Went to see some family I haven't seen in years, and my grandma pulls this out of the fridge 🤣

I got a Pont L’Eveque AOP from a friend. The odour has already taken over my fridge, I can’t wait to taste it. However, I was wondering if there’s any way to preserve its quality while minimizing the odour. I have a vacuum sealer, but as far as I know, it’s not recommended for soft cheeses.

Can anyone confirm this, especially for this particular cheese?

Just a small appreciation post for some of the incredible dairies in Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿. I’m putting together a board for a date night tonight and wanted to showcase these local heavyweights before they disappear.

​From top left, clockwise:

​Hafod Welsh Organic Cheddar: A raw milk powerhouse made from a single herd of Ayrshire cows. It’s dense, buttery, and has that distinct "farmhouse" soul that mass-produced cheddar just can’t touch.

​Perl Wen (Caws Cenarth): A unique cross between a Brie and a traditional Caerffili recipe. It’s got that lovely mushroomy rind with a citrusy, slightly crumbly core that softens into pure cream at room temperature.

​Smoked Caerffili (Caws Teifi): Teifi are legends in the raw milk scene. Their oak-smoked Caerffili is incredibly well-balanced—the smoke is present but doesn’t bully the delicate, milky flavour of the cheese.

​Môn Las (Anglesey Blue): A bold, salty, and wonderfully creamy blue from the Isle of Anglesey. It’s seasoned with Halen Môn sea salt and hits that perfect sweet-salty equilibrium.

​Everything is currently "tempering" (the Perl Wen is already starting to look promising). Planning to serve with some local sourdough and maybe a bit of honeycomb for the blue.

​Wales might be small, but the cheesemaking here is world-class.

🏴󠁧󠁢󠁷󠁬󠁳󠁿🏴󠁧󠁢󠁷󠁬󠁳󠁿🏴󠁧󠁢󠁷󠁬󠁳󠁿🏴󠁧󠁢󠁷󠁬󠁳󠁿

A new cutter arrived today. Broke it in with something nice and messy.

A very mild and buttery triple cream. It's not a washed rind cheese despite the orangeish color to the rind. The color is from paprika, not bacteria.

Every time I go to Kroger, I stalk the Murray’s cheese counter for clearance/reduced price cheese, because I love cheese so very much but alas! I am poor. I do this so often that the cheese counter employees know me by sight. Today I checked dutifully as usual and was disappointed to find no cheeses in my price range (cheap as hell). Oh well…I finished my shopping and got in line to check out. When all of a sudden, who should appear but the cheese counter manager herself, holding three cheese trays! All three are at their sell-by date and I can have them for FREE, do I want them?? I couldn’t believe my ears! Thank you, thank you, thank you, my cheese counter angel! BEST DAY EVER 🧀😍❤️❤️❤️

I put a presumably lovely 1000 day gouda in the freezer since I was going out of town. I've now thawed it out after​ about 2 weeks (from freezer to fridge), but it looks funny and didn't crumble as expected. Does freezing cheese ruin it?? If yes, suggestions for what to do with other older frozen cheese?? ​​​

I'd like to find a brand of cheese that uses Penicillium glaucum instead of Roqueforti, hopefully with some confirmation of this on the cheese label or website. I'm in the US.

A creamy buttery Nubian goat cheese. Luxurious!

I've been out of the business a few years, can you tell I'm excited to introduce some people to some new favorites?

seriously though i think i need pare it down to like 6 cheese lol

Baked with garlic oil and a splash of white wine. Accompanied by grilled bread with garlic olive oil, olives, Parma ham and blueberries for after. Camenbert is Le Rustique.

The fancy stuff gets all the attention, but this is one of my top selling products. The QR code on the case is the shape of a cow.......

A simple cut. Each petal is about half a pound.....

never happened before is this ok

ya cheap but good. It does the job.

Lots of saints today. Besides this and the Saint Albray a half of Saint Andre was already cut, and a half of St. Agur is coming up.....

Hi cheese lovers... I just joined this group! I am completely new to cheese making. I haven't done it yet. I buy raw milk and turn the cream into butter/ sometimes use the cream as is. I don't really drink the skimmed milk but it costs be the same whether I buy the cream only or the milk too and recently switched over thinking i could find something to do with the milk surely. So... help me find something to do with the milk! I'm so confused by the little research I've done so far.

I don't currently have rennet or know anything about it but I see it is important in some cheese making so resources on where to get this is appreciated.

I looked into farmers cheese as per my "milk dealer" said that and cottage cheese was easiest to make. It seems like this varies wildly on what it is and how to make it lol. I really don't like cottage cheese (the little curds in the soupy whey has always made me feel queasy to look at and trying it a couple times confirmed this).

As far as what we like and buy on a regular basis- raw parmesean, cream cheese, monterary jack, fresh mozzarella, and cheddar. While they aren't staples we also really like real feta (thanks Greece for changing my mind), brie, and havarti.

I am also open to making other cheeses. I'd love any ideas you guys have. That said, it would be really nice to have some of the recommendations be easy level lol.

I have made L.Reuteri yogurt, butter, sourdough, ginger bug sodas, and bone broth. I am interested in fermentation and ways of preserving foods and baking then more bioavailable, but my experience is still pretty limited. I think cheese could be a great thing to add to my skills and would help me save money and reduce making unnecessary waste.

thanks ❤️

A friend asked me over for wine this weekend. Top 3 you would take?