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.

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)

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

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.

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

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Anyone a fan of this? I saw it at the store but I didn't purchase it. It seems from the reviews people either love it or hate it.

Midnight snack

Answers below

Kaasaggio Robusto 10 mo

El Trigal Manchego 6 mo

Sweet Grass Thomasville Tomme

I have had a habit of always getting this. Its great, i even sometimes cut a bit off to have straight instead of just sandwiches.

the last two bricks I've bought though have been kinda ass. Has anyone else notices a quality drop?

Which one should I crack open first? I was thinking underpass or happy accident, maybe should’ve gotten the 8 oz ones instead lol

I just had a craving for it today so I looked up a single-serve recipe & it turned out great! I used this recipe except I subbed out the onion powder for garlic powder (bc I didn’t have the former) and instead of just using cheddar used a blend of four cheeses! The ones I used were:

• Nightshade and Dutch Tulip from Tulip Tree Creamery
• Miester Cheese Co. Wild Morel & Leek Jack
• Low-moisture mozzarella (just the store brand, that was the only not-fancy one I used)

Kept a piece of Parmesan in a plastic container in the fridge. Noticed a white layer and some fuzzy spots on the rind. Is it still edible or should I chuck the whole thing out. Thanks in advance!

I just had a craving for it one day so I looked up a single-serve recipe & it turned out great! I used this recipe except I subbed out the onion powder for garlic powder (bc I didn’t have the former) and instead of just using cheddar used a blend of four cheeses! The ones I used were:

• Nightshade and Dutch Tulip from Tulip Tree Creamery
• Miester Cheese Co. Wild Morel & Leek Jack
• Low-moisture mozzarella (just the store brand, that was the only not-fancy one I used)

I just had a craving for it one day so I looked up a single-serve recipe & it turned out great! I used this recipe except I subbed out the onion powder for garlic powder (bc I didn’t have the former) and instead of just using cheddar used a blend of four cheeses! The ones I used were:

• Nightshade and Dutch Tulip from Tulip Tree Creamery
• Miester Cheese Co. Wild Morel & Leek Jack
• Low-moisture mozzarella (just the store brand, that was the only not-fancy one I used)

Got some food delieverd from Ireland yesterday, can't wait to crack open this cheddar cheese.