Hello. Tell me about this cheese.

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I´d recommend checking Ebay completed listings ( in the dairy section ) for sold examples of a similar nature to get a better indication of value range. Don´t forget to double check the `best before date` on your example, it can affect potential sales value by up to 100%

On a side note I once bought, for a fantastic price, a mislabeled Chedder ( still in date 😉 ) that was actually a Calvados Camembert! Flipped it a short time later for some extremely good old Parmesan. A deal to die for, happy days! 😀
 
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My question to the OP: Who cut that cheese?
 
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I'm sure some of the experts will be along shortly. It does look authentic. Please set an avatar asap as our cheese experts don't take questions seriously from those without an avatar. Note: You may not sell any cheese on this forum until you have 200 cheesy posts! ::rimshot::
 
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To the OP - I prefer "barn find" cheese to these "dealer prepped" cheeses. If it was the local la Fromagerie that was offering this, I would make sure they haven't messed with it, and that it's not overpriced for what it is...
 
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The cheese of choice for making Texas style nachos 👍 ( Note this thread is to post your cheese with nude women, this is not a discussion of pro or con nude women, cheese or whether Velveetia truly is a cheese. Continued attempts to debate the subject will force me to delete you post.)
 
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The cheese of choice for making Texas style nachos 👍 ( Note this thread is to post your cheese with nude women, this is not a discussion of pro or con nude women, cheese or whether Velveetia truly is a cheese. Continued attempts to debate the subject will force me to delete you post.)

Hang on, does the lady come with the cheese?

Will she cut the cheese for you?

Is that hygienic?

So many questions.
 
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This is a timely post. I was just getting ready to post my new project in the International Cheese Forum.

I thought I would use my time wisely living in Italy. I've begun working on a collection of cheese casings signed by the cheese maker along with the time and date the cheese was produced.


I hope you have a suitable case for displaying your fine selection of cheese casings... Something to keep the mice at bay, that still allows the cheese scent to give full impact. 😉
 
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To the OP - I prefer "barn find" cheese to these "dealer prepped" cheeses. If it was the local la Fromagerie that was offering this, I would make sure they haven't messed with it, and that it's not overpriced for what it is...

I have some concerns that this is not a Swiss cheese at all, but a cheddar with dealer cut holes... Amazing what some people will do to disguise the true nature of a cheese.
 
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My Uncle left me a cheese that looks like the OP's. I need to know everything about it as well.....

🤪
 
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I have some concerns that this is not a Swiss cheese at all, but a cheddar with dealer cut holes... Amazing what some people will do to disguise the true nature of a cheese.
If you're talking Swissy cheese , you better call @ulackfocus . He loves Swissy's
 
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The cheese of choice for making Texas style nachos 👍 ( Note this thread is to post your cheese with nude women, this is not a discussion of pro or con nude women, cheese or whether Velveetia truly is a cheese. Continued attempts to debate the subject will force me to delete you post.)

Turns out Mel Ramos had a thing for women and cheese...

 
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My Uncle left me a cheese that looks like the OP's. I need to know everything about it as well.....

🤪
Hold on, you're a mouse, you already know all there is to know about cheese. Sounds like you are just trying shill your Uncles cheese.😒
 
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You can only get that cheese at your local church. Looks very holy.
 
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Hold on, you're a mouse, you already know all this is to know about cheese. Sounds like you are just trying shill your Uncles cheese.😒

No no, you misunderstand. All I want to know is how much it is worth. I have absolutely no intention of setting myself up as a cheese dealer and shamelessly leeching off your cheese knowledge.

Also, I'm confused by some advice I've read. If I keep it, should I leave the rind as it is. I've already decided to call the areas of mould patina 😉
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