/ck/ - Food & Cooking

[Anonymous No.15380974]

What are /ck/ favorite cheeses

[Anonymous No.15380991]

>>15380974
Ash coated Goats cheese are my favourites.

[Anonymous No.15381005]

>>15380974
Port salut, just funky enough without tasting like moldy feet

[Anonymous No.15381010]

>>15380974
Whats the crust on the second left one

[Anonymous No.15381015]

This has an almost butterlike taste.

[Anonymous No.15381019]

>>15381010
Flowers

[Anonymous No.15381025]

>>15380974
Blue cheese
>less sugar
>more flavor
>confidant in the salt content

[Anonymous No.15381065]

taleggio, pecorino, chevre, old irish cheddar, the stuff thats all crumbly with tyrosine

[Anonymous No.15381070]

>>15381019
People like you need to be beaten.

[Anonymous No.15381075]

>>15380974
Kraft singles

[Anonymous No.15381076]

>>15381019
Looks great, what does it taste like
>>15381070
Go back to one of the 100 burger threads

[Anonymous No.15381094]

>>15380974
Anything made with goat milk.
Well aged gorgonzola, roquefort and stilton is decent too
any piemontese cheeses, any "toma" types they make here
I mostly eat Italian stuff. What do you recommend for Spanish and French cheeses? Obviously know brie and the common stuff already
>>15381065
>taleggio
like it too
i live close to where it's from hah

[Anonymous No.15381113]

>>15381094
Aged comté (36 months +)
Brillat-savarin
Charolais/Claquebitou
Époisses

[Anonymous No.15381123]

I had some really good habanero cheddar from WI a couple of years back, would definitely take some more of that.

[Anonymous No.15381135]

>>15380974
12 year old aged cheddar.

[Anonymous No.15381145]

>>15381135
Cheddar is kinda lame t b h.

[Anonymous No.15381151]

[Anonymous No.15381157]

>>15381076
Nobody is impressed.

[Anonymous No.15381163]

camembert
camembert
stinky stinky camembert
put it on a fresh split open baguette with some saucisson HHNNNNNNGGGGHHHH I MISS FRANCE

[Anonymous No.15381165]

>>15380974
I wish i knew the name. Vons carried it for a short while down here, it was a soft, bitter cheese thaat came in a little wooden case and was nestled inside a cheesecloth. It had a super distinct flavor and i didn't actually like it at first- kinda fell in love with it. Haven't seen it in a year at least

[Anonymous No.15381174]

>>15381076
Cheese itself is not really strong, kind of nutty taste and the flowers add some freshness

[Anonymous No.15381175]

there is this cheese i have been trying to find for ages, shot in the dark:

the logo is a red-colored bull (maybe just a cow) and the background was black. i want to say it was german, but i'm not sure. the cheese itself was whitish, hard or semi-hard

[Anonymous No.15381179]

>>15381157
Impressed at what? Its not a super secret cheese

[Anonymous No.15381190]

>>15380974
dickcheese

[Anonymous No.15381213]

I want to inject taleggio directly into my veins. Manchego is also good.

I had a brie recently that was moderately mind-blowing, but I don't remember what it was called. Maybe fromager d'affinois? It was like some French culinary mad scientist spliced the DNA from brie and whipped butter.

[Anonymous No.15381222]

>>15381213
This?

[Anonymous No.15381267]

>>15381222
Maybe. Wasn't that brand, though, and it was a slice from a wheel. It was off-white and only softened just under the rind, the center was fatty and creamy, with a surprisingly light texture. The flavor was remarkably similar to very fresh unsalted butter.

[Anonymous No.15381282]

Roquefort.

[Anonymous No.15381285]

5 year aged cheddar

[Anonymous No.15381290]

>>15381213
>inject taleggio directly into my veins
Greetings my fellow addict

[Anonymous No.15381307]

>>15381267
Something like this I guess then
If you like creamy, buttery cheeses try to find a brillat-savarin. You could also try mont d'or in the oven.
If you want creamy with a strong taste, époisses or saint-félicien

[Anonymous No.15381312]

>>15381307

[Anonymous No.15381316]

>>15381151
Velveeta is way better as a melty meme cheese.

[Anonymous No.15381387]

Old Rotterdam
Rambol

[Anonymous No.15381408]

can't pick one as they all have a time and place to shine
>esrom
>danbo
>vesterhavsost
>appenzeller
>emmentaler
>gruyere
>pecorino
>provolone
>mascarpone
>tilsiter
>feta
>one of those smear-ripened french cheeses with the red rind whose name i forget

overrated cheese:
>cheddar
>brie
>gorgonzola

[Anonymous No.15381456]

I’ve been eating a log of this Whole Foods brand plain goat cheese every week because it’s relatively cheap. I cut thick slices to spread on crackers and add a bit of salt. Goes pretty good as a side for my deenz.

Kraft American cheese is also a good one because you need it for grilled cheese sandwiches.

[Anonymous No.15381553]

English extra mature cheddar, not the American excuse for cheddar

[Anonymous No.15381561]

>>15380974
Truffle brie. Spectacular.

[Anonymous No.15381563]

>>15381456
>cheese and fish

[Anonymous No.15381612]

Gouda
Camembert
Various blues
Sheep Feta
various other greek sheep cheeses

anything made from grass fed milk or high in k2

[Anonymous No.15381647]

>>15380974
brie

[Anonymous No.15381654]

>>15381019
thats pretty retarded

[Anonymous No.15381660]

goat cheese

[Anonymous No.15381672]

>>15381647
when your baby palette evolves, go for Camembert instead. stronger, and has superior vitamin k2 content.

[Anonymous No.15381682]

>>15381672
dont care

[Anonymous No.15381687]

>>15381174
>nutty taste

[Anonymous No.15381691]

>>15381682
Thats exactly what a petulant child would say when presented with novel information from an adult which collapses his worldview.

[Anonymous No.15381699]

>>15381312
>those shaky soy hands

[Anonymous No.15381710]

brie of course

[Anonymous No.15381717]

>>15381282
who eats this shit? its literally full of mold

[Anonymous No.15381720]

>>15381710
We get it Becky, you had a layover in Paris once.

