A sinfully creamy raw milk Camembert made in Isigny st. Mère, France. It’s meltingly soft, starting off fresh and tart, progressing into the typical mushroomy aftertaste with a bitter edge and notes of flowers and hardy herbs. Excellent all by itself but even better on a slice of Melba toast. Stands up very well against a sip of Islay scotch.

I would rather I didn't know what I paid at the supermarket.

I love all cheese my guilty pleasure is American cheese and not the Kraft individual kind, the deli kind. Please tell me I am not alone!

Not Colby-Jack. Not Colby-with-peppers. Just Colby. Like in a one or two pound block. All the major cheese makers make colby, but they don't sell it alone. Why is that? And where can I get some besides Wisconsin?

Medium Brie, Asiago Artichoke Spread, 1916 Goat, Taleggio, Bosina, Olives in Garlic Marinade

The 9 Highest-Protein Cheeses

Spoiler Alert: I thought the higest content would be in Swiss

Hi, live in Canada and this is my favorite cheese. However this exact cheese not available in Canada. Can someone please tell me a cheese that’s available in Canada that tastes similar to this exact Kraft cheese?
Thank you very much in advance.
I really miss this cheese!

Ricotta cheese, and mozzarella cheese.

Hi, live in Canada and this is my favorite cheese. However it’s not available in Canada. Can someone please tell me a cheese that’s available in Canada that tastes similar to this exact Kraft cheese?
Thank you very much in advance.

I went to a party and had a cheddar with crystals. It was bright orange. The caterer said he couldn’t remember the name, but I could find it at Trader Joe’s or Safeway. Any idea what it might be? I did research. Could it be Ivy’s Reserve Somerset Red? Thank you!

I know its not monger cut tyrosine goodness cheese in this bag. Tillamook is my favorite "basic" brand though because ive followed it from its block days into what its become and believe it still has a distinct flavor that the other cheeses in the open dairy market section dont. Better than sargento/kraft etc. So im curious if anyone has had this and if it taste distinctively different to the common "parmasan" you see at stores here? My theory is that it will be elevated becasue of Tillamook quality and cultures/methods. But I could be wrong.