/ck/ - Food & Cooking

[Anonymous No.6746691]

This stuff is fucking great
Cheese thread

[Anonymous No.6746698]

Is it available outside of France?

[Anonymous No.6746703]

>>6746698
American here, I've been eating it for years and I always just assumed it was Spanish until your post.

Not op, btw.

[Anonymous No.6746707]

I think I had some of that a few years ago at a small plates restaurant where I worked and it was pretty good. Now I wanna try it again.

This shit is pretty awesome as well, though my current favourite is Cape Vessey from Fifth Town.

[Anonymous No.6746708]

>>6746703
Well good on you, I'm French and I really enjoy this cheese too :D

[Anonymous No.6746710]

>>6746691
anytime I get basque it seperates

[Anonymous No.6746715]

This is fucking good

[Anonymous No.6746716]

>>6746703

Six of one half dozen of the other, Basque territory is basically where spain turns into france. Pro tip though; don't call someone from Basque country spanish, it doesn't go over well.

[Anonymous No.6746719]

This is also fucking good

[Anonymous No.6746724]

>>6746716
> don't call someone from Basque country spanish, it doesn't go over well

What are they going to do? Bomb me?

Anyway ETA make such boring movements, I prefer a watch with a variable inertia balance wheel.

[Anonymous No.6746733]

>>6746724

More likely just regular physical violence

[Anonymous No.6746742]

>>6746715
That looks good. I want that. Inside of me.

[Anonymous No.6746947]

This is the best. It's basically a combination of Gorgonzola and Camembert.

[Anonymous No.6747023]

[Anonymous No.6747049]

>>6747023
American flyover pls go

[Anonymous No.6747104]

>>6747049
Nigga plz
I live in NY
The average person eats kraft or some form of embalmed cheese
I'm beginning to think that the faggots who use the term 'flyover' live in nebraska or some other useless state

[Anonymous No.6747122]

>>6747104
As the guy who started this "flyover" shit, thank you for the keks

[Anonymous No.6747156]

>>6746715
I wouldn't even keep that sitting in the trash can in my house.

[Anonymous No.6747202]

Gloucestershire Cheese is amazing

[Anonymous No.6747306]

>>6746716
>FIRE INA DA HOL

[Anonymous No.6747322]

i'm literally about to drive to giant eagle to get some goddamned havarti or blue even though it's 10:30 and i gotta get up for work in 7 hours

haven't had any good cheese in ages

[Anonymous No.6747335]

>>6746691
anyone had new zealander cheese? can you describe it to me? there's some available at a local market but it's kinda pricey to get without having a clue if it'll be good or shit

[Anonymous No.6747463]

>>6746947
>It's basically a combination of Gorgonzola and Camembert

oh god muh dick

[Anonymous No.6748793]

>>6746691
Pag cheese is the best regional variant of pecorino/manchego, IMO. Although Sardinian pecorino is terrific as well.

[Anonymous No.6748796]

Hands down better than Parm any day of the week.

[Anonymous No.6748799]

>>6748796
Pecorino is completely different from parmesan. Parmesan is cow's milk, pecorino is sheep.

[Anonymous No.6749197]

I love this stuff.

[Anonymous No.6749430]

>>6747122

[Anonymous No.6749477]

>>6746715
Jesus that is some sexy cheese.

[Anonymous No.6749493]

>>6747023
literally why

[Anonymous No.6749517]

>>6747122
>As the guy who started this "flyover" shit

fuck you

worst meme ever after that stupid frog

[Anonymous No.6749532]

>>6749517
I actually had no idea it would cause such a ruckus. It's not like it's unknown outside of 4chan, but I started using it here more frequently a couple years back (not sure exactly, the years all start to run together after a while). And then I must have really pissed off some cultureless nopassport flyover, because suddenly there was tremendous butthurt with some anon spamming it as a false flag every day for several weeks, crapflooding every thread with "flyover flyover flyover".

