[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 39 KB, 300x400, Cheese_market_Basel[1].jpg [View same] [iqdb] [saucenao] [google]
4885893 No.4885893 [Reply] [Original]

What is the best cheese?

What is your favorite cheese?

>> No.4885895

the ones that most expensive probably

>> No.4885894

Brie

>> No.4885901

Gouda and Medium Cheddar

>> No.4885918 [DELETED] 

>>4885893
only 100% natural cheese.

swiss

that strange type of chedder that is slightly sharp while still being very mild, but VERY flavorful. texture is important too.

i seem to really really love the flavor of Natamycin , which is a naturally occurring antifungal agent and mold inhibitor produced during fermentation by the bacterium Streptomyces natalensis, commonly found in soil. (it is commonly added to LOTS of cheeses)
and i notice the cheeses it is added to taste noticeably different to me even though natamycin is supposed to be flavorless.

i also love shredded chedder sold at costco (can't find it always) if it has natamycin and lots of potato starch mixed in (to prevent clumping) because it very strangely changes the texture of the shredded chedder, its just really weird but i love it so much.

i do notice that chedder is very inconsistent even the same type from the same brand is constantly and consistently different each time, ranging from the very mild and super flavorful one i mentioned to a strange very sharp but flavorless profile back and forth throughout the times i have got it...

i love provolone as well as smoked provolone but i don't eat it because it gets into my system like garlic does, super system putrefying....


FRESH mozzarella.... yessssssss one of the nicest... most versatile.... clean tasting cheeses... i love it.

i really like many other cheeses while they may not be my favorites.

>> No.4885921

>>4885893
only 100% natural cheese.

swiss

that strange type of chedder that is slightly sharp while still being very mild, but VERY flavorful. texture is important too.

i seem to really really love the flavor of Natamycin , which is a naturally occurring antifungal agent and mold inhibitor produced during fermentation by the bacterium Streptomyces natalensis, commonly found in soil. (it is commonly added to LOTS of cheeses)
and i notice the cheeses it is added to taste noticeably different to me even though natamycin is supposed to be flavorless.

i also love shredded chedder sold at costco (can't find it always) if it has natamycin and lots of potato starch mixed in (to prevent clumping) because it very strangely changes the texture of the shredded chedder, its just really weird but i love it so much.

i do notice that chedder is very inconsistent even the same type from the same brand is constantly and consistently different each time, ranging from the very mild and super flavorful one i mentioned to a strange very sharp but flavorless profile back and forth throughout the times i have got it...

i love provolone as well as smoked provolone but i don't eat it because it gets into my system like garlic does, super system putrefying....


FRESH mozzarella.... yessssssss one of the nicest... most versatile.... clean tasting cheeses... i love it.

i really like many other cheeses while they may not be my favorites.

ask your doctor before doing anything.

>> No.4885922

Just tried Muenster and it is probably my new favorite.

Do I have bad taste?

>> No.4885926

>>4885922
Nah, Muenster is fucking great in some cases. Not what I'd use as an "everyday" sort of cheese but it's god-tier on some sandwiches.

>> No.4885941

>>4885921
i guess i could say i love most cheeses.

>> No.4885942

havarti is fucking delicious

>> No.4885947

Where can you buy good cheese?

Where do you get your cheese?

>> No.4885953
File: 966 KB, 722x552, walter staib ice cream.png [View same] [iqdb] [saucenao] [google]
4885953

Roquefort

>> No.4885963

Muenster and Smoked Gouda.

Together they make beast Grilled Cheese.

>> No.4885972

Cheese is such a weird tradition. What are some other weird-ass things cultures have come up with? Like those century eggs, and that rotten fish shit the Swedes eat.

People just like to take something and let it get old and see what happens.

>> No.4885976

>>4885893
once i got into eating Japanese food for 6 months i agreed that cheese smells fairly rotten.

still i dont mind better cheese's on my pizza

>> No.4885977

Humboldt Fog, Wisconsin gruyere, and something called Lightning Jack from Troyer cheese co. I went on a sort of cheese quest this year to learn and discover my favorites. Those three stood out.

>> No.4885983
File: 161 KB, 1024x768, Cheese_30_bg_051906.jpg [View same] [iqdb] [saucenao] [google]
4885983

Brie and soft cheeses like it are probably my favorites.

California's Humboldt Fog is also incredible. Soft and a bit crumbly, it's a goat cheese. It turns softer and runny right under the rind the longer it ages.

