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/ck/ - Food & Cooking

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File: 13 KB, 448x303, gruyere.jpg [View same] [iqdb] [saucenao] [google]
12508785 No.12508785 [Reply] [Original]

For me, it's Gruyere.

>> No.12508787

>>12508785
>le
reddit

>> No.12508830
File: 76 KB, 488x488, american cheese.jpg [View same] [iqdb] [saucenao] [google]
12508830

grilled cheese is fucking awful without processed/american cheese

>> No.12508852

>>12508830
Cringe and bluepilled

>> No.12508854
File: 66 KB, 560x560, vintage_organic_cheddar1.jpg [View same] [iqdb] [saucenao] [google]
12508854

>>12508785
godminster cheddar

>> No.12508855
File: 70 KB, 600x600, époisses.jpg [View same] [iqdb] [saucenao] [google]
12508855

For me it's époisses.

Peak creamy raw milk goodness.

>> No.12508863

>>12508855
Isn't this the one that reeks something fierce, strongly enough to be banned on French public transport? Do you eat the rind?

>> No.12508868

Are you supposed to eat the crust?

>> No.12508873
File: 10 KB, 320x269, StGeorge.jpg [View same] [iqdb] [saucenao] [google]
12508873

St George's Cheese, reminds me of when I was a kid.

>> No.12508875

>>12508868
Not on Gruyere, no. It's covered in wax and doesn't taste good.

>> No.12508877

>>12508863
naaah it smells good

Yeah the rind is totally edible

>>12508868
You can but it's pretty hard, doesn't taste great and is mostly bacteria and mold so most people skip it
On that type of cheese the crust is mostly there to regulate the humidity levels

>> No.12508880

>>12508785

Fuck tough to decide. Gruyere as well probably but I love fontina, smoked gouda and any sort of stinky French cheese

>> No.12508885

>>12508868
I've been buying rinds from my store, super cheap. The parmesan/hardcheese rinds still have plenty of grateable parm on them and you then use the rind in soups/sauces type stuff.

>> No.12508894

Teleme, the store stopped carrying it and told me the place that the gooey goodness was created burned down.
I had to settle for something else I ended up not enjoying

>> No.12508907
File: 42 KB, 640x405, Letivaz.jpg [View same] [iqdb] [saucenao] [google]
12508907

>>12508785
You fucking casual. Gruyère is pleb chow.

>> No.12508927

I'm a sucker for Taleggio.

>> No.12508933

>>12508785
how do I start liking cheese if it's all sour

>> No.12508935
File: 476 KB, 766x594, brie-de-favieres1.jpg [View same] [iqdb] [saucenao] [google]
12508935

Rotshild Brie

>> No.12508949
File: 137 KB, 333x500, traaf Epoisses cheese and packaging.jpg [View same] [iqdb] [saucenao] [google]
12508949

>>12508855

Basé

>> No.12508976

>>12508785
Gouda all the way followed by very sharp Cheddar and then Brie!

>> No.12508979

>>12508935
don't support them

>> No.12509305
File: 675 KB, 3531x3531, dat chedda.jpg [View same] [iqdb] [saucenao] [google]
12509305

>>12508785
Vintage Somerset Cheddar

>> No.12509309
File: 333 KB, 1125x799, 722CEFA9-F1A3-4E6D-841B-F3921FEC3001.jpg [View same] [iqdb] [saucenao] [google]
12509309

I like really strong cheddars. This is probably the tastiest out the supermarket ones. I should really try some fancier ones from a cheesemonger.

>> No.12509367
File: 255 KB, 2000x1500, 897D272C-457C-43C8-8BF39FE1ADC56FAD-zoom.jpg [View same] [iqdb] [saucenao] [google]
12509367

Blue cheeses in general. I'd love to try some real gorgonzola.

>> No.12509568
File: 41 KB, 645x484, C18F9953-9D29-478B-8D27-83204040FD9B.jpg [View same] [iqdb] [saucenao] [google]
12509568

Casgiu merzu.

>> No.12509798
File: 78 KB, 1024x683, Pecorino.jpg [View same] [iqdb] [saucenao] [google]
12509798

>Le Gruyere
8/10 for the intensive one

>Epoisses
9/10 with a good baguette and wine

>blue cheeses
7,5/10, can easily overwhelm you

I would like to present:
Pecorino Fantasy
8/10 bit too salty, but nice Pecorino taste and the olives and chili make it interesting

>> No.12509799

>>12508785
Any blue, I don't care which.

