What's /ck/'s favorite cheese? Personally I enjoy cheddar

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Anonymous Mon Sep 25 00:38:38 2017 No.9469444 [Reply] [Original]

What's /ck/'s favorite cheese?
Personally I enjoy cheddar

>>	Anonymous Mon Sep 25 00:48:26 2017 No.9469477 File: 27 KB, 530x298, bigmac.jpg [View same] [iqdb] [saucenao] [google] Lemon cheese, as found on the Big Mac

>>	Anonymous Mon Sep 25 00:49:21 2017 No.9469479 >>9469444 Dickcheese

>>	Anonymous Mon Sep 25 00:50:38 2017 No.9469485 >>9469444 cold cheese: Parmesan melted cheese: cheddar

>>	Anonymous Mon Sep 25 00:55:23 2017 No.9469505 Good ol USA crafted American.

>>	Anonymous Mon Sep 25 01:12:45 2017 No.9469549 >>9469444 Parmesan, gruyere, cheddar, mozzarella, havarti

>>	Anonymous Mon Sep 25 01:28:08 2017 No.9469599 File: 22 KB, 350x441, ParmigianoReggiano.jpg [View same] [iqdb] [saucenao] [google] Currently a big Parmesean reggiano fan but i like smoked gouda, very sharp smokey flavor, smell reminds me of dog kibble.

>>	Anonymous Mon Sep 25 01:29:47 2017 No.9469603 >>9469444 Habanero cheddar. Holy fuck

>>	Anonymous Mon Sep 25 01:31:18 2017 No.9469607 File: 12 KB, 220x293, 220px-Easy_Cheese.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Mon Sep 25 02:01:30 2017 No.9469684 Cambazola black label. I can blaze through a wedge of that like a fucking whore on crack. Runners up - Stilton and D'Affinios.

>>	Anonymous Mon Sep 25 03:59:11 2017 No.9469929 I use cheddar on everything. I made a pizza with all cheddar in lieu of mozzarella. Was good.

>>	Anonymous Mon Sep 25 04:03:54 2017 No.9469940 >>9469929 Absolutely pig disgusting. By any chance did you dip it in ranch?

>>	Anonymous Mon Sep 25 04:05:40 2017 No.9469944 >>9469929 >all cheddar >crust is made of cheddar >sauce is made of cheddar >pepperoni is made of cheddar >cheese is even made of cheddar Recipe?

>>	Anonymous Mon Sep 25 04:06:15 2017 No.9469945 Some sort of blue Camembert or brie? It's so nice but expensive.

>>	Anonymous Mon Sep 25 04:07:32 2017 No.9469949 File: 60 KB, 566x510, single-wedge.png [View same] [iqdb] [saucenao] [google]

>>	Anonymous Mon Sep 25 04:12:54 2017 No.9469968 File: 624 KB, 640x955, Cheese-platter-HonestlyYUM.jpg [View same] [iqdb] [saucenao] [google] Nevermind me, just posting awesome pics of cheese.

>>	Anonymous Mon Sep 25 04:14:01 2017 No.9469970 File: 75 KB, 980x490, landscape-1477687135-cheese-plate.jpg [View same] [iqdb] [saucenao] [google] >>9469968

>>	Anonymous Mon Sep 25 04:15:16 2017 No.9469971 File: 59 KB, 1180x800, how-to-make-a-cheese-plate.jpg [View same] [iqdb] [saucenao] [google] >>9469970

>>	Anonymous Mon Sep 25 04:16:25 2017 No.9469975 File: 62 KB, 625x467, 20080818_cheeseplate-thumb-625xauto-45678.jpg [View same] [iqdb] [saucenao] [google] >>9469971

>>	Anonymous Mon Sep 25 04:18:11 2017 No.9469977 >>9469444 port salut is pretty gud

>>	Anonymous Mon Sep 25 04:22:29 2017 No.9469985 Burrata

Anonymous Mon Sep 25 04:26:08 2017 No.9469995

I think munster cheese is really good on a sandwich and I like pepperjack if I make mac and cheese. Brie and apple pie is really amazing but I can't stand the crust on brie cheese and even a little bit makes me want to throw up.

I'm not really a cheese connoisseur so I haven't tried everything, but cheddar cheese is just disgusting to me. I prefer processed cheese-like product to cheddar cheese. And I'm not really a fan of bleu cheese either. It's not terrible, but it makes me think of chewing mint gum and that's not really want I want out of a piece of cheese.

>>	Anonymous Mon Sep 25 04:32:03 2017 No.9470004 >>9469945 Camembert isn’t a blue cheese. Quite the opposite.

>>	Anonymous Mon Sep 25 04:33:45 2017 No.9470006 >>9469995 >bleu Retard.

>>	Anonymous Mon Sep 25 04:38:01 2017 No.9470008 >>9470006 I've been playing a lot of Breath of Fire lately.

>>	Anonymous Mon Sep 25 04:41:17 2017 No.9470013 File: 16 KB, 400x300, daff.jpg [View same] [iqdb] [saucenao] [google] >>9469444 Changes all the time but right now I'd say d'Affinois

>>	Anonymous Mon Sep 25 04:47:08 2017 No.9470024 File: 83 KB, 800x800, s690656167819507441_p344_i24_w800[1].jpg [View same] [iqdb] [saucenao] [google] Roquefort

>>	Anonymous Mon Sep 25 05:10:21 2017 No.9470063 Gorgonzola, surprisingly versatile and makes a nice addition in little segments on pizzas, prosciutto and gorgonzola is a god tier pizza

>>	Anonymous Mon Sep 25 06:29:02 2017 No.9470190 File: 115 KB, 620x349, torta-del-casar--620x349.jpg [View same] [iqdb] [saucenao] [google] Just raising awareness of torta del casar, one of the best spreadable cheeses out

>>	Anonymous Mon Sep 25 06:30:09 2017 No.9470194 >>9470190 *there

>>	Anonymous Mon Sep 25 06:45:10 2017 No.9470223 Anybodyanswering Cheddar is fucking trash.

>>	Anonymous Mon Sep 25 06:45:58 2017 No.9470226 File: 955 KB, 2592x1944, picodon.jpg [View same] [iqdb] [saucenao] [google] picodon is my cheesefu

>>	Anonymous Mon Sep 25 06:51:07 2017 No.9470240 Camembert: Le Rustique Parmesan

>>	Anonymous Mon Sep 25 07:00:38 2017 No.9470269 File: 28 KB, 400x258, morbier1.jpg [View same] [iqdb] [saucenao] [google] Morbier is godly.

>>	Anonymous Mon Sep 25 07:09:19 2017 No.9470286 Pepperjack or provolone depending on what I'm making. Montchevre is nice to have around if you want something creamy and tangy.

>>	Anonymous Mon Sep 25 07:10:06 2017 No.9470287 >>9469444 Gorgonzola and Gruyère.

>>	Anonymous Mon Sep 25 07:19:07 2017 No.9470303 >>9469444 Stilton, creamy Lancashire or Manchego.

>>	Anonymous Mon Sep 25 08:00:14 2017 No.9470368 Smoked gouda is my all around favorite cheese. But I like brie/camembert with a baguette or french bread occasionally.

