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/ck/ - Food & Cooking


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13245862 No.13245862 [Reply] [Original]

Cheese thread. Redpill babbies first sampler on the world of cheese and wines.

>> No.13245889

>>13245862
>kirkland brand
yeah those cheeses are definitely all shit and pale imitations of the cheese they're copying.

>> No.13245905

>>13245889
kirkland is more of a broker than a manufacturer

>> No.13245906

I recently tried Devil's Gulch, Cowgirl Creamery's seasonal winter cheese. It's a double cream with both sweet and spicy chili peppers on the rind. I like most of cowgirl creamery's cheeses and have even been to a few of their shops, but this one was shit. the chili pepper taste ruined it.

protip: order delivery from whole foods and select .25 lb. my local whole foods only sells cowgirl creamery cheeses as a .5lb wheel, but they only adjust my payment price up to .3lb because of a system limit or something, so i get the other .2lb for free.

>> No.13245907
File: 279 KB, 1500x998, 93763D9B-027C-452D-9B18-422BE9A26B22.jpg [View same] [iqdb] [saucenao] [google]
13245907

>fontina with herbs

Why?

>imitation

Every single time...subhumans, worse than chinks clone products.

>> No.13245909

>>13245905
Yeah I know, but I've looked at the labels on the "kirkland" brand cheeses and they're all made by pretty low tier cheesemakers. Their brie is made by president for example.

>> No.13245943

>>13245862
So this is a perfect example of why Italians are (rightfully) autistics about their food just like this anon said >>13245907

That “fontina” is a counterfeit product because Fontina cheese is protected by law (protected designation of origin) and therefore can only be produced and marked as Fontina only by the consortium of cheese makers that make that cheese in a specific part of Italy.

It’s the very same as Parmigiano Reggiano and Grana Padano, because of you see one of these cheeses on sale with an American brand then it’s 100% counterfeit and as the anon above said it’s a chink behaviour, absolutely disrespectful, also because then people eat the fake cheese and maybe trash it because they didn’t like it...so the original product gets damaged two times.

This is the first lesson babby should learn: educate yourself on what you’re buying prior to buying shit.

>> No.13245950

>>13245943
It's not like Italy will be around for much longer, who cares?

>> No.13245958
File: 13 KB, 350x263, DevilsGulch.jpg [View same] [iqdb] [saucenao] [google]
13245958

>>13245906
forgot the picture

>> No.13245960
File: 446 KB, 2581x1729, Kraft_Singles.jpg [View same] [iqdb] [saucenao] [google]
13245960

>>13245862
Fuck that fancy shit. Just go with the classics.

>> No.13245961

>>13245950
>I like to be scammed: the post

This happens when you’re a 56% mutt with low IQ

>> No.13246024

>>13245960
Based
>>13245906
Thanks, ill keep an eye out for it.
>>13245943
>>13245907
Ok, i see your point, but what if im not an autistic internet troll that actually just wants to try them?

>> No.13246069
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13246069

Blocks your path

>> No.13246135

Gorgonzola is god tier prove me wrong

>> No.13246199

>>13245862
best advice I can give is just be open minded, find something you like, and don't give a shit about what snobs think of you. When I learned to be a fucking man and admit that I love brie and hate bleu, I started enjoying cheese more.

>> No.13246206

>>13245960
based and freedom-pilled. fermentation is for gay Europeans

>> No.13246209

sheeps milk cheese is best cheese

>> No.13246255
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13246255

Cambozola from last week with a homemade bagel chip. Super creamy, not super funky, but a level that felt “right” for the texture. Has anyone tried the rogue river blue that won the award a few weeks back. Whole Foods says they’ll have it in stock soon. Really curious to try it. Damn, I love blue cheese.

>> No.13247155

What's really good hard, drier cheese, that is also not overly sharp, salty or grainy? Cheddar has too much moisture and Parmesan is too intense for a table cheese

>> No.13247164

>>13246024
>Ok, i see your point, but what if im not an autistic internet troll that actually just wants to try them?
Import them, if you can. Otherwise stay away from imitations.

>> No.13247177

>>13247155
Emmental, beaufort, gruyere, comté. Last one can be sharp if aged for more than a year, other three would only be sharp if aged multiple years and usually not the kind of thing you'd find easily.

>> No.13247204

>>13247177
I was thinking those as well. Are any of those gruyere styles supposed to be grainy? I've had some local supposedly made in the same style that were very grainy and it was a bit unpleasant

>> No.13247279

Imitations can be good. Even chinkshit hits a homerun between price and quality at times. An example of how protection can ruin a product: brandy. The rules are so tight that there's hardly any difference between producers (they also blend, so all the shit that Irish whiskey gets also applies to brandy) which creates a stale product. The protection has also helped the style become over priced for the quality of product. Armagnac has looser rules, more fair prices, and more variation so you have more range in flavor. There are American cheese producers that can imitate European styles and produce a quality product. There's more variety, so it's more of a risk to test a product, but you can develop a taste for what you desire out of the style.

We already had to go through this EU vs US bullshit with beer. US beer has local options, some of whom have become masters of the style, studying in Europe and using cultures given by those breweries. In my area saisons and sours are rivaling well regarded imports easily. My favorite local beer is a very true to style traditional zwickelbier. Similar can be applied to cheese.

In US we use the cheese name as a "style" like in beer. Is it appropriate? Maybe not. What solution do you propose?

