/ck/ - Food & Cooking

[Anonymous No.12697870]

"Hi I'm the best cheese to ever exist."

[Anonymous No.12697901]

>>12697870
You're delicious, parm, but you're basically just an ingredient. Nobody just grabs a piece of you and chows down.

I'd say that Gruyère may be the best cheese overall, since it's suitable for eating on its own as well as being an ingredient in other dishes.

[Anonymous No.12697904]

>>12697870
That’s not Jarlsberg

[Anonymous No.12697907]

>>12697901
>he doesn't eat parm straight/maybe with some crackers
have sex

[Anonymous No.12697913]

>>12697907
Bend over.

[Anonymous No.12697914]

>>12697907
Why did I laugh to this

[Anonymous No.12697924]

>>12697913
Fact: cheese makes the BEST lube. This is well known in the gay community.

[Anonymous No.12697928]

>>12697914
because everyone loves me anon.

[Anonymous No.12697934]

>>12697924
That isn't cheese, it's aerosolized petroleum product with cheese flavoring added. Which means it's basically frothy lube in a can.

[Anonymous No.12697944]

>>12697924
I squirt the cheddar and bacon directly into my mouth. I only need to wash dishes once every two weeks I hardly eat anything else but aerosol bacon and cheddar cheese and diet dr. pepper

[Anonymous No.12697951]

>>12697934
Read the label fag it doesn’t say cheese it says easy cheese. Cheese Wow is the best spray cheese though

[Anonymous No.12698179]

I like-a mozarella

[Anonymous No.12698244]

>>12697907
>parm
Stop speaking like a toddler

[Anonymous No.12698482]

[Anonymous No.12698817]

>>12697951


>>12697951
Easy cheese still has the word cheese in it you fucking momo

[Anonymous No.12698821]

>>12697904
based

[Anonymous No.12699007]

>>12697907

Stop acting like a toddler. Pecorino romano is just as good and you don't need to sound like an asshole to praise it. Some weirdo with a parm reg fetish is on /ck/ tonight looking like a complete asshole.

[Anonymous No.12699015]

t. cheese casual

[Anonymous No.12699019]

>>12697870
Howdy!

[Anonymous No.12699257]

I've been feeling the fontina lately

[Anonymous No.12699335]

>>12697944
>>12697951
>>12697924
You have to that with EZ-Cheeze and Chickn'Bisgut for proper results.
That real proper result is when eurofags aka islamfags don't like it too much.
I find it hilarious when idiots from islamistan try to fuck with us.
The real result is that they don't do very well.

[Anonymous No.12699342]

>>12698244
> blames toddles
> dosn't put a period on the end of a sentance

[Anonymous No.12699347]

>>12697907

>He doesn't eat an entire wedge of reg inside fresh-baked bread

[Anonymous No.12699397]

>>12697944
This shit is delicious but I'm kekking at that label; imagine putting ez cheese on a good burger

[Anonymous No.12699404]

>>12698482
Tried a lemon-honey Wendsleydale once.
Was quite good, and remarkably smooth.

[Anonymous No.12699413]

>>12699347
>Just a wedge.
>Not buying a whole wheel so you can break it yourself in front of a crowd at a party.

[Anonymous No.12699776]

>>12699413
> loves this stuff
> has to freeze a lot
> love me long time

[Anonymous No.12699777]

>>12699397
>good burger
Any meat ground up is automatically an inferior meat. The idea of a "good burger" is kind of childish.

[Anonymous No.12699786]

>>12697901
Um. I do. It's a great addition to a cheese platter.

[Anonymous No.12699789]

>>12699777
How is it automatically inferior if it's your own beef and you grind it yourself?
Explain yourself!

[Anonymous No.12699797]

>>12699789
Part of meat's quality is in its grain structure. Grinding it makes it a homogenous mess that might as well be any shitty cut.

[Anonymous No.12699799]

>>12699797
I know but sometimes that's really useful if you want to make something like chili for instance.

[Anonymous No.12699858]

>>12697870
that's not Vintage Somerset Cheddar

[Anonymous No.12699900]

Havarti and Muenster

[Anonymous No.12699925]

>>12699342
>dosn't
>sentance

[Anonymous No.12700330]

>>12699007
Pecorino tastes like an oily block of salt.

