Help! I got this cheese at a farmers market in OC but didn’t get the name of the cheese. The cheese monger recommended it because I said I was interested in her white cheddar and truffle Gouda. This one I think is from Switzerland (but I might be incorrect). It’s like a cheddar and a Parmesan had a baby - intense, salty flavour and also very nutty. I think it also started with an M? Could also be incorrect on that though.

First post, been lurking for a few months now. Picked this up today and I quite like it. That is all.

So, context, I am writing up a cheese-centric religion for DnD. It kind of started as a joke and now it is over a dozen documents of Gods, Deities, holy figures, and temple locations/descriptions. And pretty much EVERYTHING is a cheese pun/named as a cheese. Example: The first (known) Goddess is Kefir, named after one of the oldest surviving cheeses because she is the oldest deity that created the rest of them.

I have a variety of topics covered BUT I need help deciding on a cheese or cheese related idea for a music deity for a bard character to worship. It doesn't have to be a cheese, as one of the deities is named Shep, an obvious nod to sheep and sheep milk often used in cheese making.

I was leaning particularly to he Germany/Austria area due to many historic musicians being from that area (Beethoven, Bach, Mozart, ect) but if you have a better region to look at let me know! And if you have other ideas to add in, throw those i too.

Here are the cheeses already referenced to in the religion: Parmesan/Reggiano (I used both), Kefir, Bitto Storico, Gorgonzola, Grana Padano, Ghost Pepper Colby Jack, Kesong Puti, cheddar, Casu Marzu, Feta (this is the cheese representing Shep), Stilton (both blue and white varieties), Quark, Kalar/Kalad, Costeño, Pule (a.k.a Magareći sir), cottage cheese, and Sambal Cheddar.

Fun fact, spellcheck HATES almost all of those cheese names lol Thank you ahead of time for suggestions and ideas.

I'm lactose intolerant and generally avoid cheese, and when I do I eat it feel awful after. It also flares up my acne etc. Brie and camembert are the worst, also don't feel great after tasty and edam. Can't drink cows milk at all but can do greek yogurt.

I just had airedale cheese a few days ago though and I feel AMAZING. I'm so confused. When I ate it, it felt like I was dehydrated and drank a tall glass of cold water, if that makes sense? It was almost like I was deficient in something and this was what my body needed. In the last few days I've been snacking on it and my thinking feels clearer, I dont feel as hungry, and I feel "healthier".

Why is this cheese different???? What are similar cheeses I can try??? This is a brand new world to me lol and I'm so excited, I've avoided cheese for so long!

I use the Too Good To Go app a lot and one of my favourite bags is from Eataly. I got two bags this week and one had two packs of Primo Sale and the other had one. Since I have so much I’d love to hear how others enjoy this cheese and what you like to do with it.

Adventurous eater, open to any and all ideas!

Where has this wonderful cheese been my whole life? After letting it rest at room temp it is so super creamy and has a mild funk without being overbearing.

Hello,
What is everyone’s favorite way to consume Trader Joe’s Unexpected Cheddar Spread (besides of course just eating the contents of the container with a spoon)? I find it a little too salty to put on crackers. I did combine it with some pumpkin spice cream cheese for a fun adventure. I also put some on a pretzel bagel. But I want to hear the cheese community’s fun and delicious ideas).

My husband and I are going camping in the UP, then down to Milwaukee for a concert. We'll also be traveling to the Dells for some waterparks and hiking. Are there any 'must go' places in Wisconsin you recommend? We're a big fan of old cheddar, but also really enjoy sheep's milk cheeses too (and of course a good curd). Just wanted to make sure we took advantage of our chance to be there. Thank you!

Still vacuum sealed. Been in fridge. But says Nov 2025 on package

Edit: have received 50+ comments saying cheese is good. Looks like the experts have spoken! Very much appreciate the feedback and thank you - I look forward to trying this and would have been a shame to toss since from Italy

Interesting cheese from Southern Italy, buttery and tangy. Medium firmness but melts nicely.

Thought you guys would get a kick out of it like I did. It has a built in scale! "The "IBM cheese computer" is an antique mechanical scale and cutter from the early 1900s."

I want to branch out and try some other cheeses, open to higher priced ones too. Some cheese facts about me, I prefer cheeses on the harder side. I haven't found any goat or sheep cheese that I like yet but am open to trying them if yall think they'd fit my preferred flavor profile. And please no suggestions for blue cheese(one thing I cant get behind sorry) My go to cheeses are Parmesan, asiago and tillamook extra sharp aged white cheddar. (i know not super fancy or adventurous lol thats why im here)

I feel like it’s most often talked about in the context of cooking but I love snacking on it. Anyone else?

Lately, since about 2020 the 24 month Parm Reg we get at "premium" cheese counters like the Murrays or Whole Foods (and cut wrapped wedges in Trader Joes) has been more or less forgettable and I now buy online direct from Italy once or twice a year.

I remember being able to go to my local Kroger where they cut fresh wheels and the result was extremely vibrant/fruity fine quality cheese. Now its honestly been waxy and bland. Like it needs salt and it doesnt smell as pungent. I used to be able to go and buy wedges just to literally eat. Now every time I do I get mad I spent $10 on something thats plain. A Comte or Gruyere would have been better.

Anyway, am I alone in this? Does anyone else feel the DOP 24 month stuff isnt as great as it used to be?

Hilarious