It worked and I got a few bans for a while after that started, but the mods must have gotten desensitized, and now it seems to be accepted 4chanspeak.

Anyway I have no regrets.

[Anonymous No.6749540]

>>6749532
>>6749517
Oh also I live in new york city and I do fly over flyover land on a regular basis

I was about to post a picture I took of flyover land from FL380 3 weeks ago, but then I realized it might be sync'd to one of various accounts that can be traced back to me. So you'll have to take my word for it.

[Anonymous No.6749846]

[Anonymous No.6749866]

>>6749517
Flyover isn't an internet meme.... it's been around for awhile. Same thing with pleb.

[Anonymous No.6749873]

>>6749866
yes it's been around for a long time, but it hasn't been shilled to shit like it is on /ck/

seriously, you're lucky to find a thread on /ck/ where some idiot hasn't brought up flyovers for no fucking reason. that's not how it is on any other board, site or in real life.

[Anonymous No.6749891]

>>6749873
/ck/ can be pretty hit or miss, we had a self post thread here last winter and it didn't even get derailed or taken down even though it was off topic.

[Anonymous No.6750053]

Best basque cheese coming through

[Anonymous No.6750095]

>>6749873
I agree but how the fuck can you shill an unaffiliated word?

[Anonymous No.6750160]

>>6746691
mmmm

[Edgar !!PWXmqbpPR/R No.6750173]

This is the concept of cheese done to perfection.

I've had 40 dollar Gouda, and I've sampled the best cheeses in the world. I'm not an amateur. I know my cheeses and still nothing I have ever tried matches the sheer awesomeness of one of these cheese wheels. You can even eat it with the wax on. That's how good it is.

The texture is like mother's milk fluffed into a marshmallow. It's soft. It's almost real, like you're biting into something that was once living. Your saliva is infused with the dairy leaving your mouth a watery milky oasis. It's so creamy. It always smells fresh, ah yes, straight from the cow even.

Nothing beats them. A pack of Babybels won't put a hole your wallet and best of all you can find them ANYWHERE. The calorie count is good too.

This isn't the last cheese review I'm going to do.
I promise. But it is the best thing I will review.
Babybel Cheese is a masterpiece. Buy Now. A+

[Edgar !!PWXmqbpPR/R No.6750199]

>>6746715
Now this... this I do not like. I've had it, trust me. I'm not blowing wind up your keister for a laugh. Fourme d'Ambert entamee STINKS to high heaven. It made me heave every time I tried to finish the friggin thing! Those chewy chunks you see in the image can only be described as SPOILED in taste. Have you ever had sour cream that's gone foul and whose active live and active cultures squirm visible to the naked eye like little worms? Imagine an extra chunky version of that. I'm sorry, but you'd be a fool to spend your money on this, AND I'm not even frugal with my allowance. This is trash.

[Anonymous No.6750211]

>>6750173
>amazed at how terrible your post was
>see trip
go ferment some water

[Anonymous No.6750697]

>>6750211
Right...

[Anonymous No.6750702]

>>6750173
>>6750199
>americans

[Anonymous No.6751110]

>nobody posted Beecher's
Really /ck/

[Anonymous No.6751760]

>>6748799
Yea, I know. I'm just saying it tastes better. I guess I mean I prefer it when choosing a hard cheese to use on something like a salad or whatever.

[Anonymous No.6751781]

>>6746715
hnngh

[Anonymous No.6751791]

Cranberry Wensleydale. It is absolutely heavenly.

[Anonymous No.6751794]

>>6747023
Hi Wisconsin!

[Anonymous No.6751805]

[Anonymous No.6751812]

>>6751791
Very good pick.

In my admittedly limited experience, pic related has been my favorite.

[Anonymous No.6751846]

A hard cheese with fucking amazing taste, the smell is a bit much for some.

[Anonymous No.6751847]

>>6747023

[Anonymous No.6751929]

>>6746716
They're not spanish. Only half of them are spanish; the other half are french.

