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/ck/ - Food & Cooking

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4849123 No.4849123[DELETED]  [Reply] [Original]

>1. Your country

>2. The best cheese from your country

me:

1. Ireland

2. Cashel Blue

>> No.4849164

1. America
2. American

>> No.4849169

1. Canada

2. I don't think Canada has any cheeses.

>> No.4849175

1. Netherlands

2. Gouda. I grew up with it, when I think of cheese I think of Gouda.

>> No.4849176

England
There are so many.. but probably Stilton

>> No.4849178

1. Texas

2. We mostly import our cheeses from the midwest and Europe.

>> No.4849183

1. Merica

2. Pleasant Ridge Reserve

http://www.uplandscheese.com/cheese.html

>> No.4849184

1. Tuesday

2. Monday leftovers

>> No.4849186

Canada
Brie

>> No.4849189

>>4849176
>Stilton

I just watched that MasterChef episode where Ramsay said that there are only 5 farms allowed to produce that shit, is it true and if it is, why?

>> No.4849191

1. USA
2. Cheese Curds from any dairy in Wisconsin

>> No.4849196

>>4849189
Yeah its like one of those cheeses which has to be made in a certain place for it to be official.

Like Stilton has to be made in the town of Stilton or something.

Its pretty common and easy to get here though. And I'm sure other countries import rip off blue cheeses from europe which are similar anyway.

>> No.4849224
File: 30 KB, 640x480, asd.jpg [View same] [iqdb] [saucenao] [google]
4849224

1. Macedonia
2. Salty Goat Cheese pic related

1. Croatia
2. Paški sir

>> No.4849311

Mexico,
For fresh cheese panela from any ranch
For aged cheese cotija añejo

>> No.4849336
File: 25 KB, 280x280, kraft+singles.jpg [View same] [iqdb] [saucenao] [google]
4849336

Do I get to play guys?
>MFW I only by imports...

>> No.4849345

>>4849176
Try stichelton. Stilton is a protected name, but for some reason it has to be made with pasteurised milk, even though it traditionally wasn't. Stichelton is the same thing with raw milk.

>> No.4849350
File: 28 KB, 400x266, comte_2.jpg [View same] [iqdb] [saucenao] [google]
4849350

1 : France

2 : Comté, for me the older, the better (20-30 month is perfect but very young still enjoyable with crudity). Eat it with bread and a little bit of dijon's mustard for maximum enjoyment.

pic very related

>> No.4849352
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4849352

invading thread with protected meats - Parma Proscutto - almost $500 for 14 lbs - god tier

>> No.4849362

denmark

i dont eat cheese but apperently there are some award winning cheeses

>> No.4849406

>>4849123
France.
/thread

I enjoy a nice cheddar though.

>> No.4849421

California

Brie
Cheddar

>> No.4849438
File: 170 KB, 1024x768, Oka_cheese_2.jpg [View same] [iqdb] [saucenao] [google]
4849438

Canada - Oka

>> No.4849456

>>4849350
Spent the Summer in Lyon. Comté is incredible. We would get a baguette, some saucisson sec, and some comté, and snack on that by the Rhône.

>> No.4849475
File: 34 KB, 628x419, ptreyesbayblue.jpg [View same] [iqdb] [saucenao] [google]
4849475

USA

Point Reyes Bay Blue

fairly dry for a blue, creamy, and tangy with a definitive mineral aftertaste. I could eat my weight of it. One of my favorite cheeses.

>> No.4849478

>>4849123
United States of America
American Cheese

>> No.4849480

>>4849123
> Romania
we make god-tier goat and sheep cheese
also this matured cheese paste in a sheep's gut thing that is very very good

>> No.4849484

>>4849421
>State not country
>French
>English

...so what you're saying is, you don't have a cheese?

