/cheese/ - general

[Anonymous No.10578210]

General discussion of cheeses and related dishes. Just bought pic related and I'm trying to figure out what to do with it besides eat it on bread.

[Anonymous No.10578211]

So /ck/ whats your favorite cheese? How do you like it prepared. For me, its a toss up between Gouda and Gorgonzola.

[Anonymous No.10578214]

>>10578211
>a toss up between Gouda and Gorgonzola

Come back when you've expanded your horizons a little.

[Anonymous No.10578217]

>>10578214
Where should I start?

[Anonymous No.10578219]

Im cutting and I basically haven't had cheese in a couple of weeks. I've heard low fat cheese is a good alternative, but is it necessary to get cheese? Can I get my dairy from milk and butter?

[Anonymous No.10578220]

anyone making their own cheese? my aunt does and it's fantastic, thinking about doing some myself

[Anonymous No.10578221]

Reblochon is obviously the best cheese there ever is.

[Anonymous No.10578223]

>>10578211
Kraft singles pair quite well with just about anything

[Anonymous No.10578224]

>>10578210
https://www.youtube.com/watch?v=Tkzz9dW9Yms

[Anonymous No.10578225]

>>10578223
>REEEEEEEE EEEEEEEEE

[Anonymous No.10578229]

>>10578221
>Reblochon
Similar to Brie yes? How do you prepare it normally?

[Anonymous No.10578231]

>>10578220
this guy has a great cheese making channel, kinda hard to find raw milk to do it with though but you can just add some stuff back according to his videos.

https://www.youtube.com/user/greeningofgavin/videos

[Anonymous No.10578233]

>>10578223
t. leaf

[Anonymous No.10578246]

>>10578224
That was incredibly irritating to watch

[Anonymous No.10578247]

>>10578246
some people don't like his inflections, but he makes good content

[Anonymous No.10578250]

>>10578231
looks great, thanks.

[Anonymous No.10578256]

>>10578217
At your local cheese shop. Just go in once a week and buy a little bit of 3 or 4 things and then tell them what you liked and ask for suggestions.

[Anonymous No.10578261]

>>10578250
if you can find the ones where he ends up ruining a cheese he gives you some pretty good tips on not letting that happen again, for instance he forgot to turn a cheese for a few weeks and the whole thing just turned into a leaky viscous mold farm.

[Anonymous No.10578267]

what should i do with ricotta?

[Anonymous No.10578270]

Cheese thread? Cheese thread.

[Anonymous No.10578339]

>>10578210
A good whip cracking Somerset cheddar can't be beat.
I also love blues of all kinds.

[Anonymous No.10578346]

>>10578339
LOOK AT THAT FUCKING HAIR ON IT

[Anonymous No.10578351]

>>10578219
I'm cutting too, and have cut cheese out of my diet. It's too high calorie and I find it's non essential in my meals. Cottage cheese is very high protein and low calorie, you might want to try that. Or if you're craving cheese, get a small sliver of whatever you fancy and eat without the cracker/bread.

[Anonymous No.10578362]

>>10578351
Nice bro, yeah I think i'll keep my intake of it super low. We're gonna make it anon!

[Anonymous No.10578374]

>>10578267
Make cheesecake

[Anonymous No.10578385]

>>10578362
I sure hope so, anon. But I'm getting some mad sugar cravings. Good luck

[Anonymous No.10578423]

>>10578267
mix it with any herbs, citrus and nuts with a stonger cheese such as parmesan and maybe some prosciutto, and make ravioli out of it.

[Anonymous No.10578501]

Swiss.

[Anonymous No.10578536]

>>10578501
swiss is tasty, but a too mild to have with crackers imo

[Anonymous No.10579071]

>>10578211
Munster. It's the cheese that Brie wishes it could be. It will thoroughly stink up your fridge though.

[Anonymous No.10579096]

>>10578214

there is utterly zero virtue to expanding your horizons or eating different foods.

there is no merit whatsoever to it.

[Anonymous No.10579148]

>>10578210
I like it fried.

[Anonymous No.10579157]

had some Gorgonzola DOP

>amerilards will never know this

[Anonymous No.10579159]

>>10578210
Asiago cheese is god tier

[Anonymous No.10579162]

>>10579148
Swiss cheese is pretty good fried in bread crumb batter with lingoberry jam.

[Anonymous No.10579399]

Is Gruyere supposed to smell fucking terrible? I just opened up a fresh package of it and it smells putrid.

[Anonymous No.10579509]

>>10579399
No.

[Anonymous No.10579585]

I don't eat dairy. It's terrible for staying fit. Dairy gives you gyno.

