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/ck/ - Food & Cooking

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File: 286 KB, 1500x1500, blue cheese.jpg [View same] [iqdb] [saucenao] [google]
9889973 No.9889973 [Reply] [Original]

Why is it so good /ck/?

>> No.9889978

>>9889973
bacteria n shit

>> No.9890028
File: 86 KB, 500x507, 5_+wide+Truffled+Burrata+(002).jpg [View same] [iqdb] [saucenao] [google]
9890028

step aside

>> No.9890042
File: 556 KB, 1400x1400, beacon-blue.jpg [View same] [iqdb] [saucenao] [google]
9890042

>>9890028
Had a burrata made in front of my very eyes in a lovely little italian restaurant in my town. It was stunning.
But respectfully, this is a blue cheese thread, anon.

>> No.9890050
File: 182 KB, 1200x900, bleu de gex.jpg [View same] [iqdb] [saucenao] [google]
9890050

>>9889973
fakkin patrician shit

>> No.9890054
File: 33 KB, 600x900, Garlic-Blue-Cheese-Dip.jpg [View same] [iqdb] [saucenao] [google]
9890054

>>9890042
fair enough
What's you'r favorite blue cheese dressing / dip? I've been looking for a good one but the p remade stuff is almost universally bad and I don't want to make it every time I want some.

>> No.9890077

>>9890054
I like something that's exceptionally pungent. There's this Danish blue cheese which is good. But I'd be open to recommendations.

>> No.9890118
File: 191 KB, 1200x902, yum.jpg [View same] [iqdb] [saucenao] [google]
9890118

Mmmm, fuzzy mold curds! LOVE IT

>> No.9890260

blue cheese has mold in it

>> No.9890486
File: 53 KB, 512x540, D6A0EC64-EF76-4402-B958-24BB9EBCA831.jpg [View same] [iqdb] [saucenao] [google]
9890486

Smokehaus bleu is pretty fucking good

>> No.9890499

>>9890260
It tastes good.

>> No.9891705

>>9890486
never seen a smoked blue in the UK. sounds bloody fantastic tbph

>> No.9891708
File: 136 KB, 1024x768, blue vinney.jpg [View same] [iqdb] [saucenao] [google]
9891708

>>9890260
very observant, anon

>> No.9891782
File: 119 KB, 960x640, nintchdbpict000280928960.jpg [View same] [iqdb] [saucenao] [google]
9891782

>>9890486
>Smokehaus bleu

>> No.9891801

>bleu cheese
Go fuck yourselves, it's blue fromage not bleu cheese.

>> No.9892021

>>9889973
Because it's sooo rotten

>> No.9892024

>>9890042
>dat hair

>> No.9892030

>>9891801
I think you'll find it's formaggio bleu

>> No.9892034
File: 100 KB, 1000x563, rot.jpg [View same] [iqdb] [saucenao] [google]
9892034

gorgonzola masterclass

>> No.9892212
File: 3.47 MB, 4735x2959, cabrales.jpg [View same] [iqdb] [saucenao] [google]
9892212

>>9892034
>gorgonzola
entry level blue cheese tbph

>> No.9892227
File: 2.08 MB, 4000x3333, pow.jpg [View same] [iqdb] [saucenao] [google]
9892227

>>9889973
>when the cheese is ripe
>and the flavor is BIG

>> No.9892246

>>9891782
Mrs. Bogdanoff.. I wasn't expecting you here..

>> No.9892251
File: 65 KB, 550x550, BB_Moody.jpg [View same] [iqdb] [saucenao] [google]
9892251

>>9891705
had this smoked blue the other day, it was great

>> No.9892254

>>9891708
What's the puttplug for?

>> No.9892257

>>9890077
you're mom's feet

>> No.9892260

>eating rotten stuff

Lol........

