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/ck/ - Food & Cooking

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File: 152 KB, 1300x800, Award-winning-cheese-trolley1.jpg [View same] [iqdb] [saucenao] [google]
9151536 No.9151536 [Reply] [Original]

>cheese trolly arrives
>"What kind of cheeses will you be having tonight, Monsieur?"
wat do?

>> No.9151543

that dude looks like a broad, but I'd take the lot of it

>> No.9151545
File: 73 KB, 640x828, 4a2de16ca6a13c4aba5e9ef1c30b90ad63776a16.jpg [View same] [iqdb] [saucenao] [google]

Also can you eat the crust?

>> No.9151546

Hit me up with the Gorgonzola and Roquefort maître.

>> No.9151547
File: 118 KB, 583x778, IMG_5278-724978.jpg [View same] [iqdb] [saucenao] [google]

I'll have some easy

>> No.9151551

You got Kraft singles?

>> No.9151583
File: 59 KB, 418x359, autism.jpg [View same] [iqdb] [saucenao] [google]

Anyone here like comte?

>> No.9151660

This is just a trick to get me to humiliate myself
All cheese is the same

>> No.9151673

"None of that moldy shit."

>> No.9151674

Where would a person go to get such a cheese sampling as this.

>> No.9151679


>> No.9151681

Generally I see it in french restaurants when you get the tasting menu. It comes before desert.

I just ate at Le Gavroche in London and they had one.

>> No.9151682

>sir we're all out of brie, is it alright if we just give you some semen covered gouda instead?

>> No.9151687

Fellow cheese plebs, you can't go wrong with old ass cheddar or fresh mozza. Cheesefags enjoy both, but the flavor is familiar and you won't embarrass yourself.

>> No.9151733

Exquisite taste.

>> No.9151734

"chef's choice"

>> No.9151747
File: 31 KB, 112x146, 1472149001947.png [View same] [iqdb] [saucenao] [google]

If it's a French restaurant, then you'll really embarrass yourself asking for cheddar or mozzarella. The trays don't have cheddar or mozzarella. Cheddar is not used at all in France. They have bleu cheeses, comté, tomme, brie, chaource, and more french cheeses.

It's better just to ask the server to have some suggestions if you are not sure.

>> No.9151749

just give me that loaf of bread on the bottom and leave

>> No.9151757

yes but most rinds usually dont really anything like

>> No.9151765
File: 2.05 MB, 4032x3024, IMG_6867.jpg [View same] [iqdb] [saucenao] [google]

Are you supposed to put the cheese on the biscuit? Got served this on the plane yesterday.

Also what is the jam for they give you sometimes? Do you put that on the cheese?

>> No.9151782

>I just ate at Le Gavroche in London and they had one.
They are closed today

>> No.9151789

>well, from which breed of stallion do you procure your semen?

>> No.9151800

A nice cut of camembert, please.
If I'm actually in France, authentic reblochon.
...They don't put havarti on cheese platters in France, do they? I don't know if havarti is really a platter cheese, but I'm in the mood for some right now.

>> No.9151803

I'll have a few Kraft Singles, please.
And pair them with some white bread, no crust.

>> No.9151814

It was Thursday night.

>> No.9151830

generally its an alternative to a dessert

>> No.9151836

This. Brie is fucking top tier, especially baked.

>> No.9151881

Saint Agur

>> No.9151919

On a tasting menu they generally do cheese first, then one or two deserts. A la carte yeah cheese is generally an option.

>> No.9151928

Cheese is one of the biggest scams in history when you think about it. Some dumb fucking farmer left his milk sitting out until it was moldy and said "I bet I can still sell this this" but with a new name and it became a hit to ancient era hipsters.

>> No.9151938

Happy accidents, anon. Happy accidents.

>> No.9151960

>Saint Agur
Or anything stinky and soft.

