Today's cheese haul

The best cheese in the world is the cheese you have right now. www.foodandwine.com/best-cheese-...

Aged English Herb Cheddar from University of Minnesota Semi-hard Minnesota 🐄 🧀. The herbs aren't listed, but there's the onion taste of chives; I would guess parsley and sage or maybe thyme as well. The cheddar is just starting to crumble, is not sharp, is not very distinctive.

Romano Cheese from University of Minnesota Semi-soft Minnesota 🐄 🧀. Not made with sheep milk, this is a mild Romano, but has its distinctive funky flavor. Young and not hard as typical Romano. Salt is noticeable in spots. Not for Romano purists, but enjoyable.

Aged Rosemary Cheddar from University of Minnesota Semi-hard Minnesota 🐄 🧀. Fresh rosemary is brought out by the fat in the cheese; I liked it more than I expected. The cheese crumbles, but can be sliced. A nice snacking cheddar.

Aged English Herb Cheddar from University of Minnesota Semi-hard Minnesota 🐄 🧀. The herbs aren't listed, but there's the onion taste of chives; I would guess parsley and sage or maybe thyme as well. The cheddar is just starting to crumble, is not sharp, is not very distinctive.

Romano Cheese from University of Minnesota Semi-soft Minnesota 🐄 🧀. Not made with sheep milk, this is a mild Romano, but has its distinctive funky flavor. Young and not hard as typical Romano. Salt is noticeable in spots. Not for Romano purists, but enjoyable.

Aged Rosemary Cheddar from University of Minnesota Semi-hard Minnesota 🐄 🧀. Fresh rosemary is brought out by the fat in the cheese; I liked it more than I expected. The cheese crumbles, but can be sliced. A nice snacking cheddar.

Americans take first and third in a French cheesemonger competition. www.cnn.com/2025/09/22/t...

I just ate the wax coating of a cheese. My "expert" credentials have been revoked.

Feta from University of Minnesota Semi-soft Minnesota 🐄 (?!) 🧀. Unusual feta, not packed in brine but shrink wrap, is not as salty or as wet as most. It doesn't crumble, but breaks clean. I think, unlike traditional feta, it uses cow milk. I'm not a big fan of feta, but I like this one.

Nuworld Spread by University of Minnesota Technically not cheese, this is mostly cream mixed with a cheese made with a mutant Penicillium mold that doesn't produce blue pigment. Spreads like butter, not cream cheese. Very silky texture. Has a slight blue tang. An excellent spread.

Esofea Ridge Cheddar from Nordic Creamery Semi-hard Wisconsin 🐄 🧀. Mild, creamy cheddar. Forgettable, undistinguished, but decent cheddar.

The Doe by Deer Creek Cheese Semi-hard Wisconsin 🐄 🧀. Bandage-wrapped young cheddar marbled with Madagascar Bourbon vanilla beans. Has zero vanilla aroma or flavor - may have bought a bad one. Velvety texture, but just standard cheddar.

Feta from University of Minnesota Semi-soft Minnesota 🐄 (?!) 🧀. Unusual feta, not packed in brine but shrink wrap, is not as salty or as wet as most. It doesn't crumble, but breaks clean. I think, unlike traditional feta, it uses cow milk. I'm not a big fan of feta, but I like this one.

Nuworld Spread by University of Minnesota Technically not cheese, this is mostly cream mixed with a cheese made with a mutant Penicillium mold that doesn't produce blue pigment. Spreads like butter, not cream cheese. Very silky texture. Has a slight blue tang. An excellent spread.

Esofea Ridge Cheddar from Nordic Creamery Semi-hard Wisconsin 🐄 🧀. Mild, creamy cheddar. Forgettable, undistinguished, but decent cheddar.

The Doe by Deer Creek Cheese Semi-hard Wisconsin 🐄 🧀. Bandage-wrapped young cheddar marbled with Madagascar Bourbon vanilla beans. Has zero vanilla aroma or flavor - may have bought a bad one. Velvety texture, but just standard cheddar.

Today's cheese haul!

Belaire from Hoard's Dairyman Farm Creamery Semi-soft Wisconsin 🐄 🧀. "Port-Salut style," so it should have a washed rind, but I think is brushed with annatto. Paste is smooth and mild, sticks to the knife when cut. Sweet aroma. Subtle, buttery, not unlike Muenster, there's unidentifiable notes.

Natural Valley Mild Cheddar Goat Cheese Semi-hard Wisconsin 🐐🧀. If you search for it, you can taste that it's goat cheese. A bland inoffensive cheese with neither flaws nor character. Perhaps best for fussy eaters who don't like strong cheese flavors. This sounds like I didn't enjoy it; I did.

Smoked Natural String Cheese from Burnett Dairy Liquid smoke flavors this "natural" cheese, at a level that's pleasant. Mozzarella that's physically treated so it divides into long strands when torn; the texture and flavor arguably improve with shredding. Mild cheese flavor is hidden by smoke.

Caramelized Onion Cheddar from Milton Creamery Semi-hard Iowa 🐄 🧀. Very onion-y, sharp at first, lingering to give onion breath. A simple young cheddar, mild and smooth, would work well on a burger.

Cranberry Chipotle Cheddar from Carr Valley Cheese Semi-hard Wisconsin 🐄 🧀. Smokiness from the chipotles hits early and the heat comes later. Cranberries add sweetness, but their sourness is muted. The cheese itself is a standard young cheddar. Good for snacks.

