[ 3 / biz / cgl / ck / diy / fa / g / ic / jp / lit / sci / tg / vr / vt ] [ index / top / reports / report a bug ] [ 4plebs / archived.moe / rbt ]

Due to resource constraints, /g/ and /tg/ will no longer be archived or available. Other archivers continue to archive these boards.Become a Patron!

/ck/ - Food & Cooking

View post   

[ Toggle deleted replies ]
File: 112 KB, 1200x800, Wikicheese_-_Roquefort_-_20150417_-_003.jpg [View same] [iqdb] [saucenao] [google] [report]
15286280 No.15286280 [Reply] [Original]

For me, it's roquefort

>> No.15286288
File: 73 KB, 800x800, sharp-cheddar-cheese-1lb-verns-wisconsin-chch1030p1.jpg [View same] [iqdb] [saucenao] [google] [report]

For me, it's classic Wisconsin Sharp Cheddar.

>> No.15286293
File: 76 KB, 700x700, bleu d'Auvergne.jpg [View same] [iqdb] [saucenao] [google] [report]

based, roquefort is also my favorite cheese, I'll give honorable mention to bleu d'Auvergne

>> No.15286311
File: 122 KB, 933x700, 1585783488284.jpg [View same] [iqdb] [saucenao] [google] [report]

for me, it's feta

>> No.15286343

I like brie. It tastes fucking amazing with wines.

I don't understand why some people like moldy cheese. I almost puked trying to eat a piece of blue cheese.

>> No.15286418
File: 58 KB, 650x434, estrela.jpg [View same] [iqdb] [saucenao] [google] [report]

Heaven on a plate

>> No.15286420

Brie is covered in a layer of mold you retard

>> No.15286462

brie is also moldy cheese you absolute dum-dum

>> No.15286485

I cut the moldy part. I'm looking for the creamy cheese, not the disgusting dry crust

>> No.15286514

roquefort is the name of a cartoon mouse and I luh him.
moldy cheese is grody to me and unlike some foods which I have re-evaluated over the course of my life, I do not even desire to enjoy it. to each their own.
unrelated, but I have always loved the way muenster complements mozzarella. I tried this recently in a baked rigatoni recipe, and it may just be "segret ingredient"-worthy

>> No.15286651

Do white people really?

>> No.15286664

This is what bleu cheese looks like before it goes in a bottle or cup you get with wings.

>> No.15286669

Rockfort is pretty based but pour Moi it is bleu cheese

>> No.15286678

I don't eat cheese on principle but I sure as fuck woudln't touch any of the shit itt

>> No.15286693

Any cheese product so inferior that requires the addition of a food coloring in order to be salable is not the sort of cheese I would choose for my table.

Fuck that shit.

>> No.15287004

Blue brie used to be my favourite, but I haven't seen it in ages.
Blue Costello would probably be my current fave. Although persian feta also very good.

>> No.15288212

what food coloring? that's just natural mold

>> No.15288320

Im from roquefort. I live where my family worked for 600 year making that same cheese. Its bread mold. Its amazing. Try vieux berger its the best. AVEYRON AVEYRON !

>> No.15288335
File: 26 KB, 500x255, 41imQLHzsiL.jpg [View same] [iqdb] [saucenao] [google] [report]

I try not to eat a lot of cheese since it's so calorie dense so even one ounce of a good, sharp cheddar goes a long way in a big salad.

>> No.15288338

will you continue the family tradition?

>> No.15288570

>food coloring
lol, stupid amerifat

>> No.15288655
File: 5 KB, 222x227, glowing chad.jpg [View same] [iqdb] [saucenao] [google] [report]

For me, it's Gorgonzola

>> No.15288660

For me it's Tallegio, it's like a hybrid of the glorious texture of brie with the deliciousness of a blue cheese.

>> No.15288663

fuck off namefag

>> No.15288690
File: 186 KB, 1024x768, for you.jpg [View same] [iqdb] [saucenao] [google] [report]

for me it is münster and washed-rind cheeses in general

>> No.15288711

the irony niggers and chinks won't get is that cheese was originally a way to digest milk. There's no lactose left in any of those cheese.

>> No.15288819

For me, it's Pecorino Romano

>> No.15288855

Pecorino > Parmagiano

>> No.15288857

Too white and salty

>> No.15288862

like you lol

>> No.15288865

>Too white and salty
Anon describes self in four words

>> No.15288940

Solid bait, 7/10

>> No.15289127
File: 47 KB, 600x600, cheddar-caramelised-onion.jpg [View same] [iqdb] [saucenao] [google] [report]

Cheddar from Ford's Farm is fokken lush mate

>> No.15289199


>> No.15289249

Why is it hard to find different cheeses in burgerland? All I find is the usual cheese blocks. Cheedar, mozza, swiss, thats all costco has

>> No.15289253

I bought aged cheddar couple of weeks ago. 10/10 would eat again.

