cheese thread

[Anonymous No.6117059]

post cheese / things that go with cheese

[Anonymous No.6117063]

[Anonymous No.6117071]

[Anonymous No.6117096]

[Anonymous No.6117117]

[Anonymous No.6117118]

[Anonymous No.6117130]

anybody tried this one? how does it compare to roquefort or blue castello?

[Anonymous No.6117153]

>>6117130
Id say its closer to a fromunda or aged shmegma

[Anonymous No.6117217]

[Anonymous No.6117227]

>>6117217

goddamm I love that stuff

weekly reminder that good cheese in the US is a coastal thing. the heartland is for processed garbage that goes on McDonalds burgers

bumping with more awesome coastal cheese (this time from the other side of the continent)

[Anonymous No.6117233]

[Anonymous No.6117240]

[Anonymous No.6117241]

>>6117227

Vermont isn't on the coast

also Pleasant Ridge Reserve is a top tier cheese, better than any Beaufort I've had

[Anonymous No.6117256]

[Anonymous No.6117270]

>>6117241

It's culturally contiguous with the east coast, and it has more in common with neighborhing regions of NY and NH than it does with north dakota.

never even heard of pleasant ridge reserve. they must not sell it outside of wisconsin.

[Anonymous No.6117276]

>>6117270

>never even heard of pleasant ridge reserve

ask for it at your local fromagerie

[Anonymous No.6117286]

>>6117276

I'll just ask if they have anything from wisconsin and wait for the laughter to subside

[Anonymous No.6117301]

>Derived from Pecorino, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from Sardinian language for "tear") seeping out. The larvae themselves appear as translucent white worms, about 8 mm (0.3 in) long.

>When disturbed, the larvae can launch themselves for distances up to 15 cm (6 in). Some people clear the larvae from the cheese before consuming while others do not.

>The cheese is known to leave an aftertaste for a duration of up to several hours.

[Anonymous No.6117311]

[Anonymous No.6117312]

[Anonymous No.6117315]

>>6117301

fucking Sardinians

[Anonymous No.6117321]

[Anonymous No.6117333]

I have yet to try any ash-coated cheeses, but damn do they look good

[Anonymous No.6117338]

[Anonymous No.6117339]

[Anonymous No.6117344]

>>6117338

I bought a cube of that and it tasted like caramelly plastic. 3/10, will not purchase again

[Anonymous No.6117345]

>>6117227
Christ, that looks like somebody ripping off a scab with all that pussy shit under it.

[Anonymous No.6117346]

[Anonymous No.6117353]

[Anonymous No.6117359]

[Anonymous No.6117369]

>>6117359

banned in the US

http://en.wikipedia.org/wiki/Mimolette

"In April 2013, the Food and Drug Administration blocked imports of mimolette to the United States. Cheese was deemed "unfit for consumption" by the United States Customs and 3,800 pounds of cheese was ordered to be destroyed.[2] The FDA refusal report stated that "The article appears to consist in whole or in part of a filthy, putrid, or decomposed substance or be otherwise unfit for food""

[Anonymous No.6117373]

>>6117369
I think they lifted the ban because I was able to buy it.

[Anonymous No.6117376]

>>6117369
>banned in the US

Incorrect.

It's not "banned" specifically. But it has, on occasion, been blocked.

I bought some last week:

http://www.murrayscheese.com/mimolette.html

[Anonymous No.6117382]

Any good recipes that focus on bleu cheese?

[Anonymous No.6117401]

[Anonymous No.6117404]

>>6117369
man why do people wanna eat shit like tihs anyway

[Anonymous No.6117410]

>>6117404

cus it tastes good, duh

[Anonymous No.6117413]

>>6117404
It's actually very good. There aren't bugs actually IN it like casu marzu. Cheese mites eat at the rind of it and they are removed before it's sold.

[Anonymous No.6117414]

>>6117410
antifreeze is supposed to taste good too

[Anonymous No.6117426]

>>6117359

god damn cheese is awsome, this one looks like a fucking canteloupe

on >>6117311

is the 'crust' edible?

[Anonymous No.6117436]

[Anonymous No.6117437]

baked Camembert is nice

[Anonymous No.6117438]

[Anonymous No.6117441]

>>6117059
>raclette

smells like pussy

[Anonymous No.6117446]

>>6117441
raclit

[Anonymous No.6117464]

>>6117446
Reminds me of this.

[Anonymous No.6117469]

>>6117059
>shackling a wheel of cheese on a rack so you can torture it with hot irons
you carnists are evil

[Anonymous No.6117481]

>>6117446

what the fuck is that abomination

[Anonymous No.6117490]

>>6117481
Huntsman cheese. It's from England.

[Anonymous No.6117494]

>>6117446
my grandfather's favorite cheese.

this is mine though: humboldt fog. >>6117217

[Anonymous No.6117498]

>>6117353
mmmmmm, bread cheese....

[Anonymous No.6117711]

don't ask me the proper name for this because I don't know it

[Anonymous No.6117730]

[Anonymous No.6117738]

Half of the shit in this thread looks dangerous.

[Anonymous No.6117747]

>>6117276
fucking yuropoors.

[Anonymous No.6117774]

>>6117730
This one looks really good...are those caraway seeds?

[Anonymous No.6117776]

>>6117738
You must not like good cheese.. Everything in this thread looks amazing except for the maggot cheese and the kraft cheese like substance.

