/ck/ - Food & Cooking

[Anonymous No.19930838]

Cheese

[Anonymous No.19930841]

>>19930838
literally smells like feembrap

[Anonymous No.19930852]

>>19930841
How to spot a child: Judging cheese by the smell

[Anonymous No.19930857]

>>19930852
>t. loves the smell of farts
lmao, stinky

[Anonymous No.19930862]

>>19930838
This is just awful to throw up.

[Anonymous No.19930890]

Smellz

[Anonymous No.19930893]

>>19930890
BRAAAAP

[Anonymous No.19930910]

>>19930893
Sniffff

[Anonymous No.19930962]

>>19930890
Never again will I eat this, once you semi digest and vomit it back up it's so pungent the wallpaper yellows.

[Anonymous No.19930981]

>>19930962
too bad you can't digest dairies tyrone chang lmao

[Anonymous No.19930993]

>>19930981
I personally worship cows so please be respectful.

[Anonymous No.19931000]

>>19930993
you're missing out Rakesh

[Anonymous No.19931146]

>>19930962
Is there a reason you don't skip the
>vomit it back up
part?
I always eat it, keep it and shit it. It's a unidirectional process that seems to work best at least for me.

[Anonymous No.19931164]

Cheese...

[Anonymous No.19931165]

>>19931164
sexo

[Anonymous No.19931169]

Wow. So many Burgers here. This is a fucking camembert. It's baby first cheese in France. It's not even mature, you can see it in the pics.

Hardcore cheese does NOT look like that.

[Anonymous No.19931170]

>>19931164
is that goat cheese? nice cheese

[Anonymous No.19931179]

>>19931170
It's clearly not goat cheese.

[Anonymous No.19931184]

You want the real stuff of nightmare ? Here you go (and no it's not the maggots meme cheese)

[Anonymous No.19931205]

>>19931169
>Hardcore cheese does NOT look like that.
the op is a camembert picture annotated with "Cheese".
it is all in your head.

[Anonymous No.19931210]

>>19931205
What are you even trying to say ?

[Anonymous No.19931224]

>>19931210
it's not real it's in your head

[Anonymous No.19931235]

>>19931224
Cheese ?

[Anonymous No.19931237]

>>19931169
take a closer look at the thread and point out for me where anybody said this was a "hardcore" cheese thread. ill wait

[Anonymous No.19931721]

>>19930838
>Cheese

[Anonymous No.19932683]

camembert is fucking BASED

[Anonymous No.19932742]

>>19930862
Agreed

[Anonymous No.19933891]

>>19930838
cheese is love, cheese is life

[Anonymous No.19933909]

>>19930838
i will always be grateful for my 8th grade french teacher exposing us to brie/camembert. before then all i knew about was kraft singles

[Anonymous No.19933974]

>>19933909
Lmao Americans.

[Anonymous No.19934657]

>>19930838
Remember to eat your daily cheese

>>19933909
Based teacher civilizing the jungli

[Anonymous No.19934775]

>>19931169
BEGONE EUROPOOR
I BANISH YOU FROM THIS THREAD

[Anonymous No.19935498]

>>19931205
Why are they exposing the cheeses?

[Anonymous No.19936538]

>>19934775
that's not cheese

[Anonymous No.19936960]

>>19936538
>Cheese product
Read nigga?

[Anonymous No.19937169]

>>19936960

[Anonymous No.19938444]

Daily reminder to eat your cheese anon.

[Anonymous No.19938880]

Fucking love cheese bros... Got myself a brie last week and a port salut this week - port salut is easily the creamiest most delicious cheese I've ever had in my life, go out and get one for yourself if you haven't tasted it yet

[Anonymous No.19938944]

>>19930838
Your top 5 cheeses go
1. Stilton
2. Black pepper balavitano
3. Cave aged marisa
4. Cupola
5. Lagerkase

[Anonymous No.19939609]

>>19938944
those are maybe your top 5 but those ain't mine pal.

[Anonymous No.19939619]

Cheese is love, cheese is life

[Anonymous No.19940170]

>>19939619
beautiful pélardon you got there

[Anonymous No.19940382]

Smelly cheese.

[Anonymous No.19940430]

>>19940382
>fromagequipudespieds
i'm more of a teuchquipuel'frometon

[Anonymous No.19941291]

>>19940382
is this what cheese looks like when it's born with down syndrome?

[Anonymous No.19941297]

for me, it's mature cheddar simple as

[Anonymous No.19941300]

>>19930838
Had a nice hard aged cheese from Britain with a lovely natural rind with a healthy mold mite colony on it. Wish I could remember the name.

[Anonymous No.19941316]

>>19938444
Can't you get myiasis from this? I would actually try it if it was safe.

