Cheese.

[Anonymous No.11490089]

Let's cut the shit.

What's the best cheese and why?

[Anonymous No.11490120]

Casu marzu. Fight me.

[Anonymous No.11490124]

>>11490089
Swiss because nutty flavor. Next question!

[Anonymous No.11490252]

>>11490089
Fuuuu what game is this cheese model from? It's nostalgic for some reason

[Anonymous No.11490361]

aged cheddar cant beat that shit

[Anonymous No.11490402]

Runescape

[Anonymous No.11490421]

American because I'm not some pretentious numale cuck that sucks dick with my faggy hipster friends

[Anonymous No.11490426]

american

[Anonymous No.11490549]

>>11490089
For me it's the Fromage d'Affinios.
Beemster XO is probably second.
St. Agur is up there too.
Fleur d'Aunis "flower of anus" or any nice washed rind is love.
>>11490421
>>11490426
I like American cheese too. Perfect for a burger and I like to melt it on a Hebe Nat too, with mayo and spicy mustard of course.

[Anonymous No.11490605]

>>11490089

[Anonymous No.11490655]

aged tomme for mashed potatoes.

[Anonymous No.11490802]

Coon mate. It's Australia's tastiest cheese.

[Anonymous No.11490823]

i will eat a wheel of ghouda in one sitting and no one will stop me

[Anonymous No.11490827]

>>11490089
Gouda

[Anonymous No.11490834]

>>11490089
Aged smoked gouda. All the umami.

[Anonymous No.11490973]

>>11490089
Aged Famunda.

[Anonymous No.11491515]

Jarlsberg

[Anonymous No.11491544]

Manchego cheese. Anything else is fucking wrong

[Anonymous No.11491586]

Prima Donna

/thread

[Anonymous No.11491693]

Vintage Somerset Cheddar, the OG whipcracker

[Anonymous No.11491700]

>best cheese
Anon that's your opinion. Depending on some anonymous stranger on the internet to form your "elite taste" can damage your ego and make you dependent on even people you don't know.

It's mozzarella

[Anonymous No.11491726]

>>11490089
Better question, best cheese for some Welsh rabbit?

[Anonymous No.11491745]

>>11491726
well cheddar of course

[Anonymous No.11491769]

>>11490089
>and why
>>11490549
I missed that part.
d'Affinois has the unctuous guilty goodness of a double cream brie without that sometimes off-putting cat piss after taste.
Beemster XO is fucking cheese candy. The salt crunch and the butterscotch flavor is dopamine.
St. Agur is a double cream blue cheese. What else needs to be said.
Washed rinds, the ones I like, have that stink and a bit of salt crunch with creamy spreadable attribute that I like in uh cheese.

[Anonymous No.11491776]

>>11491726
>rabbit

[Anonymous No.11491780]

>>11491776
it was actually called 'rabbit' before it became known as 'rarebit'
read more.

[Anonymous No.11491827]

>>11490605
the real patricians choice

[Anonymous No.11491859]

>>11490089
>thread didn't immediately become a thinly-veiled nostalgic runescape discussion

I hate this place

[Anonymous No.11491882]

crumbly mature cheddar cheese

[Anonymous No.11491883]

>>11490089
i really like stilton

[Anonymous No.11491888]

Cottage cheese. It's so strength giving.

[Anonymous No.11491980]

>>11491859
At 2004 total level on osrs. Plus I got a maxed 75 attack 1 def pure.

Y’all cowards don’t even smoke crack.

[Anonymous No.11492150]

For what? Parenica is great for plain eating.

>>11490252
Runescape.

[Anonymous No.11492152]

>>11491888
why were old people so fucking weird

[Anonymous No.11493362]

>>11490120
It's not, you never probably had it.

[Anonymous No.11493451]

>>11490089
The best cheese if we have to choose just one is a 2 year old white cheddar.

Anyone who disagrees is literally retarded.