[Anonymous No.15381725]

>>15381717
I have three different Bleus in my fridge right now,

[Anonymous No.15381737]

>>15381015
Tastes more like butter than it does cheese to be fair. Agree it's really nice though.

[Anonymous No.15381738]

>>15381717

Good mold.

[Anonymous No.15381744]

>>15380974
Brie for me!

[Anonymous No.15381767]

>>15381738
thats like saying theres good liberals

[Anonymous No.15381774]

>imagine not having 10+ cheeses in your fridge at any given time

>imagine your favourite being Brie of all things

[Anonymous No.15381781]

The generic cheese people make in my mother's village, "queso de rancho" (ranch cheese)
It varies a lot because Mexicans are jet to invent recipe books but the best ones have been what I would describe as perfect to eat by its own.
After that is edam, camembert, goat, oaxaca, panela and feta. I wish I had more international cheeses at hand

>>15381563
welcome to the future, old man

[Anonymous No.15381785]

>>15381774
whats wrong with brie? its tasty :3

[Anonymous No.15381792]

I love me some Camembert, and havarti. Some soft cheeses. I very much dislike Brie and don't understand why people like it.

I get mad when the grocery store only has mild cheddar. Life is too cohort for mild cheddar.On a burger I can do blue Chee, or Velveeta. I'm versatile.
>>15381767
You're the reason we can't have nice things.
This is a fucking thread about cheese. Fuck off.

[Anonymous No.15381793]

>>15381785
its babby's/Becky's first 'exotic' cheese.

Like I said above, when your child palette develops further, try various Camemberts instead

[Anonymous No.15381803]

>>15381774
>>15381785
Brie is the favorite of people who tried a single """fancy""" cheese, realized that cheese is more that kraft singles, were impressed but never went trough knowing other cheeses.

To this people I would say to try Camembert, it is like Brie... but more

>>15381785
>:3
I'm going to find you and fuck your boipussy until you start liking better cheeses

[Anonymous No.15381812]

>>15381793
>>15381803
i-im still going to eat brie no matter what you say?

[Anonymous No.15381814]

>>15381812
no one gives a shit, enjoy your plebeian lifestyle.

[Anonymous No.15381816]

>>15380974
tfw palate never recovered from white trailer trash upbringing, so I can't appreciate cheese, wine, or anything good really

I grew up eating mayonnaise on white bread sandwiches, frozen chicken patties, tons of ketchup, tons of sugar, and just garbage in general

[Anonymous No.15381818]

I do enjoy a good chevre avec du pepper jelly

[Anonymous No.15381824]

>>15381816
Its okay man. Baby steps. The cheese will always be there waiting for you.

Can I recommend getting really high and getting the munchies next time you want to venture into a new food? I find cannabis really helps you appreciate every note of a food.

[Anonymous No.15381835]

>>15381812
Eat all the brie you want, but now you know that there are better things in life than Brie

>>15381816
Start by eating more vegetables, cheese can wait.

[Anonymous No.15381846]

>>15381835
No way dawg. thats bad advice. Cheeses are much healthier than eating vegetables you cant even digest.

Cheeses give you highly bioavailable protein, fat, cholesterol (necessary for making hormones) and trace minerals. As well as things like vitamin k2 which are essential/

Vegetables should be eaten, preferably cooked ALONGSIDE real animal foods like high quality dairy, eggs and meat.

[Anonymous No.15381860]

>>15380974
>needs special equipment just to eat it
Yeah I'm thinking it's based. You know it's good cheese because your body's reaction to is that of revulsion at first, but then you invariably want to eat more of it.

[Anonymous No.15381866]

>>15381846
When did I say to only eat vegetables, Reddit-spacer atop of Mt.Stupid?

[Anonymous No.15381867]

>>15381860
Thats pretty cool.
Looks tasty as fuck.

GOD thank you so much for cheese. You know God loves us because he let us have cheese lel

[Anonymous No.15381878]

>>15381866
I never said you did but you said cheese can wait and thats terrible adivce.

Someone who grew up with poor nutrition should start by adding hight nutrient foods in their diet.

Also, take your meds for your obsessive compulsive disorder. Double spacing is best.

[Anonymous No.15381898]

>>15381814
dgaf? oh is that why you're seething over brie?

[Anonymous No.15381910]

>>15381898
imagine being this proud to be a Phillistine

[Anonymous No.15381911]

>>15381878
I am talking about training his palate, not nutrition. For someone with a baby palate used to processed foods is is best for them to start with something easy like vegetables. If he was to start with good cheeses he would feel repulsed and go back to his past habits, Autismo-man.

[Anonymous No.15381912]

>>15381860
wouldn't that scrape off the wax too?

[Anonymous No.15381925]

>>15381911
If he has a baby palette, he can always start with Brie lel

[Anonymous No.15381939]

>>15381925
And a nice Rosé

[Anonymous No.15381948]

>>15381179
With how "sophisticated" you are.

[Anonymous No.15381959]

>>15381939
KEK

[Anonymous No.15381967]

>>15381910
yeah if thats how you feel sweetcheeks owo
*takes bite of brie and smirks*

[Anonymous No.15381978]

>>15380974
Femunda. Ez.

[Anonymous No.15381983]

>>15381312
Bro in naturally shakey and don't consume anymore soy than the next soiboi.

[Anonymous No.15381986]

>>15381948
I'm gonna say it
I'm going to fucking say it
Do Americans Really, first, think cheese that is not cheddar is exclusive to high-society and, second, that anything decent or above average is pretentious?
Fucking slave morality and mentality mixed with sour grapes and ignorance, no wonder the Brits didn't want to give burgers representation

[Anonymous No.15381989]

>>15381983
https://voca.ro/14BtJtWmPYwA

[Anonymous No.15381990]

>>15380974
Tomme de Savoie hands down

[Anonymous No.15381992]

cheese autism thread
this is worse than knife ones

[Anonymous No.15381994]

>>15381911
>>15381925
I tried what I thought was a decent cabernet sauvignon and some pecorino
I did not enjoy the wine, though it was drinkable
the cheese, however, was immediately offputting

maybe I'm just not used to 'strong' flavors

sucks being an american desu, can't just go to a shop and expect to find quality

[Anonymous No.15381995]

>>15380974
Gouda, fresh-made goat milk feta, and pic related

[Anonymous No.15381997]

>>15381992
spotted the baby palette

[Anonymous No.15382001]

>>15381995
based
if you can try feta made from sheep/goat mix its better than goat imo

>>15381994
Try a Gouda next time, but necessarily a very old one.

