/ck/ - Food & Cooking

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Anonymous Tue Oct 27 11:34:50 2015 No.7016494 [Reply] [Original]

What are some high quality cheeses that have a mild taste to them? Nothing that smells awful, please.

>>	Anonymous Tue Oct 27 11:38:21 2015 No.7016503 Emmentaler, taleggio, brie, and a good italian fontina are some good starting points. Are you eating it by itself? In a dish? On a cheese board?

>>	Anonymous Tue Oct 27 11:39:07 2015 No.7016509 >>7016494 from mild to strong it NEED to smell. it's fucking cheese not your processed american cream cheese.

>>	Anonymous Tue Oct 27 11:40:18 2015 No.7016513 File: 793 KB, 5567x3928, Cru-Epoisses-250g-lait-cru-ouvert-détouré.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Tue Oct 27 11:40:35 2015 No.7016515 >>7016509 yurop pls go

>>	Anonymous Tue Oct 27 11:40:51 2015 No.7016516 Colby, tastes especially good melted.

>>	Anonymous Tue Oct 27 11:53:08 2015 No.7016547 Young gouda or butterkaese. Both are exactly what you want.

>>	Anonymous Tue Oct 27 12:47:51 2015 No.7016640 File: 1.08 MB, 1600x1200, Chicken_Biskit-Easy_Cheese-1.jpg [View same] [iqdb] [saucenao] [google] >>7016494

>>	Anonymous Tue Oct 27 12:56:38 2015 No.7016662 >>7016513 man I can smell it through the screen

>>	Anonymous Tue Oct 27 13:03:50 2015 No.7016685 STILTON T I L T O N

>>	Anonymous Tue Oct 27 13:08:59 2015 No.7016694 Gruyère.

>>	not the old stuff tho fam Tue Oct 27 13:57:07 2015 No.7016816 GOUDA O U D A

>>	Anonymous Tue Oct 27 14:00:41 2015 No.7016831 off the top of my head, fynbo, gouda, danbo, camembert, brie, fontina, chubut, saint felicien, chubut

>>	Anonymous Tue Oct 27 15:45:52 2015 No.7017156 >>7016494 gouda, brie

>>	Anonymous Tue Oct 27 15:51:42 2015 No.7017169 >>7016831 >camembert mate, good camembert smells and has a very strong taste

>>	Anonymous Tue Oct 27 15:54:40 2015 No.7017181 File: 208 KB, 1500x1499, Jarlsberg.jpg [View same] [iqdb] [saucenao] [google] >>7016494 Jarlsberg is god tier mild cheese.

>>	Anonymous Tue Oct 27 15:55:21 2015 No.7017182 File: 481 KB, 499x315, tim shrug.gif [View same] [iqdb] [saucenao] [google] I like Jarlsberg a lot, but I don't know much about food so for all I know it could be a poorfag tier pleb cheese. Someone put me in my place.

>>	Anonymous Tue Oct 27 16:04:39 2015 No.7017204 >>7017181 >>7017182 Jarslberg is cheap as shit. By far one of the cheapest cheeses there is

>>	Anonymous Tue Oct 27 16:06:01 2015 No.7017211 >>7017204 I live in Canada, anything that isn't cheddar is considered fancy,

>>	Anonymous Tue Oct 27 16:12:39 2015 No.7017235 >>7017211 mozzarella isn't fancy either

>>	Anonymous Tue Oct 27 16:41:19 2015 No.7017353 >>7017235 >Not having fancy mozzarella made from buffalo milk

Anonymous Tue Oct 27 18:25:25 2015 No.7017701
File: 74 KB, 640x480, 10624745_10152886333153330_3749945323147938226_n.jpg [View same] [iqdb] [saucenao] [google]

>>7016494
I'd try out a nice block of Velveeta. I go through one every few days.
Also there is a very mild one called Kraft Singles. I believe they're based out of Germany

>>	Anonymous Tue Oct 27 18:32:43 2015 No.7017719 File: 32 KB, 350x324, nigger_cheese.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Tue Oct 27 18:32:45 2015 No.7017720 >>7017211 Meanwhile, in Quebec http://www.ourcheeses.com/

>>	Anonymous Tue Oct 27 18:34:27 2015 No.7017725 monetary jack

>>	Anonymous Tue Oct 27 18:36:16 2015 No.7017729 I don't know if it's high quality, but Muester cheese is very good.

>>	Anonymous Tue Oct 27 18:40:31 2015 No.7017745 File: 73 KB, 576x576, Halloween-mini-monster-cheese-balls-Halloween-recipe-appetizers-snacks-edible-crafts-shredded-cheese.jpg [View same] [iqdb] [saucenao] [google] >>7017729 Spooky!

>>	Anonymous Tue Oct 27 22:46:34 2015 No.7018476 >>7016694 based. thin slice of this in a ham sandwich is to DIE for

>>	Anonymous Tue Oct 27 22:50:10 2015 No.7018484 M A N C H E G O A N C H E G O

>>	Anonymous Tue Oct 27 22:57:04 2015 No.7018504 >>7016494 I like that cheese they put on nachos but I don't know what it's called.

>>	Anonymous Tue Oct 27 22:58:01 2015 No.7018509 >>7016494 Harvati

Cheesemonger !l5Ju6Ly8I2 Tue Oct 27 23:49:33 2015 No.7018641

>>7018484

I second the nod to Manchego. Manchego aged 6 months or more is my favorite.

I will also add the following cheeses:

Fontal (an Italian Fontina offshoot, tends to be a little less pungent than Fontina, and already mild cheese)
Comte (preferably a green label one, one of my favorite French, non-brie style cheeses)
Toma by Point Reyes Creamery, if that's available to you. Alternatively, any Toma or Tomme cheese.

>>	Anonymous Tue Oct 27 23:52:58 2015 No.7018660 Casu de marzu Limburger Your sister's cunt

>>	Anonymous Tue Oct 27 23:56:29 2015 No.7018668 >>7016494 buy some saints andre serve with local honey crackers and fruit

>>	Anonymous Wed Oct 28 01:10:07 2015 No.7018877 >>7017701 Tbh fam, both very good

>>	Anonymous Wed Oct 28 09:26:34 2015 No.7019601 >>7018484 >>7018641 Manchego is definitely the top tier cheese, and is definitely a cheese worth buying even if it doesn't meet what you are currently looking for OP. It has a fairly mild profile and when aged has an incredible peppery taste.

>>	Anonymous Wed Oct 28 11:35:21 2015 No.7019852 St. Paulin Oka

>>	Anonymous Wed Oct 28 11:45:48 2015 No.7019884 >>7018660 Maggots are bretty rich in protein

>>	Anonymous Wed Oct 28 21:08:54 2015 No.7021376 >>7018509 >>7018509 >>7018509 >>7018509 only right answer

>>	Anonymous Wed Oct 28 21:09:53 2015 No.7021379 >>7019852 This man knows what's up.

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