Cheese Thread

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Cheese Thread Anonymous Mon Mar 25 11:18:34 2019 No.12080514 [Reply] [Original]

ITT: Post your favorite cheese

>>	Anonymous Mon Mar 25 11:21:50 2019 No.12080526 File: 4 KB, 192x144, 831C8865-B8E6-45B5-A4EE-2F1FEE7C1AAC.jpg [View same] [iqdb] [saucenao] [google] Yummy

>>	Anonymous Mon Mar 25 11:49:48 2019 No.12080603 File: 77 KB, 688x734, stracchino-card-101.jpg [View same] [iqdb] [saucenao] [google] Patrician choice coming through

>>	Anonymous Mon Mar 25 11:57:31 2019 No.12080620 File: 184 KB, 1500x1125, little_black_bomber.jpg [View same] [iqdb] [saucenao] [google] This, just above any excellent well aged Cheddar.

>>	Anonymous Mon Mar 25 11:59:44 2019 No.12080625 File: 290 KB, 580x388, LaTur.jpg [View same] [iqdb] [saucenao] [google] ill say what I said last week bros. la cur is good shit then their is kashkavall . eastern european cheese

>>	Anonymous Mon Mar 25 14:35:57 2019 No.12081138 File: 278 KB, 500x333, Miyokos-Vegan-Pub-Cheese-e1505793726508.png [View same] [iqdb] [saucenao] [google] For me it's Miyoko's

>>	Anonymous Mon Mar 25 14:39:05 2019 No.12081154 >>12080526 Amazingly you posted a pic sized perfectly for those little tiny bugs

Anonymous Mon Mar 25 15:18:15 2019 No.12081331
File: 76 KB, 840x565, KraftSingles24.jpg [View same] [iqdb] [saucenao] [google]

>>12080514
>>12080526
>>12080603
>>12080620
>>12080625
>>12081138

I fucking hate how pretentious this faggot board is. Good old kraft singles taste just as good as any of this shit you retards are posting

>>	Anonymous Mon Mar 25 15:20:32 2019 No.12081334 Parmesan or mozzarella

>>	Anonymous Mon Mar 25 15:21:56 2019 No.12081340 for me it's Brie

>>	Anonymous Mon Mar 25 15:22:41 2019 No.12081344 >>12081331 3/10

>>	Anonymous Mon Mar 25 15:27:51 2019 No.12081360 File: 83 KB, 800x800, s690656167819507441_p344_i24_w800.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Mon Mar 25 15:27:53 2019 No.12081362 >>12081331 LULZ!!!!!!!!! le troll face xD haha gottem

>>	Anonymous Mon Mar 25 15:28:12 2019 No.12081365 File: 2 KB, 230x160, 1547316398249.png [View same] [iqdb] [saucenao] [google] >>12081331 no. bad mutt.

>>	Anonymous Mon Mar 25 15:31:06 2019 No.12081378 File: 71 KB, 767x767, camembert.jpg [View same] [iqdb] [saucenao] [google] The best of the best

>>	Anonymous Mon Mar 25 15:37:11 2019 No.12081404 For me? It's dick cheese

>>	Anonymous Mon Mar 25 15:38:25 2019 No.12081409 File: 158 KB, 1205x992, tumblr_n5s0zvLO091s7180eo1_1280.jpg [View same] [iqdb] [saucenao] [google] >>12081404 Forgot picture

>>	Anonymous Mon Mar 25 15:52:30 2019 No.12081471 >>12081331 man whyd you even bother posting this. kraft cheese is nice on a simple bacon egg and cheese diner style or something. at least make your troll more elaborate

>>	Anonymous Mon Mar 25 15:55:01 2019 No.12081480 A nice ripe brie is god tier.

>>	Anonymous Mon Mar 25 16:25:43 2019 No.12081607 File: 84 KB, 550x410, le-cabrissac-kaese-aufgeschnitten.jpg [View same] [iqdb] [saucenao] [google] >>12080514 le cabrissac - surprisingly creamy with one of the most intense crusts I've ever had

Anonymous Mon Mar 25 16:29:50 2019 No.12081619
File: 1.03 MB, 2048x2048, 1550283745079.jpg [View same] [iqdb] [saucenao] [google]

>>12080625
La Tur is pretty based. Try Rochetta if you can get your hands on one (Which would probably be easy enough cause it doesn't seem like you live in burgerland).

Anyways pic related are my favs. Also Parmigiano Vacche-Rosse.

>>	Anonymous Mon Mar 25 16:31:10 2019 No.12081623 File: 105 KB, 574x574, stilton.jpg [View same] [iqdb] [saucenao] [google] >>12081378 certainly one of the best especially when eaten on its own I'd still pick pic related

>>	Anonymous Mon Mar 25 16:32:14 2019 No.12081632 >>12080603 >pretentious mozzarella, utterly void of flavor no thanks

>>	Anonymous Mon Mar 25 16:33:31 2019 No.12081635 >>12081607 >crust

>>	Anonymous Mon Mar 25 16:33:55 2019 No.12081637 taleggio port salut scamorza

>>	Anonymous Mon Mar 25 16:34:51 2019 No.12081639 File: 91 KB, 600x600, 20031600000.0.jpg [View same] [iqdb] [saucenao] [google] >>12081623 Based. Colston Bassett Stilton is one of the best things I've ever tasted.

>>	Anonymous Mon Mar 25 16:35:03 2019 No.12081642 >>12081635 Like a good 'za

>>	Anonymous Mon Mar 25 16:37:42 2019 No.12081652 >>12081635 Cope over your Wal-Mart cheese style dairy product harder

>>	Anonymous Mon Mar 25 16:39:29 2019 No.12081660 >>12081652 I think, rather than 'crust', the word that is typically used is 'rind'

>>	Anonymous Mon Mar 25 16:40:18 2019 No.12081661 >>12081652 it's called a rind you simpleton I bet you think it's toxic and cut it off, too

>>	Anonymous Mon Mar 25 18:16:35 2019 No.12082045 File: 80 KB, 576x768, 1552250802653.jpg [View same] [iqdb] [saucenao] [google] Real talk: I can't stand the musty flavor of bleu cheese, and I've never tried anything moldier than that. Am I JUST a tastelet, or is there something I'm missing?

>>	Anonymous Mon Mar 25 18:34:20 2019 No.12082120 >>12081635 >crust Oh look, an amerilard weighs in with his "judgement of WI" authoritative opinion about cheese!

>>	Anonymous Mon Mar 25 18:43:42 2019 No.12082153 File: 20 KB, 498x374, port-salut.jpg [View same] [iqdb] [saucenao] [google] >>12080514 This stuff is so addictive. Can easily eat the whole thing in one sitting.

