Cheese thread. Watcha eating /ck/? I just picked up a lovely wedge of Roquefort and some garlic crackers so my night is set.

File: 83 KB, 620x387, Roquefort_2320270b[1].jpg [View same] [iqdb] [saucenao] [google]

Anonymous Tue Jun 23 20:48:39 2015 No.6619502 [Reply] [Original]

Cheese thread. Watcha eating /ck/?

I just picked up a lovely wedge of Roquefort and some garlic crackers so my night is set.

Anonymous Tue Jun 23 21:56:09 2015 No.6619668

>tfw roquefort is too much for your pussy palate

I love matured cheeses, but blue is overwhelming unless its in a sandwich or pasta. Even then its really common to overpower everything else with it.

Manchego is great for sandwiches too, I made one with my handmade bread and dijon mayonaise. God damn delicious.

>>	Anonymous Tue Jun 23 22:00:14 2015 No.6619675 >>6619668 It's okay anon, like all good things in life you just have to work your way up to the blues. Excellent choice on the manchego though.

Anonymous Tue Jun 23 22:09:49 2015 No.6619692

I really enjoyed these two different brands of UK cheddar: the cheese was a bit crumbly, and crystals were present. The second time I bought cheese from these two brands, there were no crystals, and the flavour was different. Why is that? Do you think the first ones I bought had been aging in the store for awhile?

>>	Anonymous Tue Jun 23 22:12:31 2015 No.6619698 >>6619692 Sounds like you found some kind of magic cheese. Did you make a wish?

>>	Anonymous Tue Jun 23 22:17:38 2015 No.6619708 >>6619698 I should have. The cheeses I was talking about are Barber's 1833, and Kerrygold Reserve.

>>	Anonymous Tue Jun 23 22:20:18 2015 No.6619711 >>6619708 Sounds like it's a fairly frequent thing anon. https://en.wikipedia.org/wiki/Cheese_crystals Interesting stuff though.

>>	Anonymous Tue Jun 23 22:25:29 2015 No.6619720 Picked up some smoked cheddar while I was out shopping for brie. Shit's delicious.

>>	Anonymous Tue Jun 23 22:32:19 2015 No.6619734 File: 121 KB, 950x457, roquefort_papillon.jpg [View same] [iqdb] [saucenao] [google] >>6619675 speak for yourself, I fell in love with roquefort the first moment I tried it. Every blue cheese I've tried since then has been a disappointment.

Anonymous Tue Jun 23 22:37:42 2015 No.6619743

>tfw too poor to buy really nice cheese all the time

costco does a pretty tasty blue cheese, I might go pick some of the good stuff up this Friday because payday. any recommendation for brands of blues? I'm in nyc so US cheeses automatically=inferior but there's some specialty shops that carry good stuff

>>	Anonymous Tue Jun 23 22:40:26 2015 No.6619746 >>6619743 I'm not even that overly keen on blue cheese but as mentioned in the thread Roquefort is fuckin' A.

>>	Anonymous Tue Jun 23 22:49:12 2015 No.6619763 Some feta and cracked pepper triscuits for lunch.

>>	Anonymous Tue Jun 23 22:49:35 2015 No.6619765 This shit is all kinds of amazing. If you can find it. Buy it! http://www.cypressgrovechevre.com/our-cheese/soft-ripened-cheeses/truffle-tremor.html#.VYoaeXUVhBc

>>	Anonymous Tue Jun 23 22:50:55 2015 No.6619767 I only like normal cheese, but I really like it and eat it every day. Sometimes twice a day.

>>	Anonymous Tue Jun 23 22:57:54 2015 No.6619788 >>6619502 just visited home and picked up some cheese curds and spotted cow fuck yeah

>>	Anonymous Wed Jun 24 15:29:45 2015 No.6621400 File: 1.34 MB, 724x1092, saint-nectaire.png [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 24 22:11:11 2015 No.6622323 File: 18 KB, 500x500, 5 counties.jpg [View same] [iqdb] [saucenao] [google] I really like 5 counties cheese. It tastes great and looks cool, making it a nice cheese to serve to other people.

