I’m actually not a fan of blue. First bite was interesting, but for some reason I kept going back for more? Before I knew it I finished half of my wedge (albeit a tiny one). Frankly I cannot eat it straight or in large amounts, but to me it’s one of those things where less is more. Thank you reddit for introducing me to such an exciting cheese!

Only costed me like $1.60 cents total. INCREDIBLY yummy cheese 😋😋😋

Me and a buddy of mine are arguing if its normal or nasty. Hope for some anwser.

Does anyone know where I can get it for a cheaper price? I'm spending like $30 every week on this cheese, and it's not good for my wallet...

Thank you very much in advance

OMG this is delicious

12 month mimolette

Plymouth sage and derby cheddar

Calkins creamery Vampire Slayer

Red Witch and Chällerhocker from Switzerland.

Double Dutch from Netherlands.

it's a cheese only made in Poland (by Spolmlek), and pretty popular abroad from what I've read!

I really like it, it's slightly sweet and nutty, kind of soft, Swiss-type

the maker page says it is made from 10l of milk for 1 kg of cheese, and it was made by accident (the maker got sent wrong bacterial culture they realized too late) and they decided to try and sell that new cheese, it was amazing and became popular ☺️

Is this normal? It's like really hard to eat, I feel ill now

I have just been on holiday in Spain and, impulsively bought a random cheese in a market on my last day there. It's nothing particularly special, but I planned to split it and divide into approx 100g portions and vacuum it for my future enjoyment.
However - I noticed that it has the "made date" and "best before/Use by" dates on it. It was "laid away" in August, and the use by is some time in 2028.
So, my question is, would it improve in my fridge if I keep it for, say, a year before eating. Or should I dive in, divide it up and just eat it as and when I feel the urge?
FYI - the attached image is not my specific one, so the dates are different.

I saw a local account post about free cheese nearby so I drove over to see what it was. Kraft is touring the United States with Pocket Parm, and it’s currently touring around Orlando. You have to follow their Instagram to see where it goes next, but this week is Central Florida and pennsylvania is next.

Found it today and it's delicious. Searched for the original post to comment, but couldn't find it.

So whoever recommended the cheese, this cheese lover, thanks you from the bottom of her taste buds.

Like the title says I was wondering if eating a cheese with a cooked penecillium rind would be safe if I have an allergy to it? Would the heat cook out the mold spores? For reference I have eaten uncooked Camembert before and experienced a respiratory reaction to it. Sorry if the question is dumb, I’m not really knowledgeable on cheeses.

Lover of cheddar here looking to branch out and try more cheeses. I am looking for a semi-soft or semi-hard cheese for snacking purposes, and I prefer ones that have that "creamy" mouthfeel as opposed to being dry like a gruyere, for example.

Cheeses I have tried and my thoughts:

goat cheese (not a fan of the taste)

feta (love it but only in salads as I find it quite salty)

port salut: texture was good but the flavour tasted so processed to me and unlike a real cheese which should have complex flavours

parmesan (love the taste but don't crave it or eat it alone; tend to add a lot of it to pasta)

blue cheese (I quite enjoy the taste but just knowing there is "mold" in the cheese makes it difficult for me to enjoy it)

aged havarti (castello): probably one of my top favourites so far but I don't have any other havartis to compare this to for reference

gruyere: meh - not bad but not something i'd buy again

dubliner: literally just tastes like a less-complex parmesan

brie: like it enough to eat it but i hate the aftertaste the rind gives the cheese

Cheeses I am thinking of trying next:

bellavitano (hesitant because have heard people say it's basically parmesan and I don't want something that's too close to parm - my fridge is constantly stocked with parm already)

jarlsberg

taleggio

fontina

Apologies if my pictures are not the most aesthetically pleasing.

Queso fresco is one of my all time favorite cheeses. Here I'm eating it with some flautas (deep fried chicken taquitos) my favorite pairing for this cheese. It's lightly salty and creamy and just compliments the flautas incredibly. There is also Cotija cheese sprinkled in there that adds a phenomenal salty umami flavor. Cheese is life.

I baked it with multiple ingredients but despite the final dip being delicious I don’t think I want to deal with the smell it left again. I didn’t have the same issue with brie. Other cheeses also behave just fine when heated, so my beef… or cheese? (Lol) is with Cam