[Anonymous No.6117779]

[Anonymous No.6117790]

>>6117774

They might be, the stuff I had didn't have any seeds in it though. It actually tasted a bit like roquefort (minus the blue bits)

[Anonymous No.6117865]

[Anonymous No.6117869]

>>6117865

made from the milk of cows coming down from the alps in the winter, eaten like a room temperature fondue

[Anonymous No.6117880]

>>6117118
Whatever happened to this stuff?

[Anonymous No.6118020]

[Anonymous No.6118051]

>>6117117
Is that a cheese that's murdering another cheese?

[Anonymous No.6118052]

[Anonymous No.6118059]

>>6118051

yes

[Anonymous No.6118072]

Cheese is pretty gross.
I'm okay with milder cheeses when they're not the main ingredient, but god damn, some of the more pronounced varieties, when not used in very small amounts just ruin food for me.

[Anonymous No.6118087]

>>6118051

I believe they're engaged in heavy petting

[Anonymous No.6118090]

>>6118072

subhuman detected

[Anonymous No.6118097]

I'm new to cheese. So far I don't like American or cheddar, but do like these blue cheese crumbles I found in the fridge and something called pecorino romano which really stinks and reminds me of the smell behind my ears.

[Anonymous No.6118098]

>>6118072
The only thing that bothers me about cheese is that when melted, it takes on a texture that reminds me of snot, and has sort of a sweaty taste. Hard cheese is fine.

[Anonymous No.6118103]

There was an entire wedge of Jarlsberg here this morning. What happened to it?!

[Anonymous No.6118118]

It's pretty telling that the only cheese America makes is taking other cheeses, melting them down together and making them into square slices.

[Anonymous No.6118129]

>>6118118

all of these

>>6117117
>>6117217
>>6117227
>>6117241
>>6117256
>>6117270
>>6117286
>>6117779

are American cheeses. Nice try though, dumbass.

[Anonymous No.6118130]

>>6118118
french make cheese by letting them rot in a damp cave.

[Anonymous No.6118131]

>>6118129
Actually, not one of those is American in origin.

[Anonymous No.6118162]

>>6118131

Humboldt Fog, Grayson, Tarentaise, and Harbison are original American cheeses. If you're going to say they aren't American because thy were made with European techniques then you're just being a pedantic fag.

[Anonymous No.6118167]

I like salt and cheese. Suggest to me a salty cheese or a cheese I should put salt on.

[Anonymous No.6118169]

>>6118167

Feta

[Anonymous No.6118215]

this shit right here from Trader Joe's is probably the best cheese you can get at a grocery store.

[Anonymous No.6118244]

>>6117373
That's not mimolette.
That is mother fuckin' feta-cheese.

[Anonymous No.6118281]

[Anonymous No.6118455]

>>6118215

Is that a goat cheese? How much does a pound cost?

[Anonymous No.6118457]

Based västerbottenost coming through.

[Anonymous No.6118562]

>>6117286
Why is that people who are obsessed with cheese happen to also be pretentious faggots? Is it just that their autism prevents them from understanding when they are being rude or making an ass of themselves?

Please respond

[Anonymous No.6118564]

>>6118562
>one day, suddenly...

[Anonymous No.6118567]

>>6118129

https://en.wikipedia.org/wiki/Vermont
https://en.wikipedia.org/wiki/California
https://en.wikipedia.org/wiki/Wisconsin

Euros are now aware that the USA is divided into "states" which have distinct cultures, geographic features, and climates. In some cases many distinct microclimates.

[Anonymous No.6118569]

>>6118118

[Anonymous No.6118738]

>>6118455

it's a cow's milk cheese, forget the price but a decent sized wedge is like $6

[Anonymous No.6118746]

Bulgarian feta master race

[Anonymous No.6118754]

>>6117059
Is getting a cheese like this cost effective?
I.e. would it spoil if I eat this alone, or with one other person?

[Anonymous No.6118755]

>>6118569
>Visibly upset.png

[Anonymous No.6118762]

Need identification, what kind of cheese is this? My Italian friend gave me this.

[Anonymous No.6118772]

>>6118762
Remove from plastic
Bake at 275F until poopy gloopy
Dip vegetables or chocolate in it, or eat with spoon
bone appatee

[Anonymous No.6118876]

>>6118754

Raclette is aged for up to six months, I think you'll be fine.

[Anonymous No.6118969]

>>6118762
It may be Parmigiano Reggiano or Grana padano

[Anonymous No.6118977]

kek

[Anonymous No.6118989]

>make some cheese
>warm it up so the inside is gooey
>make sure the rind looks photogenic or stained in a rustic way despite having no impact on its flavour

seems like 90% of this thread is just that

[Anonymous No.6119016]

>>6118989

a lot of cheeses are semi-liquid at room temperature and their rinds develop mold during aging, but please don't let that stop you from sounding like a jackass.

[Anonymous No.6119042]

[Anonymous No.6119043]

>>6118989
>I don't know anything about cheese or even like it, however, I am poor and ignorant, so I am going to assume these nice things are in fact shit and a part of some scam/conspiracy.
Leave this thread and /ck/ while you are at it.

[Anonymous No.6119097]

>>6118569
But that's not what happened at all. Americans just have the worst cheese culture because it's like themselves. A melting pot.

[Anonymous No.6119104]

>>6118989
>warm it up

You've never seen cheese that isn't Kraft singles or cracker barrel brand colby, have you

[Anonymous No.6119130]

>>6117301
That. Is fucking disgusting.