>> No.9151965
File: 13 KB, 225x225, 1493145138260.jpg [View same] [iqdb] [saucenao] [google]

>Or anything stinky and soft.
That describes the whore I bought last weekend.

>> No.9151993

wtf is all that white stuff, mold??? get that shit out of here

>> No.9151999

>4 days ago

>> No.9152007

Stilton with a nice glass of port

>> No.9152022

Eating at a place within the last week certifies being able to say "just". Especially since he was confirming a menu item. You little fucking autist.

>> No.9152026

"I'll take the American cheese, please."

>> No.9152029

i'd cut my own cheese and laugh at her while the americans around me applaud

>> No.9152032

All of them. I really like cheese

>> No.9152034

Dude fart jokes aren't funny fuck off

>> No.9152041

>and what was its diet?

>> No.9152059

I ll have an american cheese and a bottle of pink wine, thank you.

>> No.9152070

Fart jokes are literally always funny

>> No.9152071

The only thing you are supposed to do is eat it slowly. Other than that figure out which way of having it is best.

>> No.9152074


>> No.9152084

>aahhh noonn!!

*passing yank joins in and crop dusts da bitch*

>Pourquoi as-tu fait cela!?!?

*high fives and applause fill the seats*

>> No.9152108

"I'll take the American flavored imitation cheese product, please."

>> No.9152145

Why slowly? I'm a slow eater anyways, but... curious.

>> No.9152149

>just [juhst]
>within a brief preceding time; but a moment before:
>The sun just came out.

As opposed to
>the other day
>last week

>> No.9152461


>> No.9152499

Mimolette vielle.

>> No.9152528

One without mold

>> No.9153964
File: 44 KB, 750x758, 1439332990004.jpg [View same] [iqdb] [saucenao] [google]

The crust is perfectly fine to consume, not sure you'd want to though, mature cheeses require a wax casing to prevent undesirable microorganism growth and to retain moisture. While edible, the only taste you will get is wax.

>> No.9153977
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>> No.9155381

Thank you

>> No.9155389

dumb frogposters

>> No.9155431


>> No.9155440

>Favorite cheese is parmesan
>Most people only eat it on pasta
>think I'm weird for eating it straight
feels bad

>> No.9155444

Parmesan and mustard is GOAT.

>> No.9155447

It's basically the only cheese I like to eat straight.

>> No.9155448

something soft and spicy

>> No.9155449

to be fair no one eating cheese is straight

>> No.9155456


I ask for a selection of medium and hard cheeses. The ones on the block, corner.

I also ask for bread.

>> No.9155486
File: 114 KB, 809x717, wallace.jpg [View same] [iqdb] [saucenao] [google]


>> No.9155603
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>no wensleydale

>> No.9155636


>> No.9155810

"Nacho, hot."

>> No.9155818

>what would you recommend for me this fine evening, sir?
or i'd just get a nice soft brie

>> No.9155862
File: 40 KB, 480x270, feel.jpg [View same] [iqdb] [saucenao] [google]

mah nigga, i forgot all about that show until I saw this.

>> No.9155863

whatever smells like a french prostitutes ass the most.

>> No.9155883

spot the teenage american. Brie is entry tier bland shit.

>> No.9155884

>no cheddar

no wonder the French are a bunch of faguettes.

>> No.9155902

>"I just talked to him the other day"
>"I just ate there last week"

You. Fucking. Autist. kekmao

>> No.9155909

I think she's cute.
I want to do her right there on the cheesetable.

>> No.9155921

>when your dumbass dog forgets the crackers

>> No.9156153

spotted the brit that believes his single bland chunk of plastic can ever compare to our glorious 200+ flavor arsenal

>> No.9156180

Brits have more types of cheese than the frogs.
Checkmate, Pierre.

>> No.9156195


yo cheese bitch, got any of that cheese with jalipeeners in?

