Cheese thread

What kinds of cheese do you have in your kitchen at the moment?

I have some mature cheddar, Brie, Shropshire Blue, Idiazabal, Pecorino Romano, and Parmigiano-Reggiano.

Jarlsberg for snacking on with crackers
Colby for every day use such as grating and adding to pastas

just a chunk of parmesan

i only buy groceries for the week/stuff i have meals planned for

Kraft cheese whiz. I pair it with a nice 2015 Mad Dog 20/20.

Sounds fantastic

Gouda

just picked up some sharp farmhouse from miyoko's creamery. hoping to try their mozzarella sometime.

>i only buy groceries for the week/stuff i have meals planned for

Same here, I've had ham and cheddar toasties for breakfast, roast beef+shropshire blue+lettuce+caramelised onion chutney and tomato+chorizo+brie sandwiches for lunch and will be making carbonara with the pecorino romano and parmigiano-reggiano for dinner.

The Idiazabal was a present from a Basque friend and is untouched at the moment.

Maasdam > Emmental > Edam > Gouda tbqh

Red Leicester, jaarrlsburg, and cheddar blocks yo

Venezuelan Beaver Cheese

3 oz of some kraft shredded mexican blend and a few slices of american cheese

Pre shredded four cheese Mexican

Please help

We are one my brother.

bump

I just grated up the last of my mature Cheddar, Double Gloucester and Red Leicester to mix them. The Double Gloucester I have at the moment is particularly nice.

Sharp farmhouse...what? Lots of cheeses are made in farmhouses.

Semen

some spanish cow-sheep-goat-mix queso, aged gouda, and cream cheese with red radish and green onion

Balderson 2y cheddar, dubliner, feta, parm reg.

Craving Sartori raspberry ale cheese.

>I have some mature cheddar, Brie, Shropshire Blue, Idiazabal, Pecorino Romano, and Parmigiano-Reggiano.
I have some marblue, camembert, new york cheddar, asiago and romano.

>raspberry ale cheese.
ooo, sounds yummy

DOCG 24 month parmigianino-reggiano from the only place that comes from (protip: it doesn't have combination fireworks and porn stores)
Pinar brand labneh from Turkey
DOP feta from Greece
Consider Bardwell Rupert from Vermont
Quark from Hawthorne farm

Missing in action: WIDF plastic '''cheese'''

Basque cheeses are good like etorki made from sheep. Always felt basque region have the best French cheeses.
Italian cheese have their peculiarity.

Shredded cheddar, Kerrygold swiss, camembert, cambozola, parmigiano-reggiano, and gruyere. I made macaroni and cheese recently, but even without that, I'm a cheese whore.

I eat that stuff by the fistful straight out of the bag. No shame.

Cheddar, Parmesean, Colby Jack, Cream Cheese, and a bunch of Mozzarella string cheese
Then again I'm on a keto diet at the moment so it changes a lot and I go through a ton

This is my favorite cheddar. Have a block in my fridge but idk what to do with it

Anyone know of other cheeses like a well aged gouda? Like hard cheeses with the sharper than cheddar almost salty crystaly cheese flavor if that makes sense?

half a chunk of sharp chedder

Mimolette, but possession is a felony in certain backwards countries that rhyme with 'la unenlightened snakes of uhhhmerica' (this is just a statement of fact, I hope I don't get droned for this)

WIDF currently en route to your house

None whatsoever

try old amsterdam

How much is a chunk? Can you express that in football fields or Volkswagen beetles?

i've got 5 packs of white american slices

I have some aged vermont white cheddar, some smoked gouda, sliced jalapeno jack, a piece of parmesan and some shredded three cheese blend of parmesan, romano and asiago.

Did you notice it's vegan? I guess I'm not necessarily against calling it cheese, I'm just curious about what it's actually composed of.

>In 2013, the Food and Drug Administration detained about a ton of the cheese, putting further imports to the United States on hold. This was because the cheese mites could cause an allergic reaction if consumed in large quantities. The FDA stated that the cheese was above the standard of six mites per square inch.

They detained an entire ton of this shit. That makes me sad. What a bunch of faggots. An allergic fucking reaction? Ban the shit out of food in general then?

Have you tried parrano?

>Combining the flavour of aged parmesan with a pliant texture, Parrano is marketed as an Italian-style cheese. Taglines have included "The Dutch cheese that thinks it’s Italian" and "Sort of Italian." However, Parrano is technically Gouda cheese although its flavour is more pronounced than that of traditional Gouda.

It's a little softer than a typical hard gouda, but the flavor is stronger and quite delicious, plus it takes on some really nice crystals.

just go on the website:

"Aged English Sharp Farