Cheese

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PLEASE respond

I'm also interested in wine and fruit pairings.

Do I have to be concerned about nuts in cheese? I have a non-lethal allergy to all nuts.

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forgot pic

Cottage cheese and quark is the only cheese I need in life.

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>>9392116
You might like Burrata. It's like Mozarella but it's a pouch filled with curds and cream.

UGGGHHH GUYS WHY IS THERE NO THREAD FOR WHAT I WANT UUUUUUUUUGH WHY DO I HAVE TO MAKE IT LITERALLY JUST GOOOOOOOOD WHAT'S WRONG WITH YOU

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>>9392193

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I'm reading the cheese thread from two days ago in the archive and holy shit you guys can get autistic. >>9383321

I think I'm better off asking the shop lmao

>>9392014
YOU should be okay. Epoisses is my favorite.

>>9392014
>No cheese thread?
See
>>9388778
its a 'cheese' thread.

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>>9392237
>holy shit you guys can get autistic

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>>9392014
Would highly recommend trying out Le Crémier de Chaumes if you ever have the opportunity to do so. Have friends over because I suggest eating the whole thing once you cut into it. The cheese changes texture over night when cut open. This is one tasty creamy cheese. In the mass produced category, I would rate it at least 9/10

>>9392014
You're worried about 2 hours? Lol

Also, go to warehouse wines a few blocks away and pick up some scratch & dent bottles of fancy wine for a song and dance

Just watch out for corked and heat damaged bottles. You can't tell without drinking them so it's buyer beware. That's what makes the place fun. Or extremely stressful if you can't handle surprises, but if you can't handle surprises you'd probably be more of a beer drinker, MUH HOPS

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Just ate Limburger for the first time today.
I only recently got into stinky cheeses, love St.Albray but Limburger was a bit too much for me, maybe I should have eaten less at once but I definitely enjoyed the flavor.

"Protip": If a cheese is too strong for you and you don't wanna throw the piece you've already started eating away, just microwave it for a few seconds and then try again.

>>9392605
I tried that before. The bacteria that makes it stinky started to colonize and spread from my finger tips to the rest of my hand on my left hand. It took me 3 days of soap, bleach, and scrubbing to get rid of it. Fuck that shit. It is the worst stink I've smelled that is supposed to be, "like feet". Yeah, well no foot I've ever smelled was like that. I'm just glad I didn't scratch my balls before realizing what was going on.

>>9392014
Yes, bring ice packs/cooler, you should be able to find a place that sells ice there too, if needed. That's only for cheeses that need refrigerated. The ones that are room temp don't need it.

I wanna make ricotta, what is whey useful for?

>>9392638
gainz

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>>9392605
>americans think St Albray is a stinking cheese
>americans actually microwave their cheese before eating it

Jesus.

>>9393143
>promotes pasteurized meme cheese with no history
>makes fun of americans
Nigga please. Im french btw

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wow weve got some rrrreeeeal casuals here. not a single person wanting calcium deposits in their cheese.

>>9392014
>Do you guys think they'll let me sample an eppoisses to avoid carrying an opened one home?

Why are you asking us instead of just calling them and asking? That way you get an instant, accurate, answer rather than waiting for a bunch of tendie-loving basement dwellers to hopefully answer you.

And yes, any reputable cheese shop will let you taste samples.

>>9392014
epoisses seems to be a bit of a hit an miss. first time I bought it it smelled rank but it was amazingly good. the second one was from a different brand and was nowhere near in flavour, more like an ordinary camembert and pretty rubbery to boot. it was a serious disappointment

some other washed rind cheeses i can recommend are reblochon, herve, chaumes and remoudou but all are much milder

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>>9393143
>>americans actually microwave their cheese before eating it

Suck my hariy nipple, piece of shit racist yourofaggot.

