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/ck/ - Food & Cooking

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14476930 No.14476930 [Reply] [Original]

post and discuss cheese

>> No.14477005

I like cheese

>> No.14477011

I don't like cheese

>> No.14477014

general threads are cancerous
i like cheese, tho

>> No.14477026
File: 784 KB, 653x1000, 00122_SL_PpprJck_7_5oz_Frnt.png [View same] [iqdb] [saucenao] [google]
14477026

I love cheese. This is my favorite.

>> No.14477029

I love cheese, Cheese are my favorite food.

>> No.14477038

Made my own cheese fondue past saturday with emmentaler. It lacked some good cheese flavor.
Would not recommend, go for something with a bit more punch

>> No.14477042
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14477042

>> No.14477050
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14477050

>>14477042

>> No.14477054
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14477054

>>14477050

>> No.14477061
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14477061

>>14477054

>> No.14477069
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14477069

>>14477061

>> No.14477087

I love cheese & onion. They have it everywhere in the UK, but it's annoyingly hard to five in the US.

>> No.14477096
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14477096

>> No.14477106

>>14476930
last time i had some finger lakes wine it tasted like cheese

>> No.14477108
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14477108

>surpasses every other cheese in taste and combinations
how do they do it?

>> No.14477109

>>14477096
what seperates it from normal gouda? does it have a sharper taste? more crumbly texture?

>> No.14477115
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14477115

>>14476930
I like cheese

>> No.14477152

>>14476930
That shit with the red wax covering tasted like wax and not delicious at all

>> No.14477209

>>14476930
I like cheese but cheese is expensive.
What is the best inexpensive cheese I can get in the U.S.?

>> No.14477213

>>14477209
any raw cheese
trader joes has one, heb, whole foods, some randalls and krogers

>> No.14477230
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14477230

Gruyere is pretty good.

>> No.14477262

>>14477109
it's a lot softer and more mailable
and has a kinda smellier taste if that makes any sense

>> No.14477286

For me it's parmiggiano

>> No.14477398
File: 2.05 MB, 2249x1752, cheesealignment (2).jpg [View same] [iqdb] [saucenao] [google]
14477398

>cheese general
>It's all shitty amerifat retail cheese


Fucking plebs

>> No.14477406

>>14477026
>>14477054
>>14477061

>> No.14477416

>>14477014
newfag

>> No.14477420

>>14477026
>>14477054
>>14477061
These are a hard yikes
>>14477042
>>14477050
>>14477069
>>14477096
>>14477108
>>14477115
>>14477230
>>14477398
These are okay, some are a little yikes, but at least not that loath-worthy jack garbage

>> No.14477438

>>14477420
>yikes
you need to go back.

>> No.14477451
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14477451

>>14476930
Bought some of this on a whim (not the same brand). Tried it, loved it. Grocery store immediately stopped carrying it.

>> No.14477548

Decided to have some 3 year gouda with crackers for breakfast, ended up eating the whole thing. Now my office smells like gouda and farts

>> No.14477561
File: 23 KB, 512x395, P_nLFaAWGmnLnt70BgmaAJL_mF16TOhOQxJtYrXM5Ay55zhOwwdpATIQVpBaZdw-2HqxgkkQIFJkmD4-NHcXe8trYcKhMjcLZPPtz7YCCxzHB0i_1WrA3JVAuCpfLRCg1RgxR2TJW6IwIag2nXLs_1EQnDXjoN2YvVIw4BCWoQ[1].jpg [View same] [iqdb] [saucenao] [google]
14477561

This brand is god tier. Both the American Grana and their parmesan. They're pretty similar but the Grana is a bit sharper. I like it better than the actual authentic Parmesan Reggiano from Italy that I've tried.

>> No.14477571

>>14477416
generals are cancerous and antithetical to the bbs format. they ruin boards. you might be too much of a newfag to realise it, but /vg/ was made as a containment board because generals were clogging up /v/.

generals are cancer.

>> No.14477710

>>14476930
Bros, I have a dietary limit of 64g of fat. That means that I have to eat less of my favorite cheeses. Are there any good healthy cheeses?

>> No.14477717

>>14477710
Try laughing cow cheese wedges

>> No.14477777

Colby-Jack, Muenster, and BellaVitano are the best US cheeses

>> No.14477795

>>14477777
I disagree but I submit to the power of your quints.

>> No.14477802

>>14477795
What do you prefer? If you say pepperjack, I count that under the umbrella of colby-jack

>> No.14477807

Top tier cheese:
Blue vein

Good:
Parmesan

Average:
Mozzarella:

>> No.14477811

>>14477802

I like Harbison, Alpha Tolman, Bijou, and Pleasant Ridge Reserve.

