Cheese General

[Anonymous No.17231240]

Cheese General

Greetings /ck/, I am a long time enjoyer a cheeses and I would like get 2 things going to enjoy my cheese better:
1. a serving set for serving assorted cheeses to myself as well as guests.
2. a GOOD source of lists of different types of cheeses.
I would like to start off buying a bunch of easy to acquire hard cheeses since they last the longest.
the problem is some sites out there seem to mix in firm/medium-hard/semi-hard cheeses in with hard cheeses

Also looking for tips on long term storage of cheese to get the most life out of them. I have heard most do best in loosely wrapped parchment paper, or some name brand paper cheese bags.

Also discuss anything and everything related to cheese, cheese making, and cheese consumption.

[Anonymous No.17231256]

>>17231240
some of the hard cheeses i have found on hard cheese listing sites, AND @ wallyworld website:

Asiago
Mild Cheddar
Medium Cheddar
Sharp Cheddar
Extra Sharp Cheddar
Seriously Sharp Chedder
Cotija
Dubliner
Gouda
Gorgonzola
Gruyere
Manchego
Parmesan
Swiss
Baby Swiss

[Anonymous No.17231266]

General threads are cancer and you should kill yourself.

[Anonymous No.17231279]

>>17231240
I also always keep a container of cottage cheese handy because i think its fucking delicious.
i dont go for low fat stuff, prefer large curd, and take it either straight or with fruit or black pepper.

>>17231266
thanks for the bump

[Anonymous No.17231295]

>>17231240
I found that my good 2 year Parmesan lasted for months perfectly fine in a relatively airtight container in the fridge. No mold or drying out or anything.

A lot of time cheeses get harder as they age, so keep an eye out for cheeses in the 1-2 year age range. 2 is better.

[Anonymous No.17231303]

>>17231240
Chevre / goat cheese is fucking amazing, especially with all the weird flavors they make it into. I love trying to new cheeses.

>>17231295
thanks for the tips friendo.

[Anonymous No.17231313]

There's a cheese I've only had once, but it's amazing. It's called "Fourmage", and it's a four-milk Gouda: Cow, sheep, goat, and water buffalo. It's creamy and sweet and tangy; it's like if cheese and butter had a baby.

[Anonymous No.17231319]

>>17231313
interesting, i dont think i have ever had a cheese from more than 1 animal

[Anonymous No.17231394]

What's everyone's favorite cheddar?

[Anonymous No.17231400]

>>17231394

[Anonymous No.17231404]

>>17231266
You anon, can go and fuck yourself....

[Anonymous No.17231407]

>>17231400

[Anonymous No.17231412]

>>17231407

[Anonymous No.17231419]

>>17231412

[Anonymous No.17231422]

>>17231419
>tfw board full of cheddarlets who dont even have 16 year old cheddar

[Anonymous No.17231441]

>>17231412
i ate nothing but this for two semesters
awesome cheese

[Anonymous No.17231443]

>>17231419
they coat this stuff, the 'meat' is alright but the texture is waxy and the flavor almost artificial

[Anonymous No.17231447]

Heads up don't buy this guy. I gave it a go recently as Laphroaig is one of my favourite whiskies and it was bad.

[Anonymous No.17231449]

>>17231443
>texture is waxy
you ever had cheese curds?

[Anonymous No.17231452]

>>17231447
kek, sounds terrible.
but i think most alcohols taste like shit anyway.

[Anonymous No.17232251]

bamp for yummy cheeses

[Anonymous No.17232260]

>>17231422
At what point does cheese stop maturing? Other fermented products like beer and pickles only go a year or two tops

[Anonymous No.17232268]

>>17231240
you're an american, right?

[Anonymous No.17232290]

>>17232260
good question. i dont know. it appears that its done maturing when you buy it though, as it does seem to spoil every time.

>>17232268
you're a lactose intolerant subhuman, right?

[Anonymous No.17232344]

americans be eating neon orange cheddar and think that it's normal lol

[Anonymous No.17232373]

>>17232344
>>17232268
please get a new shtick, if you were manly enough to name the country youre from i guarantee you i name 10 things about it thats worse than america.