>> No.12509804

>>12509309
based
Davidstow 36 months is good, my Tesco sells it.
Try Sussex Charmer if you can find it. Maybe Sainsbury's.

>> No.12509834

I guess Americans don't get many of the non-solid European cheeses, right?

What do you guys eat instead?
>inb4 Kraft plastic cheese
I heard Wisconsin has a bit of a cheese culture?

>> No.12509843

>>12509834
Wisconsin Sharp White Cheddar is the best in the world.
Even Kraft slices are superior to most of that europoor shit.

>> No.12509847

>>12509804
Cheers anon, I’ll keep an eye out.

This is some good shit too, not the most Scottish of combinations but it’s fucking amazing on melba toast with bresaola and sundried tomato.

>> No.12509853
File: 3.70 MB, 3648x2736, D0C6F19F-7C50-4403-8217-F8ED70FC8BD2.jpg [View same] [iqdb] [saucenao] [google]
12509853

>>12509847
Forgot pic.

>> No.12509858

>>12509853
looks banging m8

>> No.12509862

>>12509843
Thank you for your polite answer.

Greetings from Europe :)

>> No.12509864

Only France, Switzerland, Spain can into cheese. Forget Italy.

>> No.12509865

>>12509862
kys

>> No.12509866

>>12508785
No cheese it’s bad for the environment

>> No.12509868

>>12509864
french cheese is disgusting and smells like toenails dipped in shit

>> No.12509870

>>12509864
>Scamorza
>Mozzarella
>Parmesan
>Pecorino

Yeah, forget Italy...

>> No.12509874

>>12509865
I wish your angry soul healing :)

>> No.12509875
File: 103 KB, 667x700, artofeating.com_-e1479827740794.jpg [View same] [iqdb] [saucenao] [google]
12509875

For me, its mimolette

>> No.12509880

>>12509868
You dont know shit about cheese

>> No.12509885

>>12509875
That looks amazing. What does it taste like?

>> No.12509886

>>12509798
Oh that looks fucking great.

>> No.12509889

>>12509870
don't forget Burrata
the delicious pocket of cream-filled cheese

>> No.12509890
File: 268 KB, 900x647, 51DF6C14-A985-4B1F-940A-C6B26F64B46E.jpg [View same] [iqdb] [saucenao] [google]
12509890

>>12509885
Cheese mites.

>> No.12509899

>>12509885
It resembles a very strong gouda, but its dryer, sweeter, and with a stronger earthy and nutty taste

>> No.12509902
File: 115 KB, 1200x761, Comte.jpg [View same] [iqdb] [saucenao] [google]
12509902

>the king of cheese hasn't been posted yet
I am disappoint, /ck/

>> No.12509907
File: 150 KB, 1280x960, Montgomerys_cheddar_cheese.jpg [View same] [iqdb] [saucenao] [google]
12509907

>>12509902
>comte
like gruyere, great for cooking, shit tier for a cheese board.

>> No.12509911

>>12509834
California has a huge cheese culture, especially goat cheese

>> No.12509914

>>12509907
Thats a stupid take. An aged Comte has its place everywhere on a cheese board

>> No.12509918
File: 166 KB, 1024x682, 503109-total-prejudice-eleve-250-millions.jpg [View same] [iqdb] [saucenao] [google]
12509918

>>12509870

Mass produced garbage tier.

>> No.12509921
File: 170 KB, 1000x1000, B80E6A62-E84F-4BA8-8501-42810FA0879C-21352-00001616892E812D.jpg [View same] [iqdb] [saucenao] [google]
12509921

My current favorite cheese, Italian soft cheese made of a mix of sheep goat and cow milk. Supposed to be pretty similar to robiola but I've never had robiola. I like to get it when it's young, almost tastes like a fresh cheese that has character from each of the 3 milks

>> No.12509922

>>12509918
Most of cheese can fall in these categories. Doesnt mean it cant have good ones

>> No.12509934

>>12508830
I wouldn't say it's awful at all with out American cheese. You can make some damn fine grilled cheese by combining all sorts of cheese. Semi-soft and semi-hard cheeses give the best melt. My recent grilled cheeses have mostly included sharp cheddar, muenster, and gouda. However, REAL American cheese still makes a great, classic grilled cheese. Not Kraft singles, but deli American cheese.
Now I'm craving a grilled cheese. Think I'll make one for breakfast.

>> No.12509935

>>12509918
>protip: if something is produced on a mass scale it’s often because it is a good product

>> No.12509936

>>12509914
No it doesn't.