Regular normal guy Mon Mar 25 18:47:43 2019 No.12082171
File: 40 KB, 450x450, parmesan.jpg [View same] [iqdb] [saucenao] [google]

Everyone knows Wisconsin cheese is the best cheese in the world. The reason everyone around the world understands this is because they know Wisconsin was colonized by the superior European races who invented civilization and not mud people who should all be exterminated especially if they set foot here in the Real America. We, the proud descendants of Vikings and like, the Ancient Romans who were white, used American ingenuity to improve on gross, antiquated European recipes that smelled gross and had weird textures. We use the same names as those obsolete gross smelly cheeses because it's the same thing and also because we are real proud White Western Civilizationers. Truth in labeling is just protectionism, consumers have a fundamental human right to be lied to.

I should also note that I have spent my entire life in Wisconsin and have never gone anywhere else, so I know a thing or two about Wisconsin cheese. Everyone I have ever met agrees with me so I know it's a universal truth known by everone. If you disagree you are obviously trolling and/or insane.

>>	Anonymous Mon Mar 25 18:56:40 2019 No.12082183 >>12082045 I don't like it either, but it's good in salads. Adds character. By itself it's almost rank. No, you're not a tastelet, you just have a different palate.

>>	Anonymous Mon Mar 25 18:57:18 2019 No.12082186 >>12082171 Do europeans really larp as wisconsiners?

>>	Anonymous Mon Mar 25 18:58:08 2019 No.12082189 i need cheese recommendations for bread with lemon marmalade

>>	Anonymous Mon Mar 25 19:03:45 2019 No.12082217 >>12082171 >0 trans fats triggered liberals

>>	Anonymous Mon Mar 25 19:10:57 2019 No.12082249 >>12082171 >consumers have a fundamental human right to be lied to. Based and "Catch-22" pilled

>>	Anonymous Mon Mar 25 19:13:30 2019 No.12082258 File: 97 KB, 600x600, 1C8DEF54-6139-4645-9A42-5804834B2130.jpg [View same] [iqdb] [saucenao] [google] >>12080514 White American

>>	Anonymous Mon Mar 25 19:14:50 2019 No.12082264 >>12082171 Europeans think Wisconsin cheese lacks flavor

>>	Anonymous Mon Mar 25 19:20:06 2019 No.12082281 The mozzarella is the best

Anonymous Mon Mar 25 19:25:25 2019 No.12082302
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>>12082171
Y'all better knock that fag yankee shit off. Over here in Arkansas we'd kick your ass for talking like that, ya hear? Anyway, original Arkansas cheese dip is much better than your yankee and yuro shit.

>>	Anonymous Mon Mar 25 19:33:07 2019 No.12082326 File: 666 KB, 1604x1197, Cottage-cheese-goat.jpg [View same] [iqdb] [saucenao] [google] absolutely NOTHING beats cottage cheese. i love those chunks

>>	Anonymous Mon Mar 25 20:07:21 2019 No.12082439 >>12080603 rossopillato e stracchinobasato

>>	Anonymous Mon Mar 25 20:08:28 2019 No.12082447 >>12081619 I do live in burgerland , I got la cur in a sort of upscale super market called whole foods. youd be surprised waht you can find in those places. rochetta is like la cur?

Anonymous Mon Mar 25 20:10:12 2019 No.12082453
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For me it's that half-eaten brie your forgot at the back of the fridge and now it's almost liquid and the ammonia stings your eyes.
I should buy some tomorrow so I can enjoy it a month from now while I remember.

>>	Anonymous Mon Mar 25 20:33:57 2019 No.12082535 >>12082326 yeah im down with that too, but eggs are better

>>	Anonymous Mon Mar 25 20:37:20 2019 No.12082552 >>12082326 Cottage cheese with chives in it mmm.

>>	Anonymous Mon Mar 25 20:38:15 2019 No.12082556 >>12082453 You should try that without breaking the skin, it's a lot better that way

>>	Anonymous Mon Mar 25 20:43:09 2019 No.12082572 >>12080514 In my factual opinion, the best cheese is smoked provolone. It complements all cold and hot temperatures, it will match any meat or bread or sauce.

Anonymous Mon Mar 25 21:08:21 2019 No.12082647

>>12082572
This sounds strange because smoking is sort of the point of adding a smoked flavor but I feel smoked cheese is way overpowering in that flavor department. It's kinda like the difference between bacon and pork belly. Its great and all but very samey in flavor

>>	Anonymous Mon Mar 25 21:37:16 2019 No.12082736 GOAT CHEESE MASTER RACE CHECKING IN

>>	Anonymous Mon Mar 25 21:50:26 2019 No.12082794 File: 2.66 MB, 4032x3024, E81B2C85-F405-4A17-8EE2-5C950121FE6A.jpg [View same] [iqdb] [saucenao] [google] I like washed rind cheeses the most. Epoisse, St Nectair are some of my faves. Mimolette is the queen. Chabichou is the king.

>>	Anonymous Tue Mar 26 01:18:12 2019 No.12083491 >>12081619 Comte is amazing, almost tastes like pineapples when I get it

>>	Anonymous Tue Mar 26 01:21:51 2019 No.12083496 File: 131 KB, 401x359, this asshole gets it.png [View same] [iqdb] [saucenao] [google] >>12082736

>>	Anonymous Tue Mar 26 01:24:53 2019 No.12083502 >>12082572 another based one. very good in a cheese quesadilla.

>>	Anonymous Tue Mar 26 03:10:38 2019 No.12083743 >>12081637 those are very young cheeses anon

>>	Anonymous Tue Mar 26 03:17:43 2019 No.12083758 File: 56 KB, 846x476, pagwa.jpg [View same] [iqdb] [saucenao] [google] >>12080514 right now it's pagwa, washed rind from northern ontario

>>	Anonymous Tue Mar 26 04:17:45 2019 No.12083884 >>12081632 Maybe the one you get in your shithole muttland state, it's absolutely nothing like mozzarella

>>	Anonymous Tue Mar 26 05:04:51 2019 No.12083965 >>12080514 Bros, recommend cheeses to try for a newcomer. I want to dive into the world of cheese. If it helps, I like >provolone >mozzarella >brie >this one goat cheese that was dipped in wine

>>	Anonymous Tue Mar 26 05:09:16 2019 No.12083976 >>12083965 honestly the best thing you can do is find the closest cheese shop/counter that lets you taste stuff. Go there when its not super busy, tell them what you like and ask for recommendations.

>>	Anonymous Tue Mar 26 05:20:52 2019 No.12084003 >>12080514 Swiss cheese, but only when it's melted and combined with other ingredients like eggs that make it chunky and not stringy, and therefore easy to take small bites of with a utensil.

>>	Anonymous Tue Mar 26 05:22:12 2019 No.12084004 Is 10 months aged parmesan good enough?

>>	Anonymous Tue Mar 26 05:28:47 2019 No.12084013 >>12082556 I will. I'll buy a whole one and just let it sit.

>>	Anonymous Tue Mar 26 05:29:44 2019 No.12084015 >>12082552 Try it sometime with green and kalamata olives mixed in.

