what's the most underrated cheese in the world

[Anonymous No.13551044]

and what's the most overrated?

[Anonymous No.13551051]

>>13551044
Cheddar is most overrated, in America it’s basically the staple cheese so don’t fucking disagree with me you dimwitted euros, our population is way bigger than yours
Not sure about underrated

[Anonymous No.13551081]

Havarti is the most underrated, but it’s been gaining some popularity in recent years.

I can’t think of an overrated cheese because they’re all kinda good. Maybe munster, it’s good on a turkey sandwich but really plain tasting by itself.

[Anonymous No.13551105]

>>13551081
Are you talking about american munster or the real deal like pic related?

[Anonymous No.13551111]

>>13551105
The American version, the one with a bright orange rind. Don’t get me wrong it’s not awful cheese just not something you’d serve by itself.

[Anonymous No.13551113]

>>13551044
I'm gonna go
>underrated : stracchino
>overrated : feta

[Anonymous No.13551117]

>>13551111
it's awful I concur

[Anonymous No.13551139]

has anyone here tried carre du berry? is it as good as it looks?

[Anonymous No.13551146]

>>13551113

>squacquerone is even more god-tier, unfortunately it's impossible to find outside Italy

[Anonymous No.13551170]

i'm betting there are hundreds of semi-hard, mild, emmental/edam/gruyere type cheeses around he world that are perfect for tasting, cooking and making sandwiches with, so one of them deserves to get the underrated title.

if i have to pick a single cheese, i'd say manchego, which doesn't fit in the above category but it's just fantastically tasty and i very rarely hear it mentioned

[Anonymous No.13551178]

>>13551170
I just bought a 1-year manchego, i can concur that it is delicious, but considering it’s basically only useful for grating, i’d give it 7/10. Probably 8/10 if you knew what to pair it with better than I do.

[Anonymous No.13551186]

>>13551051
This.

Rinds are underrated.
I saw a picture once where it claimed you weren't supposed to eat the rind.
Awful.

[Anonymous No.13551196]

>>13551178
hmm, do you think so? when i think of grating cheeses, i think sharp cheeses like pecorino romano or parmigiano
manchego is pretty mild and i ate it as a tasting cheese. anyway, on one chef john video he recommended pairing it with a quince paste called membrillo. that's what i paired it with and it was indeed tasty, but i liked it even after i ran out of the membrillo

guess you can try pairing it with some kind of cold cut too, if i remember i had some bacon on hand too and it went well with that too.

[Anonymous No.13551207]

>>13551186
based
rind is where the taste is, unless it's wax or some other shit

[Anonymous No.13551208]

>>13551051
I agree it's the standard cheese in America, that's why I don't think it's overrated. No one goes on about how great the normal version of something is.

Brie is overrated. One of those things people like because it is "fancy" and they are supposed to like it. It has the texture smell and taste of an old sock.

[Anonymous No.13551219]

>>13551178
>>13551196
Manchego makes the best white mac and cheese when paired with a sharp white cheddar and some pecorino on top. Holy fucking jizz

[Anonymous No.13551226]

>>13551208
>the things you read on this board

[Anonymous No.13551243]

>>13551208
This
>>13551051
This moist sack of shit is too retarded to know the difference between overused and overrated.

[Anonymous No.13551248]

overrated: mozzarella

[Anonymous No.13551302]

>>13551248
Fresh buffala mozzarella

[Anonymous No.13551311]

>>13551044
The most underrated (cheese food product) is Provel. It's great on STL style pizza, great in salads and makes garlic cheese bread 100x better than using mozz or provolone.

[Anonymous No.13551319]

>>13551178
Dude I can eat manchego like a damn apple

[Anonymous No.13551328]

>>13551302
still

[Anonymous No.13551331]

>>13551328
Come to Europe
It's the best pizza topping.
Just tomatoes and fresh buffala
Fuck your American shit

[Anonymous No.13551342]

>>13551051
Europe has more than twice the population of the US.

[Anonymous No.13551375]

>>13551331
just salt and pepper man, even nothing, so refreshing

[Anonymous No.13551441]

>>13551375
i could never understand salting cheese. pepper and herbs, sure, i get. but if the cheese was supposed to be saltier, the producers would make it saltier.
i only eat mozarella (outside of cooking) during the warm months and my go-to is some dried basil and a drizzle of olive oil. during summer you want it to be refreshing like you said and i find that adding salt works against that

[Anonymous No.13551466]

pleb filter: goat cheese

[Anonymous No.13551475]

>>13551331
i live in europe. still.
even ate some in italy.

[Anonymous No.13551495]

>>13551044
>Overrated: Cheddar. In the UK it's the most stocked cheese in what seems like 40 thousand different varieties of mild flavour. All taste the same and melt terribly. Only good for a quick sandwich or grated to go along with other cheeses on a pizza.

>Underrated: Mozzarella. This shitter isn't used nearly enough. People like the cheesestring, and it gives it without sacrificing flavour. Can be added to nearly anything.

[Anonymous No.13551605]

>>13551466
in that plebs automatically rate goats cheese without judging texture, taste, and thickness?

yeah you're right

>>13551495
>Mozzarella isn't used enough
lol when was the last time you had a pizza anon?

