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/ck/ - Food & Cooking

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File: 87 KB, 1100x732, cheese-varieties.jpg [View same] [iqdb] [saucenao] [google]
11684561 No.11684561 [Reply] [Original]

Favorite cheese and why?

>> No.11684567

>>11684561
Fruity goat cheese because I'm a pleb. I don't know what 50% of the cheeses even are that get mentioned.

>> No.11684577
File: 87 KB, 600x600, 20111100000.0.jpg?resizeid=3&resizeh=600&resizew=600.jpg [View same] [iqdb] [saucenao] [google]
11684577

>>11684561
Oh right, forgot to say mine. Parmigiano Reggiano, easily. Pecorino Romano is good too, I just don't like it as much.

>> No.11684581

Halloumi is GOAT

>> No.11684611

>>11684561
Rock fort
Cos it is the living' roughness, feel me now

>> No.11684616

>>11684581
goat and sheep actually

>> No.11684619

Stilton

It's the king

>> No.11684622

the orange one

>> No.11684624
File: 124 KB, 1613x1080, mozzarella-di-bufala-dop-campania[1].jpg [View same] [iqdb] [saucenao] [google]
11684624

>>11684567
anyone who calls you pleb is the real plebe, Young cheeses are great, just totally different than older ones. The real water buffalo mozzarella might be my favorite, so clean and creamy

>> No.11684630

Brie, Camembert, and smoked gouda.

>> No.11684642
File: 38 KB, 450x450, edesburgonyas-burger.jpg [View same] [iqdb] [saucenao] [google]
11684642

Daiya cheeze is best cheeze

>> No.11684644

>>11684561
Bleu because the funkiness is incredible.
Extra Sharp Cheddar because of the savory flavor.

>> No.11684645

>>11684630
how do you smoke it?

>> No.11684646
File: 1.44 MB, 3104x2066, 20170202_140357.jpg [View same] [iqdb] [saucenao] [google]
11684646

decade old cheddar on the left

>> No.11684653

>>11684645
I dunno, I just buy smoked gouda.

>> No.11684660

i wanna get into nice cheeses, should i just go to the cheese counter at the fancy grocery store and pick up a few different ones?
>>11684645
in a blunt

>> No.11684664

>>11684561
cock cheese. the texture and feel is virtually the same as blue cheese, and its flavor profile is more interesting

>> No.11684778

>>11684561
Old sharp cheddar.

>> No.11684972

>>11684619
my nigga
>>11684577
fuck you EU cocksicker

>> No.11685000
File: 149 KB, 960x646, 1539378740015.jpg [View same] [iqdb] [saucenao] [google]
11685000

This is literally the best cheese and the only reason people don't like it is because europoors cant afford it and have made a massive effort to downplay how good it is
it goes great with
>nachos
>ham sandwiches
>chilly
>spaghettios
>peanut butter sandwiches
>chips
>they're even delicious by themselves
no other cheeses have such a vast wealth of uses like American Cheese.

>> No.11685003

>>11684561
Cheddar that isn't too sharp, but still has a bite to it. It goes well on everything.

>> No.11685007
File: 97 KB, 750x856, 39F832A5-A347-4E46-A3A0-51E1D233CF3A.jpg [View same] [iqdb] [saucenao] [google]
11685007

>>11685000

>> No.11685065

>>11684972
>fuck you EU cocksicker
But I'm American. I just like this cheese.

>> No.11685073

>>11684561
Vintage cheddar, I like the intense flavor.

>> No.11685074

>>11685003
Nah, the sharper the better. Cheddar may be a simple cheese but damn is it good when it's got a kick to it.

>> No.11685078

>>11684561
black cheese

>> No.11685082

Gorgonzola for salads and steaks.
Extra sharp cheddar for omelets and sandwhiches.

>> No.11685086

>>11685078
You mean char coal cheese?

>> No.11685095
File: 281 KB, 1600x1200, Castello Black 2.jpg [View same] [iqdb] [saucenao] [google]
11685095

>>11685086
castello black

>> No.11685100

>>11685095
Well the description from googling it sounds pretty good.

>> No.11685105

Honestly the only cheeses I'm not a fan of are the strong, buttery creamy cheeses like brie. I'm given it a shot several times but it's just not for me.

>> No.11685108

>>11684646
Decade old? Would love to try it.

>> No.11685147
File: 120 KB, 408x408, 1490144148753.jpg [View same] [iqdb] [saucenao] [google]
11685147

Just had some Merlot cheese and Irish Cheddar with whiskey flavoring with grape juice. Fuck yeah.
Otherwise, Muenster and any exotic cheeses overall. I plan on having some summer sausage tomorrow before the year is out.

