/ck/ - Food & Cooking

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Anonymous Wed Mar 25 11:53:57 2015 No.6355132 [Reply] [Original]

Let's see how pleb /ck/ actually is.

What's your favourite cheese? And what do you drink with it?

For me, nothing beats a huge block of stilton on a cold night around Christmas, with crackers, quince and a glass of port. You eat it as dessert, so you need to have a stomach like a cement mixer to eat a starter, heavy main course with wine and then this, but it's the food of the gods.

Anonymous Wed Mar 25 12:00:50 2015 No.6355164

>>6355132
Stilton is great

SAdly I don't know the name of my favorite cheese; I had it one time at my pastor's retirement party and haven't been able to find it since

It was a pale yellow body with some kind of brown husk; it tasted smoky, maybe it was an actual meat. And you ate the whole thing, you didn't peel the brown shit off.

>>	Anonymous Wed Mar 25 12:02:48 2015 No.6355172 File: 161 KB, 1024x768, Humboldt Fog.jpg [View same] [iqdb] [saucenao] [google] Humboldt Fog

>>	Anonymous Wed Mar 25 12:03:06 2015 No.6355174 >>6355164 That sounds like a German smoked cheese. Was it a really thin, edible brown rind? That stuff is very tasty

>>	Anonymous Wed Mar 25 12:03:52 2015 No.6355178 I like cheddar with horseradish and habanero peppers and shit in it.

>>	Anonymous Wed Mar 25 12:04:15 2015 No.6355179 >>6355172 Tell me more We have something similar here in Ireland but the name is escaping me at the minute (it's sort of like a blue version of brie). Top marks on the food porn too, genuinely hungry now

Anonymous Wed Mar 25 12:05:00 2015 No.6355182

>>6355174
>Was it a really thin, edible brown rind?

Yeah, like I said, you popped the whole slice into your mouth. The yellow body was fairly mild but the smoked part was fantastic and complimented it perfectly.

I would think it was smoked scamorza, but that's usually a melting cheese; I doubt that they would leave it out on an hors-d'oeuvre platter.

>>	Anonymous Wed Mar 25 12:10:23 2015 No.6355200 >>6355132 pretty pleb favorite cheese by miles is a good, incredibly sharp cheddar. Kerrygold's Dubliner is a good example. I've had lots of cheese, of all kinds, but this is it for me.

Anonymous Wed Mar 25 12:12:06 2015 No.6355203

>>6355179

don't usually take to cheeses on the more subtle side of the spectrum. my preferences are usually more for bold flavors that leave their mark, which is why I was so surprised by it

it really is wonderful however you choose to eat it, but my favorite is with thin slices of granny smith apples. unbeatable for me!

>>	Anonymous Wed Mar 25 12:12:21 2015 No.6355204 >>6355200 >dubliner We have much nicer cheeses in Ireland, you should try some of them. We make better cheddars than that, Dubliner is pretty basic

Anonymous Wed Mar 25 12:15:47 2015 No.6355214

>>6355204
been to ireland, clearly not long enough.
We make excellent cheddars in the US as well (Vermont is mostly famous for this) but they don't sell well, and you have to go to specialist stores to find decent cheese, and it's overpriced as fuck.

EVERYTHING dairy is good in Ireland.

Anonymous Wed Mar 25 12:22:24 2015 No.6355236

>>6355214
Bizarrely, my parents (who really love cheese) always say that up to pretty recently, there were basically no quality cheeses in Ireland.

It was really during the Celtic Tiger (when people began to have a lot more cash) that high-quality cheese became a thing here. Because, as you say, we're good with dairy, it became really good really quickly.

A cousin of mine married an american girl who was over here learning to make cheese, actually. They moved back over to NY and now she makes it professionally, they sell her stuff somewhere in NYC. Never got a chance to try it though.

I don't think cheese is that pricey here, but that's probably because there are so many producers. You should definitely try some if you ever come back

>>	Anonymous Wed Mar 25 12:23:39 2015 No.6355241 >>6355203 >cheese and apple This is something I've always meant to try but never gotten around to. What kind of cheese would you match it with? I'm guessing something white and sweet would probably match the taste better than something mature

>>	Anonymous Wed Mar 25 12:26:54 2015 No.6355249 Honey goat cheese on sliced apple, honeycrisp if they're in season, otherwise pink lady, if none available then fuji.

