The Cheese Thread

[Free]

This video makes me want to visit the cheese section of several stores, buy up random assortments of cheese, and have an all cheese dinner. Or just heat up a couple of those St. Albans crocks and some fresh sourdough bread and dip the night away.

 

[Clara D.]

Or just get a 3kg can of nacho "cheese."

 

[Clara D.]

Okay, I didn't expect my fuckery to kill your thread so fast

A local friend of mine is making cheese, still working on the texture as they tend to be a bit soft.
But they taste like the cheese they're supposed to be.

 

[Clara D.]

Also, why do we not have a cheese reaction?

 

[Free]

Also, why do we not have a cheese reaction?

For the same reason we don't have a wine reaction: alcohol is in beer, cheese is on pizza.

 

[Clara D.]

cheese is on pizza.

Or in the tacos..

 

[Innula Zenovka]

French monks locked down with 2.8 tonnes of cheese pray for buyers

Raw-milk product normally sold only to restaurants or visitors to Cîteaux Abbey is marketed online

www.theguardian.com

 

[Essence Lumin]

French monks locked down with 2.8 tonnes of cheese pray for buyers

Raw-milk product normally sold only to restaurants or visitors to Cîteaux Abbey is marketed online

www.theguardian.com

Sold out.

 

[Katheryne Helendale]

This video makes me want to visit the cheese section of several stores, buy up random assortments of cheese, and have an all cheese dinner. Or just heat up a couple of those St. Albans crocks and some fresh sourdough bread and dip the night away.

An all-cheese dinner... I wouldn't be able to poop for a month, but I'd consider that a small price for that. Count me in!

 

[Innula Zenovka]

The 20 best cheese recipes

From Simon Hopkinson’s classic roquefort salad to Meera Sodha’s paneer butter masala, this versatile ingredient is given a starring role

www.theguardian.com

 

[Jolene Benoir]

Oooh...cheese. One of my very favorite things in this world.

Keep the cheese porn coming, please.

 

[Bartholomew Gallacher]

I happened to have some French infused cheese lessons during my life, which greatly changed my view about cheese forever.

First, up and foremost: cheese is a living thing. It really needs to smell strongly sometimes! If you are keeping your cheese always in your fridge, then this is just downright barbaric and you are limiting its potential flavor a lot.

Eating cheese alone is easy. Sharing some cheese with friends can be fun, but cutting cheese and eating it the right way together is an art, because all cheese are created different. If you are unsure about how to cut it the right way, better let do it your French friend first, observe and do it the same.

And of course: stop to call stuff like "Easy Cheese" cheese, because it is not. It's an abonimation.

 

[Jolene Benoir]

If I left my cheddar out on the counter it would be green within a day or two. I understand, but modern processing techniques don't make it all that easy to leave out.

Since there is, so far, very little cheese porn, I shall contribute.

 

[Essence Lumin]

I feel impelled to include The Cheese Shop skit in a thread about cheese.

 

[Noodles]

So, first off, yellow cheese, of any kind, is gross.

Second, most of my exotic cheese habbits come from "whatever is on clearance at Kroger. Today, I found two things, Buffalo Mozzarella, which I have not tried, and Burrata, which looks like Mozzarella.

I went to move them from their water containers to some plastic containers to freeze them (I know, but close date etc), and I cut the Burrata in half and found it's like cottage cheese inside.

I looked it up, and this is normal. It says it has a "buttery feel". So I tried it, and it sure does taste like someone melted butter and Mozzarella in a bowl and served it up.

 

[Jolene Benoir]

My very favorite thing to do with cheese is mixing it with some kind of fruit. I'm not picky on either, but I do have a favorite of brie and cranberries, or rather a cranberry sauce.

Now, normally brie isn't something I can afford regularly so it's a treat. I probably wouldn't like it if I had it all the time anyway.

My normal go-to's would be cheddar, mozzarella, monterey jack, colby jack, peppercorn jack, jalapeno jack and the like. I'm seeing a pattern here. Lots of variations of monterey jack. Oh well. As to the cheddar, well I live right next door to Wisconsin. You HAVE to love cheddar here. Fortunately, I do. I have had Oregon versions of it though, and it's a run for the money. Impressed.

When I was in Paris? I went to a bakery, got a fresh loaf of french bread, proceeded on my merry way to a cheese shop, and then got some wine. All of it was very, very good. I am not hard to please.

 

[Free]

Free's Cheese Tease

My most local big grocer carries a selection of cheeses from Yancey's Fancy, known as New York's artisan cheese. Already a concern there but I picked up a wedge of their maple & bacon (New York) cheddar. I love maple syrup, I love bacon, and I love cheddar. What could go wrong?

This is not a cheese I would recommend for eating on its own. The flavors overpower each other a bit, which gives it a somewhat rickety taste on its own. It needs to be accompanied by something, like a plate of pancakes or waffles.

Seriously, you're best off serving this cheese on crackers or bread or maybe with a dip (maple syrup? I tried a couple drops on a chunk and it wasn't bad, but I'm thinking this would work with jams), along with a glass of Beaujolais. This gave me a good reason to open my bottle of Beaujolais Villages. I'm not a fan of red wine overall, where they can come off fruity or musty, or both. I don't find Beaujolais without either of these, but I like the crispness, especially when it's chilled.

Overall, good for a quick late snack. Not sure I'd serve it to friends, unless they are serious maple and bacon lovers.

 

[Clara D.]

/me hides my house-brand shredded sharp cheddar in shame.

 

[Lady Darnk Juniorette]

*Fills thread with cheese known as "brick cheese".*

 

[Katheryne Helendale]

/me hides my house-brand shredded sharp cheddar in shame.

I'm actually chowing down on a large bag of house-brand shredded cheddar right now!