[Anonymous No.12700387]

I might be in the minority on this one but sharp chedder is so fucking good

[Anonymous No.12700483]

>ctrl-f
>"gouda"
>'No matches'
>mfw

[Anonymous No.12700496]

>>12700483
Came to post gouda

[Anonymous No.12700540]

>>12700387
that's not fucking cheddar. why is it orange? do americans really?

[Anonymous No.12700543]

>>12700483
>>12700496
gouda is mild chesse for babbies

[Anonymous No.12700571]

>>12700387
>sharp cheddar
Lexi Belle’s favorite cheese

[Anonymous No.12700572]

>>12700571

[Anonymous No.12700580]

i’m headed to my local italian market today, what cheese should i get? here’s what i’m thinking:

- barbers cheddar
- aged gouda
- gruyere
- parmesan or parmesan reggiano
- beemster

[Anonymous No.12700592]

Pedegg cheese is the best cheese

[Anonymous No.12700647]

Roquefort or bust

[Anonymous No.12700793]

>>12700543
aged gouda is intense as fuck my man, try and get one

[Anonymous No.12700849]

>>12700592

[Anonymous No.12700877]

>>12700540
>do americans really?
In fact, they do.

[Anonymous No.12701657]

>>12697870
The best cheese is the one in front of you

[Anonymous No.12701788]

>>12698482
Based.

[Anonymous No.12701792]

>>12697870
Gorgonzola

[Anonymous No.12703493]

>>12697901
Try some fresh cracked parm with a little honey.

[Anonymous No.12703529]

[Anonymous No.12703573]

>>12698482
I remember having a peach or blueberry wensleydale. Very delicious.

[Anonymous No.12703620]

Maggot cheese is top cheese

[Anonymous No.12703666]

>>12700571
>>12700572

[Anonymous No.12703675]

>>12703529
Sheit, that makes more sense than it should. But shouldn't Swiss be True Neutral?

[Anonymous No.12703684]

>>12698482

[Anonymous No.12703695]

>>12703675

Where would you place cheddar?

[Anonymous No.12703721]

>>12703695
I'd say just straight out swap it with Swiss, Neutral Good kinda makes sense for Gouda.

[Anonymous No.12704159]

>>12697870
>impedes your progress

[Anonymous No.12704892]

>>12700387
>sharp cheddar
>it's blunt

[Anonymous No.12704916]

>>12704159
gtfo my way maggot!

[Anonymous No.12705028]

>people who are not French insist on talking about cheese
the suffering is real begone with your plastic crap

[Anonymous No.12705033]

>>12701657
The best cheese is the one you met along the way

[Anonymous No.12705050]

>>12699799
Chili is such a horrible example because it's much better with quality beef in medium size chunks, it has much better texture and flavor

Ground beef chili is American slop. Chunky slow cooked beef chili is ghoulashs Mexican lover

[Anonymous No.12705059]

>>12700330
So what you're saying is it's perfect? Agreed

>>12700387
>>12699858
>>12697951
>>12697944
>>12697904
>>12697870
Why does everyone here have complete shit taste?

Scamorza, Burrata, buffalo camembert, Brie from cow, sheep and goat all at the same time, those are where it's at. Permanent spot in my fridge.

[Anonymous No.12705066]

>>12700580
>Headed for Italian market
>To buy almost exclusively non Italian cheese

Brilliant. Why not pick up a Baguette and a French Wine while you're at it?

[Anonymous No.12705072]

>>12705050
aussie here, all i think of is the "bell pepper" stuff. wtf is chili?

[Anonymous No.12705082]

>>12705033
>The best cheese is the one you met along the way
Poetic.

[Anonymous No.12705086]

>>12705072
In America chili is ground meat with tomato sauce and maybe beans and shitty dried spices

In Mexico chili is beef with insane amounts of (milder) Chiles. They are used not just for heat, but are also the main flavor, not tomatoes.

Hope that clears it up, cheers ausbro.

[Anonymous No.12705097]

>>12705086
so a sort of spicy "Bolognese"? okay i can get that, but why is it so prevalent through culture osmosis?

[Anonymous No.12705100]

>>12705086
How can a nation on a continent from which chilis originate have a dish called chili which contains no chilis? I mean, FFS. Aren't you embarrassed?