>> No.9156200

made with "REEL" ch3353

>> No.9156202
File: 256 KB, 1440x2089, 1498767593324.jpg [View same] [iqdb] [saucenao] [google]

>Gimme the one that melts

>> No.9156206

Dumb frog poster

>> No.9156217
File: 936 KB, 3264x2448, 9DEBFC89-9769-402A-AE7F-70DF71A0E0F1.jpg [View same] [iqdb] [saucenao] [google]

>tfw my restaurant has a cheese cart
I have pages upon pages of cheese knowledge in my notebook.

Ask me anything

Pic related. Our cart a little while ago

>> No.9156226

Upload all the secret cheese documents

>> No.9156644

Which cheese is the stinkiest cheese

>> No.9156652

Is Lincolnshire Poacher really as good as all the numale 'foodie' spergs say?
Is it really a world beater?
I can't get it here and in any case it'd be too expensive but it seems to be attaining meme status amongst food critics.

>> No.9156662
File: 51 KB, 810x210, 700.png [View same] [iqdb] [saucenao] [google]

>He only has 200 types of cheese!

Hon hon hon!

>> No.9157236

I am so glad I"m not the only one who thinks brie has a masturbatory odor to it.

>> No.9157240
File: 119 KB, 1920x1080, braveheart.jpg [View same] [iqdb] [saucenao] [google]


>> No.9157245

>"Got any processed American slices?"

>> No.9157321

nigga just get some american and pepper jack and shred it, or stick with the pre shredded for convenience like i do...

>> No.9157329

have you ever put a craft single on that cart to fuck with people?

>> No.9157337

I'd not shit for a week if that #blocksyourpath on me.

>> No.9157348
File: 17 KB, 394x315, Oh gosh more please _0498d3aa41b9bcf5559d491dfda99056.jpg [View same] [iqdb] [saucenao] [google]

The idea of somebody carting around a little cheese stand makes me really happy. It's like an ice cream truck for adults.

>> No.9157355

For me, it'll be manchego.

>> No.9157359
File: 108 KB, 820x436, totoato.jpg [View same] [iqdb] [saucenao] [google]

that one, that one, and that one, please

>> No.9157367

fuckin dropped

>> No.9157436

I'll have some
>mature manchego
>and some gruyere

thank you very much

>> No.9157497
File: 24 KB, 250x234, Hitler.jpg [View same] [iqdb] [saucenao] [google]


I think you meant "((("REEL" ch3353)))"

>> No.9157594


Guyere it is.

>> No.9157622

>you have to eat all the cheese

>> No.9157639


>> No.9158488

Will you fags educate me on fancy cheeses? I love muenster and provolone, romanian brie was probably the only fancy cheese ive ever had.

>> No.9158490


>> No.9158521

Is there a way to eat it straight without first grating it? I love the taste, but it's really hard on my teeth.

>> No.9158585

Give me a 3 cheese
pecorino romano (w/ pepper)

>> No.9158603

Melt all the cheeses together in a pot, and bring me a spoon

>> No.9158843

>"I just talked to him"
>"I just ate there"
>"I talked to him the other day"
>"I ate there last week"

>> No.9159405

Some American Cheese product slices with some ranch and some ketchup for dipping

>> No.9159422

do you guys have Mac-n-cheetos

>> No.9159471

Noone has as many friends, as the man of many cheeses!

>> No.9159616

Spoken like an adult with some happiness left.
I give you +5 to good karma

>> No.9159631
File: 69 KB, 709x361, 81763487683.jpg [View same] [iqdb] [saucenao] [google]

>havarti is mainly a sandwich cheese
>manchego makes you look like you looked at a cheese list and stopped at the top
>pepper jack considered pleb
I like basically half of all the kinds of cheese ive ever had but these are far and away my favorite, and I can't look someone in the eye and ask for it in chunks.
Contrarianism ruins everything friends.

>> No.9159638

Havarti and roquefort my good man

>> No.9159749

Taleggio is a great cheese. I remember being overwhelmed by the taste the first time I tried it but got used to the flavor almost immediately after. I'm addicted to it.

