What is the best cheese to take with you while adventuring.

>>50187921

Hard cheese, or stuff with a wax outer coating or rind. Something that's tough for things to grow on or sealed in to keep things out.

Of course, the hardest kinds of cheeses need to be melted a bit over fire to make them edible.

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>>50187921
I think we all know the best cheese for adventuring with.

>>50187921
I prefer a Cheshire cheese. Young, it's rather crumbly, but aged Cheshire is hard enough to withstand the traveling lifestyle of an adventurer. It keeps well, has a good taste, and can easily be melted down into a sauce or use in camp cooking.

>>50187935
Forgive my ignorance, but how do you preserve a cheese wheel once it's been cut open in an adventuring situation?

Magic excluded, of course.

>>50188005
Wax.

>>50188005

Melt a candle over the exposed part?

>>50187921
>What is the best cheese to take with you while adventuring.
Wizards, probably.

>>50188032
>not CoDzilla
>not Pun-Pun
Man, do you even cheese?

>>50187921
Oh, smoked gouda.

>>50188016
>>50188022
You do not re-melt wax over cheese. You use grease-soaked cloth.

>>50187921
Parmesan. A hard cheese for a hard voyage.

>>50188005
Cloth and cutting the moldy parts off.

>>50189034
AGDQ...nice...I prefer Cheese05 though....

>>50189137
Godspeed, Captain Murphy.

>>50187921
>Hate Bleu Cheeses
>Love Smokehaus Blue
explain this

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here, have this.

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>>50187921

>/tgck/
i can dig

>>50189034

Smoked cheese everyday.

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>>50187973

Came here to post this. You can't top Lancre Blue.

>>50189469

I need this in my life. There's monks who drink lacquer when they decide it's time for them to die, so that they preserve their bodies forever. I will do the same with the fat of cheese. My arteries will harden to stone, and I will stand forever as my own statue; a monument to my love of cheese.

>>50187921
Gouda

>>50188052
Those are 3.PF cheese. They came and went, but Wizards remain the same throughout editions

Also Simulacrum in 5e is the only way to get infinite spell slots or wishes.

>>50189586
I suggest you move to the south of france

>>50189903

Sounds like a good plan. Maybe I'll start an Order of cheese hedonists while I'm at it.

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>>50189469
I thought raclette was just the name of this thingy my French wife makes mini pizzas on.

>>50187921
Suffolk Cheese

A thrice-skimmed cheese that can survive half a decade.

And, like the oaken shelf whereon 'tis laid,
Mocks the weak efforts of the bending blade;
Or in the hog-trough rests in perfect spite.
Too big to swallow, and too hard to bite !

>>50190036
>pizzas
...well it does mean "little slice"

>>50189919
GO FOR IT.

HAVE NO SHAME IN YOUR FETISH

I HAVE NO SHAME IN MINE

DO IT FAGGOT

and if you could, find the guy running Blood brew while your at it...I need a copy of his notes to adapt into my document

>>50187921
Parmesan.

Lasts basically forever.

>>50187973

I'm pretty sure OP meant as provisions, not as the party's chaotic neutral loose cannon.

Iberian cheeses are incredible.

>>50189919
You're about a thousand years late to the party on that one m80

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This seems vaguely relevant.

>>50187921
Anything from the Grate/Crumble family. It lasts the longest. Parmesans, etc. I would personally choose Pecorino Romano due to it being part of the daily ration of Roman troops.

t. Former Cheesemonger

P.S. blues don't last long and bloomy cheeses such as brie last for very little time out of refrigeration.

>>50194907
How clean was your cheese shop

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>>50194907
>Blues don't last long

But what am I supposed to eat with my port?

>>50193019

The hell I am.

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Comté, all day, every day. 36 months old if possible.

It's still pretty good when there's mold on it.

>>50189119
Wouldn't the grease turn rancid?

>>50187921
Dick cheese. You can go around offering it to fair maidens all over the realm.

>>50194915
I'm saying relatively speaking. It still lasts a while.
>>50194955
You could still use it, it just usually lasts a little less time than most cheeses.

>>50194907
Cheese anon, are you still here?

I feel like there will never be any better opportunity for /tg/ to learn about dairy solids.

>>50194306
this is really poorly designed. Since one cheese can go with multiple wines and there's more cheeses than wines, why not put cheese round the outside and wines in the middle?

Also, would it kill the person who made it to colour code or something. I don't buy cheese to match my wine, I buy wine to match my cheese.

2/10

>>50189903
Wasn't that basically Epicurus' thing? I think it was him who was obsessed with cheese...

>>50199075
No. He liked cheese, but eating wasn't the ultimate pleasure for him.

>>50194907
Depends alot on how they are stored - a good potted stilton will last for months

>>50189558
You dig /tg/ cock?