>> No.14477821
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14477821

>>14476930
picrelated has the most pretentious name out Polish cheese kinds, but it's rly neat day to day cheese. Name is King's Cheese (yeah I know)

>> No.14477834
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14477834

This is the first Parmigiano Reggiano I've tried. There are probably better brands but this stuff is already miles ahead of the fake parmesan shreds we eat in America.

>> No.14477867

>>14477811
Those are types of cheese or brands?

>> No.14477877

>>14477834
>There are probably better brands but this stuff is already miles ahead of the fake parmesan shreds we eat in America.
Hey, don't knock kraft parmesan. It serves a purpose in thickening and soaking up tomato sauce into tasty clumps

>> No.14477881

>>14477877
Yeah except the freshly grated stuff results in better tasting sauce so it's still better

>> No.14477895

>>14477867

They are types of cheese.

Mostly made by Jasper Hill and Vermont Creamery. The Pleasant Ridge Reserve is by Uplands.

>> No.14477906

>>14477398
somebody explain gjetost to me
i tried it once and did not get it

>> No.14477916

>>14477906
It's technically not even cheese, it's whey, a byproduct of cheesemaking, boiled with milk or cream. It's just considered cheese because you use it exactly like cheese.

>> No.14477920

>>14477881
Different purposes. If I was making baked pasta shells and wanted some parmesan on top, I'd use the fancy stuff. If I was making meatball grinders and wanted a thicker, coating cheesy pasta sauce, I'd use the powdered stuff

>> No.14478920

bump

>> No.14478955

>>14478920
thanks bro, whats your favorate cheese?

>> No.14478973

>>14478955
i was the dude who posted the havarti and the HEB cheeses. those are what i use the most. my most favorite cheese is Parmigiano-Reggiano though

>> No.14479116

shot in the dark: i'm trying to remember this cheese, i know it's european, maybe german? the logo/wax was red and black, i think of a bull

>> No.14479127

>>14479116
more specifically: the logo was a red outline/vector image of a bull over a black background

>> No.14479259
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14479259

my cheese platters consist of:
Dubliner
jarlsberg
ile de france brie
presidente camenbert
pepper jack
gruyere
fresh moz
sharp vermont cheddar
smoked muenster

>> No.14479745

i have to get my hands on some unpasteurized camembert or brie

>> No.14479967

>>14479745
try reblochon too if you have the chance, it's top tier

>> No.14480385
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14480385

>>14476930
The curd's the word.

>> No.14481386

Raclette on a nice steak.

>> No.14481677
File: 69 KB, 1300x861, top-view-of-several-slices-of-pepper-jack-cheese-isolated-on-a-white-background-.jpg [View same] [iqdb] [saucenao] [google]
14481677

>>14478973
Great taste, my favorte is also havarti, and maybe pepperjack.

>> No.14482202

>>14477451
>Olde
Kek fucking Americans man

>> No.14482250

>>14477005
Based

>> No.14482309

"Natural" cheese is now the buzzword for cheese that is heavily processed? Dumbericans never fail to deliver their stupidity to the world.

>> No.14482376

Making pimento cheese for the first time this weekend

>> No.14482416

>>14482309
huh?

>> No.14482423
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14482423

scuse me, cheese coming through...

>> No.14482432
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14482432

washed rind here to stink up the thread

>> No.14482439
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14482439

>> No.14482447
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14482447

>> No.14482452
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14482452

>> No.14482462
File: 462 KB, 2048x1365, gouda_popcorn_001.jpg [View same] [iqdb] [saucenao] [google]
14482462

This is what good gouda should look like btw, not chalk white and soft.

>> No.14482463

>>14482452
It's not natural, it's heavily processed.

>> No.14482468

>>14482463
the fuck you talking about?

>> No.14482469

>>14482432
what's this

>> No.14482480

>>14482469
Fleur d'Aunis. It's Greek for "flower from my anus", because that's what it smells like.

>> No.14482487
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14482487

for me it's the fog

>> No.14482511
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14482511

what does /cheese/ think about string cheese?

>> No.14482520

>>14482487
atta girl! Classy up this garbage thread wit me!

>> No.14482526

>>14482468
He posts a picture he found on Google, has no idea what he's posted. Dumberica, Dumberica, I'm dumb as fuck you see, I post my pics, 'cos I'm a dick, without cognivity.

>> No.14482529

>>14482511
i like

>> No.14482539

>>14482526
Google translate isn't working right now? You make no sense, ESL.

>> No.14482548

>>14482539
Obviously doesn't work on the word "natural" either.

>> No.14482563

>>14482548
For reals though. I think someone has an inferiority complex.

>> No.14482581

>>14482563
>inferiority complex?
Imagine being so poorly educated that you don't understand the difference between natural and heavily processed.