No.11086
Cheese thread
I loves me some delicious cheese. Blue cheese like Stilton and Roquefort are my favourites.
Pic : Black Bomber. The fucking best cheddar ever.
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No.11088
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No.11134
My fav has to be parmesan. And not your local shit, the real deal from Italy. So good.
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No.11135
>>11134
Pecorino is also nice but I never use much of either since both me and my wife think they smell of sick.
Gorgonzola and castello blue are two other cheeses I like quite a lot.
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No.11141
I've really wanted to get into cheese, but the only place in town with any special cheese is PUBLIX and their selection isn't the biggest, the most exotic thing they have is some kind of wine infused hard cheese that I founf rather enjoyable. I'm not a fan of bleu cheeses or camembert, but I certainly tried to like them. Any suggestions?
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No.11142
>>11141
what part of the US are you in? there's almost certainly a store that will have some nice local or semi-local cheeses unless you actually live in bumfuck nowhere
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No.11144
>>11141
Brie will have a milder flavour than camembert. Realistically, if you don't like that mold flavor on blues, camembert & brie (with mold rinds) may just not be your thing.
Don't feel bad about limited variety - I haven't found a source for raclette, and cheese is all around me.
Try a cheese with a slice of granny smith apple.
Maybe it is time for a pilgrimage to Wisconsin.
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No.11155
Do americlaps have cheese planes?
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No.11156
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No.11172
>>11155
They're not impossible to find, but I usually don't see them in use.
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No.11173
>>11172
I forgot, you get everything pre-sliced don't you?
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No.11175
I'm a fan of Saint-Paulin myself. Think Edam but a bit stronger and just about spreadable.
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No.11176
YouTube embed. Click thumbnail to play.
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No.11177
>>11173
No, actually.
Surely presliced and preshredded are quite popular, but most people just use a knife.
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No.11223
RocheBaron might just be my favorite cheese.
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No.11238
>>11173
>Not knowing how to use a knife
Pic related?
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No.11249
Cabot sharp cheddar is my daily driver for cheese. It isn't anything particularly noteworthy, but it tastes good and isn't terribly expensive.
Overall though, my favorite has to be Curado Manchego. Gruyere is another favorite.
For the most part, I've had very few regular cheeses that I've really dislike. However, I can barely force myself to eat things like ricotta. It isn't so much the taste as the texture. I've never liked blue cheeses either; I used to be afraid of the weird coloration, but I got over that, tried some, and could barely keep from spitting it out.
Cheeselike products, like American cheese food product and cheesewiz are the devil and need to be purged.
>>11144
I've always quite liked brie and camembert, but can't stomach blues.
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No.11285
Is cheese on Tamagoyaki blashphemy?
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No.11286
>>11177
>>11155
We use a tool that looks like this in America.
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No.11301
>>11173
only a handfull of common cheeses like cheddar and colby-jack come presliced. theres also the ultra processed shit but that's not cheese. if your eating anything but cheddar you have to use a knife.
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No.11306
>>11285
It's probably not traditional, but I've eaten tamagoyaki with cheese. It's not bad, depending on the cheese.
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No.11307
>>11286
The wires break and they still don't make even slices.
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No.11330
>>11301
>not using a cheese plane to get perfect slices of prästost to have with your knäckebröd.
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No.11334
>tfw allergic to this entire thread
>tfw drooling and missing mozarella sticks
id give up my left foot for cheese
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No.11343
>>11088
Winner.
Deep fried mozzarella sticks are my favorite kind and form of cheese.
Pepper Jack cheese between two flour tortillas with some tapatio makes a fine quesadilla.
I am an ""uncultured"" :^) person when it comes to cheese, and so my love for it is simple and True.
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No.11352
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No.11361
Dubliner is pretty good.
I like cheddar, brie, parmesean, and the jack cheeses too.
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No.12358
Love this one here. Norwegian "brun ost" (brown cheese). There are different varieties. This one is made from cow milk and is quite mild with a nutty, sweet taste. There are others that look similar but are made from goat milk. They are much sharper with deeper flavors. This kind of cheese is cut into thin slices with this thing >>11155
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No.12359
Does anyone have any experience making Paneer? I'm working on making a Honey and Garlic Paneer to pair with a Cajun style dish I'm working on.
