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 various cheese websites, resources, and sellers for the cheese images 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: Discover a beloved artisan American cheese that captures the heart of Wisconsin’s rich dairy traditions. Lake Effect is made with fresh, locally sourced goat’s milk, with a unique texture and a fresh, buttery taste that has quickly made it a favorite among cheese enthusiasts. This cheese develops a balanced, creamy profile and classic subtle notes of tanginess from the goat’s milk, with an earthy finish that we love. Its natural rind adds a rustic touch to the taste, creating a delicate balance between smooth, fresh milk and complex, savory undertones.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
phaeolus97 on
That looks amazing! Love the name too. Rarely do I see a goat brie that runny. If I find it out in the PNW, I’m buying.
IntoTheWild2369 on
1994. Good year for cheese (I’m cheese)
BilliamShookspeer on
Blakesville Creamery makes some of the best fucking goat cheese I’ve ever tasted.
icebergiman on
I hope there’ll be a special 2000th day milestone for cheese postings!
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 various cheese websites, resources, and sellers for the cheese images 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: Discover a beloved artisan American cheese that captures the heart of Wisconsin’s rich dairy traditions. Lake Effect is made with fresh, locally sourced goat’s milk, with a unique texture and a fresh, buttery taste that has quickly made it a favorite among cheese enthusiasts. This cheese develops a balanced, creamy profile and classic subtle notes of tanginess from the goat’s milk, with an earthy finish that we love. Its natural rind adds a rustic touch to the taste, creating a delicate balance between smooth, fresh milk and complex, savory undertones.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
That looks amazing! Love the name too. Rarely do I see a goat brie that runny. If I find it out in the PNW, I’m buying.
1994. Good year for cheese (I’m cheese)
Blakesville Creamery makes some of the best fucking goat cheese I’ve ever tasted.
I hope there’ll be a special 2000th day milestone for cheese postings!
No you di- *checks*
He did
Mmm
6 days until 2000!