>> No.9159751

>Will you fags educate me on fancy cheeses?

For a start, stop referring to it as "fancy" cheese.

What do you want to know? Sounds like you've made a good start on your own.

>> No.9159763

Petit Louis in Baltimore has a nice cheese trolley they bring around.

Decent selection, 2-3 smoked cheeses, cow, goat, soft, hard, etc, etc.

>> No.9159841
File: 195 KB, 1300x800, cheeses.jpg [View same] [iqdb] [saucenao] [google]


1. looks pretty good, the other blues look a bit hard and I prefer a bit of goo on the blues.

2. This would be my first choice, it's so soft it sees a girdle and looks like it has to be gouged out of the round, it what I want to see.

3. This looks like when they take morning milk & the evening milk from the cows and then make the cheeses from them separately and put them in the mold with a layer of ash in between. Probably not much difference, but I'd give it a shot.

>> No.9159920

>Wallace's VA is dead now.
>we will never hear of his love of cheese ever again.
I don't have an image to properly convey this sadness.

>> No.9160458

You better answer those questions you fucker

>> No.9160490


>> No.9160593

babybel sill vuss platt

>> No.9160720

is that supposed to say mexican blend? for the record we don't have that bright yellow thing here and if your 'cheese' comes in plastic bags you might as well eat polystyrene doused with vinegar

>> No.9161278


"En 2015, le Centre national interprofessionnel de l'économie laitière en répertorie 1 200 et le Guide 2015 des fromages au lait cru publié par le magazine Profession fromager, pas moins de 1 800 produits classés par région et par grande famille"

between 1200 and 1800 types of french cheese


>> No.9162087

See a dentist

>> No.9162105
File: 32 KB, 269x600, kraft.jpg [View same] [iqdb] [saucenao] [google]

ay yo hook me up with that parm

>> No.9162133

The yarg, all of it. NOW

>> No.9162152

An adult with some happiness left wouldn't have implied that an ice cream cart isn't "for" adults

>> No.9162252

St paulin ou chaussé au moine

>> No.9163542

>with a layer of ash in between
Good guess. 3 is morbier.

>> No.9163552

Scamorza with some sun-dried tomatoes, olive oil and a nice bread me man

Grab me a nice gorgonzola too

>> No.9163558

To savour the delicate flavours

>> No.9163567

Fuck that penicillin guy too, while you're at it

>> No.9163586

Partake some of that God-blessed chesse knowledge, my companion.

>> No.9163589

Smelly cheese triggers my gag reflex :(. It's worse because I love the taste in my palate.

>> No.9163622
File: 9 KB, 259x194, 12423134.jpg [View same] [iqdb] [saucenao] [google]

Brie '86

>> No.9163635

>Got served this on the plane yesterday.
Wow. Are you a time traveler from 1960?

>> No.9163639

You are a freak, but there are a lot of people who do this, apparently. My brother, for example.

>> No.9163641

>I've only traveled in cattle class on amerishart domestic routes

>> No.9163652

>Got served this on the plane yesterday.

what airline was that?

>> No.9163758

Port salut.

>> No.9163763
File: 127 KB, 1920x1080, maxresdefault.jpg [View same] [iqdb] [saucenao] [google]

Dick cheese please

>> No.9163789

My fav too. Especially if there are salt crystals in it

>> No.9163806

Not restaurant anon. Stinking bishop Is a cheese that's been marinated in apple and pear juice. It smells like sweaty shoes

>> No.9163920

gimme that stringy shit they put on them pizzas

>> No.9163926


I bellow in my best Brian Blessed voice.

>> No.9163966
File: 35 KB, 472x472, e53d5b697b5ceabce7efc43663ddbf6b.jpg [View same] [iqdb] [saucenao] [google]


>> No.9164059

Throw it in the garbage where it belongs.

