Cambozola, a blue cheese for people who ‘don’t like blue cheese’. As someone who loves blue cheese, Cambozola is really good. It’s mild, creamy, fantastic mouthfeel. It’s like how Thai Massaman curry works for people who think Thai curries are too strong. I’ve never met anyone who doesn’t like it.
Beaufort, the king of French cheese. Same family of alpine cheeses as Gruyère, fantastic. A firm cheese that is nutty and buttery.
Crottin de Chavignol, a goat cheese that ranges from mild when fresh through to aged, when it smells like a gym sock left under a chicken coop in August. Just sublime in all its variations.
Roaring Forties Blue, from a small island in Australia. Get it while you can, they were bought by a multinational (gfy Saputo) , tried to sell it, and are now shutting it down. All the cheeses from King Island Dairy are good, the blue is really a standout though.
Paski Sir, Pag Cheese. Firm sheep’s milk cheese from a wind blasted island in Croatia. The sheep forage on grasses and herbs like sage, oregano, and thyme, amongst many others. A firm cheese that is great out of hand, or in cooked dishes. In Autumn during truffle season it’s the cheese you grate over your fresh pasta with truffle cream.
Many email providers have a ‘do not load images’ setting. The two I use, Tuta Mail, and Proton Mail, both have it and I keep it on. When your mom sends you a photo of her new kitten you can just ‘Tap to show images’ or something similar. Images will not be loaded automatically, you need to do it case by case.
For QR codes in the wild, don’t scan them, if you do use something like Binary Eye which let’s you see the path before they are executed. At least you will know the domain isn’t cryptoscam.com