Anonymous Wed Jun 24 22:15:07 2015 No.6622339

>>6622323
I work at the deli section of an upscale grocery store, which is right next to the cheese section (LOTS of cheese, I wanted a job there but it was unavailable) and we just got some of this and put it out. People buy it because it looks cool, like you I guess.

>>	Anonymous Wed Jun 24 23:05:05 2015 No.6622440 Yall niggas need some Bulgarian kashkaval and feta in your lives

>>	Anonymous Wed Jun 24 23:33:44 2015 No.6622483 blue cheese and crackers

>>	Anonymous Thu Jun 25 00:07:55 2015 No.6622539 brie = shit chaumes = starts neutral, becomes bitter

Anonymous Thu Jun 25 02:31:22 2015 No.6622828

I love a good extra sharp cheddar plain.

I'd cube it and snack on them with grapes and a beer.

Btw, my cheddar had this sweet "crunch" to it? I'd how to explain.
when I inspected it, it looked like the cheese had some milk crystals in it or something.

>>	Anonymous Thu Jun 25 02:36:51 2015 No.6622835 >>6621400 >>6622323 I'm too poor to find good cheese so I stick with shitty ass sliced cheeses. How do you get your cheese out from inside the paper crap?

>>	Anonymous Thu Jun 25 02:39:39 2015 No.6622840 >>6622835 The first one is mold. You eat it. The second one is wax. It peels off easily. Or you could eat it, I guess.

>>	Anonymous Thu Jun 25 02:45:26 2015 No.6622850 >>6622840 Well I thought the wax served a purpose like preserving it longer so I didn't know if you would want to rip it off or keep it on and somehow dig your cheese out of it whenever you needed some.

>>	Anonymous Thu Jun 25 02:47:19 2015 No.6622856 Guys, how does a hick in the middle of nowhere get fancy ass cheeses. I-i-i'm asking for a friend ;_;

>>	Anonymous Thu Jun 25 02:49:41 2015 No.6622861 >>6622856 It's worse when you are on a coast but a tourist flyover state (Florida) with a bunch of niggers, spics, and really shitty food (compared to the food in all the states surrounding us). I can't find good cheese anywhere.

>>	Anonymous Thu Jun 25 02:58:59 2015 No.6622873 >>6622850 You can break it off in pieces, or cut through it with a knife, to leave it on the section you're not using.

>>	Anonymous Thu Jun 25 03:02:55 2015 No.6622883 >>6622861 We both need a hug bruh, same situation but with twice the niggers (Birmingham) At least there's a decent Asian grocery nearby

>>	Anonymous Thu Jun 25 09:02:14 2015 No.6623301 >>6622883 I thought Alabama had good soul food? Is Birmingham the exception?

>>	Anonymous Thu Jun 25 09:09:44 2015 No.6623312 Jarlsberg Is that a meme cheese? I like it.

>>	Anonymous Thu Jun 25 15:57:22 2015 No.6624183 File: 40 KB, 940x626, gjetost.jpg [View same] [iqdb] [saucenao] [google] Is this worth the money?

>>	Anonymous Thu Jun 25 16:54:17 2015 No.6624373 >>6622339 I think there's a lot of re-buy on it. I initially tried it because I thought "hey this looks neat," but it's a tasty cheddar alternative and so I keep purchasing it.

Anonymous Thu Jun 25 16:56:16 2015 No.6624380

>>6622856
It's not that fucking hard. Check out farmer's markets in your area, if you're really in a "flyover state" (the midwest) you should be able to get cheap, pretty damn fancy cheese made locally or in Wisconsin for decent prices. Also cheese isn't that expensive if you aren't buying a full pound at a time, which you shouldn't anyways.

Anonymous Thu Jun 25 17:06:26 2015 No.6624404

>>6619502
As a new vegetarian I was disappointed to find many of my favorite cheeses are made with animal rennet. Does anybody know where to find cheese made with vegetable rennet that hasn't been flavored with baby goat foetus?

In the past I have been partial to brie. If it doesn't taste like cat piss and mushrooms then it isn't brie.

>>	Anonymous Thu Jun 25 17:49:47 2015 No.6624522 >>6624404 Sorry guy, you sound like an annoying bastard , no help for you.