>>	Anonymous Tue Mar 26 05:33:56 2019 No.12084019 >>12083491 Yeah, a lot of good quality hard cheeses definitely have a pineapple flavour to them. It's probably from some chemical or enzyme that's present in both I guess

>>	Anonymous Tue Mar 26 05:45:56 2019 No.12084037 >>12084004 >parmesan yikes

>>	Anonymous Tue Mar 26 06:03:51 2019 No.12084058 File: 229 KB, 416x631, hyetawi.png [View same] [iqdb] [saucenao] [google] >>12080620 Have you ever thought about Welsh independence? https://www.youtube.com/watch?v=s8DogVbrZWI

>>	Anonymous Tue Mar 26 07:42:54 2019 No.12084226 >>12084037 Why

>>	Anonymous Tue Mar 26 08:16:18 2019 No.12084308 >>12084004 10 months is very young. The PDO states that real parmesan has to be aged for at least 12 months.

>>	Anonymous Tue Mar 26 08:16:57 2019 No.12084309 >>12080514 Bought some provolone dolce today lads. Any ideas for what or how to cook with it?

>>	Anonymous Tue Mar 26 10:05:50 2019 No.12084553 >>12082045 I'm gonna be square: I bought some aged fontina because I like older stinky cheeses, and love fresh fontina. the damn stuff was so pungent I thought I was going to throw up. not interested in eating it

>>	Anonymous Tue Mar 26 10:06:51 2019 No.12084555 >>12082120 see >>12081661 I'm making fun of you retards not knowing the correct terminology

>>	Anonymous Tue Mar 26 10:12:13 2019 No.12084568 >>12083884 >extremely young soft cheese full of whey flavored only by added seasoning nah, they're the same

>>	Anonymous Tue Mar 26 10:20:58 2019 No.12084589 File: 11 KB, 300x300, Merlot_BellaVitano_Sartori_P031215.jpg [View same] [iqdb] [saucenao] [google] Still have this saved from the last thread.

>>	Anonymous Tue Mar 26 10:36:52 2019 No.12084630 >>12084553 I work in a cheese boutique and fontina is the one thing I absolutely fucking loathe. Hate cutting it, handling it, shredding it and hate the name too. Vile thing.

>>	Anonymous Tue Mar 26 10:50:22 2019 No.12084672 >>12084630 young fontina is nice aged fontina is... wow can't believe I bought this

>>	Anonymous Tue Mar 26 11:21:45 2019 No.12084766 >>12081331 >process cheese food

>>	Anonymous Tue Mar 26 11:32:03 2019 No.12084786 File: 88 KB, 900x900, Chevre.jpg [View same] [iqdb] [saucenao] [google] Anything goat is my favorite really I just love that funk

>>	Anonymous Tue Mar 26 11:56:38 2019 No.12084865 File: 104 KB, 800x800, delice-de-chartreuse.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Tue Mar 26 13:51:34 2019 No.12085220 >>12080625 >Eating la cur while listening to the cure. No? Just me?

>>	Anonymous Tue Mar 26 14:47:28 2019 No.12085400 File: 171 KB, 1024x1024, buche-sainte-maure-de-tourraine-fromage-aop-1024x1024[1].jpg [View same] [iqdb] [saucenao] [google] >>12084786 If you have the opportunity anon try some Sainte-Maure de Touraine, imo one of the best goat cheese ever.

>>	Anonymous Tue Mar 26 14:54:19 2019 No.12085423 >>12080514 3 year old goat salty cheese

>>	Anonymous Tue Mar 26 17:16:54 2019 No.12085953 File: 181 KB, 667x1000, 1543420280373.jpg [View same] [iqdb] [saucenao] [google] Is cheese the greatest food ever made?

>>	Anonymous Tue Mar 26 17:23:18 2019 No.12085981 What kind of cheese do they put in sweet pastries and why

>>	Anonymous Tue Mar 26 17:27:46 2019 No.12086000 >>12085981 Cream cheese and because it makes my cock hard

>>	Anonymous Tue Mar 26 17:29:28 2019 No.12086007 >>12084058 If you think my appreciation of Little Black Bomber has anything to do with it being Welsh then I feel sorry for you as you've clearly never tried it.

>>	Anonymous Tue Mar 26 17:34:38 2019 No.12086030 >>12084058 >silly man speaking gibberish If I wanted independence, I'd have tossed this tosser into the lake ages ago.

>>	Anonymous Tue Mar 26 17:36:03 2019 No.12086037 File: 14 KB, 480x360, hqdefault (2).jpg [View same] [iqdb] [saucenao] [google] >>12086000 >Cream cheese What's that?

>>	Anonymous Tue Mar 26 17:37:01 2019 No.12086041 File: 893 KB, 2700x1800, Philly_cream_cheese.jpg [View same] [iqdb] [saucenao] [google] >>12086037 https://en.wikipedia.org/wiki/Cream_cheese

Anonymous Tue Mar 26 17:38:05 2019 No.12086048
File: 506 KB, 500x582, KarstCaveAgedCheese-1.png [View same] [iqdb] [saucenao] [google]

This was the first ever 'fancy' cheese I've had and dang it's pretty good. I'd advise pairing with really intense cured pork because it has such an impactful flavor like the sharpest cheddar I can imagine.

>>	Anonymous Tue Mar 26 17:39:54 2019 No.12086055 File: 56 KB, 592x334, 1514993904824.jpg [View same] [iqdb] [saucenao] [google] >>12086041 How do I use it?

>>	Anonymous Tue Mar 26 17:42:18 2019 No.12086062 File: 292 KB, 776x949, 1538587750154.jpg [View same] [iqdb] [saucenao] [google] >>12086055 >insert into pastry >insert dick into pastry >feed pastry to maid named daisy >wife doesn't get to taste because she's beastly It's quite simple, really.

>>	Anonymous Tue Mar 26 17:44:39 2019 No.12086071 File: 91 KB, 1300x955, furious_angry_man_fist_hit_table_34265231.jpg [View same] [iqdb] [saucenao] [google] >>12086062 I don't have one

>>	Anonymous Tue Mar 26 17:45:38 2019 No.12086074 File: 47 KB, 600x659, kerrygold-dubliner-cheese.jpg [View same] [iqdb] [saucenao] [google] how the HELL has nobody posted the irish chad cheese yet

Anonymous Tue Mar 26 17:47:04 2019 No.12086079
File: 727 KB, 850x1199, 1537690029350.jpg [View same] [iqdb] [saucenao] [google]

>>12086071
No cream cheese for you then, anon. If you can't live by the cheese, then you can't possibly hope to die by the cheese. And cream cheese is the undisputed phoenix of the cheese world.

>>	Anonymous Tue Mar 26 17:49:51 2019 No.12086087 >>12085400 Why do surrender frogs use such pozzed up pretentious fag names for their cheese?

