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/ck/ - Food & Cooking

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File: 15 KB, 500x500, goats-cheese-log-1kg.jpg [View same] [iqdb] [saucenao] [google]
15774009 No.15774009 [Reply] [Original]

What is your favorite cheese and way to have it?

>> No.15774016

>>15774009
Cjeese? mootsarell.
way to have it? pizza pie

>> No.15774020

>>15774016
That's not even the best way to have a mozza you barbarian.

>> No.15774023
File: 53 KB, 600x600, charolais.jpg [View same] [iqdb] [saucenao] [google]
15774023

This bad boy

>> No.15774026

>>15774020
fuck you aND fuck your mudda

>> No.15774028
File: 334 KB, 1035x1200, 832EECD0-48F9-49E6-83D4-F76CC37EF95C.jpg [View same] [iqdb] [saucenao] [google]
15774028

>>15774009
Kraftkar on rye crackers with lingonberry jam, and a slice of cured sheep’s leg

>> No.15774037

Havarti or Muenster. with bread I make and meat/olives

>> No.15774039

>>15774028
The topic is cheeses that actually exist, not made up video game jargon.

>> No.15774049
File: 13 KB, 480x360, red alert 2.jpg [View same] [iqdb] [saucenao] [google]
15774049

>>15774026
wow hey we got a proper here palzoné?

>> No.15774050

>>15774020
What's the best way to have it?

>> No.15774054
File: 37 KB, 517x649, austriansmoked.jpg [View same] [iqdb] [saucenao] [google]
15774054

>>15774009
How many times do you deepthroat it before you start eating /ck/? I normally do sets of 10

>> No.15774063
File: 227 KB, 828x1401, BB5AE818-5349-4AF4-89A9-FBB9630B77F3.jpg [View same] [iqdb] [saucenao] [google]
15774063

>>15774039
Stay mad you monkey, if you ever get your hands on this you will know what I’m talking about

>> No.15774075
File: 15 KB, 259x194, caprese.jpg [View same] [iqdb] [saucenao] [google]
15774075

>>15774050
It's got the best texture of any cheese cooking it is just a waste.

>> No.15774078

>>15774063
bro i think your cheese has gone off lol like wtf u actually eat that you dirty animal??

>> No.15774087

>>15774075
yuppie spotted

>> No.15774094

I really like me smoked guda on various crackers

>> No.15774099

>>15774078
Okay friend, now you listen to me

This, as you might know, is called blue mold cheese, and yes it’s mold on it. That is intentional. I know it sounds weird as hell, but the mold is 100% safe to eat, provides your belly with benevolent bacteria and gives the cheese a deep, “hard” taste. It’s difficult to explain, but it tastes awesome.

As far as I know, blue mold cheese is traditionally not very popular in the US, but I want you to taste it, and perhaps change your mind

A good piece of mold cheese on a dark cracker with something sweet, like jam or prune confit tastes god like. I highly recommend you try it some time

>> No.15774100

>>15774009
>Blue cheese with wings
>all other hard cheese with summer sausage

>> No.15774104
File: 33 KB, 636x382, 1610246424914.jpg [View same] [iqdb] [saucenao] [google]
15774104

>>15774075
That's good. I like to eat mozzarella with prosciutto or jamon too.

>> No.15774105
File: 8 KB, 206x245, baldjak.jpg [View same] [iqdb] [saucenao] [google]
15774105

>>15774087
I didn't even know it had a name until I tried looking up images of it. Mya mamma useda to make it what can I say

>> No.15774110
File: 208 KB, 1475x1500, 81g0S2A5X1L._SL1500_.jpg [View same] [iqdb] [saucenao] [google]
15774110

>>15774009

>> No.15774122
File: 91 KB, 1200x800, 1[1].jpg [View same] [iqdb] [saucenao] [google]
15774122

>>15774009
Queso de Tetilla, I've had it twice, first one was some good shit my uncle got. Next time was from some supermarket or something and it was trash. The good shit was creamy inside.

Pic related.

