>Brie hyped up by /ck/ >Finally get my hands on it >Glorified Cheeze Whizz Can someone give me cheese recommendations that will help me refine my palate?

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Anonymous Mon Mar 27 05:07:07 2017 No.8736352 [Reply] [Original]

>Brie hyped up by /ck/
>Finally get my hands on it
>Glorified Cheeze Whizz

Can someone give me cheese recommendations that will help me refine my palate?

Anonymous Mon Mar 27 05:13:37 2017 No.8736363

>buy President brand pasteurized export-only brie made for Amerilards because the WIDF banned properly made cheese because Kraft can't into labor intensive traditional food production without making people sick
>wonder why it tastes like cheese whiz
This is why

Not sure how to help, sorry

>>	Anonymous Mon Mar 27 05:18:37 2017 No.8736374 >>8736363 Oh shit, for real? I mean that's like exactly what happened with me. Is there no actual way to eat real brie in the United States? This is a weirdly informative explanation by the way, thanks man

>>	Anonymous Mon Mar 27 05:52:42 2017 No.8736435 File: 376 KB, 2048x768, Tain cheese.jpg [View same] [iqdb] [saucenao] [google] You might find pic related to be of interest. Caboc is one of the richest chesses I've ever tried. I prefer crowdie, it has a mellower taste.

>>	Anonymous Mon Mar 27 05:55:31 2017 No.8736440 >>8736374 most very large cities have at least one good cheesemonger, though its usually not very famous/well known. Finding a good cheesemonger is the only way a normie can eat good cheese

>>	Anonymous Mon Mar 27 06:05:06 2017 No.8736470 File: 52 KB, 600x450, 82.jpg [View same] [iqdb] [saucenao] [google] >>8736352 French here, I have no fucking idea of how you can get it in america but if you can, try Salers. You don't know shit about cheese until you've tasted it.

>>	Anonymous Mon Mar 27 06:32:26 2017 No.8736510 >>8736352 Roblochon

>>	Anonymous Mon Mar 27 06:50:13 2017 No.8736542 >>8736363 Is president brand in europe similar(outside france)? I buy their brie/camambert all the time, it's only a step above store brand, but it's pretty ok for the price overall

>>	Anonymous Mon Mar 27 06:58:53 2017 No.8736558 >>8736440 >>8736470 >>8736510 Thanks guys, I'll do my best to learn some cheese.

>>	Anonymous Mon Mar 27 09:00:01 2017 No.8736709 File: 204 KB, 1620x1018, danablu-sliced.png [View same] [iqdb] [saucenao] [google] leave blue cheese to me

>>	Anonymous Mon Mar 27 09:13:15 2017 No.8736732 >>8736709 >he fell for the blue cheese meme

>>	Anonymous Mon Mar 27 09:16:15 2017 No.8736739 >>8736732 U wot m8 ? If you don't like the Bleu d'Auvergne then you don't like cheese.

>>	Anonymous Mon Mar 27 09:17:11 2017 No.8736741 File: 65 KB, 1000x838, KRAFT-SINGLES.jpg [View same] [iqdb] [saucenao] [google] Don't even say you know anything about flavor till you try some of these babies.

>>	Anonymous Mon Mar 27 10:39:35 2017 No.8736932 >implying Kraft singles isn't the best cheese

Anonymous Mon Mar 27 11:28:31 2017 No.8737055

Once I got some hard, chalky greek cheese that started with K or something, shit was amazing. Went back to the same supermarket a week or two later to get more and was disappointed when they stopped stocking it. I know it's a long shot but anyone know what it might be? I usually don't like hard or chalky cheeses but this one blew me away.

>>	Anonymous Mon Mar 27 11:32:42 2017 No.8737065 >>8737055 http://www.greece.org/hellas/cheese.html

>>	G8rH8r Mon Mar 27 11:32:50 2017 No.8737066 >>8737055 kefalotyri

>>	Anonymous Mon Mar 27 11:34:06 2017 No.8737069 >>8736932 >>8737066 Beat me to it

>>	Anonymous Mon Mar 27 11:46:42 2017 No.8737095 >>8736352 >being inspired to eat brie by /ck/ >thinking it tastes like "american processed cheese" Your well gone, stick to what you know fatty.

