Day 1658 of posting images of cheese until I run out of cheese types: Rheba
Day 1658 of posting images of cheese until I run out of cheese types: Rheba
by verysuspiciousduck
14 Comments
verysuspiciousduck
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Tieton Farm and Creamery’s take on the great Reblochon cheese, they use their sheep and goat milk. Cave aged and full of yumminess. Perfect for all types of parties and beverages. You will never get tired of eating this one! Rheba won 1st place, People’s Choice Award at 2017 and 2019 Washington Artisan Cheesemakers Festival.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
cw-f1
How many days you got left you reckon?
VlcVic
This should be flagged as NSFW god that cheese looks positively sinful
Nick21000_
I can’t even begin to imagine what this tastes like but I want some
SevenVeils0
I wish that, vaguely inspired by the usual tradition of using morning milk for the top and evening milk for the bottom in cheeses with the ash line, this one used the goat milk for one side and sheep milk for the other.
But I’m sure that this would create a logistical nightmare.
Thank you for being the only consistent thing in my life
KatieBeth24
Look at that GOOP 🥵
JackfruitLucky3774
Wonder how long this cheese will last.
EmeraldAlicorn
Reminds me of a older Cermont or a Bonne Bouche. A leathery rind, a gooey layer of geo that oozes out when you cut into it and a creamy spreadable center.
14 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Tieton Farm and Creamery’s take on the great Reblochon cheese, they use their sheep and goat milk. Cave aged and full of yumminess. Perfect for all types of parties and beverages. You will never get tired of eating this one! Rheba won 1st place, People’s Choice Award at 2017 and 2019 Washington Artisan Cheesemakers Festival.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
How many days you got left you reckon?
This should be flagged as NSFW god that cheese looks positively sinful
I can’t even begin to imagine what this tastes like but I want some
I wish that, vaguely inspired by the usual tradition of using morning milk for the top and evening milk for the bottom in cheeses with the ash line, this one used the goat milk for one side and sheep milk for the other.
But I’m sure that this would create a logistical nightmare.
A single cheese who works two jobs.
if it wasn’t cut, it would be Rheba McEntire
https://preview.redd.it/u4j9c5gerkne1.png?width=350&format=png&auto=webp&s=8daa9602316834c5e2d5c6f361a79e44e1bc0640
This looks amazing!!!
https://preview.redd.it/1fpezxb45lne1.png?width=993&format=png&auto=webp&s=9c1f3aa81172df2779d504fe11c919052e4dbf6e
Thank you for being the only consistent thing in my life
Look at that GOOP 🥵
Wonder how long this cheese will last.
Reminds me of a older Cermont or a Bonne Bouche. A leathery rind, a gooey layer of geo that oozes out when you cut into it and a creamy spreadable center.