>> No.4885987

A good Gruyere is so great with some fresh bread and fruit preserves

>> No.4885988

Best cheddars in the world come from Great Lakes region Canada

>> No.4885989

Gruyere is my fave, not sure about the best though...

>> No.4886011

cheddar, 1kg, $6.

>> No.4886023

I love aged Gouda, Bregenzerwälder Mountain Cheese, and Tilsiter cheese for everyday consumption.
I like fresh Mozzarella for specific dishes.

can't get along with soft cheeses and blue cheeses.

>> No.4886049

Parmigiano Reggiano and Roquefort, both authentic of course. The price of those two are indeed prohibitive, but every once in a while I get to savor some of them and no other cheese compares.
Might be because those two cheeses have the highest free glutamate concentration (and therefore most concentrated umami flavor) of all cheeses.

>> No.4886088

asiago stravecchio

>> No.4886170

Munster for sandwiches/subs/etc. Been looking for a cheese that would go well with fresh baguettes and a Dill-cream sauce. Suggestions?

>> No.4886175

>>4886170
gruyere would probably be your best bet. I am thinking havarti would pair well with dill.

something creamy to off-set the dill

>> No.4886245

Stilton
It's the perfect cheese
>dat fatty, creamy crumbly medium salted taste

>> No.4886314

Asiago and Parmigiano Reggiano, I also like me some Emmenthal from Switzerland and Tilster.

>> No.4886340

brie or a good havarti

>> No.4886346

>>4886340
>implying there's such a thing as bad havarti

>> No.4886348

>>4885947
>Where can you buy good cheese?
>Where do you get your cheese?
I live blocks from this place, I get lunch, my cheese and some cured meats from here.
http://fromagination.com/

>> No.4886351

>>4886346
..well there was this one time

>> No.4886360

>>4886351
Lies.

>> No.4886370

>>4885893

tomme de savoie or reblochon

>> No.4886423

>>4885893
Port Salut
is this the one with the "crusty" outer layer? its chewy inside

>> No.4886426
File: 23 KB, 375x500, cheesey.jpg [View same] [iqdb] [saucenao] [google]
4886426

>>4885893
i like brie, blue and this generic looking cheese that is supposedly made in my city

>> No.4886546

>>4886426
mar del plata?

>> No.4886666

>>4886348
I should add that this place has an online store.

>> No.4886672

>>4886245
This nigga knows what's up.

>>4886348
It never ceases to amaze me how many Wisconsinfags are on 4chan.

>> No.4886686

>>4886672
It's cold and the computer is warm.

>> No.4886822

Port Salut is a pretty good soft cheese

>> No.4886854
File: 27 KB, 226x223, 1296686127447.jpg [View same] [iqdb] [saucenao] [google]
4886854

Black Truffle Brie

>> No.4886873

>>4886672
>It never ceases to amaze me how many Wisconsinfags are on 4chan.
If you talk about cheese, beer or football, we will show up

>> No.4886878
File: 1.05 MB, 1890x1417, Reblochon_AOC.jpg [View same] [iqdb] [saucenao] [google]
4886878

Reblochon or Rochebaron

>> No.4886908

>>4885988
Woah buddy, you spelled Wisconsin wrong there. It doesn't even start with a c!

>> No.4886942

>>4886686
>>4886873
Hard to argue with that.
Also
>dem digits

>> No.4886947

>>4885893
My favorite is diversity.

I prefer to try new ones rater than keep buying the same one

>> No.4887038
File: 65 KB, 800x531, 800px-Brillat-savarin[1].jpg [View same] [iqdb] [saucenao] [google]
4887038

Superior burgundy cheese coming through
Look at this creamy motherfucker

>> No.4887201

Appenzeller.

>> No.4887207

It's between brie and smoked gouda.

>> No.4887210
File: 99 KB, 480x480, 1378686154622.png [View same] [iqdb] [saucenao] [google]
4887210

>>4886908

>> No.4887213

>>4885988
The master cheese makers of WI win more awards than the rest of the world, you may want to rethink that sentence.

>> No.4887227

River Rat white cheddar.
generic sharp cheddar

>> No.4887233

>>4886686
You don't know how right you are. Just got in from mowing, now warming up with a Spotted cow and a warm laptop on my belly.

>> No.4887243
File: 33 KB, 300x225, Mezze-Arabic-Cheeses-300x225.jpg [View same] [iqdb] [saucenao] [google]
4887243

Feta or jibneh mshallelah.

