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/ck/ - Food & Cooking

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12609439 No.12609439 [Reply] [Original]

Cheese appreciation thread

>> No.12609447

ayo sometimes u eat some of that sticky type chesse and like that bitch is salty.. fucken delicious

>> No.12609451

I'm not a cheesefag but like most people, I like the taste of cheese. What's a cheese most similar to brie that's more cheesefaggy?

>> No.12609466

>>12609439
Harzer or Graukas I like.
I’m a bit sad that I can’t find a lot of american cheese here. Would love some pepperjack or Colby’s.

>> No.12609476
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12609476

>>12609439
Here you go OP. Made April 24th 2019.
>>12609451
Entry level for you you can find at most grocery stores is Formager D'affinois. Basically a really good quality large production soft ripened cheese from France. Super creamy super gooey not a lot of strong flavors to put you off but decadently rich like fermented butter.

>> No.12609623

I fucking hate cheese.

>> No.12609625

>>12609623
Let me guess, lactose intolerant?

>> No.12609638

Im kind of a cheesommelier, my all time favourite is young gouda

>> No.12609655

>>12609638
Shit choice.

>> No.12610008
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12610008

I like a nice havarti at room temp. Any other good eaten cheeses like BASED Havarti?

>> No.12610039

>>12609439
Any cheese makers here? I have not yet done so but I'm going to start making my own soon. Seems to be far cheaper than buying it.

>> No.12610068
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12610068

It*lians BTFO.

>> No.12610093
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12610093

posting obligatory tête de moine

>> No.12610097

>>12610008

That's the worst thing I've ever heard. Room temperature Havarti. I hope Frog Guy sues you.

>> No.12610128
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12610128

>>12609439
Did somebody say CHEESE?!

>> No.12610138
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12610138

Anybody else like cheese?

>> No.12610147

It's my job to evaluate +200 cheeses a year. You god damn right I like it.

>> No.12610156

>>12610147
Please describe how you evaluate cheese. I am interested.

>> No.12610160
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12610160

don't mind me, mootz gang coming through

>> No.12610166

>>12610156
I shove them up my anus and savour them with my rectum.

>> No.12610170

>>12610147
>>12610166
Thank you for your service.

>> No.12610171

>>12610147
>>12610138
I'm not a verified cheese expert, but I should be. And by that, I mean I should test for whatever you have to do to become a cheese expert. I once freaked the fuck out of the owner of a wine and cheese tasting room by identifying down to the place it made a plate of random cheeses. The guy was so impressed he gave me 2 free bottles of wine to take home, lol.
And that's all come to me just by eating shitloads of cheese my whole life. My parents were really into cheese, and so then was I. I've just learned a shit ton about cheese as I've gone about my life. Cheese is by far my favorite food, and always will be. I've made a few simple cheeses myself (ricotta, paneer, mozzarella, burrata) but I simply don't have the room to make aged cheeses like I'd want to yet. Once I have the room, it's game on.

>> No.12610179

>>12610097
Eat'n cheese has to be room temp or it isn't soft enough. Who the fuck wants cold cheese? I bet you still eat string cheese too.

>> No.12610191
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12610191

>> No.12610413

>>12610171
We need good people in the cheese industry. I work for a massive cheese company we are always hiring. Im finance but theres tobs of options just like any other business, only its cheese