cheese

[j No.14581187]

Favourite cheese(s) go

-regular double cream brie
-aged swiss
-smoked gouda
-cheddar w herbs

[Anonymous No.14581209]

>cheddar
>gorgonzola
>camembert
>bryndza

[Anonymous No.14581292]

-Sharp cheddar
-Brie
-Blue cheese
-Feta
nothing fancy

[Anonymous No.14581300]

Velveeta White Queso with Rotel Green and Red Chiles

[Anonymous No.14581338]

Manchego
Parmesan
Cream cheese
Smoked cheddar

[Anonymous No.14581351]

>>14581338
>Manchego
spanish or Mexican style?

[Anonymous No.14581357]

>>14581187
swiss here,
every week i send a letter to the local american embassy to let them know that "swiss cheese" is an illegitimate term and that americans shall stop using it for their dairy product resembling cheese.

[Anonymous No.14581372]

>>14581357
thanks

[Anonymous No.14581376]

>>14581357
Is this the power of obsessive autism?

[Anonymous No.14581380]

>>14581351
Spanish. Didn’t know there was Mexican. What’s the difference

Tapas place in my city serves asparagus with manchego over top. It’s to die for

[Anonymous No.14581390]

>>14581357
Your nation’s neutral and non-aggressive presence on the world stage precludes you from taking any meaningful action. Go hit the slopes, Fritz.

[Anonymous No.14581754]

>Gruyere
>Gorgonzola
>Cheddar
>Brie

[Anonymous No.14581912]

Kraft singles

[Anonymous No.14582047]

>>14581912
people like you deserve to be raped and sodomized

[Anonymous No.14582079]

>Taleggio
>Rosa Camuna
>Grana Padano
>Brie (the soft/creamy variant)
>Stracciatella

[Anonymous No.14582118]

>>14581187
>double cream brie
Peasant. Go triple or go home.

[Anonymous No.14582303]

>>14581380
One is a revered sheep’s milk cheese, as Spanish as acorn-fed pigs, The other is a mild cow’s milk cheese, sometimes bulked out with vegetable oil, that is sold cheaply in Mexican supermarkets and stuffed into quesadillas.

[Anonymous No.14582308]

For me, it's mozzarella di bufala

[Anonymous No.14582358]

habanero cheddar
picante provolone
Parmigiano-Reggiano
Deli American cheese (not the plastic kraft singles)

[Anonymous No.14582725]

>>14581357
American swiss is better than the tasteless shit you make

[Anonymous No.14582811]

>>14582725
this

[Anonymous No.14582889]

>>14581187
>pecorino romano
>red leicester
>Sweet Cheddar
>Gouda
>Edam

[Anonymous No.14582913]

>>14581912
oaxaca or scamorza

[Anonymous No.14583078]

>>14581357
fuck off

[Anonymous No.14583148]

fuck I love cheese

[Anonymous No.14583161]

I had brie when I was a teenager and I gotta say I hated it. Tasted kinda like how a pine tree smells. Is it really like that or did I just have fucked up cheese?

I'm not opposed to giving it another go but I'd hate to buy it and it go straight to the trash.

[Anonymous No.14583182]

>Prästost

[Anonymous No.14583216]

>>14583161
theres a lot of different flavours and shit. i tried a couple, have yet to find a preferred brand

[Anonymous No.14583239]

our american processed cheese-like dairy free product.

[Anonymous No.14583249]

>>14582725
american swiss cheese cant legally be called cheese in most countries.

[Anonymous No.14583253]

>>14583161
you sure it wasn't spiced with juniper berries or something? cause normal brie is a pretty mild cheese, similar to camambert

[Anonymous No.14583260]

>>14583253
It could have been. It was a long time ago. Now I actually don't mind gin so it wouldn't really be the end of the world.

[Anonymous No.14583264]

>>14583182
Hushållsost is better

[Anonymous No.14583406]

>>14581187
Provolone Gang

[Anonymous No.14583428]

>>14581187
Just tried some Gudbrandsdalsost for the first time yesterday and it blew me away , took me back to being in canakkale where I tasted a scrumptious dessert whose flavour and texture was unprecedented in my memory, peynir tatlısı

[Anonymous No.14583448]

>>14581187
There's a farm just down the road from me that does a lovely smoked Cheshire. Probably my favourite.

