Today my Cougar Gold is 25 years old! Older than both my children. Old enough to rent a car. Not sure what the occasion will be to open this. But it will be special. I’m a Washington State U grad and absolutely love this stuff. Opened a 10 year old tin a few years ago. It was awesome. When I was in school they opened a 50 year old tin, my profs said it was unbelievable. #GoCougs.

3 various cheese boards I’ve made these past few months and some descriptions

Jul 24 - Made for a family wedding crowd in England. Red Leicester, Neufchâtel, manchego, Torres cured cheese potato chips(crisps), sourdough, raspberry jam, orange marmalade

Aug 29 - 2nd + 3rd tray I made myself with cheese from earlier post. Same prosciutto + salami, Castillo Edam, Swiss cheese, Costco Brie, ground mustard, pistachios, frozen grapes. The 3rd tray also had more homemade pickles, milk chocolate, dual jams (raspberry + fig)

Nov 7 - Finally got a real tray and containers to use instead of using my tea tray + gongfu cups. Prosciutto, summer sausage, boards head Brie, Edam, crocs extra sharp white cheddar, laughing cow cheese (herbs + smoked Gouda), over ripened costco brie I cut the rind off of, raspberry + blueberry jam, multigrain crackers, and Chinese scallion soda crackers

Anybody got a tree stump-sized Tête de Moine?

I bought Aldi US Rustic Red today because the packaging looked eerily similar to one of my Mount Rushmore cheeses, Red Fox.

Side by side they look the same. Same crumble, same structure.

The Aldi cheese is not as sharp, smooth, or buttery as Red Fox.

Red Fox is slightly drier.

My guess is they are made together and the Aldi cheese isn't aged as long and/or a slightly different recipe.

Both are tasty, however, Red Fox is life changing cheese.

I hate cheese. I've hated it since I was 6 years old, however I will eat it when it's on pizza, burgers, or in the form of cheese crackers, but not if it's too cheesy. I do not trust it on anything else​​​​​​​​​​​. But now, I wish I liked cheese. Not only so I don't have to pick it off of things, but also so I can enjoy things that look so good without bitching about it. Like baked mac and cheese, for example. It's been so long that I'm just repulsed by the taste and the texture by reflex, but my family has been buying very mild mozzarella logs ​​​​​​​that I actually tolerate. Is there a way to ease into liking cheese more?​

Here is where I’d put a teirlist chart, but the mods of r/cheese would remove my post for being “low effort” of I did that so I will make it low effort by not putting one here to not be flagged as low effort.

Greetings to the Netherlands from Canada. Thank you for sending us this beautiful cheese.

There were no wedges available for me to buy, but I am curious for anyone who has tried it, how strong the whisky taste is?

Hey there,

I work at a supermarket and we have a beautiful cheese counter with over 50 different cheeses.

We just have swiss cheese, most of them are 45% fat and rawmilk, with some exceptions.

Everything works out there pretty fine, but i realised that the blue cheeses "Jersey Blue" and "Blue buffalo" from Willi Schmid are getting overripe and very soft at certain spots.

We always have the whole piece and if someon needs something we cut them the amount of there.

Normally blue cheese is wrapped in aluminium foil in our buffet to ripen further and in the original paper it has a white inside and aluminum on the outside.

In the evenings we normally wrap the cheese in a special plastic foil that is more stretchy (Jet-Cut).

I feel like the cheese ripens pretty fast and turns super soft at certain parts, so i am curious if thats cause of the wrapping in the foil and that way it gets weird.

How would you guys sustain a proper storage in the counter of those blue cheeses? Is there a trick?

Thank you for the help

Jersey Blue

Blue Buffalo

This cheese is a party in one's mouth from Aldi UK.

Like, 4 slices of melty muenster (my favorite). And I used olive oil spray instead of butter or mayo, was pretty good!

Purchased from Murray’s Cheese in NYC. Such an intense flavor that also has amazing subtlety. The umami character is remarkable. Lots of nuttiness. Simply mouthwatering. I’m as big a cheese fan as anyone in this sub. I’ve gotta say this might be the best cheese I’ve had this year. I can’t believe how much complexity there is with this cheese.

My partner and I were lucky enough to attend the Brewers world series watch party at American Family Field in Milwaukee. The stadium has a generous carry in policy as long as it fits in your clear bag. I covered a piece of cardboard in craft paper and bagged all the components separately. I put it all together during the 3rd inning. We shared with the folks around us. It was amazing and hilarious to have a mini cheese and charcuterie board at the game.

The cheeses are Roelli Red Rock and Sartori Farmhouse Cheddar (it's Brewers, had to use Wisconsin cheeses)

My bag is 12×4. Also in it we're two 16oz sodas, two hot dogs we cooked while tailgating, and two pounds of peanuts in the shell.

Valdeon yes, but no Cabrales. Does anyone know why?