>>	Anonymous Mon Sep 25 08:14:56 2017 No.9470409 Saint Nectaire

>>	Anonymous Mon Sep 25 09:54:53 2017 No.9470625 >>9469607 I'm also a true man-child

>>	Anonymous Mon Sep 25 10:29:51 2017 No.9470699 >>9469444 Fresh cheese and white cheddar.

>>	Anonymous Mon Sep 25 10:33:02 2017 No.9470707 >>9470024 Second. So addicting.

Anonymous Mon Sep 25 10:46:04 2017 No.9470739 [DELETED]

File: 330 KB, 1000x1333, cheese.jpg [View same] [iqdb] [saucenao] [google]

i live near a cheese factory and they make amazing cheddar cheese. and the cheese curds they make, damn man they go great in poutine. if you have ever eaten at webers in ontario they ship cheese curds all the way from this factory and use these curds exclusively in their poutine.

>>	Anonymous Mon Sep 25 11:17:51 2017 No.9470822 Two local cheeses. A blue goat and a Barolo coated Baron sheep/goat cheese.

>>	Anonymous Mon Sep 25 11:19:15 2017 No.9470824 >>9470822 Idk why that said Baron. Thanks Android.

>>	Anonymous Mon Sep 25 11:19:25 2017 No.9470825 >>9469444 camembert, easy

>>	Anonymous Mon Sep 25 11:35:43 2017 No.9470859 >>9469444 >Having a favorite cheese Is there anything more pleb?

>>	Anonymous Mon Sep 25 12:18:15 2017 No.9470979 >>9469479 Well, it's better than American

>>	Anonymous Mon Sep 25 12:22:27 2017 No.9470987 >>9470979 American here, this is the truth. I can't believe I used to eat that plastic shit on sandwiches growing up.

>>	Anonymous Mon Sep 25 13:01:16 2017 No.9471104 >>9469444 mozzarella

>>	Anonymous Mon Sep 25 14:10:34 2017 No.9471337 >no smoked cheese ITT What are you faggots 10?

>>	Anonymous Mon Sep 25 14:12:00 2017 No.9471344 >>9471337 Smoked cheese is for children.

>>	Anonymous Mon Sep 25 14:14:48 2017 No.9471351 >>9471344 Smoked cheese has the texture of a soft cheese and the strong tangy flavor of the smoked wood, personally I like smoked mozarella

>>	Anonymous Mon Sep 25 14:15:38 2017 No.9471354 Brie is the superior cheese

>>	Anonymous Mon Sep 25 14:55:52 2017 No.9471457 >>9471351 >smoked mozarella It's called scamorza, moron.

Anonymous Mon Sep 25 15:09:47 2017 No.9471481

>>9469444
Vermont sharp white cheddar or blue cheese. I know there's a bunch of different kinds of blue cheese but I just like that taste in general. Especially on salads.

>>9469940
Cheddar on pizza is great. I don't know how you could compare it to dipping it in ranch.

Anonymous Mon Sep 25 15:12:20 2017 No.9471489

>>9471481
>Cheddar on pizza is great. I don't know how you could compare it to dipping it in ranch.
It has its place as a supporting role in a 4 cheese pizza or whatever, but replacing mozzarella with it? I dunno about that.

t. not involved in this discussion prior to this post

>>	Anonymous Mon Sep 25 15:30:42 2017 No.9471553 >>9469444 Who /tilsit/ here?

>>	Anonymous Mon Sep 25 15:32:58 2017 No.9471562 love all kinds of cheese, but don't eat it because it is extremely unhealthy!

>>	Anonymous Mon Sep 25 15:38:29 2017 No.9471582 >>9471351 >Smoked mozz >Soft cheese I think I've seen your house from a plane b4 :^)

>>	Anonymous Mon Sep 25 15:40:21 2017 No.9471588 >>9471562 Then FUCK OFF. Why are you in this thread then? Just to be a skanky bitch?

>>	Anonymous Mon Sep 25 15:40:41 2017 No.9471591 >>9470024 this nigger knows

>>	Anonymous Mon Sep 25 15:47:37 2017 No.9471607 >>9471354 >this bitch has never had other bloomy cheeses. Brie is the low tier of bloomy rinded cheeses. Try some Brillat-Savarin, d'Affinois, or Saint Andre. And there's more than that as well.

>>	Anonymous Mon Sep 25 15:49:38 2017 No.9471611 >>9469940 I dip little caesers in queso after it cools down and turns into cardboard. Yes i am obese.

>>	Anonymous Mon Sep 25 15:51:01 2017 No.9471618 >>9471588 You fat-asses spam these lame cheese threads every day. I'm telling ya, it's junk-trash food fit only for swine.

>>	Anonymous Mon Sep 25 15:51:41 2017 No.9471623 >>9471607 D'affinois spread over toast and topped with ham or spicy dry chorizo is where it be.

>>	Anonymous Mon Sep 25 15:52:09 2017 No.9471625 >>9470987 t. eurocuck American Cheese is godly for grilled cheese and for melting onto burgers. Its not true cheese but its actually way more nutrient rich, so its far from bad for you.

>>	Anonymous Mon Sep 25 15:52:59 2017 No.9471628 >>9471618 Cool. Pls pull the trigger now and stfu

>>	Anonymous Mon Sep 25 15:55:53 2017 No.9471635 >>9471628 You're pulling the trigger every time you shovel those globs of fat into your gullet.

>>	Anonymous Mon Sep 25 15:56:57 2017 No.9471640 >>9469444 Its just american. Wtf is lemon cheese?

>>	Anonymous Mon Sep 25 15:58:09 2017 No.9471641 >>9471635 >He thinks a cheese enthusiast shovels gobs of cheap cheese into his mouth Nigga I pay $7 for a third of a pound and spread it out over several cheese/bread/charcuterie tastings.

>>	Anonymous Mon Sep 25 16:00:10 2017 No.9471653 >>9471625 >Its not true cheese yes it is https://en.wikipedia.org/wiki/Processed_cheese

>>	Anonymous Mon Sep 25 16:01:23 2017 No.9471658 I like gouda because it makes my burgers feel more european

>>	Anonymous Mon Sep 25 16:03:50 2017 No.9471667 >>9471653 >is a food product made fromcheese(and sometimes other,unfermented, dairyby-productingredients) Its a "dairy product", not strictly speaking cheese.

>>	Anonymous Mon Sep 25 16:40:16 2017 No.9471762 >>9471667 It's processed cheese. Cheese that has been processed with other dairy products.

Anonymous Mon Sep 25 17:02:30 2017 No.9471821

>>9471635
Everyone dies, anon. You're not immune from an awful death just because you eat "healthy". (And, ounce for ounce, cheese is actually healthy, as long as you're not going overboard). You must really need self-affirmation and self-love in your life to try and act superior over fucking cheese. That's just sad.

>>	Anonymous Mon Sep 25 20:00:09 2017 No.9472437 File: 28 KB, 400x300, Mexicana cheese.jpg [View same] [iqdb] [saucenao] [google] Best ever. I love all cheese though.