>> No.13247305

>>13247279
>In US we use the cheese name as a "style" like in beer. Is it appropriate?
Honestly it's not really the naming thats the problem. It's that supermarkets stock only one or two cheeses per "style," and ususlly the shittiest of shit tier cheeses and you have to have either a whole foods or a decent cheesemonger in your area to get anything good. The imitations steal the shelf space that could be going to decent cheese

>> No.13247321

>>13246135
I- I simply can’t

>> No.13247325

>>13247305
This is pretty true, not for cheeses like cheddar/mozzarella (of which there are usually multiple varieties from different producers), but for things like Brie and pretty much anything on that level of rarity you can get fucked at a regular store.

>> No.13247338

>>13247164
So youre a faggot, got it.

>> No.13247368
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13247368

I got this 8 oz hunk of parmesan for $3

>> No.13247386

>>13247305
Maybe I'm just lucky then. I've never wanted for at least the basics. I'm in a small city/ two conjoined towns that has pretty good selection at the local co-op. Trader Joe's up north has a good selection. Aldi sprouts up wherever there's a Walmart as well. They have decent options, but the co-op has better options. I don't know how it is elsewhere.

>> No.13247452

>>13247368
Peepee poopoo caca

>> No.13247465

>>13246255
That reward is shit and meaningless and biased BUT Rouge River Blue is actually amazing. Definitely try it.

>> No.13247479
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13247479

>>13245960
i too enjoy cheese product*
pic related is 3.4kg of jalepeno cheddar sauce alongside unrelated beanpaste

>> No.13247488

Where can I find decent cheese
How do I know if a cheese shop is shit or not
There's a cheese shop in my area but I live in a US college town so it's probably shit

>> No.13247511

>>13247488
do you lack any cheese experience at all?
if you're not sure which types of cheese you'd like to try, the shop might allow samples of the most common ones they have.
could try online reviews of the brands the shop carries if they're a bit stingier than that, can also compare prices.
even if you're not a penny pincher, comparing prices on cheese is important if you don't want to be scammed for an extra 3 dollars on the pound

>> No.13247523

In Italy I had some really hard, stinky, blue cheese tasting uhh cheeses and I wanna know what they were called. It wasn't crumbly, held it's form was stronger than most blue cheese we have here.

>> No.13247547

>>13247523

Gorgonzola ?

>> No.13247927

>>13247547
maybe ill research these types, many thanks

>> No.13248078

>>13247155
i'd recommend manchego, it's exactly what you're looking for

>> No.13248935

>>13248078
The sheep milk taste might not be what they're hoping for, but the texture is correct.

>> No.13249148

>>13247488
if they don't at the very least carry d'affinois they're shit

>> No.13249686

>>13247488
college towns have college professors buddy, lawyers and doctors. they need cheese too

>> No.13249721
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13249721

>>13245862
Who else /limburger/ here?

>> No.13249746

>>13245862
"samplers" are usually mediocre and overpriced. go to a higher end market that carries a nice variety of cheese and hands out samples.

>> No.13249756

>>13247368
I see you aldi bro

>> No.13249788

>>13249746
oh actually this is true. specialty shops will hand out samples will give you samples of any cheese you're interested in. whole foods apparently does too but i've never asked myself.

>> No.13251186

>>13248078
>>13248935
Manchego is a pretty decent recommendation for me actually, I like it, but yeah, it's a different taste.

>> No.13251215
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13251215

>be me
>getting into blue cheeses, but stingy and only by stuff on sale
>start with d'ambert
>fantastic, good intensity
>try gorgonzola
>wtf why does this taste like banana
>try to use it in pasta
>entire pasta just smells and tastes like banana
>try auvergne
>it tastes like banana again
Are blue cheeses supposed to have a weird banana taste at all or did something happen to them? Even cooking them didn't get rid of the banana flavor
How do the blue cheeses compare to each other?

>> No.13251221
File: 323 KB, 600x600, 3624TS_Feta_1kg_Reg_ENG_600px.png [View same] [iqdb] [saucenao] [google]
13251221

I bought this last week. The entire container was a cement block of feta. I was shocked. 15 bucks.

>> No.13251431

>>13251215
Im allergic to bananas

>> No.13251556

>>13245862
man, i don't like wine soaked cheeses at all
if i want wine flavor, i'll drink it

>> No.13251584
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13251584

>> No.13251664

>>13251215
The d'ambert I had didn't really taste of shit. Gorgonzola is good though, tastes like soap and mushrooms. Never had auvergne but you sound retarded

>> No.13251690

>>13251664
Well that just means that they're not supposed to taste like bananas then, I don't know what's up with that. The ammonia smell doesn't bother me, it's that weird banana taste.

>> No.13251711

>>13251690
Ofc it's not supposed to taste like bananas, it's supposed to taste like mold. Like if you sniff moldy bread, that's the taste they were going for.

>> No.13251723

>>13251711
t. never smelled blue cheese or moldy bread for that matter.

>> No.13251761

>>13251723
Maybe my living space is just the perfect environment for the same mold that's in moldy cheese? Maybe I should grow my own blue cheese? Wtf do you know?

>> No.13251766

>>13251761
>Maybe my living space is just the perfect environment for the same mold that's in moldy cheese? Maybe I should grow my own blue cheese?
You actually should if it's the same type of mold.

>> No.13253322

>>13249721
its great if its nicely aged thus creamy inside.
red rind cheeses have a very nice strong taste when aged

>> No.13253325

>>13251215
quick rundown on best blue mold cheeses

1. stilton
2. st.agur
3. Roquefort
4.
.
.
.
5 gorgonzola

>> No.13253329
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13253329

>>13253325
based

>> No.13253378

>>13253325
Why stilton over roquefort?

>> No.13253383

I miss cheddar full of crystals with intense nutty flavor. I haven't found any in some time. 12 and 15 year aged cheddar used to be my go to with fruit slices.

>> No.13253429

>>13253378
stilton has so many grades you can pick exactly how you like it