[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 13 KB, 360x364, cheese_gruyere.jpg [View same] [iqdb] [saucenao] [google]
11764946 No.11764946 [Reply] [Original]

why is gruyere and greuyere rind so based???

>> No.11764968

>>11764946
Rolf Beeler
He's the man.

>> No.11764976

>>11764946
because they're so fucking delicious

>> No.11764988
File: 13 KB, 1024x1024, 1524229987224.png [View same] [iqdb] [saucenao] [google]
11764988

>>11764968
>>11764976
you are both based may you have a great 2019 you fcks

>> No.11765009
File: 168 KB, 1033x679, i_agree.jpg [View same] [iqdb] [saucenao] [google]
11765009

>>11764988

>> No.11765026
File: 5 KB, 292x173, arn.jpg [View same] [iqdb] [saucenao] [google]
11765026

>>11765009

>> No.11765368

>>11764946
Gruyere is my favorite cheese... I've tried asiago, parmesan, provolone, manchego, Gouda, Jarlsberg, Swiss, various cheddars, jack, and blue cheese. I haven't really tried soft cheeses other than goat since I don't really know what to use then for... Anyways, am I pleb for having gruyère as my fav, and also, what cheeses am I missing out on?

>> No.11765437

>>11765368
Try out some soft stinky brie cheeses
I made baked brie and homemade dipping puff pastry things the other day and I just about came on the spot

>> No.11766340

>>11764946
Are those "Applewood smoked" gruyeres good and worth the 7/8 bucks?
Can't seem to find other varieties so I usually stick to swiss.

>> No.11766367

It smells so bad but it tastes so good

>> No.11767258
File: 63 KB, 640x960, 1a.jpg [View same] [iqdb] [saucenao] [google]
11767258

>>11766367
smells like an amplified version of my girlfriend's butthole so it turns me on

>> No.11768717
File: 48 KB, 445x259, Trieurs-14-445x259.jpg [View same] [iqdb] [saucenao] [google]
11768717

>>11765368
You should try Comté (aged 12 months minimum). I bet you're going to love it.

>> No.11768730
File: 109 KB, 1200x900, bergkäs.jpg [View same] [iqdb] [saucenao] [google]
11768730

Bergkäse > Gruyere

>> No.11769090
File: 116 KB, 1084x926, 1544052375462.jpg [View same] [iqdb] [saucenao] [google]
11769090

>>11766340
pls respond

>> No.11769157
File: 139 KB, 900x1200, 1517597970068.jpg [View same] [iqdb] [saucenao] [google]
11769157

>>11764946

How do you guys eat the stuff?

I want to get into these cheese more, any good recipe ideas?

>> No.11769172

>>11769090
I really like it. One of my favorite mild cheeses, easily.

>> No.11769180

>>11766340
That sounds like some nasty shit they sell in winsconsin
>>11768717
Comte is a poor man's gruyere

>> No.11769242

>>11765368
Also, if you love Gruyère so much you should also check out L'Etivaz. It's the patrician's Gruyère made like it used to be back in the days.

>>11769180
Meh. I understand why you might think that but they're just two different cheeses with different flavours and profile. Gruyère's taste can sometimes be quite overwhelming and it's nice to change from time to time. It is indeed a less "complex" cheese you are right, but it's so good I don't think there's a single person in the world who can't enjoy Comté. It's just that good.

>> No.11770353

>>11764946
I fucking love cheese, why is it like crack?

>> No.11770360

>>11765368
There's this french cheese that has this white stuff on top I forgot what it was called but the older it gets the creamier it becomes, it's delicous af. Also some other notable fresh cheeses from mexico are pretty delicious, especially the ones brined in white wine

>> No.11770396

>>11770353
umami compounds