Favorite cheese thread? Ill start with some French Comte Cheese; a personal favorite. Pic related.
I find that there are few situations which can't be improved with a brick of quality white cheddar.
![6a00d83451f83a69e201a3fcc54f40970b-pi[1].jpg](https://i.imgur.com/jnhyHZY.jpg "6a00d83451f83a69e201a3fcc54f40970b-pi[1].jpg")
I spent a year abroad in Dijon and consumed quite a bit of pic related.
It's not the most versatile, but it's probably my favorite. Also can't get it in the US so I only occasionally have it these days if I smuggle it in from Canada.
grilled halloumi
>>7538485
That penis on the label has a nice hat.
![Epoisses[1].jpg](https://i.imgur.com/nNX9Qlb.jpg "Epoisses[1].jpg")
>>7538485
Pic related was the most common brand I would get.
I realized the first pic says pasteurized milk, and I always thought Epoisses was unpasteurized, which is why it couldn't be imported (along with only being aged for a short time).
>>7538470
This desu.
Kraft Singles
Dubliner
My favourite at the moment is morbier but it's always fluctuating as you have a nice experience with another
Being a Bong that travels through Frogland often has it's benefits
Great cheese at home and great cheese when I go to the continent. Just wish Brit cheese gained a bit more international recognition
>mfw morbiflette
am a big fan of jarlsberg, really versatile and find myself visiting the fridge really often to tke slices off a block of it
>>7538607
Is that like, shaved mimolette or something?
does cheesecake count?
>>7538664
That makes cream cheese your favorite cheese
How does /ck/ feel about smoked cheese?
I know it's not original, but it's true. I love Cheddar. Any kind of Cheddar.
I'm also partial to Colby.
Butterkase from Wisconsin, pic related.
>>7538690
I love smoked cheese.
>>7538470
Mozzarella.
Honorable mention to Beaufort, Camembert, Brie, Comté, Sainte-Maure de Touraine, Etorki, Reblochon, a good Cheddar, a real Gouda, Swiss Gruyère, French Gruyère and so many more.
>>7538690
Don't eat it with root beer.
Mozzarella, Ricotta, Parmigiano-Reggiano,Grana Padano and Cheddar
The good ol american classic, the american cheese of course!
>>7538850
Oh good lord what?
Is there any rule to remember so you know which cheese rind you can eat and which you can't?
The fear of getting it wrong has stunted my buying habits.
>>7538874
"If the rind is made of wax, don't eat it."
Tastes great and looks cool as well.
>>7538701
Perfect for lazy grilled cheese.
Goes perfect with caramelized onions and tomato.
My favorite? Gruyere.
>>7538470
>>7538701
I bought some of this from dekalb farmers market... imported from germany...
found it to be a little on the nuetral/bland side. it was still good and soft and creamy though...
agree on the grilled cheese tip.
Smoked Gouda on and some apple slices is a pretty good combo. I also like on a turkey sandwich.
>>7539322
Gruyere is also one of my favorites. You ever tried smoked Gruyere? Shit goes hard senpai
>>7538690
smoked gruyere is my favorite cheese for mac and cheese, but I don't like eating it by itself as I prefer softer cheeses.
This is my favorite I can buy a pound for less than 5 bucks tier.
Provoloan, the best
>>7538470
Abondance since I can get it cheap and readily. but I like all cheese desu, don't really care for versatility
>>7538470
>ctrl+f
>no pérail
you all have inferior taste
>>7538497
what does it taste like? it looks a little strange but i could see it being delicious maybe
>>7538602
Min neger
Sorry but any American cheese you may ands well just bin, its all shit.
Still my undefeated favorite.
>>7538470
Any Old Amsterdam addicts around?
Sometimes my local grocery has chunks for sale.
>>7539797
>found it to be a little on the nuetral/bland side
hence the name, buttercheese, because it almost tastes like butter
>>7540960
earwax
Reggiano, gruyere, blue stilton.
I just picked up a little chunk of Pfefferbell from my local store's discount cooler.
pic related, tasted a little slice and I find it totally vile. Is something wrong with me? I feel the same disgust as with the one danish cavecheese I tried.
>>7540685
It's a stinky French cheese with a surprisingly mild flavor.
You bring it to room temperature and then spoon it onto bread (it's really soft and gooey).
Don't really know how to describe the flavor, but I think I would have the same problem with any other cheese.
Mozzarella or Mizithra
>>7538470
Makes a wonderful fondue.
Bonus points for adding wine shallots and garlic.
Classic cheddar cheese.