>> No.11685225
File: 3.18 MB, 5184x3456, époisses 23.jpg [View same] [iqdb] [saucenao] [google]
11685225

>>11684561

>> No.11685233

>>11684561
Blacksticks Blue or Garstang Blue on an oatcake with a small amount of red onion chutney.

>> No.11685246

>>11685233
maybe a silly question, but why do you have so much blue cheeses in the UK ? I mean we have a lot here in france too, but we have other stuff as well, while most british cheeses I know are either cheddar or blue variations

>> No.11685267
File: 94 KB, 640x427, fromage-comte.jpg [View same] [iqdb] [saucenao] [google]
11685267

>> No.11685277
File: 721 KB, 1000x1000, overjarig 3.jpg [View same] [iqdb] [saucenao] [google]
11685277

Old Noord Hollandse, Manages to be very rich, surprisingly creamy and has salt christals in it.

>> No.11685340

>>11684664
Yeah, good luck with your strep throat!

>> No.11685344

>>11684561
Limburger. with sardines and crackers

>> No.11685351

>>11685246
I honestly don't know. There's more not blue than blue however there isn't much variation just texture maturity etc. Most creameries have there own version of a blue cheese on top of the many others they produce. I'm no expert mind you

>> No.11685372

>>11685000
You idiot realize that this cheese is in fact a German sort?
You just happen to call it american cheese, which it is NOT.
Fukkkkk, even the brand "Kraft" is German.
And BTW, it is the cheapest cheese you can buy for money here.

>> No.11685379

>>11685372
americans don't have anything original surely you know this by now.

>> No.11685389
File: 63 KB, 306x257, tete_de_moine.png [View same] [iqdb] [saucenao] [google]
11685389

No other cheese comes even close.

>> No.11685398

>>11685379
I knew this my entire life, but the guy i replied to obviously doesn't know this.

>> No.11685428

>>11685398
they won't hear reason, best to leave it

>> No.11685487

Canadian here, my banker just got back to me and I've been approved for a cheese mortgage. Any recommendations?

>> No.11685503
File: 547 KB, 722x490, 1528818904358.png [View same] [iqdb] [saucenao] [google]
11685503

>>11685389
I WANT A LITTLE CHEESE FLOWER

>> No.11685529
File: 854 KB, 1200x900, tete_de_moine2.jpg [View same] [iqdb] [saucenao] [google]
11685529

>>11685503
damn right you do

>> No.11685553
File: 127 KB, 1280x720, maxresdefault.jpg [View same] [iqdb] [saucenao] [google]
11685553

Cabrissac, very nice goat cheese that doesn't stink like goat ass. Meme ash also keeps people from wanting to eat it.

>> No.11685561

BEER CHEESE

>> No.11685582
File: 17 KB, 367x388, disappoint2.jpg [View same] [iqdb] [saucenao] [google]
11685582

>ctrl + f "venezuelan beaver cheese"
>0 matches
I am disappoint

>> No.11685638

>>11685277
My man

>> No.11685658

>>11684561
Mild cheddar. Simple and delicious.
Fite me

>> No.11685667
File: 88 KB, 600x600, havarti.jpg [View same] [iqdb] [saucenao] [google]
11685667

Havarti

>> No.11685670

red lester

>> No.11685679

>>11684561
food lion brand medium cheddar

>> No.11685696

queso fresco

>> No.11685711
File: 49 KB, 550x412, 1523756138315.jpg [View same] [iqdb] [saucenao] [google]
11685711

>>11684622

>> No.11685720

>>11685529
Christ, that is beautiful although your filename will get you shot down here.

>> No.11685803

>>11685670
I prefer blue eliza

>> No.11685806

>>11685720
y tho?

>> No.11685821

>>11684561
For me, its casu marzu

>> No.11685830

>>11685000
>cheese food
>not just cheese

murriburgers are clinically retarded

>> No.11685835

>>11685105
how is brie strong? Its one of the mildest cheeses out there...

>> No.11685845

manchego because its perfect

>> No.11685874

>>11685830
Hackshually, it's because it can't be classified as "cheese", so they have to call it "cheese food" or "cheese product". Now, what I'd worry about is wtf am I eating that's supposed to be cheese but can't even be labeled as such.

>> No.11685878

>>11685845
I recently tried some actual manchego recently, and I couldn't stomach it. All my life I'd been eating phony Manchego (the kind that can't be called Manchego anymore because it's now a protected denomination of origin), like García Baquero semicurado and stuff like that. I found Manchego very spicy, quite nutty and much too bitter for my taste.
My fav spanish cheese is Flor de Esgueva.

