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Juustoleipa with jalapeño or fresh cheese curd

That's cheese discourse.

Jarlsberg

crumbly cheese >>>>>>>> melty cheese

Our very existence is rooted in this paradigm. Bufala mozzarella is the best cheese. This will absolutely be a future episode.

theres a lot of kinds of cheese i dont like but pepperjack fucks

I had a cantal fermier from the fanciest cheese shop in Albany and it blew me away- haven’t had anything nearly as good since and it’s been over 10 years

I couldn't possibly decide on a single favorite, but sage Derby is close to my heart.

MANCHEGO *smashes reply button*

Grandma Singleton's- an aged cheddar from the UK which packs mighty flavor with no harsh aftertaste. Expensive and hard to find in the US, so you can't eat it every day, but always a big hit on the cheese board when you want to impress guests.

No specific favourite, just a shot of the enormous fresh cheese counter at the local French hypermarket. How is a person meant to decide when faced with this much choice?

Gouda and sharp fucking cheddar, and I don’t care if that makes me basic

really hard to decide, tbh. on the one hand i like soft, mild cheeses along the lines of a muenster or havarti, but also a super sharp cheddar that's been aged long enough to get all those cheese crystals. 😋

goat is the GOAT

Ricotta fucks hard and I wish I could just eat it outright every day

Gruyère. I adopted the name for an insane game character and he became my favorite. Also, a fantastic cheese. 🧀 I don’t know if I could pick a true favorite…

Now is your time, @msredmage.bsky.social

@thisone0verhere.bsky.social this seems like a topic right on your cheese board?

D'Affinois, baby!

Water buffalo smoked gouda!!!!!!

Oaxaca cheese is excellent and should be used on many kinds of pizza instead of mozzarella.

I think whilst Britain has the most cheese varieties in Europe, with France not far behind, the latter do have produce the best cheese. As much as it gauls me to say it. I said as much as it...ohforgetit!!!

bsky.app/profile/wild...

There was a quarter-wheel of Blacksticks Blue on sale when I went to go buy bread. I'll be making cheese sauce to last me months. Not my *favourite* cheese, I think, all things considered, but it inspired me and I think that is more important sometimes.

Muster all day long!!

Extremely fond of melted jarlsberg... on anything 💜

Epoisses, Morbier, all the great stinkers, really.

Part of the discourse is complaining about the discourse!

paneer

Just give me your most ancient goudas and bries so ripe they have achieved the preconditions for sentience.

pepper jack

Queijo de Azeitão is a wonderful, gooey delight. Made with sheep’s milk and a thistle flower rennet

Comte with flavor crystals

yep yep bsky.app/profile/sean... also the tj's cinnamon toscano cheese they have in the fall kicks all kinds of ass

My friend, on her year abroad in Paris, came back for my birthday weekend with the most INCREDIBLE goats cheese studded with cranberries I have ever tasted. 20 years on, I still have dreams about that cheese.

A nice creamy Boursault.

I never had a truly delicious pepper jack cheese until I moved to Wisconsin. Literally a totally different experience to what I had been used to. Now a top choice

Farmers market here once had a cheddar Bleu cheese that was phenomenal and I still think about years later.

Menonite cheese is the shit.

i am lactose intolerant, this cheesecourse is offensive to me /j

Oooh - Binnorie Dairy here in NSW does a marinated fetta that is ambrosial - it has sprigs of sage and a few whole peppercorns in the surrounding oil. I throw extra peppercorns in so I can chomp into them more often amidst the creamy salt of the cheese. I'll eat it straight from the jar happily.

A nice ripe Vacherin Mont D’Or. But as it is seasonal & even then might not be available where I am, a good Cheddar. Not the rubbery kind some of the producers have been making lately though.

The more a kind of brie is like soft butter, the better imo

i've been eating a lot of havarti lately

I just remembered I have also tried Oaxaca and loved it so much I think I now have to go to Mexico to find more.