[Anonymous No.15382007]

>>15381948
>americans think its sophisticated to eat cheese

[Anonymous No.15382025]

>>15380974

[Anonymous No.15382035]

>>15381989
Not clicking that gay shit.

[Anonymous No.15382036]

>>15381994
>pecorino
>offputting
It's worse than what I imagined
But with acquired tastes it is always off putting at first. When young I used to drink wine only because of etiquette, later I started enjoying and having favorites but kept winds that I never liked. Aside from getting rid of processed foods buy just a single cheese and eat small portions, variety helps too, there are cheeses that are flat-out bad or not to your taste, so no need to get yourself stuck in them.

>>15382025
What would putting your dick in it feel like?

[Anonymous No.15382046]

>>15382007
>be burger
>take packet of Kraft Singles
>unwrap, place on piece 2x4 you got from neighbors wood pile
>dump out packet of Planters cashews onto board
>cut up Vienna sausages
>add grapes, leave on vine so they look fancy
>present yer football buddies with fancy shark-coochie-ree board for next football game
>be nice to have a snack before you get to the wife swapping at half time

[Anonymous No.15382047]

>>15382025
leave it to Italians to find a rotting piece of cheese and think its a delicacy.

These are the people that needed to steal an entire socio-cultural-religious identity from the Greeks to start their own culture.

[Anonymous No.15382062]

>>15380974
Roquefort
Young goat
Emmentaler
Morbier
Brie de Meaux
Some camemberts but not all of them

[Anonymous No.15382066]

>>15381563
I don’t eat them together in the same bite, just the same meal. I usually eat my deenz and then the cheese are kind of a treat afterwards because it’s yummier than the deenz.

[Anonymous No.15382070]

>>15382066
100% BASED DEENZ chad

[Anonymous No.15382073]

>>15381005
port salut is about as funky as american cheese.

[Anonymous No.15382090]

>>15381846
>Cheeses are much healthier than eating vegetables

There's absolutely no need for flags on this board, it's obvious enough as it is.

[Anonymous No.15382092]

>>15382047
Just like how you wh*tes stole land from native americans and blacks?

[Anonymous No.15382094]

STILTON

Have you ever driven by a farm and you can almost taste the manure/fertilizer in your mouth?

Thats what Stilton smells and tastes like. Fucking delicious.

[Anonymous No.15382098]

>>15382046
Nice projecting cuck

[Anonymous No.15382099]

>>15382092
lmao kys retard. There is no such thing as whites, only chimp-cope for never amounting to anything.

[Anonymous No.15382105]

>>15381282
Based and papillonpilled

[Anonymous No.15382108]

>>15380974
fromunda

[Anonymous No.15382122]

>>15381774
Usually not 10+ but at least 5+, more if you count shit like mascarpone as cheese. At least one blue at any given time

[Anonymous No.15382134]

>>15382122
mascarpone is trash I agree. my gf bought it to make pancakes

[Anonymous No.15382147]

>>15381989
this was funny, thanks

[Anonymous No.15382151]

>>15382147

yw

[Anonymous No.15382158]

local soft cheese from england

[Anonymous No.15382161]

>>15382158
that looks great.

[Anonymous No.15382166]

>>15381151
Unironically the best cheese for cheese steak sandwiches.

[Anonymous No.15382168]

generally liked by everyone
very mild, not too nutty, melts very well and has the perfect size

[Anonymous No.15382167]

>>15382158
Would eat

[Anonymous No.15382170]

>>15382092
damn i never knew we colonized america before whitey

[Anonymous No.15382204]

reminder that they hate you because they have shit palettes, cant taste any nuance in food (thats why their over 'season' everything, and have inferior digestive systems that cannot process already broken down things like fermented cheeses.

Never feel bad for being a superior cheese eater

[Anonymous No.15382207]

>>15382166
Manchild alert

[Anonymous No.15382211]

>>15382166
Washe your ass, scrote.

[Anonymous No.15382221]

Is there any cheese as soft as brie but with a smokey flavor?

[Anonymous No.15382223]

>>15382221
Smoked brie

[Anonymous No.15382226]

>>15382221
Camembert, though exchange smokey for astringent smack of ammonia right in the nostrils.

[Anonymous No.15382238]

>>15382207
>>15382211
>Being snobs over a junk food tier sandwich
Let me guess, you put provolone on yours? As much as I like it it's flavorless in comparison.

[Anonymous No.15382250]

>>15382238
I dont make steab subs, but if I did, id probably grate some cheddar and mozarella at the very least.

'Cheese' slices are for dirthy drunk grilled cheeses and treats for the dog

[Anonymous No.15382262]

>>15380974
Why is there potpourri on the middle slice? That’s used for making your house smell good not eating anon

[Anonymous No.15382270]

>>15381282
This looks like that monkey that was infested with bot flies

[Anonymous No.15382274]

>>15382262
OP is a 45 yr old wine aunt

[Anonymous No.15382304]

>>15382238
There's not being a snob, then there's having no standards

[Anonymous No.15382321]

>>15382134
It's not trash, it's an essential ingredient for tiramisu, it's just that although it's technically cheese, I generally don't think of it as cheese

[Anonymous No.15382339]

>>15382321
tiramisu is trash. i dont care what you think. it sucks.

Give me a fucking cannoli or a piece of galaktoboureko any day. Tiramisu is trash for middle aged italian women

[Anonymous No.15382340]

>>15382007
Nope, just the flowers gaywad.

[Anonymous No.15382342]

>>15381282
Chad Cheese.
>Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort.

[Anonymous No.15382344]

Dear Lord, I fucking love cheese so GODDAMN much. Words cannot describe how deep my love for cheese is. I love every cheese.
Right now I have some bleu cheese that I've been mostly eating on top of salad. Also have some Plymouth 2 year cheddar.
Also just bought some brie and juustoleipä that I haven't dug into yet.