Also Manchego, and Stilton with apricots.

>>14583428
This stuff too.

[Anonymous No.14583463]

I like cheeses with sweet stuff in it. I bought a cheese called New Woman before that had Caribbean spices and shit like nutmeg in it and it was super good on butter crackers. I also really like that creamy dill shit and when the cheese has lavender and stuff in it. I buy discount cheeses from the deli and try new stuff a lot. I got a blue cheese recently and it's super good, like a super sharp cheddar with more of a bite, doesn't taste like I usually imagine blue cheese as tasting like.

[Anonymous No.14583504]

>>14581292
>-Sharp cheddar
>-Brie
>-Blue cheese
>-Feta
Basically the same but instead of Brie I prefer goat cheese or manchego cheese

[Anonymous No.14585362]

The cheese shop here has a swiss style cheese from Friesland, Netherlands that is fantastic, it's called Tynjetaler.

[Anonymous No.14585365]

Best cheese I've ever had was an extra mature Port Cheddar that I got from Cheddar Gorge.

[Anonymous No.14585922]

Munster
Epoisses
Morbier
Comte
Starnachas
Mimoulette
Flower Marie
Montgomerys and other mature unpasteurized cheddar
Loire goat cheeses thata names I've forgotten

[Anonymous No.14585953]

>>14581187
i like havarti

[Anonymous No.14586073]

Snagged a 15yr cheddar the other day. Very excited to try it.

[Anonymous No.14586597]

>>14586073
deadly

[Anonymous No.14586618]

>>14583448
Love Stilton.

[Anonymous No.14586660]

>>14581187
JAR CHEESE!

PIC RELATED!

[Anonymous No.14586684]

>>14586073
I've had Hooks 15 year Cheddar and it is amazing

[Anonymous No.14587078]

>>14586684
It's from a local producer who has never failed to deliver with their other cheeses. Only thing I can't decide on is how I want to eat it. Had to drive a half hour each way for it so I don't want to waste it.

Red wine is the best with cheddar right?

[Anonymous No.14587492]

>>14582308
It was my understanding that all mozzarella was made from buffalo milk. The same style cheese made from cows milk is called fior di latte.

Can any Italian's confirm? Not being a dick i'm just curious.

[Anonymous No.14587523]

>>14581187
The cheese i buy the most is mozarella

The cheese I love the most is blue cheese

[Anonymous No.14587649]

I don’t know when exactly or why/how but since getting married and having kids I have drifted more towards cheese and crackers year after year. I love these goat/Gouda blends I grab from Kroger that are goaty but thicker and less mushy than straight goat cheese. I usually have a slice of that with a habanero cheese on a tomato basil wheat thin, just fucking incredible guys.

[Anonymous No.14587673]

>numbah goat chevre
>numbah two sharp cheddar

[Anonymous No.14587689]

I posit that 3 month manchego is the best bang for buck cheese

[Anonymous No.14587747]

>>14587649
>tomato basil wheat thin
those are suspiciously good tasting

[Anonymous No.14588207]

>>14581187
Pepper Jack is so good

[Anonymous No.14588310]

>>14588207
habanero cheddar> pepper jack
I find it hard to get decent pepper jack even if i spend like $8 for a 6oz block

[Anonymous No.14588360]

Pepper jack doesn't count because it's just monterey jack with shit in it.

[Anonymous No.14588476]

>>14581187
The fuck is "swiss"??

[Anonymous No.14588487]

>>14588476
the same thing as Swiss Emmental, and it can be bought pretty much all over Europe, even Ireland manufactures it

[Anonymous No.14588488]

>Esrom
>Vesterhavsost
>Emmentaler
>Appenzeller
>Aged Gouda style goat cheese
>Pecorino Romano

[Anonymous No.14588494]

>>14588487
So call it Emmentaler like normal people. There are other Swiss cheeses like Gruyere and Tilsiter.