Yarg. And kern if you like a bit of a stronger, saltier moment. Basically you can’t really go wrong with Lynher Dairies, they make a good cheese.

ROQUEFORT *tries to smash reply button but it has cheese on it*

I can't eat cheese. How dare you.

Ya know, Muenster flies under the radar as a top tier grilled cheese cheese. Blows cheddar and American out of the water.

Fresh mozzarella bocconcini.

I'm so happy my local grocery store has goat cheddar. As a person who is both Lactose intolerant and also allergic to dairy, I get tired of only soft goat cheeses.

I love an aged sharp cheddar. Aged to the point where it crumbles instead of slices. Aged so it has tiny salt crystal inclusions. MMmmmmMMmmmm...... (But pretty much any strong-flavored cheese is lovely. Roquefort. Stilton. Gruyere.... Just don't give me something bland and tasteless...)

A lot of the time when I get a new follower, I'll check their feed and it's 100% talking about Trump. Get a hobby, guys. I bitch about politics too, we're all in danger, but you have to make some time for watching birds and playing with lego and thinking up little songs about your dog. Balance y'all

Semi-curado sheep. Any goat. Dolcelatte. Blue Brie. Double Gloucester with pickled onion. Hard Edam. Laughing Cow triangles spread on ginger nuts.

I thought the Kerrygold Dubliner with Guinness was just going to be a gimmick, but I bought it anyway because I am a sucker for a St. Patrick's gimmick, but it's a fantastic cheese and now I really look forward to it coming back every March

Just got a soft goat cheese with an inventive pine nut pesto on top that is amazing on toast. Farmers market find so probably won’t make me sick. Win-win

Jarlsberg. Hard to find in deli slices now but great on sandwiches and in quesadillas. I first had it when I was a kid and my mom used to take me to a cheese store to cadge samples. Later I read a Donald Duck comic book that featured an obsession with Norwegian cheese so it became my favorite.

Comte and Camembert are my personal favorites 🧀🧀🧀

It's Vlaskaas

Gruyère

Won't say its my favorite but on the farmers market out here we got a guy making some really nice soft Mozzarella-ish goat cheese with different flavorings and the texture works great for spreading

Big aged Gouda fan here. Twelve months, plenty of crystals. A nice, six month machego is always welcome

I'm not sure if French people are keeping comté secret or it's just heavily underrated in the rest of the world but ever since I discovered it after moving to France it's been at the top of my cheese tier list

What if I enjoy telling losers to kermit?

Velveeta, of course.

youtu.be/zB8pbUW5n1g?...

The Cheese Shop SketchYouTube video by HungrymanLDNyoutu.be

I had this brie at a party and spent years trying to track it down. I finally did, and I can say with confidence it's the best brie you'll ever have. (I sold cheese at a farmers market for 20+ years, so I know of wheynce [get it?] I speak.) www.seriouseats.com/cheese-delic...

Eat This Cheese: Délice de BourgogneIf you're a fan of rich, plush cheeses, I have three words for you: <em>Délice de Bourgogne</em>. Produced in Burgundy, this fine French cheese has a handful of exciting flavors hiding beneath its blo...www.seriouseats.com

Are you not doing exactly that rn

A perfect reblochon.

DEATH looked away from the screen "I truly thought the Inquisition, the witch burning & the belief in magic were long gone but no the stupidity of man knows no such bounds' PESTILENCE grinned "I am so pleased, centuries of being called Conquest & I am back!" WAR chuckled " Har Megiddo will be soon!"

Saint Angel triple creme!

Brick

This is how you get The DisChaource.

Pleasant Ridge Reserve, a Wisconsin artisan cows' milk with a sort of grassy sweetness to it.

Creamy goat cheese spread

Brillât-Savarin.

Feta

Muenster on sandwiches. Aged cheddar in pasta marinara. Swiss on mushroom burgers

This post will generate two days of Cheese Discourse

Noord Hollander. Super aged Gouda and soooooo addictive

The stinkiest bleu i can get my hands on.