[Anonymous No.19941321]

>>19941316
Idk what that word even is. I doubt it even exists

[Anonymous No.19941761]

Daily reminder to eat your cheese

[Anonymous No.19941783]

>>19941761
File name triggered me, congrats.

[Anonymous No.19942670]

>>19941783
only this one?

[Anonymous No.19942822]

>>19942670
I didn’t look at all of them. Yup you’re a bastard.

[Anonymous No.19943813]

>>19941297
its very universal

[Anonymous No.19944063]

>>19934657
>Filename
?

[Anonymous No.19944240]

lmao pleb
if the crust isn't moist and slightly hairy GTFO (and yes this is the tastier part)

[Anonymous No.19944452]

>>19931170
It's Red Hawk cheese from cowgirl creamery.

[Anonymous No.19944474]

I wish I could try the stinking bishop, bros...

[Anonymous No.19944487]

>>19944452
Nice, I’ve found their consistency has gone up a bit since they sold out to Emmi.
>>19944474
Why can’t you anon?

[Anonymous No.19944919]

Daily reminder to eat your cheese anon

[Anonymous No.19946261]

>>19944474
What is stopping you anon?

[Anonymous No.19947316]

>>19938944
Solid. Plus 1 for a fellow Stilton enjoyer.

[Anonymous No.19947579]

>>19930838
For me its mild creamy cheeses like brie

[Anonymous No.19947659]

J'aime le fromage. Qu'il soit mangé frais, affiné, cuit, seul ou accompagné, sucré ou salé, dans sa cuisine en solitaire ou attablé avec des amis, arrosé ou non d'un petit rouge, avec ou sans miche.
Je l'aime.

[Anonymous No.19947665]

>>19947659
basé.

[Anonymous No.19948221]

What are some of the sharper or more pungent cheeses out there that I could reasonably acquire on the West Coast? I've been wanting to push myself in the flavor department.

[Anonymous No.19948450]

>>19948221
Go to a cheesemonger

[Anonymous No.19948621]

Daily reminder to eat your cheese anon

[Anonymous No.19948626]

Daily reminder to eat your cheese anon

[Anonymous No.19948647]

For me, it's Trader Joe's cheese section. For the frugal gourmet.

[Anonymous No.19949841]

>>19948626
Thanks

[Anonymous No.19951392]

>>19948626
Why does it have to be daily?

[Anonymous No.19951997]

>>19944474
Why can you not?

[Anonymous No.19952053]

>>19948221
Where you at? I used to make cheese out there. I know mongers/cheese makers in CA/OR/WA. I used to participate in their artisan cheese festivals for each state.

[Anonymous No.19952844]

>>19944240
>moist and slightly hairy
that's the way I like em

[Anonymous No.19952852]

>>19947579
Try La Tur, it's probably one of the best soft mild cheeses I've ever had in that vein

[Anonymous No.19954214]

eat the cheese ffs

[Anonymous No.19955436]

Daily reminder to eat your cheese anon

[Anonymous No.19955573]

I wonder when the day comes when murrikanians find out about cheese.
To this day they only know about digestable plastics.

[Anonymous No.19955977]

>>19954214
I wish I had my own cheese cave

[Anonymous No.19956232]

>>19955573
obsessed

[Anonymous No.19956241]

>>19931184
cheese from corsica is delicious af though

[Anonymous No.19956307]

Spain goes hard

[Anonymous No.19956377]

>>19931205
This reminds me of the Cheezit commercials.

[Anonymous No.19956386]

>>19938944
Interesting taste. My top 5

Buffalo camembert
Italian Grappa Cheese (it has booze soaked fruit on top)
Manchego
Young Pecorino
Old Amsterdam

Honorable mention for a quality Feta

[Anonymous No.19956694]

how many malakoffs can you eat in one seating? i heard the record is 18.

[Anonymous No.19956941]

>>19956307
Delicious

[Anonymous No.19956947]

Cheese=queso

[Anonymous No.19956953]

>>19931205
What kinda foams are they wearing? Not Yeezys but I kinda f with them

[Anonymous No.19957731]

>>19956947
Gracias güey

[Anonymous No.19957837]

>live in France for a year
>Love the cheese
>Ate it all the time
>The probiotic bacterias have formed a colony in my stomach
>Now I'm constantly farting wretched diarrhea smelling farts even tho I haven't had it in months

[Anonymous No.19957997]

>>19938444
subhuman frenchies

[Anonymous No.19958650]

>>19955977
Make one

[Anonymous No.19959794]

>was thinking why it cost around 50 bucks to join a cheese club
>check how much it cost for half a cheese wheel
>the cheapest is around 125 buck
I just want a hobby of cheese

[Anonymous No.19959838]

>>19938944
1 - gammel knas
2 - port salut
3 - basic brie
4 - chili gouda (heavenly in a toast)
5 - mild cheddar

Garbage - shredded/pre sliced cheeses

[Anonymous No.19959840]

>>19957837
hon hon hon! les fetid farts!