[Anonymous No.14588513]

>>14588494
only the Swiss call it that

[Anonymous No.14588517]

>>14588513
No.

[Anonymous No.14588518]

>>14588513
No?

[Anonymous No.14588538]

>>14588517
they do now

[Anonymous No.14589866]

>>14587689
>>14587689
>manchego
am i the only person that hats that cheese? got a free sample at Publix and it was horrid

[Anonymous No.14589909]

anybody tried Boar's head picante provolone? Boar's head get a bad rep but that cheese really wakes up a sub

[Anonymous No.14590321]

>>14587492
you got it right mate

[Anonymous No.14591082]

>>14589909
that sandwich looks like it'll take me out for the count

[Anonymous No.14591104]

>>14581187
Gouda, Brie, Parmezan & Feta. I like the creamy tasting cheeses more than the sharp sour ones, any recommendations?

[Anonymous No.14591150]

Pecorino
Gouda (extra good with cumin)
Brie
Gruyere

Feta is overrated

[Anonymous No.14591236]

>>14591104
i just started exploring different cheeses and have yet to find something that i consider good enough to recommend to someone. ive only tried like 3 different brands of brie

[Anonymous No.14591620]

need help. bought a soft cheese "garlic and herb" that's essentially spreadable it's so soft. but it's overpowering and disgusting. i made myself sick trying to eat it. is there anything to do with it other than trying to dilute it with crackers?

[Anonymous No.14591633]

>mozzarella
>sweet flavored goat cheese
i'm a simple man. actually have 6 kinds of cheese in my fridge right now but mozzarella can't be beaten.

[Anonymous No.14591675]

>>14591104
try Cambozola if you want a blue cheese with the creaminess of camambert / brie

[Anonymous No.14591702]

Bärlauchkäse (made with this: https://en.wikipedia.org/wiki/Allium_ursinum
) is absolutely bitchin when it's in season. Fucking love that stuff.

[Anonymous No.14593733]

>>14591150
>Feta is overrated
it has a few good uses

[Anonymous No.14593740]

>>14586660
Lol I know them.

[Anonymous No.14595136]

>>14593740
nice name drop

[Anonymous No.14595205]

Pecorino Sardo
Provola
Gorgonzola
Brie

[Anonymous No.14597101]

Red leicester

[Anonymous No.14598347]

>>14597101
i feel like people just say that to so they seem like they know what they're talking about

[Anonymous No.14599359]

Why is cheddar so popular and made so cheaply? It tastes like ass.

[Anonymous No.14599371]

>>14581357
Why does swiss cheese have holes in it?

[Anonymous No.14599641]

>>14581187
>pepper jack
>spanish manchego
>cotija
>brie

[Anonymous No.14600046]

>>14599641
>spanish manchego
this guy gets it

[Anonymous No.14600050]

>>14599371
because anything with holes is better

[Anonymous No.14601188]

>>14599371
If I remember correctly, it was because some bacteria is used when making the cheese that are in the cheese and release gases that lead to the holes as they munch on the curds as they set.

[Anonymous No.14601211]

>>14599371
to make it seem bigger than it is

[Anonymous No.14601690]

>>14581187
I make, age, and smoke my own cheddar. Otherwise anything from Rogue Creamery or Beecher's is god tier.

[Anonymous No.14601695]

>>14601690
I make, age and smoke my own weed. By "my own" I mean that I paid for it so it's mine.

[Anonymous No.14601699]

>>14581187
Gruyere
Blue
Cheddar
Sheep's milk
Goats milk

[Anonymous No.14601772]

Parmesean
Sharp cheddar
Smoked gouda
Gruyere
Pecorino Romano

[Anonymous No.14601833]

someone from this board turned me on to this and it changed my life. thanks to whoever rec'd me this

[Anonymous No.14602126]

>>14581357
Based

[Anon No.14602358]

Etorki (french sheep cheese, Basque region

[Anon No.14602427]

Baisron, triple pepper Gouda. (Looks like plastercine, but it's a bell pepper & garlic spice at the finish) I tell customers..as I can't sample due to covid?!?