[Anonymous No.10579596]

>>10579399
>Gruyere
It to me has always seemed like Swiss cheese on steroids, strong and nutty but I wouldn't say I have ever had it stink.

[Anonymous No.10579628]

>>10579596
>Swiss cheese on steroids
Definitely seems to be the case. It tastes fine, but the smell is just unbearably strong to me.

[Anonymous No.10579781]

>>10579628
wew maybe go choke on a bigmac then u fat lard

[Anonymous No.10579789]

>>10578214
how do you know he hasn't tried all the cheeses in the world and genuinely decided that those two are his favorites?

[Anonymous No.10580658]

>>10578210
Anyone know any good sites to buy cheese? The stores in my area have fuck all for options.

[Anonymous No.10580678]

>>10579781
no u

[Anonymous No.10580694]

Roquefort master race reporting in

[Anonymous No.10581589]

>...Sorry to disturb you guys
>it's me Fontina
>it's Fondue time, motherfuckers

Seriously, best cheese for cooking and god tier on bread/sandwiches

pairs with white wine, probably also cider

[Anonymous No.10581596]

>>10581589

very 'particular' taste, similar to a mix between Emmenthal and Gouda

[Anonymous No.10581605]

Why is nice quality goat cheese so rare to come by?

[Anonymous No.10581650]

>>10581605
Do you live near the mountains? No? Maybe it is because goats tend to live there.

[Anonymous No.10581667]

Brie cheese is the thinking mans cheese

[Anonymous No.10581697]

>>10578267
Ricotta brownies. Or ricotta pancakes. Makes them absurdly tasty and fluffy.

[Anonymous No.10581719]

>>10581589
based fontina poster

[Anonymous No.10581758]

best cheese, fight me
>camembert
>roquefort
>raclette
>marscapone
>sharp cheddar (based)

[Anonymous No.10581778]

>>10578210
Chop up some pecans and mix it in with some warm cranberry sauce (the real stuff, not the gelatin) and spread with your brie on ritz or water crackers. Get a bottle of prosecco to enjoy with it.

My ideal cold platter is a fresh baguette, baby basque, dried figs, and a bottle of chardonnay. Cheese is just too god damn good for this world my dudes.

[Anonymous No.10582830]

>>10578267
Gnocchi

[Anonymous No.10583121]

I wanna try goat cheese, amy names I should look out for?

[Anonymous No.10583300]

>>10579399
gruyere is one of those cheese that is great when it's melted, in sauces, sandwiches, omelettes etc, but it's actually a bit gross to eat cold on a cheeseboard imo.
manchego is another one like this

[Anonymous No.10583306]

There's nothing better than a whip-cracking Cheddar.

[Anonymous No.10583332]

>>10578210
Risotto with brie and pears

- prepare a vegetable stock (water, onion, carrot, celery, salt) in a pot
- do a leek soffritto (sauté) in a pan with tall sides using butter
- add the risotto rice (carnaroli or nothing)
- toast it for a couple minutes, don't burn it
- start adding the stock until it almost submerges the rice but not quite (keep doing this throughout the rice's preparation every time you see the stock has evaporated and is no longer cooking the top part of the rice, don't stir too much because if you do it will stick to the bottom)
- when the rice is halfway done add some minced pears
- when the rice is almost cooked, add some diced pear and diced brie cheese
- stir until it has melted sufficiently
- adjust for salt
- turn off the flame
- add a little knob of butter and stir it in
- grate some parmigiano
- grind some black pepper

buon appetito

[Anonymous No.10584188]

>>10583332
and then you dip your cheese into that or something?

[Anonymous No.10584245]

>>10578210
>General discussion of cheeses and related dishes. Just bought pic related and I'm trying to figure out what to do with it besides eat it on bread.
Brie is my favorite cheese to pair on a cold roast beef sandwich with some kind of pickle, chutney, or jam. From curry mayo and mango chutney, to raspberry, sun dried tomato or fig jam, chowchow, peppers, it's amazing. All those kind of savory jams they sell near the deli will work with brie. That chardonnay jam, sweet onion relish, or that rosemary chili pepper jam. Add a flavorful or bitter green like arugula, baby kale or watercress. Nice bread roll. It's heavenly.

[Anonymous No.10584274]

For me it's the picodon

[Anonymous No.10584549]

>>10584188
what?
no, it's a risotto, you eat it
with a fork

the cheese is in the recipe, read it more carefully

[Anonymous No.10584559]

>>10578339
>that hair

[Anonymous No.10585713]

>>10584549
so its not really relevant to this thread.

[Anonymous No.10586735]

I love Brie cheese but I'm allergic to penicillin and will die if I eat too much.

[Anonymous No.10587216]

ctrl + f "tomme", 0 results found
/ck/ I'm disappointed.

