/ck/ - Food & Cooking

I like pepper jack

>>6380412
I tried some smoked Gouda at my work yesterday that was so fucking good... But I'm a cheddar guy. IE boring.

My favorite cheese is muenster

I'm from Wisconsin so we tend to eat a lot of cheese. Pic related is one of my favorites lately. Although sometimes I just eat regular normal cheese. It never gets old, even though I eat it every day.

inb4 pretentious French fags and their smelly overpriced weird shit that probably isn't even pasteurized.

Gotta be Havarti

>>6380412
Cottage.

But not for cooking.

>>6380412
It's all subjective to the food it's pairing with (i.e. you wouldn't use Pepper Jack in your spaghetti). It depends what you're using said cheese with.

>>6380412
fumunda

>>6380418
My nigga

manchego or buffalo mozarella

>>6380450
that's not even a real cheese

it's like saying your favorite cheese is cream cheese

>>6380466
dubs don't lie

>>6380412
creamy: gouda
sharp: locatelli
for chili or tacos: queso blanco

>>6380412
manchego, love the crunchy salt crystals that form it it. as well as a nice round flavour overall.

mmmm blueberry cheddar

>>6380412
Smoked mozzarella

>>6380412
I love brie.

>>6380518
They're lactic crystals not salt.

San Simón da costa

Stilton, Brie and Wensleydale with cranberries are great for particular dishes. Overall favorite though, probably mature cheddar.

>>6380412
Top tier common cheeses:
>Gouda
>Havarti
>Monterey Jack
>Edam
>Emmental
>anything smoked

Too many different styles of cheeses to generalize

A really good Pecorino(or similar style cheese), not too young or old is particularly great, though.

What kind of cheese does /ck/ put in their mac and cheese? Gouda a best.

>>6380412
Filthy carnists.

>>6382130
>It Melts!
kek

>>6380412
someone riddle me this
someoen in my house bought "fat free" "mozarella" cheese,
given that cheese is mostly fat, what the fuck is this made out of
it does feel like plastic.

>>6382135
>what the fuck is this made out of

you tell us, you're the one with access to the ingredients list.

>>6380477
But anon, my favorite cheese is cream cheese :(

>>6380444
Yes.

Clearly american. What else would you put on a burger? Sure you could put some blue cheese on there but that is just a bunch of artsy bullshit. The richness of american is god tier.

>>6382554
Go fuck yourself, blue cheese on a burger is something that makes a good burger. Artsy maybe, but nothing to ignore. Swiss is also good on many burgers

>>6382606
Uhh, yeah if your a faggot who doesn't like the rich greasy salty all american burger style. I guess it works if your a stick figured hipster out to fuck up a classic cause "muh experimentation".

>>6380444
Agreed. Havarti is delicious.

>>6382090
Asiago, fontina fontal, gruyere, sharp white cheddar. Sometimes gouda. Sometimes goat cheese. Melted a la Modernist Cuisine.

Probably some form of mountain cheese from the Alps.

>>6382090
velveeta

>>6380430
>cheddar
>Boring

Now are you talking Cheddar, from Cheddar or some American plastic ripoff?

>>6380523
>Wisconsin
>Cheddar

>>6381792
Wensleydale is my all time favourite cheese.

>>6382713
That's what you get for not protecting your labels.

>>6382727
Anon no, please no.

>>6381710
>tips brioche

Bulgarian feta

>>6382850
Don't be edgy anon, that shit is super average and cheap.

Favorite cheese and what circumstance? Do people seriously have a single cheese they pair with everything?

>>6380412
>
I think cheddar is the most versatile

>>6382891
>doesn't know what edgy means
>fresh imported feta
>average and cheap
you dumb m8

>>6382892
Almost all of my favorite cheeses I can eat by themselves.

>>6382920
Edgy is you trying to act cool and different by stating bulgarian cheese is good enough to be the best cheese. Just because you're a clown that pays a lot for that doesn't change the fact that it's a shitty affordable product that every bulgarian pleb can eat.

