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Fucking Cheese, how does it culture?
Fartacus
__BANNED USERS regular
__BANNED USERS regular
Cheese is perhaps the single greatest achievement of humanity since the dawn of agriculture. Fuck sliced bread, penicillin, and the reverse-cowgirl position -- give me some of this shit right here:
Goddamn Roqueforts are awesome. But maybe you're not a big fan of tangy, salty cheeses with hit-you-in-the-face flavors. Maybe you just want something mild you can spread on on a baguette with some veggies or cured meats?
But hey I don't want to overrepresent those unwashed Frenchmen -- certainly no thread on cheese would be complete without the marvelous array of Italian cheeses that make life worth living:
So yeah dudes and ladies, what sort of cheeses do you jerk off about? Do you like soft cheeses? Hard cheeses? Salty cheeses? Mild cheeses? Stinky-feet cheeses? What do you like to do with your cheeses? Where do you buy your cheeses?
I'll get things rolling with my favorite American cheese that I just discovered: Ewe's Blue: An Artisanal American Blue Cheese made in New York in the style of a Roquefort. Honestly as good as any Roquefort I've ever had -- I pretty much had a non-stop orgasm the entire time I was eating this cheese. And best of all, you can buy a wedge or a wheel online!
Goddamn Roqueforts are awesome. But maybe you're not a big fan of tangy, salty cheeses with hit-you-in-the-face flavors. Maybe you just want something mild you can spread on on a baguette with some veggies or cured meats?
But hey I don't want to overrepresent those unwashed Frenchmen -- certainly no thread on cheese would be complete without the marvelous array of Italian cheeses that make life worth living:
So yeah dudes and ladies, what sort of cheeses do you jerk off about? Do you like soft cheeses? Hard cheeses? Salty cheeses? Mild cheeses? Stinky-feet cheeses? What do you like to do with your cheeses? Where do you buy your cheeses?
I'll get things rolling with my favorite American cheese that I just discovered: Ewe's Blue: An Artisanal American Blue Cheese made in New York in the style of a Roquefort. Honestly as good as any Roquefort I've ever had -- I pretty much had a non-stop orgasm the entire time I was eating this cheese. And best of all, you can buy a wedge or a wheel online!
Fartacus on
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My contribution to the thread.
I think I got it from the Last Cheese Thread.
Or perhaps the Hamburger thread.
the "no true scotch man" fallacy.
Extra-sharp cheddars.
Cheese in general.
In fact, fuck you guys, I'm buying cheese the next time I leave the house. Because you reminded me of how awesome cheese is.
I unfortunately can't afford lots of cheese, but so far my favorites are completely dependent on my mood. I like strong stuff - Roquefort, Gorgonzola, etc. are all amazing. I got some Gruyère cheese at a winery recently, that was pretty good on crackers.
I have a huge block of generic pepperjack from Vons, but I barely consider that cheese. It's mostly a quasedilla-and-tuna-melt filler.
:shock:
:whistle: Mine eyes have seen the glory of the coming of the Lord :whistle:
That man will do VOs for anything. That site is so bookmarked.
What kind of cheeses do you folk like on your pizza? Mozzarella is obviously the gold standard, but does anything else satisfy as well?
In moderation, mixed with other cheeses.
Where can I go to get these
The Roadhouse looks amazing
It's just a Wisconsin Cheese promotional site.
They do not exist, unless you make them, afaik
Mmmm...
Good thing I'm too poor to partake too often.
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
You know what it's delicious in? Hamburgers.
Like, when mixed in with the beef. It's so amazing.
As a college student who only eats organic/free range stuff, the fact that that's so amazing is depressing, since I never really have it.
It's a layered wheel of five amazing cheeses.
It's like sex for your mouth.
12, 6, or 3 month?
Valdeon D.O.C is my favorite blue at the moment.
When I was poor in France and sleeping in parks all I ate was baguette + cheap salami + camembert + wine.
All day erry day.
Now I can't stand it
Yum.
twitch.tv/Taramoor
@TaramoorPlays
Taramoor on Youtube
Great, now I'm hungry.
I don't think I've ever tried a Roquefort though.
At the moment I'm slumming it with Cracker Barrell Extra Sharp White Cheddar and Ritz crackers. I need to get some classier stuff.
Suggestions for good cheese and cracker combos?
Not really in to American cheeses so much though. I mean, I'll enjoy them, but I won't go out of my way for them. Except for Swiss cheese.
I get to cut parm as my job.
And you know, some pieces fall off when cutting the wheel. Mmmmm...
What's funny is that you're simply not considered an Oregonian until you've visited the factory.
Communist.
Aged gouda with flavor crystals is also a contender
Fixed.
No offence to tillamook, they make some good cheese. But ew! Medium? All it's good for is nachos, and barely.
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
In fact, I think we may have just a bit of good swiss left in the fridge...
Medium's great when you're broke and want some decent cheddar
I could almost report this for awesome.
What readily available, not ridiculously expensive cheeses would you guys recommend? I like gouda, monterey jack, pepper jack, and swiss. I'm not really into stinky or overpowering sorts of cheeses. I prefer a smoother, creamy sort of cheese.
I picked up a 2 lb. loaf of some Tillamook Vintage Extra Sharp White Cheddar the other day...
It was a good day. Anything Tillamook makes that comes in a black label is delicious.
Flavor crystals
I tend to go for the oozy and smelly cheeses, preferably cow or goat, but I also like a number of firmer cheeses.
This is my current 'Old Reliables' cheese list. It is usually updated monthly. And yes, the way I have it typed here is how it is on the list.
Creamery : Name : Animal : Location
Jasper Hill : Moses Sleeper : Cow : Vermont
Yarmuth Farms : Nonna Capra : Goat : Washington state
Biolgic : Brie : Cow : France
Juniper Grove : Dutchman's Flat : Goat : Oregon
Willamette Valley Cheese Co : French Prairie : Cow : Oregon
And these are the ones that I buy so frequently, I don't need a list to remember the specific names.
Varies : Pont L'Eveque : Cow : Varies
Varies : Taleggio : Cow : Italy
Varies : Gorgonzola : Cow or Goat : Italy
Varies : Pecorino romano : Cow, Goat, or Sheep : Italy
Varies : Havarti : Cow : Varies
Tillamook : Medium White Cheddar : Cow : Oregon
Tillamook : Special Reserve White : Cow : Oregon
Varies : Fromage de Meaux, and Brie de Meaux : Cow : France
Face Twit Rav Gram
Looking over my list, I think it's primarily the Italian cheeses I like,
Yeah me too, probably the only thing I eat more regularly than cheese is the Loperamide tablets i have to take to counter the effects
When certain cheeses age the lactic acid in them crystallizes, adding a crunchy texture and somewhat sharper and saltier flavor to the cheese. You'll find this in older Gouda, Cheddar, Parmagiano, etc.
Face Twit Rav Gram
Alsothis website might interest some.