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Discuss favorite cheeses, moldy cheeses, storing cheeses, what to eat with cheeses—anything and everything related to cheeses!

Land O' Lakes Extra Melt in Boston?

by grant.cook 10 days ago

These seems to be sold only in the food service segment, but do any delis or places a regular consumer can access sel...


zackly commented 7 days ago

Parmigiano Reggiano

by plufmud 13 days ago

Visited Parma Italy several years ago and bought red cow parmigiano reggiano aged 30 months at Antica Corte Pallavic...


plufmud commented 13 days ago

The Current State of Cîteaux -- Your Thoughts

by onzieme 14 days ago

Cîteaux, made uniquely by the monks at this site/monastery in Burgundy, has often been thought to be the great, if no...

Melanie Wong

Melanie Wong commented 13 days ago

Millennials Kill Again. The Latest Victim? American Cheese

by Melanie Wong 21 days ago

" . . . American (cheese) culture is at a crossroads. The product, made famous by the greatest generation, devoured b...


MikeG commented 20 days ago

Ricotta Success

by walker 1 month ago

I tried again using Ina Garten's recipe:


alex9179 commented 1 month ago

Creamiest chevre?

by speakhandsforme 2 months ago

On our honeymoon in Antibes, France earlier this year, we stopped at the wonderful covered market every morning and I...


speakhandsforme commented 1 month ago

Cheese Be the first to comment

Fromager d'Affinois Bleu

by DonShirer 2 months ago

      Fromage d'Affinois, the double(triple?) creme French variation on Brie using ultrafiltration techniques, had al...

Manistique by Zingerman's Creamery

by Melanie Wong 9 months ago

Manistique is a Jersey cow's milk, bloomy rind soft cheese. Zingerman's wraps it in Savoy cabbage leaves to ripen and...

Melanie Wong

Melanie Wong commented 2 months ago

Should parmesan be freshly grated?

by MarleneDietrich 2 months ago

Hello, My grocery store sells raw milk parmesano reggiano pre-grated (and un-grated). Is there any reason good qua...


MarleneDietrich commented 2 months ago

parmagiano reggiano shelf-life in fridge?

by cctc 12 years ago

How long will it keep in the fridge once opened? What's the best way to store it so it keeps a while? Bought kind of...


eclecticsynergy commented 2 months ago

Cheese Be the first to comment

Adding a “kick” to Kunik

by DonShirer 2 months ago

Five years ago in a thread here about Triple Cream cheeses, I mentioned Kunik, a delicious award-winning soft cheese...

Any recipes for making hard chhurpi (rock hard Himalayan cheese)?

by countersurfer 6 years ago

Hi all, I'm wondering if anyone knows of a recipe or tips for making hard chhurpi.


katholmes commented 2 months ago

Generic "blue cheese" in the US

by jgg13 9 years ago

When one sees the term "blue cheese" generically used (e.g. "blue cheese dressing", "burger topped with blue cheese",...


YvesNY commented 3 months ago

Wolf Meadow Farm closing

by cutipie721 3 months ago

Just got this in the email: Dear Cheeselovers, As we come upon our 7th year in business, it goes without saying t...


bear commented 3 months ago

Cheese Be the first to comment

Briar Rose Creamery @ Portland Farmers Market at PSU

Melanie Wong
by Melanie Wong 3 months ago

Having tasted the velvet-textured, grassy Classic Chevre by Briar Rose Creamery of Dundee, OR at Whole Foods https://...

Jacobs Creamery @ Portland Farmers Market at PSU

by Melanie Wong 3 months ago

After our biscuit breakfast at Pine State


stevewi commented 3 months ago

Cascadia Creamery organic raw milk cheeses from Washington

by Melanie Wong 3 months ago

After a little lunch at Coquine, we made a qui...


grayelf commented 3 months ago

American Cheese Recommendations

by ad7yn 3 months ago

Hi there, Please recommend your favorite American cheese. I just tried Sid Wainer and Son’s cheddar cheese. It’s rea...


ad7yn commented 3 months ago