[Anonymous No.6119492]

>>6118772
I don't want to use it all at once, other ideas?

[Anonymous No.6119500]

>>6119492

Just melt part of it rather than all of it?

[Anonymous No.6119724]

>>6117301
God damn I want to try that so bad. How the hell would I even go about getting it?

[Anonymous No.6119750]

>>6119724
>How the hell would I even go about getting it?

Start at the "international departures" desk of your airport.

[Anonymous No.6119761]

I like broccoli, and I like cheese.

How to combine into tasty

[Anonymous No.6119767]

>>6119761
broccoli [animal proteine source] casserole

[Anonymous No.6119856]

>>6119767
broccoli pigs feet casserole it is

[Anonymous No.6119885]

>>6119016
>>6119043
>>6119104

You know what, you are right I have never eaten a cheese that was as liquid as these at room temperature before, I have had cheeseboards at hotels and restaurants I have been to that are very far from whatever a kraft single is (I'm not an amerifat). But I stand by my opinion that the majority of these pictures are showing off how pretty the rind is more than anything else.

[Anonymous No.6119894]

>>6119885
How could a European possibly be so ignorant about cheese? What country are you from?

[Anonymous No.6119901]

>>6119894

Im not going to say where, but im not european either

[Anonymous No.6119915]

>>6119901
So that makes you South American, African, Middle Eastern, Asian or Australian.

All places, I think we can all agree, who are world renowned for their skill in cheese making and the vast unending variety of top quality cheeses they produce.

[Anonymous No.6119922]

[Anonymous No.6119932]

>>6117071
HHHHHNNNNNNNNNNNNGGGGGGGGHHHHHH

[Anonymous No.6119934]

[Anonymous No.6119941]

What do various cheeses go best with? Since I am allergic to gluten, I typically eat mine plain or with sausage.

What do ya'll niggas eat with your cheeses in lieu of crackers?

[Anonymous No.6119959]

>>6119941

slices of a baguette

[Anonymous No.6119974]

>>6119941
>Since I am allergic to gluten

Have you been diagnosed by a qualified medical professional?

[Anonymous No.6119979]

>>6119941
Good bread, olives if the cheese is strong tasting enough to handle it, maybe crackers, fig spread, honey. Wine and beer is an obvious one, though skillfully pairing cheese and wine is task for somebody who knows more about wine and cheese than I do. One day.

[Anonymous No.6119987]

>ITT: Camembert lovers only
I prefer harder cheeses, Pecorino, Manchego etc (or for amerifats: the cheeses from Bellavitano are also not bad)

[Anonymous No.6120008]

>>6119941
Experiment with a bunch of fruits, I'd say. Tomatoes too.

[Anonymous No.6120014]

>>6119974

not that guy, but why the fuck do you care?

[Anonymous No.6120025]

>>6119959
That's still bread.
>>6119974
Yeah. I have esophageal esophogitis, and am allergic to gluten, corn, soy, and nuts. Shit sucks bro.
>>6119979
Will try olives, sounds good. I've only ever had olives+feta
>>6120008
Good idea, thank you.

[Anonymous No.6120039]

>>6117059
flamengo cheese with honey is pretty fucking good

[Anonymous No.6120046]

>>6119979
>allergic to gluten
>crackers and beer

Fig spread is a good recommendation, but most preserves pair with most cheeses well. Fresh fruit works as well. Raspberry is a common pairing with cheese, as are grapes. If you're really looking for a treat, get some cloudberry preserves. It's... apple pie in berry form.

[Anonymous No.6120047]

>>6117382
pls respond ;_;

[Anonymous No.6120053]

>>6120046
I wasn't giving gluten free recommendations I was just saying what I normally eat it with. I wasn't really paying attention.

[Anonymous No.6120057]

>>6120053
Yeah I got that impression. Still doesn't mean it's not funny.

Also buttery nuts like cashew and pecans. Not really paying attention either. Drunk on rum and sleep deprived.

[Anonymous No.6120107]

[Anonymous No.6120315]

>>6119885
Well, the rind is a nice contrast to the innards, and there's also the excitement when opening up a cheese that I think comes through well in those photos.

[Anonymous No.6120330]

>>6119987

[Anonymous No.6120382]

Hey, anyone know about comte cheese? Is the rind supposed to be edible? It looks disgusting, smells disgusting, and sometimes gets a green mold growing on it. I've been cutting it off. I'll probably still cut it off even if someone tells me it's supposed to be edible, but I figured I'd ask, anyway.

[Anonymous No.6120385]

>>6120382

I cut it off even though it's edible because it smells like poop.

[Anonymous No.6120400]

I really want to get into eating cheese, but they always taste way too strong to me. Do I just need to nut up and shut up? Or will I like it as I get older?

[Anonymous No.6120414]

>>6120400
Try Brie or Port Salut or something. Pretty unoffensive.

[Anonymous No.6120485]

>>6119097
How long have you been living in America for?

[Anonymous No.6120490]

>>6119915
African cheese is just smegma.

[Anonymous No.6120497]

>>6120330
What exactly is that on the right?

[Anonymous No.6120501]

>>6120014
Because gluten allergy is kind of like fibromyalgia. It doesn't exist for the most part except in very rare cases, yet every other person you run into claims they have it.

[Anonymous No.6120615]

[Anonymous No.6120665]

>ITT: Spoiled milk

[Anonymous No.6120679]

>>6120501
The vast majority of the population has never been tested for gluten allergy, so your concept of its frequency is based on uneducated opinion and emotion.

