/ck/ - Food & Cooking

>>11371940
aged cheddar or havarti

>>11371940
Smoked gouda or a good stilton, if you like blue cheeses

for me, it's baby swiss.

Can't go wrong with pepperjack

>>11371952
Based and swisspilled

>>11371947
This, but I've never tried stilton.

A European soft cheese like Taleggio, Tome, Chaume, St. Nectaire, Meadow Creek Grayson, etc.
If going with a blue cheese, I like Bleu d'Auvergne.
You’re having nice freshly baked bread with the cheese and Salami right? Or at least freshly toasted bread.

>>11371940

>>11371944
>aged cheddar

>>11371944
>>11372376
Good posts, the rest of you are absolutely embarrassing yourselves. I swear I regret every time I open these threads and if I tried to give good cheeses most of you people autistically ree about how good your commodity block smoked gouda is. Its not. Its awful and the people who work behind the cheese counter make fun of you for buying it.

Can't go wrong with an aged cheddar. I personally love Gruyere.

Try edam, it tastes like a cross between cheddar and mozzarella.

Is no one here gonna point out that OP is a retard for saying provolone is bland and tasteless? Stop buying cheap cheese, dipshit. Provolone is delicious.

Applewood smoked.

Mmmmm...

Maasdam

>>11373839
>Provolone is delicious
pleb

>>11373547
You're the only one being autistic, sir.

Spicy cheese

>>11371940
kinda depends on the beer but maasdamer is always amazing, no matter what

>>11372376
chaume is nice and all but st.albray is better

>Provolone is bland and tasteless
Buy the smoked provolone choice if given a choice. Think about getting some flavor from the cracker and some kind of fruity spicy or savory spread or jam, mostarda, pickled veggies, too.

With beer, I like to make my own spread or cheese ball. It's really easy.
For a ball, Soften a brick of cream cheese, grate something flavorful like aged cheddar or soften some gorgonzola, fold in something nutty or sweet like some sliced dates, dried apricot, toasted walnuts, dump out onto plastic wrap, pull up the wrap into a ball or press into a log. Roll in herbs like cilantro or basil, or fresh paprika. Think pimento cheese, gorgonzola walnut, goat and fig spread, or just serve some hot pepper jam with a good soft cheese. Beer pub cheese made with stout, or port wine cheddar you made yourself, or blend up some austrian style cheese spread like liptauer.
Make your cheese more flavorful by baking it. Try some thick slices of goat cheese simmered in a little baking dish with marinara or favorite tomato sauce til all is melty good, esp if peppery tomato sauce. Enjoy with crusty fresh french bread or garlic bread. Wrap some puff pastry around some brie, nuts and some fruity jam...so good with a sour ale or lambic, as well as beer.

>>11371940
Lay buttery ritz or club on plate, add cheese, microwave. Fat intensifies

>>11371940
Try some manchego

Colby Jack

>>11373839
Provolone is 100% a mouthfeel thing. It’s got a very mild flavor.

>>11371940
Oak smoked cheddar.

may I treat you some marzolina?

>>11371940
I like an extra old Canadian white cheddar, and prefer St. Albert brand that I get here in East Ontario...make some damn fine curd too desu...

>>11371940
Smoked Gouda or Edam. Limit your beer to lagers though, ales would overpower the taste of the food and the bitter would stand out against the mellow cheese and wine curing of the salami.

>>11371940
With beer I would definitely want some Limburger cheese.

I think Muenster would go pretty well with salami.

>>11373547
>the people who work behind the cheese counter make fun of you

i just literally spit my monster energy zero ultra out laughing when i read this part of his comment

Kraft Singles

>>11373547
>Its awful and the people who work behind the cheese counter make fun of you for buying it.
Okay yeah, but at the end of the day, at least I don't work behind a cheese counter.

>>11371940

I like to make sandwiches with fried salami and swiss cheese.

By "fried" I just mean the salami is cooked for a few minutes in a hot frying pan, over medium heat. The salami will blister and get crispy, like pepperoni on top of a pizza. Melt a little swiss on the crisp slices and serve on bread.