>>	Anonymous Thu Jun 25 17:50:47 2015 No.6624524 >>6624183 Anything with the suffix "-tost" is bullshit

>>	Anonymous Thu Jun 25 20:08:12 2015 No.6624799 Anyone who hasn't tried it yet have balderson's cheddar cheese, Swiss kalbacth cave-aged gruyere, Applewood smoked cheddar, and My personal favohrite , butterkäse

>>	Anonymous Thu Jun 25 20:17:27 2015 No.6624822 File: 1.58 MB, 2448x2448, image.jpg [View same] [iqdb] [saucenao] [google] Coming back from a 2 star restaurant where i tasted this irish cheese made with guiness Someone know what's it's name? I forgot

>>	Anonymous Thu Jun 25 20:20:20 2015 No.6624828 >>6619502 >Watcha eating /ck/? A cheddar that's so dry and mature I have to wrestle it out of the fridge and the crystals flake off when I cut it. I'm sure I've heard it scream.

>>	Anonymous Thu Jun 25 20:21:15 2015 No.6624832 >>6624822 Kerrygold Irish porter cheese is think

>>	Anonymous Thu Jun 25 20:23:21 2015 No.6624838 >>6624822 http://www.igourmet.com/irishcheese.asp

>>	Anonymous Thu Jun 25 20:29:10 2015 No.6624855 >>6624832 >>6624838 Thank you anons The little trick to clean the palate of cheese flavors before eating dessert is to eat a whole grain of coffee, it works very well.

>>	Anonymous Thu Jun 25 20:56:07 2015 No.6624933 >>6624855 Grapes clean the palate very well to

>>	Anonymous Thu Jun 25 21:25:08 2015 No.6624979 give me a good aged munster or limburger with sweet grapes and im set

>>	Anonymous Fri Jun 26 15:44:56 2015 No.6626819 File: 50 KB, 640x405, csm_content_gruyere_9871c1c8e0.jpg [View same] [iqdb] [saucenao] [google] Love this stuff

>>	Anonymous Fri Jun 26 15:54:46 2015 No.6626839 File: 12 KB, 250x215, dk_gedsted_bla_kornblomst_250.jpg [View same] [iqdb] [saucenao] [google] my favorite cheese right now is Blå Kornblomst from Denmark. Its a mild blue cheese. So goooood

>>	Anonymous Fri Jun 26 16:01:08 2015 No.6626851 >>6622883 Why dont you go to some place like Earthfare or Sprouts over in Hoover? They're a little pricey and hipster-y but I've found some good stuff.

>>	Anonymous Sat Jun 27 10:24:46 2015 No.6628861 cheese

>>	Anonymous Sat Jun 27 10:55:04 2015 No.6628913 >>6626839 sounds delicious just found out where I can buy it here in the Netherlands, gonna try it out thanks for the tip

>>	Anonymous Sat Jun 27 11:03:56 2015 No.6628930 File: 11 KB, 198x158, image.jpg [View same] [iqdb] [saucenao] [google] Gres des Voges. Charcoal crackers. Alsace Pinot Noir. Whole is more than the sum of the parts.

>>	Anonymous Sat Jun 27 12:10:22 2015 No.6629059 >>6624183 I quite liked it, but I wouldn't buy it again. I'd say it's worth trying if you can buy a small wedge, but it has a very unusual and divisive flavour if you're not used to it, like fudge crossed with cheese.

>>	Anonymous Sat Jun 27 12:12:00 2015 No.6629064 I've been eating a lot of specialty cheese lately. Swiss, provolone, and sharp cheddar (only for those with a grown up palette) I feel sorry for people who don't live in Wisconsin.

>>	Anonymous Sat Jun 27 12:13:13 2015 No.6629066 >>6628930 Can I come over?

Anonymous Sat Jun 27 12:41:17 2015 No.6629119

>>6622440
Bulgarian Kashkaval is so plain, good though.. but nothing special about it. It's like a more neutral taste and stiff version of the Swedish Hushållsost, or the Danish Flodehavarti. >>6622850
I cut mine with a cheese slicer or a knife. It is easy to get off, and you don't have to remove all of it at once. Just 2-3 cm at a time, so you can slice off the cheese you're gonna serve without it.