[Anonymous No.11493483]

>>11493451
>white cheddar
shart detected. all cheddar is white unless it's shitty meme 'cheddar'.
36 months is required for a real vintage as well.
somerset is the best, but great cheddar is made across the UK. not in the US at all.
kys

[Anonymous No.11493515]

>>11491780
and now it's called rarebit you pretentious cunt

[Anonymous No.11493535]

>>11493515
fuck your mother

[Anonymous No.11493592]

For me it's fourme d'Ambert

[Anonymous No.11493600]

>>11490089
Aged sharp cheddar.

[Anonymous No.11493616]

>>11493600
>aged sharp
it's called 'mature' or 'vintage' you dumb shart

[Anonymous No.11493637]

>>11490605
this with a orval

[Anonymous No.11493644]

>>11493637
I had it fried on a wooden stick once in a Dijon restaurant

[Anonymous No.11493648]

how do i learn to eat blue cheese lads, the shit looks atrocious to me and smells like shit but there has to be a reason people love it

[Anonymous No.11493661]

>>11493648
First of all understand blue cheeses all taste very different from each others, it's a whole category of cheeses, so there's probably one out there that would suit you
Then idk just man up

Roquefort is unironically the best but prolly too strong if you are already reluctant to eat blue

[Anonymous No.11493675]

>>11493648
Or maybe try it as a sauce first
Blue cheeses based sauces are really easy to make and go very well with red meat or just pastas

[Anonymous No.11493677]

>>11493661
i remember a friend of mine made a roquefort sauce once for steak, i had a little taste with my nose pinched and almost threw up

[Anonymous No.11493699]

>>11493677
Maybe it's just not for you
Although thinking about the mold and how Roquefort is supposedly disgusting may have prevented you from enjoying it, sometimes tasting something new while not know what it is is better than forcing yourself with something you already think is weird

[Anonymous No.11493761]

>>11493661
>>11493677
maybe it's because I live in France and always ate a lot of cheese but I find it weird to be disgusted by how some cheeses look or smell. it's the taste that matters

[Anonymous No.11493776]

>>11493761
Yeah same
Have morbier and pungent goat cheese in the fridge right now
I know some fellow French who can't eat anything past a babybel though. Fucking disgrace but who am I to judge

[Anonymous No.11493792]

>>11493761
Herve cheese is belgian tho, my frogbro

[Anonymous No.11493813]

>>11493792
I know, I live right next to the border, but it's pretty similar to maroilles, or munster in some way.
most french people don't know about belgian cheeses though, they don't export a lot and we have more than enough on our side.
Doré de Lathuy is great too

[Anonymous No.11493833]

>>11493813
I'd say french and belgian cheeses are some of the best around.

[Anonymous No.11493849]

>>11493648
start with cambozola,
or maybe try a little gorgonzola on a pizza

[Anonymous No.11493853]

>>11491883
Second for Stilton. The blue kind. England's only significant culinary contribution.

[Anonymous No.11493890]

>>11493792
Is Chimay cheese good or just a meme to sell more beers

[Anonymous No.11493914]

>>11493890
I personally really like them, but they aren't like the most sophisticated. Still really good imo

[Anonymous No.11493919]

>>11493914
Alri then
Will taste if I ever find some
I'm French but my closest border is Spain so we don't get much Belgian food products except good old beers
Lots of good Spanish cheese tho

[Anonymous No.11493928]

Stropshire blue. Because its patrician

[Anonymous No.11493938]

>>11491515
/thread

[Anonymous No.11493944]

>>11493919
I wouldnt go out of my way to find some, since you guys already have some of the best cheese.
Do the spanish make any good cheeses? I'm not really familiar with those

[Anonymous No.11493947]

Gruyere is the thinking man's cheese.

[Anonymous No.11493949]

>>11493928
great choice, blacksticks blue is better imo

[Anonymous No.11493956]

>>11493853
Mature cheddar and blue stilton are pretty dope.

