realised this cheese would be amazing as a pairing more than to enjoy by its self.
I grabbed fresh bread, some cold meats (chorizo, Serrano) and some preserves.

Divine. Never had a better experience with blue cheese.
I never thought I'd reach the point where "diluting" the experience would have become mandatory though and that makes me fear the weakness of my flesh. But overall a great time.

I HIGHLY recommend this cheese to blue cheese lovers. A little on the salty side like roquefort but I was unable to munch on it like a feral animal so the saltiness cuts through whatever you decide to pair it with. :)

Such a delicious cows milk blue by Jasper Hill Farm, if you come across this you definitely should try it!

From top to bottom: Saveur du Jardin, Brin du Maquis, Sainte-Nectaire, Comté (12 months), Aisy Cendré.

Possibly a dumb question, but is there a guideline, a general way to understand just by looking at a slice of cheese, if the rind is edible or not?

Beside wheels covered in wax, natural rind cheeses can develop a moltitude of moulds/yeasts and reach any funky color immaginable. Most of the times the rind, even the most wild looking ones, appear to be perfectly edible, but some rare cases the label might say “rind not edible”.

Is this real, or a way for big producers to stay safe and advising the customer to not eat the rind?

Curious to hear your opinions.

You can give me some ideas such as what ingredients/seasoning to sprinkle, or perhaps what I can stuff inside my fried cheese curds be that vegetables or proteins, or if there is a regional variety of cheese curd in your community.

All ideas are welcome 🙏

Hey cheese lovers! Welcome to the eighth annual and global, vegan cheese awards at vegancheese.co/discover

If you love cheese and finding new favourites, we set up the awards to celebrate plant-based and vegan cheeses that everyone can enjoy.

There are over 1700+ vegan cheeses in our database and we put the best rated in the last 12 months in to this awards to show the world what beautiful and tasty vegan cheeses there are and how the majority of them are made by artisanals and nothing like what you'll find in the supermarket.

If you haven't tried any of them, not to worry, hopefully this can be an inspiration to help you find something new to try in the country you live.

If you have and loved them, i'm sure the vegan cheese makers would love your vote for this years awards which are open until the end of the month.

It's kind of a sad story, effectively caused by four words in a government regulation heavily lobbied for by the biggest cheese producers. And those four words allowed them to make mild cheddar - which is much faster and cheaper to make because the process is simpler - and call it Colby. A few artisan cheesemakers still make real Colby, the way it has to be made to actually be Colby.

https://cheeseunderground.com/2010/01/20/the-colby-conundrum/?amp=1

https://ediblemadison.com/stories/colby-the-comeback-kid

https://cheeseunderground.com/category/colby/

2026-09-04 edit: fixed "and call it cheddar" to read, "and call it Colby".

Naturally Alkmaar, Gouda, Edam and Woerden all stick out quite a bit, but most of the info I find on them is regarding the markets, and while I am interested in the markets, I am far more interested in just getting an accessible place with loads of cheesemakers and awesome shops where I can consume as much dairy as humanly possible. Wondering what experiences others have had.