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/ck/ - Food & Cooking

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12685137 No.12685137 [Reply] [Original]

lets talk about cheese. gruyere is my fav right now, what else would you recommend for me?

>> No.12685144
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12685144

>ommgg cheese!!!

>> No.12685229

>>12685137
10+ year aged cheddar, and if you're in the US anything from Sartori, their merlot is a particularly nice choice.

>> No.12685233

>>12685229
>Sartori
thanks anon, ive def seen this somewhere ill have to see where i can pick some up cheers

>> No.12685381

>>12685137
a nice comté with pepper jelly n crackers is great

>> No.12685391

>>12685137
Try a washed find cheese like petit liverot or st nectair or morbier

>> No.12685426
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12685426

I bought this yesterday. I haven't opened it yet but I am looking forward to it hecause I have never had 5 year aged cheese. Any suggestions cheese bros?

>> No.12685447

>>12685426
Let it come to room temp

>> No.12685550

>>12685447
and then?

>> No.12685663

>>12685137
love gruyere
love asiago
but even better is pecorino
also buffalo mozzarella is fucking amazing

>> No.12685677

>>12685137
Triple Cream Brie and some Vintage English Cheddar.

>> No.12685701
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12685701

>>12685144
>I'm a faggot contrarian

>> No.12685849
File: 428 KB, 1280x800, Cropwell-Bishop-Stilton3_1280x800.jpg [View same] [iqdb] [saucenao] [google]
12685849

>>12685137
Blue Stilton.

>> No.12685861

>>12685849
yum i love moldy cheese!
kraft singles > this shit

>> No.12685881
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12685881

Grilled Halloumi is genuinely the best.

>> No.12685893

>>12685881
And people talk shit about American cheese for not melting...

>> No.12685951

>>12685861
>kraft singles >Blue veined cheese
Educate your palate you filthy Philistine

>> No.12685993

>>12685447
>>12685550
Don't.
He's fucking with you.

>> No.12686086

My two favorite cheeses by far are feta and Trader Joe's cottage cheese. Feta is the perfect blend of sour and salty. I also love the crumbly texture. I eat it with beans, Triscuits, saltines, bread, salads, as well as by itself. I could easily eat a pound or more in one sitting if I wanted to.

As for cottage cheese, Trader Joe's has the best one IMO. The stabilizers keep the curds light and fluffy. Daisy has less ingredients, but it's too chalky and dense. I love the tanginess of it, as well as the texture of the curds melting in my mouth. I eat it plain. Once in a blue moon, I'll add paprika. A 2 pound tub lasts less than a week for me.

Honorable mention to Parmigiano Reggiano, the king of cheeses. I love it, but I don't eat it nearly as much as I eat feta and cottage cheese.

>> No.12686165

Cheese is the corpse of milk

>> No.12686173

>>12685677
>Triple Cream Brie
Just had some last evening, and woke from a nightmare that I stole a cheeseburger from McDonald's since they closed just as I got to the register.. The manager called the cops, but I was able to get the manager to push me so I would be able to press charges against him and likely get off with a settlement of sorts. Conflicted cheeseburger victory.

Some nicely aged and crunchy Parmigiano Reggiano is nice. Usually results in bizarre dreams as well after eating.

>> No.12686532

Don't know what happened but Gouda suddenly started to taste very good to me, it became my gruyère replacement.

>> No.12687073
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12687073

>>12685137
VINTAGE SOMERSET CHEDDAR

>> No.12687074

>>12685229
ageing cheddar past 3 or 4 years is utterly pointless and results in something most people consider inedible.

>> No.12687221

>>12685849
The fucking king of cheese.

>> No.12687225
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12687225

>>12687221
there are better blues than Stilton imo

>> No.12687243
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12687243

You should try this one it's amazing! And it's also somehow affordable aswell.

>> No.12687319

>>12687225
I absolutely fucking love Blacksticks Blue, but Stilton is still the king, for several reasons, mainly because of it's compatibility with a variety of uses and variety of forms (blue, white, potted, port soaked, etc).

>> No.12687322

>>12685893

it's meant to fry retard

>> No.12688757

>>12685137
Smoked cheddar is the tits, but goat feta is pretty great also.

>> No.12689118

>>12688757
>goat feta
>implying
Feta's from sheep milk, lad, max 30% goat. Goat cheese is GOAT though.

>> No.12690188

>>12685993
ignore this, cheeses should be consumed at room temp

>> No.12690210
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12690210

>>12685137
this is pretty much on the level of mass production but its still one of my favorite bloomy rind cheeses

>> No.12690236
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12690236

Get fucked

>> No.12690254
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12690254

My current love is smoked gorgonzola. Such intense flavors, makes my brain light up in ways I didn't know existed.