[Anonymous No.19959852]

I had cheese like this on thanksgiving and it was delicious, a bit too sweet but still tasty. For some reason this image has the cheese in a package that has a tab while the one a picked up from the store doesn't have one and is just circular.

[Anonymous No.19960105]

>>19957837
just learn to smell and love your own farts like French "people" do

[Anonymous No.19961580]

>>19959852
thanksgiving was last month anon. the cheese is to be eaten daily.

[Anonymous No.19961601]

>>19959852
I got my hands on one of these once and mixed it with some hummus. It was one of the best fucking snacks I've had in a long time. Takes a lot of effort to mix them together thoroughly enough for it to taste just right, though.

[Anonymous No.19961794]

I like those bad boys (goat cheese with dried edible flowers): a bit on the novelty side but they're tasty (they do taste like countryside flowers)

[Anonymous No.19962047]

>>19948647
>9$ in canada for under a pound of kraft "cracker barrel" the worst cheese in existence

>17$ for under a pound of "premium" cheese literally made by same.company with the same ingredients

[Anonymous No.19962060]

>>19962047
>literal cheese cartels in canada make more money than gun smugglers
>literally throw milk away down the drain to keep perpetual shortage and 6$ mandatory minimums for "milk"

[Anonymous No.19962063]

>>19962047
>>19962060
revolt.

[Anonymous No.19962073]

>>19962060
Based Canadian dairy farmers. Fuck normies

[Anonymous No.19962901]

Delicious.

[Anonymous No.19962920]

anyone ever had pineapple cheese? tried it today and was actually surprised how good it was

[Anonymous No.19962921]

cheese rind straight up tastes like candle wax. and best it's tasteless. what's the hype over it?

[Anonymous No.19963249]

>>19944487
>>19946261
>>19951997
I'm not religious

[Anonymous No.19963257]

>>19962921
Anon, you ate a wax covered cheese. You aren’t supposed to eat the wax

[Anonymous No.19964022]

Daily reminder to eat your cheese anon

[Anonymous No.19964040]

>>19963257
kek

[Anonymous No.19965265]

See the cheese?
Eat the cheese.

[Anonymous No.19965268]

See the cheese?
Eat the cheese.

[Anonymous No.19966799]

Daily reminder to eat your cheese anon

[Anonymous No.19967683]

>>19963249
wdym?

[Anonymous No.19967692]

cheese

[Anonymous No.19968505]

For me, it's Mimolette

[Anonymous No.19968526]

i bought some blue cheese made from goat milk and it was terrible

[Anonymous No.19969088]

I have four kids. They go through tons of cheese, they wont stop. I'm going through 2lbs of cheddar from the deli in 5 days. Where in the fuck can I buy LARGE cheese wheels in the 5lb range or greater, or blocks of cheese whatever, for the bulk price of less than 13 bucks a pound?
I don't have a cheese slicer, I don't know shit about cheese. Talked about it with my wife earlier today. I also asked chatgpt but it can't tell me where to find big cheese wheels, and the online shops I see all have gourmet cheese with tiny slices for 40 bucks. Only wisconsin cheese mart offers BIG cheese.

oh, and do I need some kind of specialty cheese slicer for BIG cheese?

[Anonymous No.19969120]

Made Roquefort Whole milk roux for pork chops. Recently, Additionally some 12 month aged sheep's milk cheese. Not seeing to much lately though

[Anonymous No.19969131]

>>19969120
I actually have pic rel of the Roquefort whole milk.

[Anonymous No.19969134]

>>19969088
https://www.google.com/search?q=cheese+wheels

[Anonymous No.19969365]

[Anonymous No.19969441]

For me, it’s a humble brie. Subtle, creamy, delicious.

[Anonymous No.19969812]

>>19969365
Kill yourself

[Anonymous No.19969815]

>>19969088
>I have four kids.
Do the other 8 billion of us a favor and make sure 2 of them troon out you overpopulating degrnerate.

[Anonymous No.19970413]

Pour moi, c'est Maroilles.

[Anonymous No.19970434]

>>19969088
Cheese wheels are annoying any way. Just buy cheese blocks. They are kids, they don't care about muh tradition.

[Anonymous No.19971468]

Daily reminder to eat your cheese and meat anon

[Anonymous No.19971472]

>>19969365
What the fuck delete this

[Anonymous No.19971531]

Cheese
https://www.youtube.com/watch?v=SyimUCBIo6c

[Anonymous No.19971621]

Cheese

[Anonymous No.19971688]

I love saint agur, the better Gorgonzola. Appenzeller is also nice even though the rind smells like unwashed ass.

