The title says all. It can be a overrated, a underrated or a mainstream cheese. It can be about what it's made of. It can also be a cheese that is unknown, misused, confused with another cheese, have many names or something else.
You could mention your country in the comment so we know a little context. I'm from the french part of Canada and there are more than 400 different cheeses made in my Province. It's easy to assume for me that people in general don't really know cheeses (including me).
Thanks in advance for your wisdom. Remember that we're all cheese lovers so stay respectful with each others.
It was a wild meeting and a heated discussion. 4th district member Young only no vote.
CONGRATS TEACHERS!!!
Hi everyone, I recently moved to the area and I'm still trying to meet people. I thought I'd see if there was any interest in a board game night at Rayback on 28th/Valmont. I'm thinking games that lean more casual (sorry, no Twilight Imperium) that can be played in a bar setting. Though not necessarily so casual that they are barely games (think Cards Against Humanity).
I know there are meetup groups for this kind of thing but they mostly seem to be online or are otherwise happening infrequently.
Could do this tonight if there is enough interest, otherwise reply with what evenings would work for you. Right now Mon, Tue, Fri, Sat are probably doable for me but a lot of that goes out the window for the next few weeks due to holidays.
A little about me: 36/M, work in software, big on outdoor activities (hiking, biking, climbing). Of course I don't really care how old you are or what you're into, just looking for friends to play games with.
Edit: Forgot the COVID disclaimer - Please be vaccinated. I am fully vaccinated and boosted.
By disliking cheese, I have learned people take their love of cheese very seriously indeed and are outraged, flabbergasted and disappointed when I have to inform them of my ailment.
What are a couple of everyday cheeses and a couple special occasion cheeses you could find at an edeka store for someone new to the country and trying to figure out what the like?
Used value pasta, a blonde roux, and the sodium citrate in Kraft singles to emulsify all the leftover cheeses I inherited from a charcuterie board I brought home from work. It was breathtaking.
https://www.instagram.com/reel/CYc-xnXhfQ3/?utm_medium=copy_link