>> No.9164147

whats with the black crust?

>> No.9164169

Moldy rind
If you ever see cheese that looks like that you should throw it out. It's no good at that point.

>> No.9164180

i remember in my cooking class we had a cheese tasting once, the amount of people who hadn't tried blue cheese was amazing, about 70%.

>> No.9164188

I'd like to share something.


Unfortunately I can't find the little epilogue where it's the same fancy cheese cart and cheese cart attendee, but with easy cheese cans.

>> No.9164217

this might just be fucking weird of me, but has anyone else noticed a regional difference in the US with who finds fart jokes funny? i've primarily been up and down the east coast, and most northeast natives can't fucking control their fart jokes, while the people i've met in the south tended to think they were stupid instead of funny. even the trailer trash didn't like them.

>> No.9164220

they dont make shows like they used to.

>> No.9164223

thats a natural thing. i hate fart jokes personally but a decent amount around me dont. the appeal is illogical

>> No.9164234

Humor is about subversion. Farting in high class is funny because you're not supposed to do that, farting in low class isn't funny because there's nothing telling you not to.
Plus, trailer trash are just probably tired of being stereotyped as enjoying fart humor.

>> No.9164260

shit, i think you've got a good point. most of the people i knew in the south were either poor or had direct family that had grown up with nothing on farms, while in the northeast most of them were middle class or above.

>> No.9164274
File: 321 KB, 1024x683, stnectaire.jpg [View same] [iqdb] [saucenao] [google]


Well it's not mold but ash actually.
Cheeses with moldy rind like pic related are absolutely god-tier tho. And they're not bad for you at all.

>> No.9164285

why the ash?

>> No.9164305

Is love to sample some of the Tome, the ashed Brie, and maybe a nice hard cheese with a bit of a pop. What would you recommend, miss? Also a baguette for the table would be lovely, thank you.

>> No.9164316

>why the ash?

It's alkaline, which helps neutralize the surface of the naturally acidic cheese curds.

>> No.9164321

I'd like some American yellow square if you have that.

>> No.9164333

>this confuses and terrifies the American

>> No.9164339

>diluting the cheese with bread

>> No.9164385

>He eats undiluted cheese

Absolute madman

>> No.9164388

I'm an American and what is this?

>> No.9164397

If I don't call you a colossal faggot right now I'm going to live the rest of my life wracked with regret. Also I hate fucking bree.

>> No.9164433
File: 178 KB, 1300x800, these.jpg [View same] [iqdb] [saucenao] [google]

>> No.9164439

Those cheeses don't look ripe

>> No.9164446

>I hate fucking bree

Are you travelling to Mordor?

>> No.9164474

>Also I hate fucking bree.
You have awful taste and spelling

>> No.9164527
File: 1.67 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google]

/ck/ help me I have too much cheese
I keep buying it on sale because it looks good and not knowing what to do with it
(In case it needs to be said I only unwrapped the open ones to get pictures obviously I don't store shit in this state)

>> No.9164586

>that dark-ish hard one you chose, on the right

I was looking for a hard cheese too and I considered that one too. (>>9157359) But then I thought, 'maybe that one on the right of it, since it's a bit darker, maybe it will be even stronger in taste'

and I was afraid of that goat cheese barrel of yours, they tend to be crumbly in the inside

but other than that great choice Anon

>> No.9164589

Soft goat cheese with honey. Hopefully it'll have sliced almonds or pistachio sprinkled on top. Served smeared on toast or a cracker.

>> No.9164680

Pont-l'évèque + cantal + munster.
>no St Marcellin, won't come back.

>> No.9164687
File: 1.27 MB, 1444x889, cheesecrustguide.png [View same] [iqdb] [saucenao] [google]

source : am French

>> No.9164721
File: 225 KB, 1300x800, 1499704170425.jpg [View same] [iqdb] [saucenao] [google]

>not eating Laguiole crust
disgusting pig.