[Anonymous No.6120738]

>>6117153
>Id say its closer to a fromunda or aged shmegma
>closer to a fromunda or aged shmegma
>a fromunda or aged shmegma
>aged shmegma


"- the secretion of a sebaceous gland; specifically : the cheesy sebaceous matter that collects between the glans penis and the foreskin or around the clitoris and labia minora"
>AsianSmegmaBJ.webm

[Jayson No.6120751]

>>6120738
i didn't know that girls got smegma

[Anonymous No.6120768]

>>6118167
Aged gouda. Get the ones that have matured over 18 months. It has a strong, salty taste.

[Anonymous No.6121172]

>>6120385
Glad to know it's not just me, then. Thanks.

[Anonymous No.6121179]

>>6120501
>kind of like fibromyalgia. It doesn't exist for the most part
Actually, just a few years ago, medical researchers found abnormalities in how pain signals are passed on in fibromyalgia patients. In other words, it really is real, they're not just faking it or imagining it. Causes and solutions still aren't known (last I heard), but there is a real, physical problem that most such patients are complaining about.

[Anonymous No.6121183]

>>6119941
>allergic to gluten

Sorry, that doesn't exist. You're either allergic to wheat or gluten intolerant.

[Anonymous No.6121187]

>>6117096
jesus christ, that must be foul

[Anonymous No.6121207]

>>6117359
space cheese

[Anonymous No.6121210]

>>6117437
>baked cheese
o lawd

[Anonymous No.6121222]

>>6119761
>broccoli in dish
>cheese on broccoli
>bake or microwave
the best

[Anonymous No.6121232]

>>6120008
ooh, tomatoes and cheese are great

>halved cherry tomatoes and feta chunks drizzled with balsamic vinegarette

[Anonymous No.6121233]

>>6119922
those pickles look so tasty

[Anonymous No.6121234]

>>6120665

[Anonymous No.6121452]

>>6120497
bread

[Anonymous No.6121457]

>>6120679
>emotion
Yes, talking about gluten is very emotional. But you should actually look it up instead of believing everything you read about on natural news.

[Anonymous No.6121567]

>>6121452
The thing that isn't bread you smart ass.

[Anonymous No.6121702]

>>6120497
Fig preserves, I'm guessing.

[Anonymous No.6121715]

>>6120679
>The vast majority of the population has never been tested for gluten allergy

The symptoms of actual Celiac disease are relatively severe and obvious; you'd certainly go to the doctor if you were experiencing them. The fact that many people are not getting themselves testing for it suggests that there are not many people suffering from the symptoms, therefore few people are suffering from an actual gluten intolerance.

[Anonymous No.6121739]

>tfw lactose-intolerant

[Anonymous No.6122294]

>>6118103
>I PUT PROVOLONE IN MY SOCKS AT NIGHT SO THEY SMELL LIKE YOUR SISTER'S CROTCH IN THE MORNING

[Anonymous No.6122302]

>>6121739
I'm slightly lactose intolerant and I still drink milk and eat a lot of cheese
Dem farts though

[Anonymous No.6122334]

>>6117227
Are you aware of wisconsin buddy?

[Anonymous No.6122392]

>>6117441
...I must try it. For comparison.

[Anonymous No.6122492]

>>6117369
>Stop liking what we don't like!
>t. FDA

[Anonymous No.6122507]

>>6118072
Would you like something off the children's menu?

[Anonymous No.6122573]

>>6118059
That looks so good :F

[Anonymous No.6122629]

>>6120025
>I have esophageal esophogitis
Where else but the esophagus would you have esophogitis?

[Anonymous No.6122666]

>>6120490
Haven't the Maasai mastered cheesemaking yet?

I guess they never had a need to preserve the milk the way Europeans had to, they could just go suck on an udder whenever they felt like it. They do make butter, though.

[Anonymous No.6122678]

>>6122629
his dong

[Anonymous No.6122726]

>>6121187

no it's actually very tasty

here's how it's made: http://www.cheesemaking.com/howtomaketommeaumarccheese.html

[Anonymous No.6122737]

>>6117869
what has a texture like this but with a strong flavor? i've tried a few soft cheeses but they were all too bland.

[Anonymous No.6122743]

>>6122737

Époisses de Bourgogne is very strong tasting and is also semi-liquid at room temperature, and coincidentally was Napoleon's favorite cheese

[Anonymous No.6122748]

>>6122666
african cultures produce cheese, but its more like fromage blanc/fresh cheese type stuff....I feel like its a climate issue, with the sort of heat afric experiences it might be tough to ferment cheese without it spoiling first, think about other places like the middle east,south asia, and you find a similar situation....hard cheeses comprable to ones made in temperate to cold europe are just not the norm....its salted and brined fresh cheeses

[Anonymous No.6122771]

>>6122334
I'm aware of the "cheese" their factory farmers inflict on the rest of the country

[Anonymous No.6122791]

this is worth trying

[Anonymous No.6122830]

Help me /ck/. I love Blue Cheese, LOVE it. But as I've been enjoying it, I've needed stronger and stronger stuff. I'm on roquefort now, and other blue cheeses taste pretty bland now. Hell, even roquefort's starting to loose it's edge.

I haven't been able to find anything stronger than Roquefort, but I would really like to. Anyone know anything?