[Anonymous No.10587303]

>>10578211
I like Kasseri on pizza quite a bit. NOTE: squeeze of lemon required

There's one called No Woman that I like quite a bit, incorporates jerk seasoning.

Pecorino Romano is nice and tangy.

Parmigiano Reggiano is probably the king of hard cheeses for most people? I probably go through half a pound a month easily.

[Anonymous No.10587465]

>>10578219
>Not doing keto and just any fucking cheese you want by the spoonful without worrying.

Fucking soy critters make me zulul.

Sculpted because of it

[Anonymous No.10588150]

>>10578211
Blue cheese or beer cheddar probably.

[Anonymous No.10588184]

>>10585713
it's a recipe with cheese it is totally relevant you mongoloid

[Anonymous No.10588199]

Bros where can I get decent brie in the states? What's a good brand? Does Trader Joes have good brie?

[Anonymous No.10588207]

Who /skjor/ here

[Anonymous No.10588439]

>>10588184
the cheese is a very minor ingredient of your dish. this thread is for cheese as the main and almost sole ingredient.

i am not gonna pot fucking pasta dishes in a cheese thread, even though i put cheese in it

[Anonymous No.10588490]

>>10578385
Whenever i get sugar cravings its usually for a fizzy drink. So ill get a bottle of flavored seltzer water (or as i prefer to call it “faggot water”) but i only get the dasani, its really lightly flavored sinilar to la croix

[Anonymous No.10588774]

>Vegetarians: The Thread

[Anonymous No.10588786]

>>10588199
You might be able to find a specialty cheese shop in your city if you just do some looking. If not, then TJ's and Whole Foods have a pretty solid cheese selection. Either way, you'll likely end up paying a decent bit for good brie.

[Anonymous No.10588919]

>>10579096
>virtue
>merit
Maybe try to be less of a pretentious fuck now that you have read Meditations? Experiencing different things you find curious is perfectly fine and is a part of life.

[Anonymous No.10588924]

>>10578267
spinach artichoke dip. or other kinds of dips too i would imagine.

[Anonymous No.10588969]

Bought some of this a couple days ago. Its amazing

[Anonymous No.10588984]

>>10583121
This is master tier goat cheese but idk if you can get it outside of France

[Anonymous No.10589079]

>>10588969
15 years is completely unneccesary for a cheddar. trust americans to produce something so absurd
>cultured pasteurized milk
fucking hell

[Anonymous No.10589099]

>>10589079
I've had the 10 year version they make. It is also really good but definitely not the same. Don't talk shit about things you do not understand

[Anonymous No.10589107]

>>10589079
>>cultured pasteurized milk
There is literally nothing wrong with this, stop it with the dumb superstitions

[Anonymous No.10589112]

God tier cheese with warm baguette

[Anonymous No.10589134]

>>10588969
Hooks is great

[Anonymous No.10589163]

>>10589099
>10 year
what's the fucking point? real somerset cheddar is matured for 36 months at most, and 18 is enough to create a sharp and crumbly cheddar.
the only reason i can see that you would need to mature it for so long is because it's rubbish cheese.

[Anonymous No.10589168]

>>10589107
Why do you hate flavor so much? Cheese tastes better when you don't cook the fuck out of the milk first.

[Anonymous No.10589173]

>>10589163
Just like super-hoppy IPAs or insane hot sauces, there exists a market for "muh cheese is aged more then your cheese".

[Anonymous No.10589178]

>>10589163
I'd rather be better than "real"

Try some, its amazing

[Anonymous No.10589180]

>>10589173
>super hoppy IPA
>insane hot sauces
ah, so it's for hipsters who can pretend they are eating quality food, when actually it's over-marketed swill. i understand now.

[Anonymous No.10589181]

>>10589168
Thats not how pasteurization works, and is blatantly false. I certainly don't think cheese should necessarily use pasteurized milk, but its ridiculous to assert that using it is inherently bad and then make shit up to defend your point

[Anonymous No.10589186]

>>10589180
Hipsters drink wine, not IPA. IPA is the most normie millenial male drink that exists

Also, the concept that hipsters are the ones supporting the expensive delicious cheese market is genuinely funny

[Anonymous No.10589189]

>>10589178
i live an hour's drive from the actual place Cheddar, why would want to import a poor imitation, that's over-aged just for the sake of it?
That shit looks orange as well.
Disgusting.

[Anonymous No.10589200]

>>10589189
because it is good.

Stop being a fucking jingo and just enjoy good things. Cheddar doesn't and shouldn't have to literally be made in the caves of cheddar to be considered worthwhile. Anti-competetive laws like that actively hurt quality and consumers as they limit competition

[Anonymous No.10589202]

>>10589189
>That shit looks orange as well.
Dying cheddar is the traditional way to do it, the backlash against the dye is a rather modern phenomena

[Anonymous No.10589208]

>>10589200
Your fake Cheddar sucks, my man.

