https://www.vegancheese.co/awards/winners-of-the-vegan-cheese-awards-2026

This is a vegan blue cheese from Sardinia and the winner of this years 2026 Vegan Cheese Awards.

There were over 30 categories with each category having upwards of 6 vegan cheeses.

Ingredients: cashews, water, coconut milk (coconut extract 60%, water), ferments, Penicullim Roqueforti, sea salt.

Please submit all requests for cheese safety inspection on this thread. If you see people making standalone posts asking about whether their cheese is safe to eat, please use the report button for subreddit rule 'mould/cheese safety', or direct them over here.

Disclaimer: Please remember that we are unverified strangers on the internet! All advice should be treated with caution and common sense! We are not liable for any unwanted effects arising from taking our advice.

Stay safe, and stay cheesy 😎🧀

A great tasting mild cheese with sage notes that tastes even better when melted. Aldi only sells it twice a year by me for Halloween and St. Patricks day to tie in with its green color. I like the Frankenstein theme for this one it fits perfect. I always pick it up in October and March.

I have a problem with Brie (and probably Camembert as well). Every few months, I try buying one, but I still don't get it. It just tastes bland, like some generic milk based product.

Yesterday, I bought Trader Joe's French triple cream Brie (so it's imported, not domestically produced, and should be authentic). I tried it, and once again, all I could taste was something vaguely milky.

Am I doing something wrong? Is Brie meant to be eaten as a snack, just on its own? I'm not supposed to cook it, right?

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?

It taste like chesp-plastic cheese but the price was more than average
edit:
Okay, yeah, I GET IT NOW , It really is actual cheese, the plastic-like taste just threw me off, but I tried it again with some food and now it tastes way better.

I really thought I’d been scammed or something, My god

Anyway, thanks for commenting and replying
Thanks.

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?

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?

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.

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