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>>9392080
Port wine and scotch (NO FUCKING BOURBON!) for strong cheeses in general.
Ardbeg 10/Laphroaig QC/Talisker/Lagavulin is perfect for bleue cheese like Roquefort, Castello Blue or Stilton. Also awesome with Mimolette and Beemster extra old.
Glendronach/Edradour/Bunnahabhain pairs well with epoisses and other washed rind cheeses.

>pears
>grapes
>figs
>nuts
>chestnuts
>olives

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>>9392590
I can attest to that! Try it on some French bread and apricot jam.

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>>9392014
Treat yourself to a cheesy faggot!

>>9393205
Absolutely disgusting

>>9393508
said your mother after she gave birth to you.

>>9393218
>any reputable cheese shop will let you taste samples.
Not an eppoisses.

>>9393387
I've never found anywhere that imports French bread, I assume it's not practical.
We have got a baker a few blocks away though.

>>9393551
I have tasted epoisses at Murray's. Zimbro as well.

Now maybe it was some special thing they were doing?

>>9393582
French style you sperghead; of course it's not going be imported from actual France. Good bread goes bad too quickly for that to be practical. Maybe back when "Le Condorde" was still flying you might have some luck if your buddy picked it up in Paris right before he got on the plane to visit you in NYC but otherwise...nope. Get it from a local baker.

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Hey OP I work at a restaurant that has a cheese cart and we offer cheese before dessert courses. Since you like epoisses I'd recommend affidelice, kind of a milder nuttier epoisses with a firmer texture that doesnt ripen quite as quickly. What kinda cheese are you into?

>>9393608
He didn't seem triggered at all, you're just a fucking idiot.

>>9393637
Made me laugh.
It was a good setup, executed well.
Not Super Bowl quality but a very competent weeb troll.

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>>9393608
>weeaboo
>no mention of Japan at all

>>9393648
The gay animu pic accompanying his post would say otherwise, retard.

>>9393651
I posted >>9393598. I did not post >>9393387

>>9393651
Jesus you seem a bit hostile, are you a woman by chance?

>>9393679
Just leave it, man.
It ain't worth it.

>>9393205
Gouda is amazing.

>>9393218
I was posting at 4 am because insomnia lmao. Of course I'll call and ask in person as well.

>>9393634
I've only gotten into normalfag deli cheeses and in the past double creme brie at BJ's. I had a taste of an epoisses when I was a child and never forgot it so for years now I've been trying to find the taste again in the deli, obviously to no avail. Though my favorites would be provolone and swiss. I recently tried some bleu and truffle injected that I really loved, moreso the bleu, so now I'm breaking the crust into fine cheese. I'm going to ask to try some of the strongest Murray's has and pick up their Burrata and some Camembert too. Maybe some Roquefort and Limburger.

For storage though I'm thinking of a large tupperware or plastic-lidded box with some holes in it and wrapping the cheeses in the cheesemongler's paper, and then aluminum foil around it. Paper towels under the Burrata. And then the whole thing into a high humidity crisper drawer that I'll wash beforehand.

I like to pair kraft singles with miller genuine draft

Are you supposed to eat the rind (or whatever the outer white layer is supposed to be) on brie? Just a cheese pleb and the inside was good, the outside was like weird cardboard?

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>>9393608
>>9393646
>>9393651
>weeaboo
you need to gb2Reddit and stay there forever, you subhuman normietrash.

>>9393877
>normie
You don't actually know what that means do you?
I'll give you a clue, it has nothing to do with hating animu.

>>9393884
It has everything to do with hating animu on 4chan.
Go ahead and talk shit about Yotsuba, you subhuman Redditumblr normieturd and see what happens.

>>9393893
Incorrect.
Lurk moar, newfag.

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>>9393902

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>>9393931
Now you have done it, faggot. Enjoy your ban.

>>9393931
>Literally the worst anime
That would be Sailor Moon, anon.

