/ck/ - Food & Cooking

[Anonymous No.12054170]

Let's have a cheese thread. Jarlsberg is my favorite, but I haven't tried too much. Do you eat anything with cheese? Crackers, bread, wine?

[Anonymous No.12054237]

>>12054170
I bought a big chunk of jarlsberg from costco, it was ok but not much flavor.

[Anonymous No.12054309]

>>12054237
That's honestly why I kind of like it. The flavor's there, but it's not too overpowering. Personally, I like eating cheese and bread and jerlsberg is great for that.

But like I said, I haven't tried too many cheeses. I especially haven't tried many soft cheeses, which is where most of the real strong flavor is, I'm told.

[Anonymous No.12054349]

Pretty much anything on this map.
Also like swiss cheeses like Gruyère or Tête de Moine, German cheese like Tilsitter. Gouder or Cheddar can be nice too.

Not really familiar with pairing crackers with cheese, usually just a piece of bread that matches with the respective kind of cheese.

[Anonymous No.12054355]

gnocco fritto and lambrusco
any cheese which is in sale at my local market

[Anonymous No.12054361]

>>12054355
>any cheese which is in sale at my local market
this. cheese is expensive af

[Anonymous No.12054373]

>>12054170
my fav is grueyere. i like eating it with wine, pickles, crackers, prosciutto, and a jam or preserve of some kind. brie is really nice for spreading on bread/crackers with jam

[Anonymous No.12054493]

If I were a millionaire I'd eat nothing but Grana Padano.

[Anonymous No.12054500]

>>12054170
At the moment my favourite is Applewood smoked.

[Anonymous No.12054506]

>>12054170
I exclusively buy Asiago from Costco

[Anonymous No.12054512]

>>12054373
Based meal of the gods

[Anonymous No.12054865]

>>12054373
fuck yes

[Anonymous No.12054869]

obligatory smegma post

[Anonymous No.12054870]

>>12054170
Why is Jarlsberg so popular in the US? It's a pretty average semi hard cheese. And I'm living in Norway.

[Anonymous No.12054874]

>>12054512
>>12054865
probably going to have a cheaper variant tonight fuck i love cheese and wine

[Anonymous No.12054882]

>>12054170
How long must one stand idly by to make this cheese?

[Anonymous No.12054883]

>>12054870
It's cheap, readily available, not too out there, hard, and a bit of a hipster choice. It's a very obvious first step for someone looking to 'get into' cheese.

[Anonymous No.12054886]

>>12054170
Ritz cracker, a really good aged sharp cheddar with home made hot sauce or a smoked Gouda with fig spread

[Anonymous No.12054922]

>>12054870
It has a relatively strong taste compared to the other cheeses in the price range in Norway though.
I'm guessing the American - produced on licence, is bland garbage. Like the Irish imported shit one can buy in Sweden.

[Anonymous No.12054944]

[Anonymous No.12054949]

>>12054882
This proper caught me off guard.
Bless you.

[Anonymous No.12054954]

>>12054349
That's such an excellent image I might just save it for posterity.

[Anonymous No.12054962]

>>12054922
>produced on licence
It's produced in Norway by Tine just like the original.

[Anonymous No.12054964]

>>12054170
Smoked gruyere is my favorite and goes with almost anything.

[Anonymous No.12054998]

Chèvre master race reproting in.

[Anonymous No.12055060]

Swiss cheese and a nice baguette is one of my favorites.

[Anonymous No.12055178]

Who /cheddarcasual/ here?

[Anonymous No.12055809]

How much cheese is it normal to eat in a single sitting?

[Anonymous No.12055856]

i like smoked gouda am i pleb?

[Anonymous No.12056004]

>Gorgonzola
>Smoked Salmon Slices
>Cream (Either Heavy cream or Half and Half will do)
>Dill
>Lemon juice

Add cream to pot and heat up a bit before adding your Gorgonzola and melting it. After Gorgonzola properly has melted, chop up your Salmon slices into bite-sized strips and stir them into the mixture. Add Thyme and lemon juice and let it all simmer for a few minutes. Season with salt and pepper to taste and reduce it to your desired consistency. Serve with your choice of pasta.