>>	Anonymous Mon Mar 27 13:38:53 2017 No.8737459 >>8736352 Red Leicester is fucking tasty, as are most english cheddars. But they're probably banned from import to the US because protectionism. And your inferior american palate can't taste things anyway.

>>	Anonymous Mon Mar 27 13:39:59 2017 No.8737462 >>8737459 I can get Red Leicster, as well as many other English cheeses, at my local supermarket here in Texas.

>>	Anonymous Mon Mar 27 13:42:04 2017 No.8737471 File: 671 KB, 3024x4032, o1tm4h0uop7y.jpg [View same] [iqdb] [saucenao] [google] >>8736741 Step aside

>>	Anonymous Mon Mar 27 13:46:33 2017 No.8737489 >>8737471 >Has to be labelled as food just in case you weren't sure And I'm still not convinced.

>>	Anonymous Mon Mar 27 13:47:11 2017 No.8737494 >>8736352 it's more like butter, and makes excellent biscuits if you sub it for butter. also don't eat it cold, wrap it in puff pastry and bake it

>>	Anonymous Mon Mar 27 13:49:09 2017 No.8737503 >>8737471 >American flavored

>>	Anonymous Mon Mar 27 13:56:14 2017 No.8737529 >>8736352 compté is my favourite cheese , problem is that iam french and i don't know if you'll find it

>>	Anonymous Mon Mar 27 14:00:24 2017 No.8737551 is triple cream brie cheese basically just butter?

>>	Anonymous Mon Mar 27 14:15:22 2017 No.8737641 File: 1.39 MB, 856x1204, 1489604591065.png [View same] [iqdb] [saucenao] [google] >>8736352

>>	Anonymous Mon Mar 27 14:15:52 2017 No.8737644 >>8736510 C'est du rEblochon...

Anonymous Mon Mar 27 14:17:30 2017 No.8737659

>>8736363
So much this. In Canada we have both kinds because US influence and you can clearly see and taste the difference. Pasteurizes Brie is a truly WTF product. It's so disgusting.

Thank god for Quebec making good brie cheese tho or I'd be shit out of luck over here in Alberta

>>	Anonymous Mon Mar 27 14:17:54 2017 No.8737661 >>8736470 you can't, all salers is made from unpasteurized milk and is therefore the equivalent of nuclear waste according to the FDA

>>	Anonymous Mon Mar 27 14:18:31 2017 No.8737667 Imo cheese on its own sucks without wine

>>	Anonymous Mon Mar 27 14:18:43 2017 No.8737668 >>8736741 >>8736932 Kraft singles have their uses, mainly on grilled cheese sandwiches and cheeseburgers, where it melts pleasantly. But both can also be improved with traditional cheeses, if you're willing to build the burger around that flavor.

>>	Anonymous Mon Mar 27 14:22:00 2017 No.8737679 File: 29 KB, 640x480, Red Leicester.jpg [View same] [iqdb] [saucenao] [google] >>8737459 you can get it here but it's like $20/lb

>>	Anonymous Mon Mar 27 14:23:40 2017 No.8737691 File: 650 KB, 587x600, 1407363450848.png [View same] [iqdb] [saucenao] [google] >>8737471 >AMERICAN FLAVORED IMITATION PASTEURIZED PROCESS CHEESE FOOD God Bless

Anonymous Mon Mar 27 14:24:11 2017 No.8737695

>>8736558
GL. Cheese is a very expensive food to get into. It's really similar to wine in that respect. Sure, you can get good wine for cheap but to really dig your teeth in your gonna start shelling out decent money,

>>8736709
No joke, is this a meme or a high quality blue cheese? I ask because it's my favorite brand. I sprinkle some on every salad I make.

>>	Anonymous Mon Mar 27 14:25:42 2017 No.8737702 >>8737695 It's okay for an everyday blue cheese. No better or worse than a generic Stilton.