>>	Anonymous Sat Jun 27 17:38:13 2015 No.6629924 >>6624404 Id recomend to stop being a faggot and just eat cheese without trying to know if the cheesemaker uses leather shoes or whatever asinine fad you are following.

>>	Anonymous Sat Jun 27 20:24:39 2015 No.6630329 Too poor to afford nice cheese. My current favorite is muenster as it makes fucking amazing grilled cheese. I want to expand on brie, but I can never afford it more than once in a while.

>>	Anonymous Sat Jun 27 20:35:39 2015 No.6630356 File: 122 KB, 480x541, grok_classico_kaese_snack_mit_eiweiss_ohne_kohlenhydrate.jpg [View same] [iqdb] [saucenao] [google] Picrelated. Somewhere between cheesepuffs and cheese but its not a carb snack, its 100% parmesan.

>>	Anonymous Sat Jun 27 21:46:50 2015 No.6630484 File: 20 KB, 200x243, huntsman.jpg [View same] [iqdb] [saucenao] [google] >>6622323 This one also looks cool.

Anonymous Sat Jun 27 21:49:13 2015 No.6630493

Moved to UK (permanently) looks like Wensleydale with all kinds of weird bits is all they eat/sell. Can someone explain this to me? Cranberries blueberries carrots you name it, it all tastes like sweetened shit. I tried carrot cake Wensleydale last week and it was worse than Hitler. Please, why would they do this, how can anyone enjoy this? Am I meant to eat it with my arse?

>>	Anonymous Sat Jun 27 21:51:22 2015 No.6630503 There's a place in kentucky called kenny's cheese farm or farmhouse cheese or some shit. You cunts should send off for some of the baron county blue.

>>	Anonymous Sat Jun 27 21:54:51 2015 No.6630519 >>6630484 >at the cheese shop >"oh, this looks nice, it's two of my favorite cheeses, IN ONE CHEESE" >take it home, cut into it >all the stilton crumbles away from the gloucester Well fuck that.

>>	Anonymous Sat Jun 27 22:05:00 2015 No.6630552 I never had real imported Parmesan. Is the insane price justified by the difference in deliciousness? Why can't they just make it in north america? Fuck those Italian laws. Who gives a shit.

>>	Anonymous Sat Jun 27 23:30:10 2015 No.6630783 >>6629924 >>6624522 >consciously chooses to hold steadfast to convictions >must be a faggot following a fad Also >can't provide any relevant information >Let's shitpost!

Anonymous Sun Jun 28 04:46:13 2015 No.6631227

>>6630493
Those cheese have their own purposes. You're not supposed to eat any cheese with your breakfast. They differ a lot in taste, and are used for wine tastings, delikatessen, smoerebroed, as a snack, to dip into chocolate, in soups, in sandwitches.

For instance: I like blue brie cheese dipped in dark chocolate, the yoghurt-ice-cream-tasting blueberry cheese with eucalyptus desert wine for desert.

Anonymous Sun Jun 28 09:52:42 2015 No.6631592

>>6631227

I don't eat any cheese with my breakfast. I just wanted some "English cheese" to go with my rye crackers and wine.

I cannot understand how I am supposed to eat these awful tasting abominations. They are very popular here,- surely there must be a correct way to make them edible. Any help on this is genuinely appreciated.

>>	Anonymous Sun Jun 28 09:56:13 2015 No.6631595 What is a good vegan cheese replacement?

>>	Anonymous Sun Jun 28 12:30:07 2015 No.6631818 >>6631595 Nutritional yeast instead of parmesan.

Anonymous Sun Jun 28 14:18:13 2015 No.6632040

>>6631592

Then get some stilton, cheddar, Lancashire cheese, plain Wensleydale, Double Gloucester, Shropshire Blue, Caerphilly, Cheshire, Lincolnshire Poacher, Red Leicester, Five Counties, any of the multiple variants of the above, or any of the dozens and dozens of other regional cheeses that are available. Clearly Wensleydale with fruit isn't your thing- it isn't mine either, I can theoretically see why a sharp and acidic cheese would go with fruit, but I just don't like that combination of flavours. But it's a cheeseboard cheese, so if you don't like it by itself, go eat something else instead of crying about it.

