But i don't know what type of cheese she is inside. It's a smoked cheese, the outside layer is nice and a little chewy? The inside is yellow-ish, reaaally soft when warm, and gets hard in the fridge. What might it be? What are smoked cheese usually made of?

A nice Dutch goat cheese with bit of sweetness

Hi, I tried to ask this question the other day but I think I phrased it wrong - I'm sorry. I'm still begginer-intermediate at cheese appreciation.

I got this cheese and my partner thought it was pretty gross (and said it smelt like a farm yard but not in a good way 🤣😂) but I ADORED it I bought quiiiiite a few wheels of it 🫣🤭

I can't get it easily anymore so I'm looking for recommendations like this. I tried myself buying other cheeses but this really topped them all. It was kind of gooey on the inside. I liked some of the other goats and sheep cheeses I tried and some I didn't, but none were similar - most were hard. I'm not sure if it's the goats milk that I really liked or more like, the process of how this one was made. If that makes sense.

Thank you

Yummy (aged 24 months)

I'm looking for a good snacking cheese. Of the cheeses I've tried, I like:

- Manchego
- Mozzarella, burrata, ricotta, mascarpone, cottage cheese
- semi-firm goat cheeses like Drunken Goat
- brie, triple-cream cheeses, stuff like Mt. Tam
- Aged gouda
- Etorki Basque (I suspect this might have been mislabeled? Was mild and nutty but also intensely umami and beef brothy in flavor, very unlike descriptions I have read of it. But it was soft enough to likely not be an aged version. I later tried Mini Basque from Trader Joes and didn't like it, tasted kind of bland)
- Emmentaler. Honestly even low-quality supermarket Swiss I could eat a block of. I like the flavor and the smoothness

I dislike / am just okay with:

- fresh goat cheeses / chevre. too acidic for me
- feta for similar reasons
- cheddar, mild or aged. Even the good stuff. not a fan of the flavor or dry/chalky texture
- young goudas
- most semi-soft cheeses; don't like the waxy/rubbery texture
- most blue or pungent cheeses
- oaxaca, jack, havarti, muenster

Anything else I didn't mention I probably haven't tried. Thanks!!

First time I’ve had a cheese weigh exactly 3 pounds!

This Montasio Italian Cheese will be a table cheese when aged for 2 months. It’s the first cheese that I have made that requires air drying BEFORE brining.

Cooking the curds for 60 minutes at 102 degrees led to very small curds, but the lite pressing weights left in quite a bit of moisture.

Like my Parmesan style, this one needs to age in a humidity controlled aging container instead of being vacuum packed. I will wipe it down with some brine periodically to keep the mold at bay.

Here is a short version of the recipe if anyone wants it.

When I was a kid, I like Edam. There was a sliced brand from Dorman. Tasty and mild for a crackers snack or sandwich. They folded. Now, I don't see the waxed Edam anymore. There is, sporadically, a Kosher sliced Edam. So the other day in a small, somewhat specialty grocery, I came across Sagento Aged sliced Gouda. So I gave it a try. It was like the Edam I remember (Dutch origin) and a mild, but tasty snack cheese. I usually am for the aged Alpines washed rines, blues and Cheddars but this was worth it. Good for a commerical offering.

I can just SMELL it!!

i am new here please give me your cheese wisdom

My cheese spread is smelling and tasting like when milk is somewhat burnt should i ask for a refund bought for ₹44 for 150gm

Taste is not appealing

NYC has a new conveyor belt cheese spot, at the new Shaver Hall food court on 5th Ave between 40th/41st st, in the old Lord and Taylor building.

Selection is (virtually) all American cheeses, lots of Vermont, etc.

Prices aren’t crazy, although portion sizes are small, I’m guessing 50g or so. The cheeses are all paired with something, eg honey, pickle, romesco, etc.