My board is a bit too small to do a fancy meat and cheese spread and I would like something larger. (This was my own personal spread for my husband and I to snack on. Amazing cheeses this go around) Also any recommendations for cheeses that are similar to st Agur are welcome.

I run the Specialty cheese department at my Wholefoods market. Two 100lb wheels get cut for sale each week. It’s a fun & swift task I enjoy doing. This was all cut/wrapped/tagged within 4 hours.

So last week I got slaughtered because I didn’t melt the Raclette.

I served it on sourdough with and without chutney. I preferred the side with the chutney and yes it’s better melted.

Am I forgiven my the cheese police?

Bless me cheese father for I have sinned. My cheese confession is that I only like cheap brie/camembert. I like ones that are firm and milky, and not gooey and pungent. Give me £1.59 triangle of supermarket own brand brie straight out of the fridge that doesn’t ooze everywhere and stink up my kitchen. I am a lower class person with lower class tastes. Forgive me.

What are your cheese confessions?

I feel like this is the only cheddar I've ever had that hasn't lied to me. Sharp, extra sharp, all that just feels like standard cheddar. This one truly crumbles. The crystals almost hurt to bite into.

Sometimes I just buy when on sale without looking at what it is. Didn’t know this was a thing.

Paired it with a toasted Cheddar and Red Leicester cob with Iberico ham, it was great, so buttery!

Ok. The wedge in the top left is Sequatchie Cove Ebenezer. Holy SHIT I have never been so offended by a cheese. Like, to the point that I genuinely think it was bad. I had a visceral reaction to it and that whole wedge went in the trash!

Top right is Koch Ingwer Pepe. It's a nice, smooth, slightly sweet cheese with that alpine funk. The rings is pepper, ginger, lemon which is a nice touch

The middle is langres, it's similar to Brie and you soak it in champagne. It's so rich and creamy with a mushroomy flavor. The rind has a robust saltines that brings it all together

Bottom left is Marbre des Alpes, this one is the best one on the board. So rich and robust and perfectly buttery

Bottom right is Sequatchie Cove Shake Rag. We were a little nervous about this one after the Ebenezer. It's wrapped in fig leaves and is a buttery, mild blue with a soft whiskey flavor

But! Let's talk meat too, cause I gotta brag. The meat bottom center is Iberico bellota- this shit is $130/lb but I can buy it by the slice 😏 this one is acorn fed and that flavor definitely follows through in the meat. It tastes of forest floor and melts in your mouth. So fucking good.

Top middle is culatello which means "little ass" lol and I loved this one too. So so salty, slightly acrid, with a good bite. Yum.

Listen... brie is so beautiful. It looks so delicious. The texture is amazing! So creamy! I want to love it so much, but every time I have it I'm so disappointed. The signature "funk" it has really puts me off. I haven't tried much brie, so maybe someday I'll find one I like... But spending money on a pricier cheese that I never seem to enjoy doesn't work out for me. Are there any recommended bries for people like me? Is the funk part of the experience, and will I just never get away from that? It always tastes just so slightly spoiled to me. I am a bona fide blue cheese hater and that will never change, I think it's repulsive. But brie is SUPPOSED to be more mild. Sadly I've never enjoyed it. Are there similar cheeses without the flavor that I don't like? I would LOVE to devour a milder cheese with the same texture as brie.

Many years ago, I had a honor of enjoying a cabrales that was so extraordinary I still have not forgotten it. Funky in the most unique and incredible of ways - I would say the texture was almost crystalline-crunchy, if that’s a thing. I’m in the US, and have had no luck finding anything close to its equal. Any ideas? Or similar cheeses to try? Thanks much in advance-

Taste may be subjective to an extent and I was wondering what you guys think. I've ranked these cheeses below in the order that I feel is strongest to least strong based on my perception. For the record, I would never consider any of these cheeses as "Mild". They're all strong in my opinion. It's just that there are levels when it comes to strength. When it comes to strength, I also consider tanginess, saltiness, acidity, and sharpness as criteria for determining strength of flavor.

List of cheeses (from strongest to least strong in my opinion)

1. Roquefort
2. Gorgonzola (Piccante)
3. Stilton
4. Danablu/Danish Blue
5. Gorgonzola (Dolce)
6. Aged Cheddar (3 years or more)
7. Provolone (Piccante)
8. Aged Asiago
9. Feta
10. Pecorino Romano
11. Parmigiano Reggiano

My friend and I took our first cheese class this week! I’d like to say I’m more knowledgeable then the average person about cheese but have not explored as much as I want to- our cheesemonger showcased women made selections that were adventurous but also palatable to a newcomer. My favorite to taste was the Delice de Bourgogne but my favorite overall was the Aries cheese from Shooting Star Creamery!! I just thought it was so sweet that this 20 year old woman created a line of astrology cheeses after learning the craft from her father :’)

I'm beyond confused. 28g of cheese is way too small and it can't possibly be a standard serving size. You could easily eat that in a bite or two. It doesn't make sense. When I do a cheese tasting session, I usually try at least 50g per serving of different cheeses. I could even try more than 50g for more complex cheeses with tasting notes that are hard to identify. However, an average of 50g seems like the right amount to pick up the tasting notes, identify the texture, and analyze the flavours. Even if I was just eating cheese for pleasure and not closely studying the taste, 50g of cheese seems like a reasonable serving size.

The one time where I could possibly think that 28g is a reasonable serving size only applies to the strongest of blue cheeses such as Roquefort, Cabrales, and Gorgonzola (Piccante). Those cheeses will knock your socks off in terms of flavor and 28g would be a reasonable amount to identify all the tasting notes. The flavours of these cheeses are also extremely strong and a small 28g serving would last quite a while because you can only eat a tiny amount of cheese per bite. However, there's no way that 28g can be an appropriate serving size for mild cheeses such as Havarti, Mild Cheddar, Gouda, Emmental, Mozzarella, Brie, or Monterey Jack.

I'm really into italian cheese, but what are some good recommendations you know of? Mainly for snacking and plates, but for cooking as well.

Brugge Comtesse is a Belgian cheese, specifically a cow's milk cheese matured for 7 months, known for its pale yellow color, slightly crumbly texture, and a flavor reminiscent of Dutch Gouda with hints of salted sugar or Swiss Emmental with a slight taste of toasted hazelnut. Here's a more detailed look at Brugge Comtesse: Origin & Production: Brugge Comtesse is produced by Milcobel, a prominent dairy cooperative in Belgium. Appearance & Texture: It has a pale yellow color, a slightly crumbly texture, and a sweet smell. Flavor Profile: The flavor is reminiscent of Dutch Gouda with hints of salted sugar or Swiss Emmental with a slight taste of toasted hazelnut. Maturation: The cheese is matured for 7 months, during which it is brushed and turned repeatedly, and air humidity and temperature are accurately controlled. Pairing: Brugge Comtesse pairs well with aperitifs, sandwiches, fresh salads, sun-ripened figs, slightly sweet chutneys, and earthy root vegetables. Packaging: It is presented under a dark blue wax. Other names: Brugge Countess Ingredients: Pasteurized Milk, Salt, Rennet, Cheese Cultures, Annatto (Color), Egg White Lysozyme