[Anonymous No.13551676]

>>13551605
>last time you had a pizza anon
He's likely thinking of the US where pizza mozzarella is a sawdust coated cheese style product.

[Anonymous No.13551793]

>>13551196
>>13551219
>>13551319
Is it really dry for you? 1 year manchego seems very dry, does not-aged manchego have more moisture? I never really tried the regular kind lol

[Anonymous No.13552006]

>>13551243
>>13551208
It shouldn’t be the standard, that’s why it’s overrated
It’s the standard (and people cum about aged cheddar and bullshit smoked trash) because it’s easy, which makes it overrated because Americans are cucked into eating it by dairy companies
>>13551342
Shut the fuck up faggot all of Europe = / = all of US

[Anonymous No.13552076]

Mexican muenster with the bright orange rind is the best cheese ever for melting. Quesadillas or sandwiches or grilled cheese it's the best melted, cold it is weird. It had a lot of grease thay needs to be rendered but dont over do it or you end up with just a smear of dry cheese

I like queso fresco or panela the best for Cold cheese

[Anonymous No.13552129]

>most overrated: mold cheese (all of them)
>most underrated: swiss tomme
all faggots scream france when it comes to soft cheeses yet the swiss are infinitely better at it

[Anonymous No.13552288]

>>13552129
you have to be a faggot to like swiss and french cheeses full stop

even britbongs have more variety in flavour

[Anonymous No.13552319]

>>13551441
rock salt, just a few grains for the little sting on the tongue contrasting with the creamy goodness of the cheese

[Anonymous No.13552351]

>>13552288
you can't be serious, France and Switzerland make literally all the different kinds of cheese

[Anonymous No.13552822]

Mimolette is really good. Any cheese with salt crystals really.

[Anonymous No.13552878]

Halloumi is vastly overrated. Greasy tepid Greek cum.

[Anonymous No.13552896]

>>13551044
>Overrated
Provolone
>Underrated
Chevre

[Anonymous No.13552947]

>>13551113
>overrated : feta

[Anonymous No.13553000]

>>13551044
most over rated is american parmessan, the italian stuff is so much better that they taste like 2 completely different cheeses

most under rated is american cheddar, seething euros will never admit that its good.

[Anonymous No.13553120]

>>13552947
Not him, but I fucking hate feta. Doesn't fucking help that 'feta' means 'it stinks' in my language.
Anyway, I really rather dislike the stuff. It's awful.

[Anonymous No.13553279]

Marroiles

[Anonymous No.13553555]

ogleshield is the best cheese ever, its so fucking nutty and earthy. Swiss can fuck off

[Anonymous No.13554498]

>>13551044
Underated:Oaxacan
Overated:mozzarella

[Anonymous No.13554769]

>>13552288
this might be the dumbest thing i've read this year

[Anonymous No.13554833]

>>13551051
cheedar in europe is different tho

[Anonymous No.13554840]

>>13551342
Europe isn't a single country. The US is.

[Anonymous No.13554910]

>underrated
gorgonzola
>overrated
parmesan

[Anonymous No.13554962]

>>13551044
>overrated: cheddar (yeah, even the original english)
>underrated: cabrales (way better than Rochefort or any blue cheese for that matter)

[Anonymous No.13554965]

>>13551178
>manchego
>only useful for grating

Dude what? If anything, it is almost never used for grating. At least in Spain is usually eaten with a glass of wine.

[Anonymous No.13555372]

>>13551051
>>13551208
In france, emmental cheese is the staple melting cheese. Cheddar is superior in every way.
You can get fancy cheddars too anon
>>13551208
melt it in the oven and put honey and apple and almonds on top
>>13551302
not if it is well salted, needs salt to get flavor out
>>13552076
good taste. The queso fresca is good to crumble on top of tacos. it is so salty that it can replace salt and becomes a deasoning in itself
>>13552822
I wasn't impressed by mimolette

[Anonymous No.13555437]

Here's an idea. All cheese is amazing, there are no underrated or overrated cheeses. All cheese is life. If you don't like every single cheese, you don't like cheese. Youbjust like looking at its ass.

Also, no one here is mentioning goat cheese, and the fact that no one is fucking disgusts me.

[Anonymous No.13555629]

>>13555372
Did you get the right stuff

[Anonymous No.13555729]

>>13551111
I like Muenster. It has a subtle saltiness and melts well for grilled cheese. Though I’ve never had the “real stuff” so maybe I’m a pleb

[Anonymous No.13555750]

>>13555729
It's an entirely different cheese

[Anonymous No.13555782]

Comté and cheddar

[Anonymous No.13556794]

Stinking Bishop is godly. It must be the Perry but I can't get enough of it.

[Anonymous No.13556804]

>>13551044
brunost

[Anonymous No.13556831]

>>13554965
Yeah, don't know what he was talking about. It's served in thin slices.

[Anonymous No.13557754]

>>13552822
It's not salt it's tyrosine

[Anonymous No.13558228]

>love cheddar cheese
>open thread
>raw unbridled hatred of favorite cheese
>want to say it is good but know will just be shouted down

you know what no, fuck you tastlets cheddar is delicious

[Anonymous No.13558240]

>>13558228
>abloo bloo bloo
What a whiny faggot you are.

