Cheese

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Cheese Anonymous Tue Sep 29 05:41:31 2020 No.14815385 [Reply] [Original]

What is your favorite kind of cheese? Mine is muenster.

>>	Anonymous Tue Sep 29 05:44:15 2020 No.14815396 File: 12 KB, 731x420, images - 2020-09-29T194340.255.jpg [View same] [iqdb] [saucenao] [google] ahem

>>	Anonymous Tue Sep 29 05:44:28 2020 No.14815398 File: 142 KB, 640x442, Fromage-de-Brebis-des-Pyrénées.jpg [View same] [iqdb] [saucenao] [google] Pyrénées / any sheep milk based cheese

>>	Anonymous Tue Sep 29 06:43:17 2020 No.14815489 File: 124 KB, 512x512, aged.jpg [View same] [iqdb] [saucenao] [google] aged Gouda (3 years+)

>>	Anonymous Tue Sep 29 06:54:28 2020 No.14815506 File: 94 KB, 640x427, fromage-comte.jpg [View same] [iqdb] [saucenao] [google] Hi. Have a good day.

>>	Anonymous Tue Sep 29 07:12:00 2020 No.14815547 Feta

>>	Anonymous Tue Sep 29 07:14:10 2020 No.14815549 File: 35 KB, 600x600, Naamloos-2.jpg [View same] [iqdb] [saucenao] [google] >>14815489 This guy has Gouda taste! >>14815506 Don't you mean... have a Gouda day?

>>	Anonymous Tue Sep 29 07:15:20 2020 No.14815551 >>14815549 you Gouda go back

>>	Anonymous Tue Sep 29 07:19:19 2020 No.14815561 I do like a good smoked Cheddar.

>>	Anonymous Tue Sep 29 07:30:57 2020 No.14815580 Blue cheese any kind is good for me Edam is nice to eat with snacks and cold meats good with beer or some okay wine too

>>	Anonymous Tue Sep 29 07:33:15 2020 No.14815584 >>14815396 That's a nice pillow anon but we are talking about cheese

>>	Anonymous Tue Sep 29 07:36:06 2020 No.14815593 >>14815396 Hey, I love my Stilton and gorgonzola but the Americans make a hell of a cheese food product.

>>	Anonymous Tue Sep 29 08:09:10 2020 No.14815660 File: 19 KB, 400x400, pelardon.jpg [View same] [iqdb] [saucenao] [google] Dry goat cheese, see pic more specifically

>>	Anonymous Tue Sep 29 08:11:07 2020 No.14815663 File: 718 KB, 2592x1944, IMG_20200926_1254632.jpg [View same] [iqdb] [saucenao] [google] bleu cheese, the stinkier the better

>>	Anonymous Tue Sep 29 08:12:27 2020 No.14815666 >>14815385 Gorgonzola >>14815396 American cheese from a deli is actually good. Kraft singles give it a bad rep.

>>	Anonymous Tue Sep 29 08:13:36 2020 No.14815669 >>14815660 >Goat cheese A true patrician I see

>>	Anonymous Tue Sep 29 08:49:36 2020 No.14815742 >>14815385 I like way too many to choose a favorite. Maybe brie for soft and pecorino or gouda for hard? I love all types though. Muenster is great burger/sandwich cheese

>>	Anonymous Tue Sep 29 08:51:20 2020 No.14815744 File: 457 KB, 2476x2009, Mimolette_Cheese.jpg [View same] [iqdb] [saucenao] [google] If the moon is made of cheese, I hope its mimoulette

Anonymous Tue Sep 29 11:25:27 2020 No.14816230
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For me it's laguiole. It's pretty niche but very enjoyable, although not perfect. I like it particularly because my mother, brother and I used to go to the factory every summer and pick up some of it to bring back to our country house, so it's linked with good memories

For anyone interested in the cheese itself, it's a lot like cantal but the taste and texture are a bit more subtle and developped. I found this article which is incredibely in depth for such a niche cheese : https://www.sfgate.com/wine/article/The-Cheese-Course-France-s-age-old-Laguiole-3220280.php

>>	Anonymous Tue Sep 29 11:27:47 2020 No.14816239 File: 455 KB, 1288x2000, front_es.8.full.jpg [View same] [iqdb] [saucenao] [google] Great Value Fiesta Blend obv

>>	Anonymous Tue Sep 29 11:30:52 2020 No.14816254 >>14815398 This, just ate some with black garlic a few minutes ago.

>>	Anonymous Tue Sep 29 11:33:05 2020 No.14816265 >>14815385 I really like Gouda right now. Smoked Gouda and apple slices are nice for lunch. Manchego is lovely too.

>>	Anonymous Tue Sep 29 11:34:23 2020 No.14816267 >>14815385 mozzarella di bufala

>>	Anonymous Tue Sep 29 11:34:52 2020 No.14816270 Jarlsberg, Pepperjack, Gruyere and Gouda are my faves.

>>	Anonymous Tue Sep 29 11:36:03 2020 No.14816276 >>14816239 damn anon that is a nice bag o'chee you got there

>>	Anonymous Tue Sep 29 13:46:05 2020 No.14816732 >>14815666 Trips don't lie

>>	Anonymous Tue Sep 29 14:20:51 2020 No.14816877 >>14815385 My favorite cheese is the cheese I eat from your mother's asshole every morning.

>>	Anonymous Tue Sep 29 14:27:22 2020 No.14816918 File: 191 KB, 1988x1372, 3eefddaeaf24dc1908e5eef967fa021e.jpg [View same] [iqdb] [saucenao] [google] Who /oudekaas/ here

>>	Anonymous Tue Sep 29 14:54:48 2020 No.14817011 >>14815547 Feta

>>	Anonymous Tue Sep 29 15:30:38 2020 No.14817166 File: 103 KB, 960x807, 1549481453212.jpg [View same] [iqdb] [saucenao] [google] >>14816918 Xtra belegen AUB

>>	Anonymous Tue Sep 29 15:46:38 2020 No.14817234 >>14815385 Brie triple creme

>>	Anonymous Tue Sep 29 15:59:28 2020 No.14817286 >>14816265 >gouda and apples This nigga knows what's up. That's what I usually eat in supper.