[Anonymous No.6122841]

>>6122830

good luck finding this

[Anonymous No.6122872]

>>6122841
Nigga you expect me to read all that shag

[Anonymous No.6122876]

>>6117130
It's pretty good, real creamy, not particularly mild but with a good nut flavour

[Anonymous No.6122891]

>>6119724

There has been some kerfuffle about the EU banning it lately. I think the only way is to make it yourself, if you even know how, or go to Sardinia.

>>6122830

see http://en.wikipedia.org/wiki/Casu_marzu

>Zimmern described the taste of the cheese as "so ammoniated" that "...it scorches your tongue a bit." The cheese is known to leave an aftertaste for a duration of up to several hours.

[Anonymous No.6122897]

>>6122841

even whole foods has that stuff

[Anonymous No.6122901]

>>6122897
calm down with that level of shittalking, this is a worksafe board

[Anonymous No.6122906]

>>6122897
>>6122901

ohhhhhh shit son it's on like donkey kong now

[Anonymous No.6122913]

>>6122841
>All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa.

Yea good luck finding that.

[Anonymous No.6122919]

>>6122897
>>6122901
>>6122906
Stop being a stupid fuck. I know it is the cool thing on /ck/ to hate Whole Foods or Trader Joes, but they are good stores. Better than whatever generic shit grocery store or an A&P or something. Whole Foods has a decent cheese selection, and they maintain it and rotate the stuff decently for a big chain store. There is nothing wrong with saying Whole Foods has it, they have a decent amount of stuff. More than enough for an average person who likes cheese and isn't some sort of Cheese monger or somebody who lives next to a good one.

[Anonymous No.6122926]

ITT: a bunch of faggots posting the most obscure and odd shit they can find on the internet, none of which they've eaten themselves

[Anonymous No.6122932]

Pear
Apple
Nuts (Walnut, Pecan, Pine)
Bread
Other cheeses

[Anonymous No.6122935]

Damn, all of these cheeses are giving me a raging boner.

[Anonymous No.6122937]

>>6122919

what? I'm not knocking whole foods, I shop there all the time. I'm saying it's a really common grocery store and if they have it, "good luck finding it" is invalid.

TJs though is complete shit.

[Anonymous No.6122943]

>>6120385
>it smells like poop.
Most if not all of the cheeses in this thread.

[Anonymous No.6122949]

>>6120738

[Anonymous No.6122953]

>>6122949
delete that shit for the love of god

[Anonymous No.6122958]

>>6122949

oh jesus what fuck

[Anonymous No.6122959]

>>6122949

god bless japan

[Anonymous No.6122960]

>>6122949

mmmm...cheese sticks

[Anonymous No.6122998]

[Anonymous No.6123089]

[Anonymous No.6123386]

Cheese is the greatest achievement of western civilization.

[Anonymous No.6123727]

[Anonymous No.6123755]

>>6117311
Th-that's pornographic

[Anonymous No.6123847]

Friends, i bought one lb of fontina, and am going to make fonduta

1. what should I have prepared for it to be dipped in?

2.how do you pronounce it?

3.WHERE CAN I FIND CHEAPER CHEESE? Dropped 20 bucks just on the fontina

[Anonymous No.6123865]

i stole half a wheel of of blue castello a few weeks ago. i think it would have cost about $40 for it

it's way too much

i kind of wish i had taken something else though like a stilton or roquefort. how do those compare to blue castello?

[Anonymous No.6123877]

>>6117426
I can't think of any cheese rind that isn't edible
tasty or digestible could be argued
I don't like eating wax rinds, but even the most funky of mold rinds are good IMO. So long as it isn't prison cheese, that is.

[Anonymous No.6123878]

>>6123386
>western
>>>western
>>>>>>>>>>western

????

[Anonymous No.6123888]

>>6123865
>blue castello
depends on the kind of blue castello

Stilton isn't as creamy or tangy tasting as roquefort, but since you're saying the castello was too much, the creamy blue castello might be more down your alley.

[Anonymous No.6123896]

>>6123878
maybe they think eastern civs have more important achievements
or could be going off of
http://www.nature.com/news/art-of-cheese-making-is-7-500-years-old-1.12020

[Anonymous No.6123902]

>>6123888

honestly it was pretty good but i ate it like 4 days in a row

barely made a dent

[Anonymous No.6123908]

[Anonymous No.6123991]

[Anonymous No.6124039]

>>6123896
>>6123878
Other cheesemaking civilizations did not develop the art as far as the west did.

[Anonymous No.6124045]

I feel like this would be the place to ask this, since I personally don't know anything about cheese, but my dad keeps cheese in his fridge for months or even years so it can age. From my non-existent knowledge of cheese, I don't know what to think. On one hand, I'm familiar with the fact that cheese is aged, and as such the concept of my dad aging cheese himself shouldn't bother me, but I simply feel like it can't be that easy. I haven't tasted it, by the way, and he used to live off of canned food for one long period of his life and was a machinist on a boat for another, and who knows what they eat when they're several months out on a boat without reaching a shore, so I don't think he can tell the difference between properly aged cheese and whatever he's doing. I guess I just want some educated opinions on the matter, really.

[Anonymous No.6124047]

>>6124039

I'm pulling this out of my ass right now, but my theory on why cheesemaking became so huge in Europe was because of dietary restrictions during the middle ages. Christians were forbidden from eating meat on Fridays or during lent, so cheesemaking took off in order to provide something tasty for people when they couldn't eat meat.

