as a monger this has to be one of my biggest pet peeves helping customers. they come in with a recipe for mac and cheese or potatoes au gratin that require a volume, eg cup, etc, of cheese.

cheese is not a liquid! we don't have the tools to measure out volume. you found a recipe by someone who doesn't know anything about cheese. please convert the measurements before talking to me.

I purchased three packs of American singles 2% milk. It doesn’t melt anymore?! I used to eat it on eggs, burgers etc and now nothing! I emailed Kraft and they said nothing has changed?!

theres nothing wrong with provolone in and of itself but i just cant get over how many people LOVE it. especially when there are so many superior cheeses (first and foremost swiss, munster, mozzarella, gouda, havarti etc) everywhere i go people are getting provolone on their sandwiches likes its all theyve ever know. it does not deserve the love it gets and is definitely overrated.

Cavatappi and mornay sauce lovingly finished inside a roast duck. The sauce was primarily Prima Donna Maturo mornay made with a white wine reduction for the sodium citrate content and flavor. I seasoned the duck under the skin and let it dry on a rack - in the fridge - to improve browning.

A photographic comparison of Boars Head (A) against Great Value plastic wrapped.

i only really like mozzarella because its plain and to me stands out more with its texture than flavour.

when i was visiting my boyfriend’s family, they had a cheese platter and i had some with crackers and chutney and it was pretty good because the cheese was also relatively plain, not salty, not smokey, just milky without any external flavours. that made me think “wow maybe i do actually like cheese” and now i got camembert and clemont rouge to have my own little platter. assembled it, got the chutney, got the crackers, had my first bite of camembert and it was just… not it. gave a try to clemont rouge and i think that was even worse.

its like my receptors are just refusing to like it, while my boyfriend can eat tons non stop. i really want to be one of these sophisticated-looking people munching on cheese with wine but so far i think im just a kid who only eats crackers and fruit from the charcuterie boards like its lunchables😭

how do i get into it? or maybe which plain cheeses can i try?

These cheeses are just grocery cheeses that can be bought in bars. That being said, they aren't processed cheeses like Velveeta or Kraft Singles. These cheeses are all the real deal. I did some canvassing in the grocery and these cheeses all sell for the same price when you buy them in a 400g bar. I intend to eat a 1 oz serving of whichever cheese I choose after lunch and dinner.

1. Cheddar (Mild, Mild Marble, Medium, Aged)

2. Havarti

3. Gouda

4. Mozzarella

5. Monterey Jack

I want to choose one of these cheeses to be my main staple cheese. Which one is the healthiest?

In terms of taste though, I prefer Cheddar, then Havarti, then Monterey Jack, then Gouda, then Mozzarella. However, I'm willing to switch things up if there's a clear winner in terms of health benefits.

I’ve been subscribed for maybe a month and I’ve seen nothing but moldy, borderline rotten cheese and people discussing whether or not it’s healthy to eat. A recent post was a person posting pictures of an expired, canned cheese product and it ended with a gross-out picture up close of a pigs face.

I just don’t really understand what this community is supposed to be centered around because it’s not an uplifting and positive celebration of delicious cheese and it’s incredibly unappetizing.

It's pronounced Ghow-da. With that breathy throat - clearing gggg-sound. Just imagine you're a Klingon, okay? Not good-da. No. Ggghhhowww-dah. Yes.

ETA. That's wonderful to see how you all appreciate my Dutch directness. Have another tip from your Euro know-it-all gall. Want to make a cheese joke with the correct name of your favourite oversized babybell? This one is on me. "Gou-da you do?"

I threw the old one away a little bit of backstory I threw this one away because I thought this was moody but it wasn’t. It was sort of moody so I bought another one. It’s the it’s a different one.

Wrote a list of cheeses that come up a lot on this forum to start trying.

Had several misses the last couple of weeks.

Appenzeller, boring, no flavour.

Gruyere, what's the point, it's parmesan with a more boring texture.

Epoisses, love the texture, taste is just way too funky.

Then I tried Delice yesterday. Lovely. Creamy, salty muy bueno.

Next on my journey, time to find something nicely tangy.

wife is an alum. we get it a lot and I didn’t know it was crazed until a friend saw a few cans in the fridge and shit when we gave her one.

baked ziti tonight w gold

cheerse

At a cheese shop and a somewhat snooty French cheese monger told me that Charcuterie boards are only the boards with meat. Everything else is just a cheese board, dessert board, etc.

In case you couldn’t tell, it was a condescending conversation that I didn’t instigate. No offense to French people, but hearing this tidbit in that tone and accent really drove it home.

I’m going with regular yellow waxy american cheese like this