No.15039
What's your favorite cheese, /ck/. I just had some Delice de Bourgogne, It's beat out Saint Albray as my new favorite.
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No.15040
It'd be faster to list cheeses I don't like.
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No.15041
>>15039
Brin d'Amour is very tasty. It comes in a thick crust of thyme and rosemary. I don't know if you can get it in burgerland as it's made from raw sheeps milk.
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No.15042
>>15041
Raw milk cheeses in Burgerland are legal if they've been aged for more than 60 days.
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No.15043
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No.15044
>>15041
milked your mother's big german tits
should have cheese for the burgers soon
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No.15047
>>15044
As much as I like big tits, human milk does not curdle. You can't make cheese from it.
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No.15049
YouTube embed. Click thumbnail to play.
I always found it weird that what basically amounts to rotten milk is pretty much the most delicious thing ever.
Then I find vid related, where this lady says that rotten lamb heart tastes like an old gorgonzola. wtf.
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No.15050
>>15047
>You can't make cheese from it.
It has been done several times. Look up that artist in New York who pumped his wife for cheese.
You can't make hard cheeses though.
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No.15060
pic related tbh, though I wish it were easier to find good cheeses over here. Whole Foods is the only place I can usually find a good selection
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No.15061
>>15060
your cheese is a wine
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No.15062
>>15060
This is absolutely amazing cheese.
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No.15070
>>15060
I need to find this.
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No.15071
>>15047
Doesn't taste very good either. Like milk that has gone sour with a pinch of sugar.
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No.15072
>>15060
I'm a Texasfag, so I can get a good selection at HEB+ and HEB Central Market. Shit even regular HEB has a better cheese selection than most stores.
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No.15074
>>15072
Forgive my ignorance but what is this HEB you speak about?
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No.15075
Reblochon. Especially when prepared as Tartiflette. Alternatively Raclette is good too.
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No.15077
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No.15101
>>15075
>Raclette is good too.
But what cheese wouldn't be good toasted like that? Shit, I's eat dried part skim mozzarella if it was toasted like that.
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No.15102
have you guys made your own cheese? it's not hard but rather time-consuming to maintain the cheese
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No.15115
>>15102
>have you guys made your own cheese? it's not hard but rather time-consuming to maintain the cheese
I have not but would like to.
What cheeses have you made?
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No.15119
>>15075
What does it taste like? Saw Reblochon today at the store and wondered if I should take one.
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No.15121
>>15101
Well yeah, but it's also good served plain.
>>15119
It's similar to Muenster, both have a light flavour but Reblochon is more fruity than creamy, with nutty aftertaste. It is also much softer and easier to spread.
much softer and easy to spread.
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No.15124
I got another wedge of Delice de Bourgogne again. It's even more amazing than I remember. It's so rich and flavorful it forces you to savor every bite, lest you make yourself sick. Each part has its own unique flavor, too. While there is the usual difference in flavor profile betwen the rind, inside, and outside, there is also a differnce between the top and the bottom. I don't know which is which since I am a poorfag and buy it in wedges, but holy shit is it good. It's like multiple cheeses in one. The rind reminds me of a very strong bleu. It's very sharp. It actually burns my throat a little when I eat it. The one part of the top or bottom has a similar, but not quite as pungent flavor. The other part of the bottom or top has a very nutty and buttery diacetyl flavor. It's probably my favorite part. The firmer inner section is more like an extra strong feta. It's kind of pukey, but in a really good way. It's a triple cream cheese so even the "firm" part is super soft, and the "soft" part is like half melted butter. It's not liquid like an epoisses, but it's getting there. It leaves your lips soft and a little greasy. It's like sex in dairy form. I have just a few nibbles left. I don't want it to end. I should have saved it for last. Once I finish this, the only cheese I'll have left is a wheel of cheap "brie." You know the kind. The snow white kind with the boringly mild flavor.
webm unrelated
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No.15133
>>15071
Yeah, that sounds about right, I bought mine online where did you get some?
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No.15135
Mozzarella and sometimes cheddar.
I usually get individually wrapped mozzarella for budget reasons and because it stays good longer.
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No.15380
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No.15393
>>15380
I know you're just saying that to troll, but there is a huge variety of processec cheese out there, and much of it doesn't deserve the hate. It's just real cheese that has been emulsified so it melts better. The problem is some companies make shit that contains no actual cheese, and only a minimal amount of milk byproducts, not even milk.
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No.15398
>>15039
I've had some great cheeses from cheese tasting I sadly can't remember the name of. My favorite cheese to get from the local grocery store is Swiss.
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No.15410
>>15398
>My favorite cheese to get from the local grocery store is Swiss.
You're going to need to be a bit more specific.
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No.15413
>>15135
Why don't you try making your own mozzarella?
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No.15437
>>15410
You have an American IP, so you should know that 'Swiss' cheese refers to Emmentaler here.
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No.15442
>>15437
Yeah, but this is a cheese nerd thread. I assumed he probably meant Emmentaler, but I sometimes hear Gruyere referred to as "swiss cheese" as well.
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