>> No.9892266

>>9892260
t. lactose intolerant chink/nog

>> No.9892275

>>9892212
>entry level
>blue cheese
Go bake some baguettes

>> No.9893457
File: 799 KB, 2848x2848, bleu d'auvergne.jpg [View same] [iqdb] [saucenao] [google]
9893457

>mmm
>creamy

>> No.9893511

>>9892260
its not rotten you mental invalid. fermented foods were one of the first ways humans figured out how to preserve anything and have been a staple in almost all races diets for a long ass time. just because youre some cuck with shit for taste buds that only orders chicken strips at restaurants doesnt mean everyone else is. fucking child

>> No.9893544

>>9890260
Just like the vaccination that gave you autism

>> No.9893565

>>9893457
/b/ spoiled my mind

>> No.9893629
File: 125 KB, 600x627, slap.jpg [View same] [iqdb] [saucenao] [google]
9893629

>>9889973
goes well with roast beef flaps

>> No.9893636

>>9893457

I hate when they wrap a wheel of blue cheese in that super thin foil. I have to crumble that shit a few times a week at work and that foil just falls apart and sticks to the fucking cheese.

>> No.9893637

Just to throw an interesting fact out there: Penicillium roqueforti, used in the production of blue cheese, produces some quite toxic mycotoxins such as PR toxin. It doesn't produce them when grown in salty, acidic, dairy substrates (ie cheese), but does so when it grows on things such as hay. There are many cases of livestock deaths due to consumption of Penicillium roqueforti-contaminated hay or fodder.

>> No.9893660

>>9892024
right? blue cheese and hair, now thats gag worthy

>> No.9893667
File: 340 KB, 435x960, blu.jpg [View same] [iqdb] [saucenao] [google]
9893667

>>9889973
whats the best store bought blue cheese dressing? ive been using this for a few years and cant find one that tops it.

>> No.9893669

>>9893637
How does mould grow inside a cheese? Doesn't it need any oxygen or light to grow?

>> No.9893776

>>9893669
fungi only needs food and moisture.

>> No.9893927

>>9889973
Why do I have such shit taste? I can't stand blue cheese.

>> No.9894323

I, too, enjoy the taste of hot trash

>> No.9894333

>>9891705
It is really good anon, if you can find some get it, it’s one of my new favorites

>> No.9894517

>>9893669
Most fungi are aerobic but there is enough oxygen in cheese for them to grow. They do not need light although sporulation is often enhanced by certain light wavelengths or conditions.

The veins in blue cheese are the result of inoculation. Imagine sticking a needle coated in spores in a hunk of cheese.

>> No.9894583

>>9891801
Fromage means cheese in french

>> No.9895404
File: 351 KB, 1500x1500, oxford blue.jpg [View same] [iqdb] [saucenao] [google]
9895404

bump for mad curds

>> No.9895681

>>9894517
Ahh right, that makes sense.
I looked into a microscope slide that I sampled some mould from a brie not long ago, and there was hyphae but no spores or conidial heads for them to grow from.

I've been wondering since then how the cheese manufacturer made it so they didn't sporulate. Do you know? It wasn't easy for me to google the answer.

>> No.9895733

>>9892260
>being a slave to arbitrary standards
Lol

>> No.9895757

>>9892254
To put in your ass, retard.

>> No.9896045

>>9895681
any pics of blue cheese mold under a magnifier?

>> No.9896129
File: 91 KB, 1200x800, 1200-83140707-roquefort-cheese.jpg [View same] [iqdb] [saucenao] [google]
9896129

This, Saint Agur and Stilton are my go-to blue cheeses. Great stuff.

>> No.9896242

>>9890118
If you don't you're a certified faggot

>> No.9896247

>cheese filled with mold
>americans still eat it

seriously what the fuck is wrong with americans

>> No.9896795

>>9896247
honestly the dumbest post i have seen all day.
do you realise that most blue cheese originates from europe?
particularly france, italy and england

>> No.9896816

>>9896247
bait American cheese is 100% not milk, nothing can grow on it

>> No.9897304

>>9896795
>autism: the post

>> No.9897328
File: 29 KB, 720x540, 48426-large[1].jpg [View same] [iqdb] [saucenao] [google]
9897328

>>9895681
Did you make a slide of the rind? A lot of brie is made with Geotrichum candidum, which produces arthrospores (the hypha become regularly septate and disarticulate into rectangular conidia, see image). I was surprised when I made a slide of Camembert and saw Geotrichum the first time, I didn't know its use in cheese production.

