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I am looking for a good cheese journal app for Android (and iOS if you know of one). I want to be able to track which cheeses I have tried and jot down tasting notes. Additional features would include: timestamps of when the cheese was consumed/purchased, where the cheese was purchased, the price it was purchased for (both price per pound and total) , the amount of cheese purchased (weight), and details about the cheese including facts and history. Oh and all wrapped up in a beautiful UI with a great UX.

Thanks!

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10 comments
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For the past couple of days I’ve been eating the rind of my smoked Gouda wheel- literally the BEST cheese I have ever had. It’s come to my attention that not all rinds are edible. Is it safe for me to eat?

Even if it’s not I’ll probably still keep eating because it so damn good but I just wanted to know!

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Customer bought a cup of ground Parmesan dulce from a farmers market, and wants to see if I can get a wheel. I’ve never heard of it, and so far all of my suppliers have never heard of it

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Hi guys,

so recently we brought two chunks of Parmigiano Reggiano cheese from Italy. The chunks are about a kilo each, shrinkwrapped, and they got frozen for transportation's sake. Now they are in the freezer, but I wonder how would it be the best and most food save to portion and use them.

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3 comments
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Bought some Bulgarian sheep’s milk feta as a treat. Turns out it tastes like eating a sheep (wool, lanolin, hooves, dirt and all)-very grassy and that weird...odor...

I’m sure it’s a refined taste but I can’t get over it.

Is there something I can do to reduce it or am I stuck holding my nose & eating a half kilo of the finest steppeland grass-fed sheep’s milk Bulgaria has to offer?

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Last night I had Davidstow 3 year aged cheddar on hops crackers with cloudberry jam. It was amazing! Today I had cloudberry jam on top of Camembert.

Has anyone else tried this wonderful condiment? It’s very unique.

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Seems mostly these days I can't go to the store without seeing parmesan being so much cheaper than parmigiano-reggiano cheeses. Most of the p-reggiano cheeses I have are very complex in taste and you can see the crystals easy, where as when I look at blocks of Parmesan the same colour and crystals are not achieved with american Parmesan.

My question: is there a decently aged brand of Parmesan maybe in the 24 month range or 12 months but really shows it's quality in comparison to the real deal from italy?

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3 comments
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