>> No.9164780

what do you call someone who prefers the creamy/soft/blander cheeses as opposed to the hard/sharp/intense cheeses?

>> No.9164787
File: 174 KB, 1300x800, cheese2.jpg [View same] [iqdb] [saucenao] [google]

>> No.9164791


Is is the texture you have a preference for, or is it the intensity of flavor?

In other words, would you like a hard mild cheese? Or a soft strong one?

>> No.9164798

its the intensity. I feel really intense flavors of some foods are to overpowering to enjoy that food in general. I fucking love Brie, but camembert not so much.

>> No.9164799

Share your notes, I demand cheesy knowledge.

Have you tried danbo cheese?

I recommend everyone to try Skipper, Jide, Gamle Ole etc. if you find yourself far up north, these are my favourites and I recommend them highly. The more pungent the better.

>> No.9164806


your pussy-cheese, beautiful

now get on the table and spread em

>> No.9165219

what do you call cheese trolley operators? cheese trolley engineers? cheese deliverance? cheese on wheels?

>> No.9165228

Trolley Dude

>> No.9166760

Just leave the trolley here. You're free to go. Thanks

>> No.9166780

deep throat the goat cheese. then grab a cracker to hold a shmear of shmegma

>> No.9166786


>> No.9166793

gouda, smoked.

>> No.9166837

Cheese is fucking disgusting.

>> No.9166850

If /ck/ ever got stickies, this pic should be part of it

>> No.9166856
File: 1.98 MB, 2988x5312, c0lvXes[1].jpg [View same] [iqdb] [saucenao] [google]

here try this

>> No.9166858
File: 131 KB, 750x724, 1446007115641.jpg [View same] [iqdb] [saucenao] [google]

No thanks, I'm not a fat dairy addicted Americunt. What's your excuse for eating cheese over the age of 8? Cheese is the fidget spinners of food.

>> No.9166862

>now melts
as an american who eats lots of cheese, just... sigh

>> No.9166872

Whoah there. All of Europe would like to have a word with your troll ass. America's problem has to do with quality, but your post missed that point.

>> No.9167022

Yes they are, Fuck Off Monsieur Faggot

>> No.9167032

How 2 pronounce tomme and chaource?

>> No.9167047

Buy some sodium citrate and make mac and cheese.

>> No.9167081

Une bonne chèvre, s'il vous plaît.

>> No.9167570

\tɔm\ and \ʃa.uʁs\

>> No.9167614

>Suggesting some of the cheeses offered wouldn't qualify as "bon"
I'm curious, in which dialect would goat cheese be feminine? "Trésor de la Langue Française" agrees with my usage that it's masculine.

>> No.9167752

fucking French people. you cant argue about authenticity when hyaluronic of your shit is impossible to get internationally. also how is a goat not feminine? you making it with goat semen?

>> No.9167757

Smoked Brie hits the spot, especially Beech smoked.

>> No.9167764

I'll have the Morbier, the Stilton, and your recommended triple cream, please.

>> No.9167775

The goat male is called "un bouc", goat dick cheese is a northen delicacy called "du gouda".

On the other hand, goat milk cheese is "un fromage de chèvre", which become by metonymy "un chèvre".

>> No.9167826

youvee got to understand that none of that really makes sense to me because i dont know any french other than the 2 common foreign phrases.

>> No.9167852

It was a way of keeping milk edible beyond a day or two. No fridges in ancient times. 'Dumb fuck farmers' survived famines because of this, while super intelligent people like you ended up as manure.

>> No.9167870

A bullet, waitress.

>> No.9167916

Oh, Anon.

YOU and that cute brain made me happy.

"Ice cream truck for adults" heehee!

>> No.9167922

>You have Torta del Casar?
>Uhhh... I'm afraid n-
>Then get the fuck off out of here froggo

>> No.9167931


>> No.9167936

I've got fart jokes up the ass.