[Anonymous No.19971706]

>>19971688
had a wheel of appenzeller smell like chocolate and even tasted like it too slightly because of the lees that was rubbed on the rind.
The type of brewing yeast used can impart wonderful flavors or ass

[Anonymous No.19971774]

>>19930838
I despise France and i'm happy about their confirmed extinction but at least they gave us good cheese

[Anonymous No.19973293]

use cheese to scoop some cheese

[Anonymous No.19973300]

use cheese to scoop some cheese

[Anonymous No.19974642]

Daily reminder to eat your cheese and meat anon

>>19967692
asiago is real tasty

>>19968505
>Mimolette
i've got a mi-molle if you catch my drift

>>19968526
>>19969131
Did you enjoy the roquefort? tasty as fuck plus you get free penicilin.

>>19970413
great square cheese

>>19971621
beautiful cheese fridge. you the anon who was making an appenzeller? hope you affine them cheeses good.

>>19971688
saint agur is always nice as all blue cheeses are, cuz they're cheese and cheese is good haha

[Anonymous No.19974645]

>>19931224
the head is generally where cheese enters the body

[Anonymous No.19974646]

Daily reminder to eat your cheese and meat anon

>>19967692
asiago is real tasty

>>19968505
>Mimolette
i've got a mi-molle if you catch my drift

>>19968526
>>19969131
Did you enjoy the roquefort? tasty as fuck plus you get free penicilin.

>>19970413
great square cheese

>>19971621
beautiful cheese fridge. you the anon who was making an appenzeller? hope you affine them cheeses good.

>>19971688
saint agur is always nice as all blue cheeses are, cuz they're cheese and cheese is good haha
also really like the composition, the background makes the cheese pop. reall ynice.

[Anonymous No.19976036]

>>19973300
Uh oh

[Anonymous No.19977570]

Remember to eat your daily cheese

[Anonymous No.19978208]

>>19977570
That parmesan looks funky

[Anonymous No.19979791]

>>19978208
it's not parmesan

[Anonymous No.19980834]

>>19977570
This is what my cum jar looks like after a month

[Anonymous No.19980899]

Recommend me Christmas cheeses. British and French preferred, goats cheeses also preferred.

[Anonymous No.19980913]

>>19980899
Brie with dried fruit and nuts

[Anonymous No.19981139]

The cheese is to be eaten.

[Anonymous No.19981469]

How do I taste all of these unique cheeses? I've maybe eaten about 5 different cheeses in my life because I don't go out of my way to buy a $20 block of cheese just for one dish.
Do they sell platters of every cheese somewhere, or do I have to find a cheese tasting event somewhere?
Also, any cheeses I should particularly try?
Cheeses I've eaten:
>sharp cheddar
>parmesan
>mozzarella
>colby jack
>swiss
>american *(I don't consider this real cheese though)*

[Anonymous No.19981479]

>>19981469
It sounds retarded, but look at gift sets on Amazon. I got two pounds of Spanish cheeses and 2 oz of iberco ham for 50 bucks. I used it as an excuse to make a nice cheese board for Thanksgiving

[Anonymous No.19981493]

>>19981469
Fuck you faggot

[Anonymous No.19981542]

>>19981469
Look for a good cheese shop of course. Don't buy online if you don't know anything about cheese at all. OP's Camembert for instance, is mass-produced shit tier cheese. It's not even Camembert. Sold for premium € of course. The proper product (same producer, by the way) is pic related.

[Anonymous No.19981716]

>>19957997
Italian, and only fucking wierdos from Sardinia eat it because "muh tradition"

[Anonymous No.19981717]

>>19959852
Just google how to make a cheese ball, you can make your own much bigger for ultimately less.

[Anonymous No.19981720]

>>19956694
how do i make this without fucking it up?
ur just supposed to put cheese on top of bread and fry it? I feel like it would get everywhere.

[Anonymous No.19981843]

>>19971621
Did you dip your cheese in wax yourself?

[Anonymous No.19981933]

>>19931184
I'd eat that.
>>19938444
I'd eat that as well.

[Anonymous No.19981945]

>>19969088
>I also asked chatgpt but it can't tell me where to find big cheese wheels
The absolute state of mankind in 2023 going on 24

[Anonymous No.19981989]

>>19981469
>$20 block of cheese
that's a BIG block of cheese

[Anonymous No.19982008]

>>19981720
Actually i don't know, i never made them myself. I always had them at the restaurant or village partys so never made them at home.

Here are three recipes:
https://www.myvaud.ch/en/P4400/malakoff
https://www.gruyere.com/recettes/liste-des-recettes/recette/beignets-de-vinzel-au-gruyere-aop-et-coulis-balsamique
https://www.swissmilk.ch/fr/recettes-idees/recettes/LM199902_25_CAS902B024D/malakoff/

Also if you're ever in the region, i'd suggest going to the Auberge de Luins on monday and thursday nights for all you can eat Malakoffs. It's the best.

