Cheese thread

[Anonymous No.10624698]

Post your favourite cheeses. Just had Langres for the first time, surprisingly mild given the odour, but quite nice.

[Anonymous No.10624705]

Formage blue

[Anonymous No.10624711]

>>10624705
That's like saying your favorit cheese is hard cheese. What kind of blue cheese?

[Anonymous No.10624715]

>>10624711
Blacksticks Blue

[Anonymous No.10624718]

For me, a good vintage Somerset Cheddar

[Anonymous No.10624720]

I fucking love Manchego. Get that balsamic reduction too... mmm...

[Anonymous No.10624732]

>>10624715
Looks intimidating. I like blue cheese in general though. What's it like?

[Anonymous No.10624735]

Leyden cheese.

[Anonymous No.10624737]

the purest form of cheese

[Anonymous No.10624745]

>>10624732
Divine.
It's not mega strong tbph, but plenty of character.
I'm not a fan of Stilton for example, it's just too sour.

[Anonymous No.10624746]

The good shit

[Anonymous No.10624749]

>>10624720
>balsamic reduction
i suppose if you can't afford traditional balsamic, then reducing the cheap stuff down will have to suffice.

[Anonymous No.10624752]

>>10624737
Cheese in its purest form is arguably su gallu, a milk lamb's stomach with it's original contents that's been set out to dry and age.
It's probably how we originally discovered cheesemaking.

[Anonymous No.10624753]

>>10624746
bought some of these for burgers today, they are 60% cheese, i was quite surprised.
the other brand was 11% cheese.
they are wierdly great for burgers but nothing else.

[Anonymous No.10624758]

>>10624749
Reduction for a purpose, not just because you found out about the idea on the internet.

[Anonymous No.10624759]

>>10624753
Also nice for ham & cheese toasts.

[Anonymous No.10624760]

>>10624753
I knew you'd wise up.

[Anonymous No.10624764]

>>10624753
Grilled cheeses too. But yes, beyond those, there is no utility.

[Anonymous No.10624765]

>>10624758
>t. poorfag

[Anonymous No.10624766]

>>10624752
I disagree, proto-cheese is not cheese. Classical and romantic music was built on renaissance and baroque music too, but baroque is not classical.

[Anonymous No.10624769]

>>10624765
I can't remember any historical figure dipping a sandwich or cheese into pure vinegar. Must be an invention of your own mind.

[Anonymous No.10624773]

[Anonymous No.10624799]

>>10624769
You've clearly never had traditional balsamic vinegar if you think it is anything like any other vinegar.
It's already thick, sweet and syrupy.

[Anonymous No.10624803]

>>10624773
That cow looks so proud, I am going to have to try this cheese, out of respect.

[Anonymous No.10624807]

>>10624753
It works for burgers and sandwiches because that's its intended purpose.

[Anonymous No.10624812]

>>10624799
I'm aware you salty yurocuck. Christ almighty, do I have to come fix you again?

[Anonymous No.10624817]

>>10624715
pfft this one doesn't even have a hair on it

[Anonymous No.10624849]

smegma

[Anonymous No.10625299]

Venezuelan beaver cheese is my favorite

[Anonymous No.10627099]

I like monterey as a replacement for chedder. It still has some tang but is way creamier.