/ck/ - Food & Cooking

[Anonymous No.6212724]

What's your favourite cheese and why?

[Anonymous No.6212739]

cheddar.

it's best baked or toasted as a topping, so the flavors concentrate and it develops a crusty and crunchy texture.

[Anonymous No.6212779]

We could eat the flyest cave-aged cheese for sheez, ma
Yeah, we could eat Gruyère
As if we care
We could eat Roquefort
Or we could just kick it like Rockports
In the periphery of Little Sicily

[Anonymous No.6212790]

Apple cinnamon cheddar

It tastes like cheddar but it has a hint of apple at the end.

[Anonymous No.6212819]

If it ain't stichelton, it ain't worth shit

[Anonymous No.6212873]

Real English Stilton served from a proper Stilton crock.

Real Parmesan or Grana Padano, aged 5+ years to concentrate flavour, full of those little lactic crystals.

[Anonymous No.6212886]

>>6212739
>cheddar bagel with a runny egg and fresh chives
My favorite breakfast

[Anonymous No.6212893]

>>6212724
extra extra sharp cheddar
the good shit i cant find in california
the shit thats not dyed fucking orange for no reason

[Anonymous No.6212908]

>>6212873
>real parmesan
>Grana Padano
Try some Parmigiano-Reggiano if you want real parmesan.

Also my favorite is probably gorgonzola.

[Anonymous No.6212920]

Pic related
Pro-tip: spread it on hot toast.

[Anonymous No.6212926]

>>6212724
I don't have a favorite cheese. As long as it's not shit tier garbage I'll probably love it. Plenty of mass produced cheeses are excellent, like dolcelatte gorgonzola and Swiss raclette (though the French version isn't nearly as good).

Going to a raclette party tonight, so today that's probably my favorite cheese.

[Anonymous No.6212936]

Cheddar is versatile and I love a good, very strong, Cheddar and chutney, but if I had to be honest, it's be anything blue. Danish Blue, Gorgonzola, Stilton...yes please.

[Anonymous No.6212947]

>>6212779
little did she know i'm ticklin boo
she so giggly

[Anonymous No.6212980]

taleggio

and if you don't know, now you know

[Anonymous No.6213032]

Old Amsterdam

[Anonymous No.6213046]

[Anonymous No.6213051]

Parmesan or cheddar

[Anonymous No.6213052]

>Cheese

[Anonymous No.6213056]

>>6212980
Ah, you like it soft and a little stinky.

(So do I).

[Anonymous No.6213080]

>>6212724
Dubliner

[Anonymous No.6213087]

I'd have to go with piave or Parmesan reggiano since they are mostly the same.

Fintina/fontinella/romano are nice though.

Montasio is also an amazing cheese. It's like chedder that's not complete garbage and it's really nutty. Idk what i'd cook it with tho

[Anonymous No.6213125]

>>6213046
I want to vomit just looking at it

[Anonymous No.6213139]

I dig Muenster

[Anonymous No.6213146]

gouda :^)

[Anonymous No.6213181]

Smoked Gouda is my favorite cheese.

[Anonymous No.6213233]

>>6212724
2-year aged cheddar. The kind with the calcium lactate crystals. Before I discovered crystal-ey cheese, I would have answered camembert

[Anonymous No.6213236]

>>6213046
Shitpost about it all you want but it's great on burgers, porkrolls etc.

[Anonymous No.6213243]

>>6213236
>porkrolls
Philly/South Jersey detected.

[Anonymous No.6213250]

>>6213243
Mid-NJ. Knew somebody would call me on that fairly quickly.

[Anonymous No.6213256]

>>6213250
And while your opinion on Kraft singles is shared by many others who appreciate the particular way they melt on sandwiches they're still pretty shitty cheese.

[Anonymous No.6213258]

>>6213250
what up wawa brother.

[Anonymous No.6213265]

>>6213256
It's not even cheese and I'm not here to attest for its supposed quality [which it has none of]. Still good, though.

>>6213258
They're the primary enabler of my caffeine addiction

[Anonymous No.6213275]

[Anonymous No.6213405]

>>6212724
Apple wood smoked gouda.

It's my favorite of what I've tried so far, which admittedly isn't much at all. I really like the flavor gouda takes on from the smoke.

[Anonymous No.6213570]

>>6212724
Gouda is my go-to general cheese. God I love it so much, in all it's variations. But Im a Dutchffag so there you go.

Parmigiano, brie, cheddar and pecorino are also excellent. Camembert, raclette and stilton too. It's all googood, except for that plastic, fabric shit

[Anonymous No.6213587]

the other day I was eating some smoked gouda and crackers and I ended up eating half a (small) wheel of cheese. So probably smoked gouda.

[Anonymous No.6213588]

https://www.youtube.com/watch?v=B3KBuQHHKx0

[Anonymous No.6213718]

>>6213588
It's a goal in my life to sample every cheese mentioned in that skit.

[Anonymous No.6214322]

>>6213718

meh, a lot of pleb-tier cheese in that tbh

[Anonymous No.6214341]

I like a nice feta thats not too salty.

[Anonymous No.6214359]

>>6214341
Pretty sure that is tofu... I eat tofu almost every other day and I don't think that is cheese. Most cheese I eat is shredded and has a different texture than what you posted

[Anonymous No.6214360]

>>6214359

you're trolling, right?

[Anonymous No.6214362]

>>6214359
Nawww.. you're a fucking idiot.

[Anonymous No.6214384]

>>6214360
>>6214362
>hook line and sinker.jpg

[Anonymous No.6214388]

>>6214384
thanks for wasting precious seconds of our lives

[Anonymous No.6214397]

>>6214388
I wasn't the one posting b8, m8, but I did find it pretty funny.

[Anonymous No.6214414]

Chevre

Right amount of tang, spread, creaminess, and mouthfeel

I eat with a very high amount of dried herbs, tomato paste, fishsauce and avo which all work together in chevre.

[Anonymous No.6214438]

Haloumi - Probably the closest favorite to my heart, this Cypriot goats milk cheese is like greek bacon in the sense that you can fry it easily without it becoming too gooey.

[Anonymous No.6214451]

>>6214341
Just made a pistrami feta and avocado sandwich.

[Anonymous No.6214459]

I love many cheeses but parmigiano reggiano and pecorino romano are my absolute favourite. They're great on salads, on top of pasta and other dishes, in sauces, and if needed be just broken into chunks and covered with walnuts and honey for a great dessert.

[Anonymous No.6214464]

Bulgarian Feta
>fat creaminess
>dat saltiness

[Anonymous No.6214468]

>>6214451
Gruyere, but the special "we forgot it in the cellar so now we'll charge more" extra aged stuff you can only buy at the factory. I've only had it twice, but it's really something. Instead of just getting a stronger and stronger taste, it sorta mellows out a little and develops a more nuanced flavor.

[Anonymous No.6214471]

>>6214468
Didn't mean to quote.

[Anonymous No.6214472]

>>6214464
My nigga.

[Anonymous No.6214538]

I go through phases.

Right now I'm on a goddam roquefort bender.
I eat that smelly cheese with some port basically every night.