What kind of acid should I use? I was thinking Apple Cider Vinegar or lemon juice, but I'm open to suggestions.
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No.12360
>>12359
>to pair with a Cajun style dish
What are you cooking, hoss?
And don't you fucking tell me "Cajun pasta" or some stupid shit like that.
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No.12361
>>12360
Cajun-style Pork kulebyaka. Known more colloquially on /tg/ as Meatbread, or Curry Bread.
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No.12362
>>12361
Sorry, I misspoke, Curry Bread is an entirely different thing altogether, but would fall into a similar classification of thick-sauced stewed meats baked into a breaded shell. I'm using French bread dough and a gravy made from chicken broth and pig's blood for mine, my own blend of Cajun seasoning(lighter on the black pepper, more on the white pepper and cayenne), and some potatoes, yellow onion, and celery as well.
I'm still debating on whether to make my own sausage for it, or just use some pork stew meat for it.
I was thinking of adding honey straight into the sauce, to balance out the spice and I was also looking for a decent cheese to pair with the whole thing, otherwise I was just going to settle for shredded cheddar. A Paneer looks like the right way to go if I can get it right.
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No.12363
>>12361
>>12362
Sounds delicious, anon,
I didn't mean to sound like an asshole, I'm just tired of people trying to pass off stupid shit as "Cajun".
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No.12364
>>12363
You're fine. I'm actually making this to show up this retard on /tg/ for, well… posting about the most cringeworthy, plebian recipe I've ever seen, and then getting called out for it for being "too shitty and American."
Seriously, this thing was pitiful. I could post it if /ck/ wants something to criticize mercilessly.
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No.12365
>>12364
Ah well, it could've been worse. You could've been boiling crawfish in plain ass water.
And you know you have to share that pleb recipe. How bad is it?
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No.12366
>>12365
This Bad:
>Hey folks, I've got a new Meatbread Recipe of my own design, and, as I believe there's no other precedent for it, this is the one and only contender for the official 8/tg/ Meatbread Recipe.
>Ingredients:
>1 Yellow Onion(Chopped)
>1-2 pounds Ground Beef or >Pork(depending on how Meaty you want your Meatbread to be
>2 Tbsp Vegetable Oil
>1 can Cream of Mushroom soup.
>2 tsp Chili Powder OR Red Curry Powder.
>2-3 Potatoes, Baked, skinned, and mashed
>2 Cups Shredded Cheddar cheese
Peppers, as desired.
>1 oz Vinegar
>1 Pilsbury Pizza Dough Roll, or enough pizza dough for 1 pizza.
>1. In a large Teflon Pot or Pan put the Oil, Onion, and Ground Beef and sautee until the onions are lightly browned and the beef is halfway cooked.
>2. add Cream of Mushroom soup mix, mashed potatoes, and Chili/Curry Powder. Let mixture combine and thicken. add water if it becomes too pasty, it should be Runny, but not doughy.
>3. unroll Pizza Dough, and coat one side entirely with vinegar. wait 1 minute, then pour your sauce in the center of the dough, spread it out so it coats the dough evenly, leaving about a 1/2 inch of crust exposed.
>4. Add Cheese and Peppers(optional) to Half the pizza. Fold the Dough in half over the Cheese and Pepper portion. Pinch the sides of the pizza closed with a fork, then cut 3 slits In the top of the dough.
>5. Bake as directed by the pizza dough instructions. Take out, let cool.
>6. Enjoy your Meatbread Calzone.
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No.12367
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No.12368
>>12367
If you think that's bad, you should've seen how he reacted to criticism.
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No.12369
>>12368
Was he as furious and autistic as I imagine?
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No.12370
>>12369
>>336899
>>336900
>So.. rather than justify why a recipe I came up with in 30 minutes based around budgeting to be as cheap and as lazy as possible isn't top of the line, I'd rather just point out that I've already had this conversation and move on.