>>	Anonymous Tue Sep 29 16:06:34 2020 No.14817327 File: 53 KB, 900x600, blå.jpg [View same] [iqdb] [saucenao] [google] The bluer the better. If it ain't moldy, it aint worth your time.

>>	Anonymous Tue Sep 29 16:15:25 2020 No.14817384 File: 118 KB, 1200x817, cheddar.jpg [View same] [iqdb] [saucenao] [google] Ex Wisconsin here, aged cheddar is the bees knees with red wine

>>	Anonymous Tue Sep 29 16:22:24 2020 No.14817425 >>14817384 Fuck yeah. Aged cheddar is the best.

Anonymous Tue Sep 29 16:35:31 2020 No.14817497

>>14815385
For sandwiches/burgers, muenster for me as well. On sandwich bread with some salami? Fucking delicious. For a more "charcuterie plate" tier cheese, brebis is incredible, but hard to find outside of france. Which is weird, it's not a complicated to make cheese, nor is it made out of something particularly weird.

>>	Anonymous Tue Sep 29 16:38:26 2020 No.14817508 My favorite is smoked provolone

>>	Anonymous Tue Sep 29 16:39:14 2020 No.14817513 >>14816239 >Good Source Of Protein wow, when it's your 1st argument, you know things are going well

>>	Anonymous Tue Sep 29 16:42:36 2020 No.14817526 File: 198 KB, 1348x1050, Velveeta_Cheese.jpg [View same] [iqdb] [saucenao] [google] >>14815385

>>	Anonymous Tue Sep 29 16:43:49 2020 No.14817530 >>14815580 blue cheese has mold in it

>>	Anonymous Tue Sep 29 16:50:40 2020 No.14817563 File: 104 KB, 800x533, large-chechil1.jpg [View same] [iqdb] [saucenao] [google] Chechil. Also great: queso manchego curado (hard), le cabrissac (soft)

>>	Anonymous Tue Sep 29 17:00:58 2020 No.14817605 >>14815385 Dick cheese

>>	Anonymous Tue Sep 29 17:04:03 2020 No.14817619 >>14815385 parmegiano regianno

>>	Anonymous Tue Sep 29 17:06:23 2020 No.14817632 >>14817530 yes, that's the point

>>	Anonymous Tue Sep 29 17:07:01 2020 No.14817634 >>14817530 and cheese is just rotten hardened milk

>>	Anonymous Tue Sep 29 17:07:11 2020 No.14817635 File: 43 KB, 600x900, fried halloumi.jpg [View same] [iqdb] [saucenao] [google] >>14815385 >ctrl+f "halloumi" >0 Results >ctrl+f "paneer" >0 Results If you have never had either grilled I highly suggest you try them.

>>	Anonymous Tue Sep 29 17:16:02 2020 No.14817679 File: 109 KB, 985x1196, qwnjbccat6wz[1].jpg [View same] [iqdb] [saucenao] [google] >>14817632 >>14817634

>>	Anonymous Tue Sep 29 17:22:42 2020 No.14817714 >>14815666 Kraft singles are not actully cheese, it says cheese product. To be cheese it has to be at least 51% cheese or something

>>	Anonymous Tue Sep 29 17:32:53 2020 No.14817779 Brie, or this Dutch cheese that my cheese shop has that is made in Swiss style. But the best cheese I ever had was some soft goat cheese they served in a b&b I stayed in in Morocco. That stuff was godly

>>	Anonymous Tue Sep 29 18:17:31 2020 No.14818023 File: 125 KB, 1080x1080, 86E0E1C5-4F4A-4089-AE80-615587A93741.jpg [View same] [iqdb] [saucenao] [google] For me it’s feta, the cheese of the gods

>>	Anonymous Tue Sep 29 18:43:32 2020 No.14818177 >>14817635 I haven't eaten a curry without paneer in probably 2 years. Patrish taste

>>	Anonymous Tue Sep 29 20:25:33 2020 No.14818643 File: 44 KB, 529x502, 1596350091860.jpg [View same] [iqdb] [saucenao] [google] >>14817679 I wonder how she would react if you told her that penicillin is basically a refined mold.

>>	Anonymous Tue Sep 29 20:27:28 2020 No.14818652 >>14815385 I like Brie :)

>>	Anonymous Tue Sep 29 20:29:16 2020 No.14818656 >>14817679 damn, Cathie

>>	Anonymous Tue Sep 29 20:31:36 2020 No.14818672 For me, it's Manchego, preferably as part of a charcuterie plate and cured meats.

Anonymous Wed Sep 30 00:47:57 2020 No.14819593
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Saint-André is a brand of French triple crème cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a 200 g cylinder, 6 cm in diameter and 5 cm high. Originally developed and manufactured by the Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, it is now produced in Vire, Calvados.

>>	Anonymous Wed Sep 30 00:54:14 2020 No.14819619 >>14818643 dont ever post this bitch again. this is such a reddit tier image. LE XDDDD FUNI FACE!!!!!!!!!!!! HILARIOUS NUTSACK LICKS FACE :3 X

Anonymous Wed Sep 30 01:57:50 2020 No.14819795
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>>14815385
Rogue River Blue is incredible but super expensive and hard to find, looks like they still have some available on their website though. Still have a bit of last year's vintage. Otherwise, a nice well-aged (5+ years) cheddar is probably my favorite.

>>	Anonymous Wed Sep 30 02:09:25 2020 No.14819828 File: 56 KB, 1000x667, 2180901-007.jpg [View same] [iqdb] [saucenao] [google] I fucking love cheese with caraway seeds.

>>	Anonymous Wed Sep 30 02:13:30 2020 No.14819843 File: 27 KB, 500x500, cheese.jpg [View same] [iqdb] [saucenao] [google] this stuff with some cane syrup is just perfect

>>	Anonymous Wed Sep 30 02:18:40 2020 No.14819863 File: 113 KB, 1084x722, dsc02148.jpg [View same] [iqdb] [saucenao] [google] >>14819828 https://estoniancuisine.com/2017/06/04/soir-estonian-quark-cheese-with-caraway-seeds/ try this, its traditional Estonian cheese and probably my favourite

Anonymous Wed Sep 30 02:34:34 2020 No.14819910
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Pecorino romano. I think it's better than parmigiano reggiano, probably because of the saltiness. Great in white sauces, great to add to some pizza or pasta. Even just a nibble grants you satisfying crystallized crunches. I hope I can find another cheese like this some day.