>>	Anonymous Mon Sep 25 20:01:57 2017 No.9472442 brie

>>	Anonymous Mon Sep 25 20:05:56 2017 No.9472457 File: 9 KB, 272x229, best cheese.jpg [View same] [iqdb] [saucenao] [google] Wensleydale with cranberries, if I'm eating it as-is or on a cracker. I can go through a whole disc of it in a sitting.

Anonymous Mon Sep 25 20:19:38 2017 No.9472525

>>9472457
>Wensleydale

That word never ceases to crack my ass after that one Wallace and Gromit focused on cheese and Wallace talked about Wensleydale, maybe the one where they went to the moon? I guess I'd been smoking that night I watched it, but whatever.

>>	Anonymous Mon Sep 25 20:22:35 2017 No.9472540 >>9472525 Try it, honestly. It's creamy but not soft, slightly sweet but rich. It's almost crumbly, but you can spread it.

>>	Anonymous Mon Sep 25 23:54:32 2017 No.9473393 >tfw brie with manually-sliced baguette bread every morning Its my favorite cheese as of now. Recommend me some good shit, /ck/

>>	Anonymous Mon Sep 25 23:56:27 2017 No.9473401 Sandwiches: Swiss, Provolone. American. Pepper jack. For pasta: Asiago and Parmesan

>>	Anonymous Tue Sep 26 00:20:10 2017 No.9473488 Monterey Jack, Provolone, Aged Swiss or aged sharp cheddar.

>>	Anonymous Tue Sep 26 00:35:35 2017 No.9473515 >>9469940 This is actually pretty fuckin' good, if you've got the right cheddar. I don't see how you equate that with 'dipping in ranch' disgusting, because it's very tasty.

>>	Anonymous Tue Sep 26 00:37:26 2017 No.9473525 File: 1.04 MB, 3403x2724, Epoisses.jpg [View same] [iqdb] [saucenao] [google] >>9469444

>>	Anonymous Tue Sep 26 00:52:43 2017 No.9473562 Aged gouda

>>	Anonymous Tue Sep 26 01:07:55 2017 No.9473592 >>9469929 do that with bacon and red onions and a bbq sauce

>>	Anonymous Tue Sep 26 02:57:46 2017 No.9473793 File: 39 KB, 640x519, IMG_1051.jpg [View same] [iqdb] [saucenao] [google] Brie, smoked Gouda, cotija, queso Oaxaca, Munster, Sharp Cheddar, queso fresco,pepper jack

Anonymous Tue Sep 26 02:59:25 2017 No.9473797
File: 46 KB, 500x500, 007431010040.jpg [View same] [iqdb] [saucenao] [google]

>>9473393
If you love brie for breakfast, you are seriously missing out if you don't try this. It's gloriously creamy, buttery, and with a little tang, and goes brilliantly with baguette, fruit, and either coffee or tea.

>>	Anonymous Tue Sep 26 05:48:14 2017 No.9474044 >>9469479 This it's honestly delicious and turns me on so much...

>>	Anonymous Tue Sep 26 07:35:12 2017 No.9474194 Taleggio Wabash Cannonball Comté of course young Manchego

>>	Anonymous Tue Sep 26 07:36:14 2017 No.9474196 put some brie or goat cheese in a hotdog bun and drizzle it with honey. fucking delicious cheese sandwich goodness.

>>	Anonymous Tue Sep 26 07:39:47 2017 No.9474200 >>9473793 >queso Oaxaca Quesillo is based, especially in omelets

>>	Anonymous Tue Sep 26 07:41:53 2017 No.9474206 >>9469477 is no one going to stand up to these dubs and ask wtf?

>>	Anonymous Tue Sep 26 09:12:13 2017 No.9474380 >>9473793 Sooo mostly salty and bland except an occasional spice added? >>9473797 Yes. Oldest continuous creamery in the states too.

>>	Anonymous Tue Sep 26 11:09:18 2017 No.9474636 File: 409 KB, 768x1024, 3809306520_285d9aa0eb_b.jpg [View same] [iqdb] [saucenao] [google] £1($1.50) for a pack of 4

>>	Anonymous Tue Sep 26 11:20:37 2017 No.9474667 File: 97 KB, 976x549, _52298474_dsc_0485a__33772.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Tue Sep 26 11:25:21 2017 No.9474677 Muenster, Havarti and as of late, truffle cheese. Holy shit, truffle cheese has the right amount of pungency.

>>	Anonymous Tue Sep 26 11:26:26 2017 No.9474679 >>9474677 Which truffle cheese? There is a a lot of types on the market.

>>	Anonymous Tue Sep 26 11:34:09 2017 No.9474698 >>9469444 >american cheese only for this connoisseur!!

>>	Anonymous Tue Sep 26 11:38:02 2017 No.9474709 >>9474667 Based

>>	Anonymous Tue Sep 26 14:31:03 2017 No.9475200 File: 3.31 MB, 3036x4048, IMG_20170926_112511.jpg [View same] [iqdb] [saucenao] [google] >>9469444 You do have a subscription, don't you lads?

>>	Anonymous Tue Sep 26 14:33:27 2017 No.9475204 >>9475200 Oh fuck, we've got a connoisseur in here

>>	Anonymous Tue Sep 26 14:49:33 2017 No.9475248 >>9475204 You're goddamn right and you unwashed plebian masses disgust me.

>>	Anonymous Wed Sep 27 00:53:32 2017 No.9477123 >>9469444 extra sharp cheddar is the best especially paired with sun chips

>>	Anonymous Wed Sep 27 01:24:28 2017 No.9477204 >>9470004 It's a soft blue cheese, I don't really know how to explain it.

>>	Anonymous Wed Sep 27 01:35:09 2017 No.9477230 >>9471562 how is cheese unhealthy? Dentists consider cheese to be a good snack

>>	Anonymous Wed Sep 27 01:36:10 2017 No.9477234 File: 190 KB, 1600x1082, Cambozola.jpg [View same] [iqdb] [saucenao] [google] >>9469684 Don't know the black label, but cambozola is godly. Trader Joe has a good one.

>>	Anonymous Wed Sep 27 01:57:25 2017 No.9477274 i'd go with feta because of how versatile it is >>9473525 i've wanted to try this for a while but it's incredibly expensive, is it actually worth it?

>>	Anonymous Wed Sep 27 02:01:41 2017 No.9477287 >>9469444 Good mozzarella is divine.

>>	Anonymous Wed Sep 27 02:15:54 2017 No.9477316 >>9469444 Torta del casar Bejes-Tresviso

>>	Anonymous Wed Sep 27 02:18:03 2017 No.9477322 >>9470190 Love it, anon Also the paprika coated goat cheese

>>	Anonymous Wed Sep 27 03:39:46 2017 No.9477452 Ultra mega sharp cheddar please

>>	Anonymous Wed Sep 27 05:47:27 2017 No.9477652 What's the difference between different cheese? They all look the same. Are they tasted different?

>>	Anonymous Wed Sep 27 05:54:18 2017 No.9477661 FETA #1 butter cheese mozzarella cheddar gorgonzola

>>	Anonymous Wed Sep 27 07:36:24 2017 No.9477793 I like swiss on my burgs. Sharp cheddar with some crackers.