>>	Anonymous Wed Mar 25 12:43:17 2015 No.6355282 >>6355241 It's really nice and tasty. Also, Pepperjack fag reporting in. I love the stuff.

>>	Anonymous Wed Mar 25 13:17:17 2015 No.6355395 Brie and gala apples w/ water biscuits fight me

>>	Anonymous Wed Mar 25 13:21:51 2015 No.6355407 >>6355241 Depends on the kind of cheese and the apple varietal. I like a sharp cheddar with a tart apple, something like Granny Smith. Sweet ones like Golden Delicious don't do it.

>>	Anonymous Wed Mar 25 13:24:59 2015 No.6355416 >>6355241 Gala and brie.

>>	Anonymous Wed Mar 25 13:27:13 2015 No.6355418 A good Chevre & a dry Reisling. Perfect for a picnic date, after a day of picking apples, in early autumn.

Anonymous Wed Mar 25 13:30:24 2015 No.6355423
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At first I didn't like the smell but after I tasted it that quickly faded into triviality. This is the best cheese for spreading I've ever had so soft and buttery with a great mouthfeel.
Best with salted crackers or crunchy bread, but good with sweet fruits too

>>	Anonymous Wed Mar 25 13:35:17 2015 No.6355431 >>6355132 Comte. Surely the greatest cheese in the world, no?

>>	Anonymous Wed Mar 25 13:36:49 2015 No.6355433 velveta and red wine

>>	Anonymous Wed Mar 25 13:36:57 2015 No.6355434 halloumi stilton anything with horseradish

>>	Anonymous Wed Mar 25 13:38:23 2015 No.6355440 american cheese saltines and a 2 liter of mountain dew

>>	Anonymous Wed Mar 25 13:46:07 2015 No.6355458 File: 47 KB, 500x500, easy.jpg [View same] [iqdb] [saucenao] [google] Piled high on some RITZ or flipsides (the half pretzel half cracker ones), drink would be Dr. Pepper ideally but I'll take a Ruby Red Squirt too

>>	Anonymous Wed Mar 25 13:49:39 2015 No.6355476 >>6355132 I enjoy sharp cheddar and decent ales or lagers. PLEBCORE

>>	Anonymous Wed Mar 25 13:50:46 2015 No.6355482 >>6355458 what's funny is that stuff is more expensive than real cheese by me. I guess there's demand for it.

>>	Anonymous Wed Mar 25 14:05:23 2015 No.6355508 File: 4 KB, 268x188, download.jpg [View same] [iqdb] [saucenao] [google] Nothing beats smoked Gouda

Anonymous Wed Mar 25 20:40:35 2015 No.6356325
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This shit is top tier goat ass shit, pretty much any kind of cheese you get from the site is good, their gouda is god tier as well
>http://www.fromages.com/en/fromage/680-fleur-du-maquis

Anonymous Wed Mar 25 20:47:12 2015 No.6356343

>>6355172

great stuff

>>6355431

can never argue with comte

for me, Taleggio

after extensive testing i've found that the best vehicle for cheese is toasted white bread. like Wonderbread-style white bread. but toasted.

unless of course you're in France, in which case get a baguette.

>>	Anonymous Wed Mar 25 20:49:15 2015 No.6356349 >>6355482 $9.20/lbs around these parts

Strider Wed Mar 25 21:18:49 2015 No.6356414

Saint Albray is probably my favorite. And a good Emmentaler is fantastic, I can eat that stuff raw.

>>6355172
I don't know if I tasted that specific kind of ash cheese, but the one I've tried was great.
>>6355423
Ma nig. Don't know what you mean about the smell though.

Anonymous Wed Mar 25 22:48:22 2015 No.6356686

I don't really have a favorite. It really depends on the type of cheese.