[Anonymous No.10589211]

>>10589200
>Cheddar doesn't and shouldn't have to literally be made in the caves of cheddar to be considered worthwhile
i never said it did. there's great cheddar made all over the UK, and even Canada and NZ make some decent stuff.
but i think there's a reason nobody imports cheese from the US, because it's made much better everywhere else.

[Anonymous No.10589216]

>>10589202
Sure, they put annatto in Cheddar, but not that much.
Looks like a Red Leicester ffs.

[Anonymous No.10589221]

>>10589216
splitting hairs man

[Anonymous No.10589225]

>>10589221
no i'm not.
apparently making your cheddar orange is another innovation you clever americans have come up with.
why not age it for 20 years and put some fucking poblano peppers in it too, it will still be cheddar, right?

[Anonymous No.10589235]

>>10589211
This is literally just marketing bullshit. There are plenty of excellent America cheese makers, primarily in Vermont and Wisconsin. The problem is the largest cheese consumption in America is of pretty mediocre cheese, generally worse than the typical cheese Euros eat. There is literally no basis to the idea that the high end cheese in America is not great, you are just being clouded by the mediocrity of the mass produced cheese

A lot of parallels to beer really but to a lesser extent. The best selling and most common beer in America is super mediocre and flavorless, but America also makes almost all of the best beer in the world and have the best access to top tier beer. I wouldn't say that America makes the best cheese in the world to the extent they do with beer, but they make plenty of excellent cheese in a few region, and the fact that you are unfamiliar with it only speaks to your ignorance, not the quality of the product

[Anonymous No.10589242]

>>10589225
In the American tradition there is a general trend of putting a little more dye in sharper, longer aged cheddars

Also, generally cheese with added peppers and stuff is not aged very long as aging generally decreases the flavor of most additives and kind of defeats the purpose

[Anonymous No.10589244]

>>10589225
there is not end on how long a cheddar can or should be aged. I have literally never tried a cheddar and thought "this is too sharp, they should have stopped aging it sooner"

[Anonymous No.10589276]

>>10589244
yeah man who the hell out there is buying mild cheddar? shit sucks

[Anonymous No.10589299]

>>10589244
>>10589276
>moar is better!
By that logic there is no reason for fresh mozzarella, quark, or any other soft/fresh cheeses to exist

[Anonymous No.10589311]

>>10589299
Depends on your goal, more aging is usually better for a style designed to be aged and ate on its own. If the cheese is being used in cooking or as an ingredient in a larger dish as most fresh cheese should be there are other cost and textural concerns

For a good aged cheese, the end date is just defined by cost and convenience. Its super hard to make a business off a product that takes decades to make, its almost impossible to plan for the proper amount predicting purchasing trends that far out. Its pretty much only possible for cheese makers with other excellent products and a great reputation that pays the bills

[Anonymous No.10589530]

>>10589311
Opposite logic: the post

Unless the dish is literally a cheese-based dish, like fondue or queso fundido or some such thing, you would use highly aged cheeses for cooking because the flavors are more complex and powerful, and therefore the cheese mass doesn't interfere with the dish in any significant way

Sometimes it is nice to eat a very old hard cheese, like a 24 month Parmigiano-Reggiano, but a cheese like that is much more likely to be used to flavor a dish as opposed to a younger cheese which in itself constitutes a dish, or perhaps a composed salad at most

[Anonymous No.10589579]

>>10589530
thats why cheese boards are usually just fresh mozzarella, and not tasty aged cheeses, right?

[Anonymous No.10589592]

>>10589579
Any half decent cheese board has a selection of contrasting flavors and textures, with at least one mild cheese and at least one hard aged cheese, and the rest is up to discretion. You're obviously going to horrible restaurants.

[Anonymous No.10589603]

>>10589592
Thats my point. Anyone who enjoys eating cheese on its own doesn't focus primarily on fresh lightly flavored not complex cheese. They probably like that stuff fine, but they focus on complex aged cheeses of various styles

[Anonymous No.10589631]

>>10580658
>Anyone know any good sites to buy cheese?
Murray's Cheese

[Anonymous No.10589633]

>>10589603
Anybody who enjoys eating cheese doesn't focus on any one style of cheese, period.

You sound like that person arguing that witbiers are for the mean old boomers and patrician millennials drink only the bestest, strongest DIPA.

[Anonymous No.10589643]

>>10589186
>Also, the concept that hipsters are the ones supporting the expensive delicious cheese market is genuinely funny

Nobody said anything about the upscale cheese market in general. We're talking about the absurdly long aging process that a few niche products have, well beyond the norm even for premium cheeses.