>>	Anonymous Mon Mar 27 14:25:58 2017 No.8737703 >>8737551 more butterfat is a good thing but it still depends on the manufacturer. Trader Joe's has some halfway decent stuff

>>	Anonymous Mon Mar 27 14:28:46 2017 No.8737713 File: 17 KB, 559x556, 1350764994558.jpg [View same] [iqdb] [saucenao] [google] >>8737471 >american flavored imitation pasteurized process cheese food Seriously, nigger? What other absurdly labeled foods can you find in america

Anonymous Mon Mar 27 14:28:47 2017 No.8737714

>>8736352
1) True cheese are raw milk
2) Président is shit
3) Some cheese, like Brie, must age to develop their taste to the fullest.

A short list in no special order (*check my fridge*) :
- Comté (nice, simple taste)
- Reblochon
- Abondance (a bit like Comté, better IMO)
- Morbier
- English Cheddar
- Gouda
- Gruyère
- Tome (several kinds, all good)
- St Maure de Touraine (Goat cheese covered in ash with an actual straw in the middle. I don't make this up)
- Brocciu (very fresh, hard to find outside Corsica)

>>	Anonymous Mon Mar 27 14:29:08 2017 No.8737716 >>8737661 Seriously ? US are a fucking meme ...

>>	Anonymous Mon Mar 27 14:30:51 2017 No.8737725 >>8737714 I'll also add a quality raw milk half salted butter, to be treated like cheese.

>>	Anonymous Mon Mar 27 14:31:24 2017 No.8737729 File: 21 KB, 263x303, food_product.jpg [View same] [iqdb] [saucenao] [google] >>8737713

>>	Anonymous Mon Mar 27 14:31:34 2017 No.8737731 >>8737702 Never had a generic stilton before. I don't think I've EVER had stilton. Sounds tasty though based on the internet. How does it compare to an average blue? is it sharper? I love sharp blue cheese

>>	Anonymous Mon Mar 27 14:33:04 2017 No.8737735 File: 220 KB, 451x527, 1442622584074.png [View same] [iqdb] [saucenao] [google] >>8737471 >American flavored imitation pasteurized process cheese food God fucking bless

>>	Anonymous Mon Mar 27 14:33:06 2017 No.8737736 >>8737731 >is it sharper? No. Stilton tends to be creamier.

>>	Anonymous Mon Mar 27 14:33:43 2017 No.8737741 >>8737661 Oh come on. Do michelin star restaurants in the US just not serve cheese then? Like how the fuck does a real nice restaurant in america get by with pasteurized cheese? There has to be a way around it

>>	Anonymous Mon Mar 27 14:35:23 2017 No.8737746 >>8737741 They can serve unpasteurized cheese, but there are restrictions on the age

Anonymous Mon Mar 27 14:41:39 2017 No.8737770
File: 248 KB, 2700x1913, 2174773f-5011-4f49-8248-14c17b6c187a.HR.jpg [View same] [iqdb] [saucenao] [google]

>>8737713
I recently realized "Made with 100% white chicken meat" does not mean it is 100% chicken

Take a look at pic related. It's ice cream right? Notice how it's not labeled as "ice cream"? That's because it can't legally be called ice cream since it doesn't have enough dairy in it. If they did label it it would be "frozen whipped dairy dessert product" and since that doesn't sound too great they just dropped labeling it altogether in hopes that people don't notice

>>	Anonymous Mon Mar 27 14:50:58 2017 No.8737813 >>8737716 You can get unpasteurized cheese here but it has to be aged 60 days, and there are some you can import but I forget which ones

Anonymous Mon Mar 27 14:53:10 2017 No.8737827

>>8737741
>>8737661
unpasteurized cheese is fine as long as it's been aged for two months. the FDA tried to raise a fuss about this but they stopped when they only detected pathogens in .87% of all raw cheese samples tested.

https://www.fda.gov/downloads/food/complianceenforcement/sampling/ucm512217.pdf

Anonymous Mon Mar 27 14:54:41 2017 No.8737833

>>8737741
if it is aged at least 60 days and domestically produced you are good to go but there are a lot of foreign cheeses you can't get legally like:

Bleu de Gex, Brie de Meaux, Brie de Melun, Camembert de Normandie, casu marzu, crottin de Chavignol, Époisses, Fourme d'Ambert, (briefly) mimolette, Mont d'Or, Morbier, Pouligny-Saint-Pierre, Reblochon, Roquefort, St. Nectaire, tomme de Savoie, Vacherin

It fucking sucks but local small producers are getting into the game so at least we can have some knockoffs

>>	Anonymous Mon Mar 27 14:54:46 2017 No.8737834 >>8737661 how hard/involved is it to take up cheese making as a hobby?

