CHEESE GENERAL

[Anonymous No.4477502]

Howdy /ck/, it's about time for some CHEESE GENERAL NIGGAS!

What is your favorite? What have you tried recently? What do you want to try? Cheesy recipes?

[Anonymous No.4477508]

OP here, going to leave some Cheese experiments I've done lately.

Extra sharp cheddar + cream-cheese frosting creates a really sweet and pungent spread

Smoked gouda + chocolate cream cheese frosting also works

Try shredding your favorite cheese over some fried okra, which is also boss and should be talked about more on /ck/

[Anonymous No.4477548]

tried brie and it fucking sucked why do people eat it

[Anonymous No.4477566]

Here's an amazing recipe for greek cheese pie
http://greek.food.com/recipe/tiropita-greek-savoury-cheese-pie-59884

You'll need Feta cheese

[Anonymous No.4477588]

>>4477548
I didn't care for the texture either but that texture was so interesting. I guess it's an acquired taste.

[Anonymous No.4477621]

>>4477588
it tasted like plastic shit

[Anonymous No.4477624]

>>4477621
Yeah but it's so creamy and yet hard at the same time. There's nothing quite like it.

[Anonymous No.4477631]

Jarlsberg, Gouda, Swiss - anything smooth and creamy. With salami and crackers. Snack to end all snacks.

[Anonymous No.4477633]

>>4477624
I immediately threw it away. So disappointing man :(

[Anonymous No.4478014]

>>4477502
i like american cheese on burgers and cheddar cheese on toast.

[Anonymous No.4478474]

Blue cheese, all day, 'err day.

[Anonymous No.4478588]

I've no favourite. Different cheeses for different things, yeah? Much like >>4478014 I do enjoy American cheese on a burger. Not pasteurised processed singles, but actual American cheese which is becoming something of a rarity in the US nowadays.
As far as table cheese is concerned, I have a tendency to lean towards brine cheeses such as akkawi or young cheeses such as salty ricotta. I am also quite a fan of Gouda and giggle whenever Americans say it. "Goo-duh." Lulz. It's more like "How-duh," though that's not quite right, either. G, as pronounced in Dutch, is more akin to English H.

[Anonymous No.4478599]

Reblochon is your God.

[Anonymous No.4478646]

[Anonymous No.4478674]

Mmmm... This cheese, some crackers, and some grapes.

[Anonymous No.4478692]

>>4477633

If you buy brie in America from a grocery store it's pretty much all plastic shit. If you can find a place that sells legit gourmet cheeses it's worth a try.

That being said, it's still not a taste everyone will like. I prefer camembert myself.

[Anonymous No.4478694]

>>4477633
Brie comes in many forms, you sure you weren't eating some tinned crap?

[Anonymous No.4478766]

>Buy brie from Wal-mart
>Tries
>"Wow guys, oh my God, Brie sucks anus."
Kill yourself

[Anonymous No.4478775]

asiago or brie all day err day

[Anonymous No.4478784]

>>4478599
Yesss

[Anonymous No.4478806]

Gorgonzola, motherfuckers.

[Anonymous No.4478825]

>>4478806

Dolce if possible. So good.

[Anonymous No.4478907]

I'll just leave this here...
http://www.murrayscheese.com/virtual-cheese-counter/

[Anonymous No.4481597]

>>4478825

[Anonymous No.4481601]

I love me some cranberry cheddar, and also stilton.

Is it visitors to /ck/ that start these threads or something? Seems that we have a "What's your favourite cheese thread" almost every day.

[teal No.4481615]

>>4477502
Just made sour cream today, if that counts. So as of this moment, that's my favorite.

I guess normally Camembert is my favorite.

But really the quality of nearly any cheese can make such a huge difference that the usual ranking is moot. A really good mozz blows away a shitty Camembert.

[Anonymous No.4481625]

>>4481601
Pretty much, but at least cheese is more interesting to talk about with random faggots on the internet as opposed to fucking fast food or ramen noodles.

[Anonymous No.4481630]

>>4478599
Oh fuck yes. I had that one time on a trip to France and almost came my fucking pants. I'm so disappointed you can't get it in the US. I suppose I'll have to lick my wounds with a good Camembert, but there's little that compares to Reblochon. 10/10
Though I have a very soft spot for blue cheeses. Valdéon is like a religious experience.

[Anonymous No.4481676]

>>4481630
Which is better, Valdéon or Cabrales?

[Anonymous No.4481715]

>>4477633

>baww I bought shitty cheese must be that brie is awful

idiot, go buy some fucking baby brie from costco, it's accessible and creamy as shit and not too expensive. Don't have a costco? Fuck yourself!

[Anonymous No.4482447]

Call me a pleb if you want, but I absolutely love white cheddar.

The simple, smoky flavor is just mouth-watering.

[Anonymous No.4482477]

bought smoked gouda from trader joes which i liked but can only eat small portions of it before i get sick of it

i also live by myself and everyone else i know isn't a fan so it went bad before i could finish it

is there something milder that has a similar taste?

buying smaller portions is not an option because traders is the only place around with specialty cheeses

[Anonymous No.4483206]

I got some Westminster vintage and sharp cheddar. Very tasty by itself or on a burger.

[Anonymous No.4483267]

Anyone else like the 1000 day gouda from Trader Joes? That shit is awesome.

[Anonymous No.4483290]

Had a delicious kerrygold aged whiskey cheddar this winter. Based Aldi's.

[Anonymous No.4483297]

>>4477548
I love brie

i cannot stop myself when i crack open a wheel

[Anonymous No.4483414]

>>4477566
Speaking of Feta cheese, it's a godly combination with fresh tomatoes and rye bread. Godly.