>> No.15774129

>>15774099
I only eat mushrooms I'm not some kind of moldnigger

>> No.15774142
File: 80 KB, 900x900, Dirt_Lover_900x900_c211d595-feda-4931-a11a-4fea28832e51_900x900.jpg [View same] [iqdb] [saucenao] [google]
15774142

This fucker just spread on a cracker. It has the slightest hint of ammonia to it that honestly reminds me of the salty licorice shit. It tastes like a lightly salted mushroom and has the best texture

>> No.15774147

>>15774129
Join the mold, or become the mold

>> No.15774150

>>15774099
I'm fine for now. You can keep your fuzzy mold for yourself. Thanks.

>> No.15774163

>>15774099
Wasted dubs on a mold shill

>> No.15774164

>>15774147
I'd rather mie than grow mold

>> No.15774168

>>15774105
based mamma

>> No.15774192

>>15774023
never had it, what is the taste like?

>> No.15774198

>>15774054
seems very american no origin and weird weight

>> No.15774209
File: 57 KB, 840x1250, 1592108887594.jpg [View same] [iqdb] [saucenao] [google]
15774209

>>15774110
dangerously based.

>> No.15774216
File: 34 KB, 800x800, goudawheel-800.jpg [View same] [iqdb] [saucenao] [google]
15774216

>>15774009
am i the only one that thinks gouda cheese tastes like meat? like if you took the salami you'd normally eat cubed with cheese and crackers, and just combined it with the cheese and cut out the middle man.

>> No.15774228

>>15774216
Really? Gouda fooled me!

>> No.15774294
File: 7 KB, 225x225, 1569373321070.jpg [View same] [iqdb] [saucenao] [google]
15774294

>>15774228

>> No.15774302
File: 5 KB, 259x194, smug.jpg [View same] [iqdb] [saucenao] [google]
15774302

>>15774294
:)

>> No.15774420
File: 14 KB, 351x234, 56085_default_block_widget.jpg [View same] [iqdb] [saucenao] [google]
15774420

raclette

>> No.15774440

The goat cheese with the ash I think it's humboldt fog, on a plain water cracker with a bit of fig spread. Yeah I'm basic whatever.

>> No.15774441

https://m.youtube.com/watch?v=2IVxRPLfMwc

>> No.15774446

https://m.youtube.com/watch?v=zNvkt6ye6jA

>> No.15774457

https://m.youtube.com/watch?v=zCK7OClpN-c

>> No.15774662

For me, its the Kraft single. I like mine on white bread w/ some miracle whip and a slice of Bologna.

>> No.15774669

>>15774023
looks like an elf's poop lol

>> No.15774679

>>15774662
they can talk shit about kraft singles all day but nothing else will do in a grilled cheese

>> No.15774781

>>15774009
Local White Cheddar with fig spread on those little toast crackers, simple as.

>> No.15774793

>>15774009
Greek Feta, not the american domestic stuff on a salad usually or as a side depending on what's for dinner.

>> No.15774816
File: 22 KB, 454x454, columbian-hot-chocolate-with-cheese.jpg [View same] [iqdb] [saucenao] [google]
15774816

Just too convenient to not dunk cheese into your hot bowl or mug.

>> No.15774822

>>15774063
Lol nigga ur cheese moldy eww

>> No.15774825

>>15774122
>tit cheese
sick ass foo

>> No.15774977

>>15774679
Based

>> No.15775009

>>15774009
Brie/Camembert, wrapped in prosciutto and quickly broiled. Served with soft bread and tart cranberry/lingonberry jam... but I usually just eat them on their own, maybe with some crackers.

>> No.15775070

>>15774099
I got to make the menu on my last day at the last restaurant I worked at (I was going on tour, made more sense to leave on good terms and maybe come back than to disappear for three months). The pre-appetizer was Kraftkar on rye rusk with cranberry sorbet, seared slivers of key lime, and chanterelle alginate "caviar". I put my own money toward ordering and making a triple batch of it, because I knew between the diners and staff, it would get murdered. Barely crumbs left.