[Anonymous No.13558244]

overrated: brie
underrated: dunno, haven't tasted enough cheese. Though Caerphilly and red Leicester are good

[Anonymous No.13558276]

Overrated? Brie. just plain tasteless
Underrated? Pic related

[Anonymous No.13558691]

>>13558240
say that to my face motherfucker

[Anonymous No.13558695]

>>13551302
I only get to eat that shit once a year when I go to a fancy pizza place. It's fucking great.

[Anonymous No.13558750]

>>13553120
>>13552947
>>13551113
Feta is pretty uncommon with Americans.
The average American either dislikes it or has never tried a good quality feta.
I could understand disliking feta in large quantities, but having it as an appetizer with a good bread and olive oil before a meal is great. It's the perfect amount of tang and combined with olive oil and horiatiko psomi it's great.

[Anonymous No.13558760]

>>13551044
most overrated Parmigiano reggiano
most underrated American cheese

FITE ME

[Anonymous No.13558767]

>>13551793
Dry, but texturally fun. Like a a flake bar made of concentrated savory instead of sweet

[Anonymous No.13558786]

Gonna go with Swiss as underrated. In the US people know it from turkey sandwiches and it’s really bland. But Swiss can be really tasty

[Anonymous No.13558791]

>>13558750
>Feta is pretty uncommon with Americans.
compared to cheddar I guess, but its still pretty well known

[Anonymous No.13558798]

Motherfucking leipajuusto, aka bread cheese. Why my fellow Americans aren't dunking these delicious little bastards in their coffee is a mystery to me. Also one of those mystery foods that taste better from the microwave than not.

>>13558228

Eh, fuck them, cheddar has a lot of variation if you start looking around, each has it's ideal use. Saltier brit cheddars for omelettes, more balanced Californian or Wisconsin cheddars for sauces, Vermont cheddar for charcuterie boards, etc. Also you think they'd be happy about the death of "American cheese". I honestly think euros confuse "American cheese" for "American" cheese. I am actually quite happy that cheddar is the new default cheese and even "grillin' sports boomer dad" won't ruin a backyard burger with a square of that flavorless plastic anymore.

[Anonymous No.13558896]

>>13551044
Globally speaking?
Overrated: Cheddar
Underrated: Touraine or Graviera

[Anonymous No.13558914]

>>13558798
>Motherfucking leipajuusto, aka bread cheese. Why my fellow Americans aren't dunking these delicious little bastards in their coffee is a mystery to me. Also one of those mystery foods that taste better from the microwave than not.
I fucking love that shit. never tried it in the coffee though, seems kinda weird

[Anonymous No.13558916]

>>13558798
>Motherfucking leipajuusto, aka bread cheese
Any good home recipe?

[Anonymous No.13559093]

>>13558914

It's surprisingly good, the two flavors play off of each other in an unexpected way. The coffee doesn't really soak deeply into it or anything so you only get a little bit of coffee right at the front of the palette.

>>13558916

No clue, namely because it's made of colostrum, the special milk only produced 48-72 hours after the animal has given birth. It's also traditionally made of reindeer milk, though every commercial version I have seen in the US uses cow. Also the traditional way to cook the cheese at the end is kinda nuts, they nail it to a circular board and slowly spin it in front of a super hot pizza oven type fire. Finland's crazy and I love it.

[Anonymous No.13559126]

>>13559093
>No clue, namely because it's made of colostrum, the special milk only produced 48-72 hours after the animal has given birth. It's also traditionally made of reindeer milk, though every commercial version I have seen in the US uses cow. Also the traditional way to cook the cheese at the end is kinda nuts, they nail it to a circular board and slowly spin it in front of a super hot pizza oven type fire. Finland's crazy and I love it.
You forgot that the oven fire must come from the winter olympics torch, the colostrum must come from a cow fed with gold and the guy who transports the stuff to the cook must be a blackbelt muai thai, ex cia agent

[Anonymous No.13559127]

aldi has some really good cheeses. I couldn't find the one I've had most recently but it was some tomato basil cheese. what kind of cheese is this anyhow? their site says it is "artisan hand-crafted cheese" whatever the fuck that means

[Anonymous No.13559140]

Are these all real cheeses? Are there really people like this?

https://www.youtube.com/watch?time_continue=2&v=Hz1JWzyvv8A&feature=emb_title

[Anonymous No.13559246]

check em

[Anonymous No.13559277]

>>13559246
Good filename, shit digits mate.

[Anonymous No.13559297]

>>13559277
>calls out my lack of dubs
>gets dubs

[Anonymous No.13559312]

>>13551311
I’ll agree with this but only if bought in ropes. The shreds and slices may as well be provolone.

[Anonymous No.13559583]

>>13551139
literally looks like they rolled a piece of butter in dried herbs.