[Anonymous No.6124083]

>>6124047
I doubt it, primarily because in that case you'd expect cheesemaking to have followed the European areas in the vedic regions, but Indian cheese never came as far.

[Anonymous No.6124098]

why is indian food so disgusting?

[Anonymous No.6124104]

>>6124047
>more sensible to eat dairy when possible so less animals have to be raised and slaughtered
and
>the need to store food for winters

beer and wine for the same reason. and for scandinavians with fish.

[Anonymous No.6124111]

>>6124083

No, because European excursions to the India were either pre-Christian or did not convert lots of people.

[Anonymous No.6124116]

>>6124047
more because of farmers having to preserve milk for months or to ship it and sell it

[Anonymous No.6124161]

>>6124111
That's not what I meant. I meant if a religious aversion to meat is the cause of highly developed cheesemaking in Europe that you would expect similar results in cheesemaking in a region with many religious vegetarians where there is a lot of dairy, such as many parts of the Indian subcontinent. As such I don't think that Christian fast days are a good fit as a major causative agent in the especially developed cheesemaking of Europe.

[Anonymous No.6124165]

>>6124047
what is this device?

[Anonymous No.6124174]

>>6122392
>>6117441
I just got some and tasted it but I forgot that I'm a virgin and never smelled, tasted, touched, or seen real pussy in real life. Oh well

[Anonymous No.6124178]

>>6117880
The program got shit canned when people who were getting it were just reselling it to restaurants.

[Anonymous No.6124179]

heh

[Anonymous No.6124182]

>>6124161

oh okay, gotcha. That makes a lot more sense. I'd guess that climate played into it too in that case.

[Anonymous No.6124183]

>>6119097
Europe is being forcefully made a melting pot more quickly than the US.

You're deluded.

[Anonymous No.6124192]

>>6117441
What pussy are you smelling that smells like cheese? Damn she must not shower.

[Anonymous No.6124195]

>>6124165
its a CBT device

[Anonymous No.6124233]

>>6120501
Celiac disease is real dude, ur a fuckface :^)

[Anonymous No.6124245]

>>6117711
Looks like some kinf of dough

[Anonymous No.6124284]

>>6122743
awesome, thanks

[Anonymous No.6124510]

>>6123865
Roquefort is fantastic, but pretty strong. Stilton's not quite as strong as Roquefort, and it's drier and has a fairly distinct taste on it's own that sets it apart from other blue cheeses.

[Anonymous No.6124516]

>>6124233
yeah... and 95% of kids diagnosed with ADHD actually have a mental disease

[Anonymous No.6124521]

>>6122771

WI is a large cheese producing (largest in US) and consuming region so most people just know the crappy factory cheese that they export. Most of the quality cheese they produce is consumed within the state or nearby.

I lived there for awhile and a lot of the better super markets have very large artisan cheese sections in a separate area from the mass produced stuff with quality domestic and imported cheese. Their super markets had much better cheese selections than most other super markets I've been too.

It's kind of sad that there isn't a bigger demand for quality cheese there but a lot of people won't pay $10+ a lb for decent cheese.

[Anonymous No.6124913]

>>6117369
this >>6117376
though not blocked wholly, either
only certain import batches

[Anonymous No.6125152]

[Anonymous No.6125237]

I want to go here

[Anonymous No.6125255]

>>6125237

[Anonymous No.6125871]

>>6124165

it's a girolle, it's used for shaving off very thin slices of hard cheeses.

[Anonymous No.6125923]

[Anonymous No.6126058]

>>6117790
So thats a grilled cheese?!?!?
Get it?!?!
Ill show myself out...

[Anonymous No.6126070]

>>6122791
No its not.

[Anonymous No.6126085]

Is it okay if I'm disgusted by soft cheeses' crusts?

[Anonymous No.6126161]

>>6122926
>be French
>have easy access to most of them
kek
I have at least 3 different kinds of cheese right now, Mr Jell-O

[Anonymous No.6126179]

>>6126161
Please become a military power again and conquer America. I'll join your fifth column if you promise to export French cheese culture to us.

[Anonymous No.6126417]

>>6126179
France is a military power. They aren't on the level of the US but still.

Just move to France if you like it that much. Then experience Paris Syndrome and get bullied by the French.

[Anonymous No.6126423]

>mfw i'm a Frenchfag
>this thread

[Anonymous No.6126431]

>>6126423
Is it true that you don't like Americans or anybody trying to speak your language? Is it true that you are all weebs? If I go to France would you all make fun of me? What if I am 25% French and like Cheese and Wine and Bread and am already pretentious and like Japan too?

[Anonymous No.6126445]

>>6126431

Nope, nothing against Americans. But that's true ppl are rude. Not only against tourists but erryone (especially in Paris. Province is way nicer).
We kinda suck with foreign language but we try, anon, we try.

>Weebs ?
I guess not. Well, there are weebs, but not that much. You won't see 'em in the streets or anything like that besides convention.

>Fun of you
Why would we ?

>What if ...
I guess...that's...a good thing ?

[Anonymous No.6126463]

>>6126445
I knew an extremely well traveled person back in High School, he had been to at least 2 countries on every continent that isn't Antarctica or something, and the worst experience he ever had in any of the dozen of countries he had been to was in France. At one point he was asking people how to get to the Eiffel Tower and not one person would, he got told incorrect directions, ignored, and also told by multiple people they had no idea what the Eiffel Tower was.

