Leave these fields empty (spam trap):
Name
You can leave this blank to post anonymously, or you can create a Tripcode by using the format Name#Password
Comment
[i]Italic Text[/i]
[b]Bold Text[/b]
[spoiler]Spoiler Text[/spoiler]
>Highlight/Quote Text
[pre]Preformatted & Monospace Text[/pre]
[super]Superset Text[/super]
[sub]Subset Text[/sub]
1. Numbered lists become ordered lists
* Bulleted lists become unordered lists
File

Sandwich


Discord Now Fully Linked With 420chan IRC

Favorite cheeses

Reply
- Sun, 26 May 2019 19:46:26 EST ogPVhKC7 No.158682
File: 1558914386030.jpg -(16878B / 16.48KB, 262x193) Thumbnail displayed, click image for full size. Favorite cheeses
What is your favorite type of brand of cheese right now? I'm loving these baby Camembert things from France.
>>
Marcel Boulestin - Sun, 26 May 2019 19:47:19 EST ogPVhKC7 No.158683 Reply
1558914439030.jpg -(403342B / 393.89KB, 1429x1448) Thumbnail displayed, click image for full size.
They're a little stiffer than a typical Brie or Camembert probably for the sake of shipping, but they're really tasty and I usually don't like rinded cheeses.
>>
Koumei Nakamura - Sun, 26 May 2019 20:00:04 EST FnFfzGGi No.158684 Reply
>>158682
Saint agur blue is probably my reigning favourite to eat with crackers but I cook with gorgonzola often so it's a close runner up.
>>
Bernard Loiseau - Sun, 26 May 2019 22:37:22 EST fEeLLKit No.158685 Reply
>>158684
Never heard of the first one, gorgonzola is similar to blue cheese right? I like stinky cheese on burgers, but not so much for eating out of hand
>>
Michel Guérard - Mon, 27 May 2019 07:34:48 EST HtOcRhL8 No.158688 Reply
I eat cheese over christmas with crackers and chutney. I enjoy them all differently.

I think the roqueforte was my favourite this year. It's strong as fuck. My second choice was probably the super creamy goat's cheese I had. I forget the exact variety but they were pretty much opposites. Third, a semi hard bavarian smoked cheese.

OP, real camembert smells foul you open the fridge and wonder what's rotting but it's delicious. I've never seen shit that good in the stores but when I was 15 my dad worked for a ferry company and we lived 3 miles away from the narrowest point in the English Channel, Dover was nearby. We'd go to Bologne a couple of times a year and get cheese from the market there. That is as good as it gets.
>>
Andrew Zimmern - Mon, 27 May 2019 08:55:20 EST RqXb1/M5 No.158691 Reply
>>158688
Goat cheese has a stank too. Man you are a bunch of stinky people. Any love for cheddar?
>>
Eric Ripert - Mon, 27 May 2019 09:29:36 EST bnDwnI8O No.158694 Reply
1558963776642.jpg -(914652B / 893.21KB, 4320x3240) Thumbnail displayed, click image for full size.
>>158688
>real camembert smells foul you open the fridge and wonder what's rotting but it's delicious
lol
try this one
This isn't even melted it's just that runny.
>>
Pierre de Lune - Tue, 28 May 2019 06:51:13 EST EYTLQcVp No.158710 Reply
1559040673044.jpg -(4996245B / 4.76MB, 5011x2819) Thumbnail displayed, click image for full size.
I love me some brie. Pretty similiar to camenbert but it doesn't smell and it's a bit milder in taste.

Dutch "farmer cheese" is also great, it's made from raw milk which gives it a pretty unique flavor. I'm sure there's an equivalent in other countries that goes by a different name to avoid the copyright.
>>
Bernard Loiseau - Tue, 28 May 2019 19:50:16 EST GKxyvEY5 No.158714 Reply
>>158710
brie vs. camembert? I like camembert because it's buttery tasting, but brie is nice too.

That farmer's cheese sounds nice but I'll never get it in canada. they don't allow import of non pasteurized dairy afaik

some people got in trouble for the raw milk thing in BC. Big Dairy won't let you consume dairy that hasn't been obliterated in a pasteurization process
>>
Bernard Loiseau - Tue, 28 May 2019 19:51:35 EST GKxyvEY5 No.158715 Reply
1559087495405.jpg -(5190B / 5.07KB, 275x183) Thumbnail displayed, click image for full size.
do yall niggas even alpine cheese?
>>
Lidia Bastianich - Wed, 29 May 2019 01:51:15 EST KDcxLcdI No.158721 Reply
1559109075067.jpg -(311090B / 303.80KB, 1125x1125) Thumbnail displayed, click image for full size.
>>158682
These guys have a black reserve that's truly excellent for a cheddar but they are all quite good.