[Anonymous No.13559612]

underrated: castelmagno
overrated: feta

[Anonymous No.13559634]

>>13559612
Don't know where you're from, but Castelmagno is well known here in Milan.
I'd say Montebore is the real unknown/underrated piedmontese gem

[Anonymous No.13559647]

Blue is overrated as fuck. Good with hot wings but it's really not that great

[Anonymous No.13559657]

Any cheese from America is underrated. Any cheese not from America is overrated. I have spoken

[Anonymous No.13560321]

>>13551139
>>13559583
it's very fresh, the cheese taste is light but the herbs give a lot of flavor
>>13553279
this, but the smell is deadly pugent after 1week
>>13555729
Here in Alsace it's used in a lot of differents recipe, cold ,grilled or melted, and it's überkase-tier. Best cheese for sure

[Anonymous No.13560377]

>>13559647
>Americans think 'blue' is a variety of cheese

[Anonymous No.13560379]

The best cheese is Danish Blue. Cheap, delicious, but an acquired taste.

[Anonymous No.13560407]

feta bros, has anyone here tried this one?
is it worth to import that shit from australia

[Anonymous No.13560444]

>>13551044
i think gouda is super underrated, at least in the states. a lot of people like it but only know it as a young, mild, and buttery cheese. not too distinct or special. but aged gouda is incredible, complex, and actually quite fruity.

>>13558228
you should try goat cheddar, it's great. beemster makes an affordable one.

>>13558276
aged brie is almost TOO flavorful, very intense and fungal.

>>13558786
there's isn't really a single "swiss cheese" unless you just mean deli slices. if you like swiss you should try a good gruyere. or challerhocker if you can find it.

[Anonymous No.13560451]

>>13558276
came here to post this as underrated, although, disclaimer, there's plenty of shitty ones of that class too, but the good ones are just sooo fucking good

[Anonymous No.13560456]

Oh and my vote for overrated goes to :
Ricotta
and "Queso Fresco". Puke tier.

[Anonymous No.13560466]

>>13555629
Yeah I did, I thought it was a big let down. Maybe I could try some that is aged loger
>>13560444
Gouda is my top cheese, especially aged ones with crystals
>>13560456
I treat queso fresco almost like a salt

[Anonymous No.13560494]

>>13560466
mimolette more like memeolette. people just think it's good because it has a distinctive, "old world" look. it's nothing special in my experience.

[Anonymous No.13560499]

>>13560494
>mimolette more like memeolette.
Facebook tier faggotry.
Neck yourself.

[Anonymous No.13560504]

>>13560499
clam down, chowderhead.

[Anonymous No.13560516]

>>13560499
2016 was a bad year for 4Chinks

[Anonymous No.13560664]

>>13551044
Wisconsinite here

Barely ayone talks about Colby Jack but once you bring it up, everyone's like fuck yeah let's get some of that

Edgelords absolutely love bragging about loving blue cheese, the last few people who bragged about it have been a multiple time felon whose been in jail a hand full of times for years at a time, some Mexican "gang member", and a heroin/meth addict
Overrated as fuck, tastes like the liquid at the bottom of a trash bag. Shut the fuck up, nobody cares that you like blue cheese, you aren't a scary killer stronger than thou art for liking it

[Anonymous No.13560689]

>>13551113
I always thought this until I made it myself. A 10$ plastic cheese press and some rennet tablets from the brewing store proved me wrong.

[Anonymous No.13560699]

Most underrated: Capprella (essentially camembert made with goat's milk)

[Anonymous No.13560731]

I'd like to know if anyone outside Sweden has tried prästost (priest cheese), and what it compares to. It's a little creamy, semi hard cheese with sharp taste. It's probably my favourite kind of cheese, would be fun if more people got to try it.

I'd say Gouda is overrated, but that might have to do with my mom working at a cheese warehouse and got to take home illshaped cheese pieces for free and it was usually Gouda.

[Anonymous No.13560887]

>>13559126

> a blackbelt muai thai, ex cia agent

I can see this bad 80's movie in my head.

[Anonymous No.13560903]

>>13551044
Bleu de Bresse is the most underated blue cheese. Its creamy like Brie but it has a great blue cheese spiciness to it.

[Anonymous No.13561068]

>>13558244
>>13558276

let me guess, this is what you call brie?

[Anonymous No.13561072]

>>13558760
no you went too far in pleb territory

[Anonymous No.13561296]

>>13560699
This is one of my favourite, perfect on omelettes

[Anonymous No.13561332]

Cheddar. I understand it's pervasive, but I honestly think it's good enough to warrant limiting exploration of other cheeses.

[Anonymous No.13561346]

>>13561332
I've tried chedar in 2 occasions (euro, obv). First one it was melted in a burger. Fucking delicious. Second time it was a mini chese in lidl that said "matured cheddar with onions and some herb" that was pretty good too, but tasted like nothing like the first one I tried, it wsn't even yellow.

[Anonymous No.13561507]

All cheese is good, unless its a highly processed fake shit. Or Brazilian Queijo Minas. Thats worth nothing.