>>	Anonymous Wed Sep 27 07:38:01 2017 No.9477797 File: 43 KB, 450x450, 156bfd37-60bf-47d3-b58b-b401addf546b_1.21d0bfae4fc286dc37487a5171e6f628.jpg [View same] [iqdb] [saucenao] [google] Does this even constitute as cheese?

>>	Anonymous Wed Sep 27 08:30:29 2017 No.9477882 >>9469444 CHEESE NUTS LOLLL XD

>>	Anonymous Wed Sep 27 09:38:13 2017 No.9478004 Pepper jack for sandwiches, cheddar and brie for eating. I like feta, but I've only ever had it in gyros.

>>	Anonymous Wed Sep 27 10:04:23 2017 No.9478037 Love the Zuger Wildspitz and Brienzer cheese

>>	Anonymous Wed Sep 27 10:06:06 2017 No.9478040 File: 240 KB, 495x600, 1506211756888.jpg [View same] [iqdb] [saucenao] [google] >>9469949 I have seen it manny times, what is it exactly? A lump of cream cheese or is it different?

>>	Anonymous Wed Sep 27 10:09:20 2017 No.9478046 File: 51 KB, 1200x675, IMG_0711.jpg [View same] [iqdb] [saucenao] [google] >>9477797 get out

>>	Anonymous Wed Sep 27 10:11:54 2017 No.9478052 >>9478040 It's just soft cheese. firmer than "cream cheese" but not by much.

>>	Anonymous Wed Sep 27 10:32:08 2017 No.9478095 File: 10 KB, 259x195, images(3).jpg [View same] [iqdb] [saucenao] [google] >100+ posts on a favorite cheese thread >nobody mentions romano

>>	Anonymous Wed Sep 27 15:19:20 2017 No.9479062 >>9469444 >whites Cheddar >other races Other

>>	Anonymous Wed Sep 27 16:12:12 2017 No.9479297 Pepper Jack.

>>	Anonymous Wed Sep 27 16:15:14 2017 No.9479304 >>9478095 pretty sure parmesan has already been mentioned several times, bro

>>	Anonymous Wed Sep 27 16:36:35 2017 No.9479389 File: 13 KB, 400x400, MJbR9VeB_400x400.jpg [View same] [iqdb] [saucenao] [google] >>9469607 >cheese in an aerosol can

>>	Anonymous Wed Sep 27 16:44:33 2017 No.9479431 Smoked gouda

>>	Anonymous Wed Sep 27 16:46:23 2017 No.9479439 >>9479431 Almost as bad as >>9479389

>>	Anonymous Wed Sep 27 16:48:38 2017 No.9479450 >>9472437 Is that liquid or solid?

>>	Anonymous Wed Sep 27 16:52:52 2017 No.9479464 File: 319 KB, 2400x3000, 8323766_SS.jpg [View same] [iqdb] [saucenao] [google] >>9478095

>>	Anonymous Wed Sep 27 16:54:04 2017 No.9479468 >>9479439 I live on a tight budget so i dont get to experiment much, got any recommendations?

>>	Anonymous Wed Sep 27 16:55:48 2017 No.9479481 >>9479468 Where do you live?

>>	Anonymous Wed Sep 27 16:56:23 2017 No.9479487 >>9479481 northeast US

Anonymous Wed Sep 27 16:59:41 2017 No.9479498
File: 57 KB, 500x500, 404ce4a28b24d2a0d34c25bec148a344.jpg [View same] [iqdb] [saucenao] [google]

>>9479468
>>9479481
Never mind I have the perfect suggestion. You like Gouda? Try beemster classic aged Gouda. It's probably the best done mass production Gouda on the market. Should make it a little easier on the pockets and give you an accessable entrance into the amazing world of good Gouda from mostly grass fed cows.

>>	Anonymous Wed Sep 27 17:02:29 2017 No.9479507 >>9479498 alright I noted it down. Thanks anon

>>	Anonymous Wed Sep 27 17:02:31 2017 No.9479508 >>9477230 >how is cheese unhealthy? it's a glob of fat. it's healthy for vikings and eskimos, not for fat americans.

Anonymous Wed Sep 27 17:07:45 2017 No.9479528
File: 23 KB, 568x353, marutei tsurunen.jpg [View same] [iqdb] [saucenao] [google]

Is Marutei Tsurunen already mentioned?

> Tsurunen served as a representative of the Democrats in the House of Lords of Japan in 2002-2013 as its' first Western-born member.

It's a hell of a thing when you think about how dubious Japanese are foreigners. Sure Finland is a kind of exception, the older population knows and values Mannerheim and the Finns.

Apparently a pretty conservative politician and the Japs do like that.

>>	Anonymous Wed Sep 27 17:09:24 2017 No.9479534 >>9479528 You know you're in a cheese thread right?

>>	Anonymous Wed Sep 27 17:18:38 2017 No.9479561 File: 55 KB, 300x224, Cheese.jpg [View same] [iqdb] [saucenao] [google] >>9469444 American is the best cheese, cheddar is the worst, and anything else doesn't even exist

>>	Anonymous Wed Sep 27 17:20:59 2017 No.9479571 parmesan mozzarella

>>	Anonymous Wed Sep 27 17:37:45 2017 No.9479634 >>9479508 OBSESSION

>>	Anonymous Wed Sep 27 17:43:27 2017 No.9479656 >>9479464 I love you

>>	Anonymous Wed Sep 27 17:46:59 2017 No.9479669 >>9479508 It's natural fat, which humans need. It also has protein.

>>	Anonymous Wed Sep 27 18:02:46 2017 No.9479717 File: 41 KB, 450x450, TownHouseOriginalCrackers.jpg [View same] [iqdb] [saucenao] [google] What's the best cracker and why is it Town House Original Light and buttery?

>>	Anonymous Wed Sep 27 19:09:38 2017 No.9479944 >>9479669 go ahead and eat your natural fat and get a natural heart attack

>>	Anonymous Wed Sep 27 19:34:24 2017 No.9480007 >>9474667 mahnigga.mp3

>>	Anonymous Wed Sep 27 19:46:14 2017 No.9480030 >>9479944 >delusion

>>	Anonymous Wed Sep 27 19:47:27 2017 No.9480031 File: 161 KB, 678x327, godliest.png [View same] [iqdb] [saucenao] [google] >>9479717 Sorry anon, but THIS is the best cracker, bar fucking none.

>>	Anonymous Thu Sep 28 00:24:16 2017 No.9480850 File: 776 KB, 1027x695, SmartSelectImage_2017-09-27-21-21-06.png [View same] [iqdb] [saucenao] [google] >>9469444

Anonymous Thu Sep 28 00:58:23 2017 No.9480928
File: 27 KB, 236x354, 61a30e189e6a44e35448925398113ed3--cambozola-short-ribs.jpg [View same] [iqdb] [saucenao] [google]

I would either go for a soft cambozola, on a toasted french bread. Or a hard sharp white cheddar on it's own. I don't remember the actual brand name of the cheddar though. It was Davenport, or Davenshire or something. Good shit.

Anonymous Thu Sep 28 01:03:52 2017 No.9480939

>>9469444
Real question is what cheese I don't like. And I can basically say only one cheese fits that bill so far and it's that maggot cheese; no thanks. It's odd because I've eaten plenty of worms and bugs, but always cooked, so it kinda puts me off. Tho, some soft cheese with toasted mealworms in it sounds fairly dope.

