The wedge in the photo cost me eur.8.
thatâs not bad, actually â just guessing that thatâs somewhere around 250-300g? That would put it in the âŹ32-40/kg range â thatâs about what âmyâ guy was charging.
I got it for 3.75⏠for the 188g, so itâs 19.95âŹ/kg. not bad for a 2 years old ComtĂŠ.
After 2 months in India with only paneer even these are starting to taste good. Why I torture myself by looking at all the lovely cheeses on here I donât know. I found a restaurant in Pondicherry that had a French cheese selection but of course that was unavailable the day I went.
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I thought with the UK connection there would be some cheesemakers who have made the move to India. Where do the Brits and expats there get their cheese fix? Side trips to Singapore?
Iâve looked up Milky Mist site. They have quite a few cheesy things.
I shall mention cheese prices so we all have an idea how much LESS it costs in France (via Naf).
Todayâs happy hour snack. I had never seen this before, but it was a rich, creamy treat. It was mild but had just enough funk to know it was cheese and not butter.
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I like how you describe it 
Three blues at the same time. The Spanish one is my favourite of the 3. Unfortunately, the Roquefort Papillon âTaste Noirâ is much too salty. Such a disappointment. The Dutch goatâs milk blue is quite aged and a lot harder than the other 2.
- Cabrales Picos: eur. 3,72/126g. (eur. 29,50/kg) . A blend of goatâs, eweâs and cowâs milk. From Asturias.
- Roquefort Papillon Taste Noir: eur. 4,20/112g. (eur. 37,50/kg)
- Bastiaansen Organic Authentic goatâs milk blue cheese: eur. 4,62/134g. (eur. 34,50/kg)
So far nothing is above (aged) blue StiltonâŚ
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A new one to me: Mont Vully. Rind is washed with local Pinot Noir and is matured in a cellar. This âclassicâ version is between the young and old kinds. Glad I found it.
The little one is made with pasteurised goatâs milk. Hard to find any info on it. The best of the 3 here, or Iâm partial to goatâs milk/soft cheeses. Not much to read about Melusin either. It is a forgettable one anyhow.
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2 French and 2 Dutch. The one with Jersey cowâs milk is very nice. Want it to age another year.
Jersey cowâs milk has info in English.
Sun came out for one fleeting moment yesterday
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Iâve been avoiding these 2. Got it over with now. Edible but interesting they are not.
Val-Dieu abby makes beers and cheeses. They have a cafe-restaurant where you can sit down and drink their beers. I want to visit it someday. Itâs an easy train ride.
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Got some Der Scharfe Maxx today. They are made by the Studer cheesery in Hatswil, Switzerland. The family makes Emmenthaler and Appenzeller, and Der Scharfe is made with cream added, and tasted as its name indicated ,sharp, savory and creamy. Got some at $14/ lb, which I think its great value.
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Was happy with my cheeses this weekend.
Have had Le Rustique before.
Super rich, tripple cream cheese. Like eating butter. Still doesnât top Brillat Savarin though!
Unpasteurised milk, Iâm so glad I have reasonably good immune system.
De Printemps next to Neufchâtel
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All soft cheeses, nice and creamy/buttery but none is excessively stinky (how I like my cheese).
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The âfrom Perigordâ looks to be Chaumes - a beloved favorite for picnics.
Right at the moment I have to live vicariously through your photosâŚIâve recently (and abruptly!) become lactose intolerant, so I have to adore soft cheeses from afar, at least until I have better dialed in on how much of what items I can tolerate.
Oh, no! How cruel! Hope something can be done about it.
I, too, suffer from some lactose intolerance. But itâs limited in my case. I have to avoid milk and cream, but I have no problem with butter and with most cheeses. Iâm better off avoiding Brillat-Savarin and similar cream heavy cheeses. But thatâs about it. The rest I can enjoy without problems.
I just tried a 2 year old comte at a fancier cheese shop. It tasted ok, but it didnât taste like $25/ lb. Any producer recommendations for more aged comte?
Donât have the exact names on me right now, but we are very fond of Portuguese and Spanish thistle-rennet cheeses. Even our toddler has been eating them since 2 years old. We must have the thistle-rennet gene cause everyone else I know canât stand them. Does anyone here have a favorite thistle-rennet cheese?
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Had yak cheese for the first time yesterday. I wasnât sure what to expect. It had a nutty flavour that reminded me very much of Gruyère though it was stronger in flavour. The colour and texture was also similar to
Gruyère.
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Itâs expensive for me here too, in euros. 
The 3 year old one is hard to come by outside of France. Naf here probably knows more about it. I too would like to try the 3 year old.
Thanks for mentioning this one. Donât remember ever having it. I eat Portuguese or Spanish âfresh cheeseâ as part of my DIY breakfast there all the time. Next time I return to these 2 countries I shall seek them out.
How nice that your yak cheese tasted like Gruyère. I had it in Tibet. The most powerful stinky cheese I have EVER had and I thought no cheese would be stinky enough for me! I am not a coward⌠I ate the whole plate 
The whole city smells like yak but the cheese took the biscuit!
Where did you have it? In the UK?
A new and nice one this weekend. I was very pleasantly surprised. eur.8,- for this wedge. Found their web site (has some English info).
Bovril with old cheese is the best!
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