Kraftkar is what Cambozola wishes it could be.

>> No.15775078

>>15774094
based smoked gouda is excellent

>> No.15775095
File: 248 KB, 460x350, zoom_24034.png [View same] [iqdb] [saucenao] [google]
15775095

Idk if it's my favorite but I had brie en croute a year and a half ago and I still think about it sometimes

>> No.15775119

>>15774216
That flavour is smoke which is common in cured meats as they are often smoked. You would notice that flavour in a smoked Gouda, but not all or even most Gouda's.

>> No.15775538

>>15774099
>eat the mold goy

>> No.15775547

PRO VALONE

>> No.15775658

>>15774099
>As far as I know, blue mold cheese is traditionally not very popular in the US, but I want you to taste it, and perhaps change your mind

unpasteurised milk cheeses are illegal in america

https://www.thedailymeal.com/travel/global-cuisine/cheeses-banned-us

>> No.15775660

>>15774009
I liek Gorgonzola

>> No.15775692

>>15774009
wet mozzarella aka fresh mozzarella balls.

just drain some of the excess water and eat it on it's own, absolutely delicious.

>> No.15775700

Swiss on crackers, sometimes melted

>> No.15776284
File: 33 KB, 460x342, CD0F963D-1BE8-4BBC-B6A9-CFF2443A5B1C.jpg [View same] [iqdb] [saucenao] [google]
15776284

>>15775658
>>15775119
>>15774822
>>15774164
>>15774163

Holy mother are you for real? No wonder you guys haven’t tried it, and is skeptical of it! Well, you are certainly missing out on something

>>15775070
I can imagine. Where did you work? I presume Europe

>> No.15776346
File: 156 KB, 1500x1000, dedb1fa1ce9a628e77a68d4ce83f3e89.jpg [View same] [iqdb] [saucenao] [google]
15776346

Harrogate Blue with fresh bread and a Blenheim Orange apple. It tastes of Autumn.

>> No.15776348

Labneh is the superior cheese.

>> No.15776400
File: 2.68 MB, 3456x2304, Pecorini.jpg [View same] [iqdb] [saucenao] [google]
15776400

Pecorino.
I basically add it to everything.

>> No.15776786
File: 132 KB, 800x800, camembert-au-lait-cru-bertrand-piece-250-gr-environ.jpg [View same] [iqdb] [saucenao] [google]
15776786

Raw milk camembert

>> No.15776796

>>15776400
>Dilate Crud
yep thats what I think of Italian cheeses

>> No.15776813

>>15776400
>all that cheese

I am jell.

>> No.15776844
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15776844

Morbier.
Just plain with a piece of bread when drinking with buddies at 5am

>> No.15776909

Fromage daffinois on ritz flipsides

>> No.15776920

>>15776786
This guy gets it. It's smelly but fucking delicious

>> No.15777165
File: 88 KB, 1200x874, img_0314.jpg [View same] [iqdb] [saucenao] [google]
15777165

These little fucks, with beer, pickles, black bread and smoked bacon.
But proper bacon, not that shit glued together with gelatine they sell in store.

>> No.15777274

>>15776844
There's mold in it

>> No.15777292

>>15777274
It's actually ash retard, but it's not like a bit of mold wouldn't be good.

>> No.15777432

>>15777292
don't call me a retard

>> No.15777465

>>15777432
ok retard

>> No.15777489

Goat and feta.
Crumbled on top of stuff or spread on crackers with deli slices or with fruits.

>> No.15777496

>>15777465
stop

>> No.15777514

>>15777496
what are you going to do about it retard?

>> No.15777515

>>15777514
cum

>> No.15778260

>>15774009
double smoked gouda or 5 year old white cheddar. cut it paper thin, and let it dissolve on your tongue, repeat.

>> No.15778696

>>15774009
cave aged gouda with a nice wine. Either that or gorgonzola on a steak and carnalized onion pizza.

>> No.15779004

>>15774099
Based moldchad

>> No.15779186

>>15777489
You're a good man anon