Cheese is one of my favorite foods, it can be bland, buttery, rich, creamy, pungent, sharp, salty or lightly delicate.  I particularly love how texturally diverse cheese can be.   Ranging from soft and runny that it needs to be eaten with a spoon or hard enough to chip off in flakes, any one of a dozen points of softness and firmness lay between these two extremes.

Yesterday, we had a cheese publisher sign up for Lijit,  it got me thinking about today’s post and how much I enjoy cheese.   After doing some digging, I found some neat cheese focused sites that I would like to share:

1. 365 Cheeses- a year long cheese course

2. CurdNerds- I love this title

3. Cheese Underground- A Wisconsin native raised on her family’s farm, Jeanne sure knows a lot about cheese

4. The Cheese Post- Lijit publisher and cheese blogger