>> No.12509940

>>12509936
Why wouldnt it

>> No.12509944

>>12509940
Because I wouldn't.

>> No.12509945

>>12509935

so Americans make good cheese now? Ahahah GTFO

>> No.12509947

>>12509944
I accept your concession

>> No.12509958

>>12509945
Americans make plenty of good cheeses, most of which isn't on a mass produced scale

>> No.12509963

>>12509945
It’s simple logic dumbass. Things are mass produced when there is a high demand for them. The cause for high demand may include the quality of the product, i.e. people want it because it’s good. It may also include low cost as in the case of American cheese, but that doesn’t mean anything mass produced is cheap shit.

>> No.12509967

>>12509958
Not really though.

>> No.12509974

>>12509967
Have you tried legit American cheese maker cheeses?

>> No.12509980

>>12509958
no they don't its all knockoff fake garbage

>> No.12509985

>>12509974
nobody here imports american cheese, so we all assume it's shit.
i mean, we get canadian cheese, new zealand cheese, both decent, but nothing from the US? must be of low quality, or we would be buying it surely?

>> No.12509987

>>12509980
What high quality American made cheeses have you had? Do you realize that there are plenty of creameries making good unique cheeses out here? Have you had any such cheeses?

>> No.12509988

>>12509963
>The cause for high demand may include the quality of the product, i.e. people want it because it’s good.

nope. they want it because it's cheap. go eat some more american plastic and cool off.

>> No.12509992
File: 32 KB, 512x547, 1551477954181.jpg [View same] [iqdb] [saucenao] [google]
12509992

>>12509987
>What high quality American made cheeses have you had?
>American
>high quality

>> No.12509994

>>12509985
Most industrial scale American cheese is shit and all the good stuff is on too low of a scale to be imported into Europe. If you make your way out to California or vermont or maybe Wisconsin there's a fuckload of local creameries making good quality shit, some of which might be available nationwide in certain stores. Maybe a cheesemonger in Europe would carry some American stuff?

>> No.12509996

>>12509988
You’re an irredeemable moron. Let’s look at something else until you get the point. Mercedes Benz cars are mass produced on an automated production line. Are they cheap shit?

>> No.12510001

>>12509992
Basically what you're saying is you have no idea what you're talking about

>> No.12510006

>>12509992
Making cheese isnt that hard, theres no reason why americans or anyone else wouldnt be able do to at least a couple of them given how big the country is. It just woudnt have a big market and hence isnt known here

>> No.12510007
File: 1.71 MB, 270x138, 1483546052476.gif [View same] [iqdb] [saucenao] [google]
12510007

>>12509996
>cars = cheese
>implying

they'd be far more expensive and higher quality if it was assembled by a few highly experienced engineers instead of slapped together by a bunch of drunken Poles

>> No.12510011

>>12510001
look at this Amerilard defending his shitty plastic "food product"

>> No.12510016

I fucking hate American-bashing by snobby Europeans.

t. Europoor

>> No.12510018
File: 605 KB, 1400x1400, beacon-blue.jpg [View same] [iqdb] [saucenao] [google]
12510018

>>12510016
they should up their cheese game then or just suck it up

>> No.12510019

>>12510007
>small scale is always better

Ok, I offer you a classic Coca Cola mass produced in a factory, and some Cola imitation an old lady made at her farm shop. Which one tastes better?

>> No.12510025

>>12510019
>false equivalence

dude, you got rekt like the dumb amerifat you are hahahaha.

>> No.12510027

>>12510011
What makes you think all American made cheese is shitty plastic food product?

>> No.12510028

>>12510019
plenty of small craft colas that taste 100x better than coca cola, because they actually contain cola, and sometimes even coca, whereas coca cola is chemical shite.

>> No.12510034

>>12510027
because it is
one of your supposed finest cheeses Montererey Jack is like the mildest rubbery cheddar, it's only marginally better than a plastic cheese slice.

>> No.12510036

>>12510025
It’s not false equivalence. You just can’t get it into your thick skull sometimes things get mass-produced because they’re good.

t. not even American

>> No.12510049

>>12510027
because it is

>>12510036
ehehehe wat 1 iz better the Ford "car" made in a Ford factory or the soapbox car made by a few elementary children? artisans BTFO!

