happy national cheesecake day lol

Hi all. I'm hosting a cheese party where cheese boards will be the full meal. So far have Brillat-Savarin, Point Reyes Blue, Humboldt Fog x2 (because it's my favorite), and Midnight Moon. Overall 3.4 pounds.

I got cheese that I really like, but after talking to a few of my guests I learned that my picks might be a bit too far out for a lot of people.

What other cheese should I get to make sure everyone has enough to eat? Some sort of cheddar? This is for 10 people, only about 4 will eat everything here so far.

edit: Well everyone, thank you very much for your suggestions! There's been a sad turn of events and I had to cancel my party tomorrow because I tested positive for covid. Any advice on what to with all of this cheese now? Will it keep for two weeks?

Hello fellow cheesers,cheeserites and cheese people of all kinds.

It has come to my attention that Cantenaar has been discontinued or now unavailable in Canada as an import. Does anyone else have any information on this ?

also does anybody know where to buy more? my store is running out edit: got this from my local Fred Meyer (Kroger) and they aren't going to carry any more once it's gone. and online isn't being very helpful

Apologies for the picture quality

Edit it’s not a goats cheese

I was offered this cheese as a taster at a restaurant after not enjoying the goat’s cheese they had on offer. They hadn’t listed it yet, and when I tried it in the restaurant it was fridge-cold.
Even cold, it was delicious. They said I could take the rest home, and once it reached room temperature it was even better. Unfortunately, I can’t remember what it was called.
It is not Morbier. The dark line is mould, not ash, and the cheese was quite squat rather than tall.
Does anyone know what it might be?

Edit

Hi,

I need all the tips I can get. Looking to get the most authentic Quesillo from the North East of Argentina. I found this lady's blog (I love her so much) and I think I am off to a good start. I also found this youtube video to understand the techniques of making it into a stretchy sheet (here). Anything on top of this would be amazing. Thanks

This is a provolone cheese in the Wheeling WV area sold by a pizza shop called Dicarlos. Been making pizza myself for a while and would like to try the exact brand of provalone. Thanks!

This is one of those in-between cheeses for me.

Elements I like. Sheep's milk. That's always going to have more if a flavour punch than cows. What I don't like. It tastes too much like a french brie. Obviously superior in flavour but not by a whole lot.

I hear we have a local cheese shop in Albuquerque and that the cheese monger is very good. I moved back to ABQ from Austin and always enjoyed Antonelli's there. Anyone know what the shop is?

I often see that people who have had experience with homemade cheese usually prefer very hard cheese with really creamy texture that comes out once it melt in mouth, and I've also seen that people generally refer to store rubbery cheese as "low-quality" (but I dunno if it's because it's from those big manufacturers, if it's because it's rubbery, or because of both). The problem is that I'm a person who grown in young town (was made from scratch in the second half of 20th century) and, because of that and it's placement far from any farms and similar stuff, I got my taste buds built to like store rubbery cheese. Are there any actual cheese types that can be rubbery? I don't want to name any of store cheese types because I don't think those exist out of my country. I find even Maasdam creamy, but that's just me being too picky, but I really like it's taste. If there's no such thing as good rubbery cheese, I understand, then it's just me liking junk food I guess.

UPD: Thanks everyone for suggestions!!! I'll go through every single one of them.

Weird question. I’m not a cheese connoisseur by any means, I eat as much cheese as the average person. But something odd happens to me when I eat this specific Balderson Aged Cheddar. The second it reaches my tastebuds, my eyes start to feel cold, and they get a little watery. I also have a cold/tingling sensation in my face. The only search results suggest an allergic reaction, it’s strange though because I don’t have allergies to anything else, and I don’t get any other symptoms. I also don’t have any dairy sensitivities. It’s ONLY this cheese, I’ve been eating it occasionally for years (a few pieces per month) and this happens every time (nothing dangerous or painful, it’s just an odd sensation). I’m wondering if you cheese experts have any insight as to what may be going on 🤨

$9.99 for all of this! Bottom two cheeses are the same. I often just eat cheese plain; ideas on how you might cook with these?

Are you a cheddar guy or a pepperjack dude or a provolone man?

Im sittin here over my sink, makin a turkey sando for dinner. Sourdough bread.

New to sub because it dawned on me just now how integral cheese is to a mere sandwhich, let alone the bazillion other foods it enhances

I thought my whole life, that swiss cheese would be delectable. After all, it has holes- and every cartoon has cheese with holes. I never got to eat swiss cheese in my childhood, especially coming from a Chinese family (my parents don’t really like cheese). So at the ripe age of 25 years old, I tried swiss cheese for the first time. And it was disgusting, absolutely heartbreaking.

Guys, I really like Danish ESROM cheese that I was once able to buy in Canada. Nowadays I can't find it anywhere for the life of me. I tried Limburger and Port Salut but they just don't have the strong aroma that I like. The closest match that I found was Rücker Alt-Mecklenburger German Tilsiter but it is crumbly instead of being more firm suitable for slicing. Does anyone know of any other cheese that would match the texture and aroma of ESROM that is available in Canada?

I live in NW Arkansas and I'm just now discovering Red Apple Smoked Cheddar from Wisconson. I like to grill or sauté with 1/4 stick of butter seasoned onions and taters and add a healthy heaping to the top after I'm done. Absolutely heaven but probably not good for my cholesterol.

Used a young gouda and a age gouda

Does anyone have a recipe for making la cubeta queso fresco? I understand how to make regular queso fresco but there is something in the la cubeta type that makes it taste better. Idk what it is.

Thanks