[Anonymous No.17232399]

>>17232373
norway
good luck

[Anonymous No.17232444]

I bought a bigass wedge of camembert since it was on sale. Any ideas what to do with it?

[Anonymous No.17232460]

>>17232399
https://www.tutor2u.net/economics/blog/carbon-shift-65-of-new-cars-bought-in-norway-are-electric
https://www.schengenvisainfo.com/news/norway-starts-implementing-eu-covid-19-vaccination-passports-permits-restriction-free-entry-for-its-holders/

keep going?

[Anonymous No.17232478]

>>17232290
>>17232373
lol yeah, american confirmed. It was just so obvious from ops post lol

-trying to make a list of good cheeses lol, just go make it, you like the cheeses you like
- looking to increase shelf life like cheeses are some kind of canned food
- overall treating cheese like it's something you collect to have a cool collection

like a typical panettone/hot sauce/IPA thread

[Anonymous No.17232512]

>>17232444
melted on hot potatoes, melted on chicken, spread fresh on crackers,

>>17232478
youre literally obsessed with me because of where i was born. i dont even think about other countries until im on a basketweaving forum and people cant shut up about me.
what's it like to live a life where no one on the internet cries about you because you're irrelevant?

as for your critiquing of the thread content, you clearly have poor reading comprehension skills. i like pretty much all cheeses but am looking to learn specifically about hard cheeses right now since i can safely buy a large variety of them and have 6 months to eat them without them spoiling.

now please, take your jealousy and seethe and cry somewhere else.

[Anonymous No.17232583]

that looks amazing. anyone know where to get it?

[Anonymous No.17232589]

>>17232583
get a load of the fresh mold patches on that bleu cheese. holy shit.

[Anonymous No.17232599]

>>17232589

[Anonymous No.17232607]

>>17232599
All Day I Dream About Swiss cheese

[Anonymous No.17232610]

>>17232607

[Anonymous No.17232619]

>>17232460
t.
https://www.youtube.com/watch?v=h4zVxBoI6KQ

[Anonymous No.17232620]

>>17232610
anyone know what the orange one is?

[Anonymous No.17232773]

I love cheese

[Anonymous No.17232786]

>>17231240
love me some young beemster and raclette

[Anonymous No.17232793]

based video i found about how to wrap your cheese properly.
one of the videos i saw said fridge temp 40-45 is best.
https://www.youtube.com/watch?v=m86Gl0VeVYs

[Anonymous No.17232796]

>I love cheese

[Anonymous No.17232812]

>>17232796
cheesed to beat you

[Anonymous No.17232911]

I'm watching videos on cheese making, and cheddar looks super easy. are all cheeses this easy to make and age?

anyway there was 1 thing im wondering about, people keep emphasizing being at correct temp and raising temp slowly, how do you find the proper point on your electric or gas burner to get your mix to 85 degrees exactly, hold it there, and then when youre ready slowly raise it over 30 mins to 100 degrees? i have never seen a dial with degrees on it, always low med hi or just an escalating bar graph.

[Anonymous No.17233127]

>>17231266
go back to /gif/ with your ten nigger threads then faggot

[Anonymous No.17233162]

>>17232620
i just did some reading and it appears that no cheese would naturally get that dark of an orange, so it's dyed which makes it difficult to really pinpoint.
but looking at the crust and breaks in the cheese it could be mimolette

[Anonymous No.17233308]

>>17233162
what?

[Anonymous No.17233390]

still looking for some kind of authoritative source on what cheeses are classified as what firmness. the best source i found didnt have every firm/hard cheese i have found(at least what other sites are calling hard cheeses) and repeated some cheeses in more than 1 category. as i said, though it was the best i have found so far.

if anyone here knows better please feel free to correct the spreadsheet.

[Anonymous No.17233396]

>>17233390

[Anonymous No.17233402]

>>17233396

[Anonymous No.17233912]

>>17231256
Add :
Comté
Mimolette vieille
Abondance
Emmental
Beaufort
Tête de Moine

[Anonymous No.17233927]

>>17232607
We have a joke here from Savoie : the more emmental you have the more holes you have, hence the more cheese you have the less cheese you have.