>> No.12510050
File: 35 KB, 600x600, ECC4549A-32C8-4E68-AE3E-72BC42CF8005.jpg [View same] [iqdb] [saucenao] [google]
12510050

>>12510036
>using a mass produced iPhone rather than an artisan handmade cellular phone

>> No.12510056

>>12510034
lol, Monterey Jack is not one of our finest cheeses dipshit, it's just mass produced brick cheese. Our finest cheeses come from the small creameries like jasper hill, cypress grove, Vermont creamery, point Reyes, and a thousand others I don't know the names of or don't want to bother naming

>> No.12510064

>>12510056
and most of them produce enough to even export outside of their home state, let alone to other countries.
so, sure, good cheese is available in the US, but it's like me saying the best beer in my country is made by some guy in his garage, so therefore we make the best beer overall. it's retarded.

>> No.12510067

>>12510056
they're all shitty imitations of European cheese.

>> No.12510068

>>12510064
>and most of them
>*don't
>produce enough

>> No.12510130

>>12510064
I never said America has the best cheese. I'm just saying that there are good cheeses in America

>> No.12510134

>>12510067
In what way?

>> No.12510152

>>12510134
US cheese is all just poor imitations of old Euro cheese, they haven't invented any of their own cheeses.

>> No.12510162

>>12510152
they invented imitation cheese, though. let's give them some credit.

>> No.12510165

>>12510162
no, it was invented by a swiss

>> No.12510167

>>12510152
What does it mean to "invent" a cheese? To create a new style? A new type of soft or semi soft or hard cheese? What is old European cheese

>> No.12510173

>>12510165
damn, I guess burgers have nothing then.

>> No.12510604

>>12509843

Are you okay here budy ?

>> No.12510610

I love a nice thick slice of munster on my sandwiches.

>> No.12510901

Nonfat cottage or goat.

>> No.12511183
File: 67 KB, 742x368, taleggio.jpg [View same] [iqdb] [saucenao] [google]
12511183

this smelly boi

>> No.12511367

>>12509834
Well those who are into cheese will by the imported shit, other than that it's pretty much Wisconsin, Northern Illinois, south eastern Minnesota, and maybe Michigan. Those places usually will eat Cheddar and parmesan

>> No.12511393
File: 351 KB, 750x686, 9995CABB-AB99-46AC-89E9-4711748F5848.png [View same] [iqdb] [saucenao] [google]
12511393

>>12509834
>>12509911
>muh cheese culture

>> No.12511400

>>12509921
Nice. Going to have to try this

>> No.12511972
File: 1.05 MB, 1200x1010, 2189_1200_5000.png [View same] [iqdb] [saucenao] [google]
12511972

>> No.12511997

>>12508785
testing

>> No.12512002
File: 37 KB, 650x650, wijn_spijs-heerenveen-friesland-foodspecialiteiten-webshop-eten-kaas-bleu-de-wolvega2.jpg [View same] [iqdb] [saucenao] [google]
12512002

It's a local

>> No.12512005

>>12511972
tell me more

>> No.12512019

>>12509935
It starts that way but as demand increase they keep ever so slightly cheapening the product, just enough for core buyers to not notice.

>> No.12512038
File: 182 KB, 320x298, queso fresco.png [View same] [iqdb] [saucenao] [google]
12512038

>>12508785
for me, its queso fresco closely followed by pepper jack

>> No.12512047

Chevré of regular kind is so good on certain sandwiches. Preferably with red onion, walnuts, sallad, tomato, beets and some fine salami.

>> No.12512073
File: 53 KB, 600x600, charolais.jpg [View same] [iqdb] [saucenao] [google]
12512073

>> No.12512090
File: 1.04 MB, 3403x2724, Epoisses.jpg [View same] [iqdb] [saucenao] [google]
12512090

>>12508785

>> No.12512107
File: 574 KB, 612x1088, mont d'or.webm [View same] [iqdb] [saucenao] [google]
12512107

>>12512090

>> No.12512112
File: 2.37 MB, 640x640, raclette.webm [View same] [iqdb] [saucenao] [google]
12512112

For me?
Thanks for asking
For me I think it would have to be raclette

>> No.12512454

>>12509568
Worms?

>> No.12512493
File: 40 KB, 350x350, 0006910409022.jpg [View same] [iqdb] [saucenao] [google]
12512493

Cendree de lune. its a local quebec cheese and its a very nice blue cheese that isnt too strong and goes well with other stuff. also its not super crumbly unlike some other blue cheeses which i like. Im already using crackers i dont need crumbs of cheese and bread everywhere.

>> No.12512532

>>12508785
I assume you mean straight up.

Real cheese: havarti
Processed: extra sharp cheddar