365 Cheeses

I like your site very much, almost as much as I like cheese. It would make your text more legible if it did not bleed into the blue background on the right side of the page. Keep tasting. Our favorite is Papillon Roquefort.

A word of warning about the shop selling you dutch cheese: Most of the cheeses pictured would not be sold in dutch shops in that condition:For instance: Leerdammer (19) is sold as a "young cheese". Salt clusters as seen on the side of the cheese in your picture would be a reason for a refund in Amsterdam.The Noord Hollander (92) looks off color. Too dark and probably too hard.The Prima Donna (110) looks like it is overage (the salt on the side, discoloration) and would be a refundable purchase too.When Beemster Graskaas (141) is sold in our shops its color is more "off white, a very light yellow, not the dark rich yellow in your picture. It looks like there are some salt rocks near the middle. That is a clue: the cheese is old or it has not been transported under the right conditions.If you like I could shoot some pictures of these types of cheese the way they look over here, so you can compare.You have a wonderful website!

Congratulations on an excellent site. I can see that I will return again, and again.

Great site... fortunately (but not for the wallet), I work about 2 miles from A Southern Season... there goes the paycheck...

Have you checked out Conti's Deli in Raleigh (Italian deli)? Its on Person St, about a block north of the intersection with Peace Street, across the street and on the north end of the block from the Krispy Kreme.

Mariakakis in Chapel Hill is good too(more greek / mediterranean), although they stock more dry and canned goods, on 15-501, between A Southern Season and the Franklin St split.

(I'm sure you know these locations, I'm including them for your readers)

Thanks again Kirk for a wonderful looking cheese.

Would you please also add in comments on how to serve and eat these cheeses? For example, do you serve this cheese whole, and expect your guests to cut the pieces they want?

Are you supposed to eat the whole cheese (rind and all), or somehow separate the rind and eat the insides?

I check this site a few times a week as it has become a valuable resource when making purchasing decisions, however it hasn't been updated in a very long time. Kirk is going to have to eat a lot of cheese in a short period of time to live up to the name of the website. ;-)

Hope it comes back to life as I found myself checking it daily when it was being updated.

Jim

Kirk, Please add a contact email address to your blog. Thanks!

Please add RSS feed!

Hey Kirk, where've you been? I check this site very often, cause it has been very interesting, and I've been missing your posts.

Check out the cheese department at Weaver Street Market in Carrboro NC. They have lots of local products (when they are producing). The local cheese makers deliver weekly so it is Fresh!You also get a discount if you are a coop "owner"plus something is on sale every month!Great site!

What about cheese made in Mexico?

woww super perfect chesees

What up Kirk?! Just wanted to drop a line, and say hi. I own and operate a small event and catering co. in upstate ny. we specialize in domestic artisan cheeses. Early April we kick off our state-wide Tastings Tour Series highlighting the best in NY State Farmstead and Artisan Cheeses, as well regional wines and microsbrews.

hope to talk to you sometime soon. i will be back to visit often to check your progress. Good Luck!

gordon walts[a]list event conceptsgwalts@alisteventconcepts.com



Ps...i just tried a wonderfull domestic coca cardona goats milk cheese from wisconsin....mild and slightly sweet, coated with cocoa

Hi, I just stumbled upon your site today and I am in love! The cheese is so beautiful and I enjoyed your post. I will return again and again!

Great site! Do you plan to add an RSS feed?

Hi Kirk, your site is just fabulous! Luckily I saw your link on someones blogroll and so glad to know that you're here.Not it's time to really start going through your archives and salivate even more....Thank you!

I LOVE your site. I'm wondering if you've ever tried Rustico with Black Pepper. I just purchased three times in a row at Whole Foods. I LOVE it. Would love to know what you think. It's a sheep's milk cheese.

What a wonderful resource your site is for those of us who love cheeses but lack the rich experience you have.

Your site makes me want to run to the nearest cheese shop and try something different - again and again!

Thank you.

Hello,

While looking for blogs on food, wine and cheese I came across your website and found it very interesting.I’m emailing on behalf of Ile de France, a French cheese importing company (Schratter Foods, since 1936). Their most popular and award winning cheeses are the Ile de France Brie, Ile de France Goat and Ile de France Camembert. (Ile de France Brie being the very first Brie imported to the USA over 70 years ago,)We would like to know if you would be interested to receive some samples of these French cheeses and write about one in your blog.Ile de France Cheese would send you one Goat cheese, or one Brie or a Camenbert. Please let us know before the 20th of June which cheese would you be interested in sampling and writing about.We are giving you the choice between the three cheeses because we plan to send you another type of Ile de France cheeses to sample later on this year if you enjoyed this project.

The cheese will be shipped the 7th of July in coolers. Therefore we would need from you an address where someone can receive the UPS delivery.

We hope you will be interested in participating. In case you are not, rest assured that we would not contact you anymore.

Please do visit our website (www.iledefrancecheese.com) anytime, it is full of cheese recipes, tips, and pairing ideas, and much more regarding other specialty cheeses such as Morbier, Comté or Boursault…

Feel free to pick any of our recipes to write about as well, just remember that you need to mention the source and place a link to our website.

Looking forward to hearing from you,Alexalex@iledefrancecheese.com

Kirk, I want to thank you for putting together a wonderful resource for cheese lovers everywhere. I, too, would welcome the addition of a mailing list, so I can be kept up-to-date on your latest tastings--you have a gift: your descriptive skills are as well honed as your palate. Thank you for the purchase info Kirk, it's much appreciated.Kind regards, Quargl (considering the name, I'm not as much of a stinker as you might imagine, *wink*)

Hi! I'm a graphic designer, and from three years ago one of my customer is Caseificio Reale (dairy products firm) of my town, Racconigi (a town near Turin and Cuneo in Italy) ... They produce fine-cheese. I find your blog by intenet and I would like that you try our products and let me know what you think in your blog-site... It's just possible? We're just sell in all Italy, part of Europe but not in USA yet... Can we send you some sample? Let me know... Alessandro

I just want to say that I work with Cheese on daily basis and just reading some of your entries is definitely a help to brush up on knowledge of all the cheeses. This has to be one of the best websites about cheese. Thanks so much :)

Kirk, we need to send Fleming a sympathy card. Could we have your new Chapel Hill address? from jennifer and elvey thomas in raleigh.

Kirk, great idea for a website and such a tasty and stinky subject. This is an awesome way to expand you knowledge and helps us, your readers learn. Do you cook? Perhaps after your year of sampling you can try and recommend some cooking recipes.

KIRK, this is a wonderful site. I love cheesseI am mexican and with your permission I put a link of your site in my blog.

Cheers!

Excuse any spelling mistake =)