/ck/ - Food & Cooking

[Anonymous No.17791663]

Who wants delivery cheese?
>"YAY MOZZARELLA!"
>"I WANT CHEDDAR!"
Ok, now that the kids have ordered, what will the grown-ups have?

[Anonymous No.17791667]

>>17791663
gov't

[Anonymous No.17791671]

>>17791663
A cave aged chevre please.

[Anonymous No.17791682]

>>17791663
whats that orange one called?

[Anonymous No.17791685]

>>17791663
Gorgonzola

[Anonymous No.17791687]

American

[Anonymous No.17791690]

American

[Anonymous No.17791702]

Manchego is the only "respectable" cheese that I enjoy just nibbling at by itself

[Anonymous No.17791704]

>>17791663
I could go for some gorgonzola

[Anonymous No.17791706]

>>17791663
The youngest gouda.

[Anonymous No.17791720]

>>17791663
I like to buy a camembert and hide it in the back of the fridge and forget about it.
When the fridge reeks of ammonia I remember it again and eat it.

[Anonymous No.17791722]

>>17791682
Orange Leicester

[Anonymous No.17791725]

>>17791663
Pecorino Romano please, the best cheese to cook with

[Anonymous No.17791727]

>>17791663
I like brie

[Anonymous No.17791734]

Goat cheese, please.

[Anonymous No.17791748]

>>17791682
orange fool

[Anonymous No.17791755]

>>17791663
Cheez-whiz

[Anonymous No.17791757]

L’Hercule de Charlevoix

[Anonymous No.17791827]

>>17791663
For me it's Beaufort.

[Anonymous No.17791834]

>>17791663
a big thing of brie

[Anonymous No.17791836]

I'll have your finest American, and please, you can leave the can at the table

[Anonymous No.17791837]

What the fuck even is this thread. It's like weird AI-generated garbage.

[Anonymous No.17791841]

>>17791837
>t.

[Anonymous No.17791843]

>>17791663
Oh look another "your taste in food is childish thread"...

[Anonymous No.17791847]

Appenzeller and a little bit of pecorino

>>17791843
first baby mouth appears

[Anonymous No.17791863]

>>17791847
>first baby mouth appears
no vagina blood fart.
I'm not a "baby mouth" I like many cheeses.
I just don't see why someone needs to come here and troll about what is or is not a "childish" food.

this is a troll thread like 90% of the threads on /ck/.

[Anonymous No.17791869]

Parmezan and feta

[Anonymous No.17791873]

>>17791863
>vagina blood fart
wow epic insult friend
upvoted for owning that noob

[Anonymous No.17791885]

>>17791682
Mimolette. It looks like a cantaloupe. Let it, and all other cheeses, reach room temperature before you eat them. Unless they're an ingredient in a dish.

[Anonymous No.17791888]

>>17791663
>delivery cheese
do americans really order delivery just for cheese?

[Anonymous No.17791895]

St Agur is delicious.

[Anonymous No.17791992]

>>17791663
I love blue cheeses, a very ripe gorgonzola, a french la roche or sait agur or of course a roquefort would be great.
Also one bleu de chevre, but if I already got another blue cheese I'd take a normal chevre.
One french comte, the older the better,
some german handkäse/harzer käse,
some brie or camembert (either is okay really),
feta,
and one tete de moine.

Sad that cheese is relatively expensive, but a good one is often worth it.

[Anonymous No.17792035]

>>17791837
You'll eat delivery cheese and you'll like it.

[Anonymous No.17792078]

>>17791888
Ant get real cheese in America.
Weird laws about raw milk and Jewish practices in general.

[Anonymous No.17792080]

>>17791667
based.

[Anonymous No.17792082]

>>17791885
>Unless they're an ingredient in a dish.
that's when you're supposed to let cheese get to room temp first, anon.

[Anonymous No.17793080]

Smoked gouda with a thick rind, please. Just the rind pieces.

[Anonymous No.17793189]

Jarlsberg please

[Anonymous No.17793218]

Caerphilly?
Wensleydale?
Cheshire?

(I once had access to a store that specialized in British cheeses.)