>>	Anonymous Tue Mar 26 17:50:40 2019 No.12086090 File: 376 KB, 600x800, 1477761549508.jpg [View same] [iqdb] [saucenao] [google] >>12086079 It's not fair bros

>>	Anonymous Tue Mar 26 18:05:16 2019 No.12086140 File: 110 KB, 480x280, bola-de-queso-oaxaca.jpg [View same] [iqdb] [saucenao] [google] Queso oaxaca :D

>>	Anonymous Tue Mar 26 18:16:21 2019 No.12086190 >>12084058 He sounds like he's choking on a sheep cock when he talks Welsh.

>>	Anonymous Tue Mar 26 18:24:12 2019 No.12086219 File: 376 KB, 976x675, Caciocavallo.jpg [View same] [iqdb] [saucenao] [google] caciocavallo, the working man cheese

>>	Anonymous Tue Mar 26 18:30:53 2019 No.12086245 File: 5 KB, 166x250, 1543598513487.jpg [View same] [iqdb] [saucenao] [google] >>12085953 NOBODY ANSWERED MY OBVIOUSLY RHETORICAL FUCKING QUESTION WTF

>>	Anonymous Tue Mar 26 18:36:20 2019 No.12086266 File: 40 KB, 488x488, GUEST_31da6653-6fd7-49d5-b771-bd57da9f17f9.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Tue Mar 26 20:22:57 2019 No.12086727 File: 52 KB, 502x335, 123.jpg [View same] [iqdb] [saucenao] [google] >>12086245 >>12085953 no its pusy

>>	Anonymous Tue Mar 26 20:58:46 2019 No.12086875 >>12086219 those look beautiful, what does it taste like?

>>	Anonymous Tue Mar 26 21:03:11 2019 No.12086887 How do I get into funky cheese? Is it an acquired taste like whiskey and cigars?

>>	Anonymous Tue Mar 26 21:07:25 2019 No.12086895 >>12086875 anon are you gay?

>>	Anonymous Tue Mar 26 21:10:45 2019 No.12086908 >>12080603 Not as good as Casu marzu

>>	Anonymous Tue Mar 26 21:21:04 2019 No.12086960 File: 182 KB, 320x298, queso fresco.png [View same] [iqdb] [saucenao] [google]

>>	Anonymous Tue Mar 26 21:33:57 2019 No.12087029 File: 34 KB, 291x400, 1537319509309.jpg [View same] [iqdb] [saucenao] [google] >>12086895

>>	Anonymous Tue Mar 26 21:41:54 2019 No.12087069 >>12082453 >half-eaten brie your forgot at the back of the fridge But Brie stops aging when you cut the cheese wheel.

>>	Anonymous Tue Mar 26 21:42:23 2019 No.12087071 File: 51 KB, 920x632, 241074BA-779E-4036-A2B6-7137F78FAF95.jpg [View same] [iqdb] [saucenao] [google] how has no one posted America’s greatest cheese???

>>	Anonymous Tue Mar 26 21:44:36 2019 No.12087082 >>12084226 Because it's Parmigiano. You would insult Italians calling their cheese a "parmesan".

>>	Anonymous Tue Mar 26 21:46:54 2019 No.12087097 File: 108 KB, 1500x1125, 20151017-pies-vicky-wasik-2.jpg [View same] [iqdb] [saucenao] [google] For me, it's mozzarella. The best fresh cheese.

>>	Anonymous Tue Mar 26 22:38:37 2019 No.12087310 File: 272 KB, 768x1024, queijo sao jorge.jpg [View same] [iqdb] [saucenao] [google] Portuguese cheese is the best

>>	Anonymous Tue Mar 26 23:06:48 2019 No.12087444 Tbh any Italian cheeses, it's what I grew up with and it makes me happy when I eat it. I have a very dull life now and the only thing that brings me joy is remembering my child hood.

>>	Anonymous Wed Mar 27 00:21:54 2019 No.12087728 File: 57 KB, 712x737, havarti-cheese_new.jpg [View same] [iqdb] [saucenao] [google] Havarti. God bless those Danes.

>>	Anonymous Wed Mar 27 00:32:55 2019 No.12087766 >>12087097 it's mootzarelle. Best served with proschutte or gabagool

>>	Anonymous Wed Mar 27 00:37:06 2019 No.12087780 File: 80 KB, 249x185, 64slicesofamericancheese.png [View same] [iqdb] [saucenao] [google] >>12081331 Mmmm... sixty-four slices of American cheese...

Anonymous Wed Mar 27 01:42:10 2019 No.12088015
File: 60 KB, 679x497, 81URCQIXtXL._SX679_.jpg [View same] [iqdb] [saucenao] [google]

>>12080514
It's gotta be Occelli in foglie di Castagno. They wrap it in chestnut leaves and the flavor is super strong near the rind. Like a parmesan but better miraculously.

>>	Anonymous Wed Mar 27 01:43:40 2019 No.12088023 File: 64 KB, 1348x900, Testun-al-Malto-e-Whiskey-3.jpg [View same] [iqdb] [saucenao] [google] >>12088015 The malt version is awesome too.

>>	Anonymous Wed Mar 27 03:01:13 2019 No.12088226 >>12081331 Im usually Anti pretentious, and pro american, but you are wrong, if you havent had a cheese better than the singles or think they are all bad compared you are just plain wrong, >inb4 fell for bait This goes for anyone

>>	Anonymous Wed Mar 27 03:12:05 2019 No.12088247 File: 6 KB, 200x200, thinking.gif [View same] [iqdb] [saucenao] [google] is danish blue really just low quality roquefort?

>>	Anonymous Wed Mar 27 03:51:03 2019 No.12088314 >>12080620 Try wookie hole cheddar. Shits cash

>>	Anonymous Wed Mar 27 07:17:11 2019 No.12088633 Is it bad to eat the entire circle of soft cheese at a time? I don't do it very often, but goddamn it's always tempting

>>	Anonymous Wed Mar 27 07:19:19 2019 No.12088637 >>12081360 >>12081607 >>12081619 >>12081623 >>12081639 >>12082453 disgusting

>>	Anonymous Wed Mar 27 07:20:14 2019 No.12088640 >>12088314 Yeah also a good one.

>>	Anonymous Wed Mar 27 07:39:10 2019 No.12088680 >>12085400 Thank you, I will try it out if I find some

>>	Anonymous Wed Mar 27 08:30:02 2019 No.12088766 >>12088637 Cope, tastelet

>>	Anonymous Wed Mar 27 08:41:30 2019 No.12088795 Where can I buy good cheese online? I live in Burgerland and there are no good places in my area to get artisan cheese. I am about to start making my own

>>	Anonymous Wed Mar 27 10:23:52 2019 No.12089111 File: 109 KB, 620x457, Sbirro-e-Menabrea.jpg [View same] [iqdb] [saucenao] [google] >>12088023 the only malt cheese i've tried is this one made with malt from menabrea beer, kinda cheap but still good

>>	Anonymous Wed Mar 27 14:19:12 2019 No.12090076 >>12088633 I have found that I enjoy certain foods more when I just eat a shitload at once instead of enjoying it little by little. Just enjoy yourself and don't think about it too much.