>>	Anonymous Thu Sep 28 01:07:31 2017 No.9480946 >>9472457 >>9472525 Wensleydale will never not make me think of Wallace and Gromit. That show's the number one reason cheese has been my favorite food since childhood

>>	Anonymous Thu Sep 28 01:08:19 2017 No.9480950 smoked gouda

>>	Anonymous Thu Sep 28 02:25:01 2017 No.9481155 Anything blue>>>>>>>>>>>>>>>>>>>the rest>>>>>>>>>>>>>>pleb shit like mozzarella, cheddar and parmesan

>>	Anonymous Thu Sep 28 02:31:56 2017 No.9481172 Cabrales

>>	Anonymous Thu Sep 28 02:34:43 2017 No.9481182 Provolone, Pepper Jack and Queso Fresco

>>	Anonymous Thu Sep 28 02:36:45 2017 No.9481186 >>9481155 I can get on board with this.

>>	Anonymous Thu Sep 28 02:40:43 2017 No.9481194 File: 28 KB, 583x380, queijo_minas_frescal[1].jpg [View same] [iqdb] [saucenao] [google] Minas Cheese

>>	Anonymous Thu Sep 28 04:58:10 2017 No.9481488 Brie is the most god tier cheese

>>	Anonymous Thu Sep 28 07:01:32 2017 No.9481894 >>9471562 I'm happy to have you as president mr. trump but eating cheese every once in a while won't hurt you

>>	Anonymous Thu Sep 28 12:12:39 2017 No.9482602 >>9469977 Seconding this

>>	Anonymous Thu Sep 28 15:12:28 2017 No.9483225 >>9469444 Either sharp cheddar or some gouda.

>>	Ain't no snitch Thu Sep 28 20:55:57 2017 No.9484298 The kinda milk made from mah girls breastmilk. Otherwise I don't know what to tell ya

>>	Anonymous Thu Sep 28 21:00:32 2017 No.9484314 Maytag blue

>>	Anonymous Thu Sep 28 21:07:35 2017 No.9484331 File: 15 KB, 262x192, jarlls.jpg [View same] [iqdb] [saucenao] [google] swiss cheese that's actually good

>>	Anonymous Thu Sep 28 23:58:16 2017 No.9484797 >>9481194 THIS NIGGER GETS IT, LEMME SUCK YOUR COCK, NO HOMO

>>	Anonymous Thu Sep 28 23:59:26 2017 No.9484801 >>9481488 Brie is shit, the rhine is terrible, it has flavour notes comparable to vomit, and it has no versatility, literally the biggest meme cheese.

>>	Anonymous Fri Sep 29 00:39:01 2017 No.9484918 >>9469607 >>9469477 IP ban americans pls

>>	Anonymous Fri Sep 29 00:58:35 2017 No.9484962 >>9481488 I like brie because it tastes like butter

>>	Anonymous Fri Sep 29 01:06:03 2017 No.9484979 File: 25 KB, 280x280, IMG_3280.jpg [View same] [iqdb] [saucenao] [google] Tomme Noire is pretty great

>>	Anonymous Fri Sep 29 01:09:31 2017 No.9484985 Wdf wdf wdf

>>	Anonymous Fri Sep 29 01:53:28 2017 No.9485082 Swiss nigga, got that bold nutty flavor

>>	Anonymous Fri Sep 29 09:46:53 2017 No.9485890 Depends on the use: Bread: Old Gouda Cheese sauce: Roquefort Anything oven-related: Cheddar Pasta and lasagna: Parmesan

>>	Anonymous Fri Sep 29 09:53:47 2017 No.9485904 Smoked Gouda on toasted crackers. Have a dry red wine on hand and clear your fucking schedule. A little rich but brie cheese is good too

Anonymous Fri Sep 29 11:48:17 2017 No.9486188 [DELETED]

>>9469444
What do you guys think about processed cheese bricks. In Canada we got Black Diamond and Cracker Barrel and store brands for around $5 for 400g slab, all contain something called "modified milk ingredients". To not have to put out a pure milk product by using impure bulking ingredient, they save money I guess.

>>	Anonymous Fri Sep 29 11:52:55 2017 No.9486203 File: 9 KB, 347x145, images.jpg [View same] [iqdb] [saucenao] [google] >>9469444 What do you guys think of processed cheese bricks? They are cheap because instead of using 100% milk, they mix in cheap "modified milk ingredients".

>>	Anonymous Fri Sep 29 11:55:47 2017 No.9486210 >>9486203 I like them, but I'm by no means a cheese connoisseur.

>>	Anonymous Fri Sep 29 12:19:20 2017 No.9486268 >>9469444 Cheese made from human milk. Very expensive though

>>	Anonymous Fri Sep 29 12:32:53 2017 No.9486306 Got black diamond havarti and Monterey jack in my fridge. It's good You Canadian?

Anonymous Fri Sep 29 12:47:01 2017 No.9486365

>>9486306
Yep. I used to buy 10 bricks at a time when on sale, but I am starting to buy "real" cheeses too.
Going to try make cheese crust pizza this weekend. I'm going to put a slab of black diamond into the oven and bake it until it is crusty/chewy and then eat it.

>>	Anonymous Fri Sep 29 14:29:04 2017 No.9486682 pecorino, prefer it over parmesan for pastas

>>	Anonymous Fri Sep 29 15:26:49 2017 No.9486871 >>9469968 >>9469970 >>9469971 >>9469975 I'm autistic and cheese perhaps is the most aesthetically pleasing food.

Anonymous Fri Sep 29 15:31:35 2017 No.9486883
File: 33 KB, 313x313, 1378808664132.jpg [View same] [iqdb] [saucenao] [google]

>>9470269

It's on offer at Lidl,.haha. Bought it and a Reblochon and some other one. Still have some goat cheese and a nice Swiss from last week. About to go down and have all of them with baguette, almonds, nuts, fruit, jam and a nice red wine.

How's your burger, is it good? That's nice.

>>	Anonymous Fri Sep 29 15:38:01 2017 No.9486901 >>9469444 Stilton, king of cheeses

>>	Anonymous Fri Sep 29 16:23:58 2017 No.9487066 >>9472437 looks like prank fake vomit

>>	Anonymous Fri Sep 29 16:31:23 2017 No.9487087 File: 72 KB, 640x427, manchego-wheel.jpg [View same] [iqdb] [saucenao] [google] we manchego boys

>>	Anonymous Fri Sep 29 18:08:22 2017 No.9487398 >>9478040 It's cheese spread, much like Dairylea. >>9472540 Almost crumbly? It's crumbly as fuck, it falls apart when you look at it funny. And it's great.

>>	Anonymous Fri Sep 29 18:28:57 2017 No.9487483 Land O' Lakes American Cheese It crumbles to shit half the time but it's GOOD

>>	Anonymous Fri Sep 29 22:43:00 2017 No.9488383 Goat Brie

>>	Anonymous Fri Sep 29 22:55:47 2017 No.9488442 >>9470024 Should i try by itself or should i eat it with something? What's your opinion.