[Anonymous No.6752077]

tastes great and you can use it with a wide variety of foods

[Anonymous No.6752089]

>>6746703

Basque country is part of Spain and France. I assume this cheese is from the french basque country.

[Anonymous No.6752208]

>>6746691

>pasteurised
>mass produced for export to America
>laughingcheesemongers.jpg

[Anonymous No.6752316]

>>6749846
>forbidden in the USA

[Anonymous No.6752382]

>>6752316

Not anymore. I bought some last week.
http://www.murrayscheese.com/mimolette.html#

[Anonymous No.6752481]

Fontia is the GOAT cheese

[Rangiri !!Hkd0xa3STCu No.6752581]

>>6746691
If you're not down with Spanish Manchego cheese you're a fucking prole.

[Anonymous No.6752586]

>>6747104
That's not a surprise, considering that people from New York eat like fucking shit. You faggots have almost no actual grocery stores, getting fresh meat and vegetables is stupid hard over there. It's no wonder that New York is obsessed with bullshit like Pizza and Hotdogs, considering that eating food of real substance is so fucking hard. Restaurant culture in New York is great, but the average day-to-day diet of New Yorkers is below flyover tier.

[Anonymous No.6752597]

>>6748793
shhh never reveal the Croatian secret

[Anonymous No.6752618]

>>6750095
Shill is a buzzword that 4chan drove into the ground, the way we drove words like cuckold and autistic into the ground.

[Anonymous No.6752696]

[Anonymous No.6752741]

Anyone here enjoy Tomme Crayeuse?

[Anonymous No.6753598]

I just had to send an email to a grocery store chain because their local store has shit for stock in general. The cheese department is particularly bad. They don't even have entry level shit brie. Like what the actual fuck? Even Target has brie.

[Anonymous No.6753676]

västerbottenost coming through

[Anonymous No.6753776]

>>6752316
>>6752382

It looks like the FDA has decided to allow it again. They still ban all unpasteurised soft cheeses though. Brie, camembert, epoisses, crottin, gorgonzola, mozzarella, burrata, ricotta… The list goes on and on, and probably covers most of the best cheeses in the world. Until those are legal, Americans have no business talking about cheese.

[Anonymous No.6753779]

>>6753776

what are you talking about?

i've had lots of brie, camembert, gorg, mozz, burrata, and ricotta.

camembert is GOAT.

[Anonymous No.6753802]

>>6753779

No, you've had pasteurised versions for export, or American imitations. The real ones are made with raw milk, and are thus banned by the FDA because there's a one in a billion chance you might get food poisoning.

[Anonymous No.6753805]

>command+f "livno"
>0 of 0

seriously faggots

[Anonymous No.6753814]

>>6753802

well shit.

that's fucking gay.. how much different are they? is it like the difference between regular and high % butterfat (vermont) butter? like something you didn't realize could be any better until you try that version of it?

[Anonymous No.6753817]

>>6753776
>unpasteurised soft cheeses

Serious question, does illness from cheese even exit? I guess it can happen when the surface gets contaminated but bad bacteria developing in the cheese? Never heard about it.

[Anonymous No.6753842]

>>6753814

Pretty much. Pasteurisation kills off bacteria, which are the main things responsible for the flavours in cheese, so pasteurised versions tend to be milder, blander, and less complex. The main reason given for banning them is because they can contain listeria, which can cause miscarriages, though the French eat them by the truckload and haven't had an incident in decades. Write a letter to your congressman.

[Anonymous No.6753845]

>>6753817

It's vanishingly rare, you're probably more likely to be hit by lightning. As I say in >>6753842 it's only really risky for pregnant women, though the way they get around that here in Europe is advising pregnant women not to eat unpasteurised cheese.

[Anonymous No.6754027]

>>6751846
I had appenzeller while in switzerland, but honestly preferred Gruyere.