/ck/ - Food & Cooking

the original and the best

Fuck that presliced shit. Real men buy blocks of cheese and cut it themselves with a blunt knife.

Colby cheese is pretty good on a sandwich, melts really well too if you like a toasted sandwich.

>he fell for the cheese meme

Edam, fontina, and blarney castle all make good substitutes for American. I like American but feel horrible eating it so I try to find the closest thing that's actually cheese, and have discovered some interesting stuff. I think I would really like Leicester.

>>6866097
I'm going to do you all a terrific favour. This here is the best cheese in the world.

Cheese is not a part of my diet. abstaining from cheese is a simple way towards controlling one's weight.

Best cheese coming through, you faggots can't even compete

>>6867331
I put that shit on everything

Cheddar on burgers

Swiss on other hot sandwiches

Mozzarella on cold sandwiches

Brie for crackers or just pure bliss

>>6867331
>Posting Blue cheese
>Not posting an English variety

You trippin son

>>6867533
Cambozola is based, english is a shit

>>6867597
>French cheese
>Mixed with Italian cheese
>By Germans

Wut

Woo woo

>>6867604
>>6867533

Who cares, you can literally put it on anything and it tastes amazing. Unlike normal Blues which completely overpower just about anything you put it on.

>>6866097

>>6867618
>Feeling the need to put cheese on everything
>Wanting that cheese to not have any flavour

Lost cause

>>6867604
Anon, if you haven't noticed that's how humans have survived so long and became as successful as we are today. A little English, a little Latin, a little German, and you have America.

>>6867636
It has flavor (no 'u' you fucking British faggot) just not an overwhelming amount. I understand British food is usually tasteless slop so you don't care about covering it up with the pungent armpit aroma of British blue cheese.

>>6867721
>He can't even balance a strong flavour in a dish

Enjoy your weak cheese on everything.

>>6867321
Enjoy having a skeleton made of chalk.

I'm trying to expand my cheese horizons. What are some good melting cheeses for fondu? Also good cheeses to pair with cured meats?

>>6868077
fondu is swiss. there are different types of swiss cheeses; most of them work with fondue. also you need a good, crisp white whine, tomato sauce, and garlic + oregano.

I dont know how the swiss season their sauce, but that's how i like mine.

>>6868077
>What are some good melting cheeses for fondu?
Emmental and Gruyere. They're soft and melt well.

Get some of this shit OP

Just made a shitty sandwich out of some naan, costco rotisserie chicken and this cheese.

>>6866097
Are there actually any cheeses that look like OP's pic? Even though it's the stereotypical image of cheese, I've never seen a cheese with holes that is yellow.

>>6867613
Eating this right now. I need a good recipe for this stuff that isn't mac and cheese.

I have a cheese question, and I don't eat a lot of it so this might be stupid.

I used to eat McDonald's breakfast burritos but I've been switching to healthier food because I have an angry digestive track.
In these burritos there was a molten cheese that didn't feel the same as, say, pizza cheese. No burning cheese or anything, I imagine it was microwaved.

What "healthy" cheese will be molten and glue all my ingredients together in a goopy way? (And taste somewhat like kraft american singles)
Cheddar? Sharp? Mild?

>>6868077
Raclette

>>6867533
Gorgonzola's where it's at

>>6866097
One of the best hard cheeses you'll ever have.

>>6868209
Port Salut or a farmers cheese. Its mild and melt-y

I work for one of the biggest midwestern specialty cheese shops. We focus mostly on hard-to-find, small batch cheeses, and we steer away from "flavored" cheeses for the most part. We try our best to just let the different flavors of cultured milk stand out on their own terms.

Cheese is really versatile and the range of flavor profiles is incredible once you've tasted 100...200 different kinds of cheeses.

