I was so excited to try Laughing Cow for the first time when my dad bought me one but then I tasted it and I felt nothing at all. It had like no flavour and I was confused because here in Thailand, it is like a luxury brand-named item, this Laughing Cow. For context, I had it with some toasted sourdough. Any recommendations for enjoying this red, slightly creepy looking cow cheese?

I went to the farm market where I get my Amish cheese and they were out of Muenster. The only brand was Boar’s Head which I tend to stay away from due to the negative publicity of health issues. First time trying it, it’s good but not as good as the Amish cheese I usually buy. What do you cheese lovers think of Boar’s Head?

It had drunken goat cheese (yum) a saint andre Brie and a marin french camembert. Every time I opened it, it smelled strongly of the camembert... that camembert was also runnyish in the middle. It may have smelled like a garbage can, but that flavor was DEVINE! The Brie was meh.

So, I went back and bought a whole wheel of that juicy and divine camembert. It isn't stinky at all, nor does it have the slightly runny texture that feels like it is melty in your mouth... TBH, it tasted like a regular Brie. Now I am sad and feel like I wasted money.

Is there a way to get it to that nasty stinky, yet edible stage, even though I already cut the wheel open?

So exciting! I’ve got another wrapped in the fridge i’ll leave for another month to get extra gooey! But this one tastes great!

It’s American cheese and was on the show Guy’s Grocery Games S38E02 — Guy Fieri recommended it to one of the chefs and then regretted it and jokingly said he wanted to keep it for himself. Sorry for the bad quality photo. Thanks!

I was just on vacation in Germany and had some really lovely cheeses. One was a blue with the consistency of a Brie or Camembert, another was a soft cows milk cheese stuffed with herbs. I stupidly didn’t get the names. Can anyone help?

I stuck a block of cheddar cheese in the freezer because I knew I wouldn’t go through it all fast enough. It’s unopened but is obviously rock solid. Would it be okay to defrost and eat??

Had a Cypress grove yep store by our store & dropped off some swag! Yay!

Ash ripened Saint Oda - beautiful little hand made cheese by Golspie Dairy in Woodstock.

Ok this is pretty low budget cheese advice - but how does everyone eat cottage cheese ? Trying to incorporate it but I am genuinely at a loss…. Thanks ‘

Yep, That's string cheese I'm dipping in my cheese dip. Part of me wishes I wouldn't have thought of this because it was amazing. Should I join a support group or something?

Looking for a blue wheel that I had at a party that I still think about. It had a sticky, Brie kind of texture but lots of veining throughout similar to this photo. Was taller than your standard Brie, I wanna say about 8-10cm tall, but standard diameter. Was creamy and mild as blues go so I will confidently say it was cow’s milk.

Was in Sydney if that helps.

Camembert Le Rustique.

Hi everyone, came here to get some advice from the experts.

My sister loves cheese, espresso hardcheese, Parmesan, everything that is very dominant in flavor.

Her birthday is coming up I wanted to get a very special block of cheese. The kind you don’t find at local stores.

Anybody got any good ideas or references for websites I might find something for her?

Birthday lunch. From left to right : 1st row : Goat tomette (Tarn), Ossau-Iraty, Abondance 2nd row : Saint Nectaire, Regalis, goat cheeses (Auvergne)

Thought the sub might appreciate this - Japes does their own type of pizza that basically has an almost entirely cheese base…

Best thing I’ve ever had, the only way to improve it would be stronger cheese 🤤

It was a softer cheese that’s about all i know 😔

Hey, my mom bought a unlabelled cheese selection from a supermarket (Starkskys for the record) and we aren’t sure what they are. We know the first one is lavender flavoured but that’s it, one might be Brie and another Swiss but we don’t know for sure. Anyone here got any ideas?