>>	Anonymous Wed Sep 30 03:15:45 2020 No.14819988 >>14819910 Try an aged gouda (not the rubbery red wax shit) or manchego.

>>	Anonymous Wed Sep 30 03:19:15 2020 No.14819997 >>14819988 Aged gouda is absolutely nothing like pecorino besides having crystals, it's closer if anything to parmigiano.

>>	Anonymous Wed Sep 30 03:22:49 2020 No.14820005 File: 5 KB, 233x216, images.jpg [View same] [iqdb] [saucenao] [google] I'm a simple man

>>	Anonymous Wed Sep 30 03:45:48 2020 No.14820054 >>14819863 Thanks, definitely gonna try this.

>>	Anonymous Wed Sep 30 03:49:14 2020 No.14820059 >>14815666 checked, proper deli American cheese is GOAT for a sandwich, burger, or patty melt

>>	Anonymous Wed Sep 30 03:59:01 2020 No.14820076 File: 66 KB, 512x512, picante.png [View same] [iqdb] [saucenao] [google] >>14817508 try picante provolone, it's very strong compared to smoked provolone

>>	Anonymous Wed Sep 30 04:13:54 2020 No.14820108 >>14817635 never had but it looks decent, which should i try first?

>>	Anonymous Wed Sep 30 04:20:10 2020 No.14820116 >>14819997 I know, that's why I recommended it. He emphasized how he likes crystals in aged cheeses. Flavor is different but the texture is similar.

>>	Anonymous Wed Sep 30 04:41:57 2020 No.14820150 >>14815385 >not the OG munster

>>	Anonymous Wed Sep 30 05:20:46 2020 No.14820203 >>14819910 Georgian traditional "white" cheese is kinda similar. Very salty, very crumbly, comes in different stages. Think dehydrated, crystallized feta. But I guess it's hardly exported, even though georgian food is getting chic.

>>	Anonymous Wed Sep 30 05:22:54 2020 No.14820205 >>14819997 I love both very old gouda and pecorino, for similar reasons, I think you're on point

>>	Anonymous Wed Sep 30 10:43:35 2020 No.14820878 File: 59 KB, 603x713, 1581442649139.jpg [View same] [iqdb] [saucenao] [google] >>14819619 Kill yourself. Wacked-out reaction images STARTED on 4chan you fucking mong. Lurk more than a few days before posting, you goddamn transplant.

>>	Anonymous Wed Sep 30 16:24:24 2020 No.14822297 File: 384 KB, 1084x569, Screenshot_2019-04-09 publix cheese wall - Google Search.jpg [View same] [iqdb] [saucenao] [google] >you can't get cheese in Amer...

>>	Anonymous Wed Sep 30 16:30:00 2020 No.14822339 I can eat Swiss slices for a meal

>>	Anonymous Wed Sep 30 16:33:06 2020 No.14822358 File: 61 KB, 826x620, DD8692DB-A61A-4E0F-B72F-9ECC8145FA74.jpg [View same] [iqdb] [saucenao] [google] >>14815385 Gruyere.

>>	Anonymous Wed Sep 30 16:34:03 2020 No.14822363 >>14815666 >>14820059 american cheese is the best for burger

>>	Anonymous Wed Sep 30 20:42:02 2020 No.14823654 >>14822363 yea all other cheese separates and you get pure oil dripping everywhere

>>	Anonymous Wed Sep 30 20:44:18 2020 No.14823671 For me, it's pecorino. parmigianofags need to go and stay go

>>	Anonymous Wed Sep 30 21:06:57 2020 No.14823812 File: 132 KB, 1300x847, url(1).jpg [View same] [iqdb] [saucenao] [google] >>14815385 > He doesn't realize muenster is american cheese food product

>>	Anonymous Wed Sep 30 21:19:28 2020 No.14823892 >>14823671 maybe it's a American thing but every time i got it both were mixed 50/50

>>	Anonymous Wed Sep 30 21:22:19 2020 No.14823906 >>14823812 no it is not, By law it would not be legally be allowed to be called cheese if it were

>>	Anonymous Thu Oct 1 01:46:02 2020 No.14824971 File: 190 KB, 680x680, vasterbotten_680x1000.jpg [View same] [iqdb] [saucenao] [google] >>14815385 There can be only one.

>>	Anonymous Thu Oct 1 01:51:57 2020 No.14824991 File: 27 KB, 600x400, pepper-jack-cheese-recipe_grande[1].jpg [View same] [iqdb] [saucenao] [google] I'm a simple man. Give me a good Pepper Jack and I'm happy.

>>	Anonymous Thu Oct 1 01:56:15 2020 No.14825004 File: 205 KB, 860x716, vasterbottenspaj-0D5A5161.jpg [View same] [iqdb] [saucenao] [google] >>14824971 It's so good in a pie.

>>	Anonymous Thu Oct 1 01:58:03 2020 No.14825013 >favorite in general mozzarella >best to make a based grilled cheese american

Anonymous Thu Oct 1 02:04:53 2020 No.14825031
File: 411 KB, 1200x1199, Mimolette.jpg [View same] [iqdb] [saucenao] [google]

>>14815744
Mimolette is somewhat vexing to me. The piece I ever bought came from a real snazzy market that seemed to have a well-appointed cheese case, and I found it startlingly bland. Turned me off it for a while. Then I bought another piece from a pretty mundane grocer who had little wedges pre-cut and ready to go and it was very agreeable. What gives? Are there producers making "the good stuff" and ones who are just cranking out junk and managing to get away with it? What should I look for when buying mimolette?

>>	Anonymous Thu Oct 1 02:07:32 2020 No.14825043 What does red leicester taste like?

>>	Anonymous Thu Oct 1 02:15:00 2020 No.14825075 >>14817714 I always thought it was a cheese product due to it being an amalgamation of like 3 cheeses.