[Anonymous No.17793254]

something called prästost. direct translation from swedish is priest cheese. quite fatty and a little stinky. Goes well on burgers and on sandwiches

[Anonymous No.17793291]

Smoked gouda all fucking day

[Anonymous No.17793384]

>>17791843
Americans have a weird relationship with cheese. see also cheez whiz and the turkey recipe webm with an entire block of cheese inside

[Anonymous No.17793425]

>>17791663
Cottage

[Anonymous No.17793429]

>>17791663
mozzarella and cheddar

[Anonymous No.17793433]

>>17791663
Can I get 3kg of kefalotyri or kefalograviera? I've got a serious jonesing for some saganaki, and our only Greek restaurant didn't survive the purge.

[Anonymous No.17793441]

>>17793254
It's been so lo long since I had prastost... or even brunost for that matter. I need to order me in some ost!

[Anonymous No.17793443]

>>17791748
I'M FRUSTRATED

[Anonymous No.17793448]

>>17793433
uhh... in english, doc?

[Anonymous No.17793500]

>>17793448
Greek... I think the translations are head cheese and head gruyere, despite not being made from heads. It's like a drier, saltier halloumi or an ever so slightly spongy romano.

[Anonymous No.17793528]

It’s parmigiano reggiano for me.

[Anonymous No.17793535]

>>17791663
Imagine needing to have your cheese delivered....

Two wheels of cheddar, maturing until late fall, underneath my basement.

Not making your own cheese in 2022?
>ngmi

[Anonymous No.17793546]

>>17791663
that looks spoiled anon...

[Anonymous No.17793549]

>>17793535
>born
lol retard

[Anonymous No.17793556]

>>17793549
nothing about "Reddy"?

[Anonymous No.17793565]

>>17793549
I dunno, seemed campy.
There's an uncountable enclave of bacteria inside. Cultures were kept in the freezer until added to the warm milk, and then brought to life again to do the job.
Born is probably inaccurate. Revived? Spawned? Microbial eat-and-devide fuckfest?

Only so much can fit on the notecard.

[Anonymous No.17793569]

>>17791663
NACHO

[Anonymous No.17793570]

>>17793556
Huh. I guess my lowercase a's do have a bit of stem to them.

No one but me would ever see these cards, until you fine folks today. I guess the ever-derisive internet crowd wasn't on my mind back when I wrote them, lmao.

Stay classy, \ck\

[Anonymous No.17793573]

>>17793570
You just have shitty cursive

[Anonymous No.17793574]

>>17791663
>hard cheese
Not seen many things that come close to an original pecorino
>semi-soft cheeses
there's a whole fuckton of good ones but emmentaler takes the crown for me
>soft cheeses
camembert or real feta from greece

[Anonymous No.17793576]

>>17791663
Bleu D'Auvergne s'il vous plaît

[Anonymous No.17793621]

>>17791727
I had deep fried brie balls recently. They were very tasty.

[Anonymous No.17793637]

>>17793576
man of taste

[Anonymous No.17793722]

>>17793570
You came swinging as anonymous and left spacing as reddit

[Anonymous No.17793730]

Niggers who meme on cheddar haven't had a really great cheddar

[Anonymous No.17793737]

>>17793556
Kek

[Anonymous No.17793847]

>>17791663
A really high quality aged cheddar and an extremely fresh mizzerella are both amazing foods.
That being said, Stilton.

[Anonymous No.17795005]

>>17792082
Naw. Cheese, when eaten on its own, should always be served at room temperature. I can't think of a single recipe that requires actual cheese, cream cheese notwithstanding, at room temp.

[Anonymous No.17795351]

Some local toma, please

[Anonymous No.17795395]

saint angel or port salut

stack that shit on a cracker with some jam and its over

[Anonymous No.17795520]

>>17793535
Good day curd nerd

[Anonymous No.17795668]

>>17793730
>spacing
show flag

[Anonymous No.17795676]

>>17795668
fuck

was meant for >>17793722

[Anonymous No.17795725]

>listing any cheese other than goat
>literally goat

Any goat cheese and I’m slobbering dipshit down. Drink a gallon a week of goat milk too. Buy it from my neighbor.

