/ck/ - Food & Cooking

File: 87 KB, 1100x732, cheese-varieties.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Thu Feb 14 22:21:14 2019 No.11908852 [Reply] [Original]

What's /ck/'s favorite cheese?

>>	Anonymous Thu Feb 14 22:33:49 2019 No.11908904 i usually cycle between Aged and Smoked English Cheddar, Camembert (l’Extra), or a good blue cheese what about you, OP?

>>	Anonymous Thu Feb 14 23:05:47 2019 No.11909014 gouda cheap, tastes great and I don't feel pretentious eating it

>>	Anonymous Thu Feb 14 23:06:45 2019 No.11909019 >>11909014 have you tried smoked gouda? GOAT on burgers

>>	Anonymous Thu Feb 14 23:19:28 2019 No.11909055 I enjoy roquefort. Any blue cheese really.

>>	Anonymous Thu Feb 14 23:21:32 2019 No.11909064 >>11908852 sharp cheddar. its not the best cheese for everything, but if i could only have one forever, it would be an aged sharp cheddar. im a man of simple tastes.

>>	Anonymous Thu Feb 14 23:26:25 2019 No.11909083 >>11909055 on steak or on freshly baked baguette... keep talking dirty to me

Anonymous Thu Feb 14 23:33:29 2019 No.11909105

>>11908852
Whole goat milk mozzarella, its so damn cheesy and stringy and a bakes so well, i thought fresh cow milk mozzarella was good but when i tried goat milk mozzarella is was like holy shit. Stupid hard to find though enoughtside of my Italian market that has it like 3 times a year

>>	Anonymous Thu Feb 14 23:34:55 2019 No.11909111 >>11909105 Tell those wops to get their act together.

>>	Anonymous Thu Feb 14 23:37:38 2019 No.11909125 Fancy swiss cheese

>>	Anonymous Thu Feb 14 23:58:43 2019 No.11909178 >>11908852 Brie. The cheese is creamy and the rind is delicious.

>>	Anonymous Fri Feb 15 00:26:06 2019 No.11909271 File: 48 KB, 1024x576, maxresdefault.jpg [View same] [iqdb] [saucenao] [google] Changes constantly, but right now it's this washed rind we're selling at work called Pugwa, I think it's locally made, tasty as hell pic similar but unrelated

>>	Anonymous Fri Feb 15 00:29:11 2019 No.11909278 File: 49 KB, 500x333, cots.jpg [View same] [iqdb] [saucenao] [google] Fucking cotswold

>>	Anonymous Fri Feb 15 00:31:54 2019 No.11909285 I have been eating a Parmesan bagel a day for like 2 weeks

>>	Anonymous Fri Feb 15 00:33:51 2019 No.11909292 >>11909055 Based and bluepilled

>>	Anonymous Fri Feb 15 01:54:44 2019 No.11909560 >>11909064 This, the sharper the better.

>>	Anonymous Fri Feb 15 02:07:14 2019 No.11909600 Goats cheese mozzarella, smoked cheddar or Camembert.

>>	Anonymous Fri Feb 15 02:56:02 2019 No.11909721 >>11909064 This + Comté Vieux

>>	Anonymous Fri Feb 15 04:18:18 2019 No.11909886 File: 39 KB, 550x413, fromage-de-chevre-a-pate.jpg [View same] [iqdb] [saucenao] [google] >>11909271 nvm it's pagwa, the cheese place misspelled it, the stuff we have is a lot more aged than pic tho

>>	Anonymous Fri Feb 15 04:21:00 2019 No.11909896 Manchego is the only right answer

>>	Anonymous Fri Feb 15 04:31:03 2019 No.11909921 File: 7 KB, 270x187, cringe.jpg [View same] [iqdb] [saucenao] [google] >>11909014 >I don't feel pretentious eating it

>>	Anonymous Fri Feb 15 04:32:48 2019 No.11909925 File: 170 KB, 800x600, charolais-decoupe.jpg [View same] [iqdb] [saucenao] [google] This is my pick.

>>	Anonymous Fri Feb 15 04:45:13 2019 No.11909945 File: 12 KB, 480x640, 1548155372172.jpg [View same] [iqdb] [saucenao] [google] >>11909014 >caring what others think even if youre eating it on your own jesus christ dude

>>	Anonymous Fri Feb 15 06:12:22 2019 No.11910052 >>11909278 Leicester isn't in the cotswolds. t. Someone who lives in the cotswolds.

>>	Anonymous Fri Feb 15 06:23:30 2019 No.11910075 >>11908852 Mimoulette

>>	Anonymous Fri Feb 15 06:32:07 2019 No.11910094 File: 37 KB, 500x375, Prosciutto-and-Brie-on-Baguette-2.jpg [View same] [iqdb] [saucenao] [google] >>11908852 très bon

Anonymous Fri Feb 15 06:35:43 2019 No.11910103
File: 2.21 MB, 1920x1080, lapland-cheese-with-berry-sauce-on-a-white-plate-on-a-wooden-board_ndgc5wcqx__F0003.png [View same] [iqdb] [saucenao] [google]

Lapland cheese if I'm feeling exotic and can it's available, Jāņu/Caraway cheese is nice even if it's not the season for it

>>	Anonymous Fri Feb 15 06:38:06 2019 No.11910105 >>11908852 K I L L A M O O K gimme that aged cheddar son.

>>	Anonymous Fri Feb 15 07:26:43 2019 No.11910154 >>11908852 Swiss, munster, and gouda are my top 3

>>	Anonymous Fri Feb 15 09:29:28 2019 No.11910403 Reblochon.

>>	Anonymous Fri Feb 15 09:45:09 2019 No.11910441 >Soft Brie >Semi-hard Gouda >Hard Manchego >Funky Roquefort

>>	Anonymous Fri Feb 15 11:01:28 2019 No.11910687 JONG BELEGEN GOUDA

>>	Anonymous Fri Feb 15 11:05:29 2019 No.11910698 File: 76 KB, 700x700, bleu-d-auvergne-fermier.jpg [View same] [iqdb] [saucenao] [google] Bleu d'Auvergne

>>	Anonymous Fri Feb 15 11:27:13 2019 No.11910748 Gorgonzola.

>>	Anonymous Fri Feb 15 11:41:48 2019 No.11910806 Do you guys eat the rind

>>	Anonymous Fri Feb 15 12:24:35 2019 No.11910939 >>11910806 Depends on the cheese.

Anonymous Fri Feb 15 12:30:30 2019 No.11910955
File: 72 KB, 1280x720, moz.jpg [View same] [iqdb] [saucenao] [google]

Depends on what kind of mood I'm in. If I want something with fruit or crackers, I like goat cheese. If I want to have just a big hunk of cheese, I'll go for extra sharp cheddar or a big juicy ball of mozzarella. Sandwiches get Munster. Like I said - it all depends on the situation and mood.

https://www.youtube.com/watch?v=et7cMypDwqU

>>	Anonymous Fri Feb 15 12:52:36 2019 No.11911010 File: 26 KB, 437x437, photo.jpg [View same] [iqdb] [saucenao] [google] Pepper jack

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