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/ck/ - Food & Cooking

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16457729 No.16457729 [Reply] [Original]

European cheeses are overrated.

>> No.16457734

>>16457729
Huh?

>> No.16457740

>>16457729
Aren't these American? I see them in the supermarket all the time. Also I'm pretty sure you're not supposed to eat the rind on these...

>> No.16457742

best thread on this board

>> No.16457744

>>16457740
What Rind?

>> No.16457754

>>16457740
That's wax

>> No.16457820

>>16457729
the finest cheese are wisconsin. Your boss will never be impressed with anything less than an authentic Wisconsin cheese.

>> No.16457831

>>16457740
>Aren't these American?
no
>It is a product of Le Groupe Bel, a company with roots in the Jura region of France, started by Jules Bel in 1865. Half of the global production of Mini Babybel is made in Évron, a commune in the northwest of France. Le Groupe Bel has produced Babybel cheeses in the United States in Kentucky since 1970.

so if it's sold in the US it's likely been made in the US, but the company itself is french.

>> No.16458043
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16458043

fiending for a piece of double gloucester on a water biscuit rn

>> No.16458064
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16458064

>>16457729

so is american chocolate

>> No.16459328
File: 108 KB, 827x1022, E5F95D4E-521F-45B8-864F-C9B394C8300B.jpg [View same] [iqdb] [saucenao] [google]
16459328

Mcdoondels

>> No.16459333

>>16457740
The skin is where all the vitamins are.

>> No.16459341

>>16457729
No you dont understand this chees. It's a super edgy chees between soft cheese and normal cheese. Not my favorite but you get what you expect if you know what to expect.

>> No.16459350
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16459350

>>16458043
how tf do you make a biscuit out of water

>> No.16459390

>>16459350
Water, flour, salt. It’s more like a cracker or a hardtack. They were popular in the UK and the US in the 19th century. They’re essentially a vehicle for cheese.

>> No.16460332
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16460332

>>16457729
>>16458064
>>16459328

>> No.16460910

>>16457729
My son does this.

>> No.16460916

>>16459390
fucking terrible name, makes me think of a saltine dunked in water