This doesn't work with fake shitty salami from the packet. That stuff stays soft until it burns. I recommend Genoa Salami, cut by the deli.

>>11371940
unironically goat cheese

Unironically parmesan

>>11376479
does deli meat usually cost more or less than the packaged stuff?

gorgonzola, some bergamasco's salami, maybe some coppa or culatta
gnocco fritto and amarone are obligatory

>>11376974
also like the combos those crautniggers in tyrol makes (marende/brettljause)

>>11376974
bergamaschi need to be crucified

>>11371940
>parmesan
>old amsterdam
>goat cheese
>any blue cheese
>gryger
etc
>>11376984
fuck yeah, brettljause is amazing.

>>11371940
get smoked provolone, dumb dumb

I'm a big fan of extra sharp cheddar myself

With salami, comte or tomme.

>>11376923

Yes, the stuff they cut at the deli is more expensive. I'm sure brand quality and price vary too.

But I can tell you this is fucking garbage and not worth a crap, if you want to fry it crisp.

>>11377570
>water product
>made from chicken, beef and pork

>>11377570
Everyday I contemplate leaving America for good.

In relation to Homer, Ed, Krikan · Inspec and Nishimagi are in Kabbalah (qabbalah) and Abramelin (Abramelin)
Did you send me the existence of the ultimate glue? (23: 50 of 2018/10/24)
2018/10/15 at 19: 22, ▪ Is the Inbake like the son of Ed? Octopus? A fishery?
After 22:15 of 2018/10/24 it will seem to get the ultimate idiot to me if it takes about 8 hours! What? Is it around 6 in the morning on October 25?
It seems to be sent with cabala (qabbalah) and abramelin (Abramelin) using Otaru noodles? Also, Ebenki? Tosho?
CRIKAN INSPEC? Nishimagi? Empirical? Gero? Tosho lion? Toushou thee boss? Konchi I'm sorry. Korean?
Compassionate affection? Mirrors? Carring Kossai? Kimonomi? Masatoshi Hirata? Garps? It seems to be related.

Do you feel ashamed? It is the same as the cuckoo of the cuckoo that drives me, etc. Embarrassing (gun)
It is driven by Ed and Ebenki, Invincible, basketball, Nishimagi, Hirata Akitsuki (Kiichiomi)
It seems that it seems to make it so that it gets it. (21: 53 of 10/10/24)

>>11377615
>guardian angel theories
Lame.

>>11377570
>water product
I did not even know this existed. Is this a Joe Arpaio product? Why don't they just add a tiny amount more of pig scrotum and remove the "water" reference fro the label? Is this food for people that can't read?

>>11377718

Yes, I didn't know it existed either and unfortunately my dumbass didn't read. I was shopping late at night but the deli was already closed. I had a hankering for salami and since no one was behind the counter I just grabbed a pack of this without looking.

When I got home and opened it, I knew I had fucked up. It has a super soft texture and was more wet than oily. I think this stuff has more in common with dogfood than real salami.

It didn't crisp in the pan right. In the microwave, it shrunk into pepperoni size and turned black and burnt. That was the closest I could get to "crisp". Disgusting. Avoid this product at all costs.

>>11377570
If the krauts weren't afraid to compete with America that could capture 100% of the meat market

>>11371940
>beer with cheese board
But that's fucking wrong.

>>11377570
>smoked ham and water product

>>11371940
>grana padano
>parmigiano reggiano
>pecorino chili
>manchego
>danish fetta
>vintage cheddar

>>11379941
>he doesnt rate porco dell'acqua

>>11371940
Feta cheese.
.
This thread can now close.

>>11371940
Parmesan.
You're welcome.

>>11373547
>Its not. Its awful and the people who work behind the cheese counter make fun of you for buying it.
They can laugh, they're working behind a fucking cheese counter for minimal wage. If that's the kind of joy they need in their lives to not fucking kill themselves, I'd be more than happy to help.

>>11376172
>>11385252
You know it stings them when they immediately start stat padding on an anonymous Kathmandu cat herding forum.

>>11371944
fpbp
I experiment with other ones, but these two are my mainstays

Havarti with dark chocolate is also an amazing tasting combination

>>11371940
Feta.