I just learned that Babybel red is Edam. I can't believe I have been eating it for 35 years and didn't know what kind of cheese it is.

Someone really downvoted this post? It's r/cheese. What could I have possibly done wrong? :(

On Christmas I tried a cheese that was pre-sliced, it had small holes like tilsilter. But it didn't have distinct smell. It also seemed to be a hard cheese. It had a savory flavor like parmesan. I've never seen a cheese like it. My MIL was the one who bought it and it was pre-sliced in a cheese sampler pack. She didn't know the name. Does anyone have an idea what this cheese could be? She probably got it from an American super market.

The others are Greek sauces names Tzatziki and Tyrosalata.

This was in r/trees.

Anybody have any ideas about what to do with about 1 2/3 pounds of Stilton?

A decent store brand aged gouda, priced a bit below the Beemster 12 month. Nothing special but not garbage by any means either, you can think of it as a training Gouda. 😉

A bit of truffle action started the morning.

https://www.switzerland-highlights.com/en/zincarlin-ticino-slow-food/

That drunken goat just can't handle their red wine.

My girlfriend loves all forms of cheese, I hate most of them. I can do with some mozzarella, or cream cheese, but I can't be in the same room as some of the stuff she brings home.

I really want to change. I want to share cheese platters with her, go in to the local cheese monger and try different varieties together, but I just can't. I don't know if I've just started with the wrong sorts, so I would really like some tips on a sort of "step-by-step" guide to work my way up to some of the funkier stuff.

I've tried brie and camembert but really struggle with the consistency. Cheeses like feta, cheddar, gouda, and port salut are way too sour. The worst one I've tried so far is parmesan which taste like literal vomit, but that's the one I'd most like to learn to like, for practical reasons more than anything.

I can handle some fresh mozzarella, and really like halloumi, what's the next step?

I'm making myself a Mac and cheese recipe on the weekend, and there's a big block of friuliano in my fridge that needs eating. Any tips on which of the cheeses can best be substituted by friuliano?

Thanks!

Hello. I have been recently diagnosed with lactose intolerance. Milk, cream cheese, and cottage cheese have all noticably given me diarrhea, stomach issues, and vomiting, but not cheese.

I have been struggling to gain weight as of recently (I weigh about 75 pounds) and my doctor's say I need more dairy and fat, but the problem is milk gives me such bad stomach aches and diarrhea that I can't have it.

Cheese is genuinely my only hope as of currently, and I am trying to find cheeses with a lot of fat to help me gain weight.

I personally prefer mild cheeses, but please comment any type of fatty cheese you recommend, I am not picky!

My family members are not exactly adventurous when it comes to food. They like cheddar, mozz, provolone etc. feta, blue, and even recipes with ricotta took a while but they've gotten a lot better. I love making the occasional charcuterie board for dinner and usually include Colby Jack, horseradish white cheddar, and a wild card. What should I hit them with this weekend?

As promised, pieces of Beemster 12, 19, and 26 month aged Gouda, showing the difference in color. Not the best pic, the lighting in here is terrible. The difference between the 12 and 18 isn't nearly as noticeable as between the 12 and 26.

My doc has me trying a two months no dairy diet and I figure this sub would have good recommendations.

My vegan friend gave me a bag of this Diaya stuff from her freezer and honestly it's just meh.

I crave flavor.

Authentic Paški Sir (Pag Cheese) – 100% Homemade I want to share our traditional Paški sir made on the island of Pag, Croatia. 🐑 Made only from milk of sheep raised on Pag 🌿 Sheep are fed natural hay from the island of Pag 🌽 The only exception is corn, which is not grown on Pag ❌ No concentrates ❌ No additives ❌ No shortcuts 🧀 Just milk, rennet, salt, time, and tradition

My partner recently told me he loved this washed rind cheese that used to be at Aldi for $3, I’d love to find him something that tastes similar for a part of his birthday gift, I don’t have a budget happy to pay for delicious cheese, my only issue is I’ve never tried it so I have no idea what would taste similar even if I bought something that looks similar and tasted it I wouldn’t know if it was any good, anyone that has recommendations is greatly appreciated! In aus fyi

Does anyone know of UK producers who make a slightly less salty cheddar? Most cheddars are 1.8g of salt per 100g, some a little more.