[Anonymous No.10589692]

>>10589633
>Anybody who enjoys eating cheese doesn't focus on any one style of cheese, period.
I clearly didn't say they did. Most people who enjoy cheese would pick a nice complex aged cheese over a mild fresh cheese if given the choice of eating one plain.

Not complex aged cheese is a very broad category, its not "one style of cheese"

[Anonymous No.10589702]

>>10589643
This shit is too expensive for hipsters, regardless of how you describe it. Its high end delicious stuff

[Anonymous No.10589736]

>>10589692
But that simply isn't true, any more than "most people who enjoy beer would prefer a boozy sugar bomb DIPA if given a choice" or "most people who enjoy eating animals would prefer beef over chicken if given a choice" or "most people who enjoy wine would prefer a cult napa cab over a coteaux du layon given a choice".

They're different things to be enjoyed under different circumstances depending on what you're in the mood for, anyone arguing to the contrary doesn't really appreciate food, and is likely just expressing a preference based on the belief that "more expensive" means "better".

[Anonymous No.10589775]

>>10589736
>any more than "most people who enjoy beer would prefer a boozy sugar bomb DIPA if given a choice"
Anyone who is into good beer would rather have a good IPA than a light lager

>most people who enjoy eating animals would prefer beef over chicken if given a choice
I would fucking hope so. I enjoy a variety but if forced to pick one any rational person would choose beef

>most people who enjoy wine would prefer a cult napa cab over a coteaux du layon
I didn't know coteaux du layon was known for its lack of flavor and complexity, but if you say so

[Anonymous No.10589779]

>>10589736

[Anonymous No.10589780]

>>10589736
>is likely just expressing a preference based on the belief that "more expensive" means "better".
More complex and tasty is usually better. Is that so hard to admit?

[Anonymous No.10589809]

>>10589775
>I've never had good lagers or good chicken
You've probably never had coteaux du layon either
>>10589779
So the only beers are Bud Light and Firestone XV, or what's your point, exactly?
>>10589780
A rotten dried squirrel soaked in transmission fluid is more complex tasting than any cheese, perhaps you should accept that cheese is inferior and true patricians only eat squirrels soaked in transmission juice

[Anonymous No.10589813]

some anon on a thread a while back mentioned how easy/great making Wensleydale was. It took me seven hours to finish up with that cheese before I could press it for the 12 hours requires.

It was fun. Thanks anon for the recommendation. I'm going to try another style of cheese today

[Anonymous No.10589879]

french fag here this is the Corsican cheese with worm
it's amazing

[Anonymous No.10589887]

>>10589809
>So the only beers are Bud Light and Firestone XV
Do you literally have no idea how to read charts?

Also I like chicken and lager fine, but the best they sure as fuck are not the best examples of meat and beer respectively

>You've probably never had coteaux du layon either
Oh yeah, because you are so much more cultured than everyone else, no one else could possibly know what you are referencing
>A rotten dried squirrel soaked in transmission fluid is more complex
I mean, thats not typically how people use the term complex in reference to food and beverage, but ok

[Anonymous No.10589912]

>>10589887
>I like apples just fine but surely they are not as good as oranges
Why can't you just admit you don't really like food? It's ok to have other hobbies.

[Anonymous No.10589935]

>>10578210
Are there any Europeans present whos family make cheese at home?

[Anonymous No.10589936]

>>10589912
>one cannot like some things more than other things
>they must like the simplest least tasty version of a product as much as the most flavorful kind or they are uncultured

You are a strange one

[Anonymous No.10589955]

>>10589936
It's a simple fact, if someone asks your favorite cheese, favorite dish, favorite beer, or whatever, and you have a ready answer, you have shit taste and do not love food. I wouldn't have chosen the word "uncultured" because this goes well beyond questions of culture, and perhaps you are in fact uncultured, but that's your issue, and a digression at that.

[Anonymous No.10589977]

>>10589955
You don't need to have a specific favorite to recognize that some types are objectively tastier than other types for specific purposes whether it is beer, cheese, meat whatever

That notably does not mean the other types are bad or whatever but some things are better than other things

[Anonymous No.10589981]

>>10589977
>for specific purposes
That wasn't your argument before, but at least you can admit you were wrong, and I was right.
>That notably does not mean the other types are bad or whatever but some things are better than other things
Oops disregard, you're still a moron.

[Anonymous No.10589989]

>>10589809
plebs like shitty food/drink and there is a clear trend towards preferring more complex and strong flavors amongst the experts

[Anonymous No.10589990]

>>10578219
You're doing it wrong man. Go high fat and super low carb and limit your meals to a consistent window. Try it for a week when you eventually hit a plateau and see for yourself.