>>6382713
>but muh packers hat

>>6383017
you literally sound mentally retarded.

>>6383017
>your subjective taste offends me so much that i'm mad about it
fucking lel

>>6380412
Bryndza
Parmesan
Emmental

>>6383017
Coldsteel the Hedgehog is edgy. Liking a different cheese than you is not.

>>6382850
Most of the time when I buy Bulgarian Feta, it's not even Feta. It's Sirene. Wouldn't that be lying?

It really depends on the type of cheese.

>sharp cheeses (my favorite type of cheese)
Pretty much any cheddar
Skellig or any of those other sharp Irish cheeses
Gouda
American Muenster
Mimolette
Cyganski
Colby Jack
>mild cheeses
Swiss
Lorraine
Port Salut
>"grating" cheese
Parmesan
Asiago
Mizithra
Dry Jack
>fresh cheeses
Queso Fresco
Smoked Fresh Mozzarella
>soft-ripened cheeses
Brie
Saint Angel
Délice de Bourgogne
>washed-rind cheeses (not a big fan of them)
Taleggio
>blue cheeses (not really a big fan of these either)
Bleu de Queyras
White Stilton
>brined cheeses
Feta
Halloumi
Paneer
Sirene
>other
Cotswold
Five Counties
Pepper Jack
Horseradish Cheddar
Anything with beer, wine, or some form of alcohol in it.

>>6383171
>Coldsteel the Hedgehog is edgy.

>>6380418
triggered

>this cheese can literally kill you

>top 5
Camembert
Havarti
Halloumi
Gorgonzola
Cheddar (12 months or more)

>bottom 5
Monterey Jack (ESPECIALLY pepper jack)
Muenster
Colby
Swiss
Paneer

>>6385218
>muenster
>bottom 5
It's like you want me to shit in your mouth. You'd probably enjoy the taste.

why does the taste of kroger brand sharp cheddar cheese vary so much?

i buy it one day and it tastes nasty
i buy it another day and it's the best cheddar i've ever had in my life
i buy it again and it tastes like colby cheese

what the fuck are they doing and how do i get quality cheddar at an affordable price since kroger can't get their shit together?

smelly cheese is the best

>>6385214
Isn't that the maggot cheese?

>>6385239
Yep

old gouda / cheddar
young gouda, tlisiter, edamer (simple everyday cheese)
Feta
smoked cheese with stuff inside like ham, mushrooms or chillies

>>6380412
tasty

dumping my cheese folder.

>>6385273
>cheese folder

wut

>>6385278
Better believe it.

>>6381710
Mah nigga

Parmesan obviously

>>6385303
Is that the Chimay cheese on the far right?
Also, thanks for dumping these. Love adding these to my wallpaper slideshow on my work PC.

>>6385310
No problem brah. Cheese is just pretty aesthetic. When done right.

Current cheese I'm into right now is an aged goat cheese from Cypress Grove. It's called midnight moon and it's fucking delicious.

>>6383973
Well of course it's not Feta. Feta can only come from Greece since it's a PDO. Sirene is the Bulgarian equivalent.

Shropshire Blue is wonderful
For a cheese fix, good ol' English Cheddar is my favourite (it's my methadone)

>>6385421

>>6385227
This post made me chuckle.

>>6380412
Chechil

>>6385899

>>6385425
Excellent choice.

British blue cheese > all other cheeses

>>6385425

i've always wanted to try this, looks so damn good

>>6384191
My nigga. White Stilton and cranberry is also delicious.

>cheese from a cow
Not Goat kek

>>6385100
He IS edgy. He's also autistic as fuck, but the edginess is there.
>likes:
>hurtin people
>death
>punk rock
>dislikse:
>niceness
>happiness
>sunshine
>life
>my dad
Are you telling me that's not edgy? It's 12-year-old edgy, which is why it's so funny and embarrassing, but it's still edgy.

Comté du Jura
Sir de Créquy affiné à la bière
Mozzarella
Parmigiano Reggiano


Worst: "chestring"

>>6380412
I'm new to /ck/. I like greyezer. Is that okay, is it a good cheese?

