[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 24 KB, 300x300, Parmesan_Rustic_Onion_Tart.jpg [View same] [iqdb] [saucenao] [google]
3768409 No.3768409[DELETED]  [Reply] [Original]

your favourite cheese

mine is parmesan.

>> No.3768414
File: 40 KB, 400x388, 1342879047900.jpg [View same] [iqdb] [saucenao] [google]
3768414

15 year aged sharp cheddar.

>> No.3768428

My top 3:
-American. There, I said it. I haven't found a cheese that I like as much on a grilled cheese sandwich, a burger, on eggs, etc. as American. It's mild, and just plain good.
-Cheddar - When I'm not cooking with it, this is my favorite. With crackers, with fruit, on its own, tacos, whatever.
- (tie) Feta/Bleu. When I need that tartness/sharpness.

There are many other cheeses I like, but these are the ones I keep returning to.

>> No.3768431

Gruyere.

>> No.3768435
File: 47 KB, 340x290, pecorino-romano.jpg [View same] [iqdb] [saucenao] [google]
3768435

delicious sheep cheese

fresh ricotta off the farmer (add sugar, instant dessert)

gouda

>> No.3768450

Hum,,, it think it's a tie between
- Grey Owl (goat cheese)
and
-Triple Creme Brie

>> No.3768458

Undoubtedly emmental, crunchy aged cheddar and parmesan.

But really, apart from blue cheeses and head cheese I don't think there are any I don't like. I could probably happily ever after live on cheese.

>> No.3768494

dick cheese

>> No.3768505

Feta or parmesan probably.

>> No.3768596

mozzarella, cheddar, and monterey jack.

>> No.3768598

Probably just the standard ones... any good quality Parmesan, cheddar, goat, feta, buffalo mozza., etc.

Buffalo mozzarella is currently my favorite. I someone just tried it for the first time this year, and it makes my pizza 100000x better.

>> No.3768612

Provel

>> No.3768623

Feta, it lifts a meal so easily.

>> No.3768698
File: 8 KB, 364x278, spanishpiconcheese.jpg [View same] [iqdb] [saucenao] [google]
3768698

Cabrales

>> No.3768744
File: 26 KB, 300x300, rygeost.jpg [View same] [iqdb] [saucenao] [google]
3768744

>> No.3768804

parmesan nom nom nom nom

>> No.3768809
File: 102 KB, 640x487, fourme%20dambert2[1].jpg [View same] [iqdb] [saucenao] [google]
3768809

Fourme d'Ambert

Love that shit.

>> No.3768811

>>3768431
nice choice.

I like gorgonzola too. And what is that rubbery one with the bumpy yellow/orange rind? Port Salut? That stuff is awwwight.

>> No.3768874
File: 10 KB, 230x334, penis.jpg [View same] [iqdb] [saucenao] [google]
3768874

>> No.3768893
File: 81 KB, 432x308, American Slices.jpg [View same] [iqdb] [saucenao] [google]
3768893

>> No.3768896
File: 39 KB, 350x250, pepper-jack-cheese.jpg [View same] [iqdb] [saucenao] [google]
3768896

Pepperjack.

>> No.3768948

Humboldt Fog is the best that I've had so far, but really any goat cheese is fantastic. Aged (at least 5 years) cheddar is pretty good too.

>> No.3769766

havarti

>> No.3769778

Paneer in a curry, my god I love that shit so fucking much only good thing about being a vegetarian

>> No.3769792

I like a good tangy goat cheese

>> No.3769804

balderson's old cheddar

>> No.3769806

Mozzarella is always great, parmesan is pretty fucking tasty as well.

>> No.3769808

Cabot's habanero cheddar. It's made for the gods.

>> No.3769813

goat cheese please

>> No.3769823

At risk of sounding like a pretentious hipster, Brie.

>> No.3769834
File: 267 KB, 878x722, 03052012 036.jpg [View same] [iqdb] [saucenao] [google]
3769834

swiss (any I am not picky) or capricho de cabra

>> No.3769835

Parmesan on everything.

Runner ups: Pepperjack and cheddar.

>> No.3769837

Cheddar.

Fucking. Cheddar.

Dat bite. Also dat lactose intolerance.

>> No.3769843

>>3769823
>Brie
>Hipster

please stop

also, i like smoked gouda

>> No.3769907

gruyere or even a nice sharp cheddar

>> No.3769929

There's no reason to settle for Parmigiano-Reggiano when Pecorino Romano is so widely availible.

>> No.3769930

Camembert
Why has no one said this?

>> No.3769942

>>3769930
Because Cambozola is better.

>> No.3769946

>>3769929
maybe where you live. where I live the grocery store only sells" Parmesan" in a green shelf stable shaker tube..

>> No.3769950

>>3769778
Seconded, because eating right now

>> No.3769952

Sharp as fuck cheddar.

>> No.3769991

>>3769946
Oh god you poor soul
Parma Reg, and Peco Romano. Shave whole blocks on a plate and NOM! I also like gruyere.

>> No.3769998

Brie, it's so nice and soft~

>> No.3770052

feta -- because when you combine it with good peppers it's so fucking great

>> No.3770058

pepperjack

>> No.3770096

gouda thats old as fuck. so old that it tastes like butterscotch and mushrooms. so old that its the color of a used cigarette but. so old that it has the texture of a chunk of antbed.

>> No.3770116

Garrotxa, a Basque-made goat cheese. Fucking brill.

>> No.3770127

Havarti or gouda is god for sandwiches. Everything else is good with crackers. Kraft singles for grilled cheese or burgers.

>> No.3771709

Haloumi cheese. Grilled. Grglrglg it makes my mouth water just thinking about it.

>> No.3771743

Swiss or gouda. I'm surprised I'm the only one to say those yet...

(I only scanned the thread though.)

>> No.3771825

Tough call.
I'm a big fan of smoked gouda, but then theres the locally produced garlic farmers cheese.
I also really like the buffalo cheese and the goat milk feta available at my local market.
So many choices.

>> No.3771857

Smoked gouda if on something cold or by itself

Cheddar in something hot

>> No.3772061

american cheese and cheese wiz

>> No.3772816

Pepperjack, sharp cheddar, provolone. Primarily for sandwiches and the like.

>> No.3772854

Brie
Provolone
Colby-jack
Goat Cheese
Sharp cheddar
American Muenster

In that order. I do like a good wedge of blue cheese now and then when I cook, though.

>> No.3772888
File: 50 KB, 640x384, IMAG0967.jpg [View same] [iqdb] [saucenao] [google]
3772888

HOLY SHITSOCKS, /CK/.
HAVE YOU SEEN THIS SHIT?
Seriously though, I've found my "GOAT" cheese for burgers and sandwiches. It's called "Diplomat Jack" and it's a funky hybrid of blue cheese and pepper jack. My two favorite cheeses in one???? YES PLEASE.
(Yeah, I know, my pic sucks, but what can you expect this late at night.)

>> No.3772931

Pepper Jack & Swiss

>> No.3772959

Brie.

I could probably eat a 45º slice of brie.