Recommend good cheeses to me please.

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No.

>>8978110
fuk u

blew cheese

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>>8978015
Pepper jack is my favorite, its simple yet tasty! :D

blough cheese

>>8978015
>Smoked Gouda
>Emmental
>Goat Cheese
>Quark/Farmer Cheese
>Mimolette
>Irish Porter Cheddar
>Pag
>Gorgonzola/Stilton

There's about a billion good cheeses out there. Learn the basic characteristics: moisture content, milk type, mould type (if any), ripeness, washed vs. unwashed, typical use, ect... Then try some from each variety. Finally, learn what pairs with what, start with food, then move onto wine. Learning about cheese is a long process so just do a bit at a time and you'll accumulate knowledge over your life.

>>8978015
Belly button cheese

>>8978986
These are all really good cheeses. Nice choice to put smoked Gouda at the top, it's my favorite.

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>>8978015
Mimolette

>>8979120
Looks like a cantaloupe, but it's cheese. Not sure if I'd trust it.

sainte maure

https://en.wikipedia.org/wiki/Comt%C3%A9_cheese

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>>8978015
Casu marzu

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Cheddar.

>>8979396
It's pretty good, it's like Parmesan but harder and with a nutty aftertaste. The rind is quite bitter, which can be good if you have a sweet pairing for it. The orange colour comes from a colouring ingredient which is a type of nut (hence the taste).

Brie, sharp cheddar, pepper jack

>>8978015
Gorgonzola.

>>8979525
>The rind is quite bitter
Because it is infested with cheese mites and mainly made up of their poop. Thats what makes a mimolette.
>which can be good if you have a sweet pairing for it.
You dont eat it, numbnuts. I swear, Americans reading about cheese online to go role playing on a chinese cartoon forum...

>>8978015
Manchego

Fontina cheese is so fucking good

>>8980249
>>8980249
I'm not American. The rind is edtible, so you can eat it. Only retards insist on enforcing arbitrary rules about what you should and should not eat. It's equivalent to not eating the pizza crust, or cutting the crusts off your sandwiches. Why don't you go take a nap with the rest of the 5 year olds?

>>8980399
Not the guy you're responding to, but an apprentice cheesemonger. You're both right depending on whether or not you're eating a young or aged mimolette. The younger one has a softer, edible rind while the aged rind will probably fuck your mouth up because it's so hard.

>>8978015
brie

in no particular order

> epoisses
> reblochon
> comte
> stilton
> manchego / sheep's cheese in general
> gruyere

maybe skip epoisses if you're not used to smelly cheese

>>8979396
no. its good. try it. TRY IT.

>>8979477
fuck off, asshole. i dont eat maggots, i kill them.

parmigiano reggiano
roquefort
camembert
gouda
english farmhouse cheddar
gruyere (in fondue or melted)
chevre
asiago fresco
gorgonzola dolcelatte
blue d'avergne (im partial to blue cheese. maytag blue is good)
any good aged goat cheese, with wrinkly outside

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>>8978015

>>8979477
>>8980235
even the Frenchiest of French can have a hard time with these two.

>>8980399
>Only retards insist on enforcing arbitrary rules about what you should and should not eat.

Only retards eat literal shit.
Well, retards and dogs.

>>8980829
looks like a block of peanut butter

blue bazinga

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>>8980829
10 out of 10, I would also recommend Messmör

>>8981206
>Only retards eat literal shit.

He says as he scoops bacteria loaded, fermented cow tit juice into his mouth.

>>8978015
Danish Blue

Should cheese be served room temperature or cold?

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I really like Boursin and Roule cheeses in the summer spread on some toasted fresh bread. I also like Manchego Curado with some quince paste and wine on the side. Also really sharp Vermont Cheddar and some beer is pretty great.

Humboldt Fog

>>8981777
room temperature generally

also recommending chaource if you can get hold of it, a great soft cheese

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Cabrissac, it's a very nice tasting non-stinky goat cheese with a flavorless meme ash coating.

American cheese

>>8978015
old amsterdam
obatzder
babybel
gorgonzola with mascarpone

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for me, it's cheddar, the best cheese.

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My personal favorite is Limburger.

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Can't beat The Classic.

>>8979516
>>8982260
There is of course absolutely nothing wrong with a high quality well aged Cheddar.

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*blocks your path*

>>8982298

>implying American Cheese is actually cheese

>>8978015
cheddar

>>8978015
pecorino romano
blue stilton
tete de moine
feta

>>8981195
carsu marzu aint french

>>8982284
bretty good too

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>>8978015
My favorite is Goat's cheese

so good on its own

>>8979120
>>8979396
DO NOT TRUST IT
THE CHEESE IS MADE WITH BUGS

No one's suggested Cambozola black label yet?

It's got the bitter tanginess of gorgonzola with the stinky creaminess of camembert. It's my absolute favorite cheese, and it's fantastic with some earthy, seedy crackers and dried cranberries.