>tfw lactose intolerant
I can handle some hard cheeses, like parmesan or romano. It's probably better this way, cheese makes you fat.

>>6380477
That's like saying quick bread isn't real bread

Port Salut
Halloumi
Feta
Comte
Brie

I'll tell you what is based as fuck, really strong cheddar on crackers with honey

>>6382703

>why

>>6380412
mozzarella

>>6380412

>>6385284
this is the platonic ideal of blue cheese

>>6382850
But Feta is a PDO of Greece. There's no such thing as "Bulgarian Feta".

>>6385227
Well "Kroger" looks like some sort of American supermarket.

Considering Cheddar isn't in America, the mystery reveals itself.

>>6385278
>He doesn't have a cheese folder

>>6385930
You've got that right.

>>6388803
It's probably better this way, grapes go with cheese.

>>6389135
Head cheese is great tbh.

>>6380412
Wensleydale.

>>6380412
proper buffalo mozarella

I almost think that brits make the best cheese and that almost makes me mad.

Provolone. With my deliciouso prosciutto.

>>6386161
>being baited this hard

Come on my nigga. I also really really like feta. The sour taste is so fucking beautiful.

>>6385899

I had that at a bar once. It's just like really hard mozzarella.

>>6389514

French cheese culture is obviously superior

om nom nom

>>6385233

is that just a cylinder of earwax?

>>6385307

anybody know what that red one is in the back? looks like it's dusted in paprika.

A old Mimolette or a old Gouda (with cumin or nuts is even better) or even a good swiss Emental is perfect for people who don't like creamy cheese.
For the other i recommend a good Fourne d'amber or a Mont d'or ( you can make a good receipt called boite chaude with it, with potato, pepper, garlic and some white wine )

I'll dump my cheese folder too.

Does this count as cheese?

I recently picked up some horseradish white cheddar that is pretty good for turkey sandwiches. Unfortunately I don't have much of a selection where I live.

fumunda cheese is the superior cheese

>>6390107
https://www.youtube.com/watch?v=UV2M3Gcs2hY&feature=youtu.be&t=53s

>>6386138
this
chèvre is GOAT (pun half intended), but anyone who doesn't make a ball out of theirs is a fucking retard

>>6389999

Roquefort > Fourme d'ambert

>>6390107

that shit tastes like plastic. Worst cheese I've ever bought.

>>6380412
Cheddar, Gouda and other creamy cheeses, brie

Shit: goat & other ethnic cheese. Things mixed into the cheese.

Stracchino. Goat. Gruyere.

Really though I can eat any cheese that's not American Cheese plastic shit and all that or taleggio.

Anyone here ever made cheese? I'm kinda curious about it.

Where do you guys get all these different kinds of cheese. Pleb American who pretty much only eats sliced cheese from a grocery store here.

>>6391027
you can get cheap kinds of a lot of these from any supermarket, but for the really creamy ones you usually have to go to a cheesery

dollar store singles with extry oil, wrapped in plastc canned pamesan with 40% added starch or fillers anything that comes in an aresol can, any thing delivered from "swiss colony", hicory farm" HSN or QVC or others. Let's hope they are not in a litigious mood.enough already about cheese.and for that matter, pizza,. It would be nice to see a recipes, none shot down... or cooking hints,positive not negative always bitch and moan always Me.uphill 5 miles toschool inboth directi

>>6390480
Even for us french it's a very hard cheese to eat because of the smell and the very strong taste (more than a Maroile ) >>6390242
A good Chévre covered in cinder is perfect too
>>6390471
That true a good slice of Roquefort is better but the fourne is more sweet for pepole who don't like strong cheese

My favorite is gorgonzola.

My favorite by far.

Vesterhavsost. Local hard cheese made 25 km from my house. Delish as all fuck.

>>6385315
>Aged goat
>>>>Humbolt fog.

>>6380412
Blue cheese.

>>6380440
>pasteurized
Fucking pleb.

Btw, it's only overpriced because of your dumb ass importation laws.

