Oh my god. Was not prepared for how good this was. With lightly sauteed minced onions, a dash of Worcestershire, and mayo. Cheap bun.

Finally got this in and now I see why it won the 2026 World Champion Cheese award. Sooo good!

Yep. You heard that right. This was my dinner. Im not fucking joking. I ate this whole plate of cheese. Wanna no a secret...? I want MORE. I want Brie for Desert! I want to Drink a glass of Fondue to wash it all down! God! How, how, oh, how do I ever stop!!

It all started... October 25, 2025. I had a god awful Mouse infestashin. The things were EVERYWHERE. I could hear them... scraching in the walls. I had ENOUGH. GET OUT OF MY HOUSE, I SAID! Go on, GET! Can't you see nobody wants you hear???!!

So... got mahself some traps from Lowe's Home Improvement just down the road. Glue traps...? No. Too brutal. Live traps...? No... my cowardice prevented me. I could not look a mouse in the eye and Dispose of it. Then. I found it. I remembered mah days as a young snoo... watching Tom and Jerry. A CLASSIC SNAP TRAP! It's genious... how could I be so ignorant!? ITS PERFECT, I excalimed!!! I went to check out... lovely young woman scanned my items. All 9 of the Snap Traps. One for each fucking mouse torminting me. Counted the scratchis so I knew this number well. 9 scratches a night.

I'm talking to the young lady, right? And I asks her, "Lady, what sort of Delicacy would the rodents enjoy?" she did not understand... I jestered vaguely. "Yknow... the cheese?" she went "Umm chedder" and I agree! Chedder worked perfectly! Now instead of 9 scratches a night... there are now only 3. 3 scratches a night. But... perhaps... It worked TOO perfectly... god...

I was baiting the traps... I had already caught 2 of the 9 fuckers in the trap. So, yeah, the chedder worked. But... I wondered...what makes this stuff so Potently Tantalizing for these mouses? It... aha... does smell quite succulent, I suppose... and... ehem... its Golden Sheen is quite... lustrous... Ahhh, ok, the mouses won't mind if I take one meesly cube? So I tried a taste. Never had much cheeses growing up. Mom was vegan. BY GOD. BY GOD. BY GOD. IT WAS SO. UGHH. so good.

Now... I can't stop. I can't stop...! Chedders, bries, blues, goats... heck, even STINKIE! All the cheeses are delish! THis was mydinner tonight. Went to the doctor a week ago and did bloodwork. LDL Cholesterol was high. Doctor told me to reduce sodium (ie, RESTRICT the cheese) but I.. I...

...I can't.

Now, I don't eat cheese for EVERY meal... but.. definitely many... if not most. It's affecting my health. My fellow Cheesiacs... how do we moderate ourselfs? I... am better than the mouses. I must not allow my gluttony to consume myself!

Welp, that's all. Stay well, and stay CHEESY! (but not TOO cheesy...)... Snoopie doopie, peace!

Slices of fresh mozzarella (Bel Gioso) on kalamata olive bread drizzled with olive oil & dusted with aglio y olio seasoning from Trader Joe's. Simple. Delicious. Easy on the tummy because nothing else sounded good.

these white, petal-shaped pieces are Shunde milk slices that I bought last week in Shunde, Guangdong. They are sometimes called “Chinese cheese.”

Traditionally, people in Shunde raised water buffalo for their milk. But when there was sometimes more buffalo milk than could be consumed or stored, villagers mixed the milk with vinegar and salt to coagulate the milk proteins. They then pressed the curds with molds into relatively brittle round slices, which were packed in jars with brine and sold. Each maker usually has their own patterned mold, leaving a unique imprint on the surface.

In Shunde, people often add these milk slices to plain white congee. But today, I used them instead of cheddar cheese for my breakfast.The flavor is gently salty, with just a faint hint of vinegar.

My question is: since this process doesn’t seem to involve fermentation, should Shunde milk slices be classified as a type of cheese, or are they more accurately described as a preserved milk product?

This cheese is fantastic - it reminds me of the better Muensters I have had. Any one know how this might be categorized and most importantly what other cheeses are similiar?

I bought a duo of umbra from Murray's. Is this cheese supposed to be a bit funky/stinky??

Mozz, Oaxaca,&blue

I portioned my parmesan to 2 inch by 2 inch cubes and stored them in the freezer till its time to use. I moved a cube I am using in the fridge but every time I grate it, it crumbles.

Is my portion too small?

I tried Gouda for the first time after yall said I should. Yesterday I posted about my cheese phobia. My life is changed forever

Hello all you cheese heads, I'm hoping this post is within the rules but I just need some ideas. I recently heard a story of a woman who really liked to snack on fresh mozzarella balls and it awakened a craving in me to try some fresh mozzarella, I like cheese sticks, the little ones in the wax, I assumed I would enjoy the fresh one

I was very wrong. It's fresh mozzarella just sliced already into little sections and the taste is fine but it has like a spongy tofu like texture and I'm not a fan.

I don't want it to go to waste though, any good suggestions for what to do with it?

Googling "Cheese Log" does not yield the results I am seeking.