>>	Anonymous Fri Sep 29 22:58:56 2017 No.9488457 >>9469444 Provolone

>>	Anonymous Sat Sep 30 00:19:29 2017 No.9488670 >>9469968 >tfw no figs i've had since my trip to italy have held up.

>>	Anonymous Sat Sep 30 00:24:47 2017 No.9488684 >>9469444 The sharpest cheddar I can find

>>	Anonymous Sat Sep 30 00:53:49 2017 No.9488769 San Juan cheese

>>	Anonymous Sat Sep 30 01:28:15 2017 No.9488821 >>9469444 Low fat cheese. 40-48+ a best.

>>	Anonymous Sat Sep 30 01:47:18 2017 No.9488871 For me it's the Boursin Garlic And Herb Soft Cheese Absolutely can't be beaten on taste.

>>	Anonymous Sat Sep 30 03:00:55 2017 No.9489054 I'm a brie fiend and more than an occasional stilton slut

>>	Anonymous Sat Sep 30 06:45:52 2017 No.9489475 File: 25 KB, 500x357, IMG_1812.jpg [View same] [iqdb] [saucenao] [google] I get some of this whenever I'm in Wisconsin. Elder god tier

Anonymous Sat Sep 30 07:53:18 2017 No.9489706 [DELETED]

>>9489475
Why do Wisconsinites feel they need to put other country's names and insignia all over their stuff? No wonder everyone associates the state with shit-tier knockoffs of legit dairy products

Inb4 "durr some people might have come from that general area of Europe 150 years ago". We get it, people migrate. And when they do they come up with new names for stuff that may or may not loosely resemble something their grandpa told them about once while drunk.

>>	Anonymous Sat Sep 30 08:07:24 2017 No.9489726 baked camembert, I always end up eating the entire thing

>>	Anonymous Sat Sep 30 09:28:03 2017 No.9489888 >>9489706 Yeah, you answered your own question. Migration. Congrats. And why the fuck would they arbitrarily call it something different, when they can just call it what they used to call it, wouldn't that make sense for marketing?

>>	Anonymous Sat Sep 30 09:40:08 2017 No.9489918 File: 15 KB, 343x275, goat.jpg [View same] [iqdb] [saucenao] [google] >>9474196 I don't care for the hotdog bun, but brie and (slightly aged) goat cheese are also my favorites. Oh, those and Old Amsterdam.

>>	Anonymous Sat Sep 30 10:08:58 2017 No.9489996 >>9469599 I absolutely love smoked gouda! <3

>>	Anonymous Sat Sep 30 10:20:58 2017 No.9490032 >>9469444 Garstang Blue or Stilton

>>	Anonymous Sat Sep 30 10:23:16 2017 No.9490037 >>9474196 My grandma coats a block of Brie in breadcrumbs, deep fries it and serves it with red currant jelly and delicious thickcut homemade brown seeded bread. It's fantastic but glutinous af.

>>	Anonymous Sat Sep 30 15:42:15 2017 No.9491085 >>9490037 baked brie is essentially the same concept but when you stuff it it becomes obscenely good

>>	Anonymous Sat Sep 30 16:05:06 2017 No.9491185 my countrys cream cheese.

>>	Anonymous Sat Sep 30 21:08:53 2017 No.9492542 >>9474196 Better still, add roast chicken and bacon, along with any chutney of your choice. It's one of the best flavor combinations you can put between two slices of bread.

Anonymous Sun Oct 1 04:43:59 2017 No.9493819

>>9469444
For christmas snacks: Gorgonzola.
For Sallads: Feta (not the shit you find in most stores in the US[potato starch, cow milk etc.])
On its own: Buffalo Mozzarella/Burrata
Deep fried: Camenbert (pref served with warm cloudberry jam/preserves)
Melted: Hrvati.
On the breakfast sandwhich: Grevé
On the christmas raisin sandwhich: Ementaler
On a burger: Pepperjack (Real, not the potato starch bs crap)
in a baguette with tomatoes and some other goodies: Chèvre.
With Fig preserves: Gruyère
With Black Pudding: Cottage Cheese.

>>	Anonymous Sun Oct 1 04:45:01 2017 No.9493822 >>9469599 Tasty for sure.

>>	Anonymous Sun Oct 1 05:03:41 2017 No.9493868 brie

>>	Anonymous Sun Oct 1 07:14:52 2017 No.9494093 File: 383 KB, 940x470, ossauiraty.jpg [View same] [iqdb] [saucenao] [google] >>9469444 Sheep milk cheese is underrated. This shit gives me a boner

>>	Anonymous Sun Oct 1 07:19:15 2017 No.9494100 >>9469444 Anything that isn't american cheese but I'd say my absolute favorite is a mozzarella or monterey jack

>>	Anonymous Sun Oct 1 13:49:06 2017 No.9495080 File: 246 KB, 1600x1600, 8c9d5e_008.jpg [View same] [iqdb] [saucenao] [google] I fucking love wensleydale with cranberries

>>	Anonymous Sun Oct 1 13:52:54 2017 No.9495092 File: 301 KB, 1440x900, Cheddar-1.jpg [View same] [iqdb] [saucenao] [google] I actually grew up in Cheddar, where the cheese is from. It's the town in the background of this shot.

>>	Anonymous Sun Oct 1 13:58:58 2017 No.9495113 havarti is a party

>>	Anonymous Sun Oct 1 13:59:43 2017 No.9495119 >>9469444 A M E R I C A N Fuck smelly European cheeses.

>>	Anonymous Sun Oct 1 14:01:50 2017 No.9495125 >>9495080 Good shout, my favourite cheese by far. I can sit and eat it straight all night.

>>	Anonymous Sun Oct 1 14:02:26 2017 No.9495129 >>9470024 You should throw that out, it's gone bad

>>	Anonymous Sun Oct 1 14:02:31 2017 No.9495131 File: 153 KB, 1024x768, 1024px-Cheddar_cave_cheese.jpg [View same] [iqdb] [saucenao] [google] >>9495092 The one company stil making cheese there actually matures it in natural caverns because they have such a constant tempurature and humidity.

>>	Anonymous Sun Oct 1 14:04:46 2017 No.9495135 >>9469444 Swiss Gruyère d'Alpage.

>>	Anonymous Sun Oct 1 17:12:44 2017 No.9495844 >>9479528 Hahahaha wth What a beautiful mind

>>	Anonymous Sun Oct 1 19:28:57 2017 No.9496373 File: 316 KB, 1034x772, FRIC_374-jong-klein.jpg [View same] [iqdb] [saucenao] [google] Noord-Hollandse Gouda or north holland gouda. Hard to get in Germany, but damn, I love that shit.

>>	Anonymous Mon Oct 2 03:10:28 2017 No.9498066 >>9479717 >>9480031 You're both wrong, Triscuits is best

>>	Anonymous Mon Oct 2 05:48:49 2017 No.9498406 AMERICAN hoooooooooooo

>>	Anonymous Mon Oct 2 06:07:03 2017 No.9498446 smoked gouda

>>	Anonymous Mon Oct 2 06:50:04 2017 No.9498557 >>9469971 what is that one in the middle had it before and almost immediately started gagging

>>	Anonymous Mon Oct 2 07:11:35 2017 No.9498606 d'affinoise (sp) Saint Agur Aged gouda NOT fucking smoked fucking bullshit cunt ass gouda. AGED. For a year. Aged Cheddar is nice beyond that

>>	Anonymous Mon Oct 2 14:17:15 2017 No.9499683 >>9498606 >Aged gouda My black brother. Currently nibbling on some. Thank god I'm Dutch.