[Anon No.14602434]

The cheese case today. (Operating out of a 14' trailer @farm markets(

[Anonymous No.14602437]

>>14602427
you can only eat this cheese once you've gotten 150 headshots

[Anonymous No.14602461]

High-fat Brie
Stilton
*Strong* Cheddar (Little Black Bomber is a good start)
Aged Gouda
Chaumes

I'm also a sucker for a good Roule

[Anon No.14602599]

>>14602437
Lol!

Or this one.. blood red. (pesto Rosso)

[Anonymous No.14602610]

>>14602434
what a reddit image

[Anonymous No.14602755]

- Queso fresco
- Oaxaca cheese
- Blue stilton
- Camembert. The nice, squishy, yellowy authentic goodness.
- Gouda, moderately aged.

There's one cheese they sell seasonally here in the NL, it's called "graskaas", it's from the first milkings after cows are fed in the pastures in spring each year. It's like an extra-creamy, slightly ripened gouda. Really fucking good.

In general, I fucking love cheese. The assortment here in europe is higher than my ability to go sample through the variety that's available year-round... Italian, french, dutch, german, swiss cheese, you fucking name it, you can get it. My partner is a small lady, so she isn't much help, and we don't really like wasting food.-

I have made my own queso fresco, ricotta and oaxaca cheeses, and I'll soon try to make my own aged cheeses.

[Anonymous No.14603838]

I never tried blue cheese but this week my lidl had a cheese week with all kinds of cheese and i bought a blue fou.

It was so fucking musty and nutty i literally cummed when eating it. I made the most awesome pasta sauce out of it i have ever made. For now one my favorite cheese is moldy fucking blue rotten cheese, i love it.

[Anonymous No.14604049]

Parmigianno Reggiano
Cuajada Salvadorena
Gruyere
Ricotta

[Anon No.14604132]

>>14583249
>>14602610
Hey, best I could do with the glare from the glass.

[Anonymous No.14604551]

For me it's Stone Ridge 10 year.

[Anonymous No.14604894]

>>14589866
I got a free sample of something from a shitty fast food place in a shithole state and it sucked guys, does my opinion matter?

[Anonymous No.14604911]

>>14603838
Blue cheese is amazing, you're making me crave it rn. Haven't had it in ages. I recommend you get or make a burger with minced lamb and top it with blue cheese. It's out of this world

[Anonymous No.14604975]

>>14581187
>buffalo milk mozz
>cheeses with fruits in them

[Anonymous No.14604979]

>>14581357
somewhere employees at an embassy gather around before they close to read your retarded letters aloud and then throw them in the trash

[Anonymous No.14604989]

I have roughly $300 of cheese in my fridge left over from a catering event. Had to buy half wheels because they didnt have enough wedges. Its too rich to actually eat any more than a few slices at a time

what the fuck do I do with it before it expires man

[Anonymous No.14604994]

Yellow

[Anonymous No.14604996]

>>14604911
melt some blue cheese into a little heavy whipping cream and a knob of butter, thicken into a queso-like consistency. eat it with a protein (id suggest a steak)

best fucking sauce ever

[Anonymous No.14605029]

>>14604989
Freeze it

[Anonymous No.14605037]

>>14604996
Holy shit, thanks anon

[Anonymous No.14605044]

>>14581187
For me it is rock forte.
Chedder is ok to

[Anonymous No.14605049]

>>14581187
mascarpone

[Anonymous No.14605081]

> aged swiss
stop it already, americans. "swiss" cheese isnt a type, we have a million different cheeses in Switzerland.

[Anonymous No.14605715]

>>14581187
What is the yellow moldy one in the bottom of the pic?

[Anonymous No.14605719]

>>14604979
I use a different pen name every time, so they have no other choice but to start reading every single one of my letters and then go "oh no that guy again" when they're halfway in. There's no escaping this.

[Anonymous No.14605742]

>>14605044
>rock forte

[Anonymous No.14606099]

>>14591633
what about burrata?

[Anonymous No.14606110]

>>14605719
based