[Anonymous No.12056026]

Port wine cheese with Ritz crackers is a tasty snack.

[Anonymous No.12056047]

[Anonymous No.12056051]

>>12054870
>Why is Jarlsberg so popular in the US
Is it? I mean most americans are aware that it is indeed a type of cheese, but beyond that most Americans do not know much about it

[Anonymous No.12056067]

>>12054170

I like cheese

[Anonymous No.12056084]

Didn't see any good picture on google images but just opened up some Saxon Creamery "Hika Bay" and its very good

[Anonymous No.12056120]

>>12054309
Softer cheeses are generally more creamy than most. Ash Bree or camembert are great cheeses. But if you are after a light tasting cheese a Gouda might be for you.

[Anonymous No.12056129]

>>12056026
>>12056026
>This

[Anonymous No.12056152]

I've been eating so much cheese recently, it's an amazing dense source of nutrition when you're too busy to assemble "proper" meals.

[Anonymous No.12056191]

Cheese is the reason that while I think I could go vegetarian if I had to, I could never go vegan.

[Anonymous No.12056203]

>>12056191
Same for me pretty much. There is some vegan cheese that is not bad, even getting better/pretty close, but it's not quite the same. I couldn't care less about milk or eggs, but cheese is a tough one. On homemade pizza, some crumbled manchego in salad, and the post wine/Ritz thing...
Maybe I'd just need to get used to it, idk.

[Anonymous No.12056206]

>>12054944
nice stack of tuberculosis

[Anonymous No.12056209]

>>12054170
Why do wh*tes love blocks of rotten milk so much?

[Anonymous No.12056213]

>>12056209
>>/pol/

[Anonymous No.12056226]

>>12056203
I've never tried it, but some vegans swear that nutritional yeast tastes the same as cheese. Of course, the fact that they never say what cheese it tastes like is very telling.

[Anonymous No.12056257]

>>12056226
There are a few different kinds at my local store and I've tried some of them. I can't recall the brands right now. If I remember, my specific complaint was the texture as it cools, but I might try it again. Domino's has a vegan cheese pizza that's had some good reviews, but they don't have it in my area so I haven't tried. Vegan cheesy garlic bread too.

https://www.youtube.com/watch?v=z0tLDFqGbzE

[Anonymous No.12057275]

>>12054870
Jarlsburg is somewhat affordable in the US.
It stores well, over a long period of time.
You can buy a wedge, and if it winds up in the back of your refridgerator, it’s still good a month or more later.
You can slice it thin to use at room temperature on sandwiches.
You can cut of chunks to eat alone for snacking.
You can toast it on top of bread for “grilled cheese” and it works pretty well.
Unlike a lot of cheeses, it’s not ultra “crumbly” so you don’t have bits of cheese falling all over the place.
It’s also not “messy” lime soft cheeses like brie.
It’s more subtly flavored than blue cheeses, so children and adults not used to strong cheese are going to be more likely to eat it.
It’s similar in many ways to US provolone cheese but with a slightly different glavour.
It’s also less expensive than fenuine Swiss cheeses like Gruyere and Appenzeller, which have gotten expensive.

[Anonymous No.12057277]

>>12055178
I really only like Grafton, and British Farmhouse cheddars.
Maybe Cracker Barrel.

[Anonymous No.12057284]

>>12056084
I just had some of the Saxon Creamery Hika Bay as well.
Wonderfull aftertaste.
Very pleasantly surprised.

[Anonymous No.12057294]

>>12056209
Really good cheese is wonderful.
Unless of course you’re lactose intolerant and milk makes you shit your pants.
There’s always variations on fried chicken or weed for those who can’t into fine cheeses.