Anonymous Mon Oct 2 18:48:57 2017 No.9500685

I was in Italy this summer and had some amazing soft white cheese with chilli flakes in it. I didn't get the name of it which annoys the fuck out of me.

Also Parmesan is always nice, and I like Jarlsberg as well.

I want to get into blue cheese as well but I haven't gotten that far yet.

>>	Anonymous Mon Oct 2 20:09:23 2017 No.9500950 File: 821 KB, 1800x1593, coffees.jpg [View same] [iqdb] [saucenao] [google] Properly cooked Halloumi Only tried it recently so the intense love is still fresh, maybe I'll subside back to something else later but Halloumi for now.

Anonymous Mon Oct 2 20:13:26 2017 No.9500961
File: 78 KB, 600x600, 20304700000.0.jpg [View same] [iqdb] [saucenao] [google]

gruyere
also gran queso, which is really uncommon and theres probably another name for it.

its like this hard cheese that is simultaneously buttery and nutty, but the big deal is that they spice it with nutty spices like cinnamon, nutmeg maybe, all spice.

its great, try it if you find it.

>>	Anonymous Tue Oct 3 02:54:11 2017 No.9502164 >>9500950 thats some weird looking cheese, anon

>>	Anonymous Tue Oct 3 03:02:18 2017 No.9502192 File: 282 KB, 1920x1268, HFogHeroPearsDress.e18f6e5ca98893f1c4cac872f32d8d56.jpg [View same] [iqdb] [saucenao] [google] Humboldt Fog you fucking plebs

>>	Anonymous Tue Oct 3 03:51:11 2017 No.9502345 Appenzeller Extra

>>	Anonymous Tue Oct 3 06:59:58 2017 No.9502692 File: 87 KB, 960x640, casumarzu-Sardegna-Roberto-Flore_2-1200x800.jpg [View same] [iqdb] [saucenao] [google] Pecorino sardo and casumarzu

Anonymous Tue Oct 3 08:16:02 2017 No.9502833

>>9469444
My favourite cheeses:

Gouda
Edam
Maasdam (Leerdammer)
Emmental
Bavarian/Austrian smoked

They're all quite similar as you can see. Rubbery cheeses. they're tasty though.

I've never really had blue cheeses, or the smelly French cheeses. I think I had some brie as a kid but I don't remember thinking it was amazing.

>>	Anonymous Tue Oct 3 08:17:07 2017 No.9502835 >>9502833 Also I should probably add mozzarella and parmesan because they're both amazing Also for making a cheese toastie, a combination of cheddar, double gloucester and red leicester is great

>>	Anonymous Tue Oct 3 08:27:55 2017 No.9502849 >>9495080 good cheese ruined with the addition of fruit

>>	Anonymous Tue Oct 3 09:46:06 2017 No.9503000 >>9474194 Taleggio is delicious

>>	Anonymous Tue Oct 3 09:52:46 2017 No.9503013 >>9469444 Stilton, followed by aged cheddar, followed aged gouda (both with crystallization inside)... followed by probably cotswald

>>	Anonymous Tue Oct 3 09:55:29 2017 No.9503023 >>9479498 I agree. This was my midnight snack last night

>>	Anonymous Tue Oct 3 13:27:32 2017 No.9503714 Not dairy, but comparable to blue cheese both in manufacturing process (mold) and taste/mouth feel, fermented bean curd. $3 a 400g jar in chinatown, way cheaper than blue cheese.

Anonymous Tue Oct 3 13:29:28 2017 No.9503720
File: 32 KB, 600x326, fermented_beancurd.jpg [View same] [iqdb] [saucenao] [google]

Not dairy, but comparable to blue cheese both in manufacturing process (mold) and taste/mouth feel, fermented bean curd. $3 a 400g jar in chinatown, way cheaper than blue cheese.

>>	Anonymous Tue Oct 3 22:01:34 2017 No.9505607 File: 929 KB, 264x320, 1490849376051.gif [View same] [iqdb] [saucenao] [google] >>9469599 >smell reminds me of dog kibble.

Anonymous Tue Oct 3 22:44:55 2017 No.9505769
File: 241 KB, 650x644, wisconsin_ref_2001.jpg [View same] [iqdb] [saucenao] [google]

>>9469444

I have about 40 favorites but the best time after time is a 10+ year aged cheddar where it just sort of crumbles into chunks when you go after it with a knife and is just about as sharp.

Also I would be remiss if i didn't mention cheese curds, and the spreadable pub cheese that we put on everything up here.

>>	Anonymous Wed Oct 4 01:12:08 2017 No.9506242 >>9469607 i honestly can't imagine what this tastes like. i hope i never get to find out.

Anonymous Wed Oct 4 01:14:43 2017 No.9506246

>>9478040
it has a nice bounce to it. like rubbery yet creamy at once. they come in a round box and are fucking addictive. they would disappear within 2 days at home. also they are meant to be spread onto bread but fuck that shit, just rip open the foil and done. lovely.

Anonymous Wed Oct 4 05:12:40 2017 No.9506684
File: 76 KB, 400x300, 1470358273814.jpg [View same] [iqdb] [saucenao] [google]

>>9469444
Maybe you guys can help. I picked up some greek cheese once from my local supermarket and it was fucking amazing. Hard, a bit crumbly, very strong flavour, started with "k" or "y" i think, but the store only had it once and I never saw it again.

>>	Anonymous Wed Oct 4 05:24:47 2017 No.9506709 >>9469444 For me it's the cave-aged gruyere. Can't get it here, so I'm stuck with mere comte.

>>	Anonymous Wed Oct 4 13:26:43 2017 No.9507833 Hard to chose only one Saint Félicien Cabécou Neuchâtel Conté Crottin

>>	Anonymous Wed Oct 4 13:34:18 2017 No.9507856 humboldt fog. blue stilton. milton prairie breeze cheddar. delice de bourgogne. king island roaring forties. point reyes toma.

>>	Anonymous Wed Oct 4 13:46:37 2017 No.9507895 Nothing beats some warm, fresh mozzarella

>>	Anonymous Wed Oct 4 14:10:50 2017 No.9507966 File: 282 KB, 548x550, 1459234899634.jpg [View same] [iqdb] [saucenao] [google] Tomme Or St.Gallen

>>	Anonymous Wed Oct 4 14:15:26 2017 No.9507978 File: 86 KB, 1024x692, 1454762155895.jpg [View same] [iqdb] [saucenao] [google] >>9507833 >Neuchâtel >eating faggot heese typical

>>	Anonymous Wed Oct 4 14:20:31 2017 No.9507997 Emmentaler

>>	Anonymous Wed Oct 4 14:22:03 2017 No.9508004 File: 108 KB, 1280x720, 1450961047255.jpg [View same] [iqdb] [saucenao] [google] >>9507997 I too like flavorless cheese

>>	Anonymous Wed Oct 4 14:27:53 2017 No.9508026 >>9495135 >>9502345 Good ones

>>	Anonymous Wed Oct 4 14:28:55 2017 No.9508032 I'm new on this board but why aren't all American IPs banned??? They clearly don't belong on this board

>>	Anonymous Wed Oct 4 14:52:12 2017 No.9508113 >order antipasto or some such similar appetizer whenever possible >it's ALWAYS tiny portions and absurdly expensive But why?