>> No.15289260

for me its La Tur. Its fuckin cheese ice cream. I love it with burnt honey and blueberry preserves on buttered crostini

>> No.15289266

Me mum luvs the Wensleydale one with the cranberries

>> No.15289270
File: 343 KB, 720x886, 20201226_110923.jpg [View same] [iqdb] [saucenao] [google] [report]

Same. He's a good guy!

>> No.15289277

Found your problem

>> No.15289484

I'm glad Nick made it out of MDE a better man. Sam and Charles worry me these days, especially Charles.

>> No.15289487
File: 270 KB, 1069x1277, nick.jpg [View same] [iqdb] [saucenao] [google] [report]

based nick chads

>> No.15289697

This anon should be thrown in jail for trimming the best part of a brie.

>> No.15289705

Dumbericans talking about cheese is like the Chinese talking about food hygiene.

>> No.15290082

I fucking do. Work for Matharel cave.

>> No.15290421
File: 47 KB, 507x676, IMG_20201216_193913.jpg [View same] [iqdb] [saucenao] [google] [report]

I love too many cheeses, I can't chose a favortie one, but here is a pic of a mont d'or baked in the oven with garlic and white wine. I ate it with my roommate, was pretty nice.

>> No.15290523

>I don't eat cheese on principle
...why? What did aristotle say about cheese?

>> No.15290719

Just my opinion, but i prefer gorgozola dolce.

>> No.15290735

>Do white people really?
Do they what? Enjoy dairy without shitting their pants?

>> No.15290744
File: 123 KB, 1200x1203, STINKING-BISHOP-SIDE-STACK.jpg [View same] [iqdb] [saucenao] [google] [report]

> ripe stinking Bishop

Shits cash.... So cash

>> No.15290757
File: 36 KB, 700x700, gouda-holland-kaas-kaese-cheese-brokkelkaas-broeckelkaese-crumbly2.jpg [View same] [iqdb] [saucenao] [google] [report]

Mmm, crumbly old Gouda. Also Cheddar is mediocre AF, people need to stop pretending it's good.

>> No.15290782

Good for you anon. Carry the torch

>> No.15290790
File: 733 KB, 900x700, OC_extra_sharp_7oz2020_900x700.png [View same] [iqdb] [saucenao] [google] [report]

Seems like cheddars from grass-fed cows, even sharp, taste pretty mellow compared to regular cheddars with anatto (supposedly only for color) as the only difference in ingredients. I want to eat grass-fed cheddars for the better nutrition, but none of them seem to have the "sharp" taste. Any ideas what to try?

>pic related is pretty mild

>> No.15290840

I agree. Cheddar just goes well with burgers and foods where it does not shine, because it's just apiece of crap

Best cheeses:
Vieux Mimolette > Roquefort & other blues > Vieux Gouda = Parmesano = Mozzarella di bufala = Manchego > St. Nectaire = Brillat Savarin > Camembert = Brie = Mont d'Or >>>>>>>>>>>>>>> Shit > Cheddar

>> No.15290854
File: 712 KB, 600x600, 1606876945177.png [View same] [iqdb] [saucenao] [google] [report]

I saw this in a Youtube video. I got one for my mom for Christmas because she loves feta. Holy shit bros. It's like a thick, salty butter but in a very good way. I ate half of it on baguette and crackers before even leaving. Would rec and am definitely going to buy more. I'm gonna use the leftover olive oil for pasta and oil.

>> No.15290860

Go to the local butcher shop (assuming that it is relatively up-scale and also deals with wines and cheeses like mine)

>> No.15292012

For me it's raclette

>> No.15292179
File: 636 KB, 2500x1407, DSC08923_transparent.png [View same] [iqdb] [saucenao] [google] [report]

I got my parents a variety of soft cheeses from a local creamery for the charcuterie board my family prepares as kind of a late morning snack on Christmas.
The Camembert was pretty good.

>> No.15292962
File: 786 KB, 746x720, Screenshot_20201226-225951.png [View same] [iqdb] [saucenao] [google] [report]

... having a cheeky little cheese board, Makin do

>> No.15293126

Go to any supermarket

>> No.15293130
File: 39 KB, 300x300, 00000000094.0.jpg [View same] [iqdb] [saucenao] [google] [report]

Any epoisses fags here?

>> No.15293383

hell yeah pimps im the munster guy from earlier yall got the good stinkers

>vieux mimolette
my fucking guy right here, this fucking guy knows what the fuck is up

>> No.15293387 [DELETED] 

You’re an absolute fucking faggot

>> No.15293397
File: 2.49 MB, 3670x2752, BE066F22-137A-4A93-9B84-FC4E24F2D1F5.jpg [View same] [iqdb] [saucenao] [google] [report]

Ate my way through all of this over the last 4 days.

