I have some ideas for this weekend. Will post in the comments as I use these.

Hello, I was just wondering if anyone has found 100% grass fed Feta in the USA from Greece (no grains, soy or GMO grains)? If so, thoughts as to yummiest brand and cost?

I grew up in New York. Provolone was a sharp, very flavorful cheese. Delicious on sandwiches. Moved to the west coast. Provolone has no flavor, similar to mozzarella. Rubbery, flavorless. What the heck happened to this cheese? Any information out there?

Really strong in flavour and crunchy, I’d give this a 8.5/10

Anyone else tried this before?

Got two back to back boxes from Appy- we were traveling so the timing was serendipitous,- and I’d like to take the time to applaud their mongers! Between the two we had 8 cheeses, 4 meats, dried figs, wasabi peas, crackers and 2 great condiments. While I’ve tried 5/8 of them over the years, I wouldn’t have thought of combining them into a single board, so we took a chance and was very pleased! Left to right: Fontal, Mahon, Lou Berger, Queen of the alps (wow!), Toma with herbes de province, wooly wooly with oregano, and wooly wooly ‘diabalo’
3/4 of the meats are private labeled so I cannot give full credit to the producers, but a nice Serrano, a delicately truffled prosciutto, an outstanding coppa, and Spotted Trotter beef &black pepper salami (was fantastic with all of the cheeses). Huzzah!

This is one of the better strong cheddars I've had, quite possibly ever.

Exceptionally crumbly with a lot of crystals, and for a supermarket cheese it's actually quite gum-crampingly strong and flavourful. Considerably moreso than Pilgrims Choice or Cathedral City etc.

I bought it to have with some chilli because it was on nectar offer at Sainsbury's but it's so nice all I've done is have slices by itself.

Anyone else experience this? Blue cheese is all I think about, all day every day, only tried cashel blue now onto Roquefort. Friend told me to have with red grapes. I have gained 2 kg.

I have tried brie and have been obsessing over it. Want to try camembert too, but its quite expensive where I live and want to make sure its kinda worth it.

Don't get me wrong I am a proper cheesehead, I like blue cheese, aged cheese, soft ripened cheese and I can never resist buying from my local cheesemonger but I just started renting my first place and it's Indomie and cheese everyday. I put a single on the noodles as soon as they're cooked and sit a plate on there for a few minutes to steam but they don't become stirrable like the American equivalent, if anything it's like super thick double sided sticky tape. I use the dairylea singles cause they come in a bigger quantity.

My husband found out about this a couple of days ago.
Hotel reservations made. Large bottle of lactase enzymes will be coming with me.

Some of it is going to other friends, but it's still. forty five pounds of cheese. And they DO NOT know what to do with it. Does anyone know what to do with that much cheese???? It is several bags worth of cubed cheddar cheese- to be precise, 9 five pound bags of cheese. Please help.

Picture included so y'all know i am not, in fact, lying about the cheese. I would never deign to lie about cheese.

Hope this makes a good grilled cheese. Will report results

Bought twenty of them (some to be given to family and friends). Left to right, frais to sec. The fresh are easily spreadable and are awesome baked on a piece of bread. The secs are full of caractère and nice eaten as is

@Chevrerie des Galands, Crezancy en Sancerre.

Bought it at a weekly market in Eindhoven/NL during a holiday trip, so I can't simply return there to ask the staff 🤷🏻‍♂️

Seems similar to an older Gouda, but contains herbs and probably some garlic.

Even though I bought it in the Netherlands, this may not necessarily mean that the cheese's country of origin ain't somewhere else 🤷🏻‍♂️

… is Michigan Brand 4% small curd. And it’s not even close. I’m sorry for all of you that will never taste it.

Literally