Anonymous Wed Oct 4 14:53:39 2017 No.9508116

>>9508113
depends on what country you're from

here it's because antipasto is usually good local cheese (expensive because land is hyper expensive here) and dried meat (even more expensive)

if youre a burger its because your country is awful and only pretentious memelords in your country order antipasto thus they make huge profit margins kikeing you on it

>>	Anonymous Wed Oct 4 15:07:37 2017 No.9508158 >>9508116 I am a burger, a sad burger

>>	Anonymous Wed Oct 4 15:25:18 2017 No.9508222 File: 96 KB, 1000x997, 07.jpg [View same] [iqdb] [saucenao] [google] >>9484918 >pls ban americans on american board.

>>	Anonymous Wed Oct 4 15:30:01 2017 No.9508239 File: 113 KB, 500x469, babyswisswheelsm.jpg [View same] [iqdb] [saucenao] [google] >>9484331

>>	Anonymous Wed Oct 4 16:50:51 2017 No.9508512 File: 1.19 MB, 1000x1000, index.png [View same] [iqdb] [saucenao] [google] >>9507978 It being heart-shaped is actually a bonus

>>	Anonymous Wed Oct 4 17:18:52 2017 No.9508585 >>9469444 Fresh mozzarella.

>>	Anonymous Wed Oct 4 17:21:44 2017 No.9508589 >>9508585 this, and smoked gouda

>>	Anonymous Wed Oct 4 17:25:07 2017 No.9508599 >>9471625 >for melting onto burgers but this ruins the burger...

>>	Anonymous Wed Oct 4 17:29:16 2017 No.9508604 >>9498557 Camembert. It's nice.

>>	Anonymous Wed Oct 4 17:29:53 2017 No.9508606 >>9506684 Feta

>>	Anonymous Wed Oct 4 17:30:46 2017 No.9508611 >>9502192 I too enjoy HF

>>	Anonymous Wed Oct 4 17:31:17 2017 No.9508614 what do y'all eat with your cheese?

>>	Anonymous Wed Oct 4 17:32:05 2017 No.9508617 I like bire probably a lot more than I should >>9508222 oh hell yes

>>	Anonymous Wed Oct 4 17:33:20 2017 No.9508621 >>9472525 My town's only claim to fame is that they guy that made Wallace and Gromit is from there.

>>	Anonymous Wed Oct 4 17:36:53 2017 No.9508642 >>9470226 Looks a bit moldy there

>>	Anonymous Wed Oct 4 17:37:57 2017 No.9508647 >>9469444 bleu des basques, brillat savarin, prestige, rouelle blanc, saint agur,stilton,epoisses... shit nigga, like stewart lee said, i like all the cheeses. heavy preference for soft cheeses though

>>	Anonymous Wed Oct 4 17:38:16 2017 No.9508651 File: 28 KB, 1000x700, cheese knife.jpg [View same] [iqdb] [saucenao] [google] What is the point of a cheese knife? What does it do that a normal knife won't?

>>	Anonymous Wed Oct 4 17:38:30 2017 No.9508652 >>9508614 I just grab toast and smoosh brie into it like a damn caveman Sometimes, I'll add jam

>>	Anonymous Wed Oct 4 17:39:32 2017 No.9508656 >>9508651 It won't get stuck in the cheese, for starters

>>	Anonymous Wed Oct 4 17:39:55 2017 No.9508658 >>9508652 I slice up some dry salami and either a granny smith, or some stuffed olives

>>	Anonymous Wed Oct 4 17:40:19 2017 No.9508660 >>9470004 Maybe RocheBaron

>>	Anonymous Wed Oct 4 17:41:51 2017 No.9508669 >>9508614 i eat it on its own if its great quality sometimes with a tiny bit of french bread, if it isnt great it really doesnt matter what you do with it

>>	Anonymous Wed Oct 4 17:41:56 2017 No.9508670 >>9471607 >he doesn't know about black brie

>>	Anonymous Wed Oct 4 17:42:11 2017 No.9508671 >>9502692 >casumarzu you sick fuck how does it taste? texture? I imagine it's a bit wriggly

>>	Anonymous Wed Oct 4 17:45:56 2017 No.9508688 >>9471762 Do you consider tea to be water?

>>	Anonymous Wed Oct 4 17:47:45 2017 No.9508694 >>9508651 Pic related is how a cheese knife is supposed to look like https://www.google.be/search?q=couteau+a+fromage&ie=UTF-8&oe=UTF-8&hl=fr-be&client=safari#imgrc=nBJWcKbSW-M2UM:

>>	Anonymous Wed Oct 4 17:56:28 2017 No.9508719 B R I E

>>	Anonymous Wed Oct 4 17:57:03 2017 No.9508723 >>9508606 nah not Feta.

>>	Anonymous Wed Oct 4 17:58:47 2017 No.9508725 >>9508719 This. Brie and tripe creme are the best cheeses in existence.

>>	Anonymous Wed Oct 4 18:03:51 2017 No.9508738 >>9471354 >>>>>brie >>>>>not camembert

>>	Anonymous Wed Oct 4 18:12:33 2017 No.9508766 >>9487066 >prank fake vomit So... real vomit?

>>	Anonymous Wed Oct 4 18:15:39 2017 No.9508776 >>9508670 Black brie might as well be in a whole separate category. That anon is right about bloomy cheeses. Brie is the low tier.

>>	Anonymous Wed Oct 4 18:24:13 2017 No.9508802 File: 21 KB, 300x225, 1503717213755.jpg [View same] [iqdb] [saucenao] [google] >>9508766 No, it's glossy and stiff like prank vomit. Real vomit would be a compliment.

>>	Anonymous Wed Oct 4 18:27:41 2017 No.9508810 Mexican

>>	Anonymous Wed Oct 4 18:30:32 2017 No.9508820 >>9508810 which mexican cheese you pleb

>>	Anonymous Wed Oct 4 18:42:30 2017 No.9508866 File: 63 KB, 306x257, tete_de_moine.png [View same] [iqdb] [saucenao] [google] makes my dick diomands

>>	Anonymous Wed Oct 4 18:46:16 2017 No.9508874 >>9508866 I love you

Anonymous Wed Oct 4 19:08:30 2017 No.9508930

I like really rank blue cheese. If it's not painful to smell it's not strong enough. Melt that shit on a sandwich or quesadilla, eat it with meat. I think it goes better with pork than beef but that's just me. Also like really spicy cheese.

Though my base is a munster.

>>	Anonymous Wed Oct 4 19:51:59 2017 No.9509038 File: 18 KB, 369x257, Port+Salut+with+an+open+wedge.jpg [View same] [iqdb] [saucenao] [google] Port Salut - has the texture of vagina 10/10

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/ck/ - Food & Cooking