/ck/ - Food & Cooking

[Anonymous No.15040593]

I fucking love Brie bros, what are some other god tier cheeses that you can easily snack on during a late evening?

[Anonymous No.15040596]

based and briepilled.
If I'm gonna eat cheese on it's own, I always fall back to brie, sharp cheddar or oka. I need to try more cheeses but the selection at my supermarket is really limited, sadly.

[Anonymous No.15040598]

For me, it's this

[Anonymous No.15040620]

>>15040593
Real cheddar is pretty much impossible to beat. Love eating that before bed

[Anonymous No.15040624]

My fallback cheese is and will always be Old Amsterdam. Fight me.

[Anonymous No.15040634]

>>15040593
For me, it's Gorgonzola.

[Anonymous No.15040654]

>>15040634

Absolutely love to cook with it, but I cant eat it raw, too sharp flavour for me

[Anonymous No.15040661]

>>15040593
I really like red Leicester.

[Anonymous No.15040741]

>>15040593
A few blocks of American cheese makes for a good snack.

[Anonymous No.15040761]

None. I'm a vegan and do intermittent fasting

[Anonymous No.15040766]

>>15040761
You could've just said "I'm gay" and we would know what you mean.

[Anonymous No.15040782]

>>15040761
Thanks for the information.

[Anonymous No.15040787]

>>15040761

I can understand being vegetarian, but whats the point of being vegan and refrain from so much good food?

>muh personal views
u can do better than that

[Anonymous No.15040856]

>>15040593
I recently discovered this meme cheese at my local and it's pretty great I'm gonna get so fat bros

[Anonymous No.15040863]

>>15040593
It’s very expensive, but if you get your hands on Kraftkar you’re in for a treat. Probably the best blue cheese in the world rn

[Anonymous No.15040864]

>>15040593
Manchego cheese is nice snack cheese, quite sharp if you're into that

[Anonymous No.15040865]

>>15040761
im gay btw, not sure if that matters.

[Anonymous No.15040897]

>>15040863
It's a good cheese, I can understand it won the WC. Novelty products that are excellent are strong candidates in such competitions. But when the novelty has worn off, I'm sure most people prefer the classics like roquefort, gorgonzola and Fourme d'Ambert 9/10 times or more.

[Anonymous No.15040912]

>>15040856
Isn't that just a shitty german copycat of gorgonzola?

[Anonymous No.15040932]

>>15040912
No, it's more like a camembert-gorgonzola hybrid with extra fat.

[Anonymous No.15040946]

>>15040897
I agree with you, but perhaps this can be a new classic?

[Anonymous No.15040949]

>>15040864
Great on some toasted bread with a bit of olive oil. Even better if you rub a bit of tomato on the bread.

[Anonymous No.15040953]

>>15040932
>it's more like a camembert-gorgonzola hybrid with extra fat.
I'm more into hard blue cheeses

[Anonymous No.15040963]

cheddar

[Anonymous No.15040967]

>>15040593
I like taleggio

[Anonymous No.15040971]

Just had some humbolt fog yesterday. I’m a sucker for goat cheeses so I though it was bretty good.

[Anonymous No.15040982]

I'm expat in Asia so I cant ever have it but one of my best food memories is one local pub in the UK. They would stick a fucking huge Stilton on the bar sometimes and would pour port wine into the middle. Tou just spoon some out onto crackers as much as polite....I'm fucking salivating I need to stop.

[Anonymous No.15041072]

>>15040787
every time I even look at meat it takes every ounce of energy not to cry. around Christmas there are Bratwurst vans in every city/town and the smell makes me feel like vomiting. thank god for Amazon

I fast because it makes me feel good. I like taking the opportunity to detox and flush out bad juju

[Anonymous No.15041092]

>>15041072
So you're gay. Why not just say it.

[Anonymous No.15041099]

>>15040982
Like was it hollowed out into a donut or something? Or was the port just poured on top to soak in and soften it a bit?

I've never heard of this, but it sounds fucking amazing.