>> No.4887319

Anyone have recomendations for cheeses with the little calcium crystals in them? If you've ever bitten a piece of parmagiano reggiano or some super aged cheddar you'll know what I mean. My favorite cheeses are actually parmagianno reggiano and English coastal cheddar, calcium lactate crystals all over dem bitches.

Sole Gran Queso is also excellent.

>> No.4887384

>>4887319
Hook 12 year cheddar.

>> No.4887638

>>4887213
Wisconsin is to cheese as EA is to videogames

"look at all the rewards we get since we love paying of IGN to give us 10/10 all the time"

i have eaten Wisconsin cheese and i tell you it was bland and boring most times, A FEW TIMES: really good, but nothing to compare with some other cheeses i know. best cheese i know of comes from Holland.

>> No.4887644

>>4887638
>Wisconsin is to cheese as EA is to videogames

lol'd

>> No.4887646

>>4885893

Cowgirl Creamery makes the best triple cream I've ever had in my entire life.

>> No.4887670

>>4887638
>Wisconsin is to cheese as EA is to videogames
thats a ridiculous thing to say and entirely not based on reality.

Thats like saying Wisconsin beer is bad because Miller Light is the only kind you have ever tried. No one else in america can even come close to competing with Wisconsin cheese. Why do you have such irrational animosity toward it?

>> No.4887674

>>4887670
oh wow such butthurt.

outside of Wisconsin pretty good non Wisconsin cheese is available. it's not just Wisconsin cheese vs Kraft singles.

>> No.4887750

>>4887674
Its not that its impossible to find good cheese elsewhere, but the cheese selections are noticeably smaller in the rest of the country in general, plus you don't have fresh curds available at every gas station

If you know where to look you can find it anywhere, but nowhere else has the quality and variety of good cheese in America as Wisconsin, its not even close

>> No.4887772

>>4887638
>Wisconsin is to cheese as EA is to videogames
pretty sure thats an inaccurate characterization. Wisconsin makes excellent cheese, you would have to straight up not like cheese to disagree with that.

Quite unlike EA with video games

>> No.4887812

>>4887772
I agree. Wisconsin makes some fantastic cheese. You just have to know where to go. I live in Ozaukee Co. and we have some fantastic cheese.

>> No.4887822

>>4886672
Plenty of us on here.
>>4886873
it's what we're good at. Now eating good cheese, drinking Wisconsin beer, and watching football is wisconsins #1 pastime.

>> No.4887823
File: 66 KB, 800x600, tetilla.jpg [View same] [iqdb] [saucenao] [google]
4887823

Tetilla, hands down.

>> No.4887836

>>4887812
>I live in Ozaukee Co
me too actually

>> No.4887843

>>4887836
>>4887812
you two gonna fuck?

>> No.4887881

>>4887843
Mmmmaaaaybe.
>oh wait I'm engaged.

>> No.4887892

>>4887881
I'm gonna fuck your husband in the ass and make him my personal faggot. Then we'll share some good cheese and discuss.

>> No.4887897
File: 420 KB, 225x236, 1380252545299.gif [View same] [iqdb] [saucenao] [google]
4887897

>>4887892
>i'maman.jpg..

>> No.4887920

>>4887897
And your a faggot so naturally you have a husband. Logic, you should look it up in a dictionary some time.

>> No.4887939

>>4887920
>your logic is flawless.

>> No.4888010

I love me some gouda

Also,
>work at deli
>have lots of imported cheeses that nobody buys
>the havarti is covered in mold
>cut it off with a knife
>back in the case
>repeated at least 3 times

>> No.4888071
File: 657 KB, 2816x2112, guinness_cheese.jpg [View same] [iqdb] [saucenao] [google]
4888071

Guinness marbled irish cheddar.

>> No.4888097

>>4885893
im a huge whore for boursin, yes i know its not quality rare exclusive

i dont know why but fucks its so good, the chive and herbs one hnnngh

>> No.4888160

/ck/, there is literally no other food like cheese and crackers.

I have self moderation when it comes to everything else, but cheese and fucking crackers. I can literally eat an entire brick of cheese and crackers in a single sitting, I love it so much.

It sucks, because I have to force myself to buy it only rarely.

>> No.4888170

>>4888160
i know right, im starving and i spend about 20 bucks a week on expensive spread cheese and baguette chips. So goddamn addicting i go through one package in a night, we all gon die

>> No.4888181

>>4888160
>>4888170
>a block of smooth mild high quality cheddar
>black pepper Triscuits
Whenever I buy those two, they are gone within two days, possibly one.