>>6391027

Whole Foods

>>6392494
>shopping at whole paycheck
aldi is where it's at bruh

>>6392499

there isn't an Aldi within over 200 miles of me.

>>6392520
how bout uptown grocery?

>>6391014
I have seen someone make a really basic cheese by heating milk and then adding lemon juice, he strained the mixture to gather the solids, left the solids to compress in a cloth over a sink to extract all of the liquid over night and he served it breadcrumbed and fried to guests at a dinner party the next day.

I really want to try it myself.

>>6392520

What about a Trader Joe's?

>>6392528
Yeah, that's basically making Paneer. I make it all the time. Fry it up as cubes or in slabs for salads, sandwiches, curries, etc. You don't have to breadcrumb it, you can just pan fry it.

>>6392524

never heard of it

>>6392544

Trader Joe's has a decent selection but it's nowhere close to Whole Foods'.

Dutch gouda or french port salut.

>>6392573
oh fuck that looks amazing. Will have to hunt and find.

>>6384191
this shit is beyond incredible.

>>6380412
>What is the superior cheese in your opinion?

Pepper Jack and Colby Jack are my favorites.

>>6384191

>not using the apricot version

still ace bro, but u can do better

>>6392994
I buy Pinconning cheese too.

>>6380470
>bufallo mozarella
>bufallo "milk"
You've been eating sperm, anon.
it's mozarella di bufalla

>>6383985
>Cyganski

All I'm getting is pics of Gypsies in Poland.

I don't know about superior but my favorite cheese would be gorgonzola, especially with mascarpone. I could eat tons of that shit, goddamn.

>>6384191
>cranberry cheese
>>6392997
>apricot cheese

Never heard of the stuff but that sounds really good!

>>6390088

>>6390480
Says the one eating cheese that smells and tastes like sweaty feet infested with fungus.

>>6393011
Here's a picture.

>>6392987

the fluffy white part is like fluffy cream cheese, the melty looking part is like camembert, the gray lines are fruit wood ash.

Fontina

recently I had some ploughman's cheese, aged cheddar with pickled onions spread through it. strong flavour, I liked it.

>>6393283
I am actually in Switzerland now. My sisters husband busted one of these cheese and cutting contraptions on one of my first nights.

was a solid 8-9/10, would definitely eat again, especially when cheese here is literally the only affordable source of protein except for bumnuts (eggs).

On a related note, I wonder how much money you could make smuggling meat over the border with a sub across the lake. Beef is literally that expensive here.

>>6380412
Is cheesecake a cheese?

But in all seriousness, it's gotta be cheddar. I live next to the town of Cheddar where they make the cheddar. It may not be the fanciest cheese, but it's the best all round workhorse.

>>6390132

Is Paneer supposed to taste like nothing?

>>6395223
If you decide to make some shitty version using something like mascarpone, you could say it theoretically is cheese.

Question to the cheese thread:
What sort of cheese pairs best with cauliflower sauce (it's made from OO, garlic, a tomato or two, veg broth and cauliflower). I've some cauliflower sauce I want to use up so I think I'll use it in place of tomato sauce on a pizza.
I've got at least a dozen different cheeses (likely over twenty different sorts, actually, but certainly over twelve) so if you suggest a cheese, if I don't have it, it's very likely I'll have something similar.

As it stands, I'm thinking curls of parmigiano.
Thoughts?

>>6391014

reddit.com/r/cheesemaking

>>6395596

any strong grated cheese would be good.

>>6391014
I've made mozzarella at home with rennet, citric acid and a digital thermometer, its pretty straightforward if you just follow the instructions

other cheeses require special enzymes, bacterial cultures etc

pic related, fresh warm mozzarella

>>6389135
Not actually cheese, but so good. I'm glad more people don't like it, because then it wouldn't be dirt cheap.

Edam

>>6395966
Well, I made my pizza cuz I was hungry. I used parmigiano, as planned. It was very, very good.