[Anonymous No.6126493]

>>6126463

Well, Parisians can be cunts, especially when you are a tourist.
That's not dat they " hate " or " dislike " tourists.
But, most of the time, they don't speak the language, they don't like to speak to strangers, they " don't have time ", etc...

Okay, you got a shitload of beautiful stuffs in Paris but if we're talkin about food, Province >>> Paris.

[Anonymous No.6126510]

>>6126417
>experience Paris Syndrome

I just like their cheese and wine.

[Anonymous No.6126524]

>>6126493
Parisians sound a lot like New Yorkers when you put it that way.

[Anonymous No.6126531]

>>6126524

Well
>never went to the USA

I've never imagined New Yorkers as rude persons. But i don't know any of 'em, eh.

[Anonymous No.6126560]

>>6126531
New Yorker here. I felt very comfortable in Paris. I was expecting assholes but they were just normal city people. So maybe there s validity to that comparison

[Anonymous No.6126561]

>>6126560

Is NY full of hipsters and wannabe artists ?

[Anonymous No.6126571]

>>6126561
In some areas, sure. I don't run into them much, they're mostly in a certain part of Brooklyn

[Anonymous No.6126848]

>>6126423
>mfw terrorists

[Anonymous No.6127230]

[Anonymous No.6127233]

>>6117301
>The cheese is known to leave an aftertaste for a duration of up to several hours
Reminds me of ur mom.

[Anonymous No.6127236]

>>6119724
Where are you located? I may be able to be of assistance . . .

. . . for a price.

First taste is free, brah.

[Anonymous No.6127237]

>>6122726
>cheesemaking.com
Awesome. Thank you, Anon-kun.

[Anonymous No.6128327]

>>6117071
What's the white stuff on the rind?

[Anonymous No.6129223]

[Anonymous No.6130002]

>no flagship in this thread

Allow me to remedy this situation.

[Anonymous No.6130014]

>>6129223
What the fuck is that, and why can't I eat it right now?
That looks absolutely delicious. DESCRIBE THE TASTE, NOW

[Anonymous No.6130029]

goat cheese with wild blueberries it looks like?

I ate half a log of goat cran earlier... it was so good

[Anonymous No.6130086]

I have not had many cheeses but I always wondered, do you eat the rinds on all varieties? Even the ones with mold from aging?

[Anonymous No.6130106]

>>6130086
It's perfectly safe to eat the rind off of cheeses.

However they may not be the most delicious part of the cheese and it's up to debate on whether or not one should eat them.

[Anonymous No.6130113]

>>6130014
It's soft and creamy. Inside on it's own is just like regular goat cheese, but the coating gets a fair bit in and gives it a strong blueberry flavour. The one I had was blueberry and cinnamon and I found the spice a bit overwhelming. Excellent on crackers, best on it's own since it has enough flavour as is.

[Anonymous No.6130122]

>>6130106
Thanks Anon.

[Anonymous No.6130142]

>>6130122
that's wax

[Anonymous No.6130148]

>>6130142
Let me guess, you don't even eat the plastic fruit people set out on their dinner tables, do you?

[Anonymous No.6130150]

>tfw downloaded every single picture in this thread


i have an problems

[Anonymous No.6130157]

>>6130142
better?

[Anonymous No.6130172]

>>6130150
Is the problem that you don't have enough cheese?

[Anonymous No.6130184]

>work at cheese company
>mfw free cheese all the time

[Anonymous No.6130291]

>>6130014

but wait, there's more

[Anonymous No.6130332]

>>6130086
>>6130106
I love the rind on brie and yeah, it's mold.

[Anonymous No.6130339]

>>6122998
I'm weeping. This looks like vacation-brunch-after-going-to-the-market to me.

[Anonymous No.6130347]

Robiola di roccaverano.
This is heaven /ck/. with fresh roasted cjabatas. The first day after production they are soft and creamy. Then they form a mold-crust and start to age like a reblochon. Fucking delicious. I made some myself on the farm that produces them.

[Anonymous No.6130376]

I've never had any fancy cheese like the stuff in this thread. How do you usually eat it? Does it depend on the type of cheese? Are these kinds of cheeses ever used in cooking?

[Anonymous No.6130382]

>>6130376
I like to eat cheese as a fast and delicious dinner. Usually i eat a salad and some fruits with it. And bread.
There are countless ways to use cheese for cooking. Molten, crispy, in sauces, in pastry, you name it.
Often there are goat ways to eat a particular sort of cheese, but you can do whatever you want with them. Generally i like to pair it with sweet, thus the fruits. A not so fancy way to do this is to eat it on bread with a sour jam. This is kind of plebtier and i mostly use mild and creamy cheeses if i do this, but it is absolutely delicious. It is called a 'fat-cat-bread' where i live. I assume because only rich people could afford to eat bread, butter AND jam AND cheese in one sitting.

[Anonymous No.6130446]

>>6130339

more where that came from

[Anonymous No.6130450]

>>6130446
Stop it. Pls. I've got half a year until my next vacations. I can't take that feel.

[Anonymous No.6130558]

>>6122943
No, most cheeses smell like wet feet.

Someone recently told me that the bacterial culture for gorgonzola is the same as the bacteria in the slimy stuff between one's toes. Not sure if I believe her or not.

[Anonymous No.6130561]

>>6130558
>slimy stuff between one's toes

what the fuck?

maybe take a shower every once in a while, bro.

