I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Cheese.com” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: A semi-soft cheese washed with beer from Cinderlands Beer Co. Aged for a minimum of two months. A local favorite and an American Cheese Society award winner.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Grammar_Nazi1234 on
I looked at the last 400ish cheeses and didn’t see what I’m suggesting, Casciotta D’Urbino. Urbino/Pesaro Region of Italy, combination sheep and cow cheese, delicate smooth flavor best served room temperature.
kawaii_patient on
Cheese lovers are always one step ahead – that’s the true power of cheese!
Plainchant on
Just by itself, the name makes this interesting.
I bet it tastes great too.
Mrsupersuper on
Day 5 of commenting that these posts are very cool.
99999999999999999989 on
I want to eat this only because it is called Bamboozle.
5x5LemonLimeSlime on
Bamboozled again!
Schwyzerorgeli on
Looks like washed-rind brick cheese, like what Widmer makes.
8 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Cheese.com” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: A semi-soft cheese washed with beer from Cinderlands Beer Co. Aged for a minimum of two months. A local favorite and an American Cheese Society award winner.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
I looked at the last 400ish cheeses and didn’t see what I’m suggesting, Casciotta D’Urbino. Urbino/Pesaro Region of Italy, combination sheep and cow cheese, delicate smooth flavor best served room temperature.
Cheese lovers are always one step ahead – that’s the true power of cheese!
Just by itself, the name makes this interesting.
I bet it tastes great too.
Day 5 of commenting that these posts are very cool.
I want to eat this only because it is called Bamboozle.
Bamboozled again!
Looks like washed-rind brick cheese, like what Widmer makes.