[Anonymous No.15382349]

>>15381995
Nice,

[Anonymous No.15382416]

>>15382340
We don't need to know all about your masculinity issues.
What next, wont eat salad or breathe air because that's what women do? Fuck off

[Anonymous No.15382495]

>>15381803
>>15381793
>>15381814
>>15381691

>saturday morning, 9h
>having some nice and mild brie, maybe it
s a little young, tastes of not much but milk and butter, but it's alright because you're having it with some ham, maybe a little raspberry jam. Bubbly if it's that kind of day
>ck cheese brigade arrives
>slams roquefort and peaty scotch on the table
>OIRITE JENNIFER MAYBE TRY SOME REAL FOOD ONE DAY YEAH?

there's nothing more annoying than the asshole who's had two cheeses trying to dunk on the guy who's had only one and is enthusiastic about his experience.

[Anonymous No.15382532]

>>15382495
You're not wrong, but its kind of frustrating that so many people are enthusiastic about one cheese (and its always brie or cheddar) and never seem to try something else

[Anonymous No.15382562]

Why is it that I love stinky feet but can't stand stinky cheese?

[Anonymous No.15382585]

fuckin cheese people

[Anonymous No.15382606]

>>15382495
To speak in terms most people on this board would understand, what if in every thread of the day about american fast-food joint, people who only ever eaten a Big Mac would never stop saying how Big Mac is the best and every other burger looks too funky for them to try

[Anonymous No.15382607]

>>15381948
Imagine being this insecure you eat processed junk food and burgers all day

[Anonymous No.15382649]

>>15382607
Yeah because the only two possible options for food in the world are junk food or eating fucking flower. Fucking retard.

[Anonymous No.15382657]

>>15382495
>and is enthusiastic about his experience.
When did you had that experience? The people we are referring to tried brie and never moved on, they are stuck on entry-level cheese but still speak of it and never shut up.

Now, why is it ALWAYS brie?

[Anonymous No.15382707]

>>15382606
nah bro, what happened is that everyone was talking about great cheeses, ashened goat, comté, époisses, etc. then ONE person mentioned brie, which, by the way, is another great cheese, and he was called a baby right away. There isn't some kind of pleb invasion. And if pic related doesn't get your dick hard you were the pleb all along

[Anonymous No.15382710]

Are cheese threads more autistic than coffee threads?

[Anonymous No.15382749]

>>15382657
because young brie is very mild and widely accessible, but you know this already.

This one is the 2nd best beer snack, but only because pork cracklings exist, and it's a close call

[Anonymous No.15382761]

this thread is full of pretentious cheese nerds

[Anonymous No.15382777]

>>15380974
Port wine Stilton if I'm feeling fancy. It's so intense that you really can't eat too much of it though.
Normally I just go for Gruyère and Bleu d'Auvergne. Parmiggiano is always in the fridge too, but I mostly use it for toppings

[Anonymous No.15382786]

>>15382562
Patrician

[Anonymous No.15382798]

>>15381738
It looks fucking vile, if you want to pretend that eating disgusting shit makes you classy, and the more disgusting it is the classier it is, why not go for maggot cheese every time?

[Anonymous No.15382843]

>>15381997
and proud

[Anonymous No.15382848]

umm yeah, actually, it's more of a local cheese? you probably haven't heard of it

[Anonymous No.15382852]

>>15380974
brie or nothing

[Anonymous No.15383018]

Generic blue from Auvergne region with made up name on plain white toast.

[Anonymous No.15383030]

>>15382852
Liking brie is not cool in of itself nor is it cool as some kinda statement on basic pride.

[Anonymous No.15383611]

>>15383030
huh? i think it tastes good chud

[Anonymous No.15383650]

>>15383030
i dont get how anyone can be such an incel about peoples taste in cheese

[Anonymous No.15383941]

Humboldt fog is pretty good, but I don't see it posted very often. Do you anons not like it or is it just not as common as I thought?

[Anonymous No.15383983]

>>15382094
It's the only blue for me.

[Anonymous No.15384000]

I like cheese but don't have a huge amount of experience with out of the ordinary varieties, even though I tend to enjoy them when they cross my path.
My favourite general-use cheese is Jarlsberg. It's easy to eat on its own or with pretty much anything else, and it's nice on things like tuna melts because it tends not to overpower the flavour of whatever it's accompanying.

[Anonymous No.15384221]

>>15381774
FROMAGE GRAN REGALE RAPE

[Anonymous No.15384230]

>>15383941
It looks really good but I've never seen it on the shelves. We get local stuff and european cheeses. Such is life as a leaf, not that I'm complaining, we get pretty good stuff nonetheless, pic related

[Anonymous No.15384402]

Brie haters in this thread are fucking idiots acting like all brie tastes the same. Even simple shit like Fromager d'Affinois and brillat savarin are god tier

Also: secret de compostelle
Cirone
Almost any chevre
mothais sur feuille
La tur(probably my all time favorite)
Humboldt fog
Feta
Parmigiano

Lots of much smaller local shit also ranks among my favorites. I remember this one time at a farmers market I saw this cheese maker who was selling what was basically goat chevre but made with sheep's milk, shit was like spreadable feta.

So far my experience with washed rind cheeses hasn't been too fruitful. I've tried some local shit that I mostly hated but I tried epoisses a couple years ago, didn't dig it but I think I need to try it again. Also for some reason I still haven't tried taleggio

Blue cheeses are the most situational cheeses for me but I tend to prefer the pastier, creamier, runnier ones. I remember enjoyed glacier penta creme a while back

[Anonymous No.15384429]

>>15381065
Hell yea

[Anonymous No.15384606]

>>15381282
>>15381717
>>15382798
It tastes good you fucking retard faggots.

