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


Anyone know which place has the widest variety of cheeses?

by imBoo69 3 days ago

I love cheese. That being said, I try to buy a new kind of cheese every visit at the store. I normally check for new cheeses at Grocery Outlet. If Im not going to Grocery Outlet, I'll check Safeway...

Cheezam - Artificial Intelligence app

Melanie Wong
by Melanie Wong 9 days ago

This is an app for identifying cheese. At this point, only French cheeses. And it can suggest wine pairings. I haven't tried it yet, but if you do so, let us know if it works. https://www.cheeza...

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Cottage Cheese & Sour Cream?

by jennbook 5 years ago

One of my favorite snacks is cottage cheese mixed with sour cream. My mom eats it; my grandmother ate it. My husband thinks it's utterly disgusting, and has never heard of anyone but us eating the ...

Storing/Aging cheese

Ruth Lafler
by Ruth Lafler 1 month ago

I just opened a sever-year-old can of Cougar Gold cheddar (I was told to keep it for at least five years). It's almost two pounds of cheese -- much more than I can eat/serve in the next couple of m...

Philly Cream Cheese Shortage - $20 Reward from Philadelphia

Melanie Wong
by Melanie Wong 1 month ago

"How to receive your $20 digital reward from Philadelphia*: RESERVE: Starting on 12/17 and 12/18 at 12pm EST each day, be one of the first to reserve your spot to claim a limited dessert re...

Goat cheese haters?

by HelloTiffy 14 years ago

Hi everyone, first time poster. I was just curious about how many members find goat cheese (or maybe another food) completely, extremely, ridiculously horrible. I am a big fan of all kinds of fo...

Brie Le Cremeaux at Costco: v. v. good

by trueblu 3 months ago

Was at the Richmond (near Berkelely/Albany) Costco today. They had put some cheese near the entrance, and the triple-creme Brie caught my eye. It, very, very surprisingly for a US-supermarket chee...

Smithsonian: "Reign of Terroir" essay on Roquefort

Melanie Wong
by Melanie Wong 2 months ago

" . . . Roquefort is the roi des fromages, the king of cheeses, Diderot and d’Alembert, heroes of the French Enlightenment, said in the late 18th century. It sits high up in the culinary pantheon o...

Origins of Monterey Jack Cheese

Melanie Wong
by Melanie Wong 3 months ago

Over the years I've heard many versions of the origin of Monterey Jack Cheese. Here's what UC Davis has published.

Blue cheese differences? What is your favorite?

by mushroomaffairs 9 months ago

I'm used to eating gorgonzola. I bought roquefort but I don't like it and just saw the label that it's sheep's milk cheese. I thought I was eating goat's milk cheese which I can't stand. Anyway ...

Cheese in China has a long history – made with buffalo, yak, goat’s, cow’s and sheep’s milk, and everywhere from Taiwan to Tibet and 16th century Shan

Melanie Wong
by Melanie Wong 3 months ago

Cheesemaking is not something I've associated with China's culinary or medicine traditions. So this article was fascinating to me.

ISO good quality imported Italian Cheese

by itryalot 5 months ago

Since the epidemic, we have hardly had any. I'll be in Oakville/Etobicoke, Ancaster area and then heading up to Vaughan area. We used to buy at Grande Cheese all the time but last time, they hardl...

Relationships Helped Cheesemakers Through Pandemic

Melanie Wong
by Melanie Wong 6 months ago

At the recent American Cheese Society virtual conference, data and observations on how the specialty cheese industry fared during the pandemic were shared. Please remember to support local chees...

How to make a California classic cheese bouquet

Melanie Wong
by Melanie Wong 6 months ago

By Jessica Lawrenze, courtesy of the California Milk Advisory Board.

Fresh Mozzarella: to freeze or not to freeze

by sylvan 11 years ago

Hello. A kind friend gave me a five pound "ball" of mozzarella cheese. It's vacuum packed in plastic. I'll never use this much within a month. After I open the packaging, can I freeze what I don't ...

Fontina, The New Mozzarella?

by zackly 8 months ago

I've noticed on TV shows, particularly Cooks Illustrated, that they are using shredded fontina where mozzarella used to go, like on top of casseroles etc. when browning. I've never cooked with font...

Alternative Feta for Yotam Ottolenghi's Baked Minty Rice with Feta, Olive and Pomegranate

by MSK 7 months ago

BA’s editor’s blog rates this as her Go-to potluck dish! From his Simple cookbook, I agree that it is easy to prepare, interesting to taste, lovely to look at and not difficult to produce consisten...

I can't do goat cheese. Substitute?

by Susan627 13 years ago

I love any kind of cheese, the stinkier the better. But I just can't wrap my arms around chevre. I have tried all kinds, many times, but to me it just taste hairy. So I would like to know, what ...

Feeling blue: drug dealer’s ‘love of stilton’ leads to his arrest

Melanie Wong
by Melanie Wong 8 months ago

DI Lee Wilkinson said: “Carl Stewart was involved in supplying large amounts of class A and B drugs, but was caught out by his love of stilton cheese, after sharing a picture of a block of it in hi...

Anyone know where I can get burrata cheese in New Jersey?

by TarheelYankee 14 years ago

I'd really like to try this after seeing and hearing about it recently, however, the stores I've asked have never heard of it... the more upscale Wegmans even, I asked their "fromagerie" at two dif...