>>	Anonymous Mon Mar 27 14:55:55 2017 No.8737837 >>8737833 why the fuck would anyone on this planet ever want to eat casu marzu in the first place italians don't count as people

>>	Anonymous Mon Mar 27 14:56:40 2017 No.8737840 >>8737837 *Sardinians It's a special kind of stupid

Anonymous Mon Mar 27 14:59:12 2017 No.8737851

>>8737770
We have that vile garbage up here in Canada too. They have to have it labelled frozen dessert though. They can't sued the words "ice cream" anywhere on the label. That shit is vile. I remember I bought a bit once and I had like 2 spoonfuls before I threw the entire fucking thing out. It was just sugary cold oil.

>>8737834
Depends where you live and how much money you got, hombre. If you live in a super metro area like NYC, London, Toronto, LA, Paris, Cologne, etc it's not gonna be hard. If you live in small-town USA or even just a small city it's gonna be borderline impossible in a lot of places.

Anonymous Mon Mar 27 15:00:23 2017 No.8737860

>>8737770
Your claims are true in general but I have to get to the specifics: That is a mockup/simulation of the carton for that product, the actual production product has "dark chocolate ice cream with dark chocolatey truffles" as a lower definitive line, along with things like the nutrition info, serving suggestion disclaimer, volume, etc. The "dark chocolatey" nature of the truffles would suggest that the nodules inside the ice cream don't mean the standard definition of dark chocolate. Probably a blend with a little more oil/air/sugar etc because real chocolate truffles would not be at their best while frozen/would be more expensive.

Yay, Unilever!
The zombie-corpse of Breyers has been pumping out plenty of other Frozen Dairy Desserts. truly dark worlds.

Anonymous Mon Mar 27 15:17:47 2017 No.8737937
File: 149 KB, 643x253, Reblochon.jpg [View same] [iqdb] [saucenao] [google]

>>8737834
I watched this guy's videos a bunch because it's a comfy channel then got into it myself

https://www.youtube.com/user/greeningofgavin/videos

It's not very expensive but there are significant upfront costs. I think I spent about $300 to get started so my first generic blue cheese was $100 a pound but the subsequent ones cost maybe $1.50/lb and taste better than anything I can buy at my supermarket by a mile. Though I haven't used any since I live in a big city, you can buy unpasteurized milk in state from local producers. More than anything it is pretty labor intensive (flipping cheeses in the cheese cave, changing brines, stirring milk for 45 minutes) but for me, producing something with your own two hands makes it taste even better. Also make good gifts except now my mother keeps pestering me to make more Camembert

If you wanted to sort of test the waters you could make things like mozzarella, ricotta, and fresh farmer's cheeses for much less money to see if you like it before you sink a couple paychecks into it

>>	Anonymous Mon Mar 27 15:18:30 2017 No.8737942 Brie smells like jizz fags.

Anonymous Mon Mar 27 15:21:15 2017 No.8737949

>>8737695
i can only speak for middle/western europe, what you say is definitely not true for here.
100g of awesome, perfectly stored and ripened cheese is between 1.40$-4$ at the very best cheesemongers that arent part of some ripoff delicacystore that targets lazy rich people. 100g of cheese is a lot, for 20$ i buy more great cheese every saturday than we can realistically eat during a week. ironically almost the same pricespan holds true for the "highend" stuff at normal supermarkets, which is far from highend

>>	Anonymous Mon Mar 27 16:20:43 2017 No.8738213 what's the best real cheese to substitute for this stuff in cheeseburgers? what about nacho dip?

>>	Anonymous Mon Mar 27 16:23:49 2017 No.8738228 >>8738213 >nacho dip >real cheese stop

>>	Anonymous Mon Mar 27 16:24:28 2017 No.8738232 >>8738213 cojita

>>	Anonymous Mon Mar 27 16:31:03 2017 No.8738251 >>8738228 dude I meant what real cheese would you use to make nacho dip with.

