To keep this space as smooth as a triple-cream, please follow these rules:
Focus on the Fromage: All posts should be related to cheese, cheesemaking, pairings, or industry news.
Credit the Maker: When sharing a beautiful find or a professional photo, please mention the creamery or the photographer. Let's support the artisans!
Keep it Savory: Be respectful in the comments. We all have different palates—if a blue cheese isn't for you, there's no need to be sour about it.
No Low-Effort Spam: We love a good snack, but try to provide context. Tell us where you found the cheese or why you liked it!
Label Your Pairings: If you're sharing a board with wine or charcuterie, we’d love to
know what else is on there.
By participating, you agree to keep this community helpful and welcoming. If a post is "spoiled" or breaks the rules, please report it to the moderators.
@CrappyGardener