I made a second pizza, as well (each of these small pizzas only used 50g of flour, so it's not a whole lot of food). The second was Margherita-ish. It's not truly Margherita because I didn't use S Marzano and I couldn't be arsed with getting proper fior di latte so I used the Americanised low-moisture "mozzarella."
Also good.

After saying in another thread that I've only made four pizzas in the last year, I've increased that number by 50% in a single night. I really ought to start making pizza more regularly.

>>6390107
Sweetened condensed milk: the cheese. So damn good.

>>6385908
Goatse cheese?

>>6396024
How did it taste though? Especially when compared to store bought mozzarella and restaurant mozzarella. Also how much time did it take? I've always thought of doing it to cut costs but never tried.

>>6395217
None of my family back in Switzerland buy beef that often other than bündnerfleisch from time to time (bündnerfleisch is basically beef prosciutto).

Swiss are a mostly pork-eating nation but also eat deer or steinbock if someone kills one.

>>6392499
I got some Edam from Aldi.
Made in New Jersey.

>>6396157
It was a bit more firm and chewy, and i forgot to salt it so blander. Tasted very milky. Took an hour the first time I made it but I can do it in half an hour now. The ratio of milk to cheese produced is very high so I'd suggest making it in a big batch to make it worth your while. The starting costs of muslin, thermometer, rennet etc aren't much and is worth it if you're a regular cheese eater.

here's the recipe i used: http://www.cheesemaking.com/howtomakemozzarellacheese.html

What's the best source to get educated on good cheese? It's always been interesting to me especially the ones that are kinda liquidy on the insides but I just don't know where to start

>>6397038

I did a wine/cheese thing at Napa once, but I mostly just go to TJ's or Whole Foods and buy whatever looks good. You could also just look up 'cheese pairing guide' on the google machine.

>>6397097
thanks man!

I'm a cheese noob looking to expand my tastes. So far I've really enjoyed havarti and port salut. Any recommendations based on that?

>>6397306
Try the dankest of dank smoked gouda. Great with some crackers and ham. Hit up a deli counter. Most places will let you try the cheese if you ask.

>>6380412

I think sheep cheese is all in all superior to cow and goat.

>>6397314
Really a matter of opinion. Local deli had a feta made with sheep and one with cow and I liked the cow more.

>>6385294
That wojak looks a bit...

rare

>>6397315

Aren't they generally more expensive on average though?

>>6397319
Yes, because they produce less milk.

>>6397322

Right. I wish good cheese wasn't this expensive though. How much is good italian/french cheese in US? Here in Italy there are good brand but it can easily get to 30 euros a kilo especially if its local.

>>6380412
Stilton

>>6397331
>How much is good italian/french cheese in US

10-20 bucks a pound or even more. It's a treat. You're better off looking for locally made fine cheeses. I would do some googling if I were you. Most states have good dairy. You just need to know where to look.

>>6397334
2.2 pounds in a kilo btw.

>>6397334
>You're better off looking for locally made fine cheeses.

Here anything local is twice or three times more expensive. I know a local guy that makes salami, not sure about prices though, I'll check now.

>>6397341
>Here anything local is twice or three times more expensive.

That's true here. Actually, European cheese is the most expensive. It also has to be aged more than six months to be legal. You can't make fresh cheese with raw milk in the states. It's really dumb.

the actual parmigiano reggiano from Italy is demiurge-tier

Man Cheese is Superior to YOU. Its so diverse and beautiful it appeals to all tastes. You trying to weight cheese against it self when its supremely beyond that. Cheese is like a god man just different facets serving different needs. You can't weight God against it self man, and cheese is the same way.

A French guy once told me that Pleasant Ridge Reserve was better than any French Beaufort he'd ever had.

Creamy Lancashire is GOAT. Big fan of hard Italian cheeses too.

Got something in the fridge called Sussex Charmer which is style as a parmesan-mature cheddar cross and it's incredible.

>>6397025
How many times have you made it and did it ever fail? I've been reading up on it and apparently in Canada (where I live) the milk that comes in bags is borderline UHT pasteurized to the point where it doesn't make mozzarella very well. Just wondering what sort of milk you used and if it ever failed on you. I don't want to throw a gallon of milk into production and have it die on me.