>>	Anonymous Thu Oct 1 02:26:55 2020 No.14825110 >>14825043 The only leicester I've had is from Snowdonia. It's somewhat similar to a good aged cheddar or gouda I guess. It's pretty good, but a bit expensive in the U.S. at least.

>>	Anonymous Thu Oct 1 02:29:52 2020 No.14825115 >>14815385 mozzarella di bufala

>>	Anonymous Thu Oct 1 02:33:05 2020 No.14825121 File: 671 KB, 640x960, frasierwineclub.png [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Oct 1 02:41:47 2020 No.14825162 File: 20 KB, 506x330, unnamed.jpg [View same] [iqdb] [saucenao] [google] >>14815385 brie cheese

Anonymous Thu Oct 1 02:46:25 2020 No.14825184

>>14825110
I've never seen it in stores, but I'm also not actively searching for it. I live i shit fuck socal and I imagine I could find it at a whole foods where they have all kinds of pretentious ingredients.

Thanks for the info though, if I find it then I'll try it.

>>	Anonymous Thu Oct 1 03:00:35 2020 No.14825231 >>14825043 Sweeter tasting cheddar

>>	Anonymous Thu Oct 1 03:32:44 2020 No.14825372 >>14825031 Aged mimolette is tastier

>>	Anonymous Thu Oct 1 03:33:47 2020 No.14825374 >>14815385 For me it's aged roquefort

>>	Anonymous Thu Oct 1 04:28:36 2020 No.14825553 >>14825075 you're closer to right, but kraft singles don't represent American cheese. I'm not sure if you can gt real deli American cheese in Europe but it's worth trying

>>	Anonymous Thu Oct 1 06:08:51 2020 No.14825813 Extra mature cheddar Parmesan Mozzarella Danish blue Dolcelatte Brie Camembert

>>	Anonymous Thu Oct 1 06:19:23 2020 No.14825843 >>14825553 Its nothing special, just an extremely mild cheddar.

>>	Anonymous Thu Oct 1 06:47:00 2020 No.14825922 >>14817526 Ate a block of this on a dare. Its been 3 years ago and I still don't think my colon has completely rehabilitated.

>>	Anonymous Thu Oct 1 07:13:36 2020 No.14825978 >>14825843 kinda,but you could claim that with many types of cheeses being similar to some other type of cheese.

>>	Anonymous Thu Oct 1 07:38:45 2020 No.14826051 >>14815385 I look no further than Cabrales.

>>	Anonymous Thu Oct 1 07:40:47 2020 No.14826057 >>14825374 Somebody has taste. Correct answer.

>>	Anonymous Thu Oct 1 09:27:17 2020 No.14826385 >>14815660 Goat cheese is great, also sheep cheese is so underrated

>>	Anonymous Thu Oct 1 09:30:15 2020 No.14826394 >>14817530 Yes I know that, that's why is called "blue cheese" Did you know cheese is sour milk?

>>	Anonymous Thu Oct 1 09:34:18 2020 No.14826404 >>14817605 Oh you mean ricotta?

>>	Anonymous Thu Oct 1 09:40:01 2020 No.14826418 >>14819593 >it is now produced in Vire, Calvados Not enough milk in Aveyron to meet the demand, heh?

>>	Anonymous Thu Oct 1 09:42:13 2020 No.14826426 >>14826057 I was told they were kind of unfair with milk producers. But it's like meat: it's so good I can't care enough.

>>	Anonymous Thu Oct 1 11:44:23 2020 No.14826841 What cheese goes well with sardines anons? I want to make a sardine and spinach panini

>>	Anonymous Thu Oct 1 12:06:37 2020 No.14826935 >>14817513 I have some protein for ya if ya catch my drift

>>	Anonymous Thu Oct 1 12:07:39 2020 No.14826938 >>14817530 Yeah and your ass has mold in it but you still take a crap, no? idiot.

>>	Anonymous Thu Oct 1 12:09:31 2020 No.14826947 File: 18 KB, 446x336, mynigga.jpg [View same] [iqdb] [saucenao] [google] >>14817234

>>	Anonymous Thu Oct 1 12:10:38 2020 No.14826952 File: 1.41 MB, 280x210, 1557712885206.gif [View same] [iqdb] [saucenao] [google] >>14817384 >aged cheddar >only aged 5 years Anon......

>>	Anonymous Thu Oct 1 12:10:56 2020 No.14826954 >>14815385 asiago and orange american cheddar

>>	Anonymous Thu Oct 1 14:04:27 2020 No.14827382 >>14817384 Used to buy that brand all the time. Very good value, and great taste.

Anonymous Thu Oct 1 14:11:00 2020 No.14827412

>>14815666
>>14815593
>Gorgonzola
I had my first Gorgonzola a few years ago in Germany. It was italian. I tried every Gorgonzola in the US and none even remotely compared. To the point I can't even say I like Gorgonzola. But I really like that italian gorgonzola.

>>	Anonymous Thu Oct 1 20:24:22 2020 No.14828983 >>14827412 i'll never get why people say stupid shit like this because America imports cheese from around the world.

>>	Anonymous Thu Oct 1 20:43:44 2020 No.14829108 Goat cheese with sun dried tomato's Serve with toast rounds

>>	Anonymous Thu Oct 1 22:16:54 2020 No.14829577 >>14826952 5 years is plenty

>>	Anonymous Thu Oct 1 22:23:48 2020 No.14829608 File: 175 KB, 2074x1352, Habanero-cheddar-.jpg [View same] [iqdb] [saucenao] [google] i like habanero cheddar, either on a ritz cracker or i use a bechamel to make a cheese sauce/fondue and dip rye, sour dough, soft pretzel and corn chips in it.

>>	Anonymous Thu Oct 1 22:26:36 2020 No.14829621 penis cheese

>>	Anonymous Thu Oct 1 22:59:10 2020 No.14829785 >>14829621 i'm more of a toe cheese kinda guy myself, but recently i discovered behind the ear cheese and i'm developing a taste for it.