>> No.4888185
File: 2.69 MB, 3264x2448, Leipäjuusto.jpg [View same] [iqdb] [saucenao] [google]
4888185

>>4885893
Leipäjuusto. Finnish squeaky cheese, best cheese.

Pic related.

>> No.4888236

>>4888181
Ill remember this next time i go to buy expensive boursin.

Any other cracker/ cheese suggestions?

>> No.4888289
File: 247 KB, 1280x848, god tier.jpg [View same] [iqdb] [saucenao] [google]
4888289

No Halloumi? What the fuck plebs.
How is a thread about Best Cheese forgetting the lord and saviour of all delicious God tier cheeses?

>> No.4888310

>>4885893
Wensleydale of course.

>> No.4888333

>>4887750
anon from before, im just saying, i have heard alot that wisconsin cheese is THE BEST but so many times i have honestly had really boring processed quality cheese from there...

i think way too many brands say their cheese is from wisconsin and just make junky cheese in wisconsin.

i think the few times i have had good cheese from there was the actual good kind.

i have tried many different cheeses and i know what im talking about, if that matters to you.

i love cheese.

>> No.4888345

P Jack fags GET OFF ME

>> No.4888358

>>4888289
Looks like normal frying cheese.

>> No.4888381

I can't choose the "best" cheese, but mature cheddar and blue stilton are my favourites.
>>4888185
It doesn't even have any taste.

>> No.4888456

>>4888358
Tastes like the edible embodiment of Nirvana

>> No.4888473
File: 27 KB, 464x310, RE_81866_bv_merlot.png [View same] [iqdb] [saucenao] [google]
4888473

Satori
Merlot BellaVitano

No idea what it is. I bought it from my local grocery store on a whim. But holy shit, this is amazing with red wine.

>> No.4888475

>>4888473
Sartori*
Not Satori

>> No.4888508

>>4886854
This. If it wasn't twice the price of most other cheeses.

Fuck'n truffles.

>> No.4888514
File: 106 KB, 400x300, Tintern-Cheese-Wedge.jpg [View same] [iqdb] [saucenao] [google]
4888514

Trader Joe's occasionally offers a fantastic Welsh cheddar with chives and scallions.

>> No.4889279

>>4888473
It is from WI, that is what it is.

>> No.4889286

>>4887213
Was this that 'world cheese award' thing held in Wisconsin where the only countries that even entered cheeses were the USA, Canada and New Zealand?

>> No.4889293

>>4889286
There are many cheese competitions and the world cheese awards are open to all countries.

>> No.4889296

>>4888010
>mfw I work in a tourist trap cheese shop and this exact thing happens.

>>4888473
Sartori makes some bomb-ass cheese. BellaVitano is something that they invented, it's kind of a Parmesan/Cheddar hybrid.
>Protip: you can get Merlot BellaVitano at Trader Joes for like $6/# because they sell it under a different name like "Creamy Toscano Cheese Soaked in Syrah" or some bullshit. It's the exact same cheese.

>> No.4889301

>>4889296
It is the same style of cheese but it isnt the same brand. Sartori does not resell cheese under different names.

>> No.4889308

>>4889293
Yeah, and every cheese maker only really applies to the ones in his own country. I mean, look at these entrants:

http://www.worldchampioncheese.org/contest/results?event=55&submit=Submit+Search

Not a single Italian parmasan or mozzarella, only a couple french bries and camenberts and only like one UK cheddar in all seven categories. Basically Wisconsin won because they had literally no competition

And here's another 'international' competition held in the UK where judging from the names of the producers most of the he awards have gone to british cheeses.

http://www.internationalcheeseawards.co.uk/files/Class%20Results%202013.pdf

I imagine french competitions are dominated by the french, Swedish competitions are dominated by Swedish cheese and whogivesafuckistan reckon their cheeses are the best.

Not to say there aren't great cheeses in Wisconsin, but generally internationally food and drink competitions are usually more World Series than World Cup.

>> No.4889323

>>4889308
http://www.worldchampioncheese.org/ImageFiles/File/2012%20PR%20Wire%20Winner%20Final.pdf

Looks like many people entered that you just happened to overlook.

>> No.4889330

>>4889323
Yeah, it wasn't exclusively Americans, but they represented such an overwhelming majority of the entrants they were bound to dominate most of the categories. That doesn't contradict my point.