[FUCK NIGGERS No.15384607]

>>15380974
File: 20210108_193234_copy_3628x2721.jpg (1.57 MB, 3628x2721)
1.57 MB
Anonymous 01/11/21(Mon)13:43:52 No.15380974 [Reply]▶
What are /ck/ favorite cheeses
+162 replies and 29 images omitted. Click here to view.
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Anonymous 01/12/21(Tue)01:32:59 No.15384221▶
>>15381774
FROMAGE GRAN REGALE RAPE
>>
Anonymous 01/12/21(Tue)01:35:28 No.15384230▶
File: Bleu_d'Élizabeth.jpg (459 KB, 1920x1919)
459 KB
>>15383941
It looks really good but I've never seen it on the shelves. We get local stuff and european cheeses. Such is life as a leaf, not that I'm complaining, we get pretty good stuff nonetheless, pic related
>>
Anonymous 01/12/21(Tue)02:27:26 No.15384402▶
Brie haters in this thread are fucking idiots acting like all brie tastes the same. Even simple shit like Fromager d'Affinois and brillat savarin are god tier

Also: secret de compostelle
Cirone
Almost any chevre
mothais sur feuille
La tur(probably my all time favorite)
Humboldt fog
Feta
Parmigiano

Lots of much smaller local shit also ranks among my favorites. I remember this one time at a farmers market I saw this cheese maker who was selling what was basically goat chevre but made with sheep's milk, shit was like spreadable feta.

So far my experience with washed rind cheeses hasn't been too fruitful. I've tried some local shit that I mostly hated but I tried epoisses a couple years ago, didn't dig it but I think I need to try it again. Also for some reason I still haven't tried taleggio


Comment too long. Click here to view the full text.
>>
Anonymous 01/12/21(Tue)02:36:44 No.15384429▶
>>15381065
Hell yea
>>
Anonymous 01/12/21(Tue)03:55:49 No.15384606▶
>>15381282
>>15381717
>>15382798
It tastes good you fucking retard faggots.
H
File: marmite vs vegemite.png (420 KB, 597x377)

Self-serve ads are available again! Check o
Self-serve ads are available again! Check o

[Anonymous No.15384777]

>>15382339
Well maybe I am a middle aged Italian woman

[Anonymous No.15384781]

>>15382094
Came here to post this, fucking love me stilton

[Anonymous No.15384790]

>>15380974
Epoisses
Reblochon de Savoie
Also like intense blue cheeses, but there are many good ones. I like them on the super soft side.

[Anonymous No.15384946]

>They stopped selling this in my country…
Do they still sell it at yours? Can't fucking find it anywhere, some of the best cheese I've ever had.

[Anonymous No.15384990]

>>15382094
Stilton is medium-tier blue cheese. French and Italian blues are much better IMHO. Too dry. Roquefort is the king of blue cheeses.

[Anonymous No.15384997]

>>15380974
Smoked cheese is the bomb

[Anonymous No.15385002]

>>15384997
any good ones?

[Anonymous No.15385101]

Nothing beats fresh bread with Roquefort in my opinion. I like to describe it as Gorgonzola on steroids. It's like a salty umami bomb.

[Anonymous No.15385219]

All of you cheeselets have ignored the best cheese, straciatella

[Anonymous No.15385277]

>>15381785
>>15381793
>>15381803
Nothing is wrong with Brie.

One thing to remember is that there is huge variation in Brie. You get everything from mild tasting industrial Bries that taste close to nothing, to the real deal like brie de meaux and brie de melun. Unpasteurized ones that are more like camembert than the mild industrial Bries.

Camembert was inspired by Brie.

Claiming that Brie is child palette while implying Camembert is for adults just show that whoever claimed this has limited knowledge of cheese.

[Anonymous No.15385300]

>>15385101
This

[Anonymous No.15385323]

>>15380974
hey it's the frog from redd/int/

[Anonymous No.15385520]

>>15382158
That looks amazing

[Anonymous No.15385680]

>>15381213
greetings fellow taleggio lover. My favorite is quadrella di buffala


Other favorites:
ossau-iraty
abbaye de belloc
stilton
gruyere
montgomery cheddar

[Anonymous No.15385716]

>>15385277
This. Digits confirm. Factory brie and Meaux/Melun are worlds apart. It's almost like comparing Cheddar and American Cheddar

[Anonymous No.15386017]

>>15381767
>muh mold
>muh liberals
Just be quiet you fucking meme

[Anonymous No.15386044]

I don't even care. Just give me anything raw milk, pasture raised, organic and i'm good. Emmentaler tastes terrible though.

[Anonymous No.15386067]

>>15380974
I just can't get into cheese, brothers. Should I give it up and accept my tastes or have I just not found the right stuff yet?

[Anonymous No.15386075]

>>15381948
no one is trying to be sophisticated lmao someone is just sharing their cheese. it has flowers on it. clearly they serve a purpose, doesn't seem too out there to me cuckerino

[Anonymous No.15386081]

Reminder cheese is made from milk which is only formed by the systematic removal of newborn calfs from mothers which are killed if they are male in most instances all these in a dystopic milking complex

[Anonymous No.15386084]

>>15381312
did you wash your hands prior

[Anonymous No.15386095]

>>15386081
Plus its intensely bad for the environment with the beef and milk industry emitting more emissions than any other farm animal by many multiples

[Anonymous No.15386128]

>>15381312

This is like 90% of Instagram clips of everything just smothered in cheese because it's what people from like india and china thing westerners eat all the time.

[Anonymous No.15386140]

>>15381282
>>15382342
Coomer cheese

[Anonymous No.15386151]

>>15381717
Man it's not like it's gonna matter much once it's dissolved in stomach acid. It tastes good and that's what counts.

[Anonymous No.15386166]

>>15381793
>>15381803
Camembert is literally babby's second "exotic" cheese. No reason to brag.

[Anonymous No.15386167]

>>15382416
I agree with the amerifat. What's the fucking point of putting dry foowers on cheese. They will have an unpleasent texture, won't contribute in terms of flavour and will bump up the price, in which case you can simply buy more cheese. It's snobbery at the highest level.

[Anonymous No.15386193]

>>15380974
Norr Glimt (Northern Glimpse).

[Anonymous No.15386324]

>>15386081
>Reminder cheese is made from milk which is only formed by the systematic removal of newborn calfs from mothers which are killed if they are male in most instances all these in a dystopic milking complex
Milk is formed in the mammary glands of mammals, and the production usually starts from a pregnancy. Having calves (not "calfs") taken away from the cow has nothing to do with the formation of milk.