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Postan for bread thread.

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>>50199154
Aaaaaand number two.

>>50195482
>it's still pretty good when there's mold on it
That's true of most hard cheeses. Just scrape the moldy layer off and enjoy.

It never ceases to amaze me how many people see a spot of green on a wedge of cheese and just toss it all in the bin.

>>50187921
just produce your own dick cheese while travelling

Is Europe the greatest cheese continent in the world?

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Cheesecake.

>>50187921
https://www.youtube.com/watch?v=RMErg0xkjcs

Casu Marzu

>>50199441
Some one literally just took some cheese that they accidentally left out and when "Eh, fuck it. New type of cheese. Wounder how many people I can dupe with this."

>>50199441
Sardinia the biggest island in the world was a mistake

>>50199154
>>50199161
Bless you, anon

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>>50187921
Casu marzu.
A.K.A. maggot cheese.

>>50199514
You have just described the base of culinary arts.

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>>50199600
>Casu marzu

Yummy nummy cheesy maggots!

>>50190083
Dame peasant that shit was fire.

>>50199600
Sardinia why?

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>>50187921
Cantal or Edam. Basically any hard cheese that's been dried/smoked/sealed in wax will do.

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>>50199441
>>50199600
>>50199660
>2016
>being a Nurgle cultist

>>50195840
Interestingly, rancid is a process totally unrelated to rotting.

Fat going rancid? It's basically the same thing as metal getting rusted. Not metaphorically--they're both oxidization. Keep it in low air flow, out of light, and it takes months. Yeah: fat goes rancid. But really slowly. It's not a bacterial thing. Bacteria just doesn't grow on fat. It doesn't rot, either. Or it does, but incredibly-slowly.

>>50199600
I swear nobody ever says just casu marzu. Is the actual full name "casu marzu AKA maggot cheese"?

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>>50187921
for some reason I can imagine a paladin keeping a pouch of this stuff to boost morale, possibly melting it over every meal he or his party eats.

>>50199388
I see you trying to pull /pol/ shit here. Please go to /ck/ for full effect.

>>50194955
A sharp cheddar

>>50201408
Right? Everyone who has ever read a book is well-aware that cheese-quality is, undeniably, Semitic.

It's an historical fact. "Your rup" is just faggy, anglophile shit. Cheese goes like this: Ethiopian, Sumerian, Egyptian, Assyrian, Israeli, Greek, Roman, Arabian, Arabian, Arabian, European, American.

>>50201513
I'm serious. It ain't gonna work

Another question, what would you take as a cheese alternative if you, for example didn't like the hard dairy?

>>50201717
I hear pemmican was good high protein trail food.

>>50190036
>Swissmar
Cheesehammer Fantasy reboot confirmed.

>>50199600
>>50199660
>>50200780
It's called Casgiu merzu and it's Corsican! Don't confuse them, it's totally different.
It's exactly the same thing.
Don't say that to a Corsican.

>>50187998

Mah nigga. For those who don't know, Cheshire cheese is similar to a cheddar that is extremely dense and flavorful.

>>50201408
I hope it's not /pol/ this time, because then they would be even more short-sighted. Europe has the cheese because Europe is where lactose tolerance happened.

>>50187921
>What is the best cheese to take with you while adventuring.
I usually prefer D-wraiths but scatbikes aren't bad if you are in a hurry

>>50187921
>>50189141
I just got back from a trip adventuring from Friesland (north Holland) to Munchen (Munich), and I can attest to the lasting power of smoked gouda. One pound of it wrapped wax paper and stored in a paper bag in my backpack lasted me the entire two week trip, no refrigeration necessary.

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>>50189586

oh hi there /ck/

>>50201982
Like, really heavy really sharp cheddar? I can dig.

>>50187921
Mozzarella, motherfucker

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>>50187921
American Cheese, conveniently individually wrapped for freshness.

>>50208044
>processed with aluminum
enjoy your Alzheimers

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>>50199154
>>50199161

>>50208062
Enjoy your mold.
I'll be eating my processed non-cheese substitute

>>50208044
As a cheese that's terrible, but I can't see that shit ever actually going off - anyone know if it does?

>>50187921
Any kind of hardcheese with high amounts of fat but smoked cheese of any softer kind would also be my go to cheese for long trips.

>>50208211
It does, eventually.

I bought some once and never used most of it (because it's horrible). I forgot it at the back of the fridge and two years later, I moved to a new house and found that it had molded while I was clearing out the fridge.

>hauskyzja
>set aside cottage cheese cheese for a couple of days till it smells as if something died in it
>fry
It lasts surprisingly long

>>50208044
How horrifying.

So, presumably the harder cheeses you're suggesting you just hack a chunk off and eat by itself, right?