[Anonymous No.4483433]

>>4483267
Aged gouda is literally my favorite cheese

[Anonymous No.4483442]

>>4483433
mine too.

[Anonymous No.4483476]

>>4477548
Brie's hit and miss. The people who like it tend to really like it, so you get hype surrounding it.

[Anonymous No.4483486]

>>4483476
I just bought some Saint Andre brie the other day, I thought it was middle tier. I definitely enjoyed the cheese but it isn't among my favorite. I'll be looking to try other types of brie, that was my first one.

[Anonymous No.4483518]

Pic related. Other favorites include Ridder (Norwegian), Stilton, and Roquefort.

I'm lactose intolerant, so cheese tends to make me sick, unfortunately. Otherwise, I would really like to try Pouligny-Saint-Pierre, Humboldt Fog, Selles-sur-Cher, Rocamadour, and others.

[Anonymous No.4484626]

>>4483486
>St. Andre
>Brie
I hope you're not serious, it's a triple-creme nigga. That's kind of like saying you've bought some "blue cheese" when it's really God-tier Roquefort.

[Anonymous No.4484655]

Is brie an acquired taste? I can eat godawful food but I can't eat brie at all. especially the rind

[Anonymous No.4484794]

>>4477631
MY MAN!

[Anonymous No.4486661]

Does any anon know a recipe for making a stringing cheese sauce like you see on movies in nachos that doesn't turn hard?

[Anonymous No.4487877]

I think the last cheese I ate was Uniekaas Reserve Gouda. Delicious, salty Umami-crystals scattered throughout. Most excellent.

[Anonymous No.4490206]

Too many cheeses...

But If I could choose only one to eat again, either an aged Red Leicester at room temp, or a ripe Stilton butter or dressing on a burger or steak.

[Anonymous No.4490215]

i like soft cheese in general like brie or muenster.

i do not care for strong tasting cheeses, especially sharp cheddar.

honestly as for cheesy dishes i mostly just put cheese in tuna helper and the like. i'm a little boring.

[Anonymous No.4490217]

Port wine cheese is my favorite, now and forever. Had some smoked port wine cheese once, it was some of the best shit I've tasted in my life.
I've been fond of goat cheese lately, though.

[Anonymous No.4490237]

>go to a wine and tapas place
>those appear to be the newest hipster trend since they are popping up everywhere
>sit down with my friends and order a cheese plate
>my friend wants to order some of the bleu cheese
>this is high quality imported stuff and he is used to the chunky bleu cheese dressing you put on a hamburger variety
>watch him excitedly take a bite and lol at the face he makes just before spitting it out
>the cheese was very dry and pungent, the smell which was reminiscent of the inside of an unwashed gym bag full of sweaty clothes when you bite it hits you in the back of the throat and wafts up into your nose
>the flavor of wet dog and feet take over the palate
>I like it and have a bit with some of the olives and currant jam
>he says it sucks
>I try to explain that cheese isn't always supposed to be enjoyed so much as it is to be appreciated
>he insists its just a bad bleu cheese and doesn't eat anymore

niggas went full pleb

[Anonymous No.4490242]

>>4490217
>um good
Marketing at its finest

[Anonymous No.4490337]

had a decent under-the-table raw milk havarti recently that was pretty boss. ate a whole mess of white chili with some shredded on each bowl.
That and i miss crazy Stilton-dreams. but much like cigars, i can't afford luxury items so often.

[Anonymous No.4490342]

I wish I could enjoy cheese like everyone else does but for some reason it tastes disgusting to me. However, I do love to snack on some freshly opened sharp cheddar every once and a while. But that's it

[Anonymous No.4490358]

I have a wheel of goat cheese I bought on a trip to Amsterdam lying around in the fridge. It'll be nice and ripe when i open it in maybe half a year.

In the meantime i'll munch on:

Blue: Stilton
Washed: Taleggio
White: Brie de Meaux
Hard: Gruyère

[Anonymous No.4492776]

>>4478806
Best after letting it ripen for a few extra weeks or months.

[Anonymous No.4492784]

>>4477566
>not based spanacopita, goodly amounts of cheese within it.

[Anonymous No.4492788]

No sage derby love?
If i made fresh cheese (boiled cream, egg whites, lemon) put some sage in the mix and then just left in in my basement would that create something edible? Should i just leave it in the cheesecloth or take it out and put it in something else?

[Anonymous No.4492790]

The best cheese I've ever had was a Mountain Cheese from the Austrian Alps matured for 16 months, that I bought at a local farmer's market. It was ridiculously intense and delicious.

[Anonymous No.4493041]

Look what I did.

And holy shit this tastes godlike.

[Anonymous No.4493145]

I was making buffalo burgers yesterday and was recommended aged Gruyere. It was pretty good, though I wish I had put it on the burgers a minute of two earlier so it was a bit softer.

I need to find another cheese to try next time I make burgers.

[Anonymous No.4493152]

we have a roquefurt type cheese with nettles in it that's pretty good
also I don't like brie & I don't like kumquats but candied kumquats on a piece of brie is an explosion of flavor in my mouth

[Anonymous No.4493156]

>>4493145
Jarlsberg is great on burgers.
So is Havarti.

[Anonymous No.4493158]

>>4492788
Are you kidding? I fucking love Sage Derby. Haven't had it in awhile, though. I'm not really supposed to eat cheese, because I'm allergic to dairy, but it's my wicked treat. I love cheese so much, I can't completely give it up.

[Anonymous No.4493217]

>>4490237
why do Americans refer to blue cheese as 'bleu'? Isn't that the French spelling?

[Anonymous No.4493225]

>>4493217
Is this seriously the first instance of this you've noticed?

There are hundreds of things we didn't rename or translate.