>> No.11686600

>>11684561
1. Mexicana (extra hot if they have it).
2. Red Leicester.
3. Double Gloucester with herbs in it.
4. Extra mature cheddar.
5. Every other cheese.

>> No.11686632
File: 53 KB, 500x500, Kaltbach Gruyere 800x800-500x500.jpg [View same] [iqdb] [saucenao] [google]
11686632

What is the best cheese and why is it aged gruyere?
I like it on a cracker or sometimes I will melt it into my slightly runny scrambled eggs. Best eggs.

>> No.11686640
File: 993 KB, 500x274, bendisgust.gif [View same] [iqdb] [saucenao] [google]
11686640

>>11685821
I heard the maggots can jump into your face while eating

My choices: Brie, Gouda, Boursin

>> No.11686662
File: 140 KB, 668x564, E23431r02C_Dubliner_sRGB_smp-2-1.png [View same] [iqdb] [saucenao] [google]
11686662

>>11684561

>> No.11686667

>>11684561
blue cheese
tastes good

>> No.11686683

>>11685878
>I found Manchego very spicy
WTF is wrong with white """people"""

>> No.11686787

>>11686683
Bad genes. Not to fear, they're getting phased out through natural selection.

>> No.11686797
File: 2.22 MB, 1439x1483, Capture+_2018-12-30-23-21-32.png [View same] [iqdb] [saucenao] [google]
11686797

found pic related while driving through Wisconsin. Been craving it ever since

>> No.11686801

>>11684561
Port Salut.

>> No.11686818

>>11686797
That right there is the shit. Hope you find some in your travels soon.

>> No.11687106

>>11685667
Havarti? More like "hah FARTY"! xD

>> No.11687111

Emmental is my go to for sandwiches.

>> No.11687125

>>11684561
The cheese that comes in wedges with redwax from costco. I think it's white cheddar or something, it's good with hot sauce.

>> No.11687136

>>11686683
Go back to /int/, racebaiting idiot.

>> No.11688115

Camembert or sharp cheddar

>> No.11688129

>>11685225
Is this a rind washed cheese?

>> No.11688133

>>11684567
Like anon said, it's quite all right. Younger cheeses are grate. Port salut is very nice and Brie is quite tasty on a bun with honey and walnuts.

I myself can only appreciate some older cheese like Parmegianno reggiano when i've got like 4 beer in already. And then i'd prefer it on pizza too.

>> No.11688364

>>11687136
triggered wh*Toid

>> No.11688380

>>11688129
Yes, it is

>> No.11688387
File: 266 KB, 1200x900, Roquefort.jpg [View same] [iqdb] [saucenao] [google]
11688387

>>11684561

>> No.11688390

>>11684561
Gruyère.

>> No.11688404

Smoked Gouda is the amazing. I know it's pleb tier, but I don't give a fuck.

>> No.11688512
File: 185 KB, 1000x750, marinated-feta-cl.jpg [View same] [iqdb] [saucenao] [google]
11688512

Feta cheese , you flaming faggots

>> No.11688517
File: 31 KB, 590x378, sashagrey.jpg [View same] [iqdb] [saucenao] [google]
11688517

Bleu
it's just veiny and stinky enough

>> No.11688543
File: 80 KB, 640x360, St-Nectaire.jpg [View same] [iqdb] [saucenao] [google]
11688543

>>11684561
Saint-Nectaire. Oral orgasm every time.

>> No.11688573
File: 159 KB, 500x500, out.png [View same] [iqdb] [saucenao] [google]
11688573

>>11685582
>no lowbrow TV memes

>> No.11689507 [DELETED] 
File: 334 KB, 1073x1360, Bavariansmoked.jpg [View same] [iqdb] [saucenao] [google]
11689507

Bavarian smoked is my current fave, it's fairly mild but enough smokeyness too be interesting & it's quite moreish. Sainsburys stopped selling it so I have to get from M&S. Also fond of Manchego, Leerdammer, Saint Agur Blue, Shopshire Blue & Wensleydale.

>> No.11689525

I had American mozzarella and Dutch havarti Saturday evening which were great. No one touched the Italian pecorino romano. Holy shit it was really tough.

>> No.11689535

>>11684644
This

>> No.11689550
File: 334 KB, 1073x1360, Bavariansmoked.jpg [View same] [iqdb] [saucenao] [google]
11689550

Bavarian smoked is my current fave, it's fairly mild but quite moreish. Sainsburys stopped selling it so now I have to get it from M&S. Also fond of Manchego, Leerdammer, Shopshire Blue, Saint Agur Blue & Wensleydale.