[Anonymous No.10590007]

>>10589989
>the experts
You mean neckbeards who tried to make their hobby their job

The problem with single-axis beverage rating scales is well known, if you spend an entire afternoon obliterating your palate with tastings, you're only going to be able to discern the most overblown samples with zero nuance

Wine tasters have known about this problem for ages and have to some extent managed to undo the damage from 100-point systems, but apparently beerfags can't learn from other people's mistakes

[Anonymous No.10590009]

>>10589981
>That wasn't your argument before,
False, I specifically framed my statement as picking one type of cheese to eat on its own. Like the situation being you are at the grocery store and want to pick up a single piece of cheese to snack on

[Anonymous No.10590010]

>>10590007
that, and people who just like good things. This is a really fucking strange hill you have picked to die on

[Anonymous No.10590028]

>>10590007
Stop being such a contrarian. Some things are better than other things. Its cool that you totally prefer watery things without much flavor but this doesn't buy you any hipster cred or whatever it is that you are trying to do

[Anonymous No.10590031]

>>10578210
>general

[Anonymous No.10590032]

>>10578210
With some boiled potatoes and a little bit of olive oil is pretty good... And simple.

[Anonymous No.10590036]

>>10590009
>Like the situation being you are at the grocery store and want to pick up a single piece of cheese to snack on
That's a terrible example of "specific purposes", a specific purpose would be like, grating over pasta, or using in a salad with two or three other specific ingredients.

Just picking up a cheese to eat on its own is extremely open ended as there is no other factor besides your mood at that particular moment. If you have a working human brain your mood varies from day to day and hour to hour, so anyone with taste will not be able to specify what they want tomorrow, or next week.

You however seem to be simple, more like some sort of lower animal, with almost robot-like unwavering predictable preferences.

[Anonymous No.10590046]

>>10590010
No. Overwhelmingly preferring a specific style of beer is a sign of a failure in your sense of taste. This could be due to overexposure in a single short tasting session (as with the professional beer raters), or it could be due to lack of experience, whereby a poorly trained palate gravitates towards loud and obvious flavors because they are easier to interpret. In either case, you fail.
>>10590028
>you totally prefer
That is just your projection, I don't "totally prefer" anything, you are trying to map your asinine system of preferences onto me, but it doesn't work

[Anonymous No.10590059]

>>10590036
What are you talking about? If I am just going to buy a cheese to snack on I am going to want something with flavor. If I am making something like pizza I have other concerns, but I am not gonna just munch on a block of mozzarella

I am specifically talking about cheese for eating on its own
>so anyone with taste will not be able to specify what they want tomorrow, or next week.
again, none of this is about specifying one thing. Just pointing out that some groups of things are better than others, and generally this correlates with flavor and complexity. You keep trying to misrepresent what is being said. Literally no one has suggested you should pick on specific style of cheese, this entire discussion has been about broad strokes, but you keep trying to assert that others are being more specific than they are

[Anonymous No.10590070]

>>10590059
>want something with flavor
That's a pretty broad criterion. All cheese has flavor. Sometimes I want a 3 month manchego, sometimes a 12 month. They are different, one is more expensive yes but that doesn't make it "better". It should not be necessary to explain this, but yet, here we are.

[Anonymous No.10590077]

>>10590046
>light lager is totally better than imperial stouts, and this quark is totally better than aged cheddar
You have been pretty clear. You don't like things with flavor and specifically avoid them to prove how much of a cool guy you are by drinking only the most mediocre of beverages and bland of cheeses

[Anonymous No.10590083]

>>10578267
Make calzones

[Anonymous No.10590088]

>>10590070
>one is more expensive yes but that doesn't make it "better"
Disagree, one is better than the other. Sometimes things other than flavor enter the conversation like your wallet, or moodiness, but that doesn't mean the better one is not in fact better

[Anonymous No.10590091]

>>10590077
>light lager is totally better than imperial stouts, and this quark is totally better than aged cheddar
Pleb words from the pleb as he tries, and fails, to imagine what it's like to appreciate foods and beverages

Look, I'm sorry you can't understand what it might be like to really enjoy things, but perhaps it's time you gave up instead of banging your head against the wall like this. Accept failure. By definition, not everyone can win.

[Anonymous No.10590097]

>>10590091
>argue something
>then argue that thats totally not what you were arguing and everyone else just can't appreciate that which a classy gentleman such as yourself can

[Anonymous No.10590099]

>>10590088
t. low cultural capital

[Anonymous No.10590101]

>>10590091
Do you actually believe this stuff or is this whole persona you are portraying some sort of ruse?

