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/ck/ - Food & Cooking

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11151338 No.11151338 [Reply] [Original]

I really want to get into cheese. I'm bored with the usually bland stuff.
So, how do I start?

>> No.11151456

start with a soft cheese like camembert and then slowly work yourself up to the hardest of cheeses so you dont overtrain your teeth

>> No.11151460

>>11151338
get some cheese

>> No.11151475
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>>11151456
Shouldn't be a proplem, son.

>> No.11151486
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>>11151460
What, did it take an hour or so for you, to work out that genius comment?

>> No.11151495

>>11151486
do you really think the question warrants more thought than I put in?

>> No.11151496
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>>11151338
Here are some must try French cheeses.

Mimolette- beautifully deep orange cheese aged for a year to produce a dry and intensely flavored cheese. Shave thin and enjoy this salty nuanced cheese that some compare to Gouda or fine aged Parmesan.

>> No.11151517

>>11151495
Actually yeah , since you still reply.. oh wait.

>> No.11151521

>>11151517
Except I'm not thinking about answering OPs question anymore.

>> No.11151526
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>>11151338
Morbier- now on the softer side of the cheese spectrum we have morbier. This AOP cheese has a distinct ripe aroma and the purple in the middle is a flavorful ash that is introduced in the beginning of the cheesemaking process. It has a fruity bold flavor to it and a slightly bitter aftertaste.

>> No.11151536
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>>11151521
Is that a promise, cheese face?

>> No.11151543
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Now onto the funkier side, this is Petit Liverot. This cheese has a pleasing springy texture with a salty rind and a spicy ripe flavor. I highly recommend this cheese for expanding horizons.

>> No.11151561
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>>11151543
Once you’ve tried this you’re ready for the great French cheese litmus test

Big daddy Coulommiers. This cheese is the definition of ripe and it has a fantastic Brie like texture. This separates the connoisseurs from the casual cheese fans

>> No.11151572
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>> No.11151582
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>> No.11151605
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>> No.11151611

>>11151338
>find a cheese shop in your town (if flyover you're pretty much fucked)
>ask them for 4 different things to try because you don't know shit and want to get into cheese
>try cheeses
>go back and tell them which you liked and which you didn't, and why
ask for suggestions of other things you might like
>repeat

>> No.11151615
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>> No.11151649

visit Europe.
try port salute
try Windsor red
try Tewkesbury
then black bomber, stinking bishop, and asda smart price mild coloured cheddar, kraft slice. then kys

>> No.11151657
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>>11151611
Thing is, when I lived in absolutely center of semi-cool towm, all cheese, fish, meat shops got closed. We evidently want to shop in markets!
I moved slightly outside town and get my groceries online, therefore I can get some rarer cheeses.weird

>> No.11151665

>>11151611
A good cheese shop will let you taste things in store.

>> No.11151667

yarg?

>> No.11151701

>>11151649
lol at the idea that you need to take a trip to Europe to get into cheese

>> No.11151783

>>11151338
Eat cheese

>> No.11151788

>>11151338
unironically spreadable brie, then move onto actual slices of brie
try putting some blue cheese into dishes you already know like omelettes for example
that's how i did it

>> No.11151801

>>11151788
I do love brie. Blue cheese in some sauce, its ok, tried that, loved that.
I wanna get past that.

>> No.11151840

>>11151338
dont try any of the random cheeses people are recommending. just go to a cheese shop and get a bunch of cheeses that interest you. or you can ask the cheesemonger for a varied selection.

>> No.11151855

How can you govern a website that discusses 257 kinds of cheese?

>> No.11151921
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>>11151338
look at what is local to you; it'll be cheaper and more likely better ripened
grab a few types and learn what makes cheeses different (softness/age/rind/method/milk/all that jazz)
to be honest, grab a decent sherry and whatever is the closest made cheese, and ask yourself what it tastes like, spend a little time with it

>> No.11152818

>>11151572
jesus FUCK that looks great