/ck/ - Food & Cooking

[Anonymous No.19887848]

Which cheese do you want?

[Anonymous No.19887892]

>>19887848
>those prices
I'll just take some free dick cheese

[Anonymous No.19887896]

>>19887848
is that the 23rd street one?

[Anonymous No.19887898]

>>19887892
I clicked on this thread expecting a comment about dick cheese and of course it’s the first fucking comment lmao

[Anonymous No.19887912]

>>19887898
I'm actually a huge fan of cheese but I'm not spending 30+ dollars for a pound of cheese.

[Anonymous No.19887915]

>>19887896
Yeah this was the one at Flatiron

[Anonymous No.19888162]

yeah give me some taleggio

[Anonymous No.19888175]

>>19887912
>>19887912
Then your not a huge fan of cheese. Eating generic bree and cabot cheddar and stella gorganzolla doesn't make you a big fan of cheese.

[Anonymous No.19888177]

Casu Marzu

[Anonymous No.19888178]

>>19887848
what is a law cow?

[Anonymous No.19888181]

>>19888175
You could also try living in a cultured place where good cheese isn’t ridiculously expensive.

[Anonymous No.19888183]

>>19887848
Emmenthaler

[Anonymous No.19888187]

>>19888175
It's overpriced, most of them should be around half that price.

[Anonymous No.19888189]

>pasteurized

[Anonymous No.19888196]

>>19888175
>nooooo you can only love cheese if you empty your bank account to chaim sheckleberg for a tiny scrap
Kys tranny

[Anonymous No.19888211]

>>19888189
It's not

[Anonymous No.19888226]

>>19887848

[Anonymous No.19888232]

>>19887848
Id want to sample all of them

[Anonymous No.19888287]

>>19887848
iykwis

[Anonymous No.19888291]

>>19888175
>gratekeeping

[Anonymous No.19888342]

>>19888196
*empties bowels into pants*
what now chuddy?

[Anonymous No.19888345]

the robiola di bosco one looks pretty soft so i pick that one

[Anonymous No.19888399]

>>19887848
yeah ummm lemme get ummmm do you guys have laughing cow?

[Anonymous No.19888414]

I live in a tiny hut but good cheese and bread is right around the corner so I win

[Anonymous No.19888419]

>>19888175
>if you don't pay our extortionary rates you are not a huge fan of cheese.
I sincerely wish for a drunk driver to run you over.

[Anonymous No.19888433]

Dick cheese

[Anonymous No.19888457]

Is this at least Canadian?

[Anonymous No.19888458]

>>19887892
of course you would you faggot

[Anonymous No.19888569]

>>19888177
No you don't

[Anonymous No.19889425]

>>19887848
Which cheese/cheeses should I use for my pizza anon?

[Anonymous No.19889452]

I prefer to eat raw onions instead of cheese

[Anonymous No.19889470]

>>19889425
>napolitana
use wet mozarella and parmigiano
>jew york
use dry mozarella and parmesan
Its that easy, Anon

[Anonymous No.19889486]

anyone here know more about cheese? I only eat the popular ones. The ones in this pic, i have never even heard of. which of these are good and popular?

[Anonymous No.19889488]

>>19888175
The responses to this don't understand that decent cheese costs more money to make so they charge more. Simple as

[Anonymous No.19889492]

>>19889486
Visit a local cheese monger and tell them what you enjoy and they can make suggestions

[Anonymous No.19889496]

Ploughman's lunch please with a cold ale and a glass of coke

[Anonymous No.19889502]

>>19889488
i thought i liked cheese, but after seeing this pic, it made me realize i havent tried too many cheeses. ive tried all the popular and mainstream ones but brie is disgusting.

[Anonymous No.19889509]

>>19887848
Big sniff

[Anonymous No.19889517]

>>19887848
>$30-40 per lbs
None of them

[Anonymous No.19889852]

Any washed or bloomy rind so i can propagate the bacterial cultures for my own cheese making

[Anonymous No.19890021]

I like goat cheese

[Anonymous No.19890927]

>>19889452
You can do both.

[Anonymous No.19890930]

>>19890927
Is that a british creation?

[Anonymous No.19890935]

funky taleggio

[Anonymous No.19890965]

cheapest

[Anonymous No.19890978]

>>19890930
Yes. You'll find them in most shops here, but they're also really easy to make at home. Just grate cheddar and red leicester, finely chop red onions and spring onions, then mix it all together with mayonnaise.

[Anonymous No.19890985]

>>19890978
Huh. I knew about cheese and pickle sandwiches but not this. Sounds good, but I think Trader Joe's may be the only place I can get Red Leicester around here

[Anonymous No.19891028]

>Ctrl + F
>Roquefort
>0 results
My disappointment is immeasureable, and my day is ruined.

[Anonymous No.19891029]

>>19891028
roquefort was not in OP

[Anonymous No.19891099]

>>19887848
as a proud american my choices are cheddar, mild cheddar, and sharp cheddar.

[Anonymous No.19891134]

delice de bourgnon or however its spelled is the best bloomy rind cheese ever

[Anonymous No.19891446]

I haven't tried all of those, some I have but can't remember what I thought of them. Taleggio is always good but boring as it's so common. I do really enjoy the Green Hill and the Red Hawk and pick those up when I see them which isn't often for the Red Hawk.

[Anonymous No.19891467]

>>19887848
the robiola

[Anonymous No.19891496]

Definitely not walking away without that last wheel of Caseificio Dell Alta Langa Camembert. Never had it, but I'm such a slut for camembert and that one sounds amazing.

[Anonymous No.19891498]

>>19887848
All of them.

[Anonymous No.19892535]

>>19887848
A good cheddar from Cheddar that's had a few years to get properly scented. A good Tasty Lancashire. Or, even better, a mature Cheshire, but good luck finding one of those; I've not seen any for years.

[Anonymous No.19892554]

>>19887848
Those cheeses all look very young so it's hard to find out how they'll turn out when ripe.