What's your favorite cheese to have on bread? No toasting allowed.
What kind of cheese doesn't go with bread? Seems kind of redundant.
I love Époisses, but since I can't have that every day I've lately been enjoying some aged cheddars and some Manchego. Pretty much any decent soft goat or blue will also disappear around me.
Whatever they put inside a 'go 'za
>>7778670
Kraft singles. Fuck all you pretentious faggots.
jarlsberg
>>7778699
The worst thing about these goza summer posters is that they have no clue what's even in the thing they're making fun of.
>>7778670
>No toasting allowed.
What? Why?
>>7778739
That reminds me of a video where a little kid was voice chatting or called a streamer on the phone.
The kid started off the conversation with "smells like repost". The streamer asked him what it meant, and the kid said "it's just what you say when you want to make someone mad".
These are 'go'za posters. Meme parrots who think they're epic trolls. Also probably children.
>>7778746
is this pasta?
>>7778751
no anon thats a 4chan post not pasta jeez
>>7778743
Eat a plain medium orange cheddar sandwich and ask that question again
>>7778782
I didn't ask if it was oc, I asked if it was pasta
>>7778746
There was always shitposting, trolling, and terrible jokes on /ck/, but it at least used to be almost entirely board relevant.
>>7778787
but anon pasta is food you cant eat posts on 4chan so that post can't be pasta. also pasta is made out of flour and stuff and that post is made out of internet data dummy
>>7778670
Raclette.
>>7778824
Why are they so blonde? It's creepy
>>7778827
>2016
>not having your stylist dye you and your toddler
>>7778827
>blonde hair is creepy
Well that's a new one
>>7778833
I refuse to believe people with blond hair and blue eyes are real
I fully advocate for an underground trade in the body parts of blonde haired blue eyed ''''people'''', much like they do in my home country with albinos
This is the will of nyankopon
>>7778847
This has got to be the best post I have ever read on any board ever.
>>7778670
>>7778670
Spread butter very thin
tiny pinch of salt
and a thicc slice of emmentaler
>>7778799
>implying a nice, deep, moist 'go'za isn't board relevant
>>7778694
Your question is fucking redundant you absolute retard. Did he ask what kinds do and don't? no. he just asked what your fucking favorite was.
Redundant = repetitive, wtf are you saying. FUCK YOU
A nice pecorino, not too young, not too old can't be beat.
>>7779261
I love this for breakfast, on good whole grain bread. People in USA think it's weird if you're eating toast without something sweet, unless you're also eating eggs, and they think it's gross.
>>7779294
>People in USA
stop
Edam, personally.
Which cheese is good to fondue? I've never tried it and would like to.
![hammer-time[1].png](https://i.imgur.com/CagHOCB.png "hammer-time[1].png")
>>7779296
hammer time?
brie's pretty good but desu i haven't tried a ton of cheeses
>>7778746
Could you please explain what 'go 'za is about? Its origin?
I like jarlsberg on sammiches
but cheddar/mozzarella mixes are best for melting
>>7778670
what is the cheese covered in and how are you supposed to get it on the bread in that shape
Brie to be quite honest family.
>>7779382
its wax, you peel it off and then use a knife to cut the cheese
think of it like a kraft single but with flavor
>>7779415
turn the fucking hotdog
>>7779415
Serious question.
Why didn't they turn the dog the other way so the sausage got cheese everywhere instead of just a massive glob in the middle? This doesn't seem like rocket science.
>>7779294
I eat bagels and breads with cheese on a frequent basis.
Also Buttered toast is a staple American thing wtf are you talking about
>>7778670
gruyere, soft cheeses are too great to be eaten on bread, but stilton would still be my #1 if id do that
>>7778702
this. but on toast.
>>7778784
I actually tried this just now because of your recommendation.
The flavor is there but holy shit is it dry. Needs some type of spread on the bread slices.
>>7779261
>emmentaler
also known as shitty bland gruyere