Belaire from Hoard's Dairyman Farm Creamery Semi-soft Wisconsin 🐄 🧀. "Port-Salut style," so it should have a washed rind, but I think is brushed with annatto. Paste is smooth and mild, sticks to the knife when cut. Sweet aroma. Subtle, buttery, not unlike Muenster, there's unidentifiable notes.

Natural Valley Mild Cheddar Goat Cheese Semi-hard Wisconsin 🐐🧀. If you search for it, you can taste that it's goat cheese. A bland inoffensive cheese with neither flaws nor character. Perhaps best for fussy eaters who don't like strong cheese flavors. This sounds like I didn't enjoy it; I did.

Caramelized Onion Cheddar from Milton Creamery Semi-hard Iowa 🐄 🧀. Very onion-y, sharp at first, lingering to give onion breath. A simple young cheddar, mild and smooth, would work well on a burger.

Smoked Natural String Cheese from Burnett Dairy Liquid smoke flavors this "natural" cheese, at a level that's pleasant. Mozzarella that's physically treated so it divides into long strands when torn; the texture and flavor arguably improve with shredding. Mild cheese flavor is hidden by smoke.

Cranberry Chipotle Cheddar from Carr Valley Cheese Semi-hard Wisconsin 🐄 🧀. Smokiness from the chipotles hits early and the heat comes later. Cranberries add sweetness, but their sourness is muted. The cheese itself is a standard young cheddar. Good for snacks.

Starting an OnlyFans where you can watch me eat cheese

EVERYONE STOP cheese wheel of cheeses

I'm eating about my 12th goat cheddar, and I'm still not sure that's really a thing.

Chavrie Original Goat Cheese from Savencia Soft American 🐐 🧀. Easily spread (not as easily removed from package as a whole), very mild, smooth texture like whipped cream. Best as a dip to bring out the flavors of other things.

Hoffman's Super Sharp Cheddar Not cheese, but processed "cheese food." Rubbery texture. Strong caramel notes, but not sharp at all, so doubly disappointing. Hoffman's does make real cheese, but this is a snack for the undiscerning on a budget.

Dijon and Herb Fontal Cheese from Cello Semi-soft Wisconsin 🐄 🧀. I was surprised that the mustard went well with cheese. Dill and onion are present. The cheese itself is generic, smooth, slightly sweet, not discernible as Fontal.

Quicke's Oak Smoked Clothbound Cheddar Semi-hard British 🐄🧀. Distinct oak smoke invokes bourbon barrels and vanilla. Firm texture that develops creaminess as chewed. Lactic bite is balanced with caramel and nuts. A very nice variation on cheddar.

Chavrie Original Goat Cheese from Savencia Soft American 🐐 🧀. Easily spread (not as easily removed from package as a whole), very mild, smooth texture like whipped cream. Best as a dip to bring out the flavors of other things.

Hoffman's Super Sharp Cheddar Not cheese, but processed "cheese food." Rubbery texture. Strong caramel notes, but not sharp at all, so doubly disappointing. Hoffman's does make real cheese, but this is a snack for the undiscerning on a budget.

Dijon and Herb Fontal Cheese from Cello Semi-soft Wisconsin 🐄 🧀. I was surprised that the mustard went well with cheese. Dill and onion are present. The cheese itself is generic, smooth, slightly sweet, not discernible as Fontal.

Quicke's Oak Smoked Clothbound Cheddar Semi-hard British 🐄🧀. Distinct oak smoke invokes bourbon barrels and vanilla. Firm texture that develops creaminess as chewed. Lactic bite is balanced with caramel and nuts. A very nice variation on cheddar.

If I ever need a theme song.

"I brought cheese."

Today's cheese haul. I get to introduce my European followers to string cheese.

Reposting before I get 20 notifications

I just made a depressing cheese haul. Not even going to photograph this one.

Lucky Linda Clothbound Cheddar from Redhead Creamery Semi-hard Minnesota 🐄🧀. Traditionally fully cheddared and aged in muslin. Crumbly, a few small irregular holes. Sweet, perfumed yet earthy aroma. Savory with a balance of tanginess and butterscotch. Dry near rind. My favorite American cheddar.

Schnebelhorn Cheese Semi-hard Swiss 🐄🧀 with added cream. A few crystals. Hazelnut flavor typical of Alpine style. Aromatic, with honey and yeast detected. Flavor has brown butter and sautéed onion notes. Melts very well.

Bleu des Basques from Onetik Semi-firm French (Basque) 🐑🧀 with blue mold. Natural tan rind. A delicate blue, a bit crumbly, not bitter, salty, or pungent. Full-bodied but tender, with some sweetness and earthiness. Light tanginess in finish.

The next few weeks, my reviews may be spartan — fewer, and less expensive. Just a budgeting issue. I'm not at the "Buy Me a Cheese" stage quite yet.

Lucky Linda Clothbound Cheddar from Redhead Creamery Semi-hard Minnesota 🐄🧀. Traditionally fully cheddared and aged in muslin. Crumbly, a few small irregular holes. Sweet, perfumed yet earthy aroma. Savory with a balance of tanginess and butterscotch. Dry near rind. My favorite American cheddar.