Hi everyone! Im in a bit of a bind, a family member threw away the package of this cheese before I could get a look at it and it’s become a fan favorite. I believe it’s halloumi due to some google searches but I’m not 100% sure. If anyone is able to ID it that would be great!

Mystery Cheese:
• pale yellow color
• doesn’t melt in microwave
• mild flavor (great with crackers!)
• a bit difficult to cut
• creamy

Pictures of the offending cheese are attached, thank you!

Mozz, provolone, havarti, basil monterey jack and 2 unknown but delicious cheeses my sister brought me home from Italy. Paired quite nicely with tomato soup.

I am about to eat it but hopefully someone can help answer before i do.

i opened some new package of cheese the date says oct 26 but i all the individual cheese packages have these oval type shaped hard spots on them. textured lumpy rigid feeling.

the color is clear ish or off white? i think more clear like im not sure. my first thought was calcium deposts but these seem bigger and more oval shaped than ive seen before.

some of the cheeses havev lots on them. is this calcium or mold or something else? is it safe to eat?

I usually only eat blue cheese on salad dressing or with wings. Is it alright and tasty to eat blue cheese on its own becuase I want to try it. is it tasty on its own ?

I love cheeseballs personally 👀

So I couldn't remember which hard cheese I had bought but I had saved this piece of clue (image no. 1 ("ALTE H")) and made an AI search and got back:

"This is almost certainly Die Alte Hexe (“The Old Witch”), a Swiss aged cow’s-milk cheese.".

Both these were like orgasms in the mouth.

I left my cheese out overnight, is it still good to use? It was unopened

Felt like a thief taking this up to the self checkout but who can pass up a deal like this? 2 year aged parm reg, probably close to a pound.

If you grew up in San Antonio, Texas you might be familiar with the “Chile con queso” dish from the now closed Mexican Manhattan. I grew up eating at this restaurant and in my many, many years of eating here - this was the only dish I would order since I loved it that much. Due to the uhhhh severity of the cheese this was a once or twice a year meal as I grew older. Haha.

Many people have tried recreating the dish and even reached out to the family however they only ever parted with the salsa recipe but not the queso.

I wondered whether the cheeseheads here would have an idea on what kind of cheese this was.

The dish itself: thick, home made tostadas with a large solid disk like blob of cheese melted directly onto toge tostadas. It was never liquid in texture but thick and solid. I never saw individual shredded cheese. When it cooled down it remained thick and congealed in a solid brick. It had tiny pieces of onions and peppers from the house salsa they mixed in.

Taste wise the closest I have found has been Longhorn cheddar. Even then if they did use Longhorn, I still don’t understand the way they were able to get it into a solid….disk or melted blob. Was debating on posting this in the KitchenConfidential sub for any ideas.

The Tea Rose cheese is not sweet. A tiny spoonful of it was nirvana, but what do I do with my wheel?

Good news everyone, cheese is healthy (in moderation).

This YouTuber has a Ph.D. in Molecular Medicine (Cell Physiology) and a Masters in Exercise Physiology. He leans hard on real scientific research. Legit.

I'm trying to get into trying new cheeses. So far I tried kerrygold dubliner, cabot seriously sharp cheddar, old croc sharp cheddar, artikaas smoked Gouda, and Cabot colby jack , and cracker barrel's aged cheddar sticks. next i was gonna try la bonnie vie triple cream brie and smoked Gruyère. what do you what recommend. can you eat brie cheese by itself ?

edit: all you guys are recommending me excellent types of cheese but i doubt i'll find it i. the grocery store . i'll have to try to find a place where i can get these cheeses

I was talking with my parents about cheese that they used to eat with their German friends and grandparents, and this Koch cheese came up. A few weeks later, we traveled to NE Wisconsin, so we had to stop by a cheese factory and pick some up. Really good!

I know there are probably arent many Minecraft fans around here but sure are cheese fans who could like this!

There are currently 18 different cheese types. Each cheese uses a different combination of milk, culture, heat, curd size, additive, pressing mode, and aging time.

For example, Gouda and Edam require washed curds, Mozzarella must be stretched before draining, Parmesan and Pecorino use cooked curds, Cheddar must be cheddared, and blue cheese wheels must be pierced before aging.

A normal cheese batch follows these steps:

Add milk and the required culture to the Cheese Vat. Place the correct heat source below the vat. Add Rennet. Cut the curds using the Curd Knife. Complete any additional recipe step. Remove the whey. Collect and press the curds. Age, wax, pierce, or finish the cheese when required.

You can give me a feedback if I have implemented everything properly and right and if you like it. https://www.curseforge.com/minecraft/mc-mods/fromage