>The ratio of milk to cheese produced is very high
So it takes a lot of milk to make a small amount of cheese? For instance in this>>6396024 pic how much milk was that? Because that looks like a shit ton of cheese. If that's 4 litres worth of milk then that is plenty efficient to me.

Selbu blå ( blue ). Norwegian blue cheese
perf on burgers etc.

>>6398068
Not him but that or norzola, can't remember right now since i haven't eaten them in fucking ages

>>6397384
>Pleasant Ridge Reserve
I know the man that makes that cheese, it's nice to live in WI.

I pay $6. a pound for that stuff, yay friend discount!

y'all should pick up a wedge of this from Trader Joe's. It's really good.

Camembert with fresh apples and walnuts is so good i could cry.

this is good for dipping bread in

>>6398120
>Trader Joe's
>good cheese
plebeian

>Ctrl+f
>No Jarlsberg

Step up, niggas.

>>6398691
>Jarlsberg

Norwegian cheese?
Are you trying to imply that there is good food in Norway?

>>6398120
TJ's makes a pretty good goats milk gouda

>>6398746
Do they put ice cubes in the milk?

>>6395241
Yeah pretty much. I'm vegetarian and Indian so I eat a lot of paneer and love it. I have it in spicy curries so it's blandness is actually welcome and it's texture is a great foil for both gravies and sauteed veggies. I much prefer paneer to tofu as the protein in dishes.

>ctrl-f feta
>13 results
Good taste.

>>6385218
halloumi, my nigga

>>6398790
only when I tell them to

I will literally put parmesan on anything it'll go good on (so obviously not Chinese, Mexican, etc.)

Has anybody here had butterkäse or tilsit? I am also a big fan of balderson and applewood smoked chedder. Austrian smomkd procssed gruyere and cave aged kalbacth gruyere is also god tier. I live in Vancouver btw

>>6380412
'
Colby Jack or Monterary Jack. I fucking love cheese, especially cheese cubs and eating it of a block.

>>6390099

MUH NIGGA. Best cheese.

>>6393283
>>6395192

This thread makes me feel so pleb when it comes to cheese. I need to learn and eat way more.

I just love all cheeses.

I like swiss cheese. Boring I know

Halloumi.

Can be grilled on the bbq without melting.

brunost ( norwegian brown cheese ) awsomme on luft-waffles and hot buns.

probably havarti for melting slices, so burgers and sandwiches mainly
aged asiago or romano for things like pasta
leipäjuusto/bread cheese or just fresh cheese curds for snacking
all around it'd have to be a nice sharp cheddar though

I honestly haven't tried as many different varieties of cheese as I'd like to. I often find myself just trying different brands of varieties I already love because of the range that exists within one type of cheese.

I've had my eye on a few local beer cheeses lately, and I'm really curious what those taste like. the texture seems great and I love beer cheese soup, so that'll probably be my next cheese purchase.

Yellow Tillamook or Bandon cheddar. The tears of ass-pained brits and flyoverbros makes it so much better.

What's a good cheese for just casually nibbling on? Swiss is normally my go-to, but maybe there's something else out there that'll be good deli-fresh.

I like cheeses that are mild, with a bit of bitterness.

>>6380477
>>6380450
cottage cheese on english muffins is the best shit ever

>>6399866

Tried it once, didn't really care for it. The sweetness really threw me off.

>>6399795
PseudoSwiss here (mum's Swiss; I'm not).
Which Swiss cheese?

>>6396164
>Edam from Aldi.
>Made in New Jersey.

America truly is Chinese knockoff tier.

>>6397315
>feta made with...cow

That wasn't Feta.

Right now I'm eating Dubliner and Collier's Welsh Cheddar.

>>6398994
>I live in Vancouver
Then pick up some Kooteney Meadows' Alpindon and the one starting with N.