[Anonymous No.19982300]

>>19981469
>>american *(I don't consider this real cheese though)*
Imagine trying to gatekeep (poorly) at such a basic entry level of experience lmao
Please don't get into cheese. Or anything. There is nothing more poisonous to a community than a wannabe pretentious faggot.

[Anonymous No.19982368]

>>19982300
shut the fuck up, there is no "community" for you to whiteknight over and if there were you and your fake ass cheese would be rightly mocked and politely but firmly asked to leave.

[Anonymous No.19982522]

>>19981989
Even though I live in America's dairy land, we only produce very simple cheeses here. Everything else is imported and extremy expensive. One time I caved after seeing a homemade lasagna thread here, so I bought a blob of mozzarella and a wedge of parmesan. A handful of mozzarella was maybe $9, and the small wedge of parmesan no bigger than my hand was $18. Probably marked up prices to scam pretentious nu-cooks

[Anonymous No.19982883]

>>19930838
I LOVE BRIE! (more solid version of Camembert) I love it! And tilsitter! I hate Emmentaler cause it's somehow.. Sweet... A.. I don't know.. An ugly sweetness... If it helps to north me like with a compass.. I am german.(most Germans love Emmentaler)

[Anonymous No.19982927]

>>19982368
>American cheese = plastic process cheese
Thank you for invalidating everything you say from here on out ahead of time. Saves me the trouble of having to put any thought into your words.

[Anonymous No.19982932]

>>19982883
>And tilsitter
Literal foot cheese. Better off chewing on a sweaty sock.

[Anonymous No.19982980]

>>19982932
Do you mean the original ones or the slices? I don't care if you don't like it. But Its not Okay to insult. Than don't go in a food thread. Did you think all have the same behavior like you?

[Anonymous No.19983173]

>>19981989
Elle est bonne, Léa?

[Anonymous No.19983554]

>>19930841
Does it really smell like hot girl farts?

[Anonymous No.19983634]

>>19935498
Judging by the buildings in the back, it would be Belgium or Netherlands.

After some Google, turns out I guessed right out of pure luck, and that's the Gouda cheese market, here in NL. Never been there, but the buildings are flemish, and the wheels look like gouda cheese (you don't really get the whole wheel here, but you can get a big-ass wedge).

[Anonymous No.19983705]

>>19982980
>Did you think all have the same behavior like you?
No but they should >:(

[Anonymous No.19984265]

>>19982300
>community

[Anonymous No.19984375]

>>19981843
Yeah "brushing" wax on killed two wheels via bacterial contamination i only dip from now on at 180f iirc because thats a 6 log+ reduction of pathogens and such, also started adding natamycin to my brine for non geotrichum inoculated cheeses
>>19974646
Yes the appenzeller was good although said lees (spent brewing yeast) added a chocolate tasting finish which was nice but not what i wanted. This time I went full lazyman mode and used jaegermister mixed with lees that were saturated in blackberry vinegar to keep them inert instead of using 11 herbs and spices and fresh dead yeast.
Should be ready around march i will post abt it then
Cantal will be ready in august im excited for it. Took 300lbs of my workout weights to press it down

[Anonymous No.19986078]

>>19982522
>I live in America's dairy land
Become the cheesemaker. Buy the milk and make some cheese.
By eating more cheese, there will be a demand for cheese, and therefore more cheesemakers.
This king >>19984375 already makes his own cheese. Follow his footsteps.

>>19984375
Godspeed. May you have tasty cheese to feast on.

[Anonymous No.19986083]

Daily reminder to eat your cheese anon

[Anonymous No.19986927]

Some cheese some garlic some holes

[Anonymous No.19986935]

>>19986927
Some wine some aluminium foil

[Anonymous No.19986940]

>>19986935
Some time. Good times sometimes

[Anonymous No.19986952]

>>19983173
Non, c'est un barbu 120kg. En 2023 les prénoms n'ont plus aucune importance.

[Anonymous No.19987059]

For me, the humble mustard cheese

[Anonymous No.19987202]

Sex

[Anonymous No.19987265]

>>19938944
1. Parmesan
2. Brie
3. Blue Stilton
4. Chevre
5. Sharp cheddar

[Anonymous No.19987295]

Dairy is fucking disgusting and degenerate and you should feel bad.