[Anonymous No.17233937]

>>17233927
i buy the holes willingly, swiss cheese is so good, especially if you can get the darker hue which is a bit more pungent

[Anonymous No.17233964]

>>17233912
check out those spreadsheet screenshots
>Comté
under semi-firm
>Mimolette vieille
i have just "Mimolette" under firm
>Abondance
under semi-firm
>Emmental
under semi-firm
>Beaufort
under semi-firm
>Tête de Moine
under firm

ty for bump.

[Anonymous No.17233971]

>>17231240
I like cheese :) thank you OP!

[Anonymous No.17233984]

>>17233971
no prob friendo

[Anonymous No.17233995]

>>17233308
is that the same stuff as >>17232619 ?
looks the same.

[Anonymous No.17234000]

>>17233971
based
I came to this thread to say the same thing

[Anonymous No.17234012]

>>17234000
based trips of truth

[Anonymous No.17234025]

>>17233995
yes
it's the BEST cheese in the world
it has like 54 grams of protein in every 100, made since the middle ages with sour milk before rennet was introduced

[Anonymous No.17234028]

>>17231240
god i want some cheeses so bad. im currently without a kitchen because its being remodeled.

[Anonymous No.17234032]

>>17234025
how do you enjoy it? the guys in the video were taking big bites and obviously its too strong of a flavor by itself.

also, where to acquire in usa?

[Anonymous No.17234047]

>>17234032
you can just eat it by itself but many people eat it on norwegian flat bread with strawberry jam or honey
https://www.norskmat.com/products/gamalost-fra-vik

[Anonymous No.17234071]

>>17234047
im assuming the currency is kroner on that website? if so that cheese is about $9, which is pricey but not crazy. i wanna try some..

[Anonymous No.17234080]

>>17234071
it's because of the import. it has a umami taste that you will never forget

[Anonymous No.17234099]

What are ~4 cheeses that compliment each other well? You don't typically want 4 different blue cheeses together as they are so flavorful and similar.
I often go for one blue, one goat, one hard and something unlike the first three like spiced with truffle. Going to have a family dinner with an especially cheese paired red wine, crackers, fruit and such.

[Anonymous No.17234123]

>>17234099
Goat, Swiss, Brie, Colby-Jack, Mozzarella, Gouda, Cottage Cheese, Cream Cheese, Havarti, Provolone, Cheddar; are all delicious easy to eat easy to come by cheeses that will pair well with anything.

[Anonymous No.17234225]

>>17232251
Edam destroys gouda in every way.

[Anonymous No.17234231]

>>17232620
Penis pot pie cheese

[Anonymous No.17234406]

Need it or Keep it?

[Anonymous No.17234426]

>>17231303

try mixing goat cheese with any nuts, although edible chestnuts work wonders with it. ad some zesty forest berries to that, godly.

[Anonymous No.17234433]

>>17234426
i do enjoy nuts/seeds, as well as berries. i will give this a shot.
i think chestnuts might actually be one of the few nuts i dont have.

[Anonymous No.17234440]

>>17234406

[Anonymous No.17234447]

>>17234440

[Anonymous No.17234453]

>>17234447

[Anonymous No.17234461]

>>17234406
>>17234440
>>17234447
>>17234453
Why do these products ride a fine line between cheese and plastic?
why do they exist?

[Anonymous No.17234483]

>>17234461
Emulsifiers. Convenience and consistency.

[Anonymous No.17234496]

>>17234099
Get a selection of cheddars for them. Mild, medium, sharp, extra sharp, seriously sharp, super sharp

[Anonymous No.17234501]

>>17232620
Possibly a particularly sharp Red Leicester

[Anonymous No.17234502]

>>17234099
Manchego, cheddar, swiss, edam

[Anonymous No.17234510]

>>17231303
Tastes like dirt though

[Anonymous No.17234512]

>>17234461
>PLOOOSTIC PLOOSTIC ITS LITERALLY MADE OF PATROLEUM GUYS PLOOOOOOOOOOOSTIIIIIIIIIIC DURRRRRRR
You endless retards get so tiresome after a while.