[Anonymous No.11493965]

>>11490089
Cream cheese, it goes with fucking anything.

[Anonymous No.11493974]

Gruyère

[Anonymous No.11493978]

>>11493919
orval is the only one worth your time
abbaye cheeses are a lot like chaussée aux moines

[Anonymous No.11493995]

>>11493978
Uh I didn't know Orval made some too
Chaussé aux moines is decent, but yeah nothing to die for

>>11493944
Yeah they make good cheeses, like the Italians and the French I think charcuterie + cheese is deeply rooted in their food culture
I've mostly had manchego which is fairly famous, and lots of Basque cheeses which names I can't remember
They were basically the same as French Basque cheeses, and those are excellent

[Anonymous No.11495255]

bump

[Anonymous No.11495267]

Either Brie or Camembert

[Anonymous No.11495438]

>>11490089
Just got a selection of Spanish cheeses including Manchego, on a lark. I was disappointed. There just wasn't a lot of flavor. I'm an American and not a cheese buff, so I guess my taste buds aren't properly cultivated to appreciate it. I think that's probably true of most foods. I'm used to flavors that are ridiculously heavy-handed--very spicy, very sweet, very sour, etc. If it doesn't hit me over the head with a frying pan of flavor, I can't taste it. Anyone else here suffer from this?

[Anonymous No.11495458]

>>11495438
>t. puts buffalo sauce on everything
this is why sharts can't into cheese

[Anonymous No.11495465]

>>11490089
"Gamle Ole" Danbo.

Danbo is a Danish cheese that is like cheddar but softer and nuttier. "Gamle Ole" is a kind of Danbo that has been aged a long time, and is really strong. And I say that as someone who loves strong cheese and has eaten all the cheeses that are said to be really strong. But Gamle Ole is different, it has a powerful nutty aroma and is the only cheese that made me feel sick (but in a good way).

In Danmark they serve the milder variety as smorrebrod, usually with butter and lettuce.

[Anonymous No.11495466]

>>11490089
is that runescape cheese?

[Anonymous No.11495490]

>>11495458
Hey, I admitted it up front. No need to make-a-the-fun, Eurofag.

[Anonymous No.11495743]

farmerjan

[Anonymous No.11497118]

>>11495465
never got nordic cheeses
I'd like to try that moose one once in my life if I can

[Anonymous No.11497122]

>>11495438
are you a smoker?

[Anonymous No.11497129]

Stilton, obviously.

[Anonymous No.11497138]

>>11490089
For me it's comte

[Anonymous No.11497365]

Shitposting aside, what's a good, inexpensive cheese for a beginner to try? I picked up some blue cheese yesterday and it's kinda has a "bite" to it

[Anonymous No.11497737]

>>11490089
Parmesan reggiano because it has a ton of flavor without overpowering other flavors.

[Anonymous No.11497776]

>>11497737
what are some other good cheeses in the vein of parmesan, pecorino, manchego etc.?
I don't like blue cheese but I love those nutty sweet semi/hard cheeses

[Anonymous No.11497780]

>>11497365
blue cheese might not be the best choice for a beginner.
try a 1-2 year mature cheddar for something savoury (fuck mild cheddar), or maybe try something like a brie.

[Anonymous No.11497786]

>>11497776
vintage cheddar, and also gouda can easily compare with those cheeses in terms of strong, salty-sharp flavour.

[Anonymous No.11497788]

>>11497365
You should try Gouda. It's fairly inexpensive but it can be good enough for you to start understanding the complexities of it.

[Anonymous No.11497798]

>>11497788
this. good quality gouda, although mild, is a really tasty cheese. the vintage kind is nice and strong too.
beemster is even better if you can get it.

[Anonymous No.11497946]

>>11490089
old amsterdam

[Anonymous No.11498072]

Best cheese is such a dumb question because it's all about what you pair the cheese with that makes it so good.

[Anonymous No.11498073]

>>11498072
this
love a good cured meats and hard cheeses board with a good red wine