>sharp cheeses (my favorite type of cheese)
Pretty much any cheddar
Skellig
Kilaree
Gouda
American Muenster
Mimolette
Cyganski
Colby Jack
>mild cheeses
Swiss
Lorraine
Port Salut
>"grating" cheese
Parmesan
Mizithra
Dry Jack
>fresh cheeses
Queso Fresco
Smoked Fresh Mozzarella
>soft-ripened cheeses
Brie
Saint Angel
Délice de Bourgogne
>washed-rind cheeses (not a big fan of them)
Taleggio
>blue cheeses (not really a big fan of these either)
Bleu de Queyras
White Stilton
>brined cheeses
Feta
Halloumi
Paneer
>other
Cotswold
Five Counties
Pepper Jack
Horseradish Cheddar

>>	Anonymous Wed Mar 25 22:52:00 2015 No.6356699 >>6355132 Fontina by far

>>	Anonymous Thu Mar 26 00:10:23 2015 No.6356905 >>6355132 cheddar and pepperjack with sliced ham on crackers.

>>	Anonymous Thu Mar 26 00:16:38 2015 No.6356917 Currently, Västerbotten. Honorable mention goes to St. Agur.

>>	Anonymous Thu Mar 26 00:29:05 2015 No.6356939 American singles Franzia ;_;

>>	Anonymous Thu Mar 26 00:34:17 2015 No.6356952 bree cheese and champain

>>	Anonymous Thu Mar 26 00:45:03 2015 No.6356984 Manchego and peated scotch

>>	Anonymous Thu Mar 26 07:56:05 2015 No.6357571 Camembert and gorgonzola

>>	Anonymous Thu Mar 26 09:31:14 2015 No.6357731 File: 8 KB, 299x169, images (2).jpg [View same] [iqdb] [saucenao] [google] >>6355132 >'Let's see how pleb /ck/ actually is.' >'look at how refined I am' >eats cheese with crackers Are you twelve?

>>	Anonymous Thu Mar 26 09:44:11 2015 No.6357753 >>6355178 >uk

>>	Anonymous Thu Mar 26 09:53:44 2015 No.6357774 For sandwiches, I like Swiss. For snacking, I like Gouda or Edam. But fuck it, I just like cheese, man. Doesn't really matter what kind. I don't think I've had a cheese yet I haven't liked.

>>	Anonymous Thu Mar 26 10:05:48 2015 No.6357801 3 year gouda with raspberries. Not on them, just eating both intermittently. Typically with water. Also brie melted with pears, with white tea or water.

>>	Anonymous Thu Mar 26 10:13:12 2015 No.6357814 >>6355508 melted into a roux this makes the BEST cheese sauce, period.

>>	Anonymous Thu Mar 26 12:26:45 2015 No.6358022 Has anybody here actually tried Limberger? Was the smell as bad as they say?

Anonymous Thu Mar 26 13:55:29 2015 No.6358216

>>6358022
I have. To me, it was hilarious. Everyone jokes that it smells like stinky feet, and I hate the smell of stinky feet (having to endure it with my lazy father who is perfectly capable of washing himself but refuses to do so) yet every time I smelled the Limburger I'd just laugh because while it's exactly the same smell, for some reason it's not horrible coming from the cheese.

>>	Anonymous Thu Mar 26 14:05:31 2015 No.6358239 >>6355508 This. But I consider myself uncultured pleb about cheese.

>>	Anonymous Thu Mar 26 15:13:15 2015 No.6358408 >>6357731 Teach us how to eat cheese like a grown man then, quentin

>>	Anonymous Thu Mar 26 19:34:41 2015 No.6359091 File: 78 KB, 500x500, epoisses.jpg [View same] [iqdb] [saucenao] [google] >>6355132 epoisses de bourgogne with a good pinot noir

>>	Anonymous Thu Mar 26 19:38:16 2015 No.6359100 File: 2.82 MB, 4128x2322, 20140820_205901.jpg [View same] [iqdb] [saucenao] [google] >>6356984 love manchego, would never have thought to give it a go with an islay. i'll have to try that sometime.