>>	Anonymous Wed Mar 27 14:31:25 2019 No.12090126 What is the best shelf stable cheese which I can realistically make at home?

>>	Anonymous Wed Mar 27 15:19:21 2019 No.12090318 >>12086140 I always got in trouble eating all of this when I was younger. Was always worth being beaten around with a belt

>>	Anonymous Wed Mar 27 15:40:36 2019 No.12090390 >>12090318 >Queso oaxaca You have to go back.

>>	Anonymous Wed Mar 27 16:57:20 2019 No.12090673 >>12086074 try it with raw radishes my dude, unbelievably good

>>	Anonymous Wed Mar 27 18:04:28 2019 No.12090979 >>12081378 This + cranberry sauce = heaven

>>	Anonymous Wed Mar 27 18:22:03 2019 No.12091049 File: 444 KB, 800x533, gerai.jpg [View same] [iqdb] [saucenao] [google] Dunno what y'all think of this but I've been eating it since I was young and always loved it love me some smoked gruyere and camembert also

>>	Anonymous Wed Mar 27 18:24:05 2019 No.12091057 File: 1.05 MB, 1080x1080, 7e7757b1e12abcb736ab9a754ffb617a.png [View same] [iqdb] [saucenao] [google] >>12080514 for me

>>	Anonymous Wed Mar 27 19:37:49 2019 No.12091345 File: 12 KB, 320x320, pecorino-siciliano-primo-sale.jpg [View same] [iqdb] [saucenao] [google] Nothing's better than a local primo sale

Anonymous Wed Mar 27 19:54:45 2019 No.12091406
File: 14 KB, 400x249, Please-sir-may-I-have-some-more.jpg [View same] [iqdb] [saucenao] [google]

Please someone answer my two questions if you can.

>What is the best shelf stable cheese which I can realistically make at home?

>Where can I buy good cheese online? I live in Burgerland and there are no good places in my area to get artisan cheese. I am about to start making my own

>>	Anonymous Wed Mar 27 21:55:32 2019 No.12091900 >>12091406 bump for answers

>>	Anonymous Wed Mar 27 23:05:13 2019 No.12092154 why does stinky cheese taste the best

>>	Anonymous Wed Mar 27 23:20:09 2019 No.12092208 >>12082736 this

>>	Anonymous Wed Mar 27 23:26:03 2019 No.12092231 >>12081344 >70% mad I'll take it bro, thanks!

>>	Anonymous Thu Mar 28 00:01:34 2019 No.12092364 >>12082153 my dude I really enjoy this cheese with beer. It has such a bitter taste but with a goopy creamy texture.

>>	Anonymous Thu Mar 28 00:06:04 2019 No.12092379 >>12082794 That's a purdy plate there. You know where it's from?

Anonymous Thu Mar 28 00:07:10 2019 No.12092384

>>12091406
I don't know about a specific site but if you know what cheese you want you can just google for it. There are even amazon sellers who will ship it to you in dry ice. My brother bought a brick of St. Angel online.

As for the other part of your question, cheese is pretty difficult to make. If you think you have the right equipment already then you can also find youtube tutorials, but it is kind of daunting if you've never done it before. Try starting with something simple like mozzarella before you start trying to do cultured cheeses. IMO even setting a good curd is hard.

Anonymous Thu Mar 28 00:11:15 2019 No.12092397

>>12088795
I mean some grocery stores are starting to carry nice cheeses. Some near me recently got some pretty good French cheeses. I personally think the US has been cultivating some good cheese lately, I tried Vermont creamery's bijou and its as good as any similar French style creamy cheeses.

>>	Anonymous Thu Mar 28 00:14:38 2019 No.12092409 >>12081360 based

>>	Anonymous Thu Mar 28 00:23:09 2019 No.12092444 >>12088247 Not low quality necessarily, but from what I've seen it's essentially a knockoff of Roquefort, using the same strain of mold

>>	Anonymous Thu Mar 28 00:24:56 2019 No.12092449 >>12092444 I find it to be pretty low quality, it's pretty much THE brand of bulk blue cheese restaurant suppliers sell

>>	Anonymous Thu Mar 28 01:18:51 2019 No.12092679 >>12082736 if posting you're favorite cheese without the best picture you have of it were legal we wouldn't be having this conversation now show us the greatness

>>	Anonymous Thu Mar 28 01:25:56 2019 No.12092700 File: 47 KB, 870x870, serveimage.jpg [View same] [iqdb] [saucenao] [google] Ricotta di bufala, Ricotta cheese made with buffalo milk is pretty great. Has this nice buttery aftertaste to it.

>>	Anonymous Thu Mar 28 02:39:23 2019 No.12092961 >>12080514 >Anonymous >Cheese Thread Stinks of rot and death Sure let's bite into it Fucking white folks

>>	Anonymous Thu Mar 28 02:41:42 2019 No.12092972 I've heard of the pairing of wine and cheese. But today at work I saw on the table an opened half eaten 500g packet of mozzarella cheese bar next to a cup of coffee.

>>	Anonymous Thu Mar 28 05:10:27 2019 No.12093218 File: 54 KB, 750x563, 4573467.jpg [View same] [iqdb] [saucenao] [google] parmegang

>>	Anonymous Thu Mar 28 05:11:30 2019 No.12093219 File: 71 KB, 574x574, 654784568.jpg [View same] [iqdb] [saucenao] [google] >>12093218 parmegang leaving the softy fag cheeses in the dust

>>	Anonymous Thu Mar 28 05:13:11 2019 No.12093223 File: 547 KB, 1000x823, 54376347.jpg [View same] [iqdb] [saucenao] [google] >>12093219 parmegang crumbling on cunts left and right goodnight

>>	Anonymous Thu Mar 28 05:14:16 2019 No.12093225 File: 77 KB, 800x533, 45373476.jpg [View same] [iqdb] [saucenao] [google] >>12093223 parmegang flaking on you fags from dawn till dust see ya later

>>	Anonymous Thu Mar 28 05:26:31 2019 No.12093253 nothing beats smoked polar cheese.

>>	Anonymous Thu Mar 28 05:47:58 2019 No.12093282 File: 124 KB, 320x235, primadonna.png [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Mar 28 05:50:44 2019 No.12093285 >>12083758 looks good, cow?