[Anonymous No.6130569]

>>6124083
>>6124161
But the Indians are ignorant savages. That's why they literally drink cow piss as an ayurvedic health-drink medicine. I'm not even making that up.

http://www.huffingtonpost.com/2009/02/11/india-cow-urine-soft-drin_n_165960.html
http://chefsblade.monster.com/news/articles/388-a-new-cow-urine-based-soft-drink-developed-in-india
http://www.mirror.co.uk/news/weird-news/hindu-worshippers-drink-cow-urine-3017661

[Anonymous No.6130583]

>>6130569
>A new soft drink made with bovine urine is under development in India, and if that country’s leading Hindu cultural group has its way, the beverage will be marketed as a “healthy” alternative to Coke and Pepsi.
>
>The soft drink, called “Gau Jal” – that’s Sanskrit for “cow water”
>
>Hindus revere cows for their dairy products, and many also consume bovine feces and urine in drinks and spice mixes for their “health giving” properties. Porridge, toothpaste and tonic drinks are some of the products that Indian health food companies add cow feces and urine to.

[Anonymous No.6130749]

>>6130569
Ayuvedic medicine and traditional Chinese medicine are no stupider than some of complete bullshit alternative medicine stuff that some Americans believe. Hell some of it is the same shit.

There are Americans who believe in drinking human urine as a way of maintaining health.

This nonsense happens all over the world, it's not just limited to brown people half a world away.

[Anonymous No.6130856]

>>6118562
I've found that any product with a wide variety of options tends to attract pretentious faggots. Add in history, and especially the fact that said product also has inferior versions with widespread availability for the general public, and you get a perfect storm of douchebaggery.

Cheese, wine, coffee, now beer, etc, etc.
I personally do tend to enjoy many high quality artisan products when I can get them, but I admit that it's tiring whenever every fucking product you purchase now seems to have some large following of elitist pricks behind it.

[Anonymous No.6130862]

>>6122392
The pussy or the cheese?

[Anonymous No.6130863]

>>6130856
>I personally do tend to enjoy many high quality artisan products

[Anonymous No.6130870]

>>6130863
I'm sure most people would if they'd try them, but they're expensive, so of course most people (myself included) aren't going to get them often. There's no reason to be an asshat about it.

Also your pic reminded me that cigars fit into the same category.

[Anonymous No.6130882]

>>6130870

You could have just said "I like nice things" and not sounded like a goddamm tool. Your post was unintentionally ironic.

>I have found that many artisan craft products do tend to veritably foment douchebaggery. Personally I do tend towards connoisseurship myself when I can acquire such goods through the means by which they might be acquired from purveyors thereof, but far be it for me to be experience kinship with the hoi polloi

You're probably wearing assless chaps under your ill fitting suit, you closeted homo.

[Anonymous No.6130901]

>>6130882
You're deranged and delusional. Do you know what a fucking idiot you sound like right now?

[Anonymous No.6130947]

>>6118562
This guy >>6130856 is pretty close in his answer. Let me take it a step further:

Complex flavors tend to inspire connoisseurship. This is because nuance is usually developed through somewhat complex traditional processes like fermenting, aging, curing, smoking and the like. And when dealing with agricultural products the starting points for these flavors can vary by region as well.

When similar products are produced industrially for the mass market much of the complexity and nuance is lost. This is why something like American cheese, while superficially similar to cheddar has almost no flavor at all when compared to a good cheddar.

The good cheddar (or coffee or wine) becomes the luxury product, and the mass produced product becomes the standard, simply because of economies of scale. To someone content with the standard a person who invests time and money to appreciate (and educate themselves about) the nuances of luxury products may seem pretentious. And there surely are people who use familiarity with luxury products as a form of snobbishness - putting themselves above the plebs who live off mass produced products.

But that doesn't make connoisseurship bullshit. If you have the time, inclination and disposable income you can find incredible flavors in traditionally produced products that simply are not there in their mass produced equivalents. Getting into those nuances does not make one inherently pretentious.

[Anonymous No.6131355]

>>6130450

il est trop tard

[Anonymous No.6131445]

>>6130450

you could have stopped this

[Anonymous No.6131459]

>>6130947
>tfw american cheese is more rare than cheddar in my town

[Anonymous No.6131787]

holy shit i got a hard on looking through this thread

[Anonymous No.6131859]

>>6117301
This is the German version.
What does it remind you of?

[Anonymous No.6131871]

[Anonymous No.6131873]

[Anonymous No.6132246]

[Anonymous No.6132479]

[Anonymous No.6132892]

>>6117321
is this like feta at all?

(i am pleb sorry)

[Anonymous No.6132903]

>>6123991
my god

[Anonymous No.6132919]

>>6130014
this shit is the bomb diggity on ritz
its very strong so you can only eat like a half of a slice at a time
i bought it at publix its like 7 bucks and fucking worth it

[Anonymous No.6132924]

>>6132892
It's almost identical to Ricotta Salata (not to be confused with fresh Ricotta.)

If you never had that, the best way to explain it is that it is a drier and saltier Parmesan.

[Anonymous No.6132932]

>>6130446
i want to live near you badly

[Anonymous No.6132943]

>>6132479
it saddens me greatly that people used to eat these things on a regular basis
why isnt this stuff cheap :(

[Anonymous No.6133222]

at the christmas party my company had they had like this chocolate-coated chevre log and I was so sure it was going to be absolutely awful and then I had some and it was absolute ambrosia holy shit was I so wrong

[Anonymous No.6133582]

>>6132943

it's basically what I pack for lunch at least twice a week. I buy prosciutto in bulk.