/ck/ - Food & Cooking

My favorite goes back and forth, usually it's a soft washed-rind. But right now I'm in a big gruyère mood. I could eat kilos of it.

>>17704988
>all of them
>>>>>>>huge power gap
>this smelly shit
>vegan “cheese”

>Tastes like penicillin
Literally any cheese on earth is better than this ball of mold spores

>>17704988
Manchego

>>17704988
There is bland brie and there is great brie.

Great Blue cheese > Great brie

>>17705004
you're a big gruyère

>>17705222
Fon due

>>17705075
This and old Amsterdam are my favourite cheeses

>>17704988
the rind just tastes and feels like wax to me. i don't understand why i should eat it?

>>17704988
american unironically

>>17704988
I thought it was camembert so I was about to chimp out because it's overrated
Well, anyway. Brie is okay but I prefer all hard cheeses

When I slice brie wedges it leaves cheesy residue on the knife. So I wipe it off with a sponge. The wet sponge becomes a colony to whatever mold is growing on brie skin. The sponge becomes the nastiest smelling thing ever, 20 times more pungent than the cheese itself. The memory of that stinking sponge haunts me. When I eat brie I think of it.

>>17705283
>old Amsterdam
Old Amsterdam is not good. It is not really aged, they use some artificial process to age the cheese.

Try old Rotterdam or other aged Gouda

>>17704988
For me? It's toasting some brie on sliced break in my airfryer.

>>17704988
Fromunda.

>>17705222
Checked/kek'd

>Ctrl + F
> No Roquefort

>>17705393
this and Blue Stilton

>>17704988
Casu marzu

>>17704988
Cheddar
Stay mad

>>17704999
>bacon flavored cheese
wow... that's brilliant

>>17704988
The good old vagina cheese

>>17704988
Brie is a good go to. I think it's a bit too strong for sweet dishes though. Those never work for me.

is reblochon good?

just got it because it looked fancy and said unpasteurized

banned in the USA lmao

>>17705393
>>17705402
My fellow blue cheese connoisseurs. Danablu is also really good.

>>17705477
Yes. Make a tartiflette.

Is this where Europeans argue about which flavor of mold is there favorite? For being a bunch of elitist cunts, you faggots sure do eat a bunch of bunch of moldy rotten garbage.

muenster

>>17705402
I'm on the same boat with the Stilton my man,

>>17705246
>>17705222

>>17705784
Do you have a recipe you like? I just looked up several and they all look good. Never made it before but it sound comfy with the weather here.

Love me some blue cheese and salami late night snack with some whiskey

>banned in the USA lmao

>>17705008
>rates all other cheeses above brie cos they think brie is smelly
yeah I don't think you have eaten many cheeses and will disregard your opinion

>>17706158
What exactly is banned in the USA

>>17706328
This isn't google faggot

>>17704988
>Camembert but worse
Eating some 'bert on crackers
just for you OP

>>17706345
Oh you're too stupid to even know about something you brought up, got it

Goat brie

Vintage Somerset Cheddar

>>17705468
>Brie
>strong
Huh?

>>17706480
I wasn't that poster you fucking idiot. This will never be google and we are not here to spoon feed you.

>>17704988
>Whenever I buy a soft cheese like brie for my own cheese platter its always the worse one

>Whenever I get served cheese platters at work events and functions the soft cheese that looks REALLY similar to brie is always one of the best but nobody ever knows what kind it is

Its very frustrating

>>17704988
Marble

>>17704988
Camembert. It's like brie cheese except it has lower in cholesterol and saturated fat, and it is richer in calcium, phosphorous, and vitamin b5.

>>17704988
Gouda

>>17706546
You sure are mad about how stupid you are. Are you like difficulty in normal life retarded or someone comes to change your diaper and make you food retarded?

>>17704988
hard to name a better cheese since there's so many to pick from
brie is pretty tasteless

>>17704988
Brie is normie tier, at least get some raw milk camembert

>>17706560
It hardens and gets gross as it ages. It's best as fresh as possible. Grocery stores always have old stuff.

>>17704988
camembert

>>17707672
I was told it softens as it ages. Who's lying?

>>17707823
Odd, my experience is always the opposite. The stuff marked down to sell quick is always hard and flavorless.

>>17706951
This, but smoked. I'll eat a whole wheel right now.

>>17707823
>>17707839
I think it being in the wheel vs being a slice will make a difference, when it's still in the wheel the soft center can't be exposed to the air.

>>17707858
I haven't left a partial wheel around long enough to see this but supposedly the moldy skin will form over the cut sides eventually.

>>17707823
Brie does soften as it ages, but it's sold basically completely softened already. If you don't store it properly it will either rot or dry out. It will get liquidier woth proper aging. Some brie spills out of the rind while others dont.

The creamy texture of brie and other bloomy rind or washed rind cheeses is from the mold digesting the cheese from outside in and it turns something like compressed cheese curds into the brie texture.

If you've ever had humboldt fog it's half creamy and half fresh chevre texture. If you let it age properly it would eventually be completely brie like texture.

t. At home cheesemaker.

>>17707896
What's the best cheese to make at home?

>>17707902
Mozzarella is a good place to start. Just need the rennet and a big pot really. No presses or any aging.

Fresh chevre is super easy as well if you have access to goat milk.

Flavored cheese curds are super good and easy.

Quark, and mascarpone are easy as well.

If you have a good cheese cave the sky is the limit, although washed rind cheeses are kind of tedious because you need to wash their rind every day for like a month.

>>17705402
>Blue Stilton
my man

>>17705477
It's fantastic anon, can be hard to find though

>>17704988
I don't think you can beat a 5-year cheddar. I like all kinds of cheeses, but I think the really mature cheddars are the pinnacle of cheeses.

>>17706328
https://en.wikipedia.org/wiki/Reblochon#U.S._unavailability

Smegma

>>17707896
I love Humboldt fog I have some in my fridge right now

Only PNW chads will understand.

>canned cheese? wtf anon that's disgusting

I know it sounds disgusting but I swear to christ it's the best fucking cheese you'll ever eat. It's like sharp cheddar x1000

>>17708214
You know they ship right? I have 2 cans in my fridge and I'm in new york.

>>17705222
>>17705246
god damnit

>>17705368
Yeah you should wipe the cheese out of the blade with your fingers and soapy water

>>17706141
Cream, potatoes, ham in allumettes, sliced oignons, and then Roblochon on top, in the oven until it it looks ready.

Piss easy

>>17705008
t. has only eaten kraft cheese and fake mozarella

>>17705246
Kek

>>17704988
Pretty good in it's own way with grapes and crackers, but Manchego (at least semi-curado) is the better tasting more versatile cheese that I make sandwiches with, eat with nuts, cured meats etc. I prefer hard goat/sheeps milk cheese in general though.

>>17704988

>>17704988
comté

>>17704988
i like this one a lot

>>17708810
that's no cheese, it's a seasoned emulsion of cheap hardened fats and water.

>>17704988
I can't

I kneel

>>17704999
based burger

>>17704988
Tastes like gooey plastic

>>17705561
Danablu is perfect crumbled over a salad or used in blue cheese dip. It tastes like a moldy feta. I fucking love it.

>>17704999
fpbp and checked
/thread

I don't like the rind. No thanks.