[Anonymous No.13561520]

>>13560456
Agree, any cheese thats "healthy" is basically worthless. Cottage is like eating mattress foam

[Anonymous No.13561559]

This thread doesn’t really make sense. People say they don’t like cheddar, but are they talking about a block of craft cheddar? Aged cheddar? Hooks cheddar? Bandage wrapped cheddar? Or Gouda, is it sandwich Gouda from the deli? L’Amuse 5 year Gouda or what? There are all kinds of variety in different types of cheese depending on the production and aging process. I worked in a cheese shop for two years and learned quite a bit to know that most people don’t know a whole lot about cheese, or what they do know is only from the grocery store deli. That’s okay and I’m not an elitist, but discussions like this are meaningless.

[Anonymous No.13561600]

>>13560456
Fresh ricotta is incredible, have you had ricotta in Italy?

[Anonymous No.13561609]

>>13561559
every time I see a cheese thread, 3/4 of it is industrial abomination or Euro cheese dumbed down for American law

[Anonymous No.13561759]

>>13554910
Fuck I love Gorgonzola

[Anonymous No.13561766]

gruyere is definitely top tier not sure if its underrated but its my favorite

[Anonymous No.13561804]

>>13554910
you got it all mixed up there ((buddy))

[Anonymous No.13561817]

>>13558228
Cheddar is delicious. There’s a reason it’s everywhere.

[Anonymous No.13561820]

>>13551044
Butterkäse when proper is fucking amazing. Not a fan of mold cheese and think blue is the most overrated.

[Anonymous No.13562075]

>>13561817
>everywhere
spoken like a true anglo (scum)

[Anonymous No.13562081]

>>13551044
underrated akawi

[Anonymous No.13562099]

>>13559127
It’s not even real cheese and anyone who buys some stupid shit that looks like that should fuck off and die

[Anonymous No.13562107]

>>13561520
>cottage is like eating mattress foam
Why is your mattress wet, crumbly, and smelly?
Go buy a new mattress

[Anonymous No.13562126]

>>13551051
I made this post and I should’ve posted a pic
Pic related is the “cheddar” I’m talking about you Down syndrome fuck faces and it is absolutely overrated considering it’s not too far off from kraft singles
Also, saying cheddar is overrated doesn’t mean I don’t like it or that I don’t think it’s objectively good, it just means i think it’s OVER FUCKING RATED

[Anonymous No.13563023]

>>13551044
Probably Buffalo mozzarella or really any fresh mozzarella. The shit barely has any taste.

[Anonymous No.13563036]

>>13563023
Ooh thats a good one. I agree mozzarella is pretty bland

[Anonymous No.13563049]

>>13563023
Mozzarella is for melting and pairing with other flavors, it’s kinda like a staple cheese for melting but for no reason it’s not popular enough to be mass produced. Probably because Americans can’t be bothered to heat something up with cheese on it.

[Anonymous No.13563052]

underrated : feta

[Anonymous No.13563058]

>>13563049
Low moisture mozzarella is better in every way

[Anonymous No.13563072]

>>13563049
Heating up things with cheese on them is as American as it fucking gets. In fact that's the only reason American cheese exists - it sure as hell isn't being made for its flavor

[Anonymous No.13563082]

>>13563049
You can find ten different brands of mass produced mozzarella in literally any grocery store here. What are you even talking about

[Anonymous No.13563105]

>>13563058
“No”
>>13563072
I know, that’s why I said it, to point out the irony in mozzarellas lack of popularity
>>13563082
What grocery store? I usually go to stater bros and they have Monterey Jack and shit, but usually the mozzarella is expensive because (even though it’s literally just fucking mozzarella) it’s got all this gay bougie labeling and “authentic” plastered on it so its overpriced

[Anonymous No.13563124]

>>13563105
I go to winco. They have it. Every Wal-Mart carries mass produced mozzarella. You're fucking blind or a larping eurocope

[Anonymous No.13563127]

>>13563105
Mozzarella doesn't lack any popularity in America whatsoever. We consume pizza at an insane rate and that has mozzarella all over it

[Anonymous No.13563133]

what should I melt on scrambled eggs

[None !2Code3TV3M No.13563149]

>>13562126
>american blend
>cheddar
https://www.landolakes.com/products/cheese/sharp-cheddar-american/

its not even cheddar cheese, it's 'cheese product' my fucking god

[Anonymous No.13563162]

overrated: goat cheese. the "flavor" comes from goats pissing on each other

[Anonymous No.13563170]

>>13563149
What? American cheese is made from cheddar and milk. It's actual cheese. There is "cheese product" out there but that's not what all American cheese is. Deli American is real and objectively delicious

[Anonymous No.13563211]

>>13563149
Do you not get my fucking point yet? It’s overrated, because it’s objectively not good, I’m not talking about your fucking European cheddar or aged cheddar or anything like that I’m talking about AMERICAN CHEDDAR and that’s why I’m saying it’s overrated but all these retards are sounding the alarms bc I said something bad about cheddar

[Anonymous No.13563237]

>>13563211
American cheddar is objectively good. It's salty and melts really well. Keep seething tho

[Anonymous No.13563242]

>>13563124
Idk dude stater bros must be the only one that doesn’t have cheap mozzarella for some reason, or maybe I am blind, fuck idk
>>13563127
I was referring to buying mozzarella at stores, for instance, in order to make your own pizza. This just goes back to the lazy thing I was saying.

