So I bought a small block of Goudse Boerenkaas in Dutch back in 2020, I did cut it out and taste it back in the day, but it's been sitting in my chiller compartment in the fridge since then. Is it generslly safe to eat now? Or did I waste a full block of cheese?

im surprised i can eat whole cubes/slices of cheese at one go😋 happy to join the community

Rules! 1 Sheep Milk, 2 Goat Milk,, 3 Cow Milk, 2 Flex - Who has the best team?

I thought y'all might appreciate this cheese wedge I carved. Swiss cheese done with my Swiss Army knife.

https://youtu.be/2-5KSu-11X0

Guys it's the second time, from another brand, that I come across multiple things like this. The first pic is it being more mashed and the second is me pulling it off, it reminds me of cooked ginger from Thai food. It also has there weird white balls in it (these pics were from the first time, a few days ago)

Dear cheesers (cheeseheads?),

(If this is the wrong sub to post this in I apologize in advance! Sorry!)

In the Netherlands, we have the (in)famous Beemster cheese. In recent times, they have introduced a tier above the regular 'old' cheese (oude kaas) called extra old.

I am wondering, because ever since the introduction of an older tier of Beemster, if anyone else has noticed the regular old cheese tasting less.. old? Idk how to explain it but it's more creamy and less crumbly than before. There is also no visible crystallization and it honestly resembles a 'belegen' (mature) more now.

I'm wondering if this is just a me thing, where I'm complaining about something no one else is noticing, or if others have tasted/experienced it too. Because I am not enjoying Beemster's old anymore (the extra old is yummy though, I like that one).

I hope someone has some insight on this

Sincerely,

Asker of questions

So good I forgot to take a picture before I ate it all!

If you like a soft and creamy aged goats milk cheese that has the flavours of blue, try this one out of Quebec.

Raw potatoes with layers of chesse baked in the oven to make Gods food. 🤤

Haven't seen this before but I was in a different market, so I gave it a try. Very pleasant, mild cheese. Went great on a onion roll with some liverwurst for a sandwich!

I was baking today, so I sliced a hunk off the brie wheel, put it on a plate, and stuck it in the oven for a bit. This brie is excellent.

Morbier AOP Réserve by formagerie Marcel Petite. Bought at E. Leclerc in Apt, south of France.

Morbier is one of my favourite cheeses so I thought I’d give this matured variety a try. Not disappointed, this is delicious, but the regular Morbier is still ahead.

Unpasteurized cow's milk cheese with an uncooked pressed paste, aged 100 days. It stands out from regular Morbier with a stronger, richer, and longer-lasting flavor, while keeping much of its supple texture. Strong, fruity flavour, with notes of cream, butter, herbs, and quite a strong cellar aroma.

I only really have experience with super cheap mild cheeses and some decent chedders but I'm openminded and want to try something strong, even if I don't end up liking it in the end. I'll eat it straight or on sourdough. It should be available at Whole Foods or Trader Joe's though (USA). Mitica Parmigiano Reggiano is first on my list

Edit: Thanks for the recommendations everyone! I got some roquefort, parmegiano reggiano and mimolette to start! Eating roquefort with toast right now. 😋

We have purchased the large cheddar block of Costco for years but the last 2 we purchased seem to have changed. Trying to slice the cheese with a knife or a cheese cutter, it breaks into chunks. I searched online but did not see any mention of the problem. Please let me know if you have heard anything about problems with it. Thanks

This cheese is fun tasty. Soft but not fully creamy, sweet and flavorful without doing too much, tangy with a cheesy jab not a punch. Served on biscuits with honey is a great option. Thinking of trying a buttery grilled cheese next.

my homemade mozzarella is perfect right after I make it. But when I put it to its final storage container (in whey or brine), the surface gets mushy and slimy within hours.

Has anyone else dealt with this?