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/ck/ - Food & Cooking

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File: 49 KB, 680x680, imageService_33_fa74640a-5f24-4d99-a0f5-8199b407664d_1080x.jpg [View same] [iqdb] [saucenao] [google]
18024923 No.18024923 [Reply] [Original]

Kneel.

>> No.18024928

I agree only because the American cheese society deemed it the best, which is a lot more respectable than maggot cheese eating European judges

>> No.18024947
File: 34 KB, 600x600, 1983502349582035.jpg [View same] [iqdb] [saucenao] [google]
18024947

>>18024928
I guess you could say eating maggots is part of their culture!

>> No.18024949

Can't top fresh mozz.

>> No.18024961

>>18024923
Fuck off Kaepernick

>> No.18025088

>>18024923
Unfathomably based

>> No.18025094

>>18024923
was that an overall 1st place? Seems to be a specialty flavored category of cheese. I'm sure it's good, but would I want wine flavored cheese as my best cheese? No, it'll be a mood.

>> No.18025189

>>18024923
so how do i eat this? do i just buy a slice like in your pic and then bite into it?

>> No.18025195

>>18025189
With a fork like a piece of cake

>> No.18025202

>>18024947
this is terrible

>> No.18025244

>>18025189
along the length so you get a bunch of triangles and enjoy

>> No.18025261

>>18024923
I only eat Amul Cheese.

>> No.18025307

>>18025189
Make carbonara with it.

>> No.18025343

>>18024947
I laughed.

>> No.18025347
File: 748 KB, 1024x1024, QUESO-PAYOYO-CUNA-grande_1024x1024.png [View same] [iqdb] [saucenao] [google]
18025347

>French

Get the fuck outta here with that shit, bow before the true king of cheeses, only Spanish (and Italian) cheese chads allowed to reply.

>> No.18025358

>>18025347
Sorry, meant

>American

Was typing something for another thread and it slipped by

>> No.18025365

i'm a manchego fella

>> No.18025377

>>18025365
Perfectly valid as well

>> No.18025682

>>18024923
Sartori makes great cheeses in general but this merlot variety is my absolute favorite for snacking. The wine flavor is very subtle so you could probably use it in a dish but I just use it for charcuterie plates.

>> No.18025708

>>18024923
is there an oat milk version of this? i'm asking because i'm a vegan and i don't support cruelty against animals.

>> No.18026020

>>18025189
On crackers.

>> No.18026081

>>18025365
>gets mogged by superior havarti

>> No.18026091

>>18025347
If you squint it looks like hebrew writing on that label. Not surprising considering Iberia is just a Jewish colony (and has been so historically).

>> No.18026098

>>18026091
>t.seething marrano
Isabella did nothing wrong

>> No.18026272
File: 79 KB, 600x600, QR920[1].jpg [View same] [iqdb] [saucenao] [google]
18026272

just tried this for the first time (with some plain toast)
it was very good

>> No.18026283

>>18025708
>milking a cow and using milk to make cheese
>animal cruelty
I.... What?

>> No.18026316
File: 147 KB, 1400x900, parmigiano-reggiano.jpg [View same] [iqdb] [saucenao] [google]
18026316

>>18024923
The God Emperor of Cheeses kneels to no one

>> No.18026529

>>18026316
Pecorino > Parmesan

>> No.18026639
File: 48 KB, 700x350, halloumi.jpg [View same] [iqdb] [saucenao] [google]
18026639

*blocks your path*

>> No.18026880

>>18026283
the cow needs to be artificially impregnated in order to provide milk. if you're buying dairy products you're essentially assisting rape.

>> No.18026891

>>18026529
facts

>> No.18026898

>>18026880
>nnnnnnooooooo!!!!! not le heckin mating and maternity care!! clearly anything I won't experience despite being a Healthy™ Organic™ Natural Female™ Non-Womb-Bearer™ can't experience is rape and unnatural!! i'm sorry but this is NOT how my Disney™ movies portrayed the cutie moo-moo mommies...

>> No.18026920

>>18025189
You cut it into pieces and put it on bread/crackers or pair it with dried meat.

>> No.18027478

>>18024923
that's not blue wensleydale though.

>> No.18027501
File: 43 KB, 1200x725, shutterstock_288297071.jpg [View same] [iqdb] [saucenao] [google]
18027501

It's the American slices for me.

>> No.18027542
File: 594 KB, 2000x1333, kaffeost.jpg [View same] [iqdb] [saucenao] [google]
18027542

I like leipäjuusto with or in my coffee. Sounds revolting, but give it a try. English language grocery stores call it Finnish bread cheese.

>> No.18027604
File: 106 KB, 886x1128, pdp-size-bv-espresso-wedge.jpg [View same] [iqdb] [saucenao] [google]
18027604

>>18027542
I would give it a chance.

>> No.18027640

>>18024923
Stands in your way, what do?

>> No.18028081
File: 28 KB, 474x373, th-1831120314.jpg [View same] [iqdb] [saucenao] [google]
18028081

you cucks will probably never get to experience this cheese and i'm sad.
It's brie made about 20 miles from where I live. the farmer makes it straight from the cows that he raised on the same location. Its the best brie i've ever eaten, better than anything french i've tried. every local restaurant that's worth its shit has this cheese on the menu somewhere

>> No.18028082

>>18028081
raw milk is unsafe, no thanks

>> No.18028094
File: 101 KB, 800x600, Aged_Gouda_cheese_1.jpg [View same] [iqdb] [saucenao] [google]
18028094

for me, it's aged gouda.

