/ck/ - Food & Cooking

What’s the best cheese for making macaroni? Hard mode: don’t say cheddar.

cheese is something i always like to have on hand.

you know, just in queso.

>>11052193
kraft singles

>>11052193
Do you mean Mac and cheese? 50/50 mix of gouda and gruyere.

>>11052193
velveeta

>>11052193
blue cheese

>>11052193
Pecorino Romano

>>11052224
get outta here with that shit, that's not cheese

>>11052224
>>11052232
nasty goop

>>11052150
I had camembert dip with thyme and black pepper the other night. It was fantastic and blew everything else out of the water.

>>11052666
Nice. I'm glad to see I'll eat well in hell

>>11052193
Google "älplermagronen" a really old recipe, it's the swiss version of mac n cheese and 100 times more delicious. (it uses gruyere) you're welcome friend.

American cheese is the best cheese in existence. Yuropoors can't even defend this, it's the most popular variety for a reason. You can't find a burger with your faggy jizz cheeses in them.

>>11052150
A cheese thread cool! I make artisan cheese for a living. Ask questions I'll give answers if they're asked in good faith.

>>11052666
I can't eat something that sounds like "came in bert"

My cheeses taste like jizz btw, I only sell them to make money off dumb yuropoors hipsters. At home I eat exclusively American cheese

>>11052228
right

>>11052710
It's pronounced CAM EM BEAR

>>11052707
is it something one can do at home?

>>11052724
No
Requires temperature control

Just picked up some of the stuff

>>11052736
What if I have a stone cellar? It stays pretty consistent at 50-60 degrees underground. Are there any cheeses that would be viable in something like that?

>>11052724
Yes you can, provided you do have some temp control. But achieving that at home isn't all that difficult use a double pot boil method to slowly bring your milk up to desired temp for recipe and hold it there. A good thermometer helps. You'll only need a thimble full of culture at most and may not even need rennet depending on what you make. Fresh cheeses are where most people start because aging would require a devoted mini fridge or other sufficiently cool space and you'll have to wait a while.

>>11052766
Don't reply to him he's a butt triggered LARPer. That would actually be perfect see here
>>11052769

Suppose I could go make a unique trip but I didn't think someone would troll a cheese thread for le ebin lulz

>>11052707
Opinions on the inclusion of fenugreek in creamy cheeses? My favorite cheese I ever ate is a gouda style goat cheese with fenugreek

>>11052790
I'm generally open minded about flavoring cheeses. Can't say that I've experimented with fenugreek a ton personally but if you like it in Gouda it stands that you will like it in fresh cheeses as well.

I love cheese but for some reason I wasn't aware how bad it was for you until around my mid 20's. Before that I basically saw it as a much better alternative to milk (which I can't stand the taste of) and ate that stuff all the time.

I never got fat from it but being a bit older I miss that I can't gorge on cheese like I used to.

when cheese has those crunchy crystals in its

>>11053056
Tyrosine.

>>11053056
>>11053101
Yes. And/or calcium lactate crystals. Depends on the cheese and type of culture used.

>>11053056
that's cheez-its. it's called salt

>>11052696
I’ll give this a shot in October if I remember. Has a sort of poutine vibe to it.

Is there vegan cheese made from actual bacteria cultures instead of just plant stuff pressed into a loaf?

>>11053236
It would be extremely painful

>>11052193
Anything that melts, really. I typically put some pepper jack and gorgonzola in there.

>>11052715
Lol. There is no market for "American" produced """""cheese""""" in Europe.

Is this the cheese thread?

>>11054660
On an American dominated website. Clearly not.

>>11052790
Fenugreek makes girls lactate

>>11052193
gruyere and monterey jack

I put a dash of semen in every round of cheese, I find it gives my CHEESE a more personal touch