Cows will produce a surplus of milk even if they are feeding a calf. It's just that the surplus is bigger if you take the calf away. You don't even have to kill the calf, you can give it milk substitute.

"Animal right activists" tend do be really dumb and misinformed.

[Anonymous No.15386355]

>>15380974
Comté
Brie de Meaux
Brillat-Savarin

[Anonymous No.15386402]

brie tastes like cum

[Anonymous No.15386421]

>>15380974
goat sheep and fresh cow

[Anonymous No.15386424]

>>15386402
oh gross, i hate brie. guess i won't be swallowing anytime soon.

[Anonymous No.15386433]

>>15385219
hey friend, you dropped these

[Anonymous No.15386435]

>>15381387
>Rambol
Based patjepeeër

[Anonymous No.15386726]

>>15386166
Gotta take things one step at a time
What'd babby's third "exotic" cheese?

[Anonymous No.15386743]

[Anonymous No.15386773]

Been really digging pyrenees brebis recently (pic related)

[Anonymous No.15386790]

>>15381717
>>15381725
>>15381793
I wish Amerisharts would keep out of cheese threads. For me it’s hard pecorino. Quality cheddar is hard to beat. Most blue cheese gets me going. Also to anyone buying brie, go for brie de meaux or you might as well get Italian or English, imho.

[Anonymous No.15386798]

>>15381866

Not him but:

>Reddit-spacer

=

>do i fit in yet?

[Anonymous No.15386819]

>>15386790
don't disrespect my country or my people mother fucker

[Anonymous No.15386862]

Maredsous cheese
salt
pepper
bang
delicious

[Anonymous No.15386875]

>>15380991
FPBP!!!!

[Anonymous No.15386885]

>>15380974
been going to a cheesemonger lately and trying new things
>roomano pradera
>taleggio
>moliterno pepato
>piave
>morbier

[Anonymous No.15386925]

>>15386885
>going to a cheesemonger lately
My neighborhood supermarket opening a Murray's cheese island is the most significant event of my adult life.

[Anonymous No.15386981]

>>15381175
Youre thinking of duselbull

[Anonymous No.15387038]

>>15386885
Is that a scented candle? Are those saltines? Why'd you shell the pistacchios? Is pomegranate and rosemary a common pairing where you live or is it just meant to be decoration?

[Anonymous No.15387039]

>>15386885
This looks quite good for being posted on /ck/. Can you tell about the patés (I assume there are 3 here)?

[Anonymous No.15387087]

>>15387038
just a makeshift board, stores were closed and working with what we had. yes local made candle with piney scent. they were already shelled. fancy saltines I guess? Idk the pome tastes good but rosemary was decor.
>>15387039
they were from a meat shop. the pâté en croute was pork country pate inside, some dessert wine gelee on top and animal heart in the middle I believe, can't remember which animal but it wasn't pork. the roulade at the right was rabbit with bacon wrap and fig/carrot inside. the jarred pate was duck liver. the roulade was meh but the others are excellent

[Anonymous No.15387164]

>>15387087
did you eat there with the lit candle? Wouldn't that mess with the taste of things?

[Anonymous No.15387189]

>>15386981
? nothing comes up when i google that

[Anonymous No.15387271]

>>15386819
Or what, fatty?

[Anonymous No.15387288]

>>15387164
Yes, idk I didn't notice anything different? wasn't too strong of a candle

[Anonymous No.15387311]

>>15387189
Yeah i just made it up. Sorry anon

[Anonymous No.15387333]

>>15380974
godminster cheddar is amazing

[Anonymous No.15387956]

>>15387311
Devilish

[Anonymous No.15388022]

>>15380974
Realistically speaking, is it at all possible to make quality cheeses at home? Most of these delicious cheeses you guys post are unavailable where I live, is it possible to replicate them to a somewhat acceptable degree?

[Anonymous No.15388030]

>>15381019
What is it called? And what are those flowers they used? Do they add anything to the taste?

[Anonymous No.15388108]

>>15381867
>You know God loves us because he let us have cheese lel
There is something in the bible in the old testament saying something along the lines of "bless the cheesemakers".

[Anonymous No.15388148]

>>15382848
Never heard of it, where is it from? Is it like blue cheese?

[Anonymous No.15388353]

>>15388148
no it's goat cheese. The dark outside isn't mold it's ash. It's Canadian, QC to be precise

[Anonymous No.15388364]

>>15380974
Really mature, red as hell cheddar

[Anonymous No.15388375]

>>15384990
Dear sir, though roquefort may indeed be the king of blue cheeses I think you'll find Stilton is the favoured knight of the realm.

luv me stilton
luv me roquefort
luv me stinkin bishop
not racist just don't like the amerimut crap

[Anonymous No.15388386]

>>15381019
This is some next level bougie shit.

[Anonymous No.15388395]

>>15388353
>The dark outside isn't mold it's ash.
So, is it smoked or is the ash added for other reasons?

[Anonymous No.15388438]

>>15388395
It's not smoked, the ash is used to ward off bugs and bad mold, and it helps with the rind too apparently

[Anonymous No.15388500]

I don't know if it's my favorite, but it definitely makes my top 10

[Anonymous No.15388893]

>>15381019

[Anonymous No.15388908]

I don’t think I’ve met a cheese I haven’t enjoyed. I tend to like creamy cheeses like Brie, goat cheeses and cheddar

[Anonymous No.15388943]

>>15388030
Not OP, but I believe that’s Alp Blossom. It’s an alpine , and they’re all edible wildflowers.
Honestly pretty tasty, really herbal.

[Anonymous No.15388947]

>>15388375
Bayley Hazen would like a word, mr I’m Not Allowed Raw Milk anymore.

[Anonymous No.15388954]

>>15380974
People who eat fettered “stinky cheeses” deserve to be lynched.

[Anonymous No.15388955]

>>15388386
They’re edible flowers gathered from similar areas to those the cows graze in. It’s just putting something the cows eat, that we can also digest on the rind.

[Anonymous No.15388972]

I'm not that fancy. Give me a good 6 month old smoked cheddar.