>>9393931
reported ^_^

>>9393960
hello doggo

>>9392014
whats a good cheese to go with some dark bread?

I know this is a very dumb question and I'm not a cheese connoisseur, but when you eat these fancy cheese, what do you eat them with?
Do you just eat it plain or do you put it on bread or something?

>>9393876
You're 100% supposed to eat it. I'll never understand how people can even think of not eating the rind of bloomy rind cheeses like brie or camembert.

>>9393823
Cheese cart guy here. Try to find some forum d'ambert. It's a cows milk bleu with a lovely budget texture without the super sharp nose character of roquefort.
Echourgnac Is a lovely washed rind cheese with some onion in the palette and a springy, swiss like texture.
Also look for some goats milk brie because I think it's so much better than cows milk.

>>9394558
Forum d'ambert has a lovely fudgey* texture
I almost forgot about montbriac. One of my top 3 cheeses by far. Possibly #1. Blue veined, vegetable ash coated cows milk cheese. Think of cows brie but better. Mushroomy, meady, and fucking delicious.

>>9392605
Was it just too stinky or did it have a strong ammonia smell/flavor?

>>9393205
In Gouda they are tyrosine crystals

>>9394244
Fruits, nuts, olives, breads, crackers, charcuterie & alcohol or cooked into a recipe depending on the cheese

>>9393876
It can be disrespectful not to. One of the biggest cheese crimes at formal gatherings is to cut the tip of the good part off, leaving the rind for everyone else. There's been times I've seen a horrifying hollowed-out crust of a brie. It makes you feel like you've been given someone's garbage like an apple core. If it's your piece go ahead though.

>>9394558
>>9394588
Thank chum. Working as a cheese cart guy sounds pretty fun.

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>>9393582
I'm >>9393387, not >>9393598.

By French bread, I just meant any kind of crusty bread you like. It's just another name for baguette over here.

For a great gourmet experience, pair your fat and salty cheese testure with something sweet, sour and nutty.

My personal favourites:
- fruity wine or beer
- figs
- pears
- dried dates
- apricot jam
- almonds
- raisins or grapes

>>9393387
Le Crémier de Chaumes on French bread with apricot jam sounds like a good pairing. Will try.

Which is the best Tomme cheese?

Are you supposed to eat the rind?

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>>9392080
Maybe this can help?

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>>9397914

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>>9397919

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>>9397925
Hope that helps.

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>>9394558
>goats milk brie

Please. Why are foreigners so obsessed with Brie? If it's not made with cow's milk in the Brie region then, it's not Brie. Just call it "bloomy rind goat cheese" or something.

>>9394244
You can eat most hard cheeses like Comté, Beaufort, Gruyère etc... on their own as a snack.
Otherwise, any type of quality, artisan made bread with a crispy crust will do. A good baguette is the best imo and goes with
everything.
Eating gourmet cheese with shit bread or crackers can really ruin the experience so you should choose your bread wisely.

>>9396865
It varies. Just ask your cheese monger to make you test some of them before buying. Sheep milk tommes from the Pyrenees like Ossau-Iraty are my favorite personally.

>>9398037
>Why are foreigners so obsessed with Brie?
It's relatively bland and the name is easy to pronounce.

>>9397630
Yes fuck you.

>>9398058
Its also the normiest fancy cheese.

>>9392014
Yes you'll be fine, pair with a tart white wine and dry fruit as it is quite a salty and pungent cheese.

>>9393634
What's the red thing third from the left on the bottom row?

>>9394618
There's not much ammonia in a washed rind
>>9392626
It's b.linens mold that grows on washed rind, the same stuff that shower scum is. That's why it's the same color.

>>9398058
I work in a shop that sells brie and I still meet people every day who struggle with pronouncing it

>>9398058
This. It's like Kleenex tissue paper. They also refer to almost every hard cheese as cheddar in the anglo-sphere or ask if the

>>9398037
Ossau-iratay is fucking awesome. So are the rest of your opinions

>>9398494
I HATE the average American cheese customer. Seems about 1 in 10 have any knowledge or opinion worth fuck all.

