Hit'n the right spot in the ol' brain

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thanks, the wrong part of my brain was getting triggered

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Is this loss?

slazer2au

.uɐᴉlɐɹʇsn∀ ,ou

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If y'all fellow cheese addicts get the chance to buy some "Rogue River Blue" do it. Don't question, just do it.

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I’d like to add to your suggestion: grafton village maple smoked cheddar

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Thank you SantasMaggotyCumFart

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Cries in lactose intolerance.

Guy Dudeman

Thanks RimJobSteve

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If it's sweet, it's trash. I assume it's sweet?

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You're in luck! A large proportion of cheeses are low in lactose. That's why lactose intolerant people can eat pizza.

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Those look like the cheeses you get at Aldi.

AFK BRB Chocolate

Very true. The harder cheeses have very little lactose, and the softer cheese have more. When they make cheese, the curds separate from the whey. The whey is liquid, and has most of the lactose.

AFK BRB Chocolate

My wife and I love cheese and often have it for a snack, especially if we're drinking, so I usually keep a few different types to serve with crackers. Our son brought his GF over one time and everyone wanted a snack, so I brought out a cheese platter, and they both loved it, especially the GF, so now they always ask for cheese when they come over.

Today, Christmas, they came over with a couple who are their best friends. We had a couple others too, so I bought close to $100 worth of different cheeses. We had Wensleydale with blueberries, stilton with lemon and honey, aged white cheddar soaked in red wine, havarti, guda with hatch chili, warmed camembert, and regular aged cheddar. It was pretty fun seeing everyone trying them all and talking about which the liked the best.

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Man I love snorting Parmesan. Or intravenous Taleggio

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Dude. STFU. Rogue River Blue is hard enough to get as it is.

But seriously, QuantumStorm is absolutely correct that you need to taste this. My partner despises blue cheese, but she'll kill a whole wedge of this by herself. It's spendy, but with every penny.

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this picture is why French expats are always depressed.

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You can fix lactose intolerance by consuming a ahit ton of lactose: https://youtu.be/h90rEkbx95w

datendefekt

That depends on the cheese used on the topping. If it's mozzarella I'm headed for a miserable time.
Anything aged is OK: cheddar, swiss, aged gouda.

My personal experience is cooks love to use butter in everything, so I'm always wary.

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It’s got a faint sweetness but it just adds complexity. Don’t knock it till you try it!

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