[Anonymous No.15390042]

>>15388375
you aight brit boy
I liked Stilton, although I never got into port meme. If there is a vile cheese, it is sage derby.

[Anonymous No.15390050]

>>15380974
Tillamook cheddar (medium and extra sharp), pepper jack and any hard grating cheese.

[Anonymous No.15390155]

>>15380974
wensleydale with cranberries

[Anonymous No.15390195]

>>15386167
You say all this, but you’ve never had it. Come back when you actually know what you’re talking about, Amerilard

[Anonymous No.15390648]

>>15381070
>>15381076
>>15381654
>>15388030
>>15388386
>>15388893

Another proof that US-americans have no clue about real food besides tacos and burgers. What could we expect from people who eat "Munster" oder "Monterey Jack" as authentic real cheese.

God, i despise you filthy scum.

[Anonymous No.15390671]

>>15390648
you will never have sex

[Anonymous No.15390681]

>>15390671
dilate

[Anonymous No.15390683]

>>15386128
Ironically it's also what americans think americans and eat and therefore americans eat it because they saw it on Instagram.

[Anonymous No.15390685]

>>15381190
it smells better than it tastes

[Anonymous No.15390688]

>>15381994
>>15382036
>pecorino
>offputting
americans need to leave

[Anonymous No.15390729]

>>15390155

[Anonymous No.15390741]

>>15381717
I hated it as a kid but now I think it can be a nice touch on pizza. I still hate it as a standalone tho

[Anonymous No.15390750]

I use to like comte. Aged over 12 months at least. Get nice little crystals inside that make it taste extraordinary but since the French didn't support us in the invasion of Iraq I haven't bought any since then. I heard the Wegmans caves are going to make Comte in New England. Maybe they already have but I haven't seen it yet. It's also a pretty good cheese you mix with gravy and/or cheddar to top on freedom fries.

[Anonymous No.15390751]

>>15382047
>These are the people that needed to steal an entire socio-cultural-religious identity from the Greeks to start their own culture.
That's a meme

[Anonymous No.15390830]

Feta is godlike on a pizza

[Anonymous No.15390869]

>>15380974
is that a mont'dor in the ramekin?

>>15382158
looks nice, is it waterloo?

>>15385680
ossau-iraty is so damn good

>>15386773
yumm

>>15386885
morbier is fucking delicious

>>15388375
stinking bishop is good but not on the level of french washed rind cheeses like munster and langres

[Anonymous No.15391082]

>>15381408
>brie
>overrated
wie bidde?

[Anonymous No.15391097]

>>15380974
>ctrl+f mozzarella
>phrase not found
aaaaaaa

[Anonymous No.15391159]

>>15390869
looks more like saint-marcellin or saint-félicien

[Anonymous No.15391186]

>>15388022
Yes, it's not that difficult to make cheese at home if you can get your hands on the needed stuff. Just learn how to do it, dedicate some ressources to buy the appropriate ingredients, additives, moulds, molds and fridge, and try different techniques.

https://www.thecheesemaker.com/

[Anonymous No.15391187]

>>15380974
'merican

[Anonymous No.15391355]

>>15382047
>These are the people that needed to steal an entire socio-cultural-religious identity from the Greeks to start their own culture.
This guy think today's people of Italy are even remotely similar to the Romans. Imagine being such ignorant person and believing your opinion matters. It's called the Dunning–Kruger effect.

[Anonymous No.15391532]

Chechil mmmm

[Anonymous No.15391666]

>>15382092
>Italians
>white
Found the double digit IQ

[Anonymous No.15391674]

>>15383941
I live in the town that they make this in. It's good stuff.

[Anonymous No.15391681]

>>15391666
He didn't say Italians are white. You lack reading comprehension. Who's double digit now?

[Anonymous No.15391754]

>>15390648
we can get this same exact cheese in the states, retard
i've had it before
also, an american cheese btfo'd every cheese in the world in the last cheese competition
frogs didn't even place top 3 and got beat out by the english
imagine losing a cheese competition to the fucking english

[Anonymous No.15391765]

>>15386790
the frogs got dabbed on by an american made cheese
dabbed hard

[Anonymous No.15391815]

>>15386925
my kroger has a murray cheese island

[Anonymous No.15391919]

>>15381878
>>15381846
We have been blessed by King Tism's divine presence, and he has graced us with a holy sperg out. Praised be his name and strange accent!

[Anonymous No.15391937]

>>15382094
Tried it for the first time a month ago amd loved it, definitely my favorite blue cheese so far

[Anonymous No.15391990]

>>15382798
Unironically neck yourself you goddamn manchild. Fucking safespace baby retard baby kys you dumb boring nigger cunt. Rip off your dick and choke on it you worthless pig fucking retardo faggot cock kike spicbitch retard fucking little boy gay boy tranny queer fucking milquetoast poop eating dick gargler. Kill. Your. Self.
And let your parents watch too so they can finally get some satisfaction out of your worthless pointless angry existence you dumbtard fuckhead shit smelling reject.

[Anonymous No.15392007]

>>15385101
>umami
Its called savory you numale faggot.

[Anonymous No.15392023]

>>15380974
i like them basque sheep's milk cheeses. hit me with that idiazabal. extegarai can come, too.

[Anonymous No.15392029]

>>15380974
Government cheese

[Anonymous No.15392077]

>>15391754
>>15391765
Americans can be proud of the wine tasting in 76 and last years cheese competition.

Yet imagine being American and thinking you are best in the world from 2 competitions. Cheese competitions are held every year. And they reward novelty, it's not a competition for "best cheese of all time".

Pathetic.

[Anonymous No.15392086]

>>15392007
Umami and savoury are not synonyms. Savoury is broader. You don't say "dog" when you mean "labrador".

[Anonymous No.15392202]

havarti
blue stilton
gruyère

[Anonymous No.15392456]

>>15392086
>Umami and savoury are not synonyms. Savoury is broader.
Explain the difference then. I'll wait.

[Anonymous No.15392624]

>>15392456
A savoury dish is salty as opposed to sweet.

Umami is a taste that is detected through receptors in the tongue.

Boiled potato with salt on it can be described as savoury. But no one would argue that such dish is rich in umami.