>>	Strider Thu Mar 26 19:40:24 2015 No.6359106 >>6359100 Oh fuck my mouth is watering. Man, wedges of manchego with any sort of citrus marmelade is fucking godly. It's the supreme tapas.

>>	Anonymous Thu Mar 26 19:41:40 2015 No.6359112 >>6359106 tapas is the plural, you mean the supreme tapa

Anonymous Thu Mar 26 19:43:01 2015 No.6359114

>>6355132

Hmmmm....that's a hard one. I'd say a tossup between Stilton and Zimbro.

though honestly it's hard to beat a traditional ploughman's lunch: pickled onion, wedge of aged English cheddar, pint of bitter (or lager) and a chunk of roast beef or pork.

>>	Anonymous Thu Mar 26 19:46:32 2015 No.6359118 was thinking about how delicious cheese is today, then i realized i'm a complete cheese noob and my fav cheese is colby jack or provolone. not hating on anyone, but i'm a cheese pleb and thats aight with me cause shitty cheese is still delicious

>>	Anonymous Thu Mar 26 19:50:37 2015 No.6359131 File: 2.95 MB, 4128x2322, 20141230_122532.jpg [View same] [iqdb] [saucenao] [google] >>6359118 really? who would have thought fat and salt would be good?

Anonymous Fri Mar 27 01:27:29 2015 No.6359895
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>>6355132
I like Stilton. Maytag. Saint Agur. Young Gorgonzola.
And all of the pics in this thread (can't be assed to read posts).

Just bought some Beemster aged tonight. It's my favorite. Has been for a few years.
Also some Welsh Cheddar (Collier?).
~$25 of cheese there... oops.

Got some over-ripe Bonne Bouche (half off) in the fridge that I'm using on steaks, and a smoked blue. Tillamook medium Cheddar just because I always have it. Some grated Reggiano. Um... Some shitty shredded low-moisture mozzarella. And some singles I made with Reggiano and Provolone and Cheddar.
Just finished a chunk of Double Gloucester with onion. Was very potent, but pretty nice.

Anonymous Fri Mar 27 01:44:06 2015 No.6359914
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>>6355132
has anyone here had Parmesan Crisps?

They taste like, well, when you make a pizza and some of the cheese falls off the crust and lands on the pizza pan and melts, and then kind of solidifies and hardens, you know that?

That's what they taste like and I happen to love the taste.

>>	Anonymous Fri Mar 27 01:56:43 2015 No.6359933 >>6359914 Secret trick: you can do that with other cheeses too.

>>	Anonymous Fri Mar 27 02:03:31 2015 No.6359941 >>6359933 Really? Teach me how

>>	Anonymous Fri Mar 27 02:05:34 2015 No.6359944 >>6359914 >>6359914 Yeah dats good. Have you taken the rind from a parmigiano-reggiano and toasted it over some flame? Especially good if you have too much rind saved for soups. Eat it.

>>	Anonymous Fri Mar 27 02:08:36 2015 No.6359947 >>6359941 microwave cheese on a plate for 2 minutes

>>	Anonymous Fri Mar 27 02:09:25 2015 No.6359948 >>6359947 no way, it can't be THAT easy Nevertheless I'll try it

>>	Anonymous Fri Mar 27 02:13:46 2015 No.6359955 >>6359948 ... Shred cheese. Clump in non stick pan on med-low heat. Wait for it to crisp a little. Remove from heat while it's still maleable.

>>	Anonymous Fri Mar 27 03:10:57 2015 No.6360042 >>6355132 CHEDDAR CIDER get nice and drunk and eat cheese every day

>>	Anonymous Fri Mar 27 03:12:10 2015 No.6360043 >>6360042 it helps that I can get nice local cheddar and cider though, just buying generic supermarket shit isn't the way to go unless you have to cheese bless england and/or cornwall

>>	Anonymous Fri Mar 27 03:13:56 2015 No.6360046 >>6355132 There are so many delicious cheeses it's honestly too difficult for me to pick a favorite.

>>	Anonymous Fri Mar 27 03:37:21 2015 No.6360067 >>6359100 Do it. Quince paste makes it some next level shit

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