>> No.4849517
File: 162 KB, 800x533, imagem1_5210.jpg [View same] [iqdb] [saucenao] [google]
4849517

>>4849123
1. Portugal

2. Serra da Estrela

You don't slice it, instead cut open a hole on top, take off the lid and indulge in traditional food porn.

>> No.4849727
File: 70 KB, 600x400, f2.jpg [View same] [iqdb] [saucenao] [google]
4849727

>>4849123
We have about 3 cheeses I'd say are truly local. Of those I pick...

1. Hungary
2. Pálpusztai

>> No.4849739
File: 21 KB, 284x298, coon.jpg [View same] [iqdb] [saucenao] [google]
4849739

>Australia
>Coon Cheese

>> No.4849796

>>4849739
>coon

hahahaha

>> No.4849865
File: 17 KB, 300x300, bufala.jpg [View same] [iqdb] [saucenao] [google]
4849865

>>4849123
1. Italy
2. Buffalo mozzarella

>> No.4849933
File: 279 KB, 1314x871, cabot-cheese-coupon.jpg [View same] [iqdb] [saucenao] [google]
4849933

Vermont

Cheddar

>> No.4849949

>>4849739
That's not Mersey Valley you bogan

>> No.4850049

>>4849178
>Your country

You, I like you.

>> No.4850070

>>4849933
Vermont is not a country, though your cheddar is quite nice.

>Texas

>Cheddar imported from the US's Vermont region

Texas does have longhorn cheese, but it can't compete on the world stage.

>> No.4850120
File: 28 KB, 324x324, humboldt_fog_cheese_mesh_hats-r93f38c4d2f584d23a4962dbd22226575_v9wfy_8byvr_324.jpg [View same] [iqdb] [saucenao] [google]
4850120

Cypress Groves
Humbolt Fog

Shits insanr in the membrane.

>> No.4850140
File: 51 KB, 450x305, queijos.jpg [View same] [iqdb] [saucenao] [google]
4850140

>>4849517
1. Also Portugal, but from the Azores
2. Queijo da Ilha (Island cheese) - hard cheese, pepper after-taste, cut in wedges. Each island has its variant but the best (and most well-known) is the São Jorge island cheese

>> No.4850143
File: 34 KB, 400x300, image.jpg [View same] [iqdb] [saucenao] [google]
4850143

>Confederate States of America
>Hoop Cheese
Yankees and 3rd worlders will never taste the bliss of a bacon egg and hoop cheese buttermilk biscuit

>> No.4850164

1: Canada

2: Blue Haze

>> No.4850167

>>4850120
>that ash layer to protect the evening milk until the morning milk is added the next day

>> No.4850168

Quebec, Canada here...

1: Canada

2: Grey Owl

>> No.4850194

>>4849865
mozarella di bufala bro !

>> No.4850401
File: 43 KB, 500x375, Kimchi.jpg [View same] [iqdb] [saucenao] [google]
4850401

1. Korea

2. Kimchi

>> No.4850416

>>4850401
that's not cheese.

>> No.4850436

>>4850401
Did you know the Korean translation of Kimchi to english means shit.

>> No.4850520

1. Russia
2. Adygeisky

>> No.4850526

mexico
queso fresco :)

>> No.4850548
File: 21 KB, 300x267, hooks.jpg [View same] [iqdb] [saucenao] [google]
4850548

America
Wisconsin Cheddar

>> No.4850572

>>4849475
That does look like a good cheese. (Provided you like blue cheese in the first place, which I don't.)

>> No.4850577

Sweden

Västerbotten Cheese.
Read Wiki about it.

http://en.wikipedia.org/wiki/V%C3%A4sterbotten_cheese

>> No.4850605

1 usa
2. 'merican wait.. not the stuff wraped in plastic
3. swiss or blue
. 4. Look at my house I have parmesan, regionou. gouda, and colby. not to mention cottage and philly cream. and south, ther are mex chesses. and just farmers chesse . everyone want to be like us, and we want to be like you. I like blu chesse, and sometimes , ( tomorrow in fact, tacos. Mexico. and I love Canada. but tommorow, i hope, i will be having tacos, a fruit salad made ofgrapes, the last of the watermelon and some beer. my fav is bud hrricine. but.. also got a 6 pack of newcastle. not because of the adds. because my moms people were from there. and Bristol Never mind , but heard it many times... don't be hauling coal to newcastle. i will trye ne.