[Anonymous No.15041106]

>>15041092
i'm a girl

[Anonymous No.15041127]

>>15041106
Pics or it didn't happen

[Anonymous No.15041137]

>not eating a block of cheap ass gouda with some grapes

[Anonymous No.15041274]

>>15040949
>rub a bit of tomato on the bread
Why not put the tomato on the bread and eat it?

[Anonymous No.15041302]

>>15040593
this stuff is good, its like a brie combined with a blue cheese

[Anonymous No.15041335]

>>15041106
boobs plz

[Anonymous No.15041380]

>>15040593
Whats the rind taste like

[Anonymous No.15041400]

>>15040593
Fontina
Raschera
Gorgonzola
Fontal (which is basically fontina+emmental)
>>15040634
Try it with some mascarpone, spread them on a toast, thank me later

[Anonymous No.15041460]

>>15040864
Slice then marinade for a few hours with olive oil, jarred red peppers, black pepper, chives, and shallots. Eat with warm crusty bread smeared with tomato.

[Anonymous No.15041819]

>>15041106
Tits or GTFO

[Anonymous No.15042041]

>>15041106
mmm cheddar

[Anonymous No.15042090]

>>15040949
>>15041460
You've evolved from just eating shredded american out the bag I see

[Anonymous No.15042176]

>>15040593
Before I cut most animal products out of my diet, there was this apple wood smoked gouda that I would inhale. On crackers or straight up biting the wheel

[Anonymous No.15042205]

Call me a tastelett but I like my chees creamy and mild. So its young Gouda for me.

[Anonymous No.15042328]

>>15041106
no you're a psychotic tranny

[Anonymous No.15042397]

>>15040593
>Kraftkar
not available here (US)

what is that cheese that smeels like feet? My go to is chedder

[Anonymous No.15042427]

>>15040971
Based. I love Humbolt Fog. When it's tomato season I serve it with oil-poached plum or cherry tomatoes on toast.

[Anonymous No.15042437]

>>15042205
it's better smoked

[Anonymous No.15042891]

>>15040761
Cool bro, now get the fuck out of this thread because its not for you

[Anonymous No.15043115]

>>15042090
There's literally nothing wrong with eating shredded american out the bag

[Anonymous No.15043215]

>>15043115
>There's literally nothing wrong with eating shredded american out the bag
Do fat fucks really

[Anonymous No.15043248]

>>15040741
cheese slices are good for snacking on.

put torita chips in the microwave with cheese slices for like 30 secs and boom you've got restaurant style nachos.

[Anonymous No.15043273]

I recently discovered Maytag blue cheese and I fucking love it

[Anonymous No.15043460]

Based brie bros. Who else is eating brie tonight?

[Anonymous No.15043475]

>>15040766
based. people that don't eat meat also correlates with those that take dicks up the ass

[Anonymous No.15043534]

>>15043460
I am.
Sliced mine with a cheese grater.

[Anonymous No.15043677]

>>15043460
>>15043534
wtf is going on with this board lmaoo

[Anonymous No.15043724]

>>15043534
Nice bro. I prefer my brie straight up

[Anonymous No.15043865]

>>15041072
>detox

[Anonymous No.15043895]

>>15043865
Dumb retards forgot the fucking lungs.

[Anonymous No.15044147]

>>15042397
Limburger? Surprisingly smooth.

[Anonymous No.15044164]

>>15040971
Based fog poster

[Anonymous No.15044170]

>>15040971
You forgot to devein it

[Anonymous No.15044202]

>>15043215
Yes

[Anonymous No.15044255]

>>15044170
https://youtu.be/lMss1CeHOiM
I get it. It ain't making me laugh, but I get it.

[Anonymous No.15044292]

This is the best cheese

[Anonymous No.15044336]

>>15044255
Fuck you it made me laugh

[Anonymous No.15044360]

>>15043460
>>15043724
DO FAT FUCKS REALLY

[Anonymous No.15045356]

>>15040593
For me its the veeta and some saltines.

[Anonymous No.15045358]

>>15040634
Yeah but I can't eat too much of it.