[Anonymous No.15392958]

>>15392077
>buttmand Beauregard
>frustrated Francois
>devastated Deveraux

[Anonymous No.15392969]

>>15392624
That doesn't explain the difference. You said what one is, and that the other isn't the same. So... what's the other?

[Anonymous No.15393059]

how do I eat cheese without carbs?

[Anonymous No.15393165]

>>15392969
Savoury can mean many different things, including umami.

Umami is a precise word for the "fifth taste", that is associated with glutamate-activity on certain taste-receptors. Most generally it can be described as "meaty".

[Anonymous No.15393240]

In french campaign you can found a lot of cheese on the market, they had no name, just an hazardous creation by peasants, you never see this cheese again, and you remember it
It's different everytime

[Anonymous No.15393283]

>>15390648
Hi, im >>15388030

I never said I was american, you fucking bigot.

[Anonymous No.15393302]

>>15380974
Where do you get good cheese in the US?
I go to Europe where I impress them with my ability to burp the alphabet.
I am treated with the finest cheeses.
Consider myself cheese savvy.
Only to come back to degenerate udder swill.

[Anonymous No.15393355]

>>15393165
Lot of people don't enjoy flavor, they just react to salt and sugar

[Anonymous No.15393361]

>>15391186
How hard is it to age cheese? Do I need to worry about contaminants such as molds?

[Anonymous No.15393444]

Monte Enebro, on charcoal crackers with a smidge of honeycomb on top.

[Anonymous No.15393648]

>>15393361
You'll have to find the ideal conditions for aging your cheese (temperature and humidity level). Ideally you'll need a cellar or a modified fridge to let your cheese age in good, stable conditions.
You will have mold during the aging process; if the mold is inside the curd then it means your curd hadn't finished consolidating into one block. If the mold is on the surface then that's normal and you'll need to wash the cheese with a cloth soaked with brine if the issue arise

Another good ressource:
https://cheesemaking.com/blogs/learn

[Anonymous No.15393660]

Norwegian goat cheese

[Anonymous No.15393665]

>>15393660
That's not a cheese.

[Anonymous No.15393701]

>>15393648
Sounds like a bad idea, would need too big of an investment.

[Anonymous No.15393717]

>>15390869
burwash rose very nice rind washed cheese

[Anonymous No.15393725]

>>15393660
love a bit of brunost myself

[Anonymous No.15393739]

>>15390648
Munster is real cheese you retarded kraut

[Anonymous No.15393749]

>>15391532
this looks interesting, I'll definitely look into it

[Anonymous No.15393754]

>>15381995
Notice how that label claims that Sodium Phosphates are ingredients in regular cheese.

[Anonymous No.15393756]

Goat cheddar, goat gouda, roquefort

I don't consume A1 casein.

[Anonymous No.15393949]

I have about half a pound of havarti spiced with dill and dont know what to use it with. I have some mushrooms I need to use and was thinking about making a soup or pasta dish using the cheese, sauteed onions and mushrooms, cream of mushroom soup, sausage and either drop biscuits or penne noodles. thoughts or suggestions?

ive just been eating some bits of the cheese with my yearly jar of pickled herring, but their is too much.

[Anonymous No.15393988]

I unpackage the camembert then place back in its box onto a grill

Once it's ready I add provencal herbs and dig in with a spoon

[Anonymous No.15394019]

Patrician incoming

[Anonymous No.15394034]

>>15380974
I wish that the US had more smaller artisanal shops. There is one butcher in my town of 40,000. No specialty cheese shops, only a handful of bakeries. If I want good cheese, I have to go to a grocery store and check out their "specialty cheese" section. I mean, it's not bad but I really want to expand my cheese horizons.

[Anonymous No.15394609]

>>15392624
>A savoury dish is salty as opposed to sweet.
Savoury =/= salty are you fucking daft? Literally where did you get this from lol

[Anonymous No.15394615]

>>15393660
Not cheese but an honerable mention to be sure. I prefer the goat+cow milk variety personally, the pure goat brunost tastes kinda barfy to me.
Started eating it on toast and I havent gone back to butter since.

[Anonymous No.15394623]

>>15390648
>munster and Monterey jack aren't real cheeses
Lmfao

[Anonymous No.15394628]

>>15394609
>Savory
>d : having a spicy or salty quality without sweetness
>//an assortment of both sweet and savory appetizers
https://www.merriam-webster.com/dictionary/savory

[Anonymous No.15394630]

>>15392077
>it's not a competition for "best cheese of all time".
Nobody said that. And we still won anyway. We are quite literally, the best in the world. It may be for only one year, but our cheese is still the best.

[Anonymous No.15394643]

>>15394628
Well fuck me guess I've been using that word wrong my entire life. I thought the opposite of sweet was bitter but I guess it's savoury

[Anonymous No.15394737]

>>15394630
Winning a competition might give you the right to say you have the best cheese in the world for a year, but it does not mean you have the best cheeses or are best at making cheese. Sure USA have good cheeses. It's just pathetic how Americans boast about winning this one cheese competition, for the first time ever. It clearly shows inferiority complex when it comes to cuisine.

>>15394643
It depends on context. In certain contexts bitter might as well be opposite of sweet.

[Anonymous No.15395020]

>>15383941
my dad is from Eureka. this stuff is amazing

[Anonymous No.15395153]

>>15391754
>>15393739
>>15394623

>we won 1 or 2 cheese competitions which where held in the US and had not even 10% non-amrerican cheesemakers invited
>USA USA USA
>the chemical filth called american cheese is tha best, nyagguh

no wonder you faggots are fat and hated wherever you go

[Anonymous No.15395675]

>>15392007
Fuck off with your vitriol. You can say potato and I can say pomme de terre, it doesn't matter which words are used as long as the point gets across.

If you've had Roquefort you would know that it is extremely salty on the UMAMI scale while also having a bitter bite.

[Anonymous No.15395877]

>>15386081
>>15386095
based, fuck the earth and fuck animals (but not literally you sick fucks.)

[Anonymous No.15396138]

Aged cheese the crystals that form are so delicious

[Anonymous No.15396441]

Muenster is still real to me