Beecher's Marco Polo, or smoked flagship. I find that who makes the cheese often matters more to me than what the cheese is

Whatever your least favorite cheese is, I will happily shoulder the burden for you

I saw a cheesemonger on tiktok once who was showing Humboldt Fog, and I really wanted to try it. And then a grocery store nearby had some in the "$5 or less" box - hunks of cheese leftover from the main cuts. So I got to try it. And it was tasty. I shared it with a friend & we watched Heathers.

Sophia Petrillo: It Was Nice!Alt: Sophia Petrillo: It Was Nice!static.klipy.com

delice de bourgogne

I've rarely had a cheese I didn't enjoy, muenster & provolone have been favorites since childhood & I'll never turn down a nice sharp cheddar or smoked gouda but Aldi had this thing like a decade ago they called Transylvanian Cave Cheese that I remember being immaculate. Can't find it now though.

*looks up from playing dolls* you guys have discourse here?

Aged white New York cheddar or Irish Dubliner.

Years later, we will all look back and rue the day that you accidentally sent us down the path to ruin that was Cheese Discourse.

I had an airy lemony cheese once that I can’t stop thinking about, but nor can I remember its particulars. A blessing, and a curse

Extra sharp cheddar or brie paired with apple slices... mm...

Smoked Apple Wood cheddar

Rogue River Blue. Available only after the autumnal equinox for a brief period, it's an organic blue wrapped in grape leaves that are soaked in pear brandy, and it is just fucking insane. I happened to be in Oregon for its release one year and it was one of the crowing moments of my life

Dude I fucking love feta (guy who normally has texture issues with cheese but doesn’t mind feta)

Alright: no one has called in Humboldt Fog yet. And if you are in Colorado: MouCo mouco.com is just lovely.

MouCo Cheese Company – Award-Winning Colorado Made CheeseFrom Colorado to kitchens worldwide, MouCo Cheese brings families together over award-winning creations. Find us in King Soopers, Whole Foods, and City Market.mouco.com

But what if my favorite cheese is the Cyclops homemade recipe?

some good ole pepper jack. can never go wrong 😋

Provolone

Now that's a Gouda Idea

I do love swiss on my burger, but I've been trying Colby Jack lately and it's pretty fire too. I live in Wisconsin, there's always good cheese here to be found locally.

I am a feta on pizza enjoyer cotija cheese is good too

Cheddar

In Bayonne, France—Basque Country—I was once served sheep cheese with a black cherry jam for dessert. 🤤

I would like to participate in Cheese Discourse, but I Camembert it.

I'm a very simple person but nothing quite beats a good fresh ball of mozzarella 💕

Mine is Brie for sweet treats (Brie + croissant + jam = heaven) and robusto for snacking cuz it’s got those little crispy bits in it :)

You’re making me miss my original cheese subscription. Cheeses from local dairies all round Australia. Company was called Cheese Riot. Since then I have found no better cheese in Australia than this one: willstudd.com/cheese/brill...

Brillat SavarinBrillat Savarin is deliciously creamy and is the perfect party pleaser. A decadent triple cream cheese produced in Bourgogne, France.willstudd.com

Only one? Not possible, though I had an absolutely wonderful soft goat cheese at the weekend- Chèvre d'Argental 10/10 #Cheese

A cheese course is always better than a discourse.

It's a tie between Dolce Gorgonzola and Morbier.

I enjoy a good smoked gouda~

I live in Vermont, which is a lovely place for cheese fans. My current favorite is Jasper Hill Farm's "Bayley Hazen Blue," which is similar to Stilton in its butteriness and tang. www.jasperhillfarm.com/bayley

bsky.app/profile/cjmo...

More people need to own that they like gossip and drama. Its okay. You can have a vice. Some people drink. Some people get high. Some people post.

Wensleydale - both Wallace and I have impeccable taste in fromage

string, mozzarella, parmesan and cheddar are my favorites!

