i don’t know that much about cheese or specifically about parmesan, but i feel like i’m so picky about it. usually i will drive to trader joes or another smaller local grocery store and the parmesan is so good. it’s cheesy and when i grate it, it curls a little. it’s yummy if i take a bite.

i didn’t have very much time so i went to kroger, and i got the private selection brand of parmesan. i took a bite and it tasted like a bit of cheese and hard wax. i don’t really think the big brand bel gioso (i think) is very good either, so that’s why i just went with the generic.

usually i am not bothered by generics or kroger brands, but this feels like the difference between night and day. i will say tho, when i go to trader joes or the other store it might not always be straight up parmesan it might be reggiano but i feel like i’ve experienced this with all of kroger’s parms. do i need to go to the cheese counter?

am i a snob or is there actually something wrong with it

I went to my usual spot looking to buy an 18 month Comte and they had run out. Instead I came away with this Cornish Kern they had me taste as replacement and it is spectacular. I thoroughly recommend it. A complex nutty flavour. I’ll be making cheese toastie to go with some minestrone I’m knocking up.

Protein laden cheese sauce.

New to this cheese stuff and brand new to this sub Reddit but I grabbed a few cheeses from my local Trader Joe’s and can’t stop loving this unexpected cheddar I grabbed. Does anyone know of any fancier stuff that could compare with how tasty and salty this is? The salt crystals and overall flavor just blew me away.

What's your favourite, and if you can't pick one, list them, I certainly can't.

so good on bagels

I’m confused by the World Cheese Awards

Is Parmiggiano-Reggiano a cheese category and then a 24 month parm is a specific cheese within that category?

Same thing for Gruyere. Isn’t the category a DOP cheese? Seems like each different amount of aging makes it a separate cheese

The reason I’m asking is because I’m an American so none of this makes any sense

Just started a job as a cheese monger which has been a blast

I’m hoping to do a cheese advent calendar for my husband. Right now I’m looking at the Murrays Cheese and the Williams Sonoma. Has anyone had experience with the two? Or any suggestions for a different brand? Thank you!

hello! pic of veggies for attention :)

this year for thanksgiving i am bringing a root veggie and squash au gratin in a white wine miso cheese sauce :) i need help figuring out which cheeses to use paired with the veggies that i picked, for the sauce as well as the topping!

(did a test run last night with fontina + gruyère in the sauce and copper kettle parm + shredded aged gouda on top and it was just so oily when done even though the sauce was not separated when putting it in the oven/also covering and then letting brown once cooked for a bit)

my veggies are beets, indian red carrots, ube, regular sweet potatoes, yukon gold potatoes, acorn squash and butternut squash. lots of different kinds for visual impact when cut into. i plan to assemble them over a layer of caramelized onions on the bottom.

i’d like 2 cheeses for the sauce (which the wine in question is a dry riesling if that helps and it’s red miso paste) and then 1-2 to shred on top so it gets golden/crispy. what would you recommend paired with these stipulations and veggies? i think something nuttier will go will with the sweeter veggies and salty miso!

List of my favorite cheese (not all listed is in my refrigerator):
OQ Kristal
Rogue River Blue
Hooks 10yr
Comte 6-12 mouth
mifroma le gruyere aop
OG Ghoast
Red Witch
Old witch
Testune Occelli Fogli di -Castagno(Chestnut)
Sbrinz AOP 'ALP Chuenren'
Beemster Vlaskaas Gouda
Beemster X.O. Aged Gouda
Beemster Gouda Royaal Grand
Withersbrooke Blue
Pittig Gouda 5 Year
Parmigiano Reggiano Vacche Rosse (Red Cow) 24 month
Santa Rio Bio Parmigiano Reggiano Vaca Bianca (White Cow) 36 Month
De'Magi Buhaiolo with Fennel
Amatrice Pecorino Matru
De'Magi Antani
Montgomery's Cheddar
Challerhocker
King Island Dairy Roaring Fourties 

update: what are your favorite cheese? What should i try next ? (Not into soft cheese brie to Époisses)

Edit:
About two months ago, I had my first bite of Rogue River Blue, and honestly, it was like the universe exploding in flavor. I never knew cheese could taste that incredible.
That one experience sent me down a rabbit hole. Since then, I’ve been buying all kinds of cheeses, experimenting with different styles, aging, textures, and flavors.
I’ve definitely had some misses along the way. There have been quite a few cheeses that I just couldn’t get into. But there have also been some incredible surprises that I absolutely loved.

That’s really what makes this fun. I’m learning what I like, what I don’t, and discovering just how different cheese can be

Two months ago, I was just someone who liked cheese. Now I’ve apparently developed an obsession.

And I’m nowhere near done exploring.

Several years ago, my father bought cheese from an Italian market in the US. He loved this cheese, but he neglected to note its name. Unfortunately, in the time since its purchase, this market has cut its cheese offerings, and there is no one present now who can recall this cheese.

He describes it a parmesan-like: firm, sharp-flavored, and tan to pale in color. The most distinctive aspect that he can remember is something crystalline/crunchy embedded throughout the cheese that he assumed was salt.

Does this sound familiar to anyone? Are there any other details that would be useful to narrow the possibilities down?

Edit: After further discussion, he thinks that montegrappa may be it, or at least close in name, but he insists that the cheese was hard rather than semi-hard.

I've never had this before and got it on a whim since it was on sale.

If I'm understanding this right, it's similar to brie in the sense that it's soft and creamy with an edible rind. Perfect. Sounds easy. But apparently it's so soft that it's spreadable?

The entire block, about 5x5x1, is encased in the rind. How do you suggest I plate it? I want to enjoy this new experience with my first super soft cheese.

(I've looked for videos. I've searched all over Instagram and no one has a video on how to plate it, just what it is.)

Got some new cheese today. That is all

Purchased from Murray’s Cheese in NYC. Maybe my first Gouda from Belgium. Aged less than a year but lots of tyrosine crystals and mature flavor profile. Fudgy texture that melts in your mouth. Very yummy! Here is a blog post I found on it.