>> No.4850644

1. Australia

2. King Island Triple Cream or Tarago Triple Cream. Also Nicholson 'Shades of Blue'

>> No.4850766

>>4849123
>>4849176
>>4849475
>Stilton
>Cashel Blue
>Bay Blue
Y'all are my niggers.

>> No.4850820

>>4850605
Are you having a stroke?

>> No.4850827

>>4849475
Can someone explain eating mould to me

>> No.4850935

>>4850827
is tasty, friend

>> No.4850937

>>4849123
Mexico

Chihuahua

>> No.4850942

>>4850937

http://www.youtube.com/watch?v=mglQWCjPfic

>> No.4850947

>>4849933
New Hampshire native currently living in North Carolina here, I normally go back up to New Hampshire once a year and I always cross over into Vermont and stop by the vermont country store to get some local vermont cheese, along with some local Maple Syrup and some of the candy they make there.

>> No.4850951

UK

Wrekin White.

Love it

>> No.4851027
File: 20 KB, 400x309, rogue-river-blue_400x500.jpg [View same] [iqdb] [saucenao] [google]
4851027

1. United States
2. Rogue River Blue

and this is saying a lot, coming from someone who is moderately allergic to penicillin

>> No.4852374

1. Wales
2. Caerphilly

>> No.4852394

>>4850548
I had a cheeseburger with Hooks cheddar the other day

it was really good, they put a real nice thick slice of the cheese on it

>> No.4852397

>>4850827
>Can someone explain eating mould to me
no worse than eating plants

>> No.4852405

>>4850827
You put it in your mouth, chew and swallow. There.

It's just a fungus, guy. Like mushrooms.

>> No.4852412

>>4850820
>longhorn cheese
you are lost?

>> No.4852436
File: 60 KB, 650x534, paški sir.jpg [View same] [iqdb] [saucenao] [google]
4852436

1. Croatia
2. Pag sheep cheese

>> No.4852439

>>4852394

Tipsy Cow?

>> No.4852444

>>4852439
Grafton Ale House, it was one of their monthly specials

>> No.4853835
File: 166 KB, 545x469, queso-dehesa-de-los-llanos.jpg [View same] [iqdb] [saucenao] [google]
4853835

1.Spain
2.Dehesa de los Llanos
2012 World Cheese Award Winner
Pic related

>> No.4853866

This is a nice thread, op. Good job.

>> No.4853891

>>4849176
Black Sticks Blue. All the goodness of Stilton with just a little extra on the side

>> No.4853998

>Be Norway
>Only have shit cheese and clones of imports
>Tasteless white cheese as main public consumption
>Shit sucks

>> No.4854081

>>4849123
England.
It all depends on what you're doing with it, really, but one of my faves is definitely a Mature Cheshire. Not quite as strong as a Vintage Cheddar can get, but a great complicated taste.

Awkward to get though, and expensive. Needs a good specialist cheese merchant.

>> No.4854083

>>4853998
You've got mysost. Nobody else makes cheese like that.
(Condensed milk, yes. Cheese, no.)

>> No.4854093

>>4853891
I fucking LOVE Blacksticks Blue. That's some god tier cheese right there. Too bad I can only get it at couple of stores here (in NorCal). Although, maybe that's good because otherwise I'd grow fat and happy eating it all the time.

>> No.4854112

>>4854093
>otherwise I'd grow fat and happy eating it all the time
Is that a problem? Really?

>> No.4854115

>>4854112
fat, yes.
happy, no.

