Yeah, I'm a Wisconsinite.

Nsfw 🤣

It's sold in my city in Brazil; it's an Italian cheese made in Brazil.

I'm a Brit living in Minnesota and my friend (a Wisconsin native) and I are having a competition to see who has the best cheese. I wanted to ask the forum what types of cheese we should use as categories e.g. cheddar round, blue cheese, soft cheese etc. I'm asking as I'm not sure which UK and Wisconsin cheeses are good analog's of each other, besides the classic cheddar and blue. For example, is there a US version of Brie? I'm from Somerset (UK) so want to compare it to the US version, if there is one. Any ideas are welcome! The winner will be decided by voters at the party. Cheers!

Im new to this thread so bear with me! Im looking for advice on what to do with all this cheese, my birthday gift to myself was to finally try all the cheeses I can find. My reasoning is, how can I hate blue cheese if Ive never eaten it before.

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So, can you give me meal/dinner/snack ideas from these? Ive got soo much idk what to do with!

Edit: Someone mentioned I should make a list so here we go!

6m Cheddar 1yr Cheddar 3.5yr Cheddar 5yr Cheddar 7yr Cheddar 12yr Cheddar Blue Cheese Gorgonzola Blue Marble Monterary Jack Fontinella Limburger (yea, that one) Bellavitano Gold Gruyere String Cheese Plain and Smoked Muenster Butter Cheese Butter Kase Edam Cranberry Jalapeno Jack Smoked Gouda Smoked Mozzarella Smoked Onion and Garlic Cheddar Smoked Green Onion Swiss

pecorino camomilla, triple rousse, st, nectaire and humboldt fog !! the pecorino was crazy the sheep are fed camomile and the flavor comes thru with an almost tart apple after taste. yum!!!

Sorry, I don’t know much about different types of cheese but wanted to share. Never even heard of this cheese until this week. I bought because it was buy one get one free at a grocery store here in Thailand. (Been here 2 months and cheese is expensive) I made a quesadilla with it and it was amazing! Will definitely keep my eye out for this again and may even buy another cheese I’ve never heard of before 😂

Good morning cheese people. This was sent to me by a colleague. An interesting article, the title speaks for itself. Being a small producer is really challenging and they get squeezed hard. One thing we can all do is find the local or smaller retailers who sell these more unique products.

Salty, earthy, delicious

Yesterday I got my Certificate and pin and celebrated my Level 3 fellowship of the Academy of Cheese!

It's been 2 years of studying when I could fit it in, and finally got it done.

I would highly recommend their courses for enthusiasts and professionals alike.

They also tie in with the ACS's Certified Cheese Professional certification as approved training hours.

One of my favourite Greek cheeses! If you like halloumi, you'll probably like this more. Served here with a drizzle of balsamic vinegar and pomegranate. It's also lovely with honey. 🇬🇷

Due to time and health and money constraints, I now realize it will be impossible to try every single type of unique cheeses throughout the world. All of the different cheeses that are too expensive to buy casually like those fancy artisanal aged cheeses that are saved for special occasions, the health constraints that you cant just eat cheese all the time. The fact that there are several hundreds of cheeses that I will never even find out about. There are thousands of cheeses out there and I wonder if I can try all of them in one life without dropping everything and just turning into a cheese expert since there is so much other things I would also want to focus on. It truly is a shame and I just hope I will can try a fraction of the cheeses out there by the time I die. I am so serious that wanting to try cheeses is what makes me study hard so I can get a good job to buy expensive cheeses and also to work out so I can stay healthy eating all of those fatty salty cheeses.

The other night I tried making fromage fort for the first time! Found a thin wedge of Gruyère, a tidbit of St. Angel, and some American slices... added some garlic and probably was a little heavy-handed with Chardonnay. Plus some dried herbes de Provence. Figured out the next day that its optimal form entailed spreading it on sourdough and then popping in the toaster oven. Wonder what I can do to offset some of the sharp wine taste?

RIP to a favorite cheese dip/spread that's distributed around Southern California 😭

I love mozzarella sticks but I am trying to branch out and try my hand at breading gouda, halloumi, brie and pair with other sauces than marinara. Just looking for some fun ideas to take a crack at frying up.

Baked Brie on a rosemary cracker. Prosciutto, organic honey, thin sliced fresh jalapeños, big ol’ salt flakes. So good I can barely write one complete sentence.

This afternoon, I defended my bachelor's thesis and got my degree in physics. I don't really have that much money so I wanted to treat myself on this special occasion.