[Anonymous No.15046431]

>>15042205
been only eating edam most of my life, and young only

[Anonymous No.15046441]

>>15040593
i put some brie in the freezer because i don't like it when it ages too much and starts tasting ammonia-y. not sure how it'll be when i thaw it since it's a soft cheese

[Anonymous No.15046447]

>>15040593
for me, it's tomme de savoie. if you enjoy brie you're gonna like it

[Anonymous No.15046454]

>>15040593
Crémeux de Normandie

[Anonymous No.15046533]

If you truly love it, why do u need other stuff?

anyway, camembert is similar but i also love brie and stick to it all the time.

>>15044292
>calling a cheese stinking
>calling anything by its perceivable properties

...america is just a jungle with technology.

[Anonymous No.15046602]

>>15040863
EEEWWWW looks moldy

[Anonymous No.15047337]

>>15040593
Try truffled brie dear OP.
If you like truffle, you will be in paradise.

>>15046447
That's a good choice.
I tend to prefer pressed cheese.
If you can grab some real Comté, Laguiole or Cantal.

>>15046454
Yes!
The heart shaped one is delicious

[Anonymous No.15047361]

>>15046533
Why are you unable to spell the word 'you'?

Retarded child

[Anonymous No.15047423]

I recently had some gouda with Italian herbs and sundried tomato. That stuff was damn good. Just cut off a bunch of cubes and you can have it for a late night snack

[Anonymous No.15047431]

>>15040593
soumaintrain is amazing.
Brie varies a lot, brie de meaux is my fave. But the problem with eating really good cheese, e.g. imported French cheese is that it makes a lot of domestic cheese seem like shit.

[Anonymous No.15047442]

>snacking on brie

[Anonymous No.15047455]

>>15040593
>Brie with bread and raw honey

[Anonymous No.15047567]

>>15040593
I'm crazy about feta.

[Anonymous No.15047614]

>>15040982
\\/\===3
UU

[Anonymous No.15047768]

>>15040593
are you the excited cheese fan from the other thread?

[Anonymous No.15047774]

>>15040963
10/10, i eat them with the skin on

[Anonymous No.15047780]

>>15043460
you can't eat it like that, reeeeeeee

[Anonymous No.15047793]

>>15045356
that's butter anon

[Anonymous No.15047800]

For me it's stinky beer washed cheese and aged dry goat cheese.

[Anonymous No.15047809]

>>15040593
Brie is mediocre if it ain't raw milk and at room temperature/baked.

[Anonymous No.15047866]

>>15040982
Shame you can't do stuff like that anymore, in these unprecedented times.

[Anonymous No.15048025]

>>15047809
Agree. Such huge difference between the ordinary stuff and your pic which is godly.

[Anonymous No.15048186]

>>15040598
>now melts
>now
wtf is this

[Anonymous No.15048214]

it's delicious but i don't buy it because it's too much effort to separate from the skin, and tons always gets wasted because it's so hard to remove

[Anonymous No.15048220]

>>15043460
based

[Anonymous No.15048228]

>>15040741
Ketofags lmao

[Anonymous No.15048244]

>>15040971
Based, Humboldt fog, pliny the elder, and some sticky old school Mendocino weed is the GOAT way to spend an afternoon. I miss california

[Anonymous No.15048285]

>>15048214

>he doesnt eat the white mold

[Anonymous No.15048698]

>>15048214
>it's delicious but i don't buy it because it's too much effort to separate from the skin, and tons always gets wasted because it's so hard to remove
>he does not eat the hind
Like a fucking SAVAGE! You should feel extra ashamed for this, you have been wasting enourmous amounts of cheese over the years thanks to your stupidity!

[Anonymous No.15048746]

>>15048698
he should just stop eating cheese entirely. what a useless fucking doughnut

[Anonymous No.15048752]

>>15046533
Stinking Bishop was first made in the UK and is named after a local variety of Pear, which was used to make the perry(a type of cider) that the cheese is soaked in during fermentation.
It does fucking reek though.