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>>9392014
I was lurking here while at work and figured I'd share a pic of some beautiful truffle infused cheese I made

>>9398703
I want to learn to make cheese oneday.

>>9399622
I was watching this guy's videos. I never made cheese, but he seems to know what he's talking about.
https://www.youtube.com/watch?v=VR3DSO5vBrQ&t=9s

It kinda made me want to start making some cheese.

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>>9399622
>>9399640
Yeah it is really not that hard just follow a recipe like any other cooking. If you wanna make an aged cheese just make sure you have a 50-60°F spot to keep it for a couple months. Preferably on a wood board, and turn it once in a while. Aged cheese recipes have roughly an 80% gallon to pound yield ratio so a couple of gallons of un homogenized raw milk should yield about a pound and a half of cheese. Bloomy rind and washed rind cheeses are about the same. I don't recommend washed rind for the home cheese maker. That's a lot of funk for where you sleep. Mozzarella, ricotta, cottage cheese, and yogurts offer instant gratification and are a good place to start.

>>9392014
Dude... when going to a Cheese place, your allready paying for their expert knowledge

>>9394204
What kind of dark bread? Wholewheat, ryebread, ...
I'd recommend having it crusty and slightly toasted.

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>>9393876

>>9394558
>forum d'ambert
"Fourme".

>>9394244
plain/with bread/with pound cake/with a fruit

>>9393205
I used to live in the Netherlands and we would always buy the 5 year aged Gouda, shit is fucking amazing

>/cock/
Someone should probably break the news to OP.

You're preparing for a picnic. You're bringing
>Cheese
>Bread
>Cured meat
>Fruit
What do you bring?

>>9402077
Who am I with? That's important information. Also what's the season/temperature going to be like?

>>9402083
You're with an old friend that you haven't seen for a few years since college graduation.
It's midsummer, around 88 degrees, very low humidity, clear skies, slight breeze. You're sitting in the shade to stay cool.

>>9402092
Far too hot for a picnic. Going to a restaurant instead.

>>9402097
Pussy.

>>9398412
... brie is not a fancy cheese. It's the vanilla ice cream of cheeses.

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>>9392116
How do you eat cottage cheese?
Like, alone with a spoon? Or do you spread it on bread?
I've been interested in trying it because /fit/ says it'll make me big and stronk but I never ate it growing up.

>>9403001
fill a mug, add some sugar if you're a pussy, eat with spoon.
>spread it on bread
you'd eat more bread than cheese that way.

>>9402140
Okay, but take your brie and wrap it in crescent dough, cook for time on crescent dough package. my favorite snack.

>>9403001
with pineapple 11/10

>>9397630

when eating brie, its customary in france to eat the rind. but you dont have to. its just a preference.

>>9398409

a lot of cheeses you cant eat the rind

>>9392080

most basic rule of thumb: match the strength of the cheese to the strength of the wine. strong cheese = strong wine. you dont want one to overpower the other

>>9392107

most cheeses don't have nuts, most are just milk, salt and enzymes

>>9392187

it is mozzarella

>>9393205

mmm crunchyyyy

>>9403841
I thought I saw something about spreading it on crackers as well, so I was thinking like bread and cheese. Straight with sugar sounds a bit gross but I'll try this
>>9403896
thanks both of you

>>9392187
an italian restaurant in my town makes their own burrata. i had no idea until i ordered it and the chef came out with a bucket of curds and a cheesecloth, 5 minutes later I was eating it.
it was fantastic.

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>>9392014
Nothing beats a proper vintage cheddar lads.

>>9404107
>Alsace-Lorraine in France
rofll

What's "Mons"?

>>9403001
i love cottage cheese as it is.
when i had a major tooth infection and could barely chew or swallow I lived on the cottage cheese and apple sauce.