[Anonymous No.13563248]

>>13563237
It’s overrated, not bad, not good - just overrated
Please fuck off and read a book, you’re losing your ability to read and comprehend English

[None !2Code3TV3M No.13563258]

>>13563211
you called it cheddar and it's not
I'm canadian, and I can tell you american cheese is fucking disgusting trash cheese, we have all 3 here.

you're free to use whatever you want for your grilled cheese but the point is that a margarine and butter blend is not butter, so don't call american cheese cheddar you fucking trog

[Anonymous No.13563288]

>>13563258
It’s called American cheddar, fuck off and go put your leggings on, the cold is making you a whiny little bitch apparently

[Anonymous No.13563292]

>>13563248
It's not overrated at all. Plenty of people openly hate American cheese. You're just wrong so stop talking

[Anonymous No.13563329]

>>13554910
Whenever I sleep over at a friends place after drinking, there's a cheese shop just around the corner that has a massive wheel of the creamiest gorgonzola i've ever tasted, they serve it with an ice cream scooper. That and good fresh bread helps with the hangover it's so good.

I also prefer pecorino to parmesan. I like all kinds of cheeses from the stinky herve to a aged appenzeller, but I really like goat cheese in all it's forms from fresh to really aged.

[Anonymous No.13563399]

>>13563292
Not in America though you fucking faggot and most “cheddar cheese” in America is literally this type of cheese

God how the fuck do you euros pull this bullshit? One second it’s “oí in me country we suck the bong” and an American calls you a fag and you go “oi but it’s Great Britain we just do things different here!”, and yet you have no capacity to understand that the US is it’s own independent country with people that think and act differently than you

[Anonymous No.13563410]

>>13563211
>>13563288
>>13563399
I’m getting all sorts of digits in this shit thread so I’m just gonna say it, fuck off nigger faggots, my opinion is valid and you retards need to fuck off back to your containment countries so the queen or whoever can suck you off and bring you your nightly serving of bull milk

[Anonymous No.13563421]

>>13551208
Retard. You can buy Brie that is still firm and then it won't smell. Same thing for camembert.

[Anonymous No.13563424]

>>13563399
I'm not sure who you're talking to since I'm a flyover. About half of everyone openly hates American cheese. You can cry and complain all you want, but no one is buying this larp that you're on pretending to be American. I know you're jealous of us but just stop. It's cringe, dude

[Anonymous No.13563435]

>>13551044
Parmesano Reggiano is most overrated.
And in the same vein, Grana Padano is the most underrated.
>>13563399
>>13563410
1. yikes
2. you have to be 18 to post here

[None !2Code3TV3M No.13563456]

>>13563288
american cheddar isnt cheddar, it's american cheese with cheddar flavouring no matter how much you scream and cry

your countries products are named differently in other countries because the naming schemes of american original products are misleading to the point you are defending a product that is not the product you said it was

[Anonymous No.13563469]

>>13560664
>Wisconsinite here
Minnesotan here. Colby Jack is the cheese you put on your kid's sandwich before they goto school. And good blue cheese (think Stilton Blue) is excellent, as are vintage cheddars, from England and triple cream bries from France.
My advice? Stop fucking your sister, get a fucking job, and start moving away from your 'comfort zone' when it comes to cheeses.
Signed, a Minnesotan who views you as White Trash, just like all Wisconsinites are.

[Anonymous No.13563480]

>>13563456
Yes, cheddar flavoring which happens to be cheddar cheese

[None !2Code3TV3M No.13563494]

>>13563480
man are you being legit or are you just trolling
because I'm really hoping you're just feigning ignorance here

[Anonymous No.13563540]

>under
>fucking
>rated

[Anonymous No.13563569]

>>13563494
What would I even be trolling about you nigger? American cheese is cheddar cheese and milk.

[Anonymous No.13564274]

>>13553000
>American
That means virtually nothing. It's about which state and who's making it.

[Anonymous No.13564290]

>>13558760
>FITE ME
I don't hit retards.

[Anonymous No.13564291]

Truffle Cheese or Havarti
Overrated, cheddar, pepper jack or colby-jack. You'll always see those three cheeses, basic boring flavors.
Muenster master race.

[Anonymous No.13564308]

>>13561766
I only really use it in quiches, but it's god tier there.

[Anonymous No.13565072]

>>13560466
>>13560444
I grew up with Gouda as my standard cheese. If I thought cheese, I thought Gouda and everything else was different and exotic.

[Anonymous No.13565099]

>>13560407
You can just make your own. Get your favourite cheap feta, dump whatever herbs and spices in a jar, cover with oil and let it sit for a few days at least. Just pop open whenever and enjoy.

[Anonymous No.13565116]

>>13562126
language

[Anonymous No.13565134]

>>13551044
Limburger

[Anonymous No.13565201]

Underrated in general: English/Irish cheeses.
Overrated in general: French cheeses.
Underrated specifically: Stilton, blue and white. Wensleydale. Double Gloucester.
Overrated specifically: Brie.

It's not that I don't like brie, it's just overrated. Camembert is better.

[Anonymous No.13566088]

>>13563170
Yes but relatively awful

[Anonymous No.13566094]

>>13563329
Are you from Belgium?