>>	Anonymous Thu Oct 1 23:59:10 2020 No.14830088 >>14815396 only right answer

>>	Anonymous Fri Oct 2 00:09:16 2020 No.14830123 File: 82 KB, 488x488, White American.jpg [View same] [iqdb] [saucenao] [google] >>14830088 if it ain't white it ain't right

>>	Anonymous Fri Oct 2 00:26:16 2020 No.14830173 >>14829577 10 years minimum for me.

>>	Anonymous Fri Oct 2 01:09:53 2020 No.14830278 >>14830173 if we want to get into legality it's 16 in most places

>>	Anonymous Fri Oct 2 02:25:51 2020 No.14830453 File: 23 KB, 450x300, Parmesan-cheese-GettyImages-117078872-5873ca725f9b584db3463216.jpg [View same] [iqdb] [saucenao] [google] improves everything it touches

>>	Anonymous Fri Oct 2 02:45:19 2020 No.14830501 >>14825031 The older the better If it doesn't have amino acid crystal crunch it isn't good mimoulette

>>	Anonymous Fri Oct 2 04:19:06 2020 No.14830714 >>14830278 16??? I'm down with that!

>>	Anonymous Fri Oct 2 04:21:52 2020 No.14830724 >>14825162 classic. can never go wrong

>>	Anonymous Fri Oct 2 05:12:39 2020 No.14830812 File: 79 KB, 1000x1000, Epoisses.jpg [View same] [iqdb] [saucenao] [google] Époisses

>>	Anonymous Fri Oct 2 05:50:17 2020 No.14830892 >>14815385 Pecorino is really nice and salty, I love it on pasta dishes. Coastal Cheddar is pretty great on its own too.

>>	Anonymous Fri Oct 2 05:54:51 2020 No.14830906 >>14815385 I'm a fan of kerrygold cheddar, the kind with the green wax on the wheel

>>	Anonymous Fri Oct 2 12:55:46 2020 No.14832173 >>14830812 brain cheese?

>>	Anonymous Fri Oct 2 16:27:56 2020 No.14833025 isn't brie and camembert the same thing? or is it just because i buy my cheese at walmart that they taste alike

>>	Anonymous Fri Oct 2 16:55:56 2020 No.14833137 File: 42 KB, 981x548, a3d9db65bb1cea132d3f10091b75dd9f.jpg [View same] [iqdb] [saucenao] [google] >>14815398 >>14815506 >>14815660 >>14815744 >>14817563 >>14830812 aw yiss

>>	Anonymous Fri Oct 2 16:59:02 2020 No.14833150 >>14815385 Cracker barrel extra sharp white cheddar

>>	Anonymous Fri Oct 2 17:09:40 2020 No.14833189 I should have bought cheese today :(

>>	Anonymous Fri Oct 2 17:17:06 2020 No.14833221 >>14833150 you know that is basically a mild cheddar compared to real Wisconsin or English cheddar

>>	Anonymous Fri Oct 2 17:28:32 2020 No.14833256 File: 176 KB, 1220x814, fromage-chevre_istock.jpg [View same] [iqdb] [saucenao] [google] For me it's aged goat cheese, crottin de chavignol if I can't find anything older.

>>	Anonymous Fri Oct 2 17:34:37 2020 No.14833287 >>14826841 I would say cream cheese, other than that, maybe some comté or gruyère? >>14833025 Nah, camembert is supposed to be quite smelly

>>	Anonymous Fri Oct 2 18:01:19 2020 No.14833409 >>14833287 oh, the camembert i bought was milder then the brie

>>	Anonymous Fri Oct 2 18:15:51 2020 No.14833469 >>14833409 If it's shitty industrial cheese then no wonder brie and camembert taste the same. If it ain't raw milk, it ain't proper cheese.

>>	Anonymous Fri Oct 2 18:23:23 2020 No.14833507 >>14833221 Yes but my local grocery stocks it and it tastes good on eggs

>>	Anonymous Fri Oct 2 19:26:10 2020 No.14833766 File: 873 KB, 2560x1920, wensleydale-with-cranberries-cheese.jpg [View same] [iqdb] [saucenao] [google] This and a few crackers is my go-to lunch

>>	Anonymous Fri Oct 2 19:37:23 2020 No.14833809 >>14815549 Gouda hell is your pronunciation so bad?

>>	Anonymous Fri Oct 2 20:17:36 2020 No.14834015 >>14833469 >If it ain't raw milk, it ain't proper cheese. i've bought raw milk cheese and there is no difference in taste

>>	Anonymous Fri Oct 2 20:19:37 2020 No.14834025 >>14833507 yea i like it also, i was just really surprised when i bought some Wisconsin sharp cheddar and it was unbelievably sharper to the point it crumbled and had crystals in it

>>	Anonymous Fri Oct 2 20:30:42 2020 No.14834072 File: 2.64 MB, 1500x1125, file.png [View same] [iqdb] [saucenao] [google] Likely this ancient 48+ month Gouda

>>	Anonymous Fri Oct 2 20:51:16 2020 No.14834160 >>14815385 Either an aged cheddar or a young manchego.

>>	Anonymous Sat Oct 3 04:20:15 2020 No.14835911 File: 40 KB, 800x450, pepefroggie.jpg [View same] [iqdb] [saucenao] [google] i hate cheese unless its on macaroni or pizza

>>	Anonymous Sat Oct 3 05:38:22 2020 No.14836052 File: 53 KB, 600x600, charolais.jpg [View same] [iqdb] [saucenao] [google] Charolais, aged comté and époisses would be my top 3

>>	Anonymous Sat Oct 3 05:51:19 2020 No.14836074 File: 534 KB, 250x250, 1547488079739.gif [View same] [iqdb] [saucenao] [google] >>14835911

>>	Anonymous Sat Oct 3 06:01:51 2020 No.14836101 >>14819593 ayyyy i got some of this in the fridge little too rich and sweet for my blood i'm afraid

>>	Anonymous Sat Oct 3 06:09:23 2020 No.14836121 >>14828983 and sell it at extremely high prices. most cheese you see in the grocery store comes from a dairy in the Midwest or Northeast.