>>9393876
You miss the most healthiest part of it.

>>9405201
A meme fromager-affineur.

>>9393178
T'as déçu toute ta famille mon gars meme tata simone

>>9404107
>Basque in Brittany

>>9393396
>fag

>>9407395
il est où ton argument, fils de déchets ?

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>>9401069
>it is really not that hard
topkek. just shut the fuck up. you know nothing about making good quality cheese. what are you, german or anglo ?

>>9402140
his point is that normie americans only know like 4 types of cheese, of which brie is the fanciest

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>>9403841
>add sugar
what the fuck??

cottage cheese is to be eaten plain and cold, with a spoon

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>>9392014
>Start buying actual parmigiano-reggiano instead of fake ass Parmesan since I now live on my own and have both spare money and my own damn fridge
>Start to realize it tastes good sliced
>Waste almost an entire block slicing it off and putting it on bread instead of making an actual meal or something
>$10+ down the drain

Help me.

>>9410493
>enjoying food is wasting it
You don't deserve nice things

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>>9409593
Just someone who has done it hundreds of times and I don't find it more difficult than following any other recipes. I do it for a living and have won gold medals. Definitely not more difficult than the lagers, ales, and ciders I home brew too. Maybe you are just mediocre, did you ever consider that?

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>>9398037
Hey anon, st-nectaire is my favourite (st-nectaire fermier) , maybe because it comes from my region in France !


I like crottin de chavignol (and any goat chesse)

Vacherin mont d'or, raclette, fondue

there is so many type of good cheese !

cheers

>>9409716
>things that never happen

when i was younger, my grandpa and dad used to buy some "Fromage aux artisons" wich is basically hard pressed cheese with a tons of those littles fuckers https://fr.wikipedia.org/wiki/Acari on the top of the crust, called artisons

https://www.youtube.com/watch?v=aAZkwAR1U6M

>>9412522
Good post.

>>9392014

What is the best baked cheese

>>9393351
How about beer? Dark ales go great with aged hard cheese, saisons complement ripened cheese, and IPAs form a good contrast with soft cheese.

>>9398465
Looks kind of like port wine cheese, which contains exactly what it says it does and is spreadable. It's an interesting style that doesn't really have a counterpart outside of the US.

>>9413175
Don't respond to that autist. Pairing is more about a handful of don't than a specific set of this ONLY pairs with that. There's lots of room for creativity and eating and drinking what YOU like. To answer your question dark beers are great with old sharp cheddars imo. You should just go for whatever comes to you and go from there

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>>9392014
Kinda late to the party, but I go to Murrays occasionally. Yes they let you sample things. Your cheese will be fine un-refrigerated for 2 hours. All of their washed rind cheeses are so good you'll finish eating them before they go bad anyway. Recently I was at their restaurant two doors over and of the 5 I tried there was one really good one I can't stop thinking about, pic related.

http://www.murrayscheese.com/haystack-peak

>>9413868
reported

>>9413868
This is surprisingly good on toast. I like to put it on lunchmeat sandwhiches and burgers too

>>9413868
Ingredients: Whey, Milk, Canola Oil, Maltodextrin, Milk Protein Concentrate, Sodium Phosphate, Contains Less Than 2% Of Modified Food Starch, Salt, Lactic Acid, Whey Protein Concentrate, Mustard Flour, Worcestershire Sauce (Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices (Contains Celery), Tamarind, Natural Flavor), Sodium Alginate, Sorbic Acid As A Preservative, Color Added, Cheese Culture, Enzymes, Natural Flavor.

Holy shit! Corn syrup in a cheese style product, lol. Is th>>9414035
ere any amerilard processed food (((corn syrup))) doesn't raise it's ugly snout in?

I like my cheese like my dicks.
Soft, smelly and french.

>>9413857

That looks bretty gewd. What's the flavor like?