I love Tillamook medium cheddar with a Granny Smith apple. Yum!

when i was 20 i went to italy and had (too much) wine for the first time, and i had it with pecorino cheese. it was amazing, and when i came back to america i spent months trying to find some pecorino. i finally got some, and realized to my sadness that it’s only any good paired and awful on its own

I love blue, really sharp cheddars, a bunch of others too. I miss cheese since I got alphagal… :( but I still love it

Cheddar

brie & telemea made of goats milk but I am lactose intolerant so those cheeses are cheeses of agony and despair also 😔 but i do love aged goat cheese too

Lived in southern France for a few months in 2018. The local market had an aged comte that I have lustful thoughts about weekly.

Locally it has to be Red Leicester 👇 - ideally from Sparkenhoe farm. Further afield I'm a sucker for a decent Pecorino.

havarti is underrated

Nothing beats the humble pepper jack for me

too difficult. maybe a top ten cheeses could be done

Stilton for me, please

Époisses. Best served on days where the temperate stays under 75° with a crusty loaf of bread and a dry white wine. Definitely not a cheese for everyone, but if it’s for you, it’s magnificent.

I don't have it very often but it has to be Halloumi. Feta as my second choice.

Call me basic, but Colby is my forever favorite cheese.

Prairie Breeze from Milton Creamery

When I’m in popular vacation spots and people ask me to take their picture, I ask them to think about their second favorite cheese. You can’t beat the facial expressions.

Perl Las - well matured - from Caws Cenarth.

Moses Reaper is my favorite but I can only get it in October, sometimes, when the Vermont cheese gods deign to send some down to Maryland

One of these days I gotta get a tin of Cougar Gold creamery.wsu.edu/cougar-chees...

No the point of social media is suffering you agreed to this in the terms of service

This stuff

Classic Lithuanian Sliced Cheese, Svalya, 150g/5.29oz for Sale | $7.49 - Buy Online at RussianFoodUSA✅ The best price for Classic Lithuanian Sliced Cheese, Svalya, 150g/5.29oz ⏩ $7.49 only! Buy it online at RussianFoodUSA.com right now.www.russianfoodusa.com

I really like Cambezola.

Cooper Sharp

grilled halloumi and peaches

Oh god, so many. All the cheeses. Hail Cheeses.

My own. This is a thermophilic blue goat’s cheese about 8 weeks old.

You believe in cheese discourse? that pales in comparison to my dairy product of choice, mint chocolate chip ice cream

Edam has always been a favourite of mine. First ever time I just bit into a block of cheese it was an Edam wedge. Perfection (except for the harder rind where the wax meets the cheese, I always eat it first to save the soft middle).

Gubbeen, from Cork😋

If I said American cheese that would probably start its own discourse…

bsky.app/profile/marg...

Trader Joe's brought in Wyke Farms' Somerset Red as a seasonal and it's very lovely: Red Leicester characteristics (so great melted) but with a bit of age to give it some crumble and depth. (I slightly prefer the Rutland Red but that's also seasonal.) www.wykefarms.com/press-releas...

Wensleydale with cranberries, which I would eat in entire blocks if society allowed. Runners-up are Delice de Bourgogne spread on rosemary-sea salt Fire Hook crackers, any good smoked cheddar, and toasted ham-and-Brie sandwiches.

I have a gutter palette, so I only like cheddar cheese. 😢

Very much a cheddar man but I like some monetary jack too.... also halloumi

Saint-Andre!

Sighhh. Cheddar I suppose.

Will often skip a discourse! Tend not to regret it later!

Havarti, because it's a perfect substitute for American in grilled cheese/burgers that has a more complex flavor.

Falbo's mozzarella was my favorite snack as a kid in the Chicago suburbs. Just a delightfully tasty cheese. Next time I'm in town I'll have to hit a grocery store or two and pick some up to devour once I get home.

that question too difficult i have to go back to discourse

I can’t afford cheese. I’ve been spending all my money and energy trying to not be abducted and murdered by the government

SWISS!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!

