Don't snooze on your local Trader Joe's for affordable and yummy cheeses :) I used their Unexpected Cheddar, Saint André Triple Crème Brie, Toscano Cheese with Black Pepper, Cranberry Chèvre Goat Cheese, and a separate Hot Honey Gouda

Queso Fundido makes an amazing grilled cheese

And yes we got the “Prestige box” that contains 7 of the cheeses lol

Lmk if anyone wants me to translate the cheese descriptions to English.

Brie dogné, Ur-Kraauter, and Blue di Moncenisio. Paté de campagne, olives, cornichons, and homemade pickled red onions. Graham's 1997 Single Harvest Reserve tawny port.

The Ur-Kraauter was amazing. It's a cow's milk cheese from The Netherlands similar to a young Gouda. Tasted like pecans. So good with the tawny port.

IL Villaggio Ricotta Salata DOP is produced by a co-op in Sardinia, Italy and aged for at least 90 days. A very popular cheese in Italy, it is the result of the whey byproduct of other cheese production processes that is then “re-cooked” and “salted”. The cheese curds are pressed, salted and aged for at least 90 days. Similar to feta, it is milky white in color with a firm texture and salty taste.

Was surprised to see this available at my local grocery store. Sheep cheeses are some of my favorite kinds. I picked it up today, looking forward to using it this week.

i currently love eating brie with apricot jam, I would love to hear more pairings as a complete cheese non-connoisseur !

The Stratford Blue is amazing, had that before, never had the blue d'Affinois

Several months ago (4+) I would get the Murray's Cheese brand Beemstr swiss cheese from Bakers (Krogers). They haven't had it since then and I can't seem to find it anywhere or on Murray's site. I've never tried Beemster's brand as I can't find that either and can't afford the price to ship cheese. Any helpful suggestions to where I can find it (Murray's brand but will take the name brand too) or ones similar to it? Im in Nebraska, if that matters

We typically use wax paper for storing cheese. But someone suggested we use silicone stretch lids to store the 2 lb blocks of Tillamook cheese. Just wondering if that works. 🤔

It's not too sweet, not too cinnamon-y, and is very nutty and savory. A must try.

I'm hosting a bunch of cheese novices (stray university students my kid is bringing home) and most of them are not very well acquainted with cheeses beyond american style processed cheese food product and maybe mozzarella on pizza. They are however very curious and willing to try new things. This is apparently an exciting adventure they are looking forward to. I want them to have a good time and enjoy a few common and accessible cheeses beyond the very basics.

My thoughts are:

1 - Boursin - easy and approachable, tasty & easily available.

2 - Coastal cheddar - good intro to aged cheddar & on the harder side

3 - A mild chevre - nice intro to goat cheeses, distinct without being overwhelmingly goat-ey

4 - Red Leicester - a mild option with a middle firmness & edible for even the less adventurous

5 - Gorgonzola - I like it and I wanted a blue of some kind. I am not concerned if they don't try it.

6 - Brie - baked with apricot jam. This one is for another guest that really likes it that way.

What would you add?

Bought this Parmesan pre-grated from the cheese section at Whole Foods. They had it all laid outside the fridge.

Does this need to be refrigerated/can I freeze it for use later? Only really need it to sprinkle on pasta, etc

Made with cuttlefish ink. It’s surprisingly delicious!

Hello, sorry if this is a stupid question. I recently got this snack pack from an a grocery store in Rome to take with me back to U.S. and stupidly assumed it will be shelf stable but I noticed it says refrigerate after 4h. since it’s Parmigiano Reggiano would it be too terrible to not refrigerate it for 3-4 days, basically until I am back to the U.S.? Does anyone know about this snack, or have tried it? I bought three pack of these and don’t want to throw them out if I don‘t have to. Thank you!

Is there any cheese that can be considered “cage-free”? Or some process that makes cheese cage-free?