If you had to pick one cheese to just eat straight from the block, which cheese would it be?
>>7714573
manchego, thinly sliced
any good cheese except hard cheeses
>>7714573
Pecorino Romano.
Sharp cheddar is always a classic
Are there any that wouldn't cause immediate constipation?
>>7714585
thinly sliced with my teeth you little bitch
Haloumi
>>7714613
Literal autism
>>7714592
... you know, biting off that stuff would be a hell of a lot less work than shredding it.
Something like Oltermanni
fresh mozzarella master race
casu marzu mustard race
>>7714573
buffalo mozzarella, no question
'san or 'bo, prov' is cool too
>>7714616
>not grilling it first
come on
If I'm allowed condiments... then a sharp, aged, dry, crumbly, British-style cheese. Something like Cheshire or White Stilton. With a jar of Branston Pickle.
Don't knock it till you've tried it. I thought the combination sounded strange too, but it's fucking delicious.
>>7714573
meunster
mozzarella is good sometimes
>>7714675
>cheese and pickle
god like
Havarti with a link of some sort of salted meat and and an alcohol. be sweet.
>>7714573
Vintage cheddar, the longer it's aged the better.
blue cheese, Aura preferred
>>7714573
Stilton!
>>7714573
Grill Meister
Just grill that baby up and hand it to me (in a napkin, of course) or even on a bun or sturdy piece of bread. Whatever. I'd mouth rape it.
>>7714573
Havarti
if i could melt it off the block, raclette f'sho
By itself, gouda.
If I'm allowed to add peanut butter, then cheddar.
>>7714610
how weak is yr tummy anon?
Does it count if I eat it straight from the block by setting it on fire and swirling pasta around inside of it?
https://www.youtube.com/watch?v=1OkBTmkwIqI
Sharp as fuck cheddar.
>all of these posts with brand names
probably a crumbly/dry form of asiago molded into a block
Mozzarella
A whip cracking smoked cheddar so strong it makes the top of my moth itch
>>7714573
>the top of my moth
better watch it, buddy
>>7714573
Colby Jack
one of the Cracker Barrel family
>>7715115
>literally 2 brand names before your post
>>7715152
Dubliner, no contest.
>>7715186
I fucks with the cracker barrel cheese.
>>7715186
Is this related to the restaurant chain at all?
Chihuahua
>>7714647
Yep
>>7715005
Whoa where THE FUCK would one obtain this?
>>7714573
A chalky sharp cheddar with an apple and glass of beer.
>>7716073
Google haloumi cheese. You should find it at a good deli
>>7714573
Gorgonzola
>>7716100
I'm nearly crying looking at these images. This is the stuff that dreams are made of. Thanks, kind anon.
>>7716129
Oops forgot image
smoked mozzarella, easy. I eat that shit like an apple anyway.
>>7714573
6-month aged gouda.
>>7714592
This
>>7716139
It's good with a dab of honey or a light bit of chimichurri
jarlsberg, can never get enough of the stuff
Gouda or Havarti
Both are creamy enough for me to eat tons
>>7715186
their "aged reserve" in the black package is my favorite cheese easily
Feta or blue
>>7714675
You're a bloody genius. I am trying this straight away
Gruyere, I fucking love gruyere
>>7714573
Brie.
Something with a smoky taste and soft texture like camambert or brie or mozzarella. Sharp cheese would probably sting my mouth.
Pepper jack cheese probably. It's a guilty pleasure of mine.
>>7715005
What the fucking fuck is this? Cheese you're supposed to eat like a steak?
https://www.youtube.com/watch?v=PL6vP4eDmEQ
>>7714592
this shit's almost too good
whatever cheese is in these
>>7718255
>says mozzarella on the box
Västerbotten, from my limited experience.
brb, MUST EAT CHEESE
>tfw too poor to buy proper cheese
>tfw have to eat cheap industrial cheese
I guess this is the life of the wage cuck.
Pepperjack
Provolone
prosciutto
Cabot sharp sheddar.
>>7714573
A nice Gruyere, probably. Slice it up thinly first.
>>7714573
oud-brugge
a sharp swiss and parmesan mixture would be heavenly
>>7718337
Not a cheese
Anyone ever try this with Velveeta?
>>7714573
queso fresco. crumbly salty, perfect.
peperjack
>>7714573
St Albert...there is nothing finer...
>>7714573
Smoke Ghouda, eat some apple slices with that shit
Parmesan
>>7715076
yes plz
gouda aged at least a 1000 days. So it firm to the point of being crunchy in places. Also gets a slight nutty flavor, in addition to the gouda flavor getting stronger.
norwegian brown cheese
>>7715005
this is great, the secret is to take it out of the plastic a couple days before grilling it so the exterior can get dry and hard which reduces chances of it melting too much and makes the exterior crispier
that being said, its cheating.
>>7724050
i can't eat too much of this at a time but it's really good
AOC Comté or some gruyère
>>7714573
Laguiole. My favorite hands down.
>>7714581
>2016
>selecting American "cheese"
not a Euro, but I've been to the US and their cheese is such shit in places, I don't know how they can call that stuff cheese
>>7724193
Because, spoiler alert, your tastes are subjective.
>>7714683
>Meunster
Wannabe brit detected
>>7724195
Ohhh, here we go, my tastes are not to your same way of thinking.
Shame about that, child.