>> No.4889339

>>4889301
>[citation needed]
TJs has also carried regular BellaVitano Gold in the past as well. The nutrition facts of both match exactly.

>> No.4889342

>>4889330
Yet the fact that there are more Master cheese makers in WI than the rest of the US and than most European countries combined with more award winning cheeses than any other state/country doesnt matter then?

>> No.4889344

>>4889339
Go on a tour of their dairy and ask them, that is what they will tell you because I asked them that question as well.

>> No.4889353

>>4889342
I guess this is why Wisconsin cheeses are available all around the world, right.
Wait a minute... they're... not. I guess these prizes they win are always in contests no one with actual prowess with cheesemaking actually enters. It's like being proud of winning a gold medal in the Special Olympics.
No thanks: keep your retard sprinter. I'll stick with Ussain Bolt.

>> No.4889355

>>4889342
I googled master cheese maker and that's probably due to the fact that the certificate is a Wisconsin thing.

>> No.4889359

>>4889353
>retarded sprinter

Don't be that guy. Wisconsin cheeses are good, This guy just doesn't realize that his awards don't mean as much as he thinks they do.

>> No.4889364

>>4889344
Not to be a dick or a tinfoil hat, but like they'd really admit it.
>"Sure Anon, you can go to TJs and get our stuff for way cheaper than buying it through us!"

>> No.4889371

>>4889342
>The Wisconsin Master Cheesemaker® Program was established as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. In order to be accepted into the program, you must currently be making cheese in a Wisconsin plant and hold a Wisconsin cheesemaker’s license for a minimum of ten years. Each Master candidate must participate in the Program’s quality assurance component of plant and product inspection. This program, the only one in the U.S., enhances the quality image of what is already the nation’s premier cheesemaking state and the unparalleled standards of Wisconsin cheesemaking.
>In order to be accepted into the program, you must currently be making cheese in a Wisconsin plant and hold a Wisconsin cheesemaker’s license for a minimum of ten years

Gee, I wonder why my country doesn't have any master cheese makers.

>> No.4889374

>>4889359
You're right.
Upon moving to the US, I realised that the cheese here isn't as bad as people say. It's not as good as a proper cheese from a proper cheesemaking culture/country, but it's not bad, either. It's so-so. It certainly doesn't deserve any awards. It's the C-student of cheeses. Not as bad as Finnish or southeastern European cheeses, but not as good as central-northern European, Italian, French and British cheeses, either.
And if there are any Finns or Bulgarians here and you don't admit your cheeses suck, you're a cock.

>> No.4889377

>>4889374
remember, america was settled by europeans and they brought all of their culture and tradition with them

>> No.4889383

>>4889374
>not as good as british

lol, is that supposed to be a joke?

>> No.4889399

>>4889377
Then bastardised them to match the palates of those from other European settlers. It's the law of averages: in order to appeal to a very, very large group of people with various culinary traditions, things need to be, and allow me to apologise for what may come across as something insulting (but I've no other way of getting this point across), dumbed down, whittled down and watered down to its most widely acceptable form. McDo is popular because it is the least common denominator: relatively flavourless food with no added tastes besides salt, fat and sugar, three things all cultures and ethnicities enjoy.

This is why Koreans love kimchi but people from other ethnicities don't care for it as much: it's something ingrained in their culture or even their very DNA but is not found in other cultures or genetics. Imagine if kimchi had to be dumbed down to appeal to a mass audience: you may wind up with vinegared cabbage tossed with paprika, garlic powder and ginger powder.

>> No.4889403

>>4889383
Cheddar cheese is one of the most popular in the world. Caerphilly is wondrous. Stinking Bishop is also very good. And lets not forget Jersey cheese and Manx cheese, both of which are formally part of the UK.
There are other cheeses, too, and they're all really quite good.

>> No.4889406

>>4889399
a lot of these excellent Wisconsin guys only sell locally, they are not trying to sell down to southern more british palates

>> No.4889407

>>4889399
so american products are dumbed down but europeans don't do that even though america has been much more affluent than europe for well over a century now?

>> No.4889410

>tfw you try really good cheeses on a trip and then return back to the USA where the only good cheeses are very expensive.

>> No.4889414

>>4889406
You can't be known for cheddar and claim your cheese is above 'british palates'

Also those southerners with their 'british palates' have a better cuisine than you.

>> No.4889418

>>4889407
Europeans had over 1000 of years of relative isolation(apart from the occasional war) to develop unique and good food traditions. Creating a new good cheese is difficult.