Anonymous Sun Jun 28 15:48:18 2015 No.6632260
File: 25 KB, 300x300, wensleydale-blueberries.jpg [View same] [iqdb] [saucenao] [google]

>>6631592
I eat a knockoff of cream havarti with ryebread and cream cheese on rye crackers. The cheese with fruit is ment for other things, such as desert wine.

I love this cheese with a desert wine with eucalyptus taste..
http://chcheeseshop.com/products-page/english-cheeses/wensleydale-blueberries-cheese

Anonymous Sun Jun 28 19:52:08 2015 No.6632934

>>6619502
What's some good sharp chedder?

I tried Old Croc and I liked it, and I'll probably get that next time. I went to a local food place (kinda like a whole foods) and got a couple different kinds and 1 was really good, the others were beyond shit.

Like one literally tasted like how motor oil smells. I just don't even understand.

>>	Anonymous Mon Jun 29 03:04:17 2015 No.6634021 File: 152 KB, 1280x853, Delice_De_Bourgogne.jpg [View same] [iqdb] [saucenao] [google] trader joe's 4 life

>>	Anonymous Mon Jun 29 04:23:45 2015 No.6634153 I mixed goat cheese w rosemary and it's ducking godly on sourdough. Also been getting into halloumi

>>	Anonymous Mon Jun 29 12:44:37 2015 No.6634809 >>6622883 There's a Whole Foods on 280, dude. "All the food at twice the price" but they have a good cheese section.

>>	Anonymous Mon Jun 29 21:03:29 2015 No.6636167 File: 52 KB, 760x509, mimolette.jpg [View same] [iqdb] [saucenao] [google] This stuff is the best. I like giving it to people and then telling them how it's made after it's in their mouth.

>>	Anonymous Mon Jun 29 21:09:11 2015 No.6636185 All the Americans in here with their American cheese. Not even proper yuropean/canuck master race cheese

Anonymous Mon Jun 29 21:16:48 2015 No.6636206
File: 568 KB, 1500x1500, robiola fico.jpg [View same] [iqdb] [saucenao] [google]

what do you guys eat with your cheeses? I usually just use table water crackers or sometimes some crispy slices of a take-n-bake baguette. Sometimes berries and fruit with neutral cheeses.

>>	Anonymous Mon Jun 29 21:23:43 2015 No.6636222 >>6636206 This is literally some Hobbit looking shit.

>>	Anonymous Mon Jun 29 21:27:09 2015 No.6636234 >>6636206 Pretty much just crackers and assorted beverages that fit the cheese

>>	Anonymous Mon Jun 29 21:28:03 2015 No.6636239 >>6636206 celery oatcakes grapes pears

Anonymous Mon Jun 29 21:28:14 2015 No.6636240
File: 430 KB, 1600x1200, chutney-and-cheese.jpg [View same] [iqdb] [saucenao] [google]

>>6636206

With hard cheeses usually chutney or pickle (not the things you put in burgers, it's similar to chutney but the vegetables are preserved from raw state so you get more a crunch).

>>	Anonymous Mon Jun 29 21:29:37 2015 No.6636244 Smoked Gouda is what I've been eating lately. If only I wasn't allergic to penicillin based molds I could try these blues you nigs go crazy for

>>	Anonymous Mon Jun 29 21:30:40 2015 No.6636248 >>6636206 Sausages and some sort of cracker

>>	Anonymous Mon Jun 29 21:37:01 2015 No.6636274 >>6632260 Thanks for contributing bro, sounds exotic. Dessert wine makes more sense.

>>	Anonymous Mon Jun 29 21:38:52 2015 No.6636280 >>6636274 They do wensleydale with apricot too, I dunno how popular that is outside of britbongistan but I had a wensleydale, rum and apricot cheese a few years ago which was pretty dank.

>>	Anonymous Mon Jun 29 22:02:06 2015 No.6636343 File: 22 KB, 640x360, 1285969085.jpg [View same] [iqdb] [saucenao] [google] >>6632260 >>6636274 Wensleydale?