>> No.18028102
File: 14 KB, 371x362, primo sale-siciliano-peperoncino.jpg [View same] [iqdb] [saucenao] [google]
18028102

>>18028081
must be pretty good.
also buying cheese from farmers/local cheesemakers is great and cheaper and tastier and healthier tha supermarket cheese. In europe some of those farmer cheese get into big chain but the best cheeses I ever ate where bought from the producer. fresh ricotta is heavenly, caciocavallo or other seasoned ones are fantastice too.
picrelated is primosale with hot peppers, don't know if it is a thing in the us but it should

>> No.18028233
File: 117 KB, 824x720, proxy-image(84).jpg [View same] [iqdb] [saucenao] [google]
18028233

I'm sorry to say that everyone in this thread is wrong.

>> No.18028243
File: 195 KB, 1280x801, You are now both wet and hard.jpg [View same] [iqdb] [saucenao] [google]
18028243

for me, it's the humble munster

>> No.18028432

>>18026880
wait until this faggot hears about rennet

>> No.18028499

>>18028432
The heat from the stomach cooks the milk

>> No.18028512

>>18026880
Sees cheese and all he can think about is wanking off a bull. Sad.

>> No.18028532

>>18028102
Nearby me there is a store that sells cheese from all the local farmers. It's mostly just cheddar but they make it fun by adding a hundred different flavorings to it

>> No.18028712
File: 260 KB, 1408x1302, Yarg-Cheese.jpg [View same] [iqdb] [saucenao] [google]
18028712

Cornish yarg best cheese

>> No.18028725

>>18028712
How do you know if you're supposed to eat the rind?

>> No.18028734

>>18028725
it's about the mold
>white: aight
>black: whack

>> No.18028738

>>18028725
>>18028734
And, look closely, those are leaves acting as a band for the cheese. Safe to assume you don't eat the leaves.

>> No.18028747

>>18028738
of course you eat the leaves

>> No.18028780
File: 84 KB, 900x900, cheddar.jpg [View same] [iqdb] [saucenao] [google]
18028780

cheddar is pretty great

>> No.18028847
File: 790 KB, 500x271, brains.gif [View same] [iqdb] [saucenao] [google]
18028847

>>18028082
>cuck immune system
imagine pasteurising milk, ruining the taste to remove bacteria and then going back adding more bacteria and thinking that makes you more safe

>> No.18028924

I really want to try roquefort, any ideas on what to pair it with?

>> No.18028925
File: 283 KB, 650x601, giga.png [View same] [iqdb] [saucenao] [google]
18028925

>>18026639
squeaky greeky cheese a best

>> No.18028950

>>18028924
Steak

>> No.18028998
File: 256 KB, 1080x1313, Screenshot_20220625-104830_Brave.jpg [View same] [iqdb] [saucenao] [google]
18028998

>>18028924
Steak is always good, like >>18028950 said.
Also, Pear & Roquefort soup is almost a forbiddenly-good meal. It's magical how well the two go together. Definitely worth a try, and it showcases other unique uses for the cheese:

https://www.gourmettraveller.com.au/recipes/browse-all/pear-celeriac-and-roquefort-soup-10168

>> No.18029010
File: 86 KB, 859x1238, 20220407_111353.jpg [View same] [iqdb] [saucenao] [google]
18029010

>"this sub-ten-dollar cheese from Walmart is the pinnacle of cheese"

i doubt that

>> No.18029018

>>18029010
It genuinely is.

>> No.18029030
File: 55 KB, 570x570, occellialmaltod_orzoewhiskyquartodiforma2x.jpg [View same] [iqdb] [saucenao] [google]
18029030

>>18028532
yeah I am italian but I dig experimenting with traditional recipes. picrelated is from a renowned yet good italian producer famous for his butter. this cheese is seasoned in whisky and coated in barley, cannot it it everyday but is a fun taste

>> No.18029075

>>18026639
ah grilled cheese

>> No.18029592

>>18029075
You mean a melt

>> No.18029600

>>18029010
I'll charge you 100x for extra flavour, mate.

>> No.18029601

>>18024923
Luckily I have this convenient wedge to lower myself to the ground

>> No.18030543

>>18025347
Correct take right here, manchego bros rise up!

>> No.18031280

>>18030543
Give me the rundown on Spanish cheeses

>> No.18032019

>>18026529
nah, Parmigiano and Grana are way more versatile while being just as delicious. Usually you would do half and half with Pecorino and Parmigiano in most recipes.
Sardinian Pecorino is the absolute best though

>> No.18032021

>>18026098
>marrano
LMAO we use this in Sardinian too but most people don't know the meaning

>> No.18032044

>>18031280
Just eat manchego with some membrillo and you will never need anything else.

>> No.18032048

>>18031280
They are delicious but also boring

>> No.18032062

>>18031280
Manchego is king, but there are also great blues like Cabrales or Gamonedo. Also, if you can get your hands on some Tetilla, it can taste absolutely fantastic depending on the season, but it can be fairly difficult to find outside of Spain.

>> No.18032142
File: 29 KB, 600x402, munster-gerome.jpg [View same] [iqdb] [saucenao] [google]
18032142

>>18028243
thats not munster this is munster

>> No.18032240

>>18032048
>but also boring
What does this even mean

>> No.18032281

>>18024923
>Pasteurized Milk
Why?

>> No.18032299
File: 74 KB, 500x500, belton_farm_port_wine_derby[1].jpg [View same] [iqdb] [saucenao] [google]
18032299

That's not Port Wine Derby??

>> No.18032305

>>18032299
thank god it isn't