[Anonymous No.10590106]

>>10590097
>ooga booga
>ugg not understand
>mean glow-screen man pretentious! ugg mad!

[Anonymous No.10590114]

>>10590101
Yes, anyone who doesn't believe what you believe is obviously trolling and/or insane.

[Anonymous No.10590121]

>>10590106
>I only drink obscure lightly flavored wines you wouldn't be familiar with, and subtle lagers that don't have much flavor.
>Aging cheese is a waste of time because it was already better to begin with

[Anonymous No.10590125]

>>10590114
This whole persona you have created is definitely insane if it is true

[Anonymous No.10590126]

>>10590121
>only
>always
Imagine trying to make a 2-dimensional mind interpret a 3-dimensional world. Does the word "confusion" even apply here?

[Anonymous No.10590132]

>>10590125
Which part of the the midwest are you in?

[Anonymous No.10590135]

>>10589181
What exactly do you think people are making up? There is an obvious taste difference between raw milk and milk which has been heated high enough to pasteurize it.

[Anonymous No.10590141]

>>10589702
Nothing is too expensive for hipsters. I have a hipster coworker who has a $10k espresso machine in his home and rides a $4k fixie.

[Anonymous No.10590167]

>>10590141
Most hipsters are like art majors and shit

[Anonymous No.10590173]

>>10590135
There is a pretty subtle taste difference between cheese made from raw vs pasteurized milk in aged cheeses, and to say one is better than the other is pretty silly. There is little reason to have strong feelings toward one or the other.

In fresh cheese its a little bigger deal

[Anonymous No.10590180]

>>10590167
Once you leave the undergraduate dorms and get out into the real world you'll find that people don't fall into the neat little buckets that you've mapped out in your head.

[Anonymous No.10590183]

>>10590132
Does Seattle count as the midwest?

[Anonymous No.10590185]

3-5 year aged gouda be my favorite. Amazing by itself, with fruit or crusty bread

[Anonymous No.10590195]

>>10590180
Groups of people have certain tendencies, thats the very definition of a group

Every individual associated with a group doesn't need to be identical for the group to have certain shared traits on average. Hipster types are far more likely to have less valuable degrees than average

[Anonymous No.10590210]

>>10590195
The correlation between course of study and income is really only a serious concern at mediocre institutions. People who go to schools that don't suck can make a decent living even if they majored in basket weaving. And if you went to Podunk State you don't really have much grounds for calling yourself a hipster even if you did major in art history or whatever. No matter if you have emo hair from ca.2002 and drink PBR "ironically" and are thinking about getting into vinyl one of these years.

[Anonymous No.10590216]

M A N C H E G O

[Anonymous No.10590219]

>>10590210
>The correlation between course of study and income is really only a serious concern at mediocre institutions
You mean like the kind that the vast majority of the population goes to?
Again, we are talking about the population at whole, not just your friends

[Anonymous No.10590235]

>>10590210
>you don't really have much grounds for calling yourself a hipster
haha, what? Surely, most hipsters do not go to elite schools. Hipster is not some high bar that only an elite few belong to

[Anonymous No.10590242]

>>10590219
I'm not the guy with the buddy with the $10k espresso machine, I'm just trying to help you understand where people like that are coming from.

Someone who went to podunk state who happens to have $10k to blow on toys is likely to spend it on a bunch of guns or maybe a home theater system, not something actually tasteful like a nice bicycle or good coffee equipment.

[Anonymous No.10590264]

>>10590242
Ok, but I am saying anecdotes are not useful. You can misrepresent any group with an anecdotal individual

[Anonymous No.10590267]

Can you niggers just relax and stop bickering like pregnant women?

[Anonymous No.10590290]

>>10590267
Fucking off yourself oxygen thief, god I hate you so much. Why are you even here?

[Anonymous No.10590321]

>>10590290
To give praise to cheese you fucking menopausal chicken shit. Half this thread is 3 faggots arguing. Go fuck yourself with your rabbit vibe and come back when you're done and feel better.

>pic related, it's you

[Anonymous No.10590510]

>>10589235

Best beer in the world? Your frozen, carbonated, hoppy, piss, would only pass for beer in an uncultured shithole. Craft 'beer' indeed. You've never tasted a session bitter or a pint of Old Peculiar, so what the flying fuck would you know.

Wensleydale is the superior cheese.

[Anonymous No.10590568]

>>10580694
I love this stuff and my cat does too.