[Anonymous No.17795797]

A middle aged Gouda and some goat milk feta

[Anonymous No.17795804]

>>17791992
>some german handkäse/harzer käse
Absolute Hundescheiße, mein Neger. Nur Ostdeutsche essen sowas

[Anonymous No.17795810]

>>17793528
Literally the basic white girl of cheeses

[Anonymous No.17795831]

>>17791706
I had a redhead girl from gouda and she gave nice blowjobs.

[Anonymous No.17795844]

>>17795831
I never had a girl I did not pay for.
I'm 31 this month

[Anonymous No.17795867]

>>17791667
fpbp

[Anonymous No.17795874]

Manchego
I have been spoiled by Spanish food. Some local cheeses here in Spain are absolute top tier. Ridiculous how good they are

[Anonymous No.17795910]

I'll take some Kraft singles brother. for my grilled cheese

[Anonymous No.17795919]

>>17791663
Some realy strong Tilsiter

[Anonymous No.17795934]

the best french cheese you can get in the states is what they sell at gas stations in france

[Anonymous No.17795938]

>>17795844
Lol

[Anonymous No.17795988]

Brown goat cheese for me

[Anonymous No.17796138]

>>17791663
yeah give me a good taleggio or munster

[Anonymous No.17796161]

cheddar

[Anonymous No.17796230]

Best cheese coming through

[Anonymous No.17796239]

>>17796230
Ridiculously overpriced because of the tourist trap shit

[Anonymous No.17796247]

>>17793384
literally who said anything about americans you spastic

[Anonymous No.17796265]

>>17795804
Hello my brown immigrant friend.
Did you know that varieties of the Harzer Käse exist in Rheinland-Pfalz and Austria as well? Look up Graukas for example.
I think it’s time for you to go, Mustafa is calling - lunchbreak is over and you gotta make those Döner for some white fratboy.

[Anonymous No.17796268]

>>17795844
We all pay in different ways, anon. Be of good cheer.

[Anonymous No.17796350]

anything blue

[Anonymous No.17796354]

>>17793722

Imaging revealing you're a 2016 tourist.

[Anonymous No.17796361]

>>17791885
Nah bro this one is clearly leicester, you can tell by how crumbly and friable it looks.
Mimolette, which I had a lot as a french kid growing up, actually has more so the consistency of a soft wheel cheese such as gouda or edam.
This one on the picture looks like it crumbles off, just based off how eroded its side looks. You can't get that kind of break off on a mimolette wheel.

[Anonymous No.17796370]

>>17791663
give me :
150g Aged Red Leicester
100g Aged Gouda with Cumin Seeds
100g Halloumi
100g Brie
100g Bleu de Roquefort
100g Munster
50g Fetta + 50g Chevre Fresh with Chives
100g Gruyere + 100g Emmental
100g Comte
100g Manchego
100g Parmigiano Reggiano

[Anonymous No.17796834]

>>17793535
Sorry mate you can't call that Cheddar if its not from Somerset. Pay the fine or the UN troops will be at your door

[Anonymous No.17797038]

>>17796247
there's something about the OP that seems very American.
>delivery
>retarded bait premise
or maybe it's just because they live rent free in my head(cheese)

[Anonymous No.17797047]

>>17791663
>Ok, now that the kids have ordered
Sorry about your dad, anon.

[Anonymous No.17797066]

>>17791663
I had one cheese that I would love to find again, the lable just said "french soft cheese" and it was practically a liquid, gooey and sticky and creamy, fuck it was almost like eating butter. Shit was incredible.

[Anonymous No.17797075]

>>17791663
A kilogram of Saint-nectaire please

[Anonymous No.17797143]

>>17791663
Grana Padano
Tilsit Cheese
Reblechon

[Anonymous No.17797169]

>>17795725
Do you have sex with your goat?

[Anonymous No.17797193]

>>17791663
I'll also have cheddar, thanks!

[Anonymous No.17797234]

>>17791663
Had a breakfast of my favorite cheese this morning, taleggio.

[Anonymous No.17797238]

>>17797066

Where'd you eat that ? Could help identify it.
A good "liquid" French cheese is Cancoillote, but soft cheese means it couldve been Saint Félicien, Brie, Camembert, Chaumes or Coulommiers, and many more...

