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/ck/ - Food & Cooking

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File: 281 KB, 1920x1080, Emmental-Chz-shutterstock_184750109.jpg [View same] [iqdb] [saucenao] [google]
15448351 No.15448351 [Reply] [Original]

What are your favourite kinds of cheese, /ck/?

Recently I've been really into Emmental.

>> No.15448352

american

>> No.15448354

american

>> No.15448387

>>15448352
>>15448354
That's not cheese, that's imitation cheese product™.

>> No.15448404

Crumbly and dry, like mimolette or very old gouda.

>> No.15448440

>>15448351
Swiss

>> No.15448463

>>15448351
manchego yumm

>> No.15448505

>>15448351
not my favorite by taste but for versatility, a medium-to-sharp cheddar. goes well sliced on sandwiches and breakfast sandwiches, melts well for cheese sauces, works in tex mex for all sorts of applications, and is also fine in small slices or cubes for snacking. there's a better cheese for each of those roles individually but if I had to have only one cheese for the rest of my days, I'm picking the jack of all trades

>> No.15448512

Casu Margaret

>> No.15448525

>>15448351
Dick cheese.

>> No.15448579

>>15448387
ACKCHUALLY it's oil-based cheese substitute, thank you very much.

>> No.15448599

>>15448440
That is just Emmental, right?

>> No.15448728

>>15448351
Gorgonzola, Brie, and Cheddar are my favorites

>> No.15448749

>muh trypophobia!!!!

>> No.15448751

triple creme brie
wisconsin cheddar

>> No.15448772

Red fox leicester is really good

>> No.15448774

>>15448351
I don't know, Red Leicester and Gouda maybe.

>> No.15449436

>>15448579
never seen american cheese made with oil. then again, I don't shop at the dollar store.

>> No.15449444

Am I a fool for loving Land o Lakes American?

>> No.15449465
File: 156 KB, 1000x910, la-tur-2.jpg [View same] [iqdb] [saucenao] [google]
15449465

>>15448351
la tur, fromager d'affinois, secret de compostelle, real parm, nearly any chevre, probably others that i cant remember rn

>> No.15449492

>>15448351
parmesan is probably my favorite. I love the crunch of the crystallized amino acids, and its got that sort of sweetness to it

>> No.15449493
File: 11 KB, 300x168, babybel.jpg [View same] [iqdb] [saucenao] [google]
15449493

i feel like i could eat a mountain of these things

always grab a bag when they're on sale

>> No.15449540
File: 51 KB, 600x424, 9CB53E1F-1E06-470F-B0D0-9EB18841D044.jpg [View same] [iqdb] [saucenao] [google]
15449540

>>15448351
Limburger and Harzer for me. I also have a soft spot for mild cheese with fenugreek.

>> No.15449577

>>15449444
Of course not. Listen, let's me and you grab a glass of malt liquor sometime. I happen to have a beautifully-aged six months Steelislav Reserverious.

>> No.15449600

>>15449577

Strictly vodka son. I don't taste it, don't do heroin

>> No.15449653

>>15449600
>don't do heroin

No worries. These days I can't afford the amount that I used to :(

>> No.15449766

>>15448351
For utility/value, Kraft Extra-Old cheddar, or some other aged cheddar. None of that neon orange dyed crap on what I make.
Brie, particularly that Oka brie. Havarti, Monterey jack, Parmigiano-Reggiano, Blue Stilton, Camembert... there are just so many that it's hard to remember them all.

>> No.15449838

Tilsit

>> No.15449939
File: 134 KB, 900x711, tumblr_fdd2bc95dff94f10a59c23d607fa5636_f8a54378_1280.jpg [View same] [iqdb] [saucenao] [google]
15449939

>>15448351
Anyone know where I can find camembert in Dallas? Anywhere I look, I can only find brie.

>> No.15449941

>>15448351
muenster
swiss

>> No.15449948

>>15448351
Mozzarella, parmesan, cheddar, and a few others I can't remember. I don't understand vegans giving up cheese. At least vegetarians can enjoy it, vegans are crazy

>> No.15451214

>>15448351

I'm not really sure I have a favorite but I'm a simple man and I enjoy a sharp cheddar on my savory meats and a sharp swiss on my sweeter meats and a feta crumble just about anywhere. Muenster also, whenever applicable.

>> No.15451219

>>15448505

This is the most reasonable thing I've seen anyone post on /ck/ in like a month.

>> No.15451221
File: 137 KB, 260x271, mv_original.png [View same] [iqdb] [saucenao] [google]
15451221

This is delicious. They do a peppercorn and a jalapeno one that is good too.

>> No.15451273

>>15451221
Far out I miss that cheese. I live overseas at the moment, I'd kill to be able to walk into a supermarket and buy some.

>> No.15451287
File: 167 KB, 1200x1800, Cauliflower-Shawarma-with-Green-Tahini-and-Fried-Halloumi-1.jpg [View same] [iqdb] [saucenao] [google]
15451287

I like haloumi

>> No.15451315
File: 3.11 MB, 3204x2859, tilsiter-gruen-stueck.jpg [View same] [iqdb] [saucenao] [google]
15451315

>>15448351

>> No.15451356

>>15449941
"Swiss" refers to Emmental, right?

>> No.15451357

>>15451214
See: >>15451356

>> No.15451459
File: 182 KB, 1500x1000, IMG-20200904-WA0027.jpg [View same] [iqdb] [saucenao] [google]
15451459

>>15448351
I like making melts with Marcaire, goes really well with fruit.

It's a bit of a cheater wash rind cheese, because they paint the red on with anatto ... but eh, it's relatively cheap and easily available in the supermarket.

>> No.15451502
File: 130 KB, 643x253, Reblochon.jpg [View same] [iqdb] [saucenao] [google]
15451502

>>15448351

>> No.15451507

>>15448728
you should try cambozola, it's a german gorgonzola camembert hybrid

>> No.15451535

>>15451459
>>15451502
What are washed rind cheeses like? Never had one

Is the rind tasty?

>> No.15451558

>>15448774
>Red Leicester
underrated and tastes great but super oily.

>> No.15452159

>>15448351
Soviet cheese. Modern cheese in Russia is tasteless plastic

>> No.15452683

>>15451535
>What are washed rind cheeses like?
It's all over the place. It's not all soft cheeses with various amount of smelliness, Raclette is washed rind too for instance.

>> No.15452714

>>15448351
Grilled halloumi, red Leicester and blue cheese if I'm the mood for something sharp

>> No.15453681

>>15452714
Red Leicester is the only one I've had of those three, and it's pretty bland

It's okay, just a bit bland