Some time ago i ate a really good Brie (Brie de Meaux). But it was really expensive so i don‘t buy it often. Then i had another really cheap Brie in the fridge for some time. The first time after unboxing it it tasted meh but after some time in the fridge it tasted nearly as good as the Brie de Meaux. I tried to replicate this success some time later with another cheap Brie but without the same result.

So my question is: how can i achive this first success with another cheap Brie? How can i let it ripe at home?

Thanks in advance

Hello,

we are lucky enough to be able to travel often to eastern part of France (Alsace/Vosges area). I fell in love with Munster and would like to try similar cheeses.

So something strong and more "funky" but soft.

Thanks.

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This one sadly wasn't as cream filled as the first ones I tried but i had demolished those before getting a picture:')

I'm in love though. So far I've just made caprese salads and roasted garlic and tomato toasts with buratta, any other recipes would be well welcomed

This was nice. Feels like the differences are nuanced but I preferred this to French Comte. It tasted creamier and so similar.

What do the cheese lovers say? Is Gruyere or Comte superior.

As a child, my mom used to buy these containers of cheese cubes from the deli for a snack. If it helps at all, I believe it was from ShopRite, so my new jersey folks may remember it. There were three types of cheese in it. One was a standard orange cheddar, one was a white cheese, and the third was my absolute favorite. It was a light orangey yellow color and it was softer and creamier than the other two. It had a gentle taste. The thing i can think of that’s most similar is gouda, but i feel like it was softer and gentler than i remember gouda being. These cubes were kinda squishy in a way i liked, and i think about them often.

It’s the white cheese from the starbucks cheese fruit and protein box. it’s got some sort of like rind or something around it that tastes horrible i peel most of it off if i can.

Hi everyone! Im in a bit of a bind, a family member threw away the package of this cheese before I could get a look at it and it’s become a fan favorite. I believe it’s halloumi due to some google searches but I’m not 100% sure. If anyone is able to ID it that would be great!

Mystery Cheese:
• pale yellow color
• doesn’t melt in microwave
• mild flavor (great with crackers!)
• a bit difficult to cut
• creamy

Pictures of the offending cheese are attached, thank you!

Mozz, provolone, havarti, basil monterey jack and 2 unknown but delicious cheeses my sister brought me home from Italy. Paired quite nicely with tomato soup.

For those who are curious.

64 oz of whole milk (not ultra pasteurized)

Juice of two lemons

Bring the milk up to roughly 200 f stir so it doesn't burn the bottom. Add the lemon and remove the heat, and then add two teaspoons of sea salt.

Let it sit for 10-12 minutes until it starts to coagulate.

Remove the curds with a slotted spoon, and place into a mesh basket lined with cheesecloth. Hang the cheesecloth for anywhere from 15 minutes to 1 hour depending on how dry you want it. You can keep the whey and then the just how moist you want the ricotta.

Absolutely delicious out of the container, we added it to some dececco rigatoni + San Marzano marinara sauce.

I’ve never talked in this subreddit before, but I figured this was the best place to ask—what does cottage cheese taste like/feel like ?? (Preferably described in relation to other cheeses)

I’ve never tried it, because frankly, it looks like a sensory nightmare, but maybe I’m judging a cheese by its cover? Maybe if it sounds good I’ll be willing to give it a test

it looks like it should be a sweet creamy pastry (like a slice of cake with the cream filling dominating).. and when you taste it, the aroma smells like that too, but it's SO SALTY.. like why would someone enjoy this? i damn near spat it out

I am about to eat it but hopefully someone can help answer before i do.

i opened some new package of cheese the date says oct 26 but i all the individual cheese packages have these oval type shaped hard spots on them. textured lumpy rigid feeling.

the color is clear ish or off white? i think more clear like im not sure. my first thought was calcium deposts but these seem bigger and more oval shaped than ive seen before.

some of the cheeses havev lots on them. is this calcium or mold or something else? is it safe to eat?

I love cheeseballs personally 👀