/ck/ - Food & Cooking

they thought they were so fucking clever mixing up the e and the u like that. years later, we all see it for the obnoxious faggotry it is.

goat

>>13324495
It's blue cheese now.

>>13324495
>Mold is from beneficial bacteria
>Versatile and can be applied to many savoury dishes, and can be a part of a good charcuterie board
>Exceptional tastelet filter

Blue cheese YES

>>13324897
Mold =/= bacteria

>>13324912
Fungi, my bad.

Still apparently good for you.

>>13324495
Femanon here. Either feta or white cheddar (for non artisanal)

>>13324961
>Femanon here
Why do women feel inclined to present their gender and why are they generally obsessed with cheese?

>>13324495
>I like to eat farts.
Bleu cheese is nay-ass-tee

>>13325014
fem gay men here obsessed with cheese

i bought about 5 lbs of local cheeses, a mix of tomme, cheddar, and blue cuz they sell larger 1/4 wheel sized slices before the winter and they don't sell again till Spring so they wanna get rid of their inventory.

If you are not eating locally made cheese, you are going to hell.

Male anon here.
I love blue cheese in general but there are many winners and losers out there. Stilton for me please.

>>13325018
>he doesn't indulge in brap cheese
ask me how I know you're gay
>>13325022
>If you are not eating locally made cheese, you are going to hell.
>tfw live near WI and WI cheesemakers set up shop at the local farmer's market
>>13325027
Roquefort or Auvergne for me

>>13325065
the blue cheese from the market here is really mild, which i like

the fat content is maybe lower than roquefort, but i love the mildness and fresh sorta taste

I enjoy Cambozola. It is the soft cheese I like the most, overall. A german-made fusion of Camembert and Gorgonzola. Creamy and rich with just enough of the blue stank to elevate it to something special.

>>13324526
GOAT

>>13324502
>bleu cheese
>actually white and green

femanon here

i like cheddar and i'm cheating on my boyfriends

>>13324495
Literally nobody likes blue cheese other than tryhards and deadfags.

>>13325014
WHY are you taking the piss? You would have to be 12 yo to not recognize that kind of bait

>>13324897
It's good, yeah. But it also has a very overpowering flavor, so you have to be careful not to use too much of it.

>>13324495
Blecause bleu cheese is the blest.

>>13324495
>bleu
Peak boomer right here.

>>13326148
It’s a flyover thing.
For some reason they associate blue cheese with France.
It’s also a blind stab at appearing sophisticated.

>>13325329
i recently got into gorgonzola (actual italian gorgonzola with the seal of origin and everything) and i love it. that said, it seems to be as creamy as camembert to me, unless we're talking mature camembert or baked camembert.

>>13324495
do amer*cans really call cheese "bleu"? It's not like they can pronounce it anyway. Cheeses have names, you know?

>>13325599
This is true, hence why a lot of the time it’s incorporated in relatively small amounts (blue cheese dip etc.)

>>13326209
But can u boogie woogie

I love me some bleu, but desu, one time I made a recipe for bleu and bacon mac and cheese, and goddamnit it was the nastiest shit I've ever tasted, and my whole apartment stunk for a day or so. Never again. bleu works in small amounts, not as the base of a dish. Even buffalo chicken pizza can only work if most of the cheese is mozz, bleu is the accent.

>>13326219
>bleu and bacon mac and cheese,

why did you even think that was a good idea lmao

>>13324495
You like the taste of ammonia.

>>13326219
>not as the base of a dish
Check out the chef.

>>13326219
i know exactly what you mean. once in a restaurant i ordered "crepes with a blue cheese filling" or maybe a blue cheese sauce and i received them soaking in the stuff. they tasted terrible and they stunk up the whole table.

>>13326162
Rent free

brie

>>13324495
You bleu me away

>>13326271
Whatever you say, Cletus.

>>13326288
Rent free

>>13324495
Mozerella or permazan, and it’s not even close.

>>13324495
<ahem>

American

>>13324495
Smoked cheddar.

Big fan of kashkaval, though pic related is the only brand available in my area and it's not the best I've ever had. Sheep >>> cow

>>13324495
I enjoy a nice creamy gorgonzola, works best w/ fruity contrast, my favorite application is in an arugula pear salad at a nearby restaurant

>>13324495
>Bleu

Kill yourself my man

>>13324495
>Not double cream brie.
>Perfectly creamy, yet not too buttery.
>The flavor of the cheese is still powerful, yet not subdued or destroyed like triple cream.

>>13324526
Based

>>13326169
It is like the center of a triangle with gorgonzola, brie and camembert at the corners. If that makes any sense. It is just a nice combination without going into the extremes of either cheese. Too bad I have never seen it packaged. Just at the deli counters of the more upscale grocery stores. And I am stupidly frugal and usually only go to the discounters.

Have you tried your cheese from a squeeze tube and put on gingerbread?
It's delicious!

>>13324495
Parmesean cheese

>>13327811
>cheese from a squeeze tube
Kinda the same but different, I used to go crazy for Easy Cheese and cookies/crackers

>>13324495
Because its bleus brother Wensley Dale cranberry

>>13326295
PROMOTIONS

>>13327811
Tell me about it.

>>13327826
Based chad

>>13326940
Brie is also kinda good.

>>13325022
fag