It turns out there is a cheese feed bsky.app/profile/did:...

Cheddar

The best cheese I ever had was in Switzerland but now I just sound pretentious.

I am he as you are he as you are me and we are all the discourse

cold/not melted Red Leicester on piping hot toast

Beemster! Manchego! Jarlsberg and Emmentaler! Asiago! Shredded Parmesan! CHEEEEEEEEEEEEEEEEEEESE

Gorgonzola! delicious in sauce

I feel I went backwards in my cheese appreciation. As a kid l loved Munster. As an adult, sharp cheddar is my favorite and my main go to.

Capriolina! Stinky cheese for the win.

I'm partial to toma, love that thing.

Available. Seriously, I LOVE cheese in most of its forms. Hot, cold, melt, solid, alone, in a sandwich, as a topping, as an appetizer, as a snack.... Just bring it on! I am not a healthy eater.

There’s a St Stephen’s cheese from Four Fat Fowl in NY that is a creamy delight.

I have scrolled this entire thread and am putting my shoes on so I can go get some more cheese.

I miss brick cheese! Used to have it all the time as a snack when I was little; haven't been able to find it in recent years. Note: "brick cheese" is not just any old cheese in brick format. It's a specific type of cheese, a flavour of cheese. Looks like maybe a white cheddar but has its own taste.

Favorite cheese? It's St. Nectaire all the way, my weekly fix from the local farmers market. www.aop-saintnectaire.com

Fromage AOP Saint-Nectaire : nectar des prairies naturellesDécouvrez l'univers du fromage Saint-Nectaire, 3ème AOP française au lait de vache. Fromage emblématique de la région Auvergne. Tendre et généreux.www.aop-saintnectaire.com

Baron bigod, from Suffolk. Or possibly something else, there's a lot of cheeses. Definitely not casu marzu.

I have no idea what discourse you're talking about, all I post about is UFO 50 and music I like. That being said, Provolone is my fave

Halloumi, dry fried for a crisp or shell, soft and tooth-squeaky innards. Salty goodness. Jetost from Norway - aka brown toffee cheese, sticks to the roof of your mouth when eaten in this slices. Different moods, different cheeses. Lots of fabulous variety from around the world

My favorite cheese is PROTECTING DEMOCRACY My second favorite cheese is aged colby

Everyone in here should make their cheese post their pinned so people know what they're about.

My absolute favorite is 'Le Vignoble', a french soft cheese of cow milk, matured for at least 2 weeks. It's very creamy and got a mild yet tangy taste. It's served best with baguette or sour dough rye bread, topped with fruits like grapes or melon or even served with a fruity mustard sauce.

Oh, and Rogue River Blue and it's not close.

I want to see your home made pizza. And also you can be honest about what you no matter what the cool kids are saying.

Gouda! Hands down!

Parmigiana all day everyday

Comté 18 months

I think pepperjack will forever be my favorite, but sharp cheddar is a strong contender

A triple crème Brie smeared on a hunk of baguette with thin-shaved Granny Smith apple A nutty Swiss, eaten in a hunk Local New Zealand blue cheese with a drizzle of Karnuka honey Strong aged cheddar on a piece of apple pie Goat cheese inside a fresh hot roll Aged Gouda on water cracker

There's this restaurant quality American cheese that you can get from certain stores that justs so melty and sharp and creamy. I make grilled cheeses with it, and eat it with Spaghettios. I doctor up the Spaghettios with fresh pepper and msg, it blows my mind every single damn time. Land o lakes

BRILLAT-SAVARIN!!!

Ricotta. It's great in lasagna and cannoli ♡

Art and stream of mind nonsense is my favorite part of social media and all the performative wah wah about everything put me off a lot of it tbh

Well since you asked, even though you really didn't, I've been enjoying this cheese I get from Zabar's called 8 Blumen, a Swiss cheese from the Appenzell region. Highly recommended.

Munster