Tyromancy (Cheese Divination): Historically, cheese has been used for fortune-telling. Seeing a “wedge” specifically can symbolize a “slice” of the divine or a segmented piece of a larger truth that is being revealed to you one bit at a time.
Anyone care to discuss this topic?
Also I am thoroughly disappointed there is no tag for “cheese”. .
I have never heard of cheese divination.
Tags are made by forum members - there’s no tag because nobody made one in 14 years. I think that’s a bit of a clue… nobody really does this as a ceremonial mage - and we tend to have more ceremonial mages than kitchen witches here. 
It’s so niche there are no books on it where there are many books on say, tea leaf reading or palmistry or head reading. It’s mentioned a handful of times in centuries… that’s why. The only info I found on it didn’t even explain how to do it.
Today, with most cheese being processed it’s harder to find handmade cheese wheels that you cut yourself and it’s very uniform without the air gaps that make patterns anyway. Most people do not make thier own cheese anymore, it’s become a hobbyists craft - hobbyists who are not usually mages, so out of millions of people doing magick you have a handful doing cheese divination
My expectation is that you basically use the patterns like you would in tea leaves to leverage pareidolia to spark intuitive thoughts. At that rate you could also use cake, bread, or anything else that you can cut that creates random patterns.
@Mulberry very informative as usual thank you for the comprehensive explanation.
…and I now have a new rabbit hole waiting for me.
I shouldn’t be surprised that cheese divination is a thing, since cheese is divine ^^. I can totally see how the pattern of the mold or the holes, the smell and texture can have a role in this. Apparantly the choice someone makes with a cheese board can also tell you things, although that sounds a little more like a personality test thingy.
I’m not opposed to the more processed cheeses you get in supermarkets (except the likes of american “cheddar” etc. In my far from humble opinion they should NOT be allowed to be called cheese, but at most a product containing faint traces of cheese). There is only so much you can process in cheese, it’s still a fermenting process. Especially in red crusted or the blue cheeses there is usually still a slight difference in patterns, texture and smell.
I’m glad someone understands my new infatuation!
Also on that note; I generally never eat American cheese if I have a choice. I won’t remove it if it’s already on something if I’m hungry enough and/or it was free, but let’s put it this way I’ve never bought American cheese in my life as far as I can remember and at one point had probably a dozen different types of cheese in my fridge at my last home and not a single slice of the yellow “plasticy stuff”. .
