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/ck/ - Food & Cooking

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16782968 No.16782968 [Reply] [Original]

most based type of cheese /ck/?

>> No.16782974

>>16782968
Gruyere will always be my go to, but I usually steer towards sheep and goat cheeses over cow now a days

>> No.16782983

sharp cheddar, anything else you're just being a contrarian pseud

>> No.16784147

>>16782968
bump

>> No.16784161

>>16782968
American cheese, elevates any burger.

>> No.16784241

>>16782968
wtf is up with the “well-known cheese” designation? Cream cheese isn’t well known? And who offset the country of origin flags like that. What a shit graphic.

>> No.16784267

My top five are Swiss, Goat, Havarti, Gruyere, and Blue Cheese.

>> No.16784401

>>16782968
Humboldt fog.

>> No.16784507

>>16784401
Humbolt fog is good.

I prefer Roquefort.

Spread on a toasted baguette with raspberry jam.

>> No.16784516

>>16784507
A bit of an apples to oranges, but roquefort is a very based cheese. Did you know the original producers of roquefort used it as an effective antiseptic on cuts?

>> No.16785225

>>16782968
Missing moose cheese

>> No.16785231

Blue cheese
Brie, people shit on it for being entry level cheese, but its popular for a reason
Parmesans
Swiss

>> No.16786120

>>16785231
The only people I actually start fights with IRL are food snobs. One dumb cunt literally scoffed when I picked up some smoked Gouda and havarti at the grocery store. He ran out of the store when I flipped his cart over. I have anger issues.

>> No.16786137

>>16782968
Nothing tastes better than government cheese.

>> No.16786203

>>16782968
Fresh: Casatella Trevigiana DOP
White crust: Camembert AOP Cantin
Red rind: Epoisses AOP Xavier David
Aged: Parmigiano Reggiano DOCG Cento Mesi, Vacche Rosse, center cut of the wheel.
Blue: Stichelton, Achelse Blauwe

>> No.16786217

>>16785225
ya no plain Mozzarella

>> No.16786338

>>16782968
>No Queijo Minas
Absolute fucking PLEBS

>> No.16786345

>>16782968
i wish i tried fancier cheeses before my body stopped digesting lactose properly.

>> No.16786505

>can't eat red mold cheese because the smell makes me nauseous
Did I get filtered?

>> No.16786515

>>16786120
I'm sure he learned his lesson, but I really hope you are trying to keep that anger of yours under control.

>> No.16786608
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16786608

Anything sheep or goat with a bloomy rind tends to be a winner

>> No.16786629

>>16782968
POOP CHEESE

>> No.16787166

>>16786120
Based. Keep fighting the good fight.

>> No.16787177

>>16786345
Blue cheese and lots of cheeses like it are virtually lactose free. There's lots of great cheese you can eat as lactose intolerant.
t. Lactose intolerant

>> No.16787187

>>16782968
>most based type of cheese
If you can’t enjoy almost any type of cheese on its own merits, you’re a faggot cheeselet

>> No.16787193

>>16782968
How can you fuck up so many countries?

>> No.16787198

>>16782968
Anything with strong taste.
Really mature emmentaler
Soft blue cheese
Hard blue cheese

>> No.16787203

>>16786608
looks so pretty, but then I remember it has literal mold all over it

>> No.16787214

>>16786608
Can I order this online in Europe? It looks delicious.

>> No.16787229
File: 6 KB, 300x300, harzer.jpg [View same] [iqdb] [saucenao] [google]
16787229

>>16782968
Harzer and Limburger

>> No.16787235

>>16782968
German Mite Cheese. Literally fermented by the "cheese mite". Crust is made from dead mites. I think this is the only cheese fermented by a microscopic spider.

>> No.16787237

>>16787214
afraid not, it's a small producer but I'm sure it'd be pretty easy to find a similar cheese in France

>> No.16787238
File: 7 KB, 279x166, milbenkäse.jpg [View same] [iqdb] [saucenao] [google]
16787238

>>16787235
Forgot picture

>> No.16787248

>>16787177
I can't stand bleu cheese. I want to try meunster, gouda, chevre, brie.

>> No.16787252
File: 98 KB, 620x413, crop-2017-0810-HHM-0440_HH_NO17_21.jpg [View same] [iqdb] [saucenao] [google]
16787252

>>16787237
Sad, but Bouq Émissaire seems to look kinda similar.

>> No.16787290

>>16787177
not lactose intolerant but blue cheese has always made my stomach hate life.
everything else is just fucken fine tho. so maybe skip the blue cheese

>> No.16787307

>>16787248
Muenster is my absolute #1 white melting cheese. Use it anywhere you might use mozzarella, with a deeper flavor and slight smokiness to it. It's key to the cheese blend of the deceptively-delicious "Tavern-Style" pizzas you'll find in the Midwest. Aurelio's among them, to give an example.

>> No.16787322

>>16782968
I love eating ricotta from the tub

>> No.16787333

>>16787252
oh well if you can get that one you might be able to get the other as well, I may have spoken too soon. While you're at it, you might also wanna take a look at pied-de-vent, louis d'or and bleu d'élizabeth

>> No.16787336

>>16782968
Love me some good blue cheese melted on a steak

>> No.16787656

>>16782968
for me it's brie

>> No.16788054

>>16782968
Reminder that France is the only country where raw milk cheeses are legal
If you are foreign, you only had pasteurized """cheese""" and we make fun of you

>> No.16788119

>>16782968
Manchego, Halloumi and Leipäjuusto

>> No.16788196

>>16788054
idk im in america and there was some guy selling raw cheese at a farmers market

>> No.16788262

>>16786203
>center cut of the wheel.
What the heck, aren't the edges more Umami™?