>>	Anonymous Sat Oct 3 09:30:08 2020 No.14836532 Cheddar Colby Monterey Jack Muenster Mozzarella Asiago Provolone

>>	Anonymous Sat Oct 3 09:36:05 2020 No.14836554 >>14817634 >rotten Retard.

>>	Anonymous Sat Oct 3 09:42:39 2020 No.14836583 My favourite cheese is Casu Marzu. The taste is unbelivable.

>>	Anonymous Sat Oct 3 12:00:14 2020 No.14836986 >>14815396 the fatty garbage byproduct of making real cheese, fitting for america

>>	Anonymous Sat Oct 3 12:06:41 2020 No.14837019 >>14815385 Gouda

>>	Anonymous Sat Oct 3 12:33:18 2020 No.14837123 Dick cheese.

>>	Anonymous Sat Oct 3 13:22:56 2020 No.14837365 >>14836052 >aged comté I forgot about that one. It's not very far from a different, fruity, aged gouda. >Those tyrosine crystals Every hard cheese having some is based.

>>	Anonymous Sat Oct 3 13:49:15 2020 No.14837474 Anything cave aged

>>	Anonymous Sat Oct 3 13:52:58 2020 No.14837485 File: 108 KB, 340x340, Sbrinz.png [View same] [iqdb] [saucenao] [google] For me it's Sbrinz

>>	Anonymous Sat Oct 3 15:15:01 2020 No.14837784 >>14824971 basado

>>	Anonymous Sat Oct 3 16:36:10 2020 No.14838123 >>14836121 it's like $3 for a shitty block of kraft "sharp" cheddar and $4.50 for some imported English Sharp cheddar. But you can use way less of the good cheddar because it actually has flavor so the block will last you longer.

>>	Anonymous Sat Oct 3 16:48:03 2020 No.14838164 I'm going to walmart tomorrow what's the best cheese I can buy there?

>>	Anonymous Sat Oct 3 16:50:49 2020 No.14838177 >>14838164 >I'm going to walmart tomorrow I stopped reading after that.

Anonymous Sat Oct 3 17:01:04 2020 No.14838240
File: 368 KB, 894x894, 1510387889424-ck.jpg [View same] [iqdb] [saucenao] [google]

>>14823812
>Muenster or munster is a semi-soft cheese from the United States. It is thought to be an imitation of the Alsatian washed-rind Munster cheese, introduced by German immigrants. It is distinct from the processed dairy food Sweet Muenster Cheese.

This is why negros should not be allowed on the internet

>>	Anonymous Sat Oct 3 17:03:23 2020 No.14838248 File: 597 KB, 2539x3507, fromages numériques 20.jpg [View same] [iqdb] [saucenao] [google] >>14815385 all of them

>>	Anonymous Sat Oct 3 17:14:32 2020 No.14838327 >>14823812 Nice retardposting, amerilard.

>>	Anonymous Sat Oct 3 17:15:54 2020 No.14838338 i love me some real blue cheese

>>	Anonymous Sat Oct 3 17:16:29 2020 No.14838344 >>14820005 Based and redpilled. Everyone else here is just a snob. All cheese tastes the same.

Anonymous Sat Oct 3 17:17:50 2020 No.14838353
File: 240 KB, 1540x800, cheeses.jpg [View same] [iqdb] [saucenao] [google]

>>14838164
usually in a separate cheese case at the front of the store or by the deli there are halfway decent cheese that are imported, stiff like Brie, camembert, gouda, blue cheese, gorgonzola and fresh mozzarella etc. But this varies greatly depending the the store/region

>>	Anonymous Sat Oct 3 17:24:06 2020 No.14838383 File: 216 KB, 1920x1080, remote.jpg.ashx.jpg [View same] [iqdb] [saucenao] [google] >>14838248 *most of them

>>	Anonymous Sat Oct 3 19:45:37 2020 No.14839129 >>14838383 >most Exactly, most, because gorgonzola is pure shit

>>	Anonymous Sat Oct 3 20:18:11 2020 No.14839276 >>14834015 Tastelet.

>>	Anonymous Sat Oct 3 20:20:30 2020 No.14839285 >>14815551 kek

>>	Anonymous Sat Oct 3 20:26:34 2020 No.14839320 File: 107 KB, 978x550, 1572768053537.jpg [View same] [iqdb] [saucenao] [google] For me, it's Oltermanni cream cheese smuggling

>>	Anonymous Sat Oct 3 20:35:35 2020 No.14839374 >>14839276 Pleas describe the taste difference for us tastelets? I'll wait.

>>	Anonymous Sat Oct 3 20:37:09 2020 No.14839385 >>14839320 >Oltermanni cream cheese why was it being smuggled ? import tax? or just illegal in other countries

Anonymous Sat Oct 3 20:43:36 2020 No.14839417
File: 91 KB, 960x541, 1597016842490.jpg [View same] [iqdb] [saucenao] [google]

>>14839385
Iirc you're legally allowed to import only 5kg cheese to Russia and apparently Russia's cheese industry is absolute dogshit quality so they just get Finnish cheese and try to smuggle it to sell in Russia (for like 4x profit)

>>	Anonymous Sat Oct 3 20:50:04 2020 No.14839452 >>14839374 What's the point in using words when you don't have the taste/tongue - brain connection to relate your experience to said words. Keep being a tastelet, I don't really care.

>>	Anonymous Sat Oct 3 20:51:03 2020 No.14839458 >>14817619 based >>14819910 >>14823671 cringe

>>	Anonymous Sat Oct 3 21:06:30 2020 No.14839531 >>14839452 So you were just regurgitating what other people said to sound superior on a Mongolian hair braiding form?

>>	Anonymous Sat Oct 3 21:08:17 2020 No.14839541 >>14839417 They should hire some Mexicans. Does Russia have cheese sniffing dogs? never mind, all dogs are cheese sniffing dogs

>>	Anonymous Sat Oct 3 21:20:29 2020 No.14839620 File: 9 KB, 250x212, blackb.jpg [View same] [iqdb] [saucenao] [google] >>14815385 this brand of cheddar is probably the best i've ever tasted (Black bomber cheddar)

>>	Anonymous Sat Oct 3 21:22:29 2020 No.14839636 >>14815385 american

>>	Anonymous Sat Oct 3 21:42:54 2020 No.14839761 >>14839531 No I only buy raw milk cheese cause that's what i genuinely like and find superior. Most cheeseshops I go to almost always only have raw milk cheese. Pasteurization kills so much flavor, it's why raw milk always tastes better.

