Do you like cheese?
What's your favorite cheese?
What's your favorite condoment with cheese?
>>7413889
>Do you like cheese?
yes
>What's your favorite cheese?
there are many... Beemster extra oude to name just one
>What's your favorite condiment with cheese?
pickled olives
>yes
>manchego, if eating by itself
>honey
>>7413889
>yes
>no speciall favorite but must be europoor
>fig balsamico, wine and crisps
>>7413889
Yes
Manchego (by itself is best imo)
Anything
>>7413889
Yes.
Midnight Moon goat cheese.
Fruit paste.
>>7413889
>Yes, but in moderation
>Pecorino Romano
>Nothing, I like it by itself, just slivered
>>7413889
Yes
Like pretty much any cheese except blue cheese (at least in solid form) and "cheese"
Magnums
>>7413889
Is "swiss cheese" an actual type of cheese or is that just what cheese plebs call it?
Either way, swiss cheese is my favorite
>>7414313
"Swiss Cheese" is a north american marketing term for a knock-off of emmanthaller produced in the US and Canada.
bleu cheese
>>7414316
Yeah, I figured it was something like that
Still love it tho
Roquefort and Tomme
But basically all French cheeses. I love all kinds anyway, but since I live in frog land might as well buy the best for nothing
![stilton_cheese_16x9[1].jpg](https://i.imgur.com/192CQ5q.jpg "stilton_cheese_16x9[1].jpg")
>>7413889
love a good stilton.....unpasturised if possible
Any cheese makers here know how I would go about making cheese with Ground Ivy/Gill over the Ground? I've seen it mentioned a replacement to rennet in countless books on herbal remedies and historical cooking but have not once seen a recipe.
>>7413889
I had a cave cheddar from vermont once, it had a fairly interesting flavor but I can no longer find it for sale.
>>7414353
I love blueberry white Stilton with kumquat preserves.
Otherwise, I really like Brie or Camembert with various fruits, most fig preserves.
>>7413889
Favorite Combinations
Soft ripened cheese (like Brie) + honey
Soft ripened + Fruit jam/preserves (favorite flavors include sour cherry, orange, and plum)
Blue cheese + pear
Blue + beef (very good on burgers)
Feta + watermelon + mint
Ricotta + salt (very simple, but very good)
Kasseri + fried eggs
Fresh mozzarella + sun dried tomatoes + balsamic vinegar + basil
Sharp cheese (like Cheddar) and most meats
Feta is my favorite
Muenster cheese is my fav for sandwhiches tho
>>7415402
Brie and blackberry jam is better
got to go with edam cheese, emmental a close second
>>7414646
>brie
shit makes killer biscuits if you use brie instead of butter
Stilton every time
>>7415402
Try Edam and plum relish my nigga, shit is delicious
Yes
mozzarella di bufala and compté
Bread, olive oil and basil
Dubliner. No contest.
goat cheese
I'm sure it must be some specific variety but in my corner of murrica it's always a log of soft cheese with specifics beyond 'goat cheese'
>small piece of pickle
>dot of sriracha
>dab of goat cheese
>wrap in little proscuitto
>put on a kettle chip
snack time yo
>>7415958
>with no specifics*
>>7415958
stop generalizing stuff as "American" you cunt
>>7415971
I didn't. read harder.
Hell yeah.
Gruyère.
Fancy (read: not yellow) mustard, like Inglehoffer.
My favorite dish, when not just tearing into that shit and eating slices with beer, would be gruyère crab or lobster mac & cheese.
>>7415975
tell me more about this said mustard please
>>7413889
>Do you like cheese?
Yes
>What's your favorite cheese?
An extremely mature (crystal forming) cheddar.
>What's your favorite condoment with cheese?
A homemade onion or tomato chutney.
>>7415958
Here usually "goat cheese" with nothing else on the label means chevre.
Parmesan holy shit
I fucking love parmesan
I can't fucking live without parmesan
I want parmesan on all of my sandwiches
I want parmesan all over my pasta
I want parmesan all over me.
I really love parmesan.
>>7414313
Swiss cheese just refers to an Alpine style cows milk cheese like Gruyere or comte or emmenthaller
>>7417502
Yrs
I live in Kansas, so the fanciest cheese we get here is Jarlsberg. Other than that we dine on the finest delicacies that are white American, orange American, and vaguely yellow American.
I like havarti on cheap cuts of steak like charcoal.
>>7415975
>Gruyère
Fuck yes. Kaltbach cave-aged Gruyère. My favourite. Oh God, I want some badly right now.
https://www.youtube.com/watch?v=E1YRo8zJbB0
>>7413889
Yes.
Stilton.
A pickle of some sort.
![19fpjx2f9mabsjpg[1].jpg](https://i.imgur.com/fENe4hs.jpg "19fpjx2f9mabsjpg[1].jpg")
Leyden cheese
Favorite snack.
First make a tapenade (chopped olives galic and a bit of oil, anchovies optional)
Lightly toast some bruschetta bread.
Place thick slice of brie on the bread with a dollop of tapenade on top.
Eat.
>>7413889
I eat sharp cheddar and peanut butter
>>7413889
>>7415958
that kind of soft goat cheese is called chevre and it's fucking amazing, almost always have some lying around and it's delicious with preserves or fruit
Personally, I like all cheeses, can't really choose a favorite
>>7417969
i honest-to-god prefer american cheese on certain things, like burgers and most sandwiches.
>>7417969
Fuck off yank.
>>7417975
>i honest-to-god prefer american cheese on certain things
I just don't fucking understand this and not trying to be edgy or snoppy....the shit tastes like the emodiment of plastic/fake food
>>7417980
american cheese just has this tangy flavor i like.
but it becomes velvet-y smooth when it melts.
>>7413889
>Do you like cheese?
Abso-fucking-lutely.
>What's your favorite cheese?
Toss up betwixt Manchego and Stilton.
>What's your favorite condoment with cheese?
Salami (not exactly condiment)
>>7417993
>betwixt
I had a cheese from whole foods called "The Tickler" and it was the best cheese I ever had. It was very sharp cheddar with hot pepper flakes in it and those crunchy crystals you get in really sharp cheeses. They never had it again after I bought it. I wish I could have it again
>>7413889
Not much of a cheese lover, but I have a thing for parmesan.
However, the stopped selling the stuff I like in Safeway and Coles. They only sell pre-grated shit now, fucking REEEE
>>7413889
Roquefort master race reporting in.