[Anonymous No.17234514]

>>17233390
You're classifying them incorrectly or at least a little too vaguely. It's better to go by how they are processed/made. Washed rind, bloomy rind, natural rind, fresh, etc. Then you could break it down by milk type and possibly country.

Consider comparing a brie to a chevre. They're both soft cheeses, but have completely different textures. If you classified them by milk type and rind process it would make much more sense.

Fresh, goat is almost always going to be that crumbly, creamy texture.

Cow, bloomy rind will almost always have that melty creamy texture.

[Anonymous No.17234522]

>>17231394
Pic related is my favorite easily accessible cheddar.

[Anonymous No.17234526]

>>17234123
>Colby-Jack
>Provolone
Haven't seen the first (im EU) but neither tried the latter from what I recall. I'm sure a good store with cheese selection should have both.

>>17234496
Some really sharp cheddar sounds lovely.

>>17234502
Not have Manchego for ages, should try again, thanks.

[Anonymous No.17234528]

>>17234514
i would love to make that spreadsheet more accurate, but i have no idea how. im an enjoyer of the consumption of cheese, not knowledgeable about its properties or differences.

[Anonymous No.17234547]

>>17234526
>Haven't seen the first (im EU)
ah, it might be an american thing. its a mixture of colby and monterey jack.
colby pepperjack or just pepperjack includes pieces of hot peppers in it.
sargento makes a habenero one which i think is great.

[Anonymous No.17234572]

>>17234528
There's plenty of resources online to understand how cheese is made. It will help you a lot when choosing out what cheese you want to try.

Semi-aged, bloomy rind goat cheese I made from my goat's milk. It has a brie like texture on the outside and a fresh chevre texture on the inside. Very nice.

[Anonymous No.17234573]

>>17234547

[Anonymous No.17234599]

>>17233162
You're right, it's absolutely mimolette, but not right about the natural orange. I've bought entire orbs of mimolette in france with untouched crusts, split them open, and they're just as orange as they are in the pic. Maybe if they dye the milk? I don't know, it seems unlikely, especially in some of the more rural boutique farming operations.

[Anonymous No.17234605]

>>17232620
https://en.wikipedia.org/wiki/Mimolette
I did not know it came from my hometown wtf
Always had one piece in the fridge when I was a kid, it lasts forever

[Anonymous No.17234634]

>>17234605
thats really cool its a ball.

>>17234526
the yellow/white mix with the fruit in it in the front of >>17232610 is colby pepper jack. provolone is a mellow sweet cheese. a lot of people put it with italian food here, like meatball or italian sausage + marinara + sandwich bread.

[Anonymous No.17234641]

>>17231266
>NOOOOOO DON'T CREATE THREADS THAT HAVE NOTHING TO DO WITH FAST FOOD, ECELEBS OR HATING AMERICANS

[Anonymous No.17234649]

>>17232260
As long as the product isn't exposed to air or excessive moisture it will never stop maturing (like wine). However you probably get diminishing returns after a certain period of time that I don't know the length of.

[Anonymous No.17234661]

>>17234649
yea i saw a vid earlier where a woman turned a wine fridge into a cheese cave. she vacuum sealed her wheels, and said they(at least the cheddar i watched her make) needs flipped every week.
THAT seems like a pain in the ass. but not terrible, and its the biggest pain in the ass i have come across learning to make cheese.

[Anonymous No.17234681]

>>17234661
You have to flip and wipe down washed rind cheeses with a brine everyday for 3 or more weeks.

[Anonymous No.17234685]

Pecorino Romano. Locatelli specifically if you're in America. So salty I've never had it mold. My favorite cheese. Reminds me of my childhood. Way better than Parmesan for grating on pasta.

[Anonymous No.17234971]

>>17231394
Hook's is pretty good especially at the 3-5 year mark. hard to come by though

[Anonymous No.17235252]

>>17234971
looks good

[Anonymous No.17235521]

>>17234599
>checked
from what i've read they use carrot juice or some tropical seed early in the process to change the color. grass fed cows will make variants of shads of yellow depending on the season with darker cheeses and butters being higher quality. to mask ow quality cheeses dyes were brought in.

