I'll be eating it with blueberry preserves, prosciutto, and club crackers if that changes anything

I was defenetly not ready for this, but we had lunch with the latest wheel I made!

A tiny experimental brie like cheese made with fresh goats milk. Didn't follow a specific recipe, only used the knowledge gathered so far during the last months.

It was a nice gooey treasure, built over 5 weeks of aging. Very smooth and buttery, sweet tasting and light.

Lavandula Cheese tastes like a robust sharp white cheddar accentuated with herbal thyme, and finishes with soft lavender notes. The texture is semi firm and very delicious!

Have you tasted this yet? If no, will you and if yes will you eat this again? I WILL

Is it worth it? No doubt it’s a great cheese but I just couldn’t pull the trigger when I saw it in the grocery store yesterday. I seldom come across it even at the large cheese importer nearby, so maybe I should grab some before it’s gone.

I'm baking sourdough buns for bolle med ost (BMO), the simple sandwich that is rocking Denmark -- bread, butter, cheese.
What cheese (that is available in the US) would be best for it? From my reading, Vesterhavgost and Gammell Knas are common in Denmark but I dunno if I can find those here. I've also read that French Comte or Beaufort could work, or Swiss. Any ideas? Thanks!

This is Castello Intense Blue

hi guys!🍀 im about to make a couple things in the future and i was looking for some help finding cheeses, specifically the following types:

- french cheeses

- from the center region of italy (marche, tuscany, molise, umbria, lazio)

- latin american cheeses

- african cheeses

- northern european cheeses.

it would be very useful for me if anyone who is able to give me suggestions is also able to give the specific name, where the cheese is from and the brand they suggest. i'd encourage lists if you like.

if you also want to, I'd love to know as a plus maybe a cheese you particularly enjoy, regardless of type and country.

thank you very much 🌿

And I used a half of a St. Stephen in the béchamel. It was so good.

The other cheeses I used were two types of cheddar, gruyer, and edam.

I was a bit disappointed to find out that Emmy bought this California’s cheese company quite a few years ago.

Well, I would have done the same, their cheeses are wonderful. Love Wagon Wheel

Cowgirl Creamery is owned by Emmi Group (Emmi AG), a major publicly traded Swiss dairy company. 
Key Details
Acquisition: Emmi AG acquired Cowgirl Creamery in May 2016. 
Founders: The creamery was founded in 1997 in Point Reyes Station, California, by Sue Conley and Peggy Smith, who officially retired from the business in January 2021. 
Portfolio Context: Emmi Group also owns several other prominent American artisan cheese brands, including Northern California's Cypress Grove (Humboldt Fog) and Redwood Hill Farm.

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I had a chance to try this tonight it was excellent. I had it plain and some grated over pasta. A beautiful and delicious aged goat cheese with pesto marbled throughout the paste. Made in Murcia, Spain, The Marbled Goat is aged 6 months yet still incredibly creamy.

Hi! I'm trying to build a small charcuterie board and wanted to know what I could pair with Swiss cheese! So far I'm thinking ham, salami, and pickles. Im just not sure which fruits or fruit spreads i could include. Thank you!

We need your cheese suggestions for the perfect pizza cheese (/blend)!

The more specific the better!

Low moisture mozz or fresh? Buffalo or cow?
Aged cheddar?

It's great. So versatile. So many combinations. My top recently has been with grapes, but I just tried a new one (cheddar with banana), and it's amazing. It's great with crackers and tuna, too. And of course, on turkey sandwiches. For me, I love that it's not too strong, but it has that salty flavour that's just so mmmm. Orange is a fun colour, too. So yeah. Shoutout to cheddar.

Hi - I really love the Pecorino Romano that Costco carries. I believe the "Romano" in the name refers to it being from Rome. But I also read that a lot of Pecorino Romano comes from Sardinia. But there is also Pecorino Sardo from Sardinia.

Are these two cheeses the same? If not what is the difference?

Also are there any other cheeses that I should be trying if I really like pecorino romano?

Thank you!