What's the best cheese?

[Anonymous No.17884095]

My favourite is Red Leichester, but i'd like to expand and try new cheeses

[Anonymous No.17884201]

>>17884095
Vintage Somerset Cheddar

[Anonymous No.17884270]

The shop I work at has 'Coloured Cheddar' which looks like red leister, is it like trademarks or something?

[Anonymous No.17884275]

>>17884095
Romanian Telemea
but that's basically just cow feta.

mix with some good diced tomatoes and lots of sunflower oil and salt in a salat. feel like what I would imagine crack in your brain. at the end eat the leftover oil-cheese-tomato mix with like an animal with fresh bread.

[Anonymous No.17884276]

>>17884095
Cave aged Gruyere if you're a connoisseur
Emmental swiss if you're a masochist.

[Anonymous No.17884285]

>>17884095
Young gouda. It's cheap, creamy and goes well on bread.

[Anonymous No.17884286]

>>17884095
jalapeno cheese

[Anonymous No.17884287]

>>17884270
Probably Brie btw

[Anonymous No.17884290]

>>17884287
Wensleydale with apricots too

[Anonymous No.17884291]

>>17884095
dick cheese

[Anonymous No.17884299]

I think the common consensus is "Cheddar".

[Anonymous No.17884307]

>>17884095
>What's the best cheese?
I've never been a big fan of cheese, so I'd either have to go with danish blue or monterey jack

[Anonymous No.17884379]

>>17884095
https://www.youtube.com/watch?v=Hz1JWzyvv8A

[Anonymous No.17884384]

>>17884095
>Red Leichester
This is a typo that could only be made by an American with no idea how to pronounce "Leicester"

[Anonymous No.17884388]

>>17884095
I'm very partial to a nice tasty lancashire, or a proper mature cheshire (but good luck finding that, I've not seen any for years).
>>17884201
That's very good too. Absolutely nothing wrong with it; can hold its head high against the world.

[Anonymous No.17884389]

>>17884384
it's pronounced "lesbianism"

[Anonymous No.17884392]

>>17884384
It's pronounced "lerbianism"

[Anonymous No.17884403]

>>17884384
it's pronounced war-chest-er-shy-er

[Anonymous No.17884419]

>>17884389
>>17884392
>>17884403
It's pronounced ar-kan-saw

[Anonymous No.17884422]

>>17884384
it's pronounch loo-guh-bu-roo-guh

[Anonymous No.17884424]

>>17884419
i don't believe you

[Anonymous No.17884431]

>>17884270
Some chedders are coloured red, usually the cheap ones. But I haven't seen any sold for a while here.

[Anonymous No.17884433]

>>17884424
that's incredibly racist of you

[Anonymous No.17884437]

>>17884433
ur a dang nigger

[Anonymous No.17884466]

>>17884431
In England, Cheddar is never coloured red.
It's a fantasy of warped American minds.

[Anonymous No.17884469]

>>17884466
>In England, Cheddar is never coloured red.
It used to be fairly common, but ain't any more.

[Anonymous No.17884472]

ask for cheddar in england and nobody will know what you're talking about. they call it "miner's log".

[Anonymous No.17884516]

Dear /ck/
Am hosting a party next week, what cheeses are best for Spinach Artichoke Dip as far good flavor and stretch/meltiness factor?

[Anonymous No.17884517]

>>17884287
Which type? I prefer Alison personally

[Anonymous No.17884520]

>>17884516
They literally use glue to make these fake food pics.

[Anonymous No.17884527]

>>17884419
no, it's clearly ar-kan-zis

[Anonymous No.17884546]

well recently i had someting called sottocenere al tartufo and that was pretty good. truffles on the rind was real tasty. i didn't feel confident enough to cook it with anything so i just ate it by itself or with crackers/jam/alcohol
i think mozzarella has more use cases so i'll go with that one.

[Anonymous No.17884552]

I finally had like, good real actual cheddar cheese last month and holy fuck no wonder that's the "Default" cheese flavor every company tries to use. That shit was so damn good.

[Anonymous No.17884604]

>>17884095
that one that comes individually packaged plastic slices. it's orange

[Anonymous No.17884646]

>>17884095
Processed American cheese-like snack product.