>>	Anonymous Thu Mar 28 06:19:35 2019 No.12093320 >>12080620 based taste anon welsh cheddar >>>>> t. half welsh

>>	Anonymous Thu Mar 28 06:43:43 2019 No.12093351 Normally I'm a soft cheese kind of guy, but I'm gonna spend tonight with a block of gruyere and a bottle of red wine

>>	Anonymous Thu Mar 28 07:53:15 2019 No.12093497 File: 203 KB, 800x600, chaource.jpg [View same] [iqdb] [saucenao] [google] >Ctrl-f Chaource >No Chaource Chaource

>>	Anonymous Thu Mar 28 07:54:52 2019 No.12093502 >>12093497 I've never seen this before. How is it? Tell me about Chaource, anon.

>>	Anonymous Thu Mar 28 08:06:30 2019 No.12093524 >>12093351 hot

Anonymous Thu Mar 28 08:08:27 2019 No.12093528
File: 272 KB, 840x630, Fresh.jpg [View same] [iqdb] [saucenao] [google]

>>12093502
It's a pretty interesting cheese because it both tastes really good - rich and creamy with a slight earthy tang - but it also has an unusual texture thing going on. When you first buy it, it might look like pic related, with a firm, slightly chalky texture all the way through. At this stage you can just slice it like any other firm cheese and the slice will hold together.

After a few days, though, it will develop into something more like the first pic. the grain of these cheese mellows and smooths out, the centre becomes softer and creamier and the bit closest to the rind turns into a sticky, luxurious spreadable goo.

>>	Anonymous Thu Mar 28 08:11:25 2019 No.12093535 File: 197 KB, 1475x1600, chaource 3.jpg [View same] [iqdb] [saucenao] [google] The end stage looks like this pic. As the goo spreads deeper, you ultimately end up with an almost liquid filling inside the tasty, slightly bitter rind.

Anonymous Thu Mar 28 08:15:40 2019 No.12093546
File: 642 KB, 1280x800, Chaource 4.jpg [View same] [iqdb] [saucenao] [google]

This is quite a common mid-point, depending on how the cheese is developing, with a full-on liquid rim and the centre of the cheese almost breaking away. Tends to happen if you keep it in the fridge rather than out, as the centre gooifies more slowly than the outer layer.

It's great to eat at all stages, so you can leave it until it hits the level that's right for you. First pic is my favourite, as I prefer to place slices than spread, but I do like it when it liquefies as well, it's just a little harder to handle.

>>	Anonymous Thu Mar 28 08:16:06 2019 No.12093548 >>12080620 >Wax Rind Get something that was aged in cloth bandages you pleb, You're on the right track though

>>	Anonymous Thu Mar 28 08:21:48 2019 No.12093568 >>12093546 That's actually quite fascinating. I'll see if I can't find some to try, thanks for the recommendation and info!

Anonymous Thu Mar 28 08:41:36 2019 No.12093621
File: 110 KB, 693x693, 11.jpg [View same] [iqdb] [saucenao] [google]

Are you even supposed to eat the moldy rind of mature cheese?
Sure the cheese inside is creamy and delicious, but the rind tastes like pungent arse every time, 100% of the time.
Why not cut it off?

>>	Anonymous Thu Mar 28 08:45:46 2019 No.12093634 >>12093621 Yes, silly. It's fantastic.

>>	Anonymous Thu Mar 28 08:48:51 2019 No.12093642 File: 130 KB, 643x253, Reblochon.jpg [View same] [iqdb] [saucenao] [google] >>12081378 hell yeah

Anonymous Thu Mar 28 08:50:55 2019 No.12093653
File: 27 KB, 550x320, oscypek.jpg [View same] [iqdb] [saucenao] [google]

Polish oscypek served hot with cranberry sauce is amazing, even better in toast.
put oscypek on a pan with piece of baking paper to melt it a bit, toss some salad and chrry tomatoes into a bowl, sear some walnuts and caramelize beets with balsamico sauce and youll find eden

Anonymous Thu Mar 28 15:33:59 2019 No.12095069
File: 248 KB, 1000x800, shropshire blue.jpg [View same] [iqdb] [saucenao] [google]

Shropshire blue personally, or one of the other similar variations you can find in britain. I find it nicer than stilton / other blue cheeses. The flavour is much silkier and less sharp.

>>	Anonymous Thu Mar 28 17:42:00 2019 No.12095595 What's that one cheese that requires a 2-man saw to cut apart?

>>	Anonymous Thu Mar 28 19:31:13 2019 No.12096075 >>12093546 what does this taste like? ive tasted some moldy cheese once and i didnt like it

>>	Anonymous Thu Mar 28 20:48:39 2019 No.12096358 File: 55 KB, 640x405, csm_content_tdm_810d1eb9d0.jpg [View same] [iqdb] [saucenao] [google] I got pic related, the flavour is amazing, but the smell jesus christ... it smells like a fucking corpse

>>	Anonymous Thu Mar 28 20:53:16 2019 No.12096383 >>12093653 can polacs eat something not smoked?

>>	Anonymous Thu Mar 28 21:02:35 2019 No.12096418 >>12080620 I think Davidstow's 3 year old Cornish Cruncher is an easy equal, and possibly a superior.

>>	Anonymous Thu Mar 28 21:08:32 2019 No.12096436 File: 109 KB, 900x600, parmreg.jpg [View same] [iqdb] [saucenao] [google] any other choice than parmigiano reggiano is wrong it is the perfect cheese.

>>	Anonymous Thu Mar 28 21:13:42 2019 No.12096453 File: 101 KB, 800x600, Aged_Gouda_cheese_1.jpg [View same] [iqdb] [saucenao] [google] I can't stop buying this 3 year gouda. It's so fucking good I can eat nearly the whole wedge in one sitting until my stomach feels like hell.

>>	Anonymous Thu Mar 28 21:41:05 2019 No.12096573 >>12080514 Anyone here /fetacheese/?

>>	Anonymous Thu Mar 28 22:00:23 2019 No.12096649 >>12080514 I would say square "cheese", but I tried some Brie and the taste was nasty, but then I tried it again and can't get enough of it now.

>>	Anonymous Thu Mar 28 22:16:28 2019 No.12096706 >>12084786 Dude goat cheese is so fucking good, I love it on pizza too. Fuck now I want goat cheese.

>>	Anonymous Thu Mar 28 22:20:30 2019 No.12096723 >>12086887 I’m sure some fag will answer you and say yes but honestly there’s a point where cheese gets to funky and becomes toe jam.

>>	Anonymous Thu Mar 28 22:21:59 2019 No.12096727 >>12087728 I too am a havarti fan anon, best cheese for a roast beef sandwich.

>>	Anonymous Thu Mar 28 22:27:07 2019 No.12096742 >>12092961 >Brown folks having inferior taste buds so they can’t enjoy the delicious taste of aged cheese >brown folks can’t digest lactose so they get farts when they try to get on our level >f-f-fucking white people!