>> No.9167942

Holy shit, that cheese is good. I'm pretty sure I'd be happy with just some fresh bread and a hunk of that 18-month old cheese. I guess it makes sense for a cow town to have cheese, but it sorta blew my mind at the time and I spent too much money on cheese (and a knife, of course).

>> No.9167947
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>> No.9167974

Nobody cares you French faggot

>> No.9168122

Meet me at the leather club two blocks down, fagboy.

>> No.9168278

fuck off jabroni

>> No.9169777

The cheese between your legs if you don't mind.

>> No.9169849

"Between" means you're making up numbers.

>> No.9169957
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A few slices of Kraft Singles, please.

>> No.9170003
File: 1.55 MB, 2560x1440, 20170714_152302.jpg [View same] [iqdb] [saucenao] [google]

"I've got my own, thank you."

>> No.9170577

Been to France several times, can confirm. Hyper local meat, cheese, and wine. It was great, except they don’t cook beef very well.

>> No.9170580

Bites of each separately, savor with a nice wine for best results. I like semi-sweet reds with thick stinky cheeses.

>> No.9170597

Help me /ck/, how do I get into stinky cheese?

>> No.9170617

Develop a foot and BO fetish

>> No.9171412
File: 14 KB, 180x233, I'mSecretlyANigger.jpg [View same] [iqdb] [saucenao] [google]

Your finest Comté and a bit of chèvre if you don't mind, thanks lass

>> No.9171420
File: 14 KB, 480x360, 0 (1).jpg [View same] [iqdb] [saucenao] [google]

Ill take the manchego.

>> No.9171476
File: 76 KB, 500x505, 1499997126600.jpg [View same] [iqdb] [saucenao] [google]

Yeah pass the whiz cheese

>> No.9171533

whats the french equivalent of cheddar (cheap and widely used in France)

>> No.9171539
File: 63 KB, 600x402, String-Cheese_9724.jpg [View same] [iqdb] [saucenao] [google]

I'll have your finest rod of string cheese, unstripped and of a 2017 vintage

>> No.9171551

Muh cheese fingers

>> No.9171568

only the finest Kraft American Single

>> No.9171771

What's the orange cheese on the right side there?

>> No.9171796

Brunost. Reminds me of my childhood.

>> No.9171833

memelette cheese


>> No.9171838

>I'll have your runniest, mouldiest, most putrid cow lactation thank you

>> No.9171840


I can spot the morbier in the far right so I'll be having that. The rest I'll take as surprise.

>> No.9171845


>just means the same day

I mean ideally yes, but if it's something you do once a year you can refer to a week ago as 'just'.

>> No.9171847
File: 414 KB, 690x690, 690x690_nugatti_original.png [View same] [iqdb] [saucenao] [google]

*my cock
That's what you can eat. Nugatti and Brunost sandwiches are the shit.

>> No.9171858

cheese and hazelnut sandwich, you Norwegians have shit tier food

>> No.9171868

Is this like suicide, but for people who want it to look like bad life choices instead?

>> No.9173319

Let's see your abondance monsieur.

>> No.9173470

Someone recommend me soft cheeses please i know nothing about cheese. I like mozzarella

>> No.9173517

i'll try everything

>> No.9173532

Your creamiest, runniest, stinkiest of course. Oh and some american yellow please.

>> No.9173661

Camembert is indisputably the GOAT cheese.

>> No.9173803
File: 589 KB, 1000x850, fuckmylife.png [View same] [iqdb] [saucenao] [google]

I have nothing left to contribute to this world.

>> No.9173810
File: 602 KB, 1000x850, fuckmylife.png [View same] [iqdb] [saucenao] [google]

Sorry, fucked the export. Fixed.

>> No.9173819

Do you have dick cheese?