>>	Anonymous Mon Jun 29 22:13:06 2015 No.6636387 >>6636167 If they're microscopic, I don't see what the big deal would be.

>>	Anonymous Mon Jun 29 22:41:10 2015 No.6636503 >>6636387 When you live in flyover central, it is a big deal.

>>	Anonymous Mon Jun 29 22:48:09 2015 No.6636532 >>6636167 What is it?

>>	Anonymous Mon Jun 29 23:10:39 2015 No.6636616 >>6636532 https://en.wikipedia.org/wiki/Mimolette

>>	Anonymous Mon Jun 29 23:18:34 2015 No.6636632 >>6636616 Thanks, cheese mites sound delicious and I want that cheese now

>>	Anonymous Tue Jun 30 00:13:12 2015 No.6636794 File: 128 KB, 640x853, Seasoned_pecora_cheese.jpg [View same] [iqdb] [saucenao] [google] >>6636185 >yuropoors >good cheese

>>	Anonymous Tue Jun 30 00:14:28 2015 No.6636797 luk mei is so good luk mei is life

>>	Anonymous Tue Jun 30 00:30:30 2015 No.6636829 >>6636794 what does that paper say? some sort of health warning ?

>>	Anonymous Tue Jun 30 01:00:27 2015 No.6636897 >>6619734 So they actually leave the cheeses to age inside an old damp cellar so that it grows that particular type of mold?

Anonymous Tue Jun 30 01:05:12 2015 No.6636910

I love kraft singles :^)

Just kidding, pecorino romano is one of my favorite cheese to put on stuff.

I generally love cheese but I am too intimidated by the cost / vast variety to just go out and buy 1/2 lb quantities at local cheese-marts.

Love getting cheese trays at restaurants though.

>>	Anonymous Tue Jun 30 14:54:49 2015 No.6638512 We anyone have cheese that they want to try but can't find it anywhere? I want to try this heart shaped french cheese resembling a brie, I can't remember what it called though

>>	Anonymous Tue Jun 30 19:41:27 2015 No.6639313 File: 424 KB, 3872x2592, livarot.jpg [View same] [iqdb] [saucenao] [google] >>6638512 yes

Anonymous Tue Jun 30 20:14:32 2015 No.6639394

Some supermarket brie tonight. I picked it up because it felt nice and soft and I thought it was probably ripe enough to have some actual flavor. Boy, was I disappointed. It IS really soft, almost runny, but how in the fuck do those supermarkets manage to get the most flavorless cheese, every single time?

>>	Anonymous Tue Jun 30 20:15:52 2015 No.6639398 >>6639394 >>>/r/eddit

>>	Anonymous Tue Jun 30 20:31:33 2015 No.6639446 Bleu d'Auvergne, Ardenne paté and melba toast.

>>	Anonymous Tue Jun 30 21:28:11 2015 No.6639635 >>6622861 North Central FL here, we got all kinds of good import cheese at like 5 places in town.

>>	Anonymous Tue Jun 30 21:43:09 2015 No.6639660 File: 9 KB, 271x192, humbolt_fog_sm-jpg.jpg [View same] [iqdb] [saucenao] [google] Tried this out a few weeks ago. New favorite.

Anonymous Tue Jun 30 22:45:41 2015 No.6639798
File: 233 KB, 1200x797, balkan goat cheese.jpg [View same] [iqdb] [saucenao] [google]

>>6639660

it's okay but fairly expensive and not unique tasting. It just tastes like some wheels of cream cheese with some flavorless wood ash sandwiched between them, with a thin layer of camembert surrounding the whole thing. Each cheese tastes better separately. Also the change in texture from creamy to crumbly makes it difficult to spread on baguette slices.

pic related is how they should've made it instead. Buttery in the core, creamy in the area around the core. .

>>	Anonymous Wed Jul 1 10:28:46 2015 No.6641061 I own a cheese store for few years now so I had many opportunities to try many different cheeses. Favourities are Gruyere, dutch gouda with asparagus, Danablau, Moosbacher.

