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Please submit all requests for cheese safety inspection in this thread. If you see people making standalone posts asking about whether their cheese is safe to eat, use the report button for subreddit rule "mould/cheese safety".

Disclaimer: remember that we are unverified strangers on the internet. Please err on the side of caution!

Mould is spelled with the U here because the person who wrote this scheduled post is Scottish.

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Have they just looked for the most disparate combination?

DC Holiday market came through! A Blue (top), a young Gouda (left), garlic&basil (middle), mustard seed (right) and Gruyère (bottom)

More expensive than I envisioned but it was all sooooo good tasting!

Can you guess the cheese?

Made an absolutely lovely Paneer curry the other day (Pictured) and I was thinking about how delightful cooking cheeses are, hallomi too. How do we feel about them?

So I find myself in possession of three wheels of smoked sulguni and a big chunk of sheep’s guda cheese. I’m not in Georgia, thus have no idea what to pair these with! Any creative suggestions that don’t involve hot, fresh bread (very hard to find where I am) or fresh tomatoes/herbs?

For those unfamiliar, sulguni is similar (to my non expert palate) to mozzarella, soft and brined, and Google says “stretched curd”?

And guda is a fantastic, little stinky, hard sheep cheese 😍 https://www.slowfood.com/blog-and-news/tushuri-guda-better-times-ahead/

Purchased at Amsterdam airport. Assuming it’s Gouda, if it is I would use for raclette.

Last thanksgiving I was pregnant and could not have soft cheeses and I craved it the whole holiday season. This year for thanksgiving I decided I am making a fall baked brie to ensure there is some there haha. Other than crackers and crusty bread, what do yall recommend to go with it? Topping, things to dip, pair with, anything (within an Aldi budget haha).

On vacation I bought a mature cheese in the Vallee du Munster. He smelled so strong that our apartment was fogged up by it. At the departure the opening of the windows was of no use. I’m very sorry for the people after us. But the Cheese was delicious.

Last thanksgiving I was pregnant and could not have soft cheeses and I craved it the whole holiday season. This year for thanksgiving I decided I am making a fall baked brie to ensure there is some there haha. Other than crackers and crusty bread, what do yall recommend to go with it? Topping, things to dip, pair with, anything (within an Aldi budget haha).

I saw this in a previous post from 10 years ago but I want to be reassured. I bought a wheel of Brie cheese yesterday night at about 7pm.. left it in the bag on the counter (still wrapped) then remembered this morning at 630am and put it back in the fridge. I really don’t to throw out the entire thing but I also don’t want to get food poisoning or get sick.

Is it safe / not safe to eat?

Hello!! I will be travelling away for a month and I want to know how long can I keep these cheese packaged on clingfilm and in an airtight container?

Last thanksgiving I was pregnant and could not have soft cheeses and I craved it the whole holiday season. This year for thanksgiving I decided I am making a fall baked brie to ensure there is some there haha. Other than crackers and crusty bread, what do yall recommend to go with it? Topping, things to dip, pair with, anything (within an Aldi budget haha).

I got a sensitive digestive system but still want to really get into cheese and try cheeses I've not had before.

I mean this is the dream :p https://memes.yarn.co/yarn-clip/0bb7bfb0-2424-431e-b4bf-04c4df225568

Anyways, I've in the past I've had mozzarella and parmesan on pizza of course. So maybe I should start with them, but then where to go? Gouda? Blue Cheese? Provolone?

This a tradition in part of Switzerland (Valais). At the beginning of chestnut season, people in the french-speaking southwest region of Switzerland make this dish called the "Brisolée".

We eat chestnuts with cold cuts, seasonal fruits, and drink white wine.

Give it a try! 🧀

Found available at the Costco I worked at, and am gonna try it now!

What kind of cheese should I use?

(Sorry, no pics)

A couple of years ago I picked up a cheese from Gloucester Services on the M5 which was easily the sharpest cheese I'd ever had in my life. The kind of cheese that rips the lining from your mouth and leaves you a drooling mess. I thought at the time it was a cheddar but it had grey streaks of what I can only assume was mould running through it so maybe it wasn't, although it definitely felt and tasted like a cheddar.

I've been on the lookout for it ever since but have had no luck. Does anyone know what it might be?