[Anonymous No.15049565]

>>15043895
if you're right I've never heard about it, time to educate myself with wikipedia

[Anonymous No.15049573]

>>15045356
Why is veeta so expensive

[Anonymous No.15049598]

I remember when I was back home for the holidays and my mum whipped out a cheeseboard with some cheeses she’d bought from the Christmas market. It was really comfy just chilling on the sofa and having cheese with some cranberry jam, so I wanna try more now.
What are good combinations to try guys? Or some accessible cheeses for a dude in the uk?

[Anonymous No.15049638]

Cotswold is my favorite by far. Goes great with some salty crackers like Triscuits

[Anonymous No.15049701]

>>15048285
>>15048698
the rind tastes like chalk and has the consistency of play-do

[Anonymous No.15049811]

>>15040593
Feta is the best cheese

[Anonymous No.15050877]

>>15048698
>>15049701
I find that it varies. The supermarket brand President, the rind on their brie tastes like chalky ass. Pretty sure there is another major brand and it is just as bad. Always choose a cheese shop if it's an option. A good rind will have an earthy, mushroom-like taste that pairs very nicely with the cheese. Something like fromager d'affinois is excellent too, it can get pretty stinky though.

[Anonymous No.15051786]

>>15040593
PSA :
Buy Brie de Melun not Brie de Meaux

[Anonymous No.15051951]

>>15051786
PSA:
Je vais te Brie-ser l'anus

[Anonymous No.15052083]

>>15051951
sorry for having taste l'ami

[Anonymous No.15052898]

>>15040624
Prolly one of my favourites, but also

[Anonymous No.15052938]

i bought some welsh sheep cheese today. but i have eaten cheshire on its own before.

[Anonymous No.15053029]

>>15048214
>he doesn't own a brie peelers

[Anonymous No.15054521]

Brie first, then Burrata baby

[Anonymous No.15055316]

>>15040971
I live in the town where they make this. Had a roommate that used to dumpster dive. One day he came back with about 4 pounds of this from their trash. I ate way more dumpster cheese than I like to admit.

[Anonymous No.15055322]

>>15055316
Based and fog pilled.

[Anonymous No.15055387]

Red leicester, Macheago, and Horseradish Cheddar are all also very good. Rockfurt is amazing as well.

[Anonymous No.15055409]

>>15040864
Smear with tomato and olive oil

[Anonymous No.15055441]

>>15040593
I like wrapping bits of brie up in phyllo dough sachets with chopped peaches and maybe some raspberry sauce.

White stilton is also great but a little strong for evening, so I like something called Huntsman cheese which is white stilton layered with Double Gloucester. Great combo.

[Anonymous No.15055444]

>>15040624
Just got some of this from the market. Hope it's as good as you say, anon.

[Anonymous No.15055458]

>>15055441
Correction Huntsman is actually blue stilton.

[Anonymous No.15055596]

A good wheel of brie with sliced apples inside of a pastry dough crust and drizzled with honey

[Anonymous No.15055939]

Lancashire cheese is the GOAT

[Anonymous No.15055993]

>>15040593
aged gouda, petit basque, and pic related are some favorites of mine atm.

[Anonymous No.15056058]

Smoked cheese, my weakness

[Anonymous No.15056237]

There’s a surprising lack of goat and sheep cheeses in this thread. If you’re not down with ossau-iraty or la leyenda you may not actually like cheese.

t. cheese hipster

[Anonymous No.15056296]

>>15056237
I just tried an incredible cheese at the store. It was half goat cheese and half sheep cheese with a layer of ash in between (separating the two). It was absolutely amazing but I can’t find it anywhere now. I think it was called Mobay or something.

[Anonymous No.15056348]

cotswold, or Cabot Habanero Cheddar. both have onion/garlic flavor, good cheddar texture, one is mild, the other spicy. 2 of the most mouthwatering cheeses around. i do hope you try real parmiggiano reggiano some day. it really is very different from both grated parmesan, and domestic parmesan in blocks (which is a fine cheese but not sublime). but brie, man, it and camembert stand alone as tastes of heaven, cant do much better.

