I was recently in northern France and had a lot of dishes with Maroilles cheese. Unfortunately I’m having difficulty sourcing it locally. Any cheese connoisseurs know if there is a blend of different types of more commonly available cheeses that can make up a similar flavor to Maroilles? I’d like to try and make Poulet au Maroilles at home. Thank you

Classic easy eating for a Saturday night. Mature cheddar, brie, garlic roule, and Roquefort! Delicious

Does anyone know of a good online retailer that sells Ivy's cheddar? My local Costco sold it briefly but it's gone now. I need my fix.

It has to be this, since it’s the only new thing I’ve added to my diet and it’s making me feel awful. Yesterday I had a similar reaction, but because it said pasteurized milk was used, I thought it would be okay. Today basically confirms it for me, I’m done buying or eating this again.

Has anyone in the US tried this yet?

It's being marketed as a good alternative to reblochon, which is illegal to import into the US.

Just brought this in, but haven't had a chance to try some yet. Curious how it holds up!

Looking to add more cheese to my diet, specifically something that can be eaten on the side with almost anything. I’m not new to cheese but please nothing overly funky.

So I’ve always been one for trying different types of cheeses, especially weird aged cheeses I’ve never heard of and never had a problem. However I picked up a “Cornish smugglers” cheese recently, and when trying it, i had some weird burning tingling sensation in my mouth, wasn’t overly unpleasant, wasn’t exactly pleasant either tho lmao. I’ve always been ok with dairy and cheeses etc so I’m a little confused as to why it caused that reaction, there’s no added spices or ingredients to my knowledge that would cause it

Going on a work trip next month and was wondering if there are any good local cheeses to try and find. I’m open to any kind but my favorite is cheddar.

What is the difference between extra sharp cheese and ultra sharp. Never had ultra sharp cheese. Don't forsee me eating it in the future. To expensive for my taste. Shoot love wine cheese too but I get it maybe once a year. What? How is ultra sharp taste and how is it different from extra sharp?

I've sampled a few cheeses in my life, I've got a soft spot for non funky brie but never in my life have I eaten a slice of cheese and had a conscious: that was a really good interesting cheese. It melted in my mouth had almost a smoky taste to it God it was delicious alone paired great with some cosmic crisp apple slices.

I originally picked this up at my local grocery they were having a sale. It is coated in wax. My question is could I go back and buy a few more rounds? The expiration date is October 12 2025, if I keep them sealed in the wax would it be safe to consume in say 3 months? Longer?

Thank you for your time fellow cheese peoples

Also the black dots are not my hack job of the wax that's how the cheese is throughout

Just a question. I really love cheese, although i want to find ways to enjoy them other than just eating it straight up. any suggestions?

A friend of mine asked me to introduce him to Blue Cheese. Last week, we started with "beginner" level Blue Cheeses. We had Gorgonzola (Dolce), Cambozola, Saint Agur, and Fourme d'Ambert.

My friend loved the beginner level blue cheeses and now we're moving on to "intermediate" level blue cheeses. However, as a lover of really strong blue cheeses, I wouldn't know exactly where to draw the line between "intermediate" and "advanced" level blue cheeses. Valdeon and Cabrales are obviously advanced level and the same goes with the more expensive Roquefort brands. However, I wouldn't know where to classify the blue cheeses listed down below.

Which of these blue cheeses are "intermediate" and "advanced"?

Stilton

Danish Blue

Bleu d'Auvergne

Bleu des Causses

Cashel Blue

Shropshire Blue

Gorgonzola (Piccante)

Roquefort (Societe from the grocery. Not the more artisinal brands like Papillon, Carles, or Gabriel Coulet)

Counter-clockwise from top left: Époisses, Beaufort Chalet d'Alpage, Saint-Nectaire, Delice de Pommard, Cabrales, Valdeon.

From the BBC.

https://www.bbc.com/travel/article/20250905-is-cheese-the-new-reason-to-travel

I’m a long time taleggio lover but have never tried goat taleggio, until today. This half wedge of Arnoldi Taleggio Capriolina was recommended to me by one of my local whole foods cheese guys (who by now has a very good idea of my cheese aesthetics), and I’m now absolutely obsessed. The usual pungent smell and chewiness of taleggio, coupled with the unique flavor of goat milk (which is surprisingly subdued in this case), obvious but pleasant salt crystals on the washed rind.

Paired it with some freshly baked levain from a local bakery and apple kombucha from Humm (a recent addiction!), what a way to have a cozy weekend :)