[Anonymous No.19987447]

>>19938944
1. Morbier
2. Saint-Marcelin
3. Saint-Nectaire
4. Raclette
5. Buratta

>Honorable mentions
Feta cheese
Camembert
Brie
Rocfort
Parmigiano
Mozzarella

[Anonymous No.19987637]

don't judge because it's packaged cheese

this is literally the most flavorful cheddar I've ever had in my life and I consider myself a cheese enthusiast

[Anonymous No.19987640]

>>19987637
I won't hold that against you
Cougar Gold is considered one of the best in the world and it's aged in cans

[Anonymous No.19987787]

Remember to eat your daily cheese

[Anonymous No.19987823]

>>19987787
I miss this nigger like you wouldn't believe

[Anonymous No.19988109]

>>19938944
1. Edam
2. Taleggio
3. Peccorino Romano
4. Goat cheese
5. Stilton

Honorable mentions:
auricchio
extra sharp cheddar
asiago
fresh mozzarella

Anything made with sheep's milk is instantly at least A tier.

[Anonymous No.19988114]

wisgonsin brick cheese :DDD

[Anonymous No.19988116]

>>19988109
And port wine cheddar. Fuck i love that stuff.

[Anonymous No.19988119]

>>19987637
>don't judge because it's packaged cheese
Only faggots judge by packaging.
Luv me some old croc.

[Anonymous No.19988907]

>>19938880
Got a wedge of it few days ago
it's okay, it's hard to spread and almost has the consistency of chewed gum. But definitely creamy and i might try it on a sandwich

[Anonymous No.19989540]

>>19987823
bleu de Gex or tête de moine

[Anonymous No.19990083]

>>19969815
We will kill you

[Anonymous No.19991039]

Your mum told me you have been skipping your daily cheese.
A reminder to eat your cheese anon.

[Anonymous No.19991314]

>>19938944
1. Cantal
2. Roquefort
3. The unnamed cheese with cheese mites my granpa makes in his cellar
4. Mozzarella
5. Maroilles

[Anonymous No.19992278]

my camembert started to go fuzzy on it's sides. Is it still edible?

[Anonymous No.19992286]

hmm...

[Anonymous No.19993607]

>>19992278
If you eat your cheese daily this is not a problem.

[Anonymous No.19994430]

Daily reminder to eat your cheese anon.

[Anonymous No.19995109]

>>19930838
France France France France France France hide your wives

[Anonymous No.19996633]

Remember to eat your cheese and meat anon

[Anonymous No.19997072]

>>19996633
>Eat this with a glass of red wine everyday
>Live to be 100
What did Mediterraneans mean by this?

[Anonymous No.19997257]

>>19962060
Why don't they simply turn milk into cheese and store the cheese until the market is more favorable to sell? Isn't that the point?

[Anonymous No.19998429]

>>19997257
Do not give away the secret

[Anonymous No.19998743]

[Anonymous No.19999021]

>>19998743
real nigga cheese

[Anonymous No.20000749]

Cheese. Daily. Remember.

[Anonymous No.20002414]

Remembah to pato the orait orait

[Anonymous No.20002753]

>>19938444
Here I thought a cheese thread would be comfy to look at while making dinner.

[Anonymous No.20002782]

>>19930838
>Shropshire mogs blue cheese
>bree tastes like cardboard
>Red Leicester is the best orange cheese that exists
>snowdonia's smoked chedder is the only good smoked cheese
>gouda is wildly overrated and bland
>all fresh mozzarella tastes basically the same
>cotswold is underappreciated
>anyone who says craft singles are ideal for burgers pings as retarded for me
That's all the opinions I will post for now. Have some Mimolet stored away for now, probably cut into it at christmas

[Anonymous No.20002880]

>>19980899
Cheshire is like you fed a computer sliced packaged cheese and told it to make if better and not shit.
Wenslydale is good, gotta use it fast
Leicester is god tier
Cheddar always good
Caerphilly is kind of in the same realm as wensly and lancashire. You could miss the others.

[Anonymous No.20002909]

I love clemont rouge

[Anonymous No.20003394]

>>20002782
dunno about the rest but
>>bree tastes like cardboard
I can see it, but that's not the predominant flavor
>>gouda is wildly overrated and bland
yes
>>all fresh mozzarella tastes basically the same
yes
>>anyone who says craft singles are ideal for burgers pings as retarded for me
yes but they are tasty on burgers

[Anonymous No.20003421]

>>19969088
>I have 4 kids
>I'm too stupid to figure out cheese
Anon, I hope your retardation skips a generation

[Anonymous No.20004144]

British cheese is my favorite. I'm only a mild cheese enjoyer though unfortunately.

[Anonymous No.20004464]

>>20003421
Does it ever work like that?

[Anonymous No.20004484]

>>20002909
You fucking based asshole

[Anonymous No.20004802]

>>20002782
>Red Leicester is the best orange cheese that exists
Finally tried a proper red Leicester recently, it's fucking good

[Anonymous No.20005734]

Putting the fun in queso fundido.

[Anonymous No.20005736]

>>20005734
And its more sophisticated cousin, provoleta.

