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/ck/ - Food & Cooking

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6703767 No.6703767 [Reply] [Original]

Favorite kind
Favorite Pairing
Ect

Pic related, I love goat cheese with red meat

>> No.6703785

>>6703767
Aged Swiss and beer are my go to

>> No.6703787

>>6703767
I likes me some swiss and sea salt chocolate. Swiss doesn't have too much flavor so with the salt in the chocolate it makes it better.

>> No.6703788
File: 760 KB, 2157x1933, muh feta.jpg [View same] [iqdb] [saucenao] [google]
6703788

sheeps milk cheese > goats milk cheese

>> No.6703795

Smoked Gouda with some ham on a cracker. Should be enjoyed with company while everyone ingests copious amounts of alcohol.

>> No.6703800

>>6703767
Gruyere and prosciutto
also like blue cheese on my steaks

>> No.6703803

Brie and caramelized onions
Herbed goat cheese and roasted zucchini
Smoked swiss and smoked salmon

>> No.6703809

>>6703788
I've never tried it but I will add it to my list of things to try. Where would I go about getting this cheese tho?

>> No.6703813

>>6703803
Wow these sounds amazing especially the last one

>> No.6703816

>>6703809
if you have any local imported food markets try to find some Bulgarian feta

>> No.6703817

Cream cheese and hot pepper jelly on a ritz cracker. sooo good

>> No.6704318

>>6703767
Really good, sharp, aged Vermont cheddar (it's gotta have those crunchy little mineral crystals in the curd) with tart, sweet and crisp apples.

>> No.6704336
File: 381 KB, 800x674, BURRATA.jpg [View same] [iqdb] [saucenao] [google]
6704336

I love burrata with ham and toasted garlic bread

>> No.6704350

>>6704318
>Vermont cheddar
This is a cheese thread anon.

>> No.6704375

A well aged (very dry) English or Irish cheddar with a good tomato chutney. Alternatively, with a good strong cloudy scrumpy/

>> No.6704410
File: 34 KB, 310x308, sebastians_flavor_combinations.jpg [View same] [iqdb] [saucenao] [google]
6704410

>> No.6704463

>>6704350
Some world class cheddars come from Vermont. I hear they make some pretty good wine in Napa, too.

>> No.6704465

>>6704463
Cheddar comes from Cheddar my friend.

>> No.6704467

>>6704465
Muh origins

>> No.6704468

>>6703788
Sheeps milk feta (i.e the original feta, nothing hipster here) is the best feta. I can't believe I conned myself into thinking cow milk feta was the best cheese.

Besides that, my favourite cheese is brie.

>> No.6704469

>>6704467
Muh shite american "cheese" products

>> No.6704479

>>6704469
Oh, so you've had it then! Your palate must be very discriminating! Tell me more about fine British cuisine!

>> No.6704531

Any good paring for brie cheese? Wine is good but I Want something solid.

>> No.6704557

>>6704479
I have indeed. Unlike you my uncultured friend I possess a passport and have traveled widely
>Your cheese is shite.

>> No.6704563

>>6704531
Crackers, crusty bread, pears, apricots, crisp apples, grapes, ham. Trick with brie is to find something that's a flavor and textural contrast (sharp, acidic/crisp), yet doesn't overpower the mild, earthy notes of the cheese. Me, I tend to go for a bosc pear and a buttery cracker as the standby.

>> No.6704566
File: 573 KB, 691x870, savory-pear-and-spinach-tart.jpg [View same] [iqdb] [saucenao] [google]
6704566

Blue cheese and pears, it's like tomatoes and basil, they're just perfect together.

>> No.6704574

>>6704557
Sorry, bub. You've dropped the sarcasm ball. It's not funny anymore, and I feel kinda bad for you now. Stilton and English cheddar are great cheeses. Have a good one.

>> No.6704609
File: 91 KB, 701x590, wensleydale-cranberry.jpg [View same] [iqdb] [saucenao] [google]
6704609

>>6703767
GOAT

>> No.6704610

>>6704557
>traveled

Travelled has two ls in m8

>> No.6704612

>>6704610

no

>> No.6704615 [DELETED] 

>>6704612
>bashing yanks whilst using their spelling

Cuck

>> No.6704618
File: 15 KB, 292x257, RHyH34Q.jpg [View same] [iqdb] [saucenao] [google]
6704618

>>6704615

>i'm not even the same anon

Get that sand checked out m9.

>> No.6704623

>>6704618
oh shit you got me good m8

>> No.6704636

>>6704336
good taste my man

>> No.6704756
File: 58 KB, 490x343, halloumi.jpg [View same] [iqdb] [saucenao] [google]
6704756

Halloumi is top tier cheese, fucking amazing on kebabs

>> No.6704764

>>6704609
What kind of cheese is this?

>> No.6704780
File: 128 KB, 500x350, 2072786003_8540e90af6.jpg [View same] [iqdb] [saucenao] [google]
6704780

>>6704609
Yesssss crumbly cranberry goodness, so good with these

>> No.6704788

>>6704764
Cranberry goat it looks like.

>> No.6704828

>>6704788
Omg that sounds delicious, but does it take away from the cheese during the process it takes to get the cranberries in there?

