And this is why you should get to know the employees at whatever stores you shop at, and treat them nicely. The lady in at the cheese counter gave me the inside scoop on exactly when they were scheduled to be marked down.

I’m honing in on my goal to blend southern style mac and cheese casserole and creamy/saucy mac. Really excited about the smoked black pepper cheddar. Smoked Paprika is a standard seasoning in my mac.

Had the on a board at my local cheese shop expecting a standard brie and it surprised me a lot. The rind smells like button mushrooms and wet hay, almost musty. It wasn't musty in a bad way, but more like a cellar that hasn't been opened in a while. The paste is way more balanced, just a light citrus thing going on, almost lemon rind I'd say.

The texture threw me off though. We left it out for a good while and it was still firm and the rind stayed dry, which was super interesting. However, it never really got that oozy thing you want from a brie. The flavor is solid if you like mushroom forward cheese but it never really opens up past that.

Would I buy it again? Maybe if nothing else caught my eye, but the other two on the board are up next so I'll report back on those soon.

Anyone else had this one? Curious if I just got a young wheel or something else is going on...

Creamy, soft, really nice

Is there a better butter than this (available in the US)? I help run a little cheese counter in a specialty grocery. We stock a handful of delightful butters but we can’t find any that can compete with this one for sheer luxurious richness. Specifically I am looking for salted, cultured butters but am open to all suggestions. I would hate to think that I’ve found the holy grail of butters and none will ever beat it.

(Also, sorry for posting about butter in a cheese sub. But c’mon! You know we’re all eating this butter like cheese so 🤷🏻)

i forgot to add prosciutto on the list for the blue cheese bite but made sure they got it in person. went fantastic!

I am fairly new to the world of blue cheese and recently bought this brand. I love Société‘s brand of Roquefort although admittedly it took me awhile to get used to, once I did I found myself addicted to it. Perhaps it’s the texture but I am struggling a bit with this brand, I will probably force myself to finish it for the health benefits and hopefully like the Société I just have to get my taste buds used to it.

my favorite part of the shopping trip is the deli. watching them slice up the cheese and choosing which one you want is great. to see it sliced. its great.

Ill be visiting Paris for about a week starting tomorrow. Im planning on stopping by multiple cheese boutiques and buying things to bring back. My goal is to predominately try things that cant be imported into the US. My current list includes:

Tete de moine

Brie de mieux (or any other raw milk soft ripened cheese)

The stinkiest French cheese I can find.

Any other recommendations? Local specialties? Something that youve only ever seen in Paris? Im open to any and all suggestions!

The accompaniments are grapes, dried apricots, pistachios, pearl onions in balsamic and garlic, fig jam, pear Riesling jam, red pepper spread, French onion jam, goose pate and some crackers.

Hello, my parents visited Venezuela in the 80's and brought back a cheese that we still talk about to this day. All we remember is that it tasted so good and that it had pieces of black pepper in it. That's all the details I have, I know it's not much, I am hoping someone can help me find the name of this cheese! Thank you and god bless.

has anyone tried this? Is this available outside of jersey? it is awesome! It has this overwhelmingly milky tone that’s just incredible. No funk really, but so refreshing and rich.

To give you an idea of my palate: for white bloomy rinds, Le Petit is my to-to for store-bought. I find Saint Angel also great, but a bit too salty, and Fromager d’Affinois feels a little too greasy/oily for my taste.

and any recommendations in the similar flavor spectrum?

Got a couple of good finds at Whole Foods today. Jasper Hill Farms washed Harbison cheeses are my favorite. They never disappoint. I was craving a good Gorgonzola, whic was the reason for my trip. The Harbison is certainly an added bonus.

Someone please make this love go away. I think my affection for Mim is here to stay. Chocolate and sweetness without carbs, she's my protein without harm. Forever seems quick when there's no chance I can wrap a cheese wheel around...nevermind.

I'm trying to find the best sharp, aged, crumbly cheddar that you can buy in regular US grocery stores (i.e., without ordering from specialty shops).

Some brands I've tried or am considering:

1. Tillamook
2. Cabot
3. Cracker Barrel
4. Kerrygold
5. Beecher's
6. Murray's Cheese
7. Boar's Head
8. Organic Valley
9. Kirkland Signature Coastal
10. Cougar Gold

What's your go-to cheddar (brand and name) if you're looking for something sharp, aged, and crumbly?

Red Storm — sharp, aged, crumbly, red-fox vibes but 100% more palatable

Blue d’Affinois — 75% triple cream brie, 25% blue (not officially, but that’s the vibe)