[Anonymous No.12705110]

>>12705086
Burgers eat it with crackers and spaghettis it's the whitest thing I saw over there

[Anonymous No.12705113]

>>12705100
whoa easy on the cunt levels you dropkick-inbred-AFS downie-bogan faggot. at least hes answering my question.

[Anonymous No.12706658]

>>12699797
Meatballs.

[Anonymous No.12706664]

>>12697870
How many cheeses could compete with it if we allowed them to mature as long.

[Anonymous No.12706675]

>>12697901
>Nobody just grabs a piece of you and chows down.
y-yeah, nobody does that haha

[Anonymous No.12706683]

>>12698482
>tfw gods own county does it again

[Anonymous No.12706935]

Maybe a plebby unexciting choice but I can't lie: I love Brie

[Anonymous No.12707151]

>>12697901
>basically just an ingredient
That's why it's the best. Very few cheeses enjoy this privilege

[Anonymous No.12707164]

>>12705059
Burrata is unreasonably good

[Anonymous No.12707192]

>>12697934
Holy shit shut the FUCK UP you flaming homosexual

[Anonymous No.12707211]

>>12697944
go see your doctor.
>>12698482
wallace and gromit-pilled
>>12700387
i like really sharp cheddar and crackers for a late-night snack
>>12706935
that's a really good picture.

[Anonymous No.12707213]

I see your britbong Cheddar and your burger cheese and I raise you some French Roquefort on butter and (real) bread. Or pear in pic related (since you seems to have the strange habit to put sugary things everywhere, you barbarians).

[Anonymous No.12707248]

Also why do you burgers hate goat cheese so much ? It's frigging awesome ! It's like you only have bad quality goat cheese in your country or something. Maybe because it's harder to import since it doesn't conserve well.

It's always easier to get into when you're new to cheese.

[Anonymous No.12707442]

>>12698482

[Anonymous No.12707760]

>>12698482
based wallace

[Anonymous No.12707769]

>>12700592
dear god anon

[Anonymous No.12708436]

>>12697951
>canned cheez its
im horrified yet intrigued

[Anonymous No.12708444]

>>12698482
BASED WALLACE.
You didn't put on the wrong trousers today.

[Anonymous No.12708707]

>>12697901
>Nobody just grabs a piece of you and chows down.
Explain me and my late grandfather then. I am infamous in my family for having that trait and for having a ridiculous adoration with parmesan, both as an ingredient and as it's own cheese. Almost everyone that's replied to you has proven you wrong.

[Anonymous No.12709014]

>>12708707
i get this small thing of caviar from Grocery Outlet that makes a great hors d'oeuvre on a cracker with parmesan and dill. It's trout caviar or something, so it's only $3 a jar. Anyway, I'm not using parmigiano reggiano on it. It's the softer kind that still is slightly crumbly but still has the nuttiness and some of the saltiness of parmesan. See pic related. Real ParmReg is a cooking ingredient or at the very least a couple of shavings are added to an hors d'oeuvre or as a garnish.

[Anonymous No.12709520]

>>12705033
If you cant be with the cheese you love, love the cheese you're with

[Anonymous No.12709630]

You're all wrong.

[Anonymous No.12709644]

>>12697870
Shit stinks dude

[Anonymous No.12709699]

>>12705059
>Scamorza
I tried that for the first time the other day and was quite pleasantly surprised.

[Anonymous No.12709715]

>>12705097
>so a sort of spicy "Bolognese"?
You know it as Chile Con Carne which is just Spanish-ish for chili with meat.
It's more like curry than Bolognese because it has a bunch of other spices like cumin, fennel and ground coriander. The actual mix varies a lot and traditional Mexican ones probably have unsweetened chocolate as well. Some good ones will have stuff like tequilia and coffee too.
This all makes a pretty rich sauce that isn't that sweet, whereas Bolognese is kind of a sweet tomato and garlic sauce with oregano, bay and basil. Quite different flavours though the consistency isn't that far apart.
Bolognese isn't eaten as the main part of the dish, it's a sauce on pasta and maybe you have 30-40% sauce on pasta. Chili is the main ingredient, even if you have rice, maybe you only have 40% rice, or you have it with dry tortilla chinks or just use Doritos.
You can totally throw cheese on both but sour cream is for tex mex chili only.