>> No.11689560

>>11688387
Why not just spoon fucking salt into your god damn mouth, jesus wept.

>> No.11689565
File: 21 KB, 450x450, 3e30681a-0c3c-44c9-a321-c5ebff984594_3.0a6acb395468bfce6471fe3e281ff3a7.jpg [View same] [iqdb] [saucenao] [google]
11689565

cheddar

>> No.11689566
File: 1.49 MB, 946x1100, snowdonia+wax+cheddar.png [View same] [iqdb] [saucenao] [google]
11689566

Welsh know what they doin'.

>> No.11689645

Polish "Królewski"
and nacho cheese, whatever the hell that's made of.
Why ? Cause they taste good...

>> No.11689657
File: 83 KB, 514x401, cheese-cheese.png [View same] [iqdb] [saucenao] [google]
11689657

>>11684561
Extra Sharp Cheddar. it's just always 'worked' for me.

>> No.11689702

>>11685277
Tried this one recently at Haagse Markt (just gonna assume you're Dutch). It's great. Can you recommend some good wines to go with it ?

>> No.11689787

>>11685553
I might have to try that.

>> No.11689825
File: 267 KB, 700x568, Portwine.png [View same] [iqdb] [saucenao] [google]
11689825

>>11684619
This!
Blue >Mature Stilton
Dessert >White Stilton
Melt >Y Fenni
Sandwich add >Gouda
Nibble >Portwine/whisky Cheddars

>> No.11689833

Melted brie because Im a huge cock sucking faggot

>> No.11689845

>>11685108
https://www.wisconsincheesemart.com/item/cheddar-21-year-old-vintage-1997-quarter-pound-App/

>> No.11689866

>>11689566
BASED! Got one of those in my fridge ryte now, basically a delicacy of the cheddar world, and I've been to the actual cheddar caves. Also Caerphilly > Feta, fight me.

>> No.11689962
File: 819 KB, 2560x1440, gffjvgyb.jpg [View same] [iqdb] [saucenao] [google]
11689962

What I'm working with tonight lads...

>> No.11690065
File: 43 KB, 620x414, kat.jpg [View same] [iqdb] [saucenao] [google]
11690065

>>11684561
Have you ever had crispy kataifi nests oozing smoked formaela and honey-roasted home-made barrel-aged feta encrusted in a rich walnut and pine nut crumb? You have not otherwise you wouldn't be asking that question.

>> No.11690078

>>11689560
pleb

>> No.11690088

>>11684561
romadur because it smells

>> No.11690831

>>11684561
I like queso fresco with pear slices.

>> No.11690882

Roquefort

>> No.11690913
File: 68 KB, 500x500, stgeorge.jpg [View same] [iqdb] [saucenao] [google]
11690913

St.George, it only comes from one farm in northern California and I really wish I could eat it more often but it's hard to get ahold of.

>> No.11691031

>>11685082
>Gorgonzola with a charred Ribeye
hnng...

>> No.11691037

>>11689565
Mild Cheddar is a fucking waste of good food. It doesn't have the flavour or the meltability to be useful in anything.

>> No.11691579

>>11689550
I'm eating a nice Wensleydale right now.

>> No.11691586

I like that Greek cheese you grill and eat as an appetizer. Saganaki I think it's called.

>> No.11691607
File: 39 KB, 452x330, sopressata.jpg [View same] [iqdb] [saucenao] [google]
11691607

What cheese goes good with soppressata?

>> No.11692187

Fresh feta and mozarella. Cathedral city Cheddar and Jarlsberg swiss.

>> No.11692232

https://youtu.be/KkamqZnLVoY
video cheese

>> No.11692239

>>11684644
>Bleu
Retard.

>> No.11692287
File: 137 KB, 914x914, 40704676.jpg_914Wx914H.jpg [View same] [iqdb] [saucenao] [google]
11692287

O U D B R U G G E

>> No.11692296

>>11692239
>what is french

>> No.11692325

>>11685667
My nigger

>> No.11692331

>>11684644
the most funky bleu I had is stichelston

>> No.11692395

Robiola Bosina

>> No.11692737

Stilton
Ricotta Salata
Well-aged Cheddar
Still trying to find a soft cheese to put in my top list

>> No.11692808

>>11685667
This is the best deli sandwich cheese and it's not even close.

>> No.11692818

>>11692296
a different language
in english we write "blue"

>> No.11693300

>>11692818
heckscuse me but fourchannel is a proud japaneseish website

>> No.11693401

>>11684561
kraft mild cheddar individual slices

>> No.11693608

Manchego
Gorgonzola
Feta
Wet soft goat cheese (as opposed to dry crumbly ones like feta)