[Anonymous No.17885206]

>>17884516
probably swiss. im not an expert tho just guessing. american melts pretty good too

[Anonymous No.17885294]

>>17885206
TY. I'm thinking about Oaxacan cheese as, according to NACS, it yields some of the stretchiest pulls better than mozzarella:
https://www.youtube.com/watch?v=EP-cYbSJWUs
And then maybe a smoked gouda or gruyere for flavor (blocks of cream cheese will provide the base of creaminess).

[Anonymous No.17885551]

>>17884466
orange dyed cheddar comes from England you tard and the color originally comes grass high in beta carotene and was a sign of high quality cheese

[Anonymous No.17885562]

>>17885551
try getting some of your own opinions instead of just parroting buzzfeed articles
you won't find orange cheddar in england and that's that.

[Anonymous No.17885581]

Whatever cheese im making is the best honestly

[Anonymous No.17885685]

>>17885562
stop buying cheap cheese and you will find cheddar with a yellow hue, it won't be as orange as cheddar with annatto but it will have color
Also what the big deal about annatto? it's not like red dye 40

[Anonymous No.17885696]

>>17884095
Maroilles

[Anonymous No.17886097]

>>17884095

[Anonymous No.17886110]

I just love gruyère, man.

[Anonymous No.17886116]

Cheese should be capped at $5 a pound.
If your cheese costs more than this, then you have utterly failed at cheese.
Its fucking milk, salt, enzyme, bio-funk, and time. Thats it. No educated workforce required, just bulk government subsidized milk, a shitty barn, a handful of illegal spics to do the lifting, and some low quality land in a very cheap, economically disadvantaged location.
Let me repeat: if its over $5 a pound, its an incredible failure.

[Anonymous No.17886138]

>>17886116
Time is money, storing a warehouse full of cheeses for 12-24 months isn't cheap, don't pretend you'd be able to produce and sell a half-priced parmigiano clone and still somehow make a profit.

[Anonymous No.17886157]

Midnight Moon

[Anonymous No.17886164]

>>17884095
for me, it's smegma

[Anonymous No.17886212]

>>17884095
My favorite type of cheese is NATO jews starting ww3.

[Anonymous No.17886226]

>>17886116
Lol you're literally retarded, if you can charge a lot for a cheap simple product you're winning, that's how businesses works. Stay mad that you're a poor loser.

[Anonymous No.17886227]

>>17884095
Best all-arounder
>havarti
Most distinguished
>emmenthaler
Most difficult
>feta

[Anonymous No.17886246]

>>17884095
Manchego

[Anonymous No.17886303]

where the fuck do you get fresh cheese curds in southeastern North America

[Anonymous No.17886307]

>>17886303
just buy whole milk and some rennet, cook up your own, doesn't take long

[Anonymous No.17886315]

>>17886307
just whole milk? I figured I'd have to go to the farmer's market to get raw milk or something, I'm determined to make poutine comparable to what I had in Quebec

[Anonymous No.17886319]

>>17886315
what do you think taw milk is?

[Anonymous No.17886324]

>>17886319
unpasteurized? I've never made cheese before and still haven't had a lot of kinds yet

[Anonymous No.17886332]

>>17886319
wrong
>>17886315
raw isn't necessary but you can add another enzyme to replace whats missing in pasteurized milk

[Anonymous No.17886354]

>>17884095
smoked red leicester is the best cheese of all time

[Anonymous No.17886364]

>>17886097
There's huge wedges of this stuff at Costco. I made tons of grilled cheese sandwiches with it.

[Anonymous No.17886369]

>>17886138
>>17886226
Look at these faggots, begging to pay extra.
Its hard to believe that you are real people.
Who does that?

[Anonymous No.17887480]

>>17884095
Lancashire Cheese.

[Anonymous No.17888656]

>>17887480
Why.

[Anonymous No.17888883]

fontina on a prosciutto cotto panino
emmental on a french baguette ham butter cheese
gorganzola on a cheese plate, great topping on pizza "crudo + zola"
like cheese in salads - stilton, feta, parmesean
bufala mozzarella - on its own, caprese salad the classic way or chopped, on pizza replacing other mozzarella, in a panino with prosciutto crudo