>> No.4889419

>>4889414
>Also those southerners with their 'british palates' have a better cuisine than you.
yeah, deep frying everything makes it better

>> No.4889421

>>4889418
its not like the europeans that settled the north suddenly forgot how to make cheese

>> No.4889422

>>4889418
American foods are borne of necessity and adaption.

>> No.4889426

>>4889407
Nope because despite claims to the contrary, the European Union is anything but united. Dutch cheeses are seldom found in Italy and Spanish cheeses seldom found in Poland and German cheeses seldom found in Greece ergo each country makes cheese (and other products) to suit their own palates and not the palates of foreign traditions. Feta is a rarity in Italy, for example, even though Greece and Albania are just on the other side of the Ionian cuz Italians just don't much care for brined cheeses.
Same reason that German breads aren't sold in Portugal and pitas aren't common in Hungary.

The only countries in the EU that heavily adopt foods from other EU countries are ones that have horrid examples of that sort of food to begin with, such as Sweden's distinct lack of a natural yeast/sourdough bread and the UK's lack of good meals that don't take 3 hours to set up (Brit food can be good, but it takes an eternity). That said, even they have delicious things that they don't advertise to foreign nations namely their cakes/sweets/desserts and some cheeses because those flavours just don't match the tastes of the peoples of other EU member states.

>> No.4889428

>>4889421
They didn't know how to make good cheese. Most northeastern settlers came from the British isles. Brits don't make good cheese.

>> No.4889429

>>4889421
see >>4889399

>> No.4889431

>>4889428
see >>4889403
Though not outright British, Ireland is a British Isle. Irish don't have an extensive cheesemaking tradition, but they're catching on pretty quickly. It's pretty good. C+ to US's C. Wisconsin might be a B-, I'll give it that.

>> No.4889432
File: 65 KB, 480x383, ancestry.jpg [View same] [iqdb] [saucenao] [google]
4889432

>>4889428
the Northeast area was mostly Italian and Irish, the midwest, where all of the good cheese comes from was settled by Germans, with smaller groups of Scandanavians, Irish, and Polish people.

The south (and Utah were we forced all of the mormons to go) is the only part where most of the white people came from britain, and interestingly is the most backwards part of the country

>> No.4889433

>>4889431
Wisconsin is just as good as any region in europe, you are being delusional

The rest of america, thats a different matter

>> No.4889437

>>4889433
No.

>> No.4889439

>>4889437
Have you ever been outside your small village?

>> No.4889442

>>4889432
North Italians make the good cheeses. Also, most immigrants moved into urban areas. I could see there being some good cheeses had some Italians moved to Texas and lived on a cattle farm.

>> No.4889445

>>4889442
no one ever claimed the northeast of america made good cheese

>Also, most immigrants moved into urban areas
Sure, because more people overall live in urban areas, but a lot of homesteaders were immigrants too, and a lot of the people moved west to the midwest when they realized how awful the conditions were in the northeast

>> No.4889449

>>4889439
I'm from one of the five largest cities in the EU by both population and population density and I currently live in the US. I'm admittedly not as well-versed in WI cheeses as you might be, but I've yet to be absolutely floored by anything from WI just yet. I've tried at least a few dozen varieties at this point. As I said before: >>4889374


>Upon moving to the US, I realised that the cheese here isn't as bad as people say.
But it's also
>the C-student of cheeses

Nonetheless: >>4889431
> Wisconsin might be a B-
That's pretty good. Certainly better than many EU countries, but not as good as the top producers. I'm sorry if you feel otherwise, but without trying a more extensive variety of WI cheeses than the 30something I have already, my opinion can't change, sorry.
We'll have to agree to be civil and understand that neither of us can justifiably argue beyond this point.

>> No.4889462

>>4889442
Southern Italy does, too, but many may not be as well-known as gorgonzola, parmigiano, grana and fontina, however.
The various pecorino and caprino varieties are generally southern. Though made in northern Italy now, bel paese has its origins in Calabria. Provolone, mozzarella and burrata are all southern, as well. And asiago stravecchio is from central Italy while one could argue standard asiago to be either northern or central, depending on who you ask.

>> No.4889493

>>4887646
>Dat Mt. Tam and St. Pats.
Fucking unf.

>> No.4889574

>>4889462
Mozzerella is so different from other cheeses I'd hardly even consider it a cheese.