[Anonymous No.12709718]

>>12697901
fpbp

[Anonymous No.12709725]

>>12697924
Satan eats Cheese-Wiz.

[Anonymous No.12709761]

>>12700540
Do you not know how cheese works, dude?

[Anonymous No.12709795]

>>12705059
>sheep and goat all at the same time
take a toaster bath buddy

[Anonymous No.12709865]

Grilling Halloumi is one of life's great simple pleasures

[Anonymous No.12709883]

>>12709865
this

[Anonymous No.12709889]

>>12705059
>stop liking what i don't like
>waaaaaaahhhhh!

Wind your neck in, you fucking child. Nobody cares about your opinion.

[Anonymous No.12709892]

>>12700483
>>12700496

>>12700543 is correct. Gouda is shit.

[Anonymous No.12709913]

>>12697870
For me, it's mascarpone.

[Anonymous No.12710158]

why o God why is there absolutely 0 cheese culture where i live?! why?!

I'd love to sample almost everything in this thread (sand creamy stuff or cazzu marzu) but there's literally 0 places where I can buy most of this shit.

[Anonymous No.12710181]

>>12710158
>doesn't want creamy stuff
bruh brie and camembert are mindblowing. are you an american flyover? in that case don't you have the option to order something online

[Anonymous No.12710280]

>>12710181
eastern yuropoor, i just don't like the creamy stuff. camembert is palatable on occasions.

[Anonymous No.12710292]

>>12710280
same here
unless you're in moldova or belarus or something it should be pretty easy to find a cheese store or find an online store and order stuff from the faggots and the hipsters in the capital. where you at? bulgaria here.

[Anonymous No.12710305]

if it doesn't smell like my feet it's not actual cheese

[Anonymous No.12710588]

Who stracchino gang here

[Anonymous No.12710605]

>>12707442
Sneed

[Anonymous No.12710642]

Its like you guys don't even cheese....

[Anonymous No.12710675]

>>12710292
Romania here.
There's literally 1/2 a cheese/bar store in the entire Capital and it's like 4-5euro/100g which is absurd.
in the uk manchego for example is under 20gbp/kg, here it's at least twice the price.
i haven't tasted a good pecorino in 2 years because of this.

[Anonymous No.12710838]

>>12707213
Based

[Anonymous No.12710854]

>ctrl f
>cream cheese
>phrase not found
bunch of plebs in here

[Anonymous No.12710892]

>>12697901
I know I don't. Fuck crystals.

[Anonymous No.12710970]

>>12710642
Good choice. I highly recommend their Willoughby, especially if you're a fan of some ammonia tang

[Anonymous No.12711002]

>>12699257
Based and high fats pilled

[Anonymous No.12711022]

>>12710970
>pasteurized cheese
Get out.

[Anonymous No.12711032]

>he doesn’t eat Parmigiano Reggiano crusts only

These things are god tier when you throw them in a hot plate of risotto or minestrone and let them become soft and chewy

[Anonymous No.12711073]

>>12710675
So what? Do what you you’re known for doing best and steal that cheese you fucking gipsy

[Anonymous No.12711097]

>>12710675
that's weird, i always thought you guys were italyboos and frenchboos. so i figured you'd be able to easily get a variety of french and italian cheeses. pecorino and parmigiano reggiano are 4-5 eur per 150 g here too and i'm told that's a realistic price for those cheeses.
these days i almost always have one or both in the fridge cause i took a liking to them recently.

well, for what it's worth i really like your white cheese telemea. it's different enough from our white cheese sirene that i find it interesting and enjoyable.
>>12711032
did that once at the suggestion of vincenzo in his spaghetti + meatballs recipe. it's really quite impressive how much of a difference it makes.

[Anonymous No.12712339]

>>12710588
always in piadina

[Anonymous No.12712415]

For me, it's manchego

[Anonymous No.12712439]

>>12709715
There should only be a small amount of tomato and garlic in a bolognese. It is a meat first sauce.

[Anonymous No.12713374]

The humble trapist cheese, it's like a hug from your mom.

[Anonymous No.12714447]

>>12712339
Negro mio

[Anonymous No.12714720]

>>12711097
as far as cheeses and meats go we're more of italyboos than frenchboos and while i can get almost all italian cured meats here, the cheese offer on the market is abysmal.

you guys are the best at pickled vegetables tho, i'll give you that.
our best white cheese imho is the sheep milk telemea (proto pecorino like), really pungent smell and strong taste but our farmers aren't willing to wait for it to further mature 12+ months, and frankly there's no market demand yet and no banks to support such economic endeavors.