>>7724193
Manchego is Spanish...
>>7715106
My ibs triggered just watching that.
>>7714573
I eat feta and smoked cheddar like this. It's really good to be a fatass sometimes and eat a chunk of cheddar with your bites of cheap ramen, idk why
>>7724380
When I ate instant ramen as a kid, sometimes I would cut up some cheese cubes and dip them into the soup as I ate. If I held them under long enough they would melt. For some reason I was fascinated with this.
> mozzarella
i used to do this as a kid
>>7714573
Gouda
Bree
>>7715106
Please tag this post as gore, you're causing my crohns to get ptsd
>>7715106
nice
>>7724789
>Bree
Tell me more, anon?
>>7717726
my man
>>7714573
Cotswold.
>>7714573
some kinda goat cheese.
I can't afford really nice cheese myself, I always get to eat them at parties, so I dunno the names.
>>7715106
First time in my life I've actually drooled watching a video.
>>7715106
That's awesome, but I think that pasta is getting cooled down! Enough tossing, and just plate it already.
>>7724419
Yup, my first thought
>>7724193
The cheese you're referring to is known as "Kraft singles." It's not a real cheese, very few people actually think it's a real cheese, and real cheese is made in the United States. Please use google sometimes and make yourself look at least a little educated.
>>7715186
I actually do eat pieces of this by itself. sharp cheddar.
>>7715106
oh fuck
>>7724050
this is the worst cheese I have ever had. it's not that it's simply not good; it's actually disgusting.
pray for your sins
>>7724050
Absolutely awful, I spent $15 on a block of it from harris teeter and ended up throwing it away. Tastes like a dulce de leche flavored hunk of wax.
edam
>>7714573
smoked gouda.
>>7727864
Nice gorillioid nose flare.
I regularly eat bleu cheese whole. I'm a very big fan of the stuff though.
>>7715106
That block probably costs more than my refrigerator and everything in it combined.
>>7718255
Holy fucking kek
Pepperjack.
There's enough unique flavors going on for it to stand on its own.
>>7728306
just got done eating a small hunk of that stuff
to name a good american cheese i'd eat from the block: everything from bellavitano. Eurofrag here.
>>7715103
>yr
literally the most annoying shit to come from tumblr
>>7714573
cream cheese
Gouda
>>7714573
Americans, everyone.
>>7714573
Is this a typical American afternoon snack? A whole block of cheese?
>>7714573
Young Wisconsin cheddar, made with raw milk. Absolutely divine.
>>7727881
we ship those in at work, they usually cost about 400-800 dollars iirc
Do these count?
>>7728974
yes they do!
>>7714573
Smoked sharp cheddar.
>>7724195
>your tastes are subjective
And your "cheese" is not cheese
I eat pure cheese by itself pretty often so I can share some cheese eating techniques if you want. And no I am not fat, I am 250lbs at 5'8 so a pretty normal weight for my country
>Brie
I spin it along the table and eat whatever falls off
>Cheddar
Pretty easily, I just slice it into toast sized slices and eat them like you would toast.
>Mozzarella
GOAT for snacking during long gaming sessions. Its soft 'ball like' nature means you can put it on your computer tower so it gets warm and melty then tilt the tower so the ball rolls into your hand for a bite or two.
>Blue Cheese
I suck out the mould like I am eating the berries from a blueberry muffin, then eat the rest
>American Cheese
I eat it like Lasagnar sheets
>Parmaggiano Reggiano
Very expensive- I prefer to grate it directly over my mouth to save money.
>Feta
I like to crumble it into my wallet then 'role play' being a broke Greek man. 'All-a I have-a is a feta!' and I eat it pretending I am in the bank trying to make a deposite with it
>>7729587
>not fat
>250lbs at 5'8
HAHAHAHAHAHAHAHAHAHAHAHA
>>7726362
confirmed shit taste
White cheddar or provalone
>>7729587
Found the European pretending to be American.
>>7729717
I am British
>>7729719
Like I said.
Aura, since I already do.
>>7714573
Spanish Iberico or a french Gruyere.
>>7718953
muh nigga
>>7714573
Mozzarella dude
>>7714675
What is branston pickle? Is it like pickle jelly?
>>7730478
"Branston Pickle is made from a variety of diced vegetables, including swede, carrots, onions and cauliflower pickled in a sauce made from vinegar, tomato, apple and spices."
"Branston Pickle is sweet and spicy with a chutney-like consistency, containing chunks of vegetables in a thick brown sticky sauce. It is commonly served as part of a ploughman's lunch, a popular menu item in British pubs. It is also frequently combined with cheddar cheese in sandwiches, and many sandwich shops in the UK offer cheese and pickle as an option."
>>7730487
They really bullshit about the sauce. I mean it's technically true, but the tomato comes AFTER the salt somehow. And sugar comes BEFORE the vinegar and it isn't even mentioned.
It's more of a vinegar, sugar, date paste (sugar), apple pulp (sugar), and spices sauce.
Pecorino Romano, and I do it every week
>>7730504
>It's more of a vinegar, sugar, date paste (sugar), apple pulp (sugar), and spices sauce.
It's a chutney. You just described a chutney. That's why we have the word chutney.
>>7716017
If you were a nigger, you would be mine.
fontina
>>7714573
cheese cake
Sharp cheddar, feta or Gruyere for sure
