Brightwell Ash is an artisan cheese made from pasteurized goat's milk and vegetarian rennet. It is produced by Fraser Norton and Rachel Yarrow of Norton & Yarrow at the Earth Trust Farm in South Oxfordshire, England. This ash-coated cheese has a tangy flavor with a silky texture. Brightwell Ash is aged for 3 to 4 weeks, and its paste is snowy white with a bright, juicy, and pleasantly light taste.

(thanks Cheese.com)

Tried it on vacation in Austria, I did NOT anticipate the smell based on the visuals. I think our Airbnb had to throw out their mini fridge after we left.

My little sister went to Wookey hole yesterday and brought me back a collosal slab of cheddar.

Tickler 18 month extra mature cheddar has a funny name but is really good. It crumbles well and is sharp with a subtle sweetness to it. Goes well on a charcuterie board.

Tasty and full-bodied, Tickler has a flavor profile that goes beyond the range of extra mature Cheddars currently available. Tickler is made in the heart of the Devon countryside in the Taw Valley where it ripens for 18 months.

is ricotta technically a curd type cheese? I love ricotta and cottage cheese personally

Warm, buttered Chorley cakes and Beacon Fell Lancashire cheese PDO. Reminds me of visiting my great grandma and great granddad when I was a kid

I’ve never seen this or tried it but it was 4 bucks at TJs. I love it. Mild but very crumbly. I probably wouldn’t use it in place of Parmesan but very tasty addition to my plowman’s lunch.

Midnight snack

Answers below

Kaasaggio Robusto 10 mo

El Trigal Manchego 6 mo

Sweet Grass Thomasville Tomme

Inspired by WSU and the very few other university agricultural programs I have found that ship products, are there any other colleges/universities that ship products to the public? I see Mississippi State also does.