cheeseboiz

[Anonymous No.11178034]

For me, it's gouda.

[Anonymous No.11178105]

>>11178034
If you like Gouda you should try to spice it up a bit with the black truffle variation

It’s a good start for people to get into truffles and stronger cheeses without being too overpowering

[Anonymous No.11178122]

>>11178034
For me, it's Roquefort

[Anonymous No.11178218]

>>11178034
>>11178105
Gouda is good but you've got to go with aged ones, the one in OP's pic probably taste bland

>>11178122
Honestly too salty, i like gorgonzola better

Lately i really like a cheese called Piave Vecchio (Italian cheese), it is very high in fat and melts in the mouth, i highly recommend it. Also was able to get some Beaufort which is somewhat pricey, but it is very delicious

[Anonymous No.11178228]

>>11178218
hey man do you have the picture of that weird soyboy that eats pizza with a fork?

[Anonymous No.11178272]

>>11178228
forgot cheese preference.

only mature cheddar can satisfy my hunger

[Anonymous No.11178292]

>>11178034
For me, it's Comte

[Anonymous No.11178360]

>>11178034
get fucked everyone, this is what a real cheese connoisseur such as myself, would consider eating.

[Anonymous No.11178374]

why is cheese so perfect bros

[Anonymous No.11178380]

>>11178360
I remember stringcheese man being more barrel-chested.

[Anonymous No.11178419]

>>11178105
>"Gooda"
Kankerlijer! Ik neuk je de moeder! Smerige gore tiefuslijer met je ranzige rotkop! Beetje Gouda als "goo-da" uitspreken in plaats van "ghaow-da" godverdomme! Leer praten stelletje mongolen.

[Anonymous No.11178425]

>>11178034
feta is betta

[Anonymous No.11178432]

For me, it's Havarti.

[Anonymous No.11178437]

Gow-da

[Anonymous No.11178440]

>>11178034
Best gouda comin thru

[Anonymous No.11178455]

>>11178034
depends on the application
>snacking: cheddar
>ham sammich: swiss
>roast beef sammich: provolone
>on burglars: gruyere
>on salads: parmesan
this is like asking a parent who their favorite child is...no correct answer

[Anonymous No.11178458]

>>11178380
you must be thinking about frigo brand string cheese.

[Anonymous No.11178466]

>>11178034
So much better

[Anonymous No.11178467]

pecorino is the best for italian pasta dishes imo. it's like a better version of parmesan

[Anonymous No.11178472]

For me, it's The Parm'.

[Anonymous No.11178471]

>>11178458
ahh, I didn't realize there was a whole race of these people.

[Anonymous No.11178482]

>>11178455
>on burglars: gruyere

[Anonymous No.11178508]

>>11178458
>the virgin trans cheeseboarder
>the chad cheese head

[Anonymous No.11178523]

>>11178034
gouda for you. for me it's any italian cheese.

[Anonymous No.11178553]

>>11178508
lol

[Anonymous No.11178630]

For me

[Anonymous No.11178648]

>>11178425
havarti will make parti

[Anonymous No.11178656]

The best cheese I've ever had was a cheddar aged until it was crystalizing

[Anonymous No.11178681]

>>11178034

It's as good a cheese as any

[Anonymous No.11178716]

Love me a stinky danbo

[Anonymous No.11178793]

I'm planning on spending about $150-200 on fancy deli meats and cheeses for Christmas this year. About 8 people will be eating it. What do you guys recommend? The best Christmas cheese and meats?

[Anonymous No.11178805]

For me, it's Manchego

[Anonymous No.11178827]

>>11178218
Aged gouda is fucking great.

[Anonymous No.11178854]

for me it's black diamond mild cheddar cheese, but only the soft ones because the texture of that stuff is really inconsistent

[Anonymous No.11178865]

Brie - the choice of the wise and enlightened man - a true master's cheese.

[Anonymous No.11178878]

>>11178034
Fucking cheese. Smoked Gouda is the best, but there’s some amazing varieties out there.

I had a fucking store manager order $8,000 in cheese for a promotion when I specifically told her not to. She said to do it in order to impress the district manager. I ordered $3,000 and informed her it’d still be a huge financial loss at our location. My departments made a combined $1,500 a week and only $100 due to specialty cheeses.

I went on vacation. Came back to a massive order of $11,000 in cheese. District manager came in and said it looked good but it might be excessive for our location. I agreed and informed him and the merchandiser I didn’t order it; that my atore manager did.

So I normally had $7,000 in cheese in my case, but now I had $21,000 in the case. In the end, I had to distress almost $14,000 in cheese. It was depressing. Worst part is what it did to my gross profit.

Fortunately the DM kicked the boss out of that location and sent her to the worst store.

[Anonymous No.11178900]

Tilsiter for me

[Anonymous No.11178946]

Step aside italian cheese plebs. This is the true pinnacle of cheese industry

[Anonymous No.11178951]

>>11178865
Agreed good sir

[Anonymous No.11179382]

>>11178419
Godverdomme Anon.

[Anonymous No.11179499]

>>11178865
Mah nigg, it's so damn hard to find a big one in Thailand. All I got is a small one I got from the local shopping mall.

[Anonymous No.11179536]

>>11178455
According to your analogy, a parent's favorite child depends on the occasion.

[Anonymous No.11179560]

Casu Marzu AKA maggot cheese

[Anonymous No.11179573]

I like gruyere because I find it the most versatile for cooking

[Anonymous No.11179814]

>>11178419
this is why I came into this thread, thank you anon.

[Anonymous No.11180441]

*blocks yuore path*

[Anonymous No.11181148]

/goudagang/ here

[Anonymous No.11181170]

>>11178292
mon noiraud !

[Anonymous No.11181194]

>got some sort of red british import cheese that supposedly was mildly sweet
>tasted awful, crumbled to pieces, dry and chalky
>ended up dumping it in tomato soup, was actually good like that
Every time I buy a cheese at random it is awful. goat cheese is GOAT btw. Brie and mozzarella are good too.

[Anonymous No.11181208]

Manchego all the waygo.

>>11179536
Speaking as a parent of adult children I can say it's a fairly spot on analogy.

[Anonymous No.11181233]

>>11178034
pronounced goodah

[Anonymous No.11181236]

Langres for me.

[Anonymous No.11181237]

>>11178793
don't know where you live and which cheese are available for you but here my advise as a skinky cheese lover born and raised in a stinky cheese region

Comté, everybody like comté

Brie or camembert, you can also look for ''coeur de neufchatel', it's a heart shaped cheese, it's cute and the same kind of cheese as the latters

St nectaire is my all time favorite cheese but it might be tricky to find outside france

some mandadory blue cheese, roquefort is the strongest, but you can get some gorgonzola as well or even fourme d'ambert

Goat cheese, get something fresh like selles-sur-cher or saint maure de touraine

ewe cheese, easy mode is getting feta, hard mode it getting ossau iraty or manchego

don't forget some really good quality bread, ditch the fucking crackers, get some nice blackberry and cherry jam ( it goes well with cheese), some walnuts for a little crunch, pear and apple sliced and you're ready to go.

[Anonymous No.11181804]

Cave-aged chaddar boiz

[Anonymous No.11181809]

>>11178105
>gooda
LoL what the fuck

[Anonymous No.11181820]

>>11178455
fucking americans everyone

[Anonymous No.11181840]

I've been enjoying Tomme recently.