>Simply put, a less observant person would label you as "autistic," but what they actually mean is someone who has invested so much time into a specific hobby or pasttime that they've gained a sense of superiority about it, and feels the need to browbeat anyone on the internet who is, in their mind, wrong. Now this is all well and good if you know your shit, but more problematic is the fact that I'm even able to point out all of this. Your trite, predictable behavior patterns are so unoriginal that I've decided to indicate all of this to you in hopes of it causing some change. If not in you, then hopefully in others who will see that they also exhibit some of these traits.
>Now, if I had attempted to justify my choices, we'd simply go back and forth between me giving reasons for my choices and you disregarding them or mocking them through greentext as if it were some valid form of rhetoric.
>Instead, since I've pointed all of this out, you're instead going to use a simple greentext one-liner about me being this assblasted about getting my feelings hurt. This is not the case, since, again, I'm pointing all of this out. I am merely BORED of this type of conversation. It's predictable, it offers only condescension instead of constructive criticism, and it imperatively leads to a single, unproductive line of conversation, one that hits as many baseless tropes and patterns as your average harem manga.
>At this point, any reply you give is merely for your own sake, in order for you to have the last word. I'm not going to justify it with a reply, and am merely letting you have this conversation. You win, you get the last word. I hope it's worth it for you to have this "win" over a single poster.
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No.12371
>>12370
>I'm totally not asshurt, so let me unload a whole essay on exactly why I'm not asshurt
What a treat he is.
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No.12372
Alright, Here's my first attempt at the Paneer. The result of 1/2 gallon of whole milk, 7 Tablespoons of Apple Cider vinegar, 2 tablespoons of honey, and 1 tablespoon crushed garlic. It yielded around 2 cups of cheese.
To be honest, I should've been more brave with the honey and probably added salt as well, the cheese itself is very mild, and has barely any sweetness, or flavor besides a strong hint of garlic. It most closely resembles a Feta cheese. All in all, I think if I can get the flavor right This could work quite well for the kulebyaka. This is actually a really easy recipe to mess around with. Next time I'll probably add 2-4 tablespoons of salt, and see how that turns out.
I also saved some of the whey for next time, which should result in a smoother cheese next time.
All in all, I'd say this is the start of something beautiful.
If you're at all interested, this is the recipe I followed: https://www.wikihow.com/Make-Paneer-(Indian-Cheese)
I'd love to have someone else give it a try and compare notes.
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No.12436
>>12372
Alright, time for round 2 on the cheese-making. I'm looking to make a mozzarella that will pair well with some Cajun Pork. Does anyone have any suggestions for the flavor I should be going for?
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No.12437
>>12436
I have never made cheese. But I'm looking forward to the result. If you can make mozarella you could also make your own burrata. Which is even more delicious.
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No.12590
>>12437
https://www.youtube.com/watch?v=4B6qYQbvJWY
If you want to make your own cheese you first need to get a fat woman, they produce more milk.
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No.12672
>>12437
Cheese-maker Anon here. I made a ball of Mozz, but forgot to take pics, however I do believe I made a pretty good job of it. It's really best as soon as you've finished kneading it in a salt brine though, when it's at its freshest and is naturally melted and gooey.
Now I have a bit of a new project involving cheese: a Holiday Cheese Ball. I've got homemade Cream Cheese and Mozzarella down, and combining the two will make for a nice hors d'oeuvres around Christmas time.
The problem is that I have no idea what I want to do for the flavor profile. Any suggestions?
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No.12690
>>12672
I wouldn't flavor it. These things are best with their original flavor. If you want to add something, do it by adding a garnish or combining it with something. In your case you could add some naked cherry tomatoes.
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No.12713
>>12690
I'm making a Cheese Ball, an American dish made by taking Cream Cheese and a shredded cheese, usually Cheddar, and blending them together with a mix of seasonings and flavors, shaping it into a ball, then coating it with nut slivers or shredder bacon. This is then served on a platter with knives so you can spread it on crackers. Very American.
I'm trying to work out a good unique flavor I can try with it.
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No.12733
>>12372
Paneer is basically just streetshitter tofu. It has an extremely mild flavor, just like the milk you made it from. I'm not sure what you expected.
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No.12736
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