Alternatively, the Penicillium camemberti just might have been not sporulating, although I have a feeling you were probably looking at Geotrichum.

>> No.9897484

>>9897328
how do science fields in the USA do their measurements. Do they switch to micrometer , nanometeres etc... or use microinches/microefeet?

>> No.9897510

>>9897484
Anything that matters uses metric, only consumer tools, consumer materials and transportation come in imperial

>> No.9898134
File: 203 KB, 1360x812, lanark blue.jpg [View same] [iqdb] [saucenao] [google]
9898134

>>9889973
Proper cheese! Eat it you fuckers!

>> No.9898225
File: 271 KB, 1247x850, Blacksticks Blue.jpg [View same] [iqdb] [saucenao] [google]
9898225

>>9889973
>plate of tendies smothered with hot sauce
>what can i eat next, to cool my mouth?
>open fridge
>find pic related
>commence creamy mouthfeel
>soothing
there's your answer

>> No.9898311

>>9893629
UMMMMMM?????

>> No.9898359
File: 57 KB, 390x320, garstang blue.jpg [View same] [iqdb] [saucenao] [google]
9898359

>>9898225
my fucking dude, blacksticks blue is the shit.
also anyone in northwest england who can get pic related shit i would highly recommend.

>> No.9898404
File: 228 KB, 1000x1000, FD01002FHCCHEESE.jpg [View same] [iqdb] [saucenao] [google]
9898404

>>9898359
blacksticks is proper bangin lad

>> No.9898544

>>9893629
anon, this is a CHRISTIAN imageboard.

>> No.9898611
File: 162 KB, 600x800, flat,800x800,075,f.u1.jpg [View same] [iqdb] [saucenao] [google]
9898611

>>9898544
spot on

>> No.9898614
File: 1.03 MB, 640x360, foodnetwork8.webm [View same] [iqdb] [saucenao] [google]
9898614

Please describe in detail the taste and why you like it. Try and get detailed so that new people will attempt to eat it.

>> No.9898631

>>9898614
that has to be cut

>> No.9898636
File: 175 KB, 800x600, 521962665_o.jpg [View same] [iqdb] [saucenao] [google]
9898636

>>9898614
it tastes like creamy musky, dusty, rusty deliciousness
imagine eating a soft creamy cheese with a strong added flavour of pure human achievement

>> No.9898660

>>9898636
How tangy is it?
How sour is it?
How sharp is it?
How savory?
Musty sounds unironically good.

>> No.9898769
File: 265 KB, 1063x957, Blue-Wensleydale.jpg [View same] [iqdb] [saucenao] [google]
9898769

>>9898660
it's all of those things, cranked right up to 11
get some in your mouth right now, anon!

>> No.9898970

>>9898769
you got convinced. between you and the sardine guy I've got two new shopping list items. Thanks man

>> No.9899185

>>9897484
This guy is right: >>9897510.

>> No.9899215

>>9892024
>not having pubes in your smegma

>> No.9899521

>>9897510
Only things that want to appeal to the most powerful leader of the world come in imperial.

>> No.9900191
File: 2.31 MB, 2073x1387, Cambozola.jpg [View same] [iqdb] [saucenao] [google]
9900191

Any other blues like this?

>> No.9900208

how to eat cheese? with bread or cracker or hwat

>> No.9900236

>>9900208
I prefer a knife and fork.

>> No.9900244

>>9892260

I seriously hope you don't drink alcohol...

>> No.9900268

Anything that's full of salt, fat and glutamates tastes delicious no matter what it's made of, even if it's basically just dried out coagulated milk. It could be made of fermented pig's anus and it would still be pretty good as long if it ticks those boxes.

>> No.9900488

>>9892024
lol

>> No.9900523

hello blue cheese thread, I need help picking a nice runny blue with medium sharpness.