>> No.4889592

>>4889574
In Italy, mozzarella isn't considered a 'cheese' but is a latticino. Problem is, English doesn't have a word for 'latticino.' It translates as 'dairy product,' which is sort of wrong. Most correctly "prodotti caseari" means "dairy products" and encompasses latticini and cheeses.

In the generic, layman's sense, however, Italians refer to anything derived from milk as 'latticino,' but more correctly, the term refers only to cream, butter, yogurt, ricotta and fresh cheeses that are not aged.
Formaggi stagionati (aged cheeses) are not specifically considered to be latticini but are prodotti caseari. While ricotta is never considered a cheese by Italians, ricotta salata might be depending on who you ask.

The difference between a latticino and a formaggio can be confusing to foreigners, sorry.

>> No.4889606
File: 51 KB, 460x288, Stilton-cheese.jpg [View same] [iqdb] [saucenao] [google]
4889606

>>4885893
English Stilton, served at room temperature with crusty bread and a glass of good red wine.
Also brie.

>> No.4889647

>>4886672
We have to defend muh cheese and muh New Glarus.

>> No.4889652

>>4889606
You literally made my mouth water. I love Stilton. I love it so much....

>> No.4890594

>>4887319
try Sbrinz

>> No.4890605

I like Emmentaler, Appenzeller, Gruyere for medium-hard
Gorgonzola, Brie for soft ones.

But there is a god-tier selection of cheese in a local organics market which i didn't even know before.

*trynottohipsterfag.jpg*

btw: can anyone tell me what is considered "swiss" cheese in the US?

>> No.4890637

>>4890605
I wish I were joking when I say this, but...
anything with holes.
No two "brands" of "swiss cheese" taste alike here. To get proper emmentaler, I have to go, oddly enough, to a Polish supermarket as we Swiss number very few here.

Never mind trying to get proper chocolate.

>> No.4890640

>>4890605
There's several that fall under the catagory of "swiss" cheese, and also there's a generic swiss type cheese just called "swiss cheese". Usually, at the market, if you look for swiss cheese, there's Appenzeller, Tilsit, Emmentaler, Raclette, and Jarlsberg, plus American made swiss style cheeses.

>> No.4890655

>>4890637
>>4890637
Muesi der chli chäs und schoggi schicke? ;)

>> No.4890910

I love hard salty granular cheeses, Grana Padano, Parmigiano-Reggiano, Pecorino Romano and such. Also, a good manchego or Mahón

>> No.4891117

>>4887319
super aged gouda

>> No.4891149
File: 85 KB, 448x325, granapadano.jpg [View same] [iqdb] [saucenao] [google]
4891149

>>4888160
>buy a piece of grana padano yesterday (250g)
>use some of it for pasta
>got some knäckebröd at home
>eat the rest of the cheese with knäckebröd

I felt so fat

>> No.4891209

I love all cheeses expcept the plebby rotten shit. Fuck dat blue shit and dem maggot one. What the fuck is wrong with people.

Anyways, at the Christmas Markets every year, there is a stand that sells cool-ass cheese. Got some pesto cheese last year. It was fucking amazing.

>> No.4891295

Gouda, Brugge dentelle, brie, Passendale, gruyere & fresh mozarelle

>> No.4891362

>>4891149
That looks so delicious that just looking at it makes my stomach feel fuzzy and warm. This is like food love-at-first-sight.

I don't venture out of sharp cheddar too often, though I've had and enjoyed asiago and gruyere.

>> No.4891418

my favourite is a parmigiano my nona brings from sicily.

>> No.4891421

>>4885893

Scamorza

>> No.4891449

>>4891418
>parmigiano
>sicily
>not parma or its surrounding regions
wut?

>> No.4893404

I just want some goddamn decent cheese. Living in Asia sucks cheesewise.

>> No.4893562

>>4885893
butterkase. mmm

>> No.4893579

Parmezano and pecccorino are great, but for me the best alrounder is probably Emmentater

>> No.4893591

From what I understand americans like cheese very much. So here is my question: Why do they only eat shit cheese?

>> No.4893595

ALL THESE SUPERMARKET TIER PLEB CHEESES

WHAT THE FUCK.

Camembert
Or at least the stuff pronounced shamBOORsay.

Soft cheese, paired with a great dry chardonnay. Fuck yes.

>> No.4893598

>>4893404
costco has stores in Japan, Korea, Taiwan, and China bro

>> No.4894331
File: 240 KB, 1600x1060, pepperjacksandwich.jpg [View same] [iqdb] [saucenao] [google]
4894331

Pepperjack is what I buy and eat the most.