Personally, I love blueberry wenslydale
>>
Bernard Loiseau - Wed, 29 May 2019 11:29:51 EST ANTJkLUv No.158727 Reply
1559143791893.jpg -(19376B / 18.92KB, 300x300) Thumbnail displayed, click image for full size.
This shit right here is delicious. It's like pepper jack except better.
>>
Urbain Dubois - Wed, 29 May 2019 13:40:21 EST n/Pjuxw2 No.158730 Reply
>>158691
Cheddar is okay but it's also often done really badly and a bit mediocre even at best. If you like it strong there's better cheese if you don't then it's just a weak cheese for melting on things. Cheddar is hard to beat if you want to serve it as a secondary flavour though. Distinct but simple, good on potatoes, tuna, toasted with worcestershire sauce and so on. It's pretty much the generic cheese here though.
>>158694
They sell it around here I think. I will find it next time I am scheduled to be eating cheese and it will go on the menu.
>>
Jean-Baptiste Troisgros - Fri, 31 May 2019 00:39:51 EST UQp/hgO4 No.158754 Reply
1559277591408.jpg -(900898B / 879.78KB, 1500x1240) Thumbnail displayed, click image for full size.
Mine would be cheddar, Asiago and mozzarella.
>>
Chaz Fable - Fri, 07 Jun 2019 23:19:55 EST CNFZRBuo No.158852 Reply
I smoked string cheese once. Gave me bronchitis.
>>
Wolfgang Puck - Sun, 09 Jun 2019 07:36:13 EST n/Pjuxw2 No.158864 Reply
>>158694
Bitch, why didn't you tell me this is out of season?

Nah, we're good. I was going to grab some for my upcoming birthday but it's pretty much the middle of the gap between seasons for this stuff. I can get some as part of my christmas cheese board though.
>>
Pierre Gagnaire - Mon, 10 Jun 2019 05:33:21 EST MwLiF3Um No.158870 Reply
Where the manchego love at? Some roast beef, a bit of spicy mustard and manchego on a sub roll is heaven
>>
Fernand Point - Wed, 12 Jun 2019 17:51:22 EST bnDwnI8O No.158883 Reply
>>158864
If it makes you feel better they're only just now starting to catch herring for surstromming, it'll be ready by late August.
>>
Adolphe Dugléré - Wed, 12 Jun 2019 18:28:02 EST n/Pjuxw2 No.158884 Reply
>>158883
I like strong cheese. Not crowd dispersal agents. Cheese tastes nice, some people say "yuck" there aren't videos of this happening with cheese.

The guy tries to vomit in a lampshade which of course is useless and just funnels his puke. There is a lot of puke. Don't watch this video on a full stomach:
https://www.youtube.com/watch?v=ye4eYi99FTg
>>
Chen Kenmin - Thu, 13 Jun 2019 00:53:09 EST OgJSPx4A No.158886 Reply
>>158870
I've never tried this but I'm not a huge goat/sheep cheese fan

i am interested though
>>
Jules Gouffé - Thu, 13 Jun 2019 18:34:52 EST bnDwnI8O No.158887 Reply
>>158884
bunch of dramaqueens, it's not that bad and the flavour is quite delicate.
>>
Michel Roux Jr. - Wed, 19 Jun 2019 07:54:10 EST gfO9jCcH No.158959 Reply
Raclette forever, man.
>>
>>
Rose Gray - Thu, 20 Jun 2019 04:58:18 EST e/aFcqya No.158981 Reply
>>158971
I mean.. its decent cheese, but awfully run of the mill in how available and plain it is

blueberry wensleydale. Youve never had a proper bagel until youve had it
>>
Curtis Stone - Thu, 20 Jun 2019 21:45:44 EST e/aFcqya No.158998 Reply
>>158984
What would you say if i told you i saved cheese wax and made candles out of it?
what would you then say if i said the candles last longer than ones you buy?
>>
Marcelo Zana - Fri, 21 Jun 2019 14:55:00 EST c8g26eBq No.159014 Reply
>>158998
Lol stinky cheese candle. Babybel is pretty good. It's pretty acidic. I like that zing
>>
Curtis Stone - Fri, 21 Jun 2019 17:21:16 EST e/aFcqya No.159021 Reply
>>159014
Do yourself a favor and try Cabot extra sharp
Should blow your mind if thats what you like

Report Post
Reason
Note
Please be descriptive with report notes,
this helps staff resolve issues quicker.