>>	Anonymous Mon Mar 27 16:33:11 2017 No.8738257 >>8738213 strong cheddar works well, it's flavorfull, readily available and not too expensive

Mr. Jinks !//AChEron. Mon Mar 27 16:34:46 2017 No.8738263

>>8738251
Well technically any dip can be a nacho dip, but I'm guessing you're thinking of cheddar cheese dip. In which case I suggest you start with a roux and use the oldest sharp cheddar you can afford and just melt that shit down with a little bit of pepper.

Anonymous Mon Mar 27 16:34:49 2017 No.8738264

>>8738213
>what's the best real cheese to substitute for this stuff in cheeseburgers?

A cheeseburger is actually one place where processed cheese slices could be considered appropriate. But if you want to use real cheese, just bear in mind that the taste will be totally different. In some ways this is a great thing: the sky's the limit (I'm partial to a nice Black & Blue) but if you're expecting to simply replace Kraft singles with real cheese and have it taste the same, you'll be dissapointed.

>>	Anonymous Mon Mar 27 16:35:48 2017 No.8738267 >>8738251 it can be tricky to replicate the shiny-plastic-smoothness of nuclear cheesefood but you would probably be very happy with a very thick cheese sauce made from a bechamel base and a ton of chedder and maybe some colby.

>>	Anonymous Mon Mar 27 16:37:25 2017 No.8738271 >>8737641 just finished a pack of reblochon, shit's really good. it got better over time though as the crust kept evolving. is this how it's supposed to be - let it sit for a week or two to get more pungency?

>>	Anonymous Mon Mar 27 16:38:48 2017 No.8738275 >>8738263 shouldn't need a roux, just melt the cheese in a double boiler, then thin it out with cream or milk till you've got the consistency you want. you'll only need a roux if you over thin the cheese

>>	Anonymous Mon Mar 27 16:41:32 2017 No.8738278 >>8737731 for pungent try roquefort. i generally like pungent cheeses but the roqueforts i've tried have been overwhelming. excellent in small quantities though

>>	Anonymous Mon Mar 27 16:42:47 2017 No.8738282 >>8738278 yeah roquefort is great

Anonymous Mon Mar 27 17:07:20 2017 No.8738340

>>8736352
Not that brie is extraordinarily complex or anything, but if you think cheese whiz is a good comparison, no amount of any other cheese will help you.

And no, the FDA does not ban unpasteurized cheese, nor is unpasteurized cheese uncommon in the US. Like a goddamned reddit kobe beef circle jerk spouting all sorts of nonsense.

>>	Anonymous Mon Mar 27 17:54:48 2017 No.8738510 >>8737055 Anon, that store has been closed for twenty years!!!

Anonymous Mon Mar 27 18:06:36 2017 No.8738541

>>8738340
>And no, the FDA does not ban unpasteurized cheese

You are misinformed.

http://www.latimes.com/food/dailydish/la-dd-new-fda-regulations-cheeses-20140903-story.html

https://www.accessdata.fda.gov/cms_ia/importalert_7.html

The us does allow for some unpasteurized cheese to be imported, but it must be aged longer than 60 days. Any cheese made from unpasteurized milk and that is less than 60 days aged is subject to an outright import ban.

>>	Anonymous Mon Mar 27 18:30:32 2017 No.8738642 >>8738340 >the FDA does not ban unpasteurized cheese dumbass, unless you meant "the FDA does not ban ALL unpasteurised cheese" in which case you are technically correct

Anonymous Mon Mar 27 18:33:12 2017 No.8738650

>>8738541
I don't think the guy you're replying to understands how different cheeses have different optimal times for eating. He's probably from Wisconsin, where the concept of cheese went to die a modern death free of scary bloomy rinds, strong odors, runny centers, or anything of the sort

>>	Anonymous Mon Mar 27 18:39:03 2017 No.8738669 >>8738541 >>8738642 >Hurr we troll gub! Those cheeses were not banned, and especially not because they're unpasteurized. There have been batches of imports that have been sent back due to other issues besides not being pasteurized.

>>	Anonymous Mon Mar 27 19:05:10 2017 No.8738759 Is wegmans brie any good for pasteurized stuff?

>>	Anonymous Mon Mar 27 19:15:57 2017 No.8738787 >tfw like brie, but think the rind is disgusting and only eat the inside part Am I pleb?