[Anonymous No.15056378]

>>15040593
Any anons here have good local cheese companies? Midwest has it good with those. Pic related is no joke, the best cheese I've ever tasted in my life. It's a rind wash cheese aged 8 weeks.

[Anonymous No.15056533]

>>15056378
where'd you find that brand, trader joe's, whole foods?

[Anonymous No.15056567]

>>15040593
What's the best mild snacking cheese? I'm a cheesenoob and want to expand my palate but I'm nit a fan of sharp.

[Anonymous No.15056689]

>>15040593
I just had some wenslydale. i like to sometimes have a desserty cheese like raspberry chev or any kind of fruit wenslydale for dinner. I use buttery crackers like ritz.

[Anonymous No.15056710]

>>15048285
Some rinds taste too astringent for me. I'll separate those from the cheese before eating them, otherwise they ruin the cheese flavor for me.

[Anonymous No.15056720]

>>15056567
Around Christmas time we get some wednesleydale with either cranberries or apricot in it. They're great for snacking on.

[Anonymous No.15056726]

>>15056720
>wednesleydale

Why the fuck did I spell it like that?

[Anonymous No.15056730]

>>15056567
Try some room temp brie and camembert side by side. Brie on bread tastes too indistinguishable from just butter for me so i prefer chamembert for a more "cheesy" flavor. Other than that, i really enjoy wenslydale with fruit or jam. Plenty of cheese in that category though.

[Anonymous No.15056737]

>>15056567
>>15056730
I need to reiterate. room temp for most cheese is required. Eating cold refrigerator cheese is like taking your money and throwing it in the garbage.

[Anonymous No.15056796]

>>15056737
>Eating cold refrigerator cheese

Completely agree. I go one step further however... any cheese that's not used for cheese on toast is a waste.

[Anonymous No.15056802]

>>15040593
Do you eat the rind or no

[Anonymous No.15056976]

>>15040598
Kek

[Anonymous No.15057043]

Forgive me, I just like eating the whole thing in slices.

[Anonymous No.15057061]

>>15048244
I don't care where you are now, but please go the fuck back to california

[Anonymous No.15057332]

>>15040593
Φέτα

[Anonymous No.15057351]

I agree. Brill cheese. Made close to where I live.

[Anonymous No.15057352]

>>15040761
So dickcheese then?

[Anonymous No.15057379]

>>15044147
Limburger? I hardly know her?

[Anonymous No.15057397]

>>15049598
If you like that sort of thing, a cheese board with a vatiety of sharp and mild creamy and hard cheeses, datebread and some nuts and raisins, grapes, serves with a port wine or old sweet liquoer

[Anonymous No.15057408]

>>15056567
Gouda

[Anonymous No.15057414]

Where do you guys buy cheese? No where has parmasan in block form? Not that i snack on it

[Anonymous No.15057427]

>>15040864
I like my cheese to taste like knives.

[Anonymous No.15057467]

>>15057414
A grocery store? Like where do you live? Even the Aldi has it.

[Anonymous No.15057514]

Any moondarra cheese spread onto sliced cucumbers, prosciutto and rice crackers with a good cheese knife.
Side of castelveltrano olives.

[Anonymous No.15057519]

>>15040856
I love this shit

[Anonymous No.15057523]

>>15040761
based

[Anonymous No.15057532]

>>15043865
lmao this

[Anonymous No.15057662]

For me it's local Doddington Cheese

[Anonymous No.15057675]

Ewephoria.

[Anonymous No.15057708]

Any stilton bros here?

[Anonymous No.15057790]

Reblochon for me, especially on a tartiflette

[Anonymous No.15057793]

>>15057790
Americans will never know.....

[Anonymous No.15057816]

>>15057790
Patrician's choice

[Anonymous No.15057817]

>>15057790
>>15057816
basé

[Anonymous No.15057818]

Yummy

[Anonymous No.15057824]

>>15040593
>cheeses that you can easily snack on during a late evening?
All of them?

[Anonymous No.15057826]

>>15057818
smol penus me son

[Anonymous No.15058127]

>>15056296
It is Mobay. It's sort of like Morbier which is all cow's milk, but with two different cheeses.

