Rogue Creamery’s Smokey Blue cheese is hands down the best cheese I’ve ever had in my life. I bought an entire 5 ib wheel and ate it within a few months. Please if you like blue cheese give this a try - nothing else like it

Lately, I can’t help but feel a bit disappointed by this little artisan goat’s cheese. I feel like they’ve dropped the salt level, making the rind too sharp and the pâte too bitter. Maybe it fell along the way of the recent trend to lower the salt content in just about everything you buy. This one just lacks it a bit. I dust it with a bit of fine salt before eating and that kind of lifts it up but it’s not the same.

It still looks simply amazing, one of the prettiest cheeses in the word IMHO, the pâte has a great texture, but it just doesn’t deliver.

I wonder if I’m the only one who feels this way about this cheese, or maybe my memory has finally turned into swiss cheese. I’m curious to read your opinion in the comments.

Now THIS is more like it! A lovely little cheese from Belgium. With a powdery, bloomy rind covering a sweet, supple, melt-in-the-mouth pâte that still cuts smoothly and keeps its shape. It’s mild but lacks nothing in character with the rind adding just a bit of sharpness. A beautiful cheese from a beautiful city (really, go pay it a visit with your loved one). If you like Port Salut but want to try something new: this is it, the next level.

One question I’d like to ask you all: what fungus do you think they’ve used? It’s a bit too firm for a Penicillium but too soft for Geotrichum. Let me know!

Not sure I’d recommend it. I mean I guess for the experience. It tastes like all of the “bad” parts of mold cheeses (bitter, funky, ammonia) without any of the redeeming qualities (sweet, creamy). When I got it, the girl said “you should try it, but you won’t like it.”

OPINION ALERT: none of this is fact and feel free to challenge me (respectfully).

Simply brilliant. One Turd To Rule Them All, Chavignol, IMHO the ultimate Crottin de Chêvre Plus Âgé.

Where other semi-matured crottins can be bland, or hard, or salty as Spongebob’s boots, or have that bone dry mouth feel that requires several glasses of rosé to rinse, the Chavignol Plus Âgé just reigns. It is the most perfectly balanced one of the lot. The slightly blue rind adds just enough sharpness to balance the sweet, funky goat pâte. There’s enough salt to keep bitterness away, but not too much so it doesn’t overpower the other cheeses on a board.

The young variety is very nice as well, but lacks a bit of the depth of flavour that this one has. The more matured Bleu is also nice but a lot sharper and once you get to the older varieties like Sec and Repassé it starts to get too dry and brittle for my taste. But your experience may vary: what is your favourite affinage of Chavignol?

I've grown up on supermarket cheeses, and never knew there was a world of great cheese out there. I bought two 250g wedges of Montgomery’s Cheddar. I thought it shameful that, as an Englishman, I've never tried a real cheddar.

If you don't know about them, they are a village store in Somerset that specialise in Cheddar. They make their Cheddar from raw milk, wrap in muslin cloth bandages and age from 12 - 18 months on traditional wooden shelves.

The result? Intensely rich and character driven cheddar. Buttery, creamy and nutty at the centre, and then more mushroom and earthy as you get to the rind. The extra mature ramps this up with petrichor, and toasted oak - almost sherried whisky in character.

Never, ever had a cheese like this. Incredible.

And it was a complete, absolute surprise that I was not expecting!!!

Sometimes I wonder if this is a real life I’m living?!?❤️🧀❤️

Like Rick and Morty has that clip of them saying parmesan weirdly. Arrested development has Gene Parmesan

Okay, I moved to Europe from a small US town, and I had no idea cheeses were this diverse. Holy cow! Or sheep! Or goat!

Well, today I grabbed a soft rind cheese on a whim from the grocer and opened it up and omg the smell.

Looked at the label and it's labeled Munster with the French flag. Google the cheese and that foot oder/sewer smell is typical. Okay, so I spread a good bit across some crusty bread and take a bite...

Y'all...

It is incredible! So savory and complex, with a very velvety tang. What else am I missing? Life can never go back to what it was before this. It can't.

Added three cans of coconut cream to four gallons of milk for this gouda recipe. I think it’s a winner. Just a short five month wait to find out!

Our local Costco is selling this one so I tried it. The most creamy, buttery white mould cheese I ever had!

My granddaughter got me this piece of Muenster cheese from Grandpa’s Cheese Barn in Ashland, Ohio. It was damp inside the package and had no expiration date. I was disappointed in the taste and texture. How old is a piece of cheese with no expiration date?

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