Queso Fresco of course
>inb4 hurr durr mexifag
This shit taste amazing on tacos, burritos, or anything with meat

>>6401237
I've had it before. I work in a deli so I get to try a shit ton of cheese and I just thought maybe americans don't have as much selection

>>6380440
Has a gross liquid in it. I'm fine with the shitty cheese head string cheese

Why is there never any love for sap sago (aka Schabziger)?
It's gotten harder and harder to find here (in the US), but I've been eating it since I was a kid. Mainly grated and mixed with butter as a spread or in noodles. Anyone? Anyone? I love the herbally flavor.

>>6380412
Mild generic cheddar from a supermarket.

Tesco does amazing mild cheddar. Aldi not so much.

>>6401319
that shit has no flavour. To most it is the Mexican equivalent to Kraft singles. Just with a little more salt.

>>6401602
I'm Swiss and I think that shit is the most disgusting thing on the planet

>>6401634
Well, you're Swiss, your opinion doesn't count.

>>6402092
I have to agree with this guy. Every time a military jet crashes into a swiss ski lift or a swiss school bus goes off a cliff, I laugh a little inside because when you think about it, didn't they kind of deserve it for hoarding dead jew teeth and dictator gold? And by "kind of" I mean, didn't they deserve it and then some? I think we can all agree that the answer is yes. Fuck Swiss people.

>ctrl+f "Gouda"
>13 results
As a dutchfag I don't understand this Gouda hype, plenty other cheeses from here in the same style that are just as good if not better.
Also Leidse cheese is goat.

>>6402124
Not subtle enough Schlomo

>>6402150

Nah, my family is from a third world country that was looted by dictators, although we don't live there anymore.

I think you'll find that in every continent on earth, including europe, the swiss are the real jews. Nice try at blaming the amateurs, though.

>>6402163
You're right, the Swiss have stayed in their own nations borders and not expanded where as jews have been kicked out of 200 countries in 2000 years, truly the Swiss are the real enemy.

>>6402171

You are correct, but what does the one have to do with the other? You've proven to the world that you out-jewed even the sinister jew, and you profited on his demise as well.

>>6402174
No one believes the Swiss are worse than the Jews, even Croatians are smarter than that. Even Croatians are smarter than you.

>>6402176
>I di-un do nuffin
>hey look a jew

Confirmed for swiss

>>6402181
Hasbara your posting quality is getting worse and worse, at least this time you arent posting images labeled in Hebrew so I will give you that.

>still mad that Croatians are smarter than you

>>6402192

I think maybe the reason you let the nazis lose was because if all the jews were dead, your little game would be up. Also sabra a shit, hummus is not that hard to make.

>>6388803
Be glad, you'll probably live 5 years longer than you might have

>>6402199
Oh Schlomo, you need to step up your game, no one thinks the Swiss are bad, you are just mad that they still have your grandmothers teeth that she lost when she was 7 when she survived not one but two different gas chambers.

>>6402206

Ok maybe you're not swiss, because people don't THINK swiss are bad, they KNOW swiss are bad, even swiss people know this.

Also my grandmother lost her teeth because she never flossed. Floss your teeth, kids. Except if you're swiss, go fuck yourself I hope they all fall out.

>>6402192
>>6402181
Get out with your racewar bullshit you uncivilized swine

>>6402215
>I'll keep posting, maybe that will fool those goyim!
How many different homicidal gas chambers did you dear grandmother survive? 2 or 3, did she think they were showers? Tell us o'chosen one, what does g-d say of the great shoah?

>>6402219

None, she was mostly worried about the japs, germany had no military activity where we come from.

How many dead jew teeth do you have in your basement?

>>6402227
>How many dead jew teeth do you have in your basement?
More than you have cousins you filthy chink, unless you arent chinese in which case you are probably a flip.

>Croatians are still smarter than you

>>6402235

Well the important thing is that you have acknowledged your role in out-jewing the jew, something very few swiss are wililng to do. I salute you for your honesty and also that is a very stylish lampshade you've got over there, is it ashkenazi or sephardic?

