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!

The 9 Highest-Protein Cheeses

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

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?