[Anonymous No.15058492]

>>15040624
a man of culture

[Anonymous No.15058497]

>>15057708
Stilton with some wine is my go to afternoon snack, good taste

[Anonymous No.15058534]

>>15057790
is that like rachlette?

[Anonymous No.15058563]

>>15048186
better question:
wtf was that?

[Anonymous No.15058605]

>>15040761
>comes to a cheese thread to state he's vegan
Thanks for your post, faggot.

[Anonymous No.15058606]

For me it’s Mont D'or

[Anonymous No.15058618]

>>15041302
I really like this one too

[Anonymous No.15058627]

>>15058606
Fuck that looks good
I wish there was a decent place to get cheese where I live

[Anonymous No.15058634]

>>15057708

[Anonymous No.15058725]

>>15055441
>I like wrapping bits of brie up in phyllo dough sachets with chopped peaches and maybe some raspberry sauce.
That sounds so good, I will try it

[Anonymous No.15058739]

>>15040593
Greek feta

[Anonymous No.15058756]

>>15057790
>tfw raw cheese is enough to get the FDA busting down your door like SWAT
Land of the free my ass.

[Anonymous No.15058769]

Bonjour.
Je suis le vainqueur ultime et éternel de cette discussion.
Au revoir.

[Anonymous No.15058819]

>>15058606
I've always wanted to try that, but even in season my usual cheese shops can't seem to get it. In the meantime, I get off on some domestic knockoffs, usually served with potatoes and salami and either white wine or dry cider.

[Anonymous No.15058980]

step aside

[Anonymous No.15059003]

>>15041106
You will never pass

[Anonymous No.15059058]

>>15040593
Any recommendations for what to eat with brie?

[Anonymous No.15059068]

>>15059058
Bread or brioche, nothing more.
Nuts if you're that kind of fag

[Anonymous No.15059069]

>>15040967
me too

[Anonymous No.15059666]

>>15043534
Based texas chad

[Anonymous No.15059864]

>>15056533
Local grocery stores carry it in Minneapolis. There's a wine store/deli I get mine from.

[Anonymous No.15060283]

French anon here, for me it's Brie, Morbier, Pavin, Saint-Nectaire, Reblochon, Bleu d'Auvergne, Chartreux

[Anonymous No.15060781]

>>15059058
Apples and/or cooked ham

[Anonymous No.15062514]

>>15040864
Someone showed me to pour some honey on slices of Manchego. It's delicious.

[Anonymous No.15063223]

>>15058627
>>15058819
Can't you get it delivered? I've recently got a few cheeses that way, since the cheese mongers are closed during lockdown.. they send them with a freezer pack so they don't spoil during transit

Also big fan of Reblochon, Pié d'angloys and Saint-Félicien du Dauphiné

[Anonymous No.15063622]

>>15063223
I've never thought to, but it's a good idea.
Any sites you recommend?

[Anonymous No.15063774]

>>15063223
I tried to get some cheese delivered that way once. The freezer packs burst in transit and everything I ordered showed up warm (not room temperature, WARM) in a soggy cardboard box. I sent them an email and they were just like "nah bro its still fine just eat it"

[Anonymous No.15063800]

>>15059058
dried cranberries or other tart sauce

[Anonymous No.15064577]

Brie tastes like my gf's vaginal discharge.

[Anonymous No.15065177]

>>15041302
fucking love this one. A year or two ago Castallo had this new one called 'Marquis' and it was one of the most delicious cheeses I've ever had. A small round one. And after a few months they took it off the shelfs and I never saw Marquis since. WHY BROS?!

[Anonymous No.15065182]

>>15043460
Got a truffle-brie for my birthday that my sister gave to me, so fucking good!

[Anonymous No.15065204]

Who Morbier here? I love eveything about it. The texture, how it's pressed yet squishy, how to crust is crumbly and spongy and the blue stripe is just the perfect amount of 'spice'.

[Anonymous No.15065232]

I like hard spicy cheeses to snack on, Grana Padano is pretty good, Parmesan is better.

If it doesn't feel like you're biting through wood, it's not good.