>>	Anonymous Sat Oct 3 21:49:41 2020 No.14839804 >>14839541 >My dogs are smart because they can sniff out Chang It isn’t hard for them to spot the Chank that is running at them with a fucking butchers knife.

>>	Anonymous Sat Oct 3 21:50:54 2020 No.14839813 >>14839804 I think I had a stroke and read Chinese instead of Cheese.

>>	Anonymous Sat Oct 3 21:59:53 2020 No.14839856 >>14839761 >it's why raw milk always tastes better. in what way does it taste better?

>>	Anonymous Sat Oct 3 22:00:55 2020 No.14839864 >>14839813 don't worry, it happens to the best of us

>>	Anonymous Sat Oct 3 22:02:26 2020 No.14839871 >>14839813 well they're both yellow and have a pungent oder, easy mistake

>>	Anonymous Sat Oct 3 22:12:57 2020 No.14839925 >>14815385 Honestly a good irish cheddar is really fucking good, especially when it’s so old it crumbles like shitty masonry

>>	Anonymous Sat Oct 3 22:45:44 2020 No.14840111 File: 66 KB, 800x600, Parmigiano_reggiano_piece.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sat Oct 3 22:58:33 2020 No.14840168 File: 134 KB, 1500x1500, parmesan romano.jpg [View same] [iqdb] [saucenao] [google] >>14840111 not getting the kino mixture that's pregrated so your hands don't stink for the next few days ngmi

>>	Anonymous Sun Oct 4 00:58:17 2020 No.14840780 File: 74 KB, 750x500, feta.jpg [View same] [iqdb] [saucenao] [google] i feel like feta gets over looked, i had a pizza with feta and spinach as a topping and it was amazing, i don't even care for spinach

>>	Anonymous Sun Oct 4 06:58:05 2020 No.14841894 >>14839856 More diverse microbial flora so more tasting notes

>>	Anonymous Sun Oct 4 07:03:23 2020 No.14841904 >>14820108 Halloumi is a good start. All you need to do is cut it up the usual way. Like a book. Then coat it in plain flour and shallow fry. Great on crackers

>>	Anonymous Sun Oct 4 11:03:35 2020 No.14842725 >>14838240 wait what id assumed they were talking about the delicious stinky alsatian goodness, what is this american heathenry?

>>	Anonymous Sun Oct 4 11:09:34 2020 No.14842750 File: 6 KB, 276x183, OP blows uncut mexican boys for dollar bills.jpg [View same] [iqdb] [saucenao] [google] >>14815385 for me, it's gub'ment cheese

Anonymous Sun Oct 4 11:51:24 2020 No.14842921

>>14839620
Brits rave about BB but it's pretty mediocre. The "extra mature" label is deceiving, neither the flavor nor the texture suggest any maturity. It's very mild, almost bland. You're literally better off buying any Gouda for a fifth of the price.

>>	Anonymous Sun Oct 4 12:08:15 2020 No.14842997 File: 31 KB, 480x360, 1546248220324.jpg [View same] [iqdb] [saucenao] [google] >>14842750

>>	Anonymous Sun Oct 4 12:09:55 2020 No.14843006 >>14842921 i don't even understand mild cheddar, sharp should be the minimum

>>	Anonymous Sun Oct 4 12:11:42 2020 No.14843017 >>14815396 and in a single stroke you have upset the entirety of /ck/, a salute you good sir.

>>	Anonymous Sun Oct 4 12:11:55 2020 No.14843018 >>14816918 OLD AMSTERDAM IS BASED

>>	Anonymous Sun Oct 4 12:18:52 2020 No.14843062 File: 184 KB, 1000x1000, Irish-Porter-Cheddar-2-1000x1000.jpg [View same] [iqdb] [saucenao] [google] >>14843006 I like porter cheddar, gives it some flavor.

>>	Anonymous Sun Oct 4 12:19:11 2020 No.14843065 >>14815385 Dutch cheese is king

>>	Anonymous Sun Oct 4 12:29:56 2020 No.14843111 I couldn't just choose one, so here's my top 3: Feta, Chihuahua, and my friend Parm Reggie.

>>	Anonymous Sun Oct 4 12:55:31 2020 No.14843211 >>14843111 trips for 3 good cheeses

>>	Anonymous Sun Oct 4 14:09:35 2020 No.14843585 File: 28 KB, 400x400, nacho cheese sauce.jpg [View same] [iqdb] [saucenao] [google] nacho cheese

>>	Anonymous Sun Oct 4 17:05:30 2020 No.14844601 Idc, as long as it stinks. Gorgonzola's good. Comte too. I like cheese with lots of mould on the rind, that's usually a good sign. Stilton is a good one.

>>	Anonymous Sun Oct 4 17:10:33 2020 No.14844626 >>14817635 bruh those are fine and everything but if your favorite cheese is paneer, maybe you don't like cheese so much

>>	Anonymous Sun Oct 4 17:12:28 2020 No.14844647 >>14815396 FPBP

>>	Anonymous Sun Oct 4 17:21:17 2020 No.14844693 >>14839620 Black bomber a top class cheddar! name a better one if pos.

>>	Anonymous Sun Oct 4 17:31:00 2020 No.14844744 File: 43 KB, 1400x933, Harbison.jpg [View same] [iqdb] [saucenao] [google] Anyone else go for the super-soft ripened cheeses like Harbison?

>>	Anonymous Sun Oct 4 19:04:22 2020 No.14845263 >>14825075 pretty much this with added crapola

>>	Anonymous Sun Oct 4 19:09:21 2020 No.14845294 >>14829577 i dont know if its just me but when i first bite into a good aged 5 year+ cheddar i get a little warmth in my cheeks because of the flavor profile. good stuff

>>	cornelius Sun Oct 4 19:37:05 2020 No.14845453 File: 504 KB, 2000x1746, food_EiZ24I6XgAAVRvn.jpg [View same] [iqdb] [saucenao] [google] >>14815385 does grilled count

>>	Anonymous Sun Oct 4 20:21:11 2020 No.14845709 >>14845453 what cheeses are you putting on it?