[Anonymous No.13566128]

>>13551105
>>13551111
I literally live in alsace and find munster overrated. Even the real deal here i assure you is pretty plain tasting. Its enjoyable melted or roasted but by itself its pretty forgettable to me and I like hundreds of other french/british/german/italian cheese better plain. To me it feels very culinary, it does great in a lot of dishes but by itself.. meh

[Anonymous No.13566130]

Gouda is a waste of milk

[Anonymous No.13566133]

>>13565201
You can't be overrated if you're at the top.

[Anonymous No.13566138]

>>13566128
Even with cumin?

[Anonymous No.13566140]

>>13560504

[Anonymous No.13566176]

>>13566138
flavored munster, cumin or not, is always better but it's more rare here probably because we got the authentic one. but as stated before, i'd still choose any other cheese that I like better over it if it was just plain or with bread. If i really wanna play devil's advocate, it is weirdly delicious when melted in the oven on bread compared to room temperature/cold. Cold, it smells like crazy but I really do not get much of a taste, especially since you know, most cheeses have a very strong taste, it's quite weird. I'm not originally alsacian but I'm european and have been living here for a while for context.

[Anonymous No.13566231]

>>13566130
I agree with this, It's like a shittier version of swiss cheese with less flavour and a rubbery texture. The only saving grace is when it's smoked or seasoned with other stuff that has flavour.

[Anonymous No.13566291]

>>13559634
>>13551219
>>13560699
never heard of any of these
t. burgerfat

[Anonymous No.13566468]

Overrated: Feta
Underrated: Blue Cheese

[Anonymous No.13566526]

>>13551111
I eat it by itself. It has a nice creaminess when you chew it and a pleasant taste.

[Anonymous No.13566560]

>>13566231
What do you call Swiss cheese?

[Anonymous No.13566599]

>>13562126
do am*ricans?

[Anonymous No.13566662]

>>13551342
Only if you include russia which has roughly the same population as the USA. Kill yourself, europoor.

[Anonymous No.13566670]

>>13566560
emmental or jarlsberg is a classic swiss. By Gouda being like a shitty swiss, I mean that the flavour profile is somewhat similar and the texture is pretty similar and the melting properties are similar. It's just inferior in every one of those properties compared to Swiss.

[Anonymous No.13566677]

I'd say camembert

[Anonymous No.13566689]

>>13563329
>picture

Hnnnngggghhhh

Try Taleggio, a mild creamy one, it’s fucking good.

Try making salty crepes with taleggio and leek (and or caramelised onions) plus a bit of bechamel, then finish everything in the oven under the broiler so it gets crispy.

>t. Pasta

[Anonymous No.13566734]

>>13551676
Its just low moisture cheese anon. If you use normal cheese it will sweat and make your pizza soggy.

[Anonymous No.13566773]

>>13555437
I just joined the thread and was about to mention Gjetost type Brunnost. That shit is amazing. Also, I agree to the extent that most cheese is great. There are a few varieties that don't suit my personal tastes, but somebody must like it if it is being produced.

[Anonymous No.13567594]

>>13560903
those are the 2 qualities of cheese im after
thanks

[Old Bay !K0kWlPv/V2 No.13567732]

>>13560664
Cringe

[Anonymous No.13568514]

>>13566662
Even with just the EU it's 190 million people more.

Also Russia has less than half the population of the US.

[Anonymous No.13568537]

Anything by goat and sheep is just consistently a better, more interesting and complex experience than the cow counterparts.
Havarti is a bit overrated.

[Anonymous No.13568568]

>>13551208
Is brie fancy? It's the cheapest soft cheese here and usually the mildest too, i feel anything but fancy eating it but it's great comfort food.

[Anonymous No.13568660]

I don't get the love for brie.
Is it because it's the only french cheese foreigners can get their hands upon?

[Anonymous No.13568713]

>>13566670
>jarlsberg
It's Norwegian
To me classic Swiss cheese is denser like Gruyère or Appenzeller, less acidic.

[Anonymous No.13568948]

>>13551044
>underrated
wensleydale with cranberries
>overrated
camembert

[Anonymous No.13568956]

>>13560903
Might be a retarded question, but is that basically cambozola?

[Anonymous No.13570050]

>>13558798
man I went skiing in Vermont last week and got a big brick of sharp white cheddar that I just ate in the lodge, it tasted so fucking good

[Anonymous No.13570060]

>>13570050
American cheese is definitely underrated, largely because of American "cheese." But New York, Wisconsin and Vermont cheddar are top notch compared to any cheddar outside of the UK.

Colby is another underrated cheese. Cheese being mild doesn't mean it's insipid and without taste.

[Anonymous No.13570207]

>>13568514
Each US citizen counts for two foreigners. In weight, money, beauty, intelligence all at once.

[Anonymous No.13570210]

monster cheese is so good

[Anonymous No.13570239]

>>13558760
people need to stop hating on kraft singles. Especially when they clearly have never had any.

[Anonymous No.13570241]

my dick's

[Anonymous No.13570249]

>>13563540
I work at walmart and people are always asking for this shit.