[Anonymous No.17235548]

>>17235521
>to mask ow quality cheeses dyes were brought in.
i swear dairy farmers are some dirty fuckers.
in wisconsin they had the state by the balls to the point that margerine was banned.
not that im defending that shit, but still.

[Anonymous No.17235594]

>>17235548
iirc it was a victorian era practice. from what ive read in history it seemed like a lot of shitty cover up practices started at the beginning of the victorian era.

[Anonymous No.17235643]

>>17235594
Annatto dying is pre-industrial, and so are most food adulterating practices. The Ancient Greeks used to consider sausage makers one of the lowest (freeborn) professions of their society due to the high prevalence of adulteration in their sausage meat.

>From the Knights we learn more about the profession of the
allântopôlês, or sausage-seller, than we do about the nature of his
wares. By definition, he was the lowest of the low. When young
he had been a boy prostitute (1242). He carries a display table,
knives, intestines, tripe, and other offal (150–167, 356, 1179,
1183) 13 and sells at the gates where salt fish is sold (1257),
associating with whores and bath-house attendants. It is implied that he mixes dog and donkey meat into his sausages (1399).

Industrialization made food adulterating more profitable, but it also made it easier to trace adulteration back to their source and that coupled with public outcry made it easier to shut down food adulterators and legislate against them.

[Anonymous No.17235668]

>>17235643
dang dude

[Anonymous No.17236285]

like the ancient greeks id rather do without the dyes and see the cheese how it is really meant to be.

[Anonymous No.17236347]

>>17235643
Hence the saying, "taking a look at how the sausage is made" because a lot of the time you didn't want to see how the sausage was made for your stomach's sake.

[Anonymous No.17237200]

[Anonymous No.17237627]

>>17237200

[Anonymous No.17238440]

>>17234605
Aged Mimolette is based and so full of flavours

[Anonymous No.17238752]

>>17237627

[Anonymous No.17239321]

>tfw no pallet of cheese

[Anonymous No.17239726]

>>17231412
I'd mass reply to many of you, but this is the winner, by volume, in my house.

[Anonymous No.17239980]

I just got Midnight Moon at the store the other day and holy shit bros it's so good. Gouda-type goat cheese is something I never knew I wanted until now. I also got a truffle cheddar which is very nice, but not really as captivating as midnight moon.

[Anonymous No.17239996]

>>17231240
To any American anons this is the best cheese I have ever had. I am shilling it here unapologetically. https://www.jasperhillfarm.com/cheese

[Anonymous No.17240002]

>>17231412
Love me some ‘mook

[Anonymous No.17240006]

>>17231452
Cheese soaked in red wine is great

[Anonymous No.17240011]

>>17232589
>blue mold on sosij
Is that any good? I’ll tolerate some blue or orange but that’s a lot

[Anonymous No.17240016]

>>17232620
Looks like that Dutch(or maybe French?) cannonball cheese

[Anonymous No.17240024]

>>17234461
There is no plastic, it’s usually all dairy. They get a different consistency adding the whey back in so it’s not technically “cheese”. Truly it is an engineering marvel.

[Anonymous No.17240200]

For me, it's Red Leicester.

[Anonymous No.17240390]

[Anonymous No.17241172]

>>17240390

[Anonymous No.17241179]

>>17241172
looking at this picture long enough, i can almost imagine the bitter creaminess of it. makes my mouth water.

[Anonymous No.17241685]

>>17232620
>>17233162
god I fucking love mimolette, bros. I just sit back with a knife and eat slices of it as a snack, that shit is unbeatable. only cheese I love more without bread or crackers is tete de moine.

[Anonymous No.17242434]

>>17241179
>blue cheese
>bitter
What did he mean by this?

[Anonymous No.17242454]

>>17241172
Now thats some good looking cheese

[Anonymous No.17242854]

>>17242434
how would you describe it? sour?

taking a bite of the occasional giant blue cheese crumble in my salad definitely imparts a powerful flavor.

