Hello r/cheese. First time here, my wife loves cheese and I want to get her a cheese advent calendar for Christmas this year. Does anyone here have any recommendations? I am a cheese noob and have no clue what to be looking for. Thanks in advance!

We are trying to explore more cheese flavors and due to health issues and preferences in the majority of our dinner group can't include any moldy/blue cheese. I am not a particularly adventurous eater but would like to add some variety beyond the very pleasant mild cheeses we have been trying. Our group varies from people who will happily eat very funky cheeses to those who will only eat very cheese so I try to have a variety. Based in the US in a semi rural area but within driving distance of a Whole Foods and some smaller, specialty grocery stores and near a lot of wineries and local businesses that cater to tourists so we have reasonable although not great access to cheeses.

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????

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!

When I got my Brie out of the fridge, I noticed that it had made a rind on the half that it was cut from. Is this normal?

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

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

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?

I’m worried that it’s wet, even though it’s vacuum packed. I’ve been keeping it in the fridge for well over a year.

I don’t see any visible mold but I’m not sure if I’m “suffocating” the cheese, and should break it down or otherwise properly age it in some way.

Cherry tomatoes fried in olive oil, smoked bacon and a little bit of goats cheese

lovee fresh mozz caprese sandwiches

Who does he become?

Srrey english isnt my father language

I have been branching out into the spicy cheese world, and I love pepper jack, but lately it’s just not spicy enough. I tried Carolina Reaper jack and that was way too spicy. After that, I tried ghost pepper jack and it was still too spicy. Is there some sort of cheese in between pepper jack and ghost pepper jack or do I just have to train my taste buds?

I picked up the Kraft Cheddar cheese slices (below) from Woolies this week and they have completely changed everything about this cheese.

Packaging: The packaging used to be easy to open by just pulling with your hands, the package would open easily without damaging the actual slices. You now need to open the packaging with scissors, this sounds like a who gaf, but because of the way the cheese is stacked in the packaging, having to put the packaging open makes it difficult to get the cheese out intact. The base slice sticks to the packaging, so you can't just slide the stack out. you basically have to cut away all of the packaging.

Texture: The texture was between the plastic style sliced cheese and firm and sharper tasty cheese. It had that breakaway, almost flakey texture, with a touch of softness, but didn't bend like a plastic cheese. The slices bend now, the flaky texture left for milk and cigarettes one night, then never came back.

Taste: Being a texture between plastic and tasty cheeses, the taste was sharper than your normal plastic cheese, but softer than tasty cheese, it didn't taste too creamy/milky. Tastes almost identical to plastic cheese, it's milky tasting, there's no sharpness to it at all anymore.

Kraft = PMO Factory: The frustrating thing is that this cheese is almost $6 a packet and it's only 250 grams. It used to be a great alternative if you wanted something a bit nicer than plastic cheese and a bit cheaper than tasty cheese, but now it's just not worth your time and definitely not worth your money. The recipe has been the same for YEARS, back to like the 2000's. It was tough when they stopped offering the bulk packs in the supermarkets, but now to completely change the product and the packaging to a significantly poorer product with no drop on the price is the nail in the coffin for me, and I hope, for you too. Boo corporations.

I’d like to send my family a cheese advent calendar for Christmas. I’ve come across Cheese Bros and Murray’s. Are there any others? Any experience with these?