• AFK BRB Chocolate@lemmy.worldEnglish
    3·
    2 days ago

    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.

  • erin@social.sidh.bzh
    61·
    2 days ago

    no it is not and I know this because I can stop cheese whenever I want.

    I will stop it after that perfect slice of cheese, and that one, and that one, and that one, and that one, and that one, and that one, and that one, and that one, and that one…

  • QuantumStorm@lemmy.world
    3·
    2 days ago

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

    • JayleneSlide@lemmy.world
      1·
      2 days ago

      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.

      • naticus@lemmy.worldEnglish
        1·
        2 days ago

        That was strangely entertaining, was not planning on watching the whole thing. Her roommates probably hate her. Lol

    • Psythik@lemmy.world
      0·
      2 days ago

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

      • datendefekt@feddit.org
        3·
        2 days ago

        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.

      • AFK BRB Chocolate@lemmy.worldEnglish
        3·
        2 days ago

        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.