>>6402240
>stylish lampshade
>The flip is so dumb they believes this Jewish lie
No wonder you hate your white betters, subhuman worker bee. You are rucky that you can rove sordier so rong, otherwise you would have never survived as a people.

>>6402254

Why are you so shy about this? It is a very stylish lampshade, not many are seen outside of switzerland. Are you afraid I'm going to steal it? No one can steal from a swiss, the thief of thieves, the jew of jews.

>>6399750

go to a cheese shop

>>6401602

>low fat cheese

that sounds like an oxymoron

Tillamook cheese is superior cheese.

>creamy
Brie
>mild
Colby
>bold
Halloumi
>sharp
Parmigiano-Reggiano

For just plain eating by itself, Colby reigns supreme for me. It also pairs excellently with most cured meats, fruits, wines, breads and crackers. It's my go-to cheese for pan-fried cheese sandwiches (aka "grilled" cheese) and most other sandwiches. Fried Colby cheese sandwiches dunked into tomato soup is god-tier. Parmigiano-Reggiano is probably second favorite because of how enhancing its flavor is to so many dishes.

>>6402567

you have pleb tastes.

Just tried out a truffle goat cheese. The skin's a bit bitter, but it was nicely creamy. It had truffle bits but I didn't notice much extra flavor from them.

>>6380456
>you wouldn't use Pepper Jack in your spaghetti
FUCK YOU I CAN IF I WANT TO

>>6382907
Or mozzarella.

Also abondance, salers, morbier and maroilles.

>>6380430
Just because cheddar is a very common and widely used cheese doesn't make it boring. Extra sharp is very very delicious.

When you eat cheese, are you suppose to eat the mold surrounding the cheese?

>>6403648
That's called the "rind", and it depends on the person and the cheese.

>>6402604
I live in pleb central, literally no variety of cheeses besides Walmart and Kroger. Have to make due with what I have.

>>6404355

unless you live in the middle of Nebraska I'm sure you can find good cheese somewhere within 50 miles.

Raclette is best melting cheese
Havarti is best sandwich cheese
There are many good cheeses for eating plain, but I prefer goat cheese or Comte

>>6405460
Nebraska isn't all bad mate
http://branchedoakfarm.com/cheese/

>>6405460
It's possible he lives in wisconsin where plastic garbage is a sign of being a Real Patriot® and actual cheese is for surrender monkies and islamofascist homogays

>>6405493
What? Wisconsin probably has the widest variety of quality cheese readily available in america. Now where else are the cheese sections at markets so large

>>6405526
I think it's bait

>>6405526
Cheese sections at supermarkets in larger cities and more affluent neighborhoods tend to be quite large and have a large variety. Sorry to burst your bubble, but it's not unique to Wisconsin.

>>6405483
>havarti for sandwiches

My nigga, my fuckin nigga.

Also, Gouda is a good one for eating plain for me, and smoked baby swiss is just awesome

>>6405721
Love that shit. Reminds me of Claude's side by side houses in Montreux.

>>6405538
But I've been to both Missouri AND Indiana, and they didn't have as many cheese filled brats, cheese covered hot dogs, and plastic pasteurize-process cheese sticks in the gas stations as we do. Wisconsin *is* unique, and we have the best cheese in the world. You sound like a yuropoor who hates us for our freedom.

>>6406568
>best cheese in the world
FLYOVER
L
Y
O
V
E
R

Kaltbach Swiss Gruyere or
Alpine Swiss Gruyere made by locals if i can find / afford some

>>6406575
>flyover
epin maymay, breh

>>6406568
> Missouri AND Indiana

Back off guys, we've got a world traveler here.

>>6391938
Dominican here. That shit is a little too salty for my taste but SO good when it melts.

Wisconsin White Cheddar.

>>6406728
Please annex Haiti.

I don't understand how to like cheese, as much as I want to appreciate it I can't take a strong one. To me Parmesan smells like shit or vomit and tastes like it. I cannot eat near someone having something with Parmesan, it just smells too disgusting. I tried eating cheese when I was a kid too and it was gross.