Cheese snobs turn their nose up at it 'cause it's an American-creation, but I sincerely think it's the best.

>> No.4894397

If red Leicester is the only cheese I've ever had, what am I missing out on /ck/?

>> No.4895417

APPLEWOOD JACK SMOKED BITCH MOTHERFUCKER

>> No.4895937

>>4893598
Yeah, I'm in Taiwan. I know about CostCo, but they aren't anywhere near me. :-(

>>4894331
Sadly, pepperjack is pretty much the only thing I can easily obtain that tastes halfway decent. It's not bad, but it's not cave-aged gruyere, or huge chunks of parmesan, or fresh buffalo milk mozzarella, or even a first-rate Vermont cheddar.

>> No.4895967

>>4895937
when is anything far in Taiwan? where the fuck do you live that you can't even take the HSR to civilization?

>> No.4896005

A gourmet French cheese called La Vache qui Rit.

You probably haven't heard of it but it's a French institution.

>> No.4896008

>>4889606

Port, not just red wine. And some quince jam and cox or russet apples.

>> No.4896027

Västerbottenost.

>> No.4896557

I just tried some taleggio for the first. I gagged when i opened the packaging but it tastes amazing

>> No.4896596

>>4890655
Tell me about it. Are you going to send me any?
For non-swiss: he's asking if I need good cheese and chocolate. I do. Hard to get either here, however.

>> No.4896646

>>4894397

not much. Red Leicester is motherfucking delicious, I could eat it every day until the end of the universe.

>> No.4896669

Saint Nectaire, real Fontina, cave aged gruyere

>> No.4896822

I have some emmental. I hate it
Would should I do with it?

>> No.4896846

I had cranberry Wensleydale cheese a few days ago, bought it on a whim, never had before.

It was good but unlike any cheese I've ever had. Tart and sweet but tangy in a fruity way? went well with the cranberry.

>> No.4896864

Mexifag here. I've lived near places where they make queso fresco. Shit's goddamn delicious.
This city I lived in sold queso fresco that was wrapped in banana leaves. Dunno if it was that but it gave it some kickass flavor. Using this cheese for pleb quesadillas (1-day old corn tortillas and this cheese heated on the stove) is just soul food for me.

Smoked Gouda.
Monterrey Jack. Most tasty tortas I can prepare.
Provolone.

I can eat a brick of Monterrey without noticing and then lament because I'm such a fatass.
My grandmother taught me to taste Roquefort. I don't tolerate it too much, but I had it along with this chocolate dessert and some mango lines. Holy shit then I noticed Roquefort and mango tasted great together.

>> No.4896891

>>4885988
The best Cheddars come from the West Country - it's where Cheddar got its name.

>> No.4896903

>>4885893
Double Gloucester is about the best cheese - imagine the smoothest cheddar ever without losing the pucnh.

>> No.4896912

>>4885947
Gourmetfoodstore.com

>> No.4896916

I tried Abondance for the first time today, it was like a cross between emmental and gruyere.
It was pretty good, would buy again

>> No.4898742

>>4890637
>"proper chocolate"
>implying that chocolate doesn't normally contain rendered hooves and monosodium glutamate
This is why the Swiss fail, lack of creativity.

>> No.4898747

>>4896891
there is no correlation between where a thing was named hundreds of years ago and where it is made well today

>> No.4898765
File: 52 KB, 634x710, fatfat.jpg [View same] [iqdb] [saucenao] [google]
4898765

>>4885893
FROMUNDA CHEESE

>> No.4899453

>>4896027
Prästost
>dat texture

>> No.4899474

>eating another animal's tit secretions
>eating another animal's sex liquid

Nah thanks

>> No.4899515

>>4898742
The Swiss are not a creative sort, no. It's made up for in efficiency, timeliness and calling the police because your neighbour is running a clothes dryer on Sunday.
>Switzerland is awesome
>most Swiss people suck
I wish Switzerland could keep its laws and stuff and just get rid of all the Bünzli sorts. They make the country suck.

>> No.4899523

I'm a big fan of gouda and jack cheese....

As for what the best is, that depends upon how you intend to use it For example, yellow cheddar goes great on a sandwich, but if you're making pizza, there is no substitute for mozzarella.

>>4899474

Fuck off Vegan. We're talking about good food. Unless you're planning on throwing some HUMAN BREAST CHEESE on the table...

http://www.thedailybeast.com/articles/2010/03/09/breast-milk-cheese.html