/ck/ - Food & Cooking

USA btw.

>>10534405
Gouda by the wheel, omelettes and grilled cheese with it are just part of the cravings a few times a year. It makes great mac n cheese too.

Caramzola is a sometimes purchase. Usually some dried figs or dates on the side or fresh apples, some nuts, crusty bread, and a bottle of wine.

I probably buy aged cheddar as much as I buy feta or fresh mozzarella. I make a lot of salads with feta or fresh mozz. I make a batch of pimento cheese probably every other month.

>>10534424
mmm, dried figs and cheese sounds delicious. never tried that pairing. hows the flavor like for carmzola?

pimento cheese on white bread makes very simple delicious snack sandwiches btw. im hooked on those.

>>10534442
well cambozola is like the morph of camenbert and gongonzola. It's basically a blue cheese vein down the center of gooey brie mood kind of rinded cheese.

Really good dill rye is a great pairing for some pimento cheese. Favorite place in Miami that does a funky BLT (Whisk in S. Miami) uses pimento cheese for the mayo, and fried green tomatoes for the T. Fresh bread, very smoky thick cut bacon. All the south in one sandwich.

>>10534471
wow sounds amazing

Picking three is hard since different cheeses really do suit different dishes, but as far as taste and versatility...

honorable mention: tetilla (spain)
#3 muenster
#2 medium-mature cheddar
#1 fresh cheese curds, still warm from production. That's nostalgic for me since my mom used to go get them in the morning before school on Wednesdays because that's then they made them. The squeak was unparalleled.

I'm from Wisconsin if it wasn't obvious. These days I eat mostly gouda since I live in Germany.

>>10534582
So you like the more "sour" "bold" cheeses, typically? Interesting. Apparently we all have our own specific flavor preferences. I personally dont like strong cheese.

Fried cheese curds are so good. Better than chicken nuggets imo.

They are all too good I can't choose 3, but I frequently have stocked in my fridge Cambozola, Havarti (with hot pepper flakes or dill) and Parmesan. Recently I'm getting into smoked mozzarella and pimento cheese, think I will have to integrate those into permanent items in my cheese stock.

>>10534631
smoked cheese is always good.

>>10534612
Where'd you get that from? #3 and #1 are both extremely mild. Mature cheddar has some bite to it but it's still pretty light in flavor compared to many cheeses.

>>10534639
the muenster ive had has been sharp. according to wiki it goes from mild to sharp. i guess youve had the mild variation.

thread theme:

https://www.youtube.com/watch?v=B3KBuQHHKx0

>>10534638
The thing about smoked mozzarella is that it is smokey but also tastes so fresh. It is a wonderful contrast.

>>10534405
gouda
bleu
brie

>>10534405
American, paper jack, cheddar

>>10534659
never seen it offered. whered you find some?

>>10534645
I've never tasted a Munester that is appreciably sharp. I'm sure they might exist but I've never had it. I have, however, bought meunster many many times. I guess they must have always been mild.

For me, my favorite cheese is the one that Now melts!™

>>10534669
Acme grocery store, it can probably be found at Safeways too since they are affiliated.

>>10534612
Yeah, I guess you could say that. I don't particularly like overly pungent cheeses like those from the blue- family (or variants) unless used as an ingredient. It's interesting since I prefer sour/savory/bitter flavors in general to sweet ones. I do really like mozzarella and cheeses with herbs or peppers added. That being said, >>10534639 is probably correct. I picked mild cheeses since they work really well on their own or with most things and melt well, but I also really love grillable cheeses like halloumi and leipäjuusto since they have great texture. I love extra sharp cheddar too, but mostly on its own or on sandwiches with simple ingredients. Tetilla is pretty nutty but also creamy, and pairs amazingly with jamón ibérico, so there's that.

sharp cheddar
mozzarella
parmesan

these are the only three i need in life

>>10534405

Cranberry Wenslydale
Smoked Gouda
Mozzarella

(USA)

>>10534688

That isn't cheese, look at the packaging.

>pick 3
Fourme d'Ambert, Brie de Melun, Tomme de Savoie
I live in Singapore

>>10534405
Cheddar, Swiss, Parmesan

I'm a cheese pleb

>>10535753
never seen wensleydale. whats it like?

Blue cheese
Brie (expensive only)
Espresso bellavitano

Toronto

>>10534442
I eat fig jam with cheese all the time, it's great. Makes for a good grilled cheese too.

>>10535770
how much per pound for those?