[Anonymous No.17797256]

>>17796361

Lmao, not the guy but Mimolette ages exactly like that, in France you'll find the "young" Mimolette cheese sold along the tasteless big brand shit, usually distributed as storebrand, it's tasteless orange shit.

Actual good mimolette is aged to shit and ends up waaaaaay crumblier than Leicester cheese, the older and most savory Mimolette you can find can barely hold itself, i always have to fish for the bits that fall off as soon as i unpack it.

[Anonymous No.17797301]

>>17791667
>gov't

That's cheddar

[Anonymous No.17797302]

>>17795804
Thank you for reminding me fellow "german", I will now only go back to eating true german cheeses like dil peyniri and eski kasar, unlike those foreign cheeses like handkäs' mit musik, famous for being eaten in eastern germany. See you at the german language course for immigrants in a week.

>>17796265
Based.

[Anonymous No.17797306]

>>17793535
>early
>late

Just write the fucking complete date

[Anonymous No.17797318]

>>17796361
>Nah bro
>clearly has the distinctive Mimolette rind

How the fuck does a frenchie end up never having 1+ year old Mimolette, where you locked in a cellar? Hell it's decently hard after half a year.

[Anonymous No.17797322]

Sharp cheddar
Pepper jack
Havarti
A goat is fine too

[Anonymous No.17797328]

>>17791837
It's just people listing their favorite cheeses.
What's confusing?

[Anonymous No.17797343]

>>17797066
That texture says more about the ripeness and age than the type - For example I don't particularly like gorgonzola, but when I was in italy I had some at a market and the farmer scooped it out of the wheel with a spoon, it was soft and intense in taste, with an almost overwhelming aroma. Quality differences in cheeses can mean the world.

If it was a french soft cheese it may have been one of the following:
Le cremeux du mont saint-michel
Some type of brie or camembert (though camembert does have some specific flavor notes, so it depends on if you taste those or not)
Cancoillotte
A saint albray, though those are usually a bit firmer
delice de bourgogne

But the truth is if they didn't label it further, it was probably a unlabelled brie, and you happened to get a good one.
Remember that for most soft cheeses (especially blue cheese) that you get in a supermarket (rather than on a real market or cheese counter) the best by date is your rough goal on when to eat it. A lot of soft cheeses get good 2 weeks before the best by date and really good within the last week. Eating them as you buy them is going to result in regret, because the cheese will be firmer, less aromatic and more boring.

[Anonymous No.17797347]

>>17795676
>>17795668
Redditspacing is a newfag meme created by newfaggot redditors complaining about other newfaggot redditors.
What none of them realize is that "redditspacing" existed on 4chan before Reddit was even created.
The easiest way to recognize newfaggot redditors is that they start complaining about shit that's always existed on 4chan, because they think Reddit invented everything.

[Anonymous No.17797410]

>>17797238
Got it from a fancy fuckin grocery store in their huge display of cheeses and "charcuterie" stuff, in the states.

[Anonymous No.17797494]

>>17797318
Because aged mimolette isn't considered safe to eat by many and in some countries too. Beside, aged cheese is more expensive so it's not very sought by parents for children.

[Anonymous No.17797508]

>>17797347
Don't get your front-hole in a twist

[Anonymous No.17797762]

>>17797494
They sell shaved cheese for the pussies. Also some aged cheese won't break your bank. Mimolette isn't exactly fancy.

[Anonymous No.17797775]

>>17797508
>"Don't get your front hole in a twist", he typed while furiously shitting his pants over a double-space

[Anonymous No.17797833]

You

Fucking

Retards

Don't
Know
What
Reddit
Spacing
Is

[Anonymous No.17797942]

>>17791667
best taste itt

[Anonymous No.17797944]

>>17797833
It's not a real thing to begin with.
It's just a format the site uses that people have been doing manually for decades on their own.
There was a lot of wanton and pointless spacing in early 4chan.

[Anonymous No.17797966]

>>17797944
Nigga it just means that Reddit ignores there first line break. Pretty sure some forum bb shit did the same

[Anonymous No.17797974]

>>17791663
Byaslag, fresh from the steppes.

[Anonymous No.17797983]

[Anonymous No.17798090]

>>17797306
Nope. I can start a cheese on a Sunday, it presses in the mold until Monday morning, depending on the cheese, it needs to air dry for 3-5 days before going into the cellar to mature.