[Anonymous No.13570252]

>>13551044
Catupiry is the most underrated cheese in the world

[Anonymous No.13570263]

What are some good fancy cheeses to make homemade mac and cheese with? I've been using sharp cheddar but I wanna try something new

[Anonymous No.13570303]

>>13570263
Reblochon, maybe Saint-Marcelin

[Anonymous No.13570313]

>>13570263

I like to fold cubes of Port Salut or cheese curds into the dish at the last minute to give it a nice stretch

[Anonymous No.13570323]

most underrated cheese is gouda, just because you can get shit tier gouda by the pound everywhere doesent mean the real deal isent delicious af.

most overrated is Gruyere, you can only use it for fondue, and even for that theres better alternatives

[Anonymous No.13570583]

>>13570323
>most overrated is Gruyere, you can only use it for fondue
Fuck you you don't know shit about cheese it's incredible

[Anonymous No.13571074]

>>13570263
why are you giving cheese to your cat?

[Anonymous No.13571078]

>>13551044
swiss

[Anonymous No.13571102]

>>13571078
Are you answering the title or body?

[Anonymous No.13571125]

Anyone else /cheesemaker/ here?

[Anonymous No.13571428]

>>13566670
honestly emmental is one of the worst swiss cheeses and i completely fail to see why it's so popular

[Anonymous No.13571900]

>>13551226
Brie isn't that great, but I don't care for cheese as something to eat alone, or even as a star of a dish.

Underrated: some of the nuttier hard ripened french cheeses, nobody here buys them so not many places stock it anymore.

Overrated: St. Hubert's cheeses because it's just as expensive as the imports, but has none of the tariffs so they are literally just taking advantage of the fact that all the other cheeses around are expensive and it's just salty, hard milk. It's good in things, or melted on something, but a nice Irish cheddar is better and the same price, or one of the 5 year Cheddars.

[Anonymous No.13571909]

>>13571125
Me and my BF wanna make cheeses and cured meats when we have more room. Probably build a couple of cold rooms for it when we buy some land.

[Anonymous No.13571944]

Gauda

[Anonymous No.13571951]

>>13563424
>>13563435
>>13563456
Okay look I’m gonna explain this one more time, nice and slow for you retarded Europoors and canucks.
In America, many grocers sell cheese, it comes like this and 99% of people assume it’s CHEDDAR CHEESE because it’s NOT in the same packaging as what people consider to be AMERICAN CHEESE.
Because of this, tons of Americans buy this cheese, and they think it’s REAL CHEDDAR and everyone thinks it’s so good that like 70% of AMERICANS (NOT EUROPEANS! AMERICANS ARE NOT CITIZENS OF THE WORLD THEY ARE CITIZENS OF AMERICA) and because SO MANY PEOPLE buy this shit, it is OVER FUCKING RATED, as in, people are giving this cheese more praise and buying it much more often that anyone should be, because there’s a ton of better cheeses in existence.

If you stupid fucks can’t understand the idea I’m presenting to you, go fucking jump in a puddle of shit and drown in it, your brains are smaller than the penis you can’t see anymore

[Anonymous No.13571958]

>>13571951
Pic fucking related

[Anonymous No.13571985]

>>13551044
Overrated:feta
Underatted:cottage cheese

[Anonymous No.13572026]

>>13571985
Most commercial feta is terrible, esp. the ones not stored in liquid.

[Anonymous No.13572545]

>>13571951
Wow all this anger, I guess here's where I give you a big yikeserino. Are all Amerilards like this?

[Anonymous No.13573186]

>>13570241
OP here : gonna try this one.
Thanks for all the recommendations though

[Anonymous No.13573303]

>>13551051
I'm gay btw not sure if that matters

[None !2Code3TV3M No.13574521]

>>13571951
I stopped replying to you because you're retarded
why would you bring it up days later

[Anonymous No.13574550]

>>13551044
The most underrated cheese in the world is kraft American cheese. The most overrated is kraft American cheese deluxe.

[Anonymous No.13574873]

>>13570313
i love port salut. its a really good snack paired with prosciutto too

[Anonymous No.13575448]

>>13574550
thats not cheese though

[Anonymous No.13575492]

Gouda is fucking overrated. Nothing special about that shit.
Epoisses on the other hand... I could eat that shit all day

[Anonymous No.13575521]

Blue.
It smells like rubber cement and it's not used in any recipes for main parts of any dish.

[Anonymous No.13575551]

>>13575521
>Blue.
That's rather undefined. Also, it depends what you consider the "main part" of a dish. Outside of maybe cheese fondue, I wouldn't consider any cheese to be the main part of any dish.

[Anonymous No.13576867]

How many bad taste takes do you think can be sourced to the quality of the food they tried?

One cheese that got too warm somewhere so it altered the taste/texture/other. That one overripe or immature fruit, one tasteless apple. Not everyone gives food several tries before set in their ways.

[Anonymous No.13577396]

>>13575521
>Blue
Never heard of a cheese called 'Blue', you're talking about blue mould cheeses in general? In which case you are retarded.

[Anonymous No.13577402]

>>13576867
Yeah or people basing their judgement on poorly made knockoff shit.

[Anonymous No.13577458]

>>13575521
>Blue

The absolute state of flyovers. I get you think "swiss" cheese is a single cheese too.