[Anonymous No.12057507]

>>12057294
Most aged cheeses don't contain lactose.

[Anonymous No.12057554]

Any kind of soft cheese with a mold rind is god-tier

[Anonymous No.12057593]

>>12055178
I'm a simple man, I love a really sharp cheddar.

[Anonymous No.12057603]

Its so good and subtle lads

[Anonymous No.12057622]

>>12054170
smoked gouda is nice
what I usually have with cheese is dry salami, olives and some good bread.

[Anonymous No.12057623]

>>12055060
sadly here in the u.s. swiss is a cheese type. in europa it's a category of cheese

[Anonymous No.12057688]

found monte veronese in discount this morning, gonna eat it friday night with the lads paired with the shitty soave wine of my grandpa

[Anonymous No.12057732]

What do you guys eat with cheese, assuming you're not putting it in a dish? Do you just eat it solo?

[Anonymous No.12057782]

la cur is super creamy and a good smelly taste.
have with some fig preservers or something sweet or acidic to cut the taste

but my favorite go to catch all cheese is kackavalli, or kashkaval. eastern european cheese crossing of a taste of white cheddar/parm

[Anonymous No.12057811]

>>12057732
bread (from tuscan/no salt bread to focaccia, it depends on the cheese), cold cuts, some veggies such as fennel pr carrots

[Anonymous No.12057814]

I'm really enjoying the habanero cheese lately.

[Anonymous No.12057820]

>>12057782
>kashkaval
we have a cheese called caciocavallo in italy kek

[Anonymous No.12057836]

>>12057820
not sure if its the same but not suprised.
kashkaval, kacavalli whatever you wanna spell it is a popular homade cheese in eastern europe and even turkey I think.

i imagine italy would have it too

[Anonymous No.12057961]

>>12054349
Tete de Moine is a meme cheese. Just spring for a good appenzeller instead. I go for the surchoix. Good image though, some of my favorite cheeses on here. Morbier, Comte, Chaource and Roquefort (though I'm partial to Papillon) are all pretty based.

[Anonymous No.12057968]

>>12054493
Dude Grana Padano is just shitty, young Parmigiano. Look for minimum 3 year old parmesan.

[Anonymous No.12057981]

>>12057836
yeah good food like this and pizza tend to have similar versions over all meditterranean sea and near

[Anonymous No.12057990]

>>12057968
you know you can find 3 years old grana padano right? grana just can be sold a little before parmigiano but apart from this they are almost the same

[Anonymous No.12058120]

>>12057968
>3 year old parmesan
tell me about this. i found that regular parmesan was best shredded in pasta dishes and i could only handle very small amounts if i ate chunks of it beacause the flavor was pretty strong
is it different with 3 year old one? is it more mild?

[Anonymous No.12058125]

>>12058120
The older it is the stronger it gets..

[Anonymous No.12058135]

>>12058125
>mimolette-extra-vieille
this doesn't seem to be parmesan though. or are you saying that's a universal principle when it comes to cheeses?

[Anonymous No.12058252]

I don't think I've ever actually had Wensleydale. How is it?

[Anonymous No.12058271]

>>12054170
camembert + torn slices of a french loaf + merlot is god tier

[Anonymous No.12058741]

>>12058252
>Wensleydale
Yes, sir?

[Anonymous No.12058844]

What cheese do you guys use in a cheese sauce? Just talking simple bechamel + cheese.
I haven't found anything I love yet. I'm thinking of trying cheddar + parm next.

[Anonymous No.12058954]

>zero mentions of limburger
sad!

[Anonymous No.12058982]

>>12058844
last time i made bechamel sauce was for some canneloni with spinach and ricotta, used parmigiano reggiano for the sauce and it turned out amazing, the smell was heavenly.
i gobbled the whole tray (12 canneloni) in two sittings, my plan was to eat it in four. i'm convinced it was just because the parmigiano gave the bechamel sauce such a mouth watering smell.

[Anonymous No.12059931]

For me it's casu marzu