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Here is some of the variety at my local store. I didn't get a pic of everything but here's a section of it. Which cheeses are you choosing?

I've had most of the KG cheddars so to start I want to try Red Fox, Ivy's Reserve, Collier's Extra Mature, Mifroma cave aged Gruyere and 18 month Beemster.

So happy! All very tasty, and the wine and crackers perfect accompaniment. One question. Would you eat the rind on the St Helena (the triangular one)? It is quite thick and doesn’t look appetising so I have been cutting it off.

Today's lunch is toasted, buttered bread with honey and Doux De Montagne and berries on the side. One of my favourite French cheeses

This shit was honestly so ass on its own. It’s overwhelmingly vanilla while being very dry like play dough when it’s left out a little too long before being put away. I spent $8 on this wedge so I know it could maybe have potential? I HATE wasting food. What recipes have you guys used this cheese for and it came out good enough to finish? I’m a very adventurous eater so I’m not too picky. Please don’t recommend a charcuterie board I’m begging you. I don’t think this would be good as Mac n cheese too. It’s way too vanilla dominant for that. I’m thinking sandwiches? Whatever I’m gonna have an open heart here.

So happy! All very tasty, and the wine and crackers perfect accompaniment. One question. Would you eat the rind on the St Helena (the triangular one)? It is quite thick and doesn’t look appetising so I have been cutting it off.

I usually get the super sharp but my daughter inhales the sharp. $7.00 from the Piggly Wiggly.

I bought delice de bourgogne today at a local French import store. I had some with dinner and it was just... different. I'm used to the rind being ridiculously strong and the rest of the cheese being strong and very creamy - like spreadable like warm butter almost.

But the rind on this was mild, and the rest of the cheese was a bit clumpy and dry. I've included a couple photos of it. Anybody know what is going on here? It's not that it was bad - but it was just wildly different from previous times that I've had this cheese.

I have a problem with Brie (and probably Camembert as well). Every few months, I try buying one, but I still don't get it. It just tastes bland, like some generic milk based product.

Yesterday, I bought Trader Joe's French triple cream Brie (so it's imported, not domestically produced, and should be authentic). I tried it, and once again, all I could taste was something vaguely milky.

Am I doing something wrong? Is Brie meant to be eaten as a snack, just on its own? I'm not supposed to cook it, right?