/ck/ - Food & Cooking

[Anonymous No.18919827]

What's your favourite cheese?
For me, it's gorgonzola.

[Anonymous No.18919834]

>>18919827
brie
gift from God

[Anonymous No.18919835]

>>18919827
Mine is also gorgonzola. I eat it straight with some red wine.

[Anonymous No.18919846]

>>18919827
Mimolette. I cut it into wide wedges and scrape it with my front teeth until it’s down to the rind. Like slow motion cantaloupe

[Anonymous No.18919851]

>>18919846
dropped pic

[Anonymous No.18919855]

>>18919851
cool i love squash

[Anonymous No.18919858]

>>18919835
You are such a faggot

[Anonymous No.18920013]

>>18919851
Cantaloupe sounds really good right now

[Anonymous No.18920020]

>>18919827
Cornish Yarg

[Anonymous No.18920036]

Original Kraft American cheese singles

[Anonymous No.18920040]

>>18919846
>>18919851
my mother loves this shit. she's eaten a small slice of it with her breakfast every day for years

[Anonymous No.18920050]

>>18919827
I like lots of cheeses. Gorgonzola, Brie, and Chevré are up there. Haven't had a chance to buy and try Roquefort, Stilton, or any other number of cheeses (Danablu is alright but can't replace the original).

[Anonymous No.18920051]

>>18920020
That's wrapped in nettle, right?

[Anonymous No.18920079]

>>18919827
pecorino. for some reason I prefer the milder flavor to parmesan. I also prefer shallots to onion.

[Anonymous No.18920132]

>>18919846
>Like slow motion cantaloupe

[Anonymous No.18920221]

>>18920051
Yes, but that’s not why I eat it

[Anonymous No.18920732]

gonna be this nigga when its done in 3 months, but for me its camblu

[Anonymous No.18920807]

>>18919827
port salut. creamy like brie with a light almost blue cheese like flavor

[Anonymous No.18920895]

>>18919827
My favorite cheese for cold sandwiches is pepper jack. My favorite cheese for hot sandwiches (including burgers and hot dogs but not including Mexican tacos) is yellow american. My favorite cheese for tacos and also eating on it's own is oaxaca.

[Anonymous No.18921590]

Marinated sheep cheese. Goes great with pork blood sausage or deep-fried intestines

[Anonymous No.18921599]

Big fan of the smoked house made mozz at my local co op. That or a nice northern New York sharp cheddar. My hometown makes McCadam brand cheese, try the Adirondack brick sometime

[Anonymous No.18921598]

i'll just take cheddar because i don't like eating literal mold.

[Anonymous No.18921619]

>>18919834
try Brillat-Savarin
it's Brie on steroid

[Anonymous No.18921640]

Smoked gouda ^.^

[Anonymous No.18921714]

>>18919827
Taleggio

[Anonymous No.18921719]

This although the Italians have a decent bleu cheese

[Anonymous No.18921734]

>>18919834
so good melted

[Anonymous No.18921788]

gorgonzola aint bad but papillion roquefort is pure sex
also tete de moine

[Anonymous No.18921792]

>>18919851
bro thats a cucumber

[Anonymous No.18923059]

>>18919827

You fucking antisemite! I'm reporting this post to the ADL. Wait till my rabbi hears about this!

[Anonymous No.18923090]

[Anonymous No.18923151]

Feta cause it is salty and fresh. You can also bake it, fry it and good combination with legumes.

[Anonymous No.18923947]

>>18919834
Tastes like vomit

[Anonymous No.18923954]

Ridder ost, Jarlsberg, brunost.

[Anonymous No.18924320]

these things are addictive af

[Anonymous No.18924332]

>>18919827
food cheese for me

[Anonymous No.18924339]

>>18923954
vil du sykle med meg?

[Anonymous No.18924651]

>>18921640
This + aged. They stopped selling a variant that was both smoked and aged near me and I'm so distraught, it was literally the perfect cheese.

[Anonymous No.18924673]

>>18924651
right after posting this I realized that while I say gouda I eat such a ridiculous amount of Goat Cheese that I'd be lying if I said my favorite was anything else. It's to the extent that it doesn't even register as a cheese for me anymore, it's like calling salt a spice. There's a place near me that has these amazing goat cheese omelettes and goat cheese salads and some breakfasts I eat both they're so good. So smoked, aged gouda is second to the glory that is goat cheese.

I need to buy some more goat cheese tomorrow.

[Anonymous No.18924917]

>>18919827
Honestly, young comte, beautifully nutty.

[Anonymous No.18924919]

>>18920895
None of those are actually cheese

[Anonymous No.18924926]

>>18923151
βασισμένος

[Anonymous No.18924944]

>>18919827
fuck anon i miss cheese so bad

[Anonymous No.18924950]

>>18924926
Χαίρομαι που σε γνωρίζω! θα θέλατε να δείτε το πέος μου;

[Anonymous No.18924956]

>>18920732
looking good cheesecaveanon

[Anonymous No.18924962]

>>18923090
this guy knows

[Anonymous No.18924965]

>>18924651
just buy aged then smoke it or smoked then age it

[Anonymous No.18924979]

>>18924673
they don't sell goats where i live :(

[Anonymous No.18924995]

>>18924979
Steal a goat then, jesus

[Anonymous No.18925266]

>>18924965
That's a pretty good idea I'll look into doing that

>>18924979
do they at least sell their cheese?

