/ck/ - Food & Cooking

>>11832650
I would be very happy to get a cheese plate with those three cheeses.

>>11832650

I am addicted to smoked gouda, smoked cheddar, brie and basically any other funky french cheese.

>>11832650
edam c

Epoisses, camambert, Roquefort, gruyere

I bought some Manchego for the first time last week. I'm still eating off of it. How did I go so long without knowing about this wonderful cheese? It's light, bright, and cheerful. I really enjoy it.

>>11832650
Mimolette is the ultimate pleb filter
>cheese mites?
>y-you mean there were bugs on it?
>you'll never get me to try that!

Question for americans. What are your options when it comes to cheese in your state? I live in a "world class" city that isn't in the states so I can basically jaunt out to the market and buy any cheese I fancy trying. I always overhear American tourists talking in awe about how they've only ever heard about cheddar, mozzarella and gouda.

It may be such a commoner option but goddamn do I love a good sharp cheddar.

>>11832690
I've been working in cheese for a while now and 12 year old cheddar is one of the most delicious things I've ever eaten. Don't worry.

>>11832650
Whoops forgot Mont D'or

>>11832688
Any cheese that isnt a cheddar or mozzarella is an American filter. Mimolette got banned from the US cause the FDA sperged out about the mites. Hell I'm pretty sure they can't even sell unpasteurized cheese there.

>>11832770
>pretty sure they can't even sell unpasteurized cheese there
They can, but it has to be aged 60 days, so no Mont D'or or Epoisses...

For me, it's pepper jack

>>11832805
Sad!

the cheese they sell with corn in Peru is so goddamn good. light, flavorful, squeaky-fresh

>>11833271
Sounds gud. Is it a fresh cheese?

I like extra sharp cheddar cheese! pls no bully

I also like cream cheese.

>>11832689
Depends on where you go, major metropolitan areas will have the same sort of variety you do but rural areas also have more access to homemade cheeses

For example, I live in Charlotte NC and there are plenty of specialty shops where I can usually buy cheese as I please (including this one I tried recently called Carolina Moon which I fell in love with) but I couldn't get fresh cheese curds the way someone in Wisconsin could.

>>11832650
Gonna sound like a huge pleb, but I love feta a lot. Toss it on salad, bake it with spinach, eat straight off of a cracker, put it on pizza- it's great on almost anything.

I am also very fond of smoked gouda, especially if it's had some age to it.

>>11832650
roquefort is my fave chees. 2nd is probably either goat cheese or brie

>>11833329
Don't you have farmers markets there? They usually sell cheese curds.

>>11832650
>For me it's Roquefort Papillon
My man right here

I am happy with just nice piece of Trentingrana DOP. Good with some homemade ciabatta, balsamic vinegar and olive oil. Maybe glass of sparkling white wine.

>>11832690
>>11833300
A proper, well aged, Cheddar is perfectly acceptable. Pic. very highly related.

>>11833571
As is a good quality Feta.

Recently tried Bergenost and really liked it.

Is manchego a good cheese?

>>11833970
They used to but every time I've gone their stall is missing. I could go out to the farm itself but it was nice being able to get it closer to home, which isn't happening anymore.

>>11832650
My favorites are Stilton, Cambozola Black Label, Cato Corner Hooligan, and Zimbro.

>>11834021
Es pretty gud. Contrary to most other cheeses which get better with age, my favorite Machego is only aged 6 months. Perfect balance of flavour and freshness.

>Eating a literal block or rotten, putrid milk infested with bacteria and maggots
Lmaoing at all of you.

>>11832650
Any goat's cheese. I fucking love it

>>11832650
One of my faves

>>11836455
Another creamy delight

Beaufort is my all-time favourite. Pecorino al tartufo and rondin de brebis are close behind.

I bought some Limburger today. I thought the smelly feet thing was a joke. I can still taste the inside of my boots, what the fuck?

>>11832650
Any good intro cheeses? I am burger so no unpasteurized stuff unfortunately.

>>11836627
Patrician taste. Are you French? Rondin de chevre is pretty based too. Also if you ever get the chance to, try Moliterno Al Tartufo. That pecorino will change your life, mang

>>11837059
Manchego is a good intro cheese that I'm pretty sure is available in the states (might have to go to a Fred Meyer though or something). Sartori makes a few good Bellavitano cheeses (basically aged cheddar washed and covered in either espresso, merlot, balsamic or raspberry ale) and I'm pretty sure you can get those from Costco. If you can find a nice 2+ year old Parmigiano Reggiano, it's really nice to just shave some off and lay it on the tongue.

>>11837059
I started with manchego paired with jamón.