[Anonymous No.10590570]

>>10589235
Vermont sure. Wisconsin, lolno

[Anonymous No.10590637]

>>10590510
America by far makes the best beer in the world. No one else is even remotely close. Everyone who is even kind of into drinking and trying good beers is aware of this, its not a controversial statement at all

[Anonymous No.10590656]

>>10590570
Ok one guy who really really doesn't like Wisconsin and makes a point to mention it in every cheese related thread

[Anonymous No.10590674]

>>10590656
It's multiple people, and the only people who unironically believe the Wisconsin cheese propaganda are people from Wisconsin. It has nothing to do with whether I like the state itself. Every podunk town in middle america has some official town literature that says "officially the best (random agricultural product here) in the world", mostly it's treated in a tongue-in-cheek fashion by the locals, but in the case of Wisconsin it metastasized and turned into a statewide mass delusion.

You can not believe the ravings of a crazy man and it doesn't mean you hate him.

[Anonymous No.10590688]

>>10590674
ok, you are definitely multiple people with the exact same weird vendetta against a random ass flyover state

We will just pretend that Wisconsin does not factually make most of the country's higher tier cheese. As though production numbers are somehow a matter of opinion

[Anonymous No.10590719]

>>10590688
There is no need to pretend when it in fact does not. I am sure you can google up some arbitrary USDA report that defines "high tier" via some outlandishly out of touch metric that someone came up with during the FDR era, but in reality Wisconsin cheese is associated with bulk shredded garbage cheese coated in anti-caking agents, and spray garbage with scary comments on the label like "now made with real milk" that Wisconsinites assumed would make it seem luxurious and exclusive.

[Anonymous No.10591006]

>>10590719
Wisconsin factually makes the most of all types of cheese of any state. Regardless of what you associate with it, it makes most of it from mass produced pizza mozzarella to average tier blocks, to the high end stuff

[Anonymous No.10591625]

>>10578211
Blue Vinnie or death you fucking niggers
>>10578339
okay taste
taunton fisting shepton mallet faggot
>>10581589
niche and noice

Americlap cheeses can go eat a fucking knife.

[Anonymous No.10591657]

>>10578267
>what should i do with ricotta?
throw it away and get some better cheese

[Anonymous No.10591718]

this is the worst fucking cheese thread ever tbph
full of mutts who think wisconsin 'cheese' is the best just because their ancestors nuked japan.
all you are good at is porn and tanks. stick to that.

[Anonymous No.10591722]

>>10591718
No one here has said Wisconsin cheese is the best, or even compared it in any way to Euro cheese. Simply pointed out that its the supplier of the best within America. Not sure what any of that has to do with nukes, pretty sure those were developed in New Mexico

[Anonymous No.10591754]

>>10591625
I keep telling people Vermont has the best cheeses in the world. I still think Bayley Hazon is the top blue cheese; I wasn't aware that Dorset, Vermont was one of our competitors but it doesn't surprise me. The state far outshines Wisconsin, California, and a lot of Europe.

[Anonymous No.10591785]

>>10591754
Vermont is probably number two after Wisconsin. No other state even comes close to those two

[Anonymous No.10591790]

>>10591722
that's right blame it all on the mexicans.
they make better cheese than the US, and somehow even manage to export it to the outside world, despite unironically being a shithole.
funny that.
maybe nobody wants american 'cheese'.
it's like you're in the cheese dark ages, or the chizu bakumatsu.

[Anonymous No.10591792]

>>10578211
easily either a good Manchego or Delice de Bourgogne. the latter is like fucking cream.

[Anonymous No.10591806]

>>10591790
>they make better cheese than the US
well thats just fucking dumb

[Anonymous No.10591815]

>>10591785
Wisconsin is more like number 43 after Hawaii and Florida

[Anonymous No.10591830]

>>10591815
um, ok, sure

[Anonymous No.10591838]

>>10591806
yes, because they actually make real cheese, not just 15 year aged kraft singles

[Anonymous No.10591847]

>>10591838
>not just 15 year aged kraft singles
What are you even talking about?

Do you honestly believe that Wisconsin does not have more "real" cheese makers than any other state?

[Anonymous No.10591857]

>>10591847
People are retarded my dude. Or rather they find it easier to believe a meme than hold contradictory ideas in their heads.
Funny thing is Wisconsin's cheese industry was established by immigrants likely from the nation of the poster.

[Anonymous No.10591884]

>>10591857
Anyone seriously complaining that America only has Kraft singles is ignorant as fuck.

[Anonymous No.10591889]

>>10578267
BITCH LASAGNA

[Anonymous No.10591893]

>>10591884
Like I said, people find it easier to believe the oft repeated idea (or meme) than to actually educate themselves.

[Anonymous No.10591984]

>>10578219
Cheese is still a normal food for me when I'm cutting. It's not something I'd eat excessively, but to me 100cal of cheese is more filling than 100cal of rice. It's not necessary to eat cheese of course, and Greek yogurt/cottage cheese are probably your highest protein lowest fat dairy options.