[Anonymous No.18925273]

>>18925266
the lawmakers?

[Anonymous No.18925295]

>>18925273
the mongers

[Anonymous No.18925383]

>>18919827
yay or nay? don't feel like making my own retarded thread.

[Anonymous No.18925460]

>>18925295
not sure how i should feel about about this cheese

[Anonymous No.18925613]

>>18920732
What inputs do you control when making that?

[Anonymous No.18926239]

>>18919827
Gruyère cheese

[Anonymous No.18926524]

>>18919827
cheese scares me
its like cow body fluids made into a solid goo

[Anonymous No.18927028]

>>18925613
temp and humidity with my inkbird
and ph if im making a cheese that needs to be cheddared

[Anonymous No.18927096]

Smoked gouda, fresh goat cheese, burrata or old as fuck cheddar, can't really pick just one out of those

[Anonymous No.18927099]

It stinks but it is good

[Anonymous No.18927101]

[Anonymous No.18927129]

[Anonymous No.18927135]

>>18924919
A dairy product doesn't have to smell worse than you do to be cheese.

[Anonymous No.18927184]

>>18919835
>red wine with blue cheese
you have to be 18 to post here

[Anonymous No.18927205]

>>18920079
Pecorino has stronger flavour than Parmesan. As do shallots to onion.

[Anonymous No.18927216]

>>18921640
Doesn't exist.

[Anonymous No.18927315]

>>18919827
>Fresh
Casatella Trevigiana, bûche de chèvre - with Hoegaarden white beer
>White crust
Vacherin Mont-d'Or, Camembert Mercier - paired with Saison Dupont
>Red crust
Herve, Chimay Cendré - paired with Orval
>Hard cheese
Beaufort bio, Comté bio, Pecorino di Fossa, Bagoss di Bagolino, Valmorel Stravecchio, Parmigiano 10 anni vacche rosse - paired with Westvleteren 12
>Blue Cheese
Grevenbroecker, Stichelton - with an ancient Madeira or similar

[Anonymous No.18927338]

Its almost more like butter than cheese. Really nice.

[Anonymous No.18929147]

Aged Tillamook cheder is good

[Anonymous No.18929203]

Gruyere
Vacherin
Feta
Burrata or gigafresh mozzarella
Parmigiano Reggiano DOC
Sulguni

[Anonymous No.18929242]

>>18929147
Tillamook in general is pretty good.
They have smoked cheddar which is great with salami.

[Anonymous No.18929269]

>>18919827

[Anonymous No.18929353]

the goat

[Anonymous No.18929579]

Tried this blue lately. It's pretty good. Hard and fairly strong.

I also think it's cool that the veins are green when you cut a slice off of it, but they turn blue after exposure to the air. Very interesting. Guess that means the packaging is very airtight.

[Anonymous No.18929648]

When asking yourself your favorite, it is best to ask yourself; if you could only have one cheese for the rest of your life, what would it be? And to that question, the answer is unequivocally Cheddar.

[Anonymous No.18929693]

>>18927129
Hooks 15 yr cheddar is very good, sharp and crumbly with a tang that stays in your mouth

[Anonymous No.18930503]

>>18921719
tfw no cheese dungeon

[Anonymous No.18930939]

goat cheddar probably

[Anonymous No.18930948]

I live on the Alps so I just buy cheese from the local herdsman (sheperd? but he has cows, not sheeps)
it doesn't have a name and it changes week from week but it is always good

[Anonymous No.18930957]

>>18927315
holy patrician cheese anon, this board desperately needs some knowledge

[Anonymous No.18930964]

>>18921719
For what purpose were these vaulted rooms built? To what purpose have they been resigned?

[Anonymous No.18931007]

>>18919827
ew, it's moldy

[Anonymous No.18931009]

Comte Charles and/or Mont Vully

[Anonymous No.18931011]

>>18919827
Crumble this and put it on a frozen pizza before you toss it in the oven. Thank me later.

[Anonymous No.18931031]

>>18927135
Seriously this. Why is ck so up its own ass about smelly cheeses. We all know American isn't real cheese but pepperjack is just monterrey jack with little slices of peppers in it. How is that any less cheese than the stuff with veins of mold throughout it?

[Anonymous No.18931152]

I am a fan of Blue d'Affinois. There are a few other blue cheeses I like too. Montagnolo Affine is one. It's sort of fudge like in texture but spreads well when warmed up. I eat blue cheese with these.

[Anonymous No.18932505]

>>18929579
>blue
Based and stinkypilled, toasted wholewheat bread with blue is the bomb

[Anonymous No.18932533]

>>18919827
Nobody's posted the best one yet.

[Anonymous No.18932538]

>>18932533
Imagine the smell

[Anonymous No.18932625]

I'm not enough autistic to have one favourite cheese.
Yesterday i have bought goat stillton and tomme with truffles from local cheese maker.

[Anonymous No.18933419]

>>18927315
extreme fag