Anonymous Mon Mar 27 19:17:13 2017 No.8738794
File: 40 KB, 600x600, 00-20041_01__600x600[1].jpg [View same] [iqdb] [saucenao] [google]

>>8736352
Brie and any other mouldy cheeses are glorified cheeze whizz that just tasts progressivly more rotten and buttery the older the cheese gets.

Get yourself some well aged hard cheese. Maybe even one thats been salted allot like Pecorino Romano.
Shit even a Old Gouda or some Old Cheddar will do for starters.

I would start with something like Parmesan.
No not ground up rinds that have been raped by several dogs like picture related, but a propper block of Parmigiano Reggiano 24+months aged.
Just break it into little chunks and nibble on it.

Or idk some Gruyère if you want it to smell kinda potent as well.

>>	Anonymous Mon Mar 27 19:38:45 2017 No.8738867 >>8738787 yes

>>	Anonymous Mon Mar 27 19:48:54 2017 No.8738908 >>8736352 >glorified Cheeze Whizz Cheeze Wizz tastes good though.

>>	Anonymous Mon Mar 27 21:25:22 2017 No.8739296 >>8738908 But its gourmand

>>	Anonymous Mon Mar 27 21:41:16 2017 No.8739360 >>8737471 Cheese labelling is no fucking joke the Canadian government is fucking hardcore about what % of milk it has to be to be called cheese, food, product, etc. There is an entire government website devoted to it.

>>	Anonymous Tue Mar 28 00:58:31 2017 No.8740185 >>8738794 I recently got a triangle of Parmagiano Reggiano that'd been aged for a good amount of time that I fell in love with and now put on fucking everything, does that help?

>>	Anonymous Tue Mar 28 01:39:49 2017 No.8740314 >>8737770 that's because of the chocolate chunks, the ones without any kind of chunks are labeled ice cream.

>>	Anonymous Tue Mar 28 04:14:39 2017 No.8740747 >>8738213 >what's the best real cheese to substitute for this stuff in cheeseburgers? A mild cheddar, thinly sliced.

Anonymous Tue Mar 28 04:18:40 2017 No.8740754

>>8738669
>There have been batches of imports that have been sent back due to other issues

>Hey cletus, what is this here funny smelling thing from France?
>Gee, I dunno billy-bob, but thems French are terrurists, aint they?
>Best not take the chance, send this shit back to Madrid.

>>	Anonymous Tue Mar 28 04:20:09 2017 No.8740757 >>8737942 How do you know? Had much jizz on your face.

>>	Anonymous Tue Mar 28 04:35:43 2017 No.8740780 >>8736352 get some new zealand cheese. more creamy than any american made processed crap. make a toasted cheese sammich taste the difference...

>>	Anonymous Tue Mar 28 06:03:47 2017 No.8740919 >>8738541 >The FDA banned cheese because it had bacteria Good work guys.

>>	Anonymous Tue Mar 28 06:09:41 2017 No.8740930 >>8740780 are your cheeses more sheep milk based?

>>	Anonymous Tue Mar 28 06:29:47 2017 No.8740963 I had a coulommiers recently and was rather underwhelmed, reminded me of immature brie. Also, anyone know a lot about Tomme cheeses? I have the biggest soft spot for Tomme de Savoie

>>	Anonymous Tue Mar 28 11:16:48 2017 No.8741567 >>8737942 Camembert smells like sweaty asshole. It's just so good.

>>	Anonymous Tue Mar 28 11:30:13 2017 No.8741595 File: 840 KB, 2000x1333, IMG_3244.jpg [View same] [iqdb] [saucenao] [google] >>8736352 how do you guys feel about deli cheese compared to kraft singles? are they both shit? i grew up eating deli cheese

>>	Anonymous Tue Mar 28 11:32:16 2017 No.8741602 >>8736352 I'm French and I think Brie is one of the most useless cheeses, plus it comes from Jean-François "ultimate cunt" Copé's town It's like a shit tier camembert

>>	Anonymous Tue Mar 28 11:56:25 2017 No.8741671 >>8741595 Isnt that just sliced flamenco cheese?