[Anonymous No.20005740]

>>20002782
britanistani opinion detected

[Anonymous No.20006372]

Daily reminder to eat your cheese and meat anon.

[Anonymous No.20006969]

>>19968505
looks like an apricot

[Anonymous No.20007454]

A reminder to eat your cheese anon.

[Anonymous No.20008220]

>>19969365
>Crafted from cultured cashew...
Hang on. They press the liquid out of cashews and then add microorganisms to process it similarly to how milk gets turned into actual cheese?
If so, that's probably the least bad vegan alternative to cheese I've ever seen.

[Anonymous No.20009716]

>>20008220
from my understanding, if you try to curdle plant milk you get some tofu-like product that doesn't melt, tofu itself being curdled soy milk, and mozzarella shouldn't have any aged cheese flavors, so i honestly have no idea what they're doing with it
it is the least bad vegan cheese i've had, in that it isn't as much of a weird starchy paste as others and the texture can be overlooked on a pizza provided the sauce and crust are good, but cheese it is still not

[Anonymous No.20009749]

>>20009716
>cheese it is still not
never it will be

[Anonymous No.20010613]

Remember to eat your real cheese daily anon

[Anonymous No.20011865]

Can you make cheese from human milk?

[Anonymous No.20012311]

>>20011865
yes you freak

[Anonymous No.20012489]

>>19981989
>Fourme d'Ambert
Based

[Anonymous No.20012496]

>>19982522
3-4x markup compared to western Europe lmao. You're getting your shit pushed in with those prices

[Anonymous No.20012507]

Serious question: Which cheese produces the gnarliest farts?

[Anonymous No.20013095]

>>20012507
There is no one size fits all with this kind of questions anon.

[Anonymous No.20013140]

>>20012507
Epoisses

[Anonymous No.20013301]

>>20012507
Its a combined effort. Best results come after eating at least 7 mandarin oranges and two hard boiled eggs.

[Anonymous No.20013304]

>>20012507
>>20013140
Cancoyotte

[Anonymous No.20014053]

Daily reminder to eat your cheese anon

[Anonymous No.20014211]

>>19931146
>file name
That’s fucking Brie, not mozzarella you retard

[Anonymous No.20014324]

Personally I am privy to white chedder
Especially wexford irish chedder, but I haven't found it in awile

[Anonymous No.20015386]

>>19930838
Eat Stilton blue before bed and fight the astral dreamscape hebrews

[Sagz No.20016205]

>>19930838
Based OP

[Anonymous No.20016616]

>>20015386
based schizoposter

[Anonymous No.20017258]

Remember to snack your daily cheese lads.

[Anonymous No.20017523]

[Anonymous No.20017530]

[Anonymous No.20018823]

>>20017523
>>20017530
Is this normal behaviour over there?

[Anonymous No.20019125]

>>20017523
Can someone fucking explain the cheese knife to me?
>wacky holes in the middle gather more cheese
>doesn't actually stop the cut from sticking to it
I feel like it is an example of "just cuz". If anything one should use a smoother grade of steel like 35vn.

[Anonymous No.20019206]

>>20019125
It's supposed to be used for soft cheeses

[Anonymous No.20019577]

>>20019125
>Can someone fucking explain the cheese knife
which one?

[Anonymous No.20019753]

>>19987295
Silence swarthoid frognigger.

[Anonymous No.20020720]

Remember to munch your daily cheese fellas.

[Anonymous No.20021089]

>>19930838
Sage

[Anonymous No.20021522]

>>19982522
The only premo mozzarella worth buying is the cream filled kind that makes a wicked toasted cheese sandwich

[Anonymous No.20022066]

>>19981469
American Cheese is Colby Jack, you're thinking of "American Slices" which is just whey and oil - not even labeled as cheese.

[Anonymous No.20022733]

>>20022066
>American Cheese is Colby Jack
This is not true. Why do you insist upon spreading lies on the internet?

[Anonymous No.20022821]

>>20021522
you're missing out

[Anonymous No.20022828]

weird cunts eating rotting cow piss

[Anonymous No.20022972]

Am I wrong for thinking that adding pepper and other things to cheese makes it impure and shitty?

[Anonymous No.20022975]

>>20021522
Are you talking about Burrata?

[Anonymous No.20023078]

>>20022972
So long as you don't try to cover the cheese's taste, and try to keep a balance i'd say it's ok. Morbier with the ash is an example with proper balance inside the cheese. Herbs and flowers on the rind those you can scrape but it should not overpoer the cheese's taste.

[Anonymous No.20023833]

>>20022975
Burrata is so good how it melts in your mouth.

[Anonymous No.20023857]

>>19937169
it literally is cheese but with added milk, buddy

[Anonymous No.20023951]

>>20023857
retard

[Anonymous No.20023959]

>>20022821
you haven't lived without trying them.

