cheese thread? Didn't see one in the catalog.
What are you eating? What d you like to put your cheese on?
Whats your ideal board? What fruit or other snacks do oyu have with your cheese?
Currently having Gruyére from Switzerland on salted crackers, might see if I have any figs.
>>7841395
some deli sliced american, mmm
Test your cheese recognition skills.
>>7841400
triggers aside, I've heard that's nice for lazy eating.
>>7841407
Not sure of the cheese right away, but
>jacobs
My guy. Best crackers.
>>7841395
My friend just came back from Auvergne, so he brought back some Cantal entre-deux and some Saint-Nectaire.I usually just have some with bread. I don't enjoy fruit with cheese all that much.
>>7841395
I have my rule of life which says. If it tastes bad, add more cheese
If it still tastes bad you didn't add enough.
Seriously fucking love cheese of all kinds though.
![61dBIKOhmCL._SL1102_[1].jpg](https://i.imgur.com/l9UPwls.jpg "61dBIKOhmCL._SL1102_[1].jpg")
>>7841407
Blue cheese, hard cheese, goat cheese, soft cheese.
I normally use horseradish cheese on everything
(It's basically pepper jack but they substitute horseradish for the heat)
>>7841411
American cheese varies in quality. From absolute rubbish to a decent tasting melting cheese.
>>7841407
Blue, some form of cheddar, pass, and brie
Was given some of this the other day. Its pretty good
>>7841407
>Blue (I am guessing gorgonzola? it is way too white to be cabrales or bleu d'auvergne)
>Goat cheese
>Castello pineapple ring
>Brie/Camembert/your average soft-cow milk cheese
All that is missing there is some grapes and some chutney
>>7841395
My ideal board:
Roquefort
Brie de Méaux or Camembert
Goudse overjarige
These are the cheeses which I always buy, the backbone of all my cheese boards. I usually have two extra varying cheeses, the ones my local cheese shop has on display. The shop owner has yet to let me down and all the displayed cheeses have a platter of pieces you can taste before buying.
This way, I always have my favourite flavours but I am not limited to what I already know. When I'm not going full board, I usually just buy Roquefort, as it's my favourite cheese of all times.
Accompanyment is usually ruby Port, a strong Bordeaux or sometimes cognac
i dont like cheese