Probably have someone complain if your character makes a sandwich in a fantasy setting or something.

>>50209655

>people never ate stuff on bread before the term sandwich was coined

When wil these memes die?

>>50201436
Excellent taste.

>>50210840
People would've complained that it was a culinary equivalent of kids mashing food together. You don't see people dumping meatloaf into cake or dumping pasta on pizza.

Sure people might have done it as a joke, but until someone with significance doesit, it wwon't be considered the norm

>>50211243
People have been eating meat between two pieces of bread for at least 2000 years, they just weren't called sandwiches yet.

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Wensleydale

>>50211474
Haha, my friend of african descent!

Seriously though, Wensleydale is quite a crumbly cheese, probably wouldn't hold up well to travel.

>>50211474
I now want to include the line "WE'VE FORGOTTEN THE CRACKERS!" in a campaign at some point.

What about Camembert? It lasts a good while.

>>50208044
The Craft cheese slices are actually just "american flavored cheese product".
Proper American Cheese is just a mixture of cheddar, colby, and/or jack cheeses, sometimes colored with annatto, sometimes not. If you get it off a block from a deli, it can be just as good as those cheeses.

>>50212679
Oh, and "american cheese flavored" means literally nothing, since real American Cheese itself is made out of entirely different kinds of white cheeses depending on brand. There's no unified flavor for it because it itself doesn't mean anything other than "frankencheese".

>>50212679
And it's best served by throwing it straight into the trash.

>>50212740
>he doesn't like cheddar and colby jack

>>50212760
No man, they're just doing the old "Every food made by Americans is shit." meme.

>>50187921
Awakened cheese. You can eat any bit hacked off and milk is a health potion. Also other cheeses are transplant organs.

>>50213448
You usually have very nice meats, but I wasn't impressed by the rest of american food products.
Disturbing lack of sauces, too.

>>50213743
I'm almost positive that you only experienced a small percentage of American food.
Barbecue sauce alone causes real, actual fights over what kind of things go into it and how and when it's applied. There are almost as many kinds of bbq sauce as there are states.

>>50212760
>cheddar
>american

>>50213905
American cheese is usually made of cheddar cheese combined with something else.
The actual legal definition is processed cheese that is made of at least two other kinds of cheese. What that actually means is that two kinds of cheese (Usually cheddar and colby) are literally thrown in a blender with a small amount of other cheese products and then pressed back into a cheese block shape.

>>50213905
Yes. Wisconsin and Vermont both make large amounts of sharp cheddar cheeses.

>>50213980
>Vermont
>american

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>>50189469
My raclette never looks that good...

>>50202098
Absolutely superior.

>>50211243

No you're a fucking retard people just ate stuff on bread as a custom without having a term for it.

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>>50214310
Why can't we talk about food without int/pol/ck (can anyone tell the difference at this point?) shitting it up?

>>50187921
Pun pun, is cheesy as fuck

>>50199514
I mean cheese started as milk someone left out for too long and duped people into eating.

>>50187921

Cheez its

It's like cheese but a baked snack cracker

>>50208211
It goes bad slightly after it goes good.

>>50213874
Texasfag here, there's more kinds of barbaque sauce than states and I'm not talking brands.

>>50211243
>pasta on a pizza
Ive bought a spagetti pizza. It was like a bite of garlic toast with every bite of spagetti, 10/10

>>50215298

Milk was just someone sucking animal tits on a bet.

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>>50213874
>>50215662
I'm also from the southeast and I can attest to this. Americans take toppings and sauce as seriously as France takes cheese.

You lads ever had comeback? It's about as local as it gets.

>>50211243
>meatloaf into cake
Because they taste nothing alike.

>pasta on pizza
This exists.

As long as food preparation has existed, people have been putting unrelated food items together. For fuck's sake, have you ever been to a burger joint like Red Robin or some shit? The simple hamburger has an insane amount of permutations.

>>50216318
Never heard of this before. Definitely going to try it the next time I make burgers. What kind of chilli sauce are you supposed to use?

>>50216672
There's no single chili sauce in particular, comeback tastes a little different at every place that serves it. Just Heinz will do fine for a casual preparation. I've been to some no-name backwoods places that make it and the chili sauce completely from scratch.

>>50216716
Awesome! Free reign to do what I want is even better. Think I'll puree whole chillies to maximize their flavor, since that's what sets it apart from other ketchup-and-mayo sauces to me

>>50211707
Preferably right before BBEG final battle.

>>50189578
It is musical

Bamp

>>50215298
That's most likely not right. I'm not an expert on it, but I'm going to guess that hit happened when travelers carried milk in their waterskins. Back then, they where made out of cow stomaches and had some enzyme in/on them that caused clotting. There is also old cheese that was made with herbs that caused the same kind of clotting to make it cheese.

Or so I heard.