If you're lucky, you will have a cut-to-order cheese shop near you that you can visit with experienced cheesemongers who will let you sample whatever you like and help you find what you are looking for. I work in our corporate headquarters, but have worked a handful of times in our retail stores selling cheese to customers. Normally they have no clue what exactly they're looking for, just want something nice that they can bring to a party or whatever. And usually whatever I suggest to them and let them sample, they like. Every now and then there's a more discerning customer who is looking for something very specific.

>>6866097
>not using pepperjack automatically for burgers
Smh fam

>>6866097
as a vegan mexican, this is what i eat

anyone try this yet?

I'm about to use it on a pizza

>>6868077
for fondu or general melting, it's raclette and taleggio

>>6868283

>>6868110
>kirkland manchego

JUST

>>6867314

Had some of that from snowdon when I last went. The black wax one was nicer though

>>6868153
red rock and mimolette come to mind for firm cheeses with a really orange color like that

and the stereotypical cheese with holes in it is white, not yellow. it's normally a swiss (young alpine cheese) that has that characteristic. and tbh honest most of the better swiss cheeses don't have holes in them,. it's typically the sign of a cheaper cheese.

>>6868283

if you're missing the taste of cheese and shit why are you a fucking vegan

ANYONE TRY THIS YET?
>>6867634
also sign up for Cabots newsletter and coupons we love this chee !

>>6868209
you sound like a fucking moron with awful taste buds.

like you actually want to recreate something you used to have at mcdonalds? they probably just used "cheese product" nacho "cheese"

now fuck off you idiot

>>6868312
I got this REALLY cheap (25 cents almost free!) from a place we go for discount item...

>>6868312
>if you're missing the taste of cheese and shit why are you a fucking vegan
I love telling vegetarians they can't eat most cheese because most of it's made of animal rennet.

>>6868332
>>6868331
>>6868318
>>6868314
>>6868312
>>6868293
>>6868283

>>6868294
You bet your sweet ass that's Kirkland brand manchego, the brand America trusts.

>>6868209
Velveeta

>>6867731
Enjoy having everything you eat smell like armpits.

>>6868209
I guarantee it won't be Cheddar, anon.

my gf said to never trust sliced cheese
you dont know who sliced it

What do you all think of Laughing Cow? I refused to try this shit for the longest time for the same reason I don't eat Kraft singles. But what do you know, it's pretty damn good!

>>6868153
You've never seen Swiss cheese? Huh.

Maasdam, emmental, jarlsberg, leerdammer, edam sometimes. They're all pretty good.

>>6870155
Is your girlfriend Alex 'SUICIDE PILLS' Jones?

>>6871121
I think it's a industrially-produced trash

kraft single tier cheese

>>6866097
my all time favorite. young goat cheese, still curd at the core. goes well on a grilled cheese aswell, or as fingerfood with some grapes and warm bread.

>>6868306
>>6871148

You guys misunderstood. I meant a cheese with large holes AND a yellow color at the same time.

Every cheese I've seen with holes is white.

>>6871772
Oh, that's not a distinction I was really focused on. Well, the yellow colour is mostly dependent on the diet of the cows the milk came from (unless the cheese is dyed). So you'll get some of those holed cheeses looking white, and some of them looking yellow.

Generally it's a paler yellow than cartoon cheese, but I'm absolutely certain there are holey cheeses that it would be reasonable to call yellow rather than white.

No competition

>>6871807
Please, gruyere is very good but it's like "top tier". It's not "there can be only one god tier".

>>6871810
fair enough but I find it works on both burgers and sandwiches really well, even though the true purpose might be desert cheese. Sure it's a bit expensive and might be a bit of a waste on a burger, but if you can, go for it tbh.

>>6867526
Provolone on cold sandwiches is good too

>>6871817
only thing gruyere is for is potato gratin.

>>6871823
lol no

>>6871826
well i guess we'll just have to agree to disagree.

>>6871817
I know it's a meme cheese, but I'd put this on the same level as a good gruyere. It's like the ur-cheddar.

>>6868331
If your were vegan you aren't anymore. Second ingredient, might as well eat the real thing and enjoy it.