/ck/ - Food & Cooking

[Anonymous No.14265561]

What's your favourite type of cheese?

[Anonymous No.14265572]

>>14265561
Rock Fort as far as Bleus go.
Swiss for grilled cheese.
Cheeder for salads.

[Anonymous No.14265594]

Not a big of bleus
But love most of the French cheese otherwise...
And I m a sucker for goat cheese.

Used to be in charge of a cheese trolley in a restaurant, had about 30 different cheeses on it. Loved it.

[Anonymous No.14265596]

>>14265561
Feta with olive oil

[Anonymous No.14265605]

>>14265561
If I order a cheese plate I will be a happy camper if you give me a blue cheese, a goat cheese, and whatever hard cheese you thought was good enough to put on the menu at the time. All time favorite is Époisses. I know it's kind of a meme, but I lived in Dijon for awhile and back then it was just a random cheese from the region that people recommended trying.

[Anonymous No.14265639]

>>14265605

Monsieur est connaisseur

[Anonymous No.14265646]

>>14265639
bien sûr

[Anonymous No.14265658]

PARMEGANG CHADS REPORT IN

[Anonymous No.14265659]

>>14265561
cheesy weesy dicky wicky squeezy easy yummy in my tummy wummy

[Anonymous No.14265667]

Blue and washed rind

[Anonymous No.14265680]

I love soft stinky cheese. The stinkier the better.

[Anonymous No.14265687]

>>14265680
Like trans vinegary ass?

[Anonymous No.14265699]

>>14265687
hahahahahhahahahhaha lolllll hahaha he said trans ahhahaba ill bave you know as a TRANS person this sint funnny annmyor i cant t evbnn FUCKING use this sboar DWI ht out ening mafr ffun of for being trans HAHHAHABA LOL 41%!!! KYS TRANNY HAHAHA LOL!! i fucming FUCKING HATE THIS SSHITHOLE OF A GODDMANBWEBSITE I HATE IT I HATE I T I HATE IT I HATE YOU ALL GOOO FFFUVK YOURSELFVWS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[Anonymous No.14265704]

>>14265699
I'd still tongue your vinegary prostate.

[Anonymous No.14265709]

>>14265699
You will never pass

[Anonymous No.14265713]

>>14265561
Objectively the best for burgers and grilled cheeses. It's the cheese I use most often so I gotta be honest.

[Anonymous No.14265728]

>>14265704
>>14265709
ITS SOOOOO FUNNYY HAHAHAAHA IT MAMKESS MEE LAUGHH HAHAHA TRANNY KYS TRANNY KYS LOL 41%41% U WIL NNEEVVER RPASSS SHAHAHAH ITSSRREALLY FUNNY FUCKK YOU FCUKK YOUU FUUUCKKKK YOIUUUUUUU III AMMM A AWOOMANNN!!!!!!!!! TISS NOTT FUNTNY ANNNYMKOTEEE!!!

[Anonymous No.14265899]

>>14265728
Bois i think this one is ripe for the statistics

[Anonymous No.14265902]

>>14265713
Objectively the worst for everything. Just be honest and admit it's all you use.

[Anonymous No.14265903]

>>14265561
Roquefort

[Anonymous No.14265955]

>>14265561
1 kilo block cheese

[Anonymous No.14265982]

>>14265561
Good old workhorse gouda.

[Anonymous No.14265988]

>>14265572
>Rock Fort
>Cheeder
wew lad

[Anonymous No.14265989]

>>14265561

[Anonymous No.14265990]

Manchego

[Anonymous No.14266009]

brie en croute with some pear and warm bread

[Anonymous No.14266020]

>>14265989
бaзиpoвaннo

[Anonymous No.14266127]

Anons what's your favorite nacho cheese? I usually go with sharp cheddar but thinking of doing a split of pepperjack and cheddar next time

[Anonymous No.14266342]

>>14265561
Mature Red Leicester - Snowdonia Cheese Co. do an excellent one.

[Anonymous No.14266514]

>>14265561
Stilton.