No reason to balloon up like that. Cheese can really slap on the pounds if you eat a lot of it, because it's a calorie dense food. I work out, but I'm too old to not give a shit about what I eat.

>> No.4855924

>>4849123
1. Switzerland
2. Gruyère or Tete de Moine

>> No.4856159
File: 20 KB, 386x285, 051_humboldt_fog.jpg [View same] [iqdb] [saucenao] [google]
4856159

1. California
2. Humboldt Fog

Humboldt Fog is a mold-ripened cheese with a central line of edible ash much like Morbier. The cheese ripens starting with the bloomy mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell. As the cheese matures, more of the originally crumbly core is converted to a soft-ripened texture. The bloomy mold and ash rind are edible but fairly tasteless. The cheese is creamy, light, and mildly acidic with a stronger flavor near the rind.

>> No.4856176

>>4849123
Different ingredients cook at different rates. Like if you are making a pie or a pizza it helps to precook the crust before you put the wet ingredients on top so you don't get soggy crust. If you are making a casserole that's bound together with egg and you just throw all that shit together you'll end up with undercooked ingredients or overcooked egg.

>> No.4856178

>>4856176
Disregard. God dammit mimi. Posting in wrong threads.

>> No.4856179

>>4850827
For a start it's good for you (it's penicillin) and it's tastier and nicer the older you get

>> No.4856200

>>4856159
Mah nigga.

>> No.4857112

>>4856159
This is like Morbier on steroids. Man I need to get some of this.

>> No.4857139
File: 23 KB, 300x300, queijo-331745251699_300x300.jpg [View same] [iqdb] [saucenao] [google]
4857139

1. Brasil
2. Queijo minas padrão curado

>> No.4857168
File: 20 KB, 490x292, chimay.jpg [View same] [iqdb] [saucenao] [google]
4857168

- Belgium
- Bleu de Franchimont
- Or any Chimay, they are very good

>> No.4857169

>>4857139
what a mouthful

>> No.4857194

1. America/Arizona

2. Pepper Jack (shared origin with Mexico)

>> No.4857251

>>4849123
1. USA
2. Imported cheeses

>> No.4857259

>>4857251

Flyoverland detected

>> No.4857262

>>4857251
Sadly, this is true.

>> No.4857266

>>4850605
>don't be hauling coal to newcastle
How the fuck are you from the USA if you use that phrase. That's British as hell.

>> No.4857671

>>4857251

I believe the idea of this thread is to showcase the best from a given country. The US may not make the best in the world, but something like a nice Vermont Cheddar is a tasty snack.

>> No.4857686

Mexico

oaxaca

>> No.4858872

England-fag here. What's the best cheese for grilled cheese sandwiches? I want something that melts as nicely and easily as double Gloucester, but tastes sharper, and is easily obtainable in any supermarket.

>> No.4858934

>>4858872
Make rarebit instead.

>> No.4858942

America

Velveeta

>> No.4858996

Sardigna

Casu Marzu

>> No.4859048

My personal favourite is called flakebridge. Made in cumbria. A hard-pressed, tangy sheeps milk cheese.

>> No.4859052

>>4859048
North of england, by the way. Appleby, Cumbria

>> No.4861057

Pepper jack is the shit, also smoked cheddar.

>> No.4862814

>>4852436
holy fuck this
probably the best cheese i've ever eaten

>> No.4862816
File: 53 KB, 276x187, best.png [View same] [iqdb] [saucenao] [google]
4862816

living 5 miles from here, getting the best cheeses in murica fresh any time. Priceless.

>> No.4862835

Switzerland
Jersey Blue

>> No.4862853

>>4857259
>Flyoverland detected
well that makes no sense as pretty much none of america's best cheeses are made in coastal areas. Now if you like Kraft style cheese, California is the place for you

>> No.4864239

>>4849865
Best cheese for Pizza