>>	Anonymous Wed Jul 1 10:34:37 2015 No.6641080 >>6630493 >looks like Wensleydale with all kinds of weird bits is all they eat/sell Are you legit blind?

>>	Anonymous Wed Jul 1 10:45:53 2015 No.6641107 >>6630493 Do you shop in Lidl or something? Fucking peasant, go to a farm shop or waitrose

Anonymous Wed Jul 1 10:49:47 2015 No.6641116

>>6641107
Even Lidl have a decent enough range of cheeses; they do some very nice Stiltons, and the vintage & extra-mature cheddars are great.

I assume he just went to the Wensleydale Cheese Company Outlet or something. I can't see any other explanation.

>>	Anonymous Wed Jul 1 14:41:31 2015 No.6641584 >>6636829 Quite the contrary. It says "These are edible cheeses, aged 2-3 years..." it's basically marketing the cheese

>>	Anonymous Wed Jul 1 16:37:32 2015 No.6641911 >>6624524 It's -ost, not -tost you melon fucker. Ost means cheese in norwegian

>>	Anonymous Wed Jul 1 23:18:40 2015 No.6642928 File: 946 KB, 2048x1360, cabrales wrapped in chestnut.jpg [View same] [iqdb] [saucenao] [google] hnng

>>	Anonymous Thu Jul 2 05:45:10 2015 No.6643749 File: 295 KB, 1500x1500, blue_cambozola_black_lable.jpg [View same] [iqdb] [saucenao] [google] Holy shit, why didn't anyone tell me about this cheese before? It's delicious.

>>	Anonymous Thu Jul 2 18:29:14 2015 No.6645424 File: 476 KB, 2734x1821, Valençay_fromage.jpg [View same] [iqdb] [saucenao] [google] up

>>	Anonymous Thu Jul 2 23:00:52 2015 No.6646173 >>6636794 I never buy those. I make them myself. It's easy. >Buy couch. >Put it in room. >Use couch often. >Move couch 10 years later. >You'll find it.

>>	Anonymous Thu Jul 2 23:05:47 2015 No.6646185 >>6624822 This shit is good. Love pulling off the nuggets

>>	Anonymous Thu Jul 2 23:06:15 2015 No.6646187 >>6636343 I get that reference

>>	Anonymous Fri Jul 3 04:13:12 2015 No.6646861 Dutch gouda is the best

>>	Anonymous Fri Jul 3 16:30:46 2015 No.6648418 File: 225 KB, 1600x911, 1428155773070.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Fri Jul 3 21:16:44 2015 No.6649362 File: 170 KB, 600x557, Kraft-American-Singles-x-600.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Fri Jul 3 21:20:05 2015 No.6649371
File: 40 KB, 399x333, MG_8967-399x333.jpg [View same] [iqdb] [saucenao] [google]

Got some Kashkaval today, wasn't sure what to expect. It's a bit like provolone. Makes a good grilled cheese sandwich. Not wild about it but for the price ($7 per pound) I can't complain.

>>	Anonymous Sat Jul 4 00:11:01 2015 No.6649708 File: 186 KB, 525x350, COLBY-JACK.jpg [View same] [iqdb] [saucenao] [google] Are there any other cheeses other than Colby-Jack that look like this?

Poorfag McGee Sat Jul 4 00:42:58 2015 No.6649787
File: 179 KB, 605x620, CottageCheese.jpg [View same] [iqdb] [saucenao] [google]

I want to get into cheese, wine, kefir, other fermented foods and drinks, etc...
Three questions
>What do cu/ck/s make with the whey and curds?
>Do cheeses do you co/ck/s recommend?
>Are there any super special gotta have it cheeses, or some normies won't try?
So far I have Brie, cheddar, cottage, cream, gouda, monterey jack, permesan, ricotta, and finally Swiss cheese (Emmental for all you Euro faggots).

Poorfag McGee Sat Jul 4 00:54:34 2015 No.6649832

>>6649787
Forgot to say I also have gruyere on the list...
How is goat vs cow milk for cheese making?
I had a bad experience w/ blue cheese when I was younger, nearly puked at the smell of it. Now that I'm older, should I give it another try? What does it go well on?

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/ck/ - Food & Cooking