[Anonymous No.12714788]

butterkase is the best fuck you

[Anonymous No.12714854]

>>12697907
Make children

[Anonymous No.12714879]

>>12700387
I like Tillamook medium cheddar for straight-up eating by itself or with crackers/salami. The extra sharp white I like in everything else.

[Anonymous No.12714887]

>>12705100
I said Chiles and Beef are the main ingredients you imbecile, can you not read? Also, they don't call it 'chili' in Mexico. Name depends on region.

[Anonymous No.12714893]

>>12706935
Try buffalo brie, it'll make your brain melt

>>12707164
Word up

>>12707248
Goat cheese is great, bit have you ever had goat, cow and sheep in one cheese?

[Anonymous No.12714898]

>>12709699
It's also often ridiculously cheap. Did you try regular one or afumicada (smoked)?

[Anonymous No.12714915]

>>12709715
You were so fucking correct until you described Bolognese, a shame

It's not a sauce but a ragout, it doesn't have tomato in it (though it can and I like it), but rather onion, carrot, celery and lots of meat. Oregano and basil are also not a part iirc.

[Anonymous No.12714948]

>>12697870
Shut up you stupid fucking Dago, your country hasn't produced anything of value since 1930.

[Anonymous No.12714955]

>>12714948
I have sunglasses and a camera tripod that both say Made in Italy and I've found both useful

[Anonymous No.12714965]

>>12697901
Parmigiano Reggiano, REAL p.r. not Grana Padano, bot pre-shredded "parmesan cheese", not some ungodly knockoff version ("ingredients: cheese, reconstituted powdered cheese, milk extract, artificial flavors"), is great for grating and for eating. Parmigiano chunks with honey is one of the best appetizers ever

[Anonymous No.12714969]

For me it's Västerbotten

[Anonymous No.12715015]

GET IN MY BELLY

[Anonymous No.12715022]

>>12714893
>have you ever had goat, cow and sheep in one cheese?
Why would you want that ?

[Anonymous No.12715026]

>>12714965
Why do you get obsessed by Parmensan ? It's not the kind of cheese you can just bit and chew a whole chunk off.

It's mainly used with pasta...

[Anonymous No.12715034]

>>12715026
First of all, who the fuck just bites off a piece of cheese? Also, as I said it can be used as pasta ingredient or appetizer

[Anonymous No.12715052]

>>12715026
Dude... Parmesan is spectacular by itself wtf are you on about, here in Italy you can even get a parmesan bar at mcdonalds

[Anonymous No.12715071]

>but it stinks!
Pleb filter right here.

[Anonymous No.12715089]

>>12697870
>not a single mention of cabrales

Of course, it is anglo time.

[Anonymous No.12715156]

>>12715089
isn't that a pretentious spic roquefort?

[Anonymous No.12715165]

>>12697904
Jarlsberg is like your favourite side character that makes a special appearance in one episode per season but its not the main attraction and not the protagonist of cheeses to be honest.

[Anonymous No.12715175]

>>12715034
>who the fuck just bites off a piece of cheese?

Are you high?

[Anonymous No.12715195]

>>12715175
seems kind of weird to me to pair cherries and strawberries with cheese. apricots, peaches, apples, melon and dried fruits make more sense to me.

radishes is a great idea, i should try that some time.

[Anonymous No.12715203]

>>12715195
Strawberries with something like a Wensleydale are good.

Not sure about the cherries myself, if I'm honest.

[Anonymous No.12717075]

you parmiggiano boys should try sbrinz.

[Anonymous No.12717121]

>>12697870
>Hi I'm the best cheese to ever exist.

No, you're not.

[Anonymous No.12717188]

>>12707248
It's because only recently have american goat cheeses showed variety outside of the standard sharp creamy log normally sold in grociers. This is also because in the usa it's not legal to use unpasteurized milk in cheese or recycle weigh into new cheese or even serve cheese that falls outside of a certain illogical window of time being on production or on sufficient aging given type.

[Anonymous No.12718841]

>>12697870
years old cheese is best cheese
alright i believe it