>>10535839

It's kind of similar to a mild cheddar, but a richer creamier taste to it, but doesn't taste sharp.
It goes great with pears or figs but I like it best when cranberries mixed in with the cheese before pressing it into a wheel, goes great on a nice buttery cracker.

>>10535848
dude, you could make a killing selling those grilled cheeses to the bar crowd where i live. soubds heavenly.

>>10535852
sounds delicious!

>>10534424

American cheese
String cheese
Pasteurized process cheese product™

The good ol' US and A

>>10535863

Pick some up sometime.
The price of it in stores doesn't make sense to me, because I make cheese and I know it's a lot easier to make than Cheddar, uses the exact same ingredients (a lot of different cheeses are made with the exact same ingredients).
It's easier and faster to make, and it doesn't need to age as long as cheddar, so it makes no sense that it's 3x the price of cheddar, but that's supply and demand I guess.
Pick some up sometime, you'll thank me for it.

>>10535874
i will check it out next time i go to whole paycheck i mean whole foods.

cheers on making your own fromage

Any Toma
Asiago
Burrata
t.Pasta faggot

>>10535893
here you go, fampai
making cheese is pretty easy

https://www.youtube.com/watch?v=ubmMbZb8Vrk

>>10534405
>Swiss
>Mozzarella
>Cheddar
>USA

USA

muenster
juustoleipa
some sort of creamy cheddar like ballyshannon or something

Raclette
Comté
goat cheese

Arizona

Mozzarella with tomato, pesto and basil

>>10534405
UK
Vintage Cheddar, the GOAT cheese.
Blacksticks Blue (blue in general, but this is my favourite).
Oscypek (Polish smoked cheese) pic related.

Velveeta
Whiz
Pepper Jack
Texas

>>10534405
>brie
>sharp cheddar
>pepper jack

>>10536780

>>10534408
Wow, sounds amazing.

>>10534405
Black label Cambozola (blue label for fags)
BellaVitano (Merlot, Espresso, and Cognac have been really great)
Hard to pick a last one to round out the 3. I like aged gouda, burrata, smoked blue cheese, smoked mozz, dill havarti, and I've had this great irish whiskey aged white cheddar recently as well.

>>10535851
Starting from about 25 burgerbucks, I think. I haven't actually seen brie de melun in singapore

Gorgonzola
Raclette
Camenbert

>>10534666

Based Kroger deli poster

>>10537143
>burrata
i've only ever had this made fresh. there's a great italian restaurant in my town where they have an open kitchen and you can see the chef making it to order.

Bleu and brie for eating plain, pepper jack for sandwiches

>>10534666
>>10536781
>>10536984
>pepper jack
>when your cheese is so bland you have to add chillis to it to make it interesting
melts nice tho

live in italy and not much from the outside is avaible, some swiss cheeses, less french ones and even lesser dutch ones so my experience is strongly limited to the national production, my favorite are:
toma piemontese
gorgonzola piccante
cacioricotta (goat)
i also very like gouda, edam (perfect in every sandwich), caciocavallo, asiago (pennanera is the best), pecorino sardo and fontina

Stilton
Camembert
Blacksticks Blue

>UK

A cumin weiss is nice too though

>>10534405
aged cheddar
smoked gouda
camembert

wisconsin

>>10534405
>Jarlsberg

I once made the mistake of buying that cheese and it's literally thee most awful tasting cheese I have ever tasted.

>>10539015
>Blacksticks Blue
patrician taste

Fuck you i'm picking 4
Brie
Gruyere
Stilton
Fresh mozzarella

Louisiana

>>10539324
I feel like you're the same anon, and the only other one here, who understands how good blacksticks blue is.

>>10539572
i think you might be right.

>>10539572
>>10539324

>two people sharing the same strong opinion
alright that's all the convincing i need to look for it

>>10539618
do it lad

Cheese monger here. You are all plebs

Here are some recommendations for you all, some of my favorites

>Delice de Bourgonge
>Epoisses
>Mimmolette aged 12-18 months
>Fontina Val D'Aosta
>5 year+ Aged Gouda
>Jasper Hill Cheeses, Oma, Moses Sleeper, Winnemere
>Moliterno al Tartufo
>Wrageback
>Hudson Valley Truffle Goat
>St. Agur
>Champignon Grand Noir
>Rouge River Blue
>Valdeon
>Petit Basque
>If you haven't had buffalo milk mozzarella or burrata try that too

That is just off the top of my head. Look for these and try them, you will thank me.

>>10539699
i would love to be able to try all the cheeses in while foods. just expensive.

>>10534405
Smoked Gouda's my shit. I can eat it by itself