>> No.6704841

>>6704828
You can't taste the difference

>> No.6704854
File: 27 KB, 392x242, 1411886477640.jpg [View same] [iqdb] [saucenao] [google]
6704854

>> No.6704856
File: 1.80 MB, 1400x2000, 1437277606824.jpg [View same] [iqdb] [saucenao] [google]
6704856

>> No.6704859
File: 334 KB, 1020x720, 1412137761597.jpg [View same] [iqdb] [saucenao] [google]
6704859

>>6704854
>>6704856
hivemind

>> No.6704863
File: 3 KB, 230x219, index.jpg [View same] [iqdb] [saucenao] [google]
6704863

My favorite. I like to pair this in between white bread, pan fried on both sides.

>> No.6704909

>>6704863
At least throw some lunch meat somewhere in there

>> No.6705094

Any truffle cheese
Manchego
Smoked mozzarella

>> No.6705111
File: 964 KB, 1220x915, IMG_4729.jpg [View same] [iqdb] [saucenao] [google]
6705111

>>6703767
>>6703788
please rate. don't mind the piece of bread.

>> No.6705119

>>6705111
4/10
Would not fuck

>> No.6705124

>>6705111
poor mans meal
slav confirmed

>> No.6705127

>>6705124
you got me.

>> No.6705136

>>6705111
That piece of bread looks miserable.

>> No.6705142

>>6705111
Looks like an English ploughman's lunch.

https://en.wikipedia.org/wiki/Ploughman%27s_lunch

>> No.6705149
File: 86 KB, 508x425, Quarter_Wedge_of_Quenby_Hall_Blue_Stilton®[1].jpg [View same] [iqdb] [saucenao] [google]
6705149

Have y'all niggas ever gotten some stilton that have a weird sort of fruity taste?

I fucking hate it. Otherwise stilton's my favorite cheese

>> No.6705156

>>6705149
>weird sort of fruity taste
I have no idea what you are talking about.

>> No.6705159

>>6705149
Quenby Hall Cheese went bust in 2011/2012 irc.

>> No.6705165

Smoked Gouda with summer sausage and beer is one of my favorite snacks. My favorite is blue cheese though.

>> No.6705170

>>6705159
What happened to them and was their cheese good ? Just asking because I love Stilton.

>> No.6705176

>>6705111
>the Bulgarian and hate olives
i lold at that little bread

>> No.6705237

>>6705111
Are you sure that's a piece of bread and not a giant crouton?

>> No.6705254

>>6705237
its a big rye chip

>> No.6706457

>>6704764
>wensleydale-cranberry.jpg
>wensleydale-cranberry
>Wensleydale Cranberry

I'm gonna go out on a limb and say Kraft Velveeta.

>> No.6706499
File: 39 KB, 350x291, OldCroc.jpg [View same] [iqdb] [saucenao] [google]
6706499

This shit RIGHT HERE.

It has so many calcium lactate crystals, it sparkles.

It's so creamy, you might as well be an ant that got trapped in an amish butter churner's barrel and is destined to die a fatty, delicious death

It's got crystals so big, that when I make myself a snack bitches think I'm some kind of rapper.

>> No.6706519

>>6703788
In such full agreement. I still like goat's milk cheese, but sheep is king.

Lately I like a sheep bleu cheese lightly drizzled with honey and topped with cracked black pepper, on toast or bread or whatever is handy.

>> No.6706528

>>6705111
A-

>> No.6706535

smoked gouda
smoked gouda and crackers

>> No.6706544

>sharp cheeses (my favorite type of cheese)
Pretty much any Cheddar
Skellig
Dubliner
Gouda
American Muenster
Mimolette
Cyganski
Colby Jack
Kefalograviera
Kasseri
>mild cheeses
Swiss
Lorraine
Port Salut
>"grating" cheese
Parmesan
Asiago
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
Chaumes
>blue cheeses (not really a big fan of these either)
Bleu de Queyras
Bleu de Causses
>brined cheeses
Feta
Halloumi
Paneer
Sirene
>other
Cotswold
Five Counties
Pepper Jack
Horseradish Cheddar
Anything with beer, wine, or some form of alcohol in it.

>> No.6706550

>>6704531
Sour cherry Preserves
Plum Preserves
Orange Marmalade
Honey
Caramelized Pecans
Candied Almonds

>> No.6706777
File: 45 KB, 610x257, Swiss.jpg [View same] [iqdb] [saucenao] [google]
6706777

I worked in a deli at a health food store, and they had the "high quality" meats and cheese. I gained 20lbs from working there cause that meat was so good compared to the shit bologna my family would eat cause poor.
anyways Boar's Head imported swiss is my favorite.

>> No.6707394

>>6704336
Burrata is ambrosia of the gods

>> No.6707403

>tfw I don't like any exotic cheeses

Just uncultured in general probably. I really like pepper jack though, not much for "wet' cheeses, or really dry ones either. Im ok with not being a cheese connoisseur

>> No.6707416

>>6703767
>favorite kind
Parmesan
>favorite pairing
Pasta of any kind
I haven't tried too many cheeses. The last "real" cheese I got (besides Parmesan) was smoked Gouda, and that was probably over a year ago. I didn't like it, it tasted metallic. I want to try aged cheddar with a lot of calcium lactate crystals. it sounds interesting.

Does Trader Joe's have any good aged cheddars?