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/ck/ - Food & Cooking

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File: 239 KB, 2784x1856, camembert[1].jpg [View same] [iqdb] [saucenao] [google]
11851977 No.11851977 [Reply] [Original]

for me, it's camembert

>> No.11852002

>>11851977
Mild cheddar. Fight me.

>> No.11852005

I like chao cheese the best

>> No.11852019

Gouda

>> No.11852022

Best is easily rock forte

>> No.11852961
File: 184 KB, 394x319, sctv_news.png [View same] [iqdb] [saucenao] [google]
11852961

>>11851977
ah, a man of taste, i see

>> No.11852966

>>11851977
>>11852019
Gouda. Goud is right in the name. I'll take a sharp white cheddar too.

>> No.11852968

How long is a piece of string? There is no one best cheese, it all comes down to what you need it for.

>> No.11853564
File: 17 KB, 250x174, C5F9BBFA-4DEC-425E-8A82-37F614507DDF.jpg [View same] [iqdb] [saucenao] [google]
11853564

Parmesan

>> No.11853570

3 cheese Mexican, shredded.

>> No.11853596

I really like gorgonzola

>> No.11853805
File: 42 KB, 500x500, portsalut.jpg [View same] [iqdb] [saucenao] [google]
11853805

>> No.11853857

I might be biased but some orval or Westmalle abbey cheese with the corrosponding beer is top tier lads

>> No.11854428
File: 51 KB, 1024x576, Menu ofu Culturu.jpg [View same] [iqdb] [saucenao] [google]
11854428

>>11851977

>> No.11854442
File: 64 KB, 960x540, 7a81713e6a28cca1d951f0491694079d.jpg [View same] [iqdb] [saucenao] [google]
11854442

>>11852002

>> No.11854451

>>11851977

For me, it's the smoked gouda, the best cheese on the planet.

>> No.11854514

>>11852002
>>11852019
>>11852966
>>11853805
>>11854451
This board really is full of fucking plebs.

>> No.11854544

Pepperjack n e g r o s

>> No.11854885
File: 444 KB, 1008x720, Rush-Creek-Reserve-A.jpg [View same] [iqdb] [saucenao] [google]
11854885

>> No.11854892

For me, it has to be brie

>> No.11854922
File: 102 KB, 605x600, époisses11.jpg [View same] [iqdb] [saucenao] [google]
11854922

>>11851977

>> No.11854938

>>11854451
wrong, best gouda is basil gouda

>> No.11854951

>>11854922
That's such a bad picture of something so good.

>> No.11854967
File: 294 KB, 1706x1134, époisses2.jpg [View same] [iqdb] [saucenao] [google]
11854967

>>11854951

>> No.11854971

>>11854951
Époisses is the least photogenic cheese ever

Even WIDF flyover trash cheese looks better in pictures

>> No.11854972

>>11854967
Why would you purposefully over-ferment the cheese? It looks like it just tastes like ammonia.

>> No.11854975

>>11854971
Wrong
>>11854951

>> No.11854996
File: 3.18 MB, 5184x3456, époisses 23.jpg [View same] [iqdb] [saucenao] [google]
11854996

>>11854972
what

>> No.11855003
File: 138 KB, 900x900, BlueStilton.jpg [View same] [iqdb] [saucenao] [google]
11855003

Pleb filter coming through.

>> No.11855009

>>11855003
>people are posting pics of epoisses
>comes in with a bong bleu as though it's anything special

>> No.11855014

>>11855009
suck my dick french faggot

>> No.11855027

The Chad Limburger vs the Virgin Camembert

>> No.11855045

>>11855003
stichelton is better

>> No.11855070

>>11855003
i have yet to try stilton. never really think about it when i'm buying cheese

>> No.11855073
File: 21 KB, 398x425, herve-affine-biere.jpg [View same] [iqdb] [saucenao] [google]
11855073

>>11855027
didn't know herve was also called limburger
it obviously beats camenbert, but the tastes are pretty different, herve is a lot more close to maroilles or vieux lille

>> No.11855082

>>11855003
I'm going to assume that's a mature and agree.
Mature Stilton > Roquefort > Any other blues I've had.
Also Caerphilly > Feta.

>> No.11855106
File: 42 KB, 458x458, bleu-des-combiers.jpg [View same] [iqdb] [saucenao] [google]
11855106

>>11855082
I discovered this recently, it's quite fantastic, creamy yet strong

>> No.11855371

>>11855106
Hi Mer.
God I wish I could find a decent cheese shop somewhere. The whisky cheddars they used to sell around here were so nice. I remember finding charcoal cheese once which was surprisingly not bad.

>> No.11855921
File: 36 KB, 355x355, 516EUorf5ML._SY355_.jpg [View same] [iqdb] [saucenao] [google]
11855921

>Babby's first roquefort
Where to go from here? t. yuropoor

>> No.11856039
File: 44 KB, 650x366, 3c5c71d0f43d10692ebc92a7e8d10f60.jpg [View same] [iqdb] [saucenao] [google]
11856039

For me, it's The Laughing Cow Babybel Original Creamy. Delicious, and you can take it on the go.