>> No.9174528

Friendly reminder that camembert > brie

>> No.9174552
File: 300 KB, 854x1280, 1499320071107.jpg [View same] [iqdb] [saucenao] [google]

I don't fucking fink so m8, there's other people on this train besides u. u kno wot? u aint gettin nuffin u greedy little cunt

>> No.9174562

For what purpose?

>> No.9174564

Only uncivilized barbarians have dick cheese

>> No.9175446

Tommy and Chiaotzu

>> No.9175609
File: 524 KB, 991x741, whynot.jpg [View same] [iqdb] [saucenao] [google]


>> No.9175610


I have large-ish chunks of it on crackers regularly. It's good.

>> No.9175618

No thanks im allergic and not feeling suicidal tonight, maybe later though.

>> No.9176403
File: 39 KB, 620x413, Kim-happy-463258.jpg [View same] [iqdb] [saucenao] [google]

All of them, comrade!

>> No.9176427

French masterrace reporting in.
I eat a piece of it each day. Best cheese in the world by far

>> No.9176435

Funniest shit i ve read today.

>> No.9176436

epoisses please

>> No.9176447

Why would you pair Roquefort with Italian Style Imitation Roqueford Food Product?

Gorgonzola is nice, but why not have more of a variety. I'd be gunning straight for that aged fresh goat number on the bottom right

>> No.9176457

The most common or garden and uninteresting French blue?

Unless we're talking the cream of the crop of the AOP, in which case ok maybe a lil.

>> No.9176461

What is bread, beer, hot sauce, wine, and half the other food and drink in the world?

Fermentation is a common way of preserving and extending the life of food and drink.

>> No.9176462

Fuck off, port is for cunts and wouldn't even pair well will Stilton. Maybe moreso for Blue Stilton but ever still, not a pairing I'd go for.

>> No.9176466

>"Can I have a medium cheese"

Fucking what?

Fresh, aged fresh, soft, semi-soft, hard, blue.

Those are your options if you're gonna be broad.

>> No.9176475
File: 61 KB, 689x960, 18519493_808220396009259_180139912234522269_n.jpg [View same] [iqdb] [saucenao] [google]

How many cheeses can we spot? I note Epoisses, morbier, comte, roquefort, tomme fo sho
Out of interest, how do you serve the softs/supersofts? Whole or just assume you'll sell the lot in the eve?

>> No.9176489

Vieux Boulogne, ignore any other answer.

Shit is banned on public transport it's that bad. Very tasty though.

Be the big cheese on your block with a wheel of the good stuff!

Where muh ewe's milk at?

Your evaluation of number 3 is accurate other than the whole nightman/dayman thing. The line of ash is purely for decoration, although a lot of people mistake it for mould.

I too had a bad experience in the Prancing Pony

Because half that board totally isn't chèvre.

>> No.9176586

The frightening thing is it never claims to be cheese, just "cheddar style" shreds, whatever shreds are

>> No.9176611

>port wouldn't pair with Stilton.
This is why I keep coming back here.

>> No.9176629

Holy shit
Ive had this before it melted
Each shredded cheese just turns into a burnt crisp when you heat it up

>> No.9176805
File: 288 KB, 1080x1080, Ingrid.jpg [View same] [iqdb] [saucenao] [google]

I want to broaden my cheese vision. Right now I really love bleu cheese.

Can anyone recommend me a nice pairing of cheese and wine?

>> No.9176812

how many gallons of 50 year old banker semen do you think she has gargled?

>> No.9176824

not enough to get a better place

>> No.9177115

For your sakes I'll give it a go, since I'm stuck in an airport that's full of cheese and port

>> No.9177142 [DELETED] 

you jelly ?
btw, do americans really eat pic related ?

>> No.9177427
File: 30 KB, 358x262, 1498581615076.jpg [View same] [iqdb] [saucenao] [google]

The most classic is possibly roquefort and sauternes
Some of the best I have experienced have been
Epoisses and oregonion pinot n
Gorgonzola and el maistro sierra oloroso
91 pomerol and 3yr old comte

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