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/ck/ - Food & Cooking

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5053981 No.5053981[DELETED]  [Reply] [Original]

What are your favorite cheeses ?
Mine are
Red Leicester
Stilton
Gorgonzola
Shropshire blue

>> No.5053994
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5053994

>>5053981
Freals?
gouda on melba
muenster with my turkey
easy cheese on my triscuts

>> No.5054008

Colby
Swiss
Gorganzola
Goat
Romano
Parmesan

Though I tend to consume more mozzerella just because it seems like its on everything by default

>> No.5054546

>>5053981
I like the way you think Anon. Try El Bufalet Blau too, it's amazing.

>> No.5054805

Manchego
Talleggio
Jarlsberg
Comte/Gruyere
Port Salut
Langres
Reblochon

No blue please

>> No.5054807

>>5053981
Bacon flavored spray cheese.

>> No.5054811
File: 25 KB, 280x280, kraft+singles.jpg [View same] [iqdb] [saucenao] [google]
5054811

Delicious Kraft slices
a good source of calcium

>> No.5054988

Limburger, mosdef.

>> No.5055044

>>5054811
Also a good source of Phosphate salts. Not sure whether you really want them though, I wouldn't.

>> No.5055081

>What are your favorite cheeses ?

2-year white Cheddar
Cheshire (hard to find in America but excellent)
Bel Gioisio American Grana
Comte

>> No.5055530

>>5053981
>favorite cheeses
Mature Cheddar (especially the earthen-tasting ones)
Mature Cheshire
Mature Lancashire
Mature Wensleydale

I suspect the last three on that list are hard to find outside the UK (and inside too unless you go to a good cheesemonger). Red Leicester can be pretty good too (but I don't like Stilton at all).

>> No.5055536

>>5054811
Is that the stuff they use to make house insulation foam?

>> No.5056298

Most of those already listed (especially Stilton), but I also really like brie now. Used to hate it, but there you go.

>> No.5056300

>>5053981

Feta cheese with oregano.

>> No.5056434

Beemster Aged Gouda
Humbolt Fog
Fleur d'Anis
fuck, any washed rind for that matter... and anything that says triple cream.

>> No.5056451

>>5056434

Triple cream D'Affinois is fucking god-tier.

>> No.5056491

>>5056434
>Humbolt Fog

My nigga. I love the way Humboldt Fog goes soft and slightly runny under the rind the longer it ages.

I love soft cheeses. Brie especially.

>> No.5056575

>>5055530
>Mature Cheddar (especially the earthen-tasting ones)
>Mature Cheshire
>Mature Lancashire
>Mature Wensleydale

>I suspect the last three on that list are hard to find outside the UK (and inside too unless you go to a good cheesemonger)

they are hard to find, even if you go to a "good" cheesemonger

>> No.5056582

Comte
Tomme
Brie
Galet

>> No.5057822

>>5056575
>"good" cheesemonger
Ah, but I go to a good one, not a "good" one. If you think there isn't a difference, you've never been to a truly good one; a /ck/-worthy vendor of cheese will be able to obtain many marvellous things for you.

>> No.5058061
File: 29 KB, 600x450, danablu[1].jpg [View same] [iqdb] [saucenao] [google]
5058061

Any cheese that's not bland. I love cheese.

Choosing just one favourite it would have to be St. Clemens danablu 60+. It's a danablu, a danish cheese, similar to roquefort but made with cow milk.

>> No.5058071

Irish cheddar master race. Fuck brie.

>> No.5058157

>>5057822
>a /ck/-worthy vendor of cheese will be able to obtain many marvellous things for you.
well, yeah, you can order anything, even without a cheesemonger
but i've been to a large city and it's 3 cheese shops and none carried cheshire and only 1 carried wensleydale
America is largely ignorant of crumbly English cheeses.

>> No.5058167
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5058167

>> No.5058207
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5058207

>> No.5058407

>>5058061
Have you tried Mycella yet? It's a double creme blue also made by St. Clemens.

>> No.5058478

>>5058407

Haven't seen it, but I'll have a look tomorrow.

>> No.5058628
File: 274 KB, 1500x1500, StAngel.jpg [View same] [iqdb] [saucenao] [google]
5058628

>>5056451
You talking about pic-related anon?

>> No.5058648

Feta

All fukken day

>> No.5058654

>>5058628

That's the stuff. It's pretty amaze.

>> No.5059055

I really like Port Salut.

I hear people rave about brie a lot. I've only tried it once and it tasted extremely bitter, almost like earwax. I assume that's not normal? What is it supposed to taste like? I'd really like to learn to enjoy it.

>> No.5059081

Brie
Emmental
Gruyere
Jarlsberg
Aged proper cheddar
Gran padano
Boursin