[Anonymous No.14266562]

Tilsiter

[Anonymous No.14266568]

i only ate two cheese in my life
>plastic
>cheddar at my friend's
cheese is expensive

[Anonymous No.14266653]

>>14265561
Not lying when i say this. I love American cheese

[Anonymous No.14266895]

>>14266342
Based

for me, its got to be Extra Mature Cheddar.
Recently I've got a bit of a halloumi fetish - I could easily eat a whole block. Served hot in a panini with lettuce,tomato basil and mayo.

Pic related

[Anonymous No.14267353]

>>14265561
Gruyere or pic related. What do you pair you cheee with?

[Anonymous No.14267368]

>>14267353
Bread

[Anonymous No.14267369]

>>14265728
tranny in decline
will be dead in about 3 years
sad!
could've been a functional man, decided to play God and is now suffering
everyone learn from this tranny
you're an abomination to God and an insult to women everywhere

[Anonymous No.14267379]

>>14265596
based, its a staple where i'm from

[Anonymous No.14267389]

>>14265561
You really can't name anything tastier than some smoked Gouda

[Anonymous No.14267405]

>>14265728
post face and we can see if you pass or not

[Anonymous No.14267406]

>>14267353
Holy shit that cheese looks so amazing. I haven't had it, but it's described as a blue brie so I'm going to go with that one. On some bread with raspberry preserves and maybe some chopped walnuts, I bet it would be amazing.

[Anonymous No.14267421]

>>14265561
mozzarella

[Anonymous No.14267425]

>>14267421
Only if you pronounce it like Girder Lorentius

[Anonymous No.14267446]

Fumunda Cheese

[Anonymous No.14268227]

>>14265561
Gruyère 1655
Emmental
Fresh Mozzarella

[Anonymous No.14268243]

>>14265561
Halloumi, coated om seasoned flour and fried.

[Anonymous No.14268502]

>>14265572
Rock Fort Cheeder and Swoosh truly are the holy trinidad of cheesus

[Anonymous No.14268515]

>>14265605
why is Epoisses a meme? it's a damn good cheese if you don't mind the smell

[Anonymous No.14268631]

>>14268515
Foods aren't memes, and there's no such thing as a "meme food". A food becomes a meme when people start talking about how good it is so much that contrarians and poorfags come out of the woodwork and start shitting on it and making reaction images about their projection of who they think is shilling it. See bacon after epic meal time, avocados after instagram, and Secret Aardvark on /ck/ a couple years ago. Epoisses was similar, to a lesser degree, maybe 5 years ago. I'll admit I haven't really seen anyone talk about it much recently. It was kind of similar to Secret Aardvark, which most people have never tried because it has a very limited distribution, and unpasteurized Epoisses isn't available in the US because of import regulations on unaged cheeses, and flyovers seethe about anything they can't have and immediately label is as pretentious.

[Anonymous No.14268741]

goat cheese, preferably the driest possible

[Anonymous No.14268789]

>>14265658
nothin better than a parm, simple as

[Anonymous No.14268847]

>>14265699
how about we just call you a faggot instead?

[Anonymous No.14268853]

>>14265713
This isn't even cheese

[Anonymous No.14269292]

>>14267406
It’s the bees knees man. They make another variety with mushrooms. I like it with brats and mustard. However you take it it needs a good crisp wine or beer like a Pilsner, it’s very fatty. Never really done cheese as a desert but it would go great with berries

[Anonymous No.14269312]

Is it true that in the us you can't import certzan cheeses? If so, why?

[Anonymous No.14269723]

>>14269312
Yes, mostly cheeses made from unpasteurized milk that aren't aged more than 60(?) days can't be imported. Casu marzu is also banned. Mimolette was temporarily banned from import because it contains too many mites and the FDA are faggots. According to this http://www.janetfletcher.com/blog/2015/1/5/welcome-back-mimolette
they've found some way to remove the mites it seems before shipping them.

[Anonymous No.14270248]

>>14265561
Pic related

[Anonymous No.14270275]

>>14270248
>american flavored
What do americans taste like?

[Anonymous No.14270920]

>>14270275
lard

[Anonymous No.14270977]

>>14265561
For eating by itself? Brie.
For grilled cheese? Yellow American.
For sandwiches? Swiss.

[Anonymous No.14270979]

Need me that loaf cheese from the government, haven't had it since I was a kid. Fucking perfect cheese.