[Anonymous No.20024042]

>>19938944
1) Wensleydale
2) Camembert
3) Brie
4) Red Leicester
5) Mature Cheddar

[Anonymous No.20024699]

>>19930838
Cheesu!

[Anonymous No.20025708]

>>20022972
Yes. Stop being a cheese snob. Cooking is all about combining and altering ingredients. Stop being against combining and altering ingredients.

[Anonymous No.20026029]

Remember to eat your cheese and meat anon

[Anonymous No.20026514]

>>20024699
Chee-Su!

[Anonymous No.20027718]

>>19982522
>A handful of mozzarella was maybe $9, and the small wedge of parmesan no bigger than my hand was $18.
I'd be pretty cheesed at these prices.

[Anonymous No.20028961]

Daily reminder to eat your cheese anon

[Anonymous No.20029019]

>>19987295
Brown

[Anonymous No.20030059]

Chee Su

[Anonymous No.20030571]

for me, it's queso fresco

[Anonymous No.20030713]

i accidentally left a full pack of unopened mozzarella string cheese out of the fridge. is it safe to refridge and eat later or should I just throw it out?
pic related is the brand. nothing fancy, but costs more than i like to pay so i don't get it often.

[Anonymous No.20031038]

>>20030713
Does it pass the smell test? How long were they out the fridge?

[Anonymous No.20031041]

>>20031038
Smells and tastes good actually, but it feels slimy/watery. About 16 hours or so.

[Anonymous No.20031043]

>>20031041
I'd eat it desu

[Anonymous No.20031708]

[Anonymous No.20032037]

>>20031708
the mr sausage in the back of my head wants to fill it with scrambled eggs

[Anonymous No.20032039]

>>19931169
Fuck off Jean, go to Paris and get stabbed

[Anonymous No.20032460]

>>20031708
he got the right reflex this time

[Anonymous No.20032472]

im gonna be making a cheese sauce in a minute wish me luck
gonna use all sorts of cheese and making mac and cheese with it

[Anonymous No.20032506]

>>19930838
I put cheese into a bowl. Then pour boiling water over it. Enjoy your melty treat!

[Anonymous No.20032515]

>>19931169
It's properly aged, it's just cold

[Anonymous No.20032519]

>>19938944
Goat Brie
Buffalo mozzarella
Goat Parma
Goat Blue
Cheddar

All doused in boiling water.

[Anonymous No.20032614]

Mac and cheese came out pretty good

[Anonymous No.20032618]

having the mac n cheese with glazed ham and pineapple
not bad for like 10 minutes

[Anonymous No.20032641]

>>20032618
comfy

[Anonymous No.20032643]

>>20032614
Damn, props to soupy box mac Anon

[Anonymous No.20032656]

>>20032641
definitely going for comfy !
>>20032643
its actually not soupy its a bit too thick and maybe too much cheese?
also its from scratch ,

[Anonymous No.20032683]

>>20032656
If you're making it from scratch just use the ATK recipe, it's the best
Look, I've tried for years to make a from-scratch mac and cheese that has the same appeal as a box of Velveeta Deluxe Shells and Cheese, it can be done, but you need all kinds of shit like sodium citrate and fresh whey, just do the ATK thing

[Anonymous No.20032705]

>>20032683
Velveeta is expensive
i'm good, the meal was really filling and hit the spot.

[Anonymous No.20032750]

>>20032683
Just use the 'veeta my guy. My mac & cheese is always like 15% velveeta and it has the perfect taste and consistency everytime.

[Anonymous No.20032761]

>>20032750
That's the ATK recipe, Velveeta, half-and-half with real cheese, plus some planed hard cheese like asiago

[Anonymous No.20032787]

>>20032761
sounds good, but expensive

[Anonymous No.20032829]

>>20032787
Velveeta is spendy right now but it works just as well with the generic stuff, what makes it work is the whey and emulsifiers

[Anonymous No.20032918]

>>20032683
>>20032705
>>20032750
>>20032761
>>20032829
Velveeta will never be real cheese. Picrel is a proper mac n real cheese recipe.

[Anonymous No.20033402]

>>20032761
ATK is the only legit cooking show left these days and I'm thankful for it.
>>20032918
lmao you think a 1 cheese mac & cheese is worth a damn? AND you shit on velveeta as an emulsifier? Go back to your fast food containment board then become an hero cooklet.

[Anonymous No.20033420]

>>20032918
Even with sodium citrate you can't use one cheese, and the cheese can't just be real
They put other things in the mix including whey which I mentioned which makes the cheese sauce emulsify much better

[Anonymous No.20034394]

>>20032918
'veeta is the tranny of cheeses of course americans will defend it

[Anonymous No.20035822]

>>20034394
>brings up trannies in a discussion about cheese
You need an internet vacation my guy.