>>	Anonymous Sun Oct 4 20:29:33 2020 No.14845756 >>14819910 >Pecorino romano Alright >I think it's better than parmigiano reggiano You're either wrong or you're poor.

>>	Anonymous Sun Oct 4 20:34:14 2020 No.14845782 >>14845756 I bet your favorite pizza is dominoes

>>	Anonymous Sun Oct 4 21:17:38 2020 No.14845990 >>14845782 I bet your mom is fat and gay and also your name is brian.

>>	Anonymous Sun Oct 4 21:43:23 2020 No.14846111 >>14845756 guys, mix them 50/50 its the best of both worlds

>>	Anonymous Mon Oct 5 00:08:13 2020 No.14846754 >>14815385 Meunster bro here too

>>	Anonymous Mon Oct 5 00:35:29 2020 No.14846917 >>14846754 not a fan of mild cheeses, they just seem like solid milk.

>>	Anonymous Mon Oct 5 01:05:48 2020 No.14847098 >>14843211 ...And you got dubs checking trips. I honor you my good chan friend. I've been here for over a decade and never had trips. This is truly a momentous day.

>>	Anonymous Mon Oct 5 01:20:47 2020 No.14847164 >>14815660 This is good, but my favorite is a firm rind and a melty at room temperature unpasteurized center. Fucking heaven on earth.

>>	Anonymous Mon Oct 5 01:42:56 2020 No.14847263 >>14847098 chan works in mysterious ways

>>	Anonymous Mon Oct 5 02:01:27 2020 No.14847341 File: 80 KB, 780x432, 1591543047103.jpg [View same] [iqdb] [saucenao] [google] >>14815385 Processed sandwich slice

>>	Anonymous Mon Oct 5 09:50:08 2020 No.14848483 Brillat Savarin. If you know, you know.

>>	Anonymous Mon Oct 5 12:55:14 2020 No.14849168 File: 67 KB, 750x750, 2F7321D9-9F6F-4A5F-B737-A9C2367D02CE.jpg [View same] [iqdb] [saucenao] [google] Comté

>>	Anonymous Mon Oct 5 13:57:36 2020 No.14849433 File: 132 KB, 1440x1080, 20200926_044326.jpg [View same] [iqdb] [saucenao] [google] What is a good brand of mozzarella you could buy in the states? I'm making caprese

>>	Anonymous Mon Oct 5 14:27:14 2020 No.14849576 File: 36 KB, 500x500, 02340418100007_c1l1.jpg [View same] [iqdb] [saucenao] [google] >>14815385 Mansion cheese. But if want more taste it is Priest or Vasterbotten.

>>	Anonymous Mon Oct 5 14:52:41 2020 No.14849760 >>14815551 Extremely based

>>	Anonymous Mon Oct 5 15:31:32 2020 No.14849986 >>14844693 Wookey hole cheddar.

>>	Anonymous Mon Oct 5 16:16:19 2020 No.14850258 >>14847263 Beautiful sings, my man. This is indeed an auspicious day.

Anonymous Mon Oct 5 18:05:08 2020 No.14850759
File: 25 KB, 467x467, xThQZYdiTXAyCuznTRXaYjrGqbS6MdHfyAIcadMy.jpg [View same] [iqdb] [saucenao] [google]

>>14849433
I buy Di Stefano because I'm a 20 minute drive from one of their factories. See if you can find any producers in your area who are making mozz. Quality imported stuff can be great, yes, and buffalo milk stuff is better than cow's milk stuff, sure, but for cheeses like this freshness takes primacy over all else imo, so just see if you can get a quality local product.

>>	Anonymous Mon Oct 5 22:56:30 2020 No.14851908 File: 191 KB, 640x853, very sharp.jpg [View same] [iqdb] [saucenao] [google] >G'day curd nerds, me wife has cancer

>>	Anonymous Mon Oct 5 23:59:56 2020 No.14852141 bump

>>	Anonymous Tue Oct 6 00:04:08 2020 No.14852158 File: 163 KB, 500x610, 1554663006573.png [View same] [iqdb] [saucenao] [google] >>14851908 sorry about that

>>	Anonymous Tue Oct 6 01:39:42 2020 No.14852532 Might be late to the party, but what exactly is cheese?

>>	Anonymous Tue Oct 6 02:25:05 2020 No.14852698 File: 125 KB, 1000x1000, To Infinity.jpg [View same] [iqdb] [saucenao] [google] >>14852532 Milk's leap toward immortality.

>>	Anonymous Tue Oct 6 02:31:55 2020 No.14852724 >>14852158 Chicken franks in a BBQ platter... says it all really. Sad!

>>	Anonymous Tue Oct 6 02:53:10 2020 No.14852770 >>14852532 Rotted bovine lactation.

>>	Anonymous Tue Oct 6 02:55:06 2020 No.14852774 >>14852770 I mean you're not wrong.

>>	Anonymous Tue Oct 6 02:55:35 2020 No.14852777 >>14852532 A particularly funny joke.

>>	Anonymous Tue Oct 6 03:56:22 2020 No.14852932 File: 63 KB, 800x600, 800px-Brynza.jpg [View same] [iqdb] [saucenao] [google] >>14815385 Brynza :)

>>	Anonymous Tue Oct 6 09:02:04 2020 No.14853626 >>14852724 where did you get the idea the those dogs are chicken? they look just like any pork hotdog i have seen

Anonymous Tue Oct 6 12:53:16 2020 No.14854545
File: 134 KB, 1653x949, Bible way to Heaven with Prayer.png [View same] [iqdb] [saucenao] [google]

>>14815385
John 6:35 KJV
And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.

>>	Anonymous Tue Oct 6 12:54:17 2020 No.14854549 I'm a basic bitch when it comes to cheese, so the ones for me are either sharp cheddar or a creamy brie.

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/ck/ - Food & Cooking