I would just be frozen looking at that. No idea how to make a decision with that in front of me. Enjoy!

I see Pont L’eveque and Crottin 😍

so, the bottom?

back to the _nitpics, that self serve gorgonzola wheel in the bottom right is a little suspect

how would you know if somebody did something to it?

Nothing is really self serve, so it’s the employee dishing this out. I’m somewhat intrigued by this one as well but I’m not a blue cheese, roquefort, Gorgonzola guy. My mother-in-law buys it when she make a cheese plate but I swear no one eats it. I mean I’m from Buffalo and consider ranch an embarrassment to wing eaters but I also don’t eat blue cheese either with my wings.

i enjoy moldy cheeses melted on cooked meats and fried potatoes, otherwise cold with fruit and a cracker is just fine

One more cheese post from me. Went to a Michelin star restaurant and decided to go all out, seven course menu with wine pairings. Worth every penny. In France before dessert they usually bring out the cheese plate and a salad. The menu description for this was basically just camembert and salad. Camembert is a pretty boring cheese, one step above Brie and similar in style and taste. Really enjoyed this and it seemed the more boring the description, the better the dish.

Ok sorry did stop by cheese monger one last time and made a special request for livarot.

damn da nit you're killing it.

if anyone has a good place to order cheese online for reasonable prices please share as the spot I use I'm almost positive is massively over charging (igourmet)

Muy oui.

A Norwegian blue cheese bested contenders from around the world Friday to become the world’s new No. 1 cheese. The cheese, Nidelven Blå from cheesemaker Gangstad Gårdsysteri, vied against the crème de la crème of the cheese world in Trondheim, Norway, in the world’s largest global cheese event.

“We’re a small dairy farm based just two hours from here, so this happening on our home turf means a lot, and having all of the crew from the dairy here adds an extra spark to it,” said Maren Gangstadt, general manager of Gangstadt Gårdsysteri, in a statement.

The judges had delectable things to say about Nidelven Blå, a semi-solid, blue mold cheese, made with pasteurized cows’ milk.

“It has this sort of short creaminess, like real dense fudginess,” said one judge. Another called it “the perfect blue cheese.”

A third remarked on its balance and “fruity overtones, maybe some wine-like characteristics that really speak. It’s a very unique language.”


https://www.cnn.com/travel/worlds-be...way/index.html

Well **** my wife finally called my bluff and the post Covid world of remote work enabled my company to ok my move so I’m officially stuck in France permanently. The cars suck but the cheese options are good. I think I’m going to try a different cheese every week and kind of dork out on it and give a review.

lemme know what you think of the epoisse (it's the cheese in the top left corner of your pic) I absolutely adore it but it's too stinky for a lot of people apparently.

also pls let me know what you think of the langres as I've been wanting to try it for awhile but haven't found any.

you've been secretly posting form france this entire time? i need to disinfect my monitor

Really solid Epoisse, better than the couple I’ve had in the US in the past year. I liked the Langres but preferred the Epoisses over it. I’m kind of looking forward to the Livarot if my wife still has it. It’s sorta in between these two but with a really strong smell of wet socks, I love it.

The Beaufort the one that looks like a Comte was the best one. I’m not a huge fan of this type of cheese but this one was excellent.

excellent ty for the info hopefully I can find a source for these in the US that isn't ridiculously expensive.

mother in law hooked it up


Gruyere, double cream gouda, and mousehouse jack on sourdough

never tried a triple on a grilled cheese

do they just kind of mesh together or can you taste the different flavor notes?

The gruyere stands out a bit but everything else melds together

RBK,

I won't claim that this place has reasonable prices, but it is by far the best purveyor of artisanal American cheeses.

https://saxelbycheese.com/

Holy crap I want something that combines Polish sausage, gruyere, Gouda, Bulgarian feta and cheddar. It’s likely something that Andre Tye Giant would eat.

heeeyyyyy...we want epoisses!

thanks for bumping the thread, reminded me i have a pack of 2014 tillamook extra sharp upstairs i bought at the factory a coupla months ago, still unopened

awesome ty!

Save it for Cowboys/Chargers payoff this year!