>> No.9900745

>>9889973

Casomorphins in the cheese act as mu-opioid receptor agonists, producing euphoria via dopamine release as well as addiction mediated by simple pavlovian conditioning, combined with the presence of salt, fat, and glutamic acid which combine to overload the senses we evolved for calorically dense food (which it is), and this is bolstered by the funk of the mold which makes it more novel and therefor attractive.

>> No.9900858
File: 190 KB, 1600x1082, Cambozola2.jpg [View same] [iqdb] [saucenao] [google]
9900858

>>9900523
hi anon, thanks for joining us
bleu d'auvergne is pretty creamy, not sure about runny though.
cambozola is a hybrid of brie and gorgonzola, so presumably it goes runny at room temperature like a normal brie

>> No.9900873

What's the strongest, most pungent, blue cheese? Is it Roquefort? I'm going to the market soon so I might pick some up.

>> No.9900889
File: 38 KB, 306x423, bluecheese.jpg [View same] [iqdb] [saucenao] [google]
9900889

>>9900745
wow, great post, anon
what are you qualifications?

>> No.9900901

>>9900873
personally, i don't think roquefort is very strong.
in my opinion, the strongest common blue cheese is english Stilton.
I don't mean the strength of mold flavour, but simply the strength of the cheese. it really is something. like a vintage cheddar, but sharper
Another, which I've not had but is often said to be the strongest blue cheese is the spanish Cabrales
it really is quite something.

>> No.9900945

>>9900889

I'm autistic

>> No.9900960

aren't we all?

>> No.9901007

>>9894583
And bleu means blue in english. Pick a fucking language and stick with it.

>> No.9901021

>>9901007
queso bleu

>> No.9901023

>>9901007
guys, its queso azul

>> No.9901628

>>9901023
azul fromage

>> No.9903004
File: 60 KB, 640x480, Hyphae_017_LabDJFs.jpg [View same] [iqdb] [saucenao] [google]
9903004

>>9896045
Didn't take any - will post a photo if this thread is still alive after the 2nd coz the lab is closed til then. It was pretty boring though, it looked a lot like pic related. Boring, because I was expecting to see some sweet conidia

>>9897328
Not exactly a slide - At my work we take a piece of sticky tape when we sample a potential mould growth and stick it onto a slide or piece of transparency film. Is that how you would do it? Btw, if it isn't obvious I know almost nothing about fungi, even after being in this job 6 months.

I'll take a photo for you if this thread doesn't cark it, but as mentioned before all I saw were just the fuzz, no spores, not even any septates on the hyphae to make me think it was like your pic related or Geotrichum.

>> No.9903061

cave aged gruyere or bust pals

>> No.9903076
File: 53 KB, 1024x576, uk.jpg [View same] [iqdb] [saucenao] [google]
9903076

>>9903061
>mentioning a non blue cheese
get out

>> No.9905158

delicious!

>> No.9905182

>>9896129
st agur is pretty commercial conveyor belt stuff dude, plenty of decent stuff to be found if you look or are lucky enough to have a deli/cheese shop

>> No.9905188
File: 168 KB, 600x600, blue-bavarian[1].jpg [View same] [iqdb] [saucenao] [google]
9905188

>>9889973
had some of this from tesco deli
bavaria blue.....really great soft blue

>> No.9905253

>>9890042
>has a pube stuck to it

>> No.9905258

>>9890486
looks good

>> No.9905262

>>9892254
It's a Pestle you heathen pleb

>> No.9905267

>>9892260
Enjoy your soy sauce and fish sauce and a thousand other things

>> No.9905287

>>9898614
It has a mega creamy and unique feel in your mouth like it just kind of instantly melts, kind of gives you a surprise considering how dry and crumbly it looks.
The taste itself is extremely strong and not for everyone.

>> No.9905292

>>9900208
Personally I prefer to use a rusty spoon and a lighter

>> No.9905294

>>9892257
Your mum's arse,with my cock ploughing it 1000 ways to 2018.