What exact date? The day when the milk hit the double-boiler? The day when the final wheel went into the cave?
>1st part of month
>2nd part of month
>simple as
When most of my cheeses are set to mature for 14 to 36 weeks anyway, what difference does one or two make?

[Anonymous No.17798220]

>>17798090
Then just write the month if it's so irrelevant, what difference does one or two weeks make?

[Anonymous No.17798834]

>>17798220
Sure, I guess. No difference, I guess.
>derailed quabbling about "redditspacing"
>typography errors
>creation vocabulary blunders
>date tracking critique
>zero discussion about cheese-making on a residential scale, as intended

Guess I'll go lurk yet *another*
>oil down sink / not my problem
>for me it's Mcchicken
>soyjack
>burger
>does nothing in your path
>murika vs bribing
>fast food shill
thread, then

[Anonymous No.17798846]

In hindsight, I guess the original topic of the thread was just about a preferred type of cheese, not so much the creation/maturization of such.

I kneel. Guess I get what I deserve for putting a personal stake into it.

[Anonymous No.17798859]

>>17791667
Absolutely patrician

[Anonymous No.17799535]

>>17798846
OP here.
The point of the thread was just to drunk on cheddar-eating baby mouths.

[Anonymous No.17799544]

Both cheddar and mozzarella are delicious as well as refined. OP is a tremendous faggot.

[Anonymous No.17799556]

If you're making cheese from pasteurized milk you're not making cheese. Milk is a live good. If you use dead milk you get dead cheese.

[Anonymous No.17799716]

>>17791885
DON'T tell me what to do, fart huffer.
I'm warning you.

[Anonymous No.17799841]

>>17796138
>munster
Finally a fellow Munster Chad ITT

[Anonymous No.17801127]

>>17791663
Nothing beats maasdamer. I could eat tons of it

[Anonymous No.17801155]

>>17791663
The Spanish cheese from Lidl. All of it.

[Anonymous No.17801156]

>>17793722
That’s not Reddit spacing, newfag.

[Anonymous No.17801912]

YAY MOZZARELLA

[Anonymous No.17802243]

>>17799556
This is true if the milk is ultra-pasteurized.
Regular, or low temp pasteurization can still yield a fine cheese (but yes, NOTHING will yield a better result than straight-from-the-animal )

Hence, the calcium chloride, lipase, and ripening cultures are added to restore back to the milk what the pasteurization had killed/removed.

I am looking to make friends with somebody that has dairy cows, though. Set up some kind of deal where I can swipe a few gallons of the Good Stuff™

[Anonymous No.17802413]

>>17798834
Stop kvetching and fix your shit

[Anonymous No.17802436]

>>17793535
Sorry bro but your cheese is molded. You're going to have to throw your cheese babies out

[Anonymous No.17802776]

How much am I supposed to tip the cheese man?

I feel like he's always pissed off when he comes around to my house. Am I short changing him on tips? Is 15% really too little?

[Anonymous No.17804267]

>>17791663
Mozzarella and cheddar.
I am literally mogging everyone at this stupid fucking function, the kids are based, they are getting what they want and don't feel pressured by the stupid phaggot DYEL party host that wants people to feel shit about themselves. Everybody, one day will die, and be forgotten. Act and behave in a way that will make life interesting and fun, fuck a mundane predictable life working monday to friday with something you derive no pleasure from; just living life out till you grow old and wither away. Find a passion, form relationships, don't be afraid to get out there and fuck what everyone else thinks, trust me its a lot more fun that way.

[Anonymous No.17804371]

>>17791663
These "gotcha" OP posts that sound like sassy Twitter posts are the gayest, I hope you slip in the shower faggot

[Anonymous No.17804760]

>>17793565
Begotten, not made.

[Anonymous No.17804767]

>>17791663
That shit on the left with the holes. I love holey cheese.

[Anonymous No.17805442]

>>17791663
Next on my cheese list is Torta del Casar.

[Anonymous No.17805447]

>>17804371
TWU

[Anonymous No.17805517]

>>17791663
The Fromunder, please

[Anonymous No.17805658]

A shame how burrata isn't nearly as known as mozzarella, it's far better as a standalone food