>> No.15293407

this shits literally covered in fucking mold

>> No.15293425
File: 22 KB, 350x262, cheese-mite.jpg [View same] [iqdb] [saucenao] [google] [report]

and normal cheese is made by mites, what's your point?

>> No.15293480

Based and papillonpilled

I have a piece in the fridge, thanks for reminding me. Roquefort is the king of cheeses

>> No.15293483

Thank you for your service

>> No.15293511

I had a toe nail infection that turned my toe into roquefort cheese.

>> No.15293522
File: 68 KB, 600x400, pecorino-sardo-600x400.jpg [View same] [iqdb] [saucenao] [google] [report]

pecorino is obviously the most based cheese

>> No.15294161
File: 8 KB, 200x306, brainlet-pointy-head-thumbnail[1].jpg [View same] [iqdb] [saucenao] [google] [report]

That's like buying sourdough bread and cutting off the crusts

>> No.15294252 [DELETED] 

You should try labneh as well

>> No.15294253
File: 53 KB, 600x464, 3F7CE48C-413D-42AF-9560-799A905000AA.jpg [View same] [iqdb] [saucenao] [google] [report]

Thanks for the invite anon, we could have ate these together shirtless

>> No.15294258

cheese in oil is fine with me. better when it's in my tummy :)

>> No.15294300
File: 19 KB, 400x400, pelardon.jpg [View same] [iqdb] [saucenao] [google] [report]

I remember eating something which was, as far as I can tell, basically hot feta in a tomato sauce as a main course. This was in Germany but I doubt it's a local thing.
Anyone knows a recipe like that?

>> No.15294320
File: 212 KB, 960x960, z__alp_blossom.jpg [View same] [iqdb] [saucenao] [google] [report]

Anybody like Alpine styles??

>> No.15294444 [DELETED] 

It could be labneh in curry
Labneh tastes a lot like feta but it’s more or less designed for being used with hot foods and is actually aged dried yogurt

>> No.15294935
File: 331 KB, 2475x1856, rogue-river-blue.jpg [View same] [iqdb] [saucenao] [google] [report]


Anyone got any local delicacies? I live very close to the creamery that makes pic related

>> No.15295220

i've only had this once, but it was definitely deserving of it's acclaim
no way in hell i'm dropping $300 on a wheel of it though

>> No.15295226

i've actually had this exact variety from a local cheesemonger, and it was excellent
this place really knows their stuff, and they always have top quality cheeses

>> No.15296564

The other day I saw a thread where someone posted pictures of his homemade cheese making setup but I can't find it now. Did anyone here see that?

>> No.15296637

I saw it, was a good thread but I didn't save any pics from it. Hope he posts again.

>> No.15296857

were stopping because of covid and i doubt we will open back up after that.

>> No.15296894

red leicester

>> No.15296988
File: 90 KB, 720x484, Screenshot_20201228_034840.jpg [View same] [iqdb] [saucenao] [google] [report]

This unironically.

>> No.15298441

Can you link it for me please? I bookmarked it on my phone but had to purge my browser settings and lost all my bookmarks.

>> No.15298477

I will eat anything smoked

>> No.15299052

Putting shit on the surface is kinda a meme, I doubt it penetrate the cheese beyond 1mm. That said, IIRC the cheese in your pic is pretty good

Thanks anon, I don't think it was that, but it seems good

>> No.15299232

i hate it when they put anything on the rinds, kind of spoils the actual cheese for me. I love washed rinds, natural rinds, whatever, but raisins and other crap on the rind just turns me off

>> No.15299267
File: 614 KB, 660x849, file.png [View same] [iqdb] [saucenao] [google] [report]


>> No.15299292

nick is god tier

>> No.15299313

I tend to reach for gorgonzola when I want something blue enough to make my tongue tingle or dansk for more of a balanced option. Heavily aged cheddar is too strong for me except in really tiny quantities which I suppose makes it a good value buy but I usually reach for something soft and smelly if I just want to lounge around eating crackers with wine.

>> No.15299324

ever tried proper stilton?

>> No.15299426


>> No.15299429

Also probably pecorino. Though I do rate provolone piccante

>> No.15299490

Can't recall. I'm certain I've had gorgonzola and roquefort, those are similar correct?

>> No.15299501
File: 27 KB, 500x500, cheese.jpg [View same] [iqdb] [saucenao] [google] [report]

this stuff with a little cane syrup is amazing

>> No.15299504


you sound like a fucking redditor and a child at the same time, what wines and which brie

>> No.15299508

thank you for your service cheese veteran

>> No.15299511

>cane syrup
>not cloudberries

Name (leave empty)
Comment (leave empty)
Password [?]Password used for file deletion.