>>	Anonymous Thu Mar 28 22:29:01 2019 No.12096753 >>12096573 Greekfag here, shit is gold

>>	Anonymous Thu Mar 28 22:37:23 2019 No.12096791 >>12081378 I had it as a kid when my French teacher brought us some, now I can't find it anywhere near where I live. I really wanted to fuck her, she was really sexy. =(

>>	Anonymous Thu Mar 28 22:53:29 2019 No.12096852 >>12093535 that looks goddamn amazing

>>	Anonymous Thu Mar 28 23:31:28 2019 No.12096996 File: 559 KB, 1063x957, Old-Amsterdam_Gran-1.jpg [View same] [iqdb] [saucenao] [google] >>12096453 those crunchy salt crystals is the best part

>>	Anonymous Fri Mar 29 10:07:00 2019 No.12098843 >>12093546 Wait, why doesn't this liquefaction happen before it's sold?

Anonymous Fri Mar 29 10:09:11 2019 No.12098850

>>12098843
The liquification takes time. It's dependent on very slow chemical reactions and microbial processes inside the cheese. It takes a long time.

If they just kept the cheese in storage until it got soft in the center then there wouldn't be any time to ship it before it went bad, so the cheeses are shipped fairly young, then customers can buy them at their desired level of age.

>>	Anonymous Fri Mar 29 10:13:25 2019 No.12098868 >>12098850 Ah, I see. Can it be aged like Brie? How similar are these two cheeses anyway?

Anonymous Fri Mar 29 11:41:51 2019 No.12099107

>>12086087
Many cheeses are named after the cities or geographical locations they originated from/are traditionally produced. And a lot of french places are named after saints. But that is not something completely uncommon in mainland europe. If you consider european city names pozzed up pretentious fags, what does this say about all the american cities named after european places?

>>	Anonymous Fri Mar 29 14:35:56 2019 No.12099817 File: 337 KB, 2048x1536, goat.jpg [View same] [iqdb] [saucenao] [google] >>12080514 My top ten (not ordered) Roquefort Camembert Morbier Stilton Mozzarella Parmigiano Reggiano Feta Metsovone Anthotiro Ladotyri Mytilinis

>>	Anonymous Fri Mar 29 15:34:20 2019 No.12100016 File: 506 KB, 1600x1200, ob_e46878_fromage-petit-breton.jpg [View same] [iqdb] [saucenao] [google] >>12080514 Who's a /PetitBreton/ lad here ?

>>	Anonymous Fri Mar 29 15:37:11 2019 No.12100023 >>12098868 Yes, it can be aged like Brie. It's quite similar to Brie actually.

>>	Anonymous Fri Mar 29 15:43:46 2019 No.12100040 >>12082171 Is that you SS?

>>	Anonymous Fri Mar 29 15:54:29 2019 No.12100064 File: 51 KB, 500x375, patriciancheese.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Fri Mar 29 16:05:33 2019 No.12100089
File: 2.13 MB, 1080x1176, asdfasdfasdf.png [View same] [iqdb] [saucenao] [google]

(pic unrelated)
I recently matched with a French girl on Tinder with something on her profile like "the worst part of life is bread makes you fat and cheese is expensive" (paraphrasing). Naturally, to make some conversation I asked her what her favourite cheese was. Went something like this:
>so what's your favourite cheese?
>for me, it's brique
>(me, confused) oh you mean brie? What type?
>no no, i mean brique, brand président
>oh ok, anyways...

>>	Anonymous Fri Mar 29 19:21:49 2019 No.12100778 >>12100089 >b-b-but it's the cheese that makes you fat should've opened with that

>>	Anonymous Fri Mar 29 19:28:28 2019 No.12100813 >>12084589 good shit used to get this at the whole foods all the time

>>	Anonymous Fri Mar 29 19:28:28 2019 No.12100814 >>12100778 to be fair, it was one of those "quirky" phrases, or things to make one seem so. The girl was good looking and pretty thin (we did end up meeting, she was completely basic insta-girl, wanted to be a social media manager lmao)

Anonymous Fri Mar 29 19:45:33 2019 No.12100879
File: 903 KB, 767x1037, Screenshot_2019-03-29-19-40-38~2.png [View same] [iqdb] [saucenao] [google]

>>12080514
Quebec just make the best dairy products in the world, we won a camembert award against france not so long ago.
heres my pick, unrefined cheddar curds, aka poutine cheese

>>	Anonymous Fri Mar 29 21:04:47 2019 No.12101152 >>12100879 I don't buy cheese curds anymore because I eat the entire bag the day I get them.

>>	Anonymous Fri Mar 29 21:15:38 2019 No.12101169 >>12093285 no it's cheese

>>	Anonymous Sat Mar 30 00:03:12 2019 No.12101768 >>12086960 you have to go back

>>	Anonymous Sat Mar 30 00:38:50 2019 No.12101870 >>12101152 theyre good when fresh anyway, they lose their texture if you refrigerate and eat them on the next day. its the best when its warm and fresh in the morning

>>	Anonymous Sat Mar 30 00:43:28 2019 No.12101888 File: 552 KB, 2138x1202, Goat Cheese.jpg [View same] [iqdb] [saucenao] [google] Try this if you haven't yet.

>>	Anonymous Sat Mar 30 03:42:11 2019 No.12102345 Any tips for a newcomer to cheese? What are some uncommon cheeses that still somewhat appeal to a normie? i.e. doesn't stink like shit.

Anonymous Sat Mar 30 08:48:49 2019 No.12103081

>>12102345
Where are you from? I think the easiest cheeses to get into, including the fact that they don't smell, are hard cheeses without mold. Price doesn't necessarily mean anything, but usually higher price means better quality. If you're in the US I can't really help you, but if you're in Europe then cheeses I'd recommend (perhaps on crackers or on their own. Never "molten" or in a sandwich):
>cheddar (one of the easier ones)
>manchego (cured is better/tastier than semicured)
>parmiggiano reggiano (here the more expensive the better usually, since there is only one brand legally able to be called so, but perhaps you can experiment with other parmiggianos) (avoid the ones 'for pasta')
>mature gouda (the cheaper ones feel like plastic imo, but that goes for every cheese)
>comté (my favourite one, a bit expensive but worth it, strong flavour)
>gruyère (tastes similar to comté, a bit worse imo, is more expensive, but perhaps a bit more easily available)

If you really want to get into cheeses, you can't skimp on price. If you don't like it, it's a one-time purchase anyways and you can tell yourself you don't like it. Don't buy too much if you just want to try - at most 200g. If you feel the cheese is too strong/overwhelming, try it with crackers or fresh bread; it dilutes the flavour a bit and extends it too. You should eat it in small slices only, not big chunks, I'd say no more than 2-3mm.

Next time you go to the supermarket, I'd say get 200g of really good parmesan (seriously, do not put it in pasta), and 200g of high quality comté, and a fresh baguette if possible.

>>	Anonymous Sat Mar 30 08:53:31 2019 No.12103096 >>12080514 Why's all the good cheese have to cost so much?