[Anonymous No.17243021]

>>17240016
French mimolette

[Anonymous No.17243026]

>>17241172
Carles is top tier regarding roquefort

[Anonymous No.17243190]

>>17231240
Cheese General, plebian fatass version. DUDE CHECK OUT THIS SARGENTO PEPPERJACK AND THIS HILL COUNTRY CHEDDAR

[Anonymous No.17243438]

>>17242854
Funky. Moldy. Earthy. Maybe a little sweet. Definitely not bitter.

[Anonymous No.17244489]

[Anonymous No.17244889]

>>17244489
Those are only goat I presume

[Anonymous No.17244909]

>>17244489
and the prices? In the country I live we put the price per kilo or per piece. How about in this picture? There's no way it's kilo price neither piece.

[Anonymous No.17245528]

>>17244909
It's piece

[Anonymous No.17245963]

TFW no swiss cheese the size of my chest

[Anonymous No.17246246]

>>17245963
Why are the cheesemakers employing a negro?

[Anonymous No.17246256]

>>17246246
>>/pol/

[Anonymous No.17246662]

Bow, you shits

[Anonymous No.17247433]

[Anonymous No.17247537]

>>17247433
>double cream brie
where can one acquire such magnificence?

[Anonymous No.17247541]

>>17246256
in all fairness black people have no business making cheese tbqh

[Anonymous No.17247547]

>>17247537
>>>17247433
>>double cream brie
>where can one acquire such magnificence?
I see it next to the other Brie about 50% of the time. It's quite a bit more yellow than white, which is your clue if it's already sectioned into a wedge and wrapped.

[Anonymous No.17247555]

>>17247547
thanks
i normally shop at morrisons for my brie but i havent seen any double cream brie before. thoughts on this?
https://www.degusta-onlinegrocery.co.uk/products/french-brie-petit-wheel-1kg

[Anonymous No.17247637]

>>17247537
it was actually a bit of a meme name for the pic. from my understanding, double cream cheese and brie is the same thing, but to be called brie it has to be from france, like champagne.

[Anonymous No.17247653]

>>17247433
would this be a case of unaged sufficiently? the very middle is still a bit dry looking. not the creamy consistency brie is supposed to have.

[Anonymous No.17248038]

>>17247555
It's not AOP apparently and its 10e for a whole kilo so it's probably meh

[Anonymous No.17248301]

[Anonymous No.17248404]

>only way to make cheddar palatable

[Anonymous No.17248437]

Is modern morbier just a meme or can you taste two different cheeses?

[Anonymous No.17248553]

>>17248437
>Two different cheeses
Wat ?
Artisanal Morbier is ok, good in small portions imi

[Anonymous No.17249318]

[Anonymous No.17249710]

What does expired cheese taste and smell like?
I'm trying to figure out whether this one is expired or I just don't like it

[Anonymous No.17250228]

>>17231256
>>17233912
You both forgot about Cheshire cheese

[Anonymous No.17250244]

Where were you when you found out this stuff is just cream cheese and butter mixed together?

[Anonymous No.17250704]

>>17250244
cheeze whiz?

[Anonymous No.17250724]

>>17250704
Is cheeze whiz worth visiting?

[Anonymous No.17250755]

What is the best way to keep cheese from going moldy?

[Anonymous No.17251797]

>>17250724
Catupiry is a kind of melty cream cheese from Brazil, it's made by mixing fresh cheese curds with butter, then cooking off the excess moisture and melting in mozzarella
Sometimes you also blend heavy cream and sour cream in with the milk so the end result is extra thick

[Anonymous No.17252134]

[Anonymous No.17252195]

>>17234641
>cheese thread
>nothing to do with hating Americans
lol. Next time CTRL+F and look for the word "orange."

[Anonymous No.17253196]

>>17250755
For hard cheese I wrap it in cling film and then in a plastic bag. Avoid touching the cheese with unwashed hands and slicing with a unwashed knife before wrapping it up again.
For blue cheese with its own mold I find it gets soggy and shitty with plastic wrapping so I keep those in kitchen paper towels and then in a plastic bag (or it dries up and hardens in just paper).