>>	Anonymous Tue Mar 28 20:41:53 2017 No.8743559 >>8737713 I once found a bag of chocolate chip cookies in CVS labeled as "Chocolate flavored chip cookies" I'm still not sure what that's about

>>	Anonymous Tue Mar 28 20:43:41 2017 No.8743571 >>8741595 It's shit, but still leagues ahead of kraft Basically you're eating wendy's instead of mcdonalds

>>	Anonymous Tue Mar 28 20:48:44 2017 No.8743606 >>8743559 They jewed the chocolate out of some cacao, has to contain a certain % to be legally called chocolate.

>>	Anonymous Tue Mar 28 23:28:47 2017 No.8744432 >>8736352 >Brie hyped up by /ck/ Flyover as fuck. Or 3 years old.

>>	Anonymous Wed Mar 29 01:26:42 2017 No.8744832 >>8743571 that's what i figured. deli slices are tolerable but kraft doesn't even taste like real food to me

>>	Tolkien Fellow Wed Mar 29 02:52:26 2017 No.8745032 >>8741595 Its large blocks of similar quality to Kraft. The best is artificially taste altered dairy solids and coloring. Don't let anyone tell you its different.

>>	Anonymous Wed Mar 29 02:53:28 2017 No.8745035 >>8745032 I need to get my drinking under control so to not shit up threads with namefagging, Jesus

>>	Anonymous Wed Mar 29 03:22:52 2017 No.8745099 Where I live (NZ) there's virtually no difference between our Brie and our Camembert, what about in the USA or elsewhere?

>>	Anonymous Wed Mar 29 03:26:01 2017 No.8745107 >>8743571 McDonaldd is way better than Wendys

>>	Anonymous Wed Mar 29 04:13:46 2017 No.8745178 >>8745099 Bro if you just buy supermarket shit ofc its almost the same. go to a local cheesemaker, not coles and woolies or whatever you have

>>	Anonymous Wed Mar 29 06:09:28 2017 No.8745368 >>8745178 It's not like the supermarkets don't have good shit like Kapiti cheeses and all that, we're full dairy over here. Just I've heard that NZ bries and camemberts in particular are more similar.

>>	Anonymous Wed Mar 29 06:18:57 2017 No.8745383 >>8736352 You sound american, so be patriotic and stick with your kraft cheese.

>>	Anonymous Wed Mar 29 06:44:27 2017 No.8745427 >>8741595 >deli cheese I'm not familiar with it. What region is it from? Is it pasteurized or unpasteurized?

>>	Anonymous Wed Mar 29 06:45:29 2017 No.8745429 >>8743559 The "chocolate" chips were just vegetable fat with artificial color & flavor.

>>	Anonymous Wed Mar 29 06:46:56 2017 No.8745432 >>8745368 heard or tried? i reckon there is a difference, its in nuttiness and softness but its not as pronounced

>>	Anonymous Wed Mar 29 06:53:35 2017 No.8745442 >>8737471 At this point I think you don't need to unwrap the content to eat it.

>>	Anonymous Wed Mar 29 06:57:28 2017 No.8745448 >>8737833 >no Roquefort Hell on earth

>>	Anonymous Wed Mar 29 07:13:54 2017 No.8745473 >>8745432 Just word of mouth, I just wanted some other input before buying five of each and sitting down to compare them.

>>	Anonymous Wed Mar 29 07:34:13 2017 No.8745497 >>8745427 It's just American cheese purchased from a deli. It's pasteurized. Tastes better than kraft singles, and doesn't have the floppy rubbery texture to it.

>>	Anonymous Wed Mar 29 08:35:56 2017 No.8745620 >>8737641 This

>>	Anonymous Wed Mar 29 08:40:04 2017 No.8745631 >>8745620 wow, such a great post. deep, insightful. really adds to the thread and the board as a whole

>>	Anonymous Wed Mar 29 08:41:30 2017 No.8745637 >>8745631 Thanks for the (You), friend

>>	Anonymous Wed Mar 29 10:50:11 2017 No.8745957 >>8745107 I'm gonna need you to inflict the day of the rope entirely on yourself.

>>	Anonymous Wed Mar 29 12:27:33 2017 No.8746173 >>8738794 RAPEsan LOL

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/ck/ - Food & Cooking