Anonymous Sat Mar 30 09:06:35 2019 No.12103117
File: 33 KB, 500x500, Food-Snob-Semi-Soft-Cheese-Danish-Havarti.jpg [View same] [iqdb] [saucenao] [google]

It hurts to live in a country with so little quantity and variety of cheese. The exorbitant prices do not help, but god I love some good creamy havarti.

Anonymous Sat Mar 30 09:45:48 2019 No.12103202

>comté
>appenzeller
>vacherin fribourgeois
>salers
>aged cheddar
These are my all-time favourite, the fruttier the better.
God I love cheese. Many anons have other tastes when it comes to their favorite but at the end of the day cheese lovers are based.
Anyone would recommend other, perhaps more obscure cheeeses based on these?

>>	Anonymous Sat Mar 30 09:50:26 2019 No.12103211 >>12103096 It takes a lot of milk, time, and carefully controlled environmental conditions to make good cheese. All of those things cost money.

>>	Anonymous Sat Mar 30 09:51:32 2019 No.12103214 >>12103081 Better yet, find a specialist cheese shop. They will give you free samples to try out, and their staff can help you based on things you already know and like.

>>	Anonymous Sat Mar 30 10:44:33 2019 No.12103331 >>12103214 imo it's hard to make a good decision with the pressure of someone looking at you while you taste it, especially if you don't know much about cheese

>>	Anonymous Sat Mar 30 19:21:02 2019 No.12105792 >>12080514 Saved

>>	Anonymous Sun Mar 31 01:45:49 2019 No.12107187 mascarpone is really good

>>	Anonymous Sun Mar 31 01:51:02 2019 No.12107210 File: 357 KB, 475x792, 4ff.png [View same] [iqdb] [saucenao] [google] >>12082171 god that is the single most disgusting brand of cheese I have ever had literally looking at it makes me wanna gag and I ate that maybe 4 or 5 years ago

>>	Anonymous Sun Mar 31 11:54:48 2019 No.12108590 File: 45 KB, 300x300, ost_26.jpg [View same] [iqdb] [saucenao] [google] Danbo style cheese, specifically Mammen Guld

>>	Anonymous Sun Mar 31 12:02:20 2019 No.12108622 lmao cheezerino

>>	Anonymous Sun Mar 31 14:22:55 2019 No.12109212 File: 40 KB, 500x500, 92031e713c.jpg [View same] [iqdb] [saucenao] [google] präst

>>	Anonymous Sun Mar 31 14:38:50 2019 No.12109271 File: 73 KB, 800x592, Red-Rock-Cheese.jpg [View same] [iqdb] [saucenao] [google] We get Red Rock Bleued Cheddar at work. Pretty fuckin A+

>>	Anonymous Sun Mar 31 14:42:01 2019 No.12109281 File: 11 KB, 272x272, huntsman_gloucester__79454.1498675474.jpg [View same] [iqdb] [saucenao] [google] An excellent mix of cheddar and bleu. Too bad I can't find it very often.

>>	Anonymous Sun Mar 31 15:07:50 2019 No.12109378 >>12109271 >>12109281 Why are vous mixing up votres words? Du tienes ein language impediment?

>>	Anonymous Sun Mar 31 15:12:43 2019 No.12109395 >>12109378 it's probably just an Amer*can't, go easy

>>	Anonymous Sun Mar 31 15:13:47 2019 No.12109400 >>12081331 >Euroshit larping as an American That isn't bad for grilled cheese though, if I'm honest.

>>	Anonymous Sun Mar 31 15:22:51 2019 No.12109437 >>12109395 我的 queso préféré es die Fromage Türkisch

>>	Anonymous Sun Mar 31 19:34:04 2019 No.12110566 I don't care as long as its melted a doesn't smell like wet asscrack.

>>	Anonymous Sun Mar 31 19:55:44 2019 No.12110657 >>12090390 To get more queso oaxaca, because we’re running out. And grab some panela for the grill.

>>	Anonymous Sun Mar 31 19:57:54 2019 No.12110660 >>12110657 Bring back some of that cone-shaped chocolate while you're there. This Abuelita crap is pissing me off.

>>	Anonymous Sun Mar 31 20:12:22 2019 No.12110712 File: 1.84 MB, 4608x3456, IMG_20190401_020803.jpg [View same] [iqdb] [saucenao] [google] Que contient le pain ?

>>	Anonymous Sun Mar 31 20:14:28 2019 No.12110721 File: 1.82 MB, 4608x3456, IMG_20190401_020837.jpg [View same] [iqdb] [saucenao] [google] >>12110712 Du cabécou Goat and sheep milk cheese are maitre course

>>	Anonymous Sun Mar 31 20:19:57 2019 No.12110746 >>12088247 roquefort is made from sheep milk

>>	Anonymous Sun Mar 31 20:25:15 2019 No.12110766 File: 5 KB, 300x168, 1783843.jpg [View same] [iqdb] [saucenao] [google] >>12081331 I'm ashamed to be in the same thread as you.

>>	Anonymous Mon Apr 1 03:16:28 2019 No.12112280 Garlic Cheese Go to this little place called osceola cheese if you want a little peace of cheese heaven. It's in osceola Missouri.

>>	Anonymous Mon Apr 1 03:25:23 2019 No.12112300 >>12085953 >rydia patrician taste anon

>>	Anonymous Mon Apr 1 03:29:33 2019 No.12112312 File: 2.57 MB, 382x554, 1537556153927.gif [View same] [iqdb] [saucenao] [google] >>12081331 >Cheese Food Fuck you cocksucker

>>	Anonymous Mon Apr 1 03:29:57 2019 No.12112315 >>12093285 goat

>>	Anonymous Mon Apr 1 03:37:40 2019 No.12112336 File: 26 KB, 450x450, Liquid Gold.jpg [View same] [iqdb] [saucenao] [google] >>12081331 >>12080514 superior cheese coming through

>>	Anonymous Mon Apr 1 04:08:29 2019 No.12112409 File: 67 KB, 782x689, muenster-cheese_large.jpg [View same] [iqdb] [saucenao] [google] Definitely muenster. It's really good in grilled cheese sandwich and hamburgers

>>	Anonymous Mon Apr 1 04:23:33 2019 No.12112441 I've only ever had cheddar cheese and whatever is on pizza What should I try next pals?

>>	Anonymous Mon Apr 1 07:50:12 2019 No.12112897 >>12112441 Parmesan, good quality, on its own

>>	Anonymous Mon Apr 1 08:04:52 2019 No.12112937 For me it's https://mousesfavourite.com/

>>	Anonymous Mon Apr 1 08:08:40 2019 No.12112950 [math]test[/math]

>>	Anonymous Mon Apr 1 12:42:20 2019 No.12113927 me like cheesey

>>	Anonymous Mon Apr 1 13:00:25 2019 No.12114026 Am I a pleb for liking pepper jack?

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/ck/ - Food & Cooking