>> No.11856086
File: 362 KB, 1120x420, tete_de_moine.jpg [View same] [iqdb] [saucenao] [google]
11856086

Why do people keep making this thread when pic related is objectively the best cheese ever, ever?

>> No.11856453
File: 32 KB, 500x306, Fromage-de-herve.jpg [View same] [iqdb] [saucenao] [google]
11856453

>>11856086
I've had it, it's up there but i've been blown away by other cheeses too.
Recently it was a raw goat milk camembert. If you can stand strong cheese, fromage de Herve is god tier.

>> No.11856551

>>11851977
Im more of a tomme blanche guy myself

>> No.11856733

>>11851977
Is brie supposed to taste bitter?

>> No.11856752

for me, its manchego.
gruyere is a close second.

>> No.11856792

I like variation the most.

>> No.11856875
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11856875

>>11856792

>> No.11856918

>>11856792
what are your thoughts on manogamy? do you think a long term marriage could work?

>> No.11856926

For me, it is Brie.
The king of cheeses

>> No.11857064
File: 203 KB, 722x606, kraft-singles-cheese-646.jpg [View same] [iqdb] [saucenao] [google]
11857064

For, me it is American, particularly the Kraft variety. It's silkiness is superb.

>> No.11857082

>>11857064
patrician af

>> No.11857138
File: 194 KB, 1242x917, IMG_20181031_054056.jpg [View same] [iqdb] [saucenao] [google]
11857138

So I've got a question for you folk
I'm looking for a certain cheese. It needs to be creamy on the tongue, excellent to eat on it's own, and smoked more importantly. A heavy smoke flavor would be nice
Is there anything you anons recommend?

>> No.11857205

>>11857138
smoked gouda

>> No.11857608

>>11857205
Anything creamier, or maybe a certain brand? I'm looking for something that totally melts when you eat it

>> No.11857831

Had some Jasper Hill Harbison that was really really tasty.
Basically it was that and some freshly baked sourdough for dinner one night. It was worth it.

Also had somebJasper Hill Oma. It was good, but a bit disappointing adter the Harbison, especially considering the $40 a pound price tag.
I’ve also been enjoing Omorro cheese from the Portugese Azores.

>> No.11857856

>>11851977
Fromager d'Affinois.

>> No.11857886

>>11857856
Respect.

>> No.11857893

I like toasting a slice of camembert on bread with a slice of tomato between. That plus coffee is a frequent breakfast of mine.
Good taste, OP. But no (You).

>> No.11858215

>>11856733
Happens when it gets somewhat older. It's still OK to eat, but the bitterness might be offputting to some.

>> No.11859163

>>11855921
comte and brie try

>> No.11859742

>>11859163
I'm familiar with these cheeses, I was asking for a higher grade Roquefort.

>> No.11860606

I like Havarti but my true favorite cheese is a sharp hickory smoked cheddar

>> No.11860620

>>11851977
edelgist

>> No.11860651

I wish cheese wasn't so fucking expensive. It's $10 for a little piece the size of my thumb at all the cheese selections at the store. Not paying that much for such a small serving!!

>> No.11860655

I go out of my way to get st angel, taleggio, and limburger

wine with st angel, beer with taleggio and limburger

>> No.11860661

>>11851977
Red Leicester.

>> No.11861561
File: 132 KB, 880x575, baniff BC.jpg [View same] [iqdb] [saucenao] [google]
11861561

>>11851977
Comté

>> No.11861721

>>11854922
this nigga knows

>> No.11861729
File: 3 KB, 273x185, download.jpg [View same] [iqdb] [saucenao] [google]
11861729

gruyere. rind is best part

>> No.11861769

>>11860651
You can find some nice deals in certain stores. I saw a 2lb brie wheel at a local supermarket for only $10. I think it was a limited item sale because I don't see it there anymore and I don't even remember the brand, all I remember seeing was a chunky cheese wheel and it weighed 2.20 pounds.

>> No.11861813

How do people even eat hard cheese? Grated? Or do you seriously eat that rock hard shit? Do you have to melt it? What's a good starter hard cheese for plebs?

t. only eaten soft and medium textured cheese

>> No.11861923

>>11854996
>>11854971
>>11854967
>>11854922
Best way to enjoy epoisses? They have some at my cheese shop but it's pretty expensive. I haven't gotten any because I am not sure what to have with it.

>> No.11861932

>>11861813
I fucking LOVE Kasseri on pizza. In fact, I like most cheeses on pizza besides blue.

>> No.11862063

>>11851977
For me, it's camemebert

>> No.11862567

>>11857064
>Processed
Eww

>> No.11862891

>>11861813
you can shave it or thinly slice it, its not rocket surgery.
anyways try an aged manchego or gruyere
they're fairly beginner friendly and have a delicious creamy and nutty flavor.

>> No.11862899

If i could only have 1 cheese for the rest of my life, it'd be mozerella

>> No.11862982

>>11861923
A good slice of bread out of the oven.

>> No.11863330
File: 64 KB, 750x750, f4e.jpg [View same] [iqdb] [saucenao] [google]
11863330

For me, it's Wendsleydale