[Anonymous No.17253855]

>>17253196
doesnt sound right according to these guys that do it for a living.
>>17250755
https://www.youtube.com/watch?v=m86Gl0VeVYs

[Anonymous No.17253897]

>>17253855
forgot to comment/ask
in that vid he doesn't do blue veined cheese. i am unsure if those have different storage requirements from firm/semi firm/semi soft

[Anonymous No.17254145]

>>17253855
I rarely have wax paper in my kitchen so I made due with what I had. Those cheeses are also probably stored in perfect conditions rather than your average fridge plus they are all brand new.
I haven't made any extensive research, just casually found that plastic leaves condensation or just moisture on soft cheese so I needed something that didn't trap and sog the cheese, hence paper. This is figuratively taken out of my ass though.

[Anonymous No.17254486]

What are the strongest tasting non-blue cheeses you can get? Washed rinds?

[Anonymous No.17254499]

I wont recommend tiroler adler, unless you are going to leave it as gift trap. well it has unique smell and doesn't taste well unless you have the flu.

[Anonymous No.17254631]

>>17254486
Yes. Limburger and epoisses are two examples.

[Anonymous No.17254661]

>>17231394
Best I've had I think is either a beechwood smoked one that came in a yellow wax, or Snowdonia Black Bomber, which comes in a black wax.

If you're buying cheddar and you don't see it in the wax you're not buying a high quality cheese. Don't get me wrong, I love a good Pilgrims Choice, or Cathedral City extra mature, but it doesn't stand up to some cheddars.

[Anonymous No.17254743]

>>17232620
Mimoulette. I buy it all the time so I know it as soon as I see it.

[Anonymous No.17254749]

>>17234025
rennet is used for longer that 8000 years

[Anonymous No.17254779]

>>17246256
I don't want niggers anywhere near my cheese

[Anonymous No.17254795]

>find good prices online for bulk blue cheese
>100$ shipping

[Anonymous No.17254903]

>>17254661
Wax coated cheddar is inferior to clothbound cheddar.

[Anonymous No.17255063]

>>17232512
Nothing anti American but you really need to leave the us for good cheese

[Anonymous No.17255169]

>>17232911
You're gonna need a food thermometer

[Anonymous No.17255522]

>>17254486
>>17254631
beware: my father loved blue veined cheeses but told stories of how bad limburger is.
i have never seen it in the wild myself.

[Anonymous No.17256074]

[Anonymous No.17256089]

do you store blue-veined cheeses the same way you store firm, semi-firm? just wrap it in wax paper?

how about soft spreadable cheeses like cream cheese, or brie? in >>17256074 its just wrapped in foil, makes me think wax paper would be fine.

[Anonymous No.17256380]

>>17254795
>Buying chilled goods online when not stored in your local area
Oof.

[Anonymous No.17257098]

[Anonymous No.17257229]

>>17254661
>Snowdonia Black Bomber
That stuff is so good.

[Anonymous No.17258620]

>>17255522
Limburger just tastes like really strong munster. Your dads a fag.

[Anonymous No.17258859]

Here's some mozzarella I made yesterday

[Anonymous No.17258868]

And here's what I made with it today

[Anonymous No.17259429]

>>17234225
laughable troll post

[Anonymous No.17259443]

>>17258859
>>17258868
was it good raw? I recently had buffalo milk mozz and it was a revelation. my life up until now had bee na lie. cow milk mozz is unworthy. buffalo milk mozz iz deh wey.

[Anonymous No.17259473]

>>17232911
>cheddar looks super easy. are all cheeses this easy to make and age?
Make? Yes. Age? No.

[Anonymous No.17259496]

>>17234225
Dutch here: Edam couldn't "destroy" Gouda if Gouda were flooded by a dijk breach and the entire region were wiped out.

And for that matter Gouda isn't even that exciting and only Amerilards get a boner for it.

[Anonymous No.17259513]

>>17234522
>13 miles from Cheddar
Mass produced on an industrial estate on the edge of Bristol then.

[Anonymous No.17260136]

>>17259443
It was pretty good, although I'm going to add less salt next time. The first batch I messed up pretty bad so it was nice that I got something that looks and tastes like mozzarella.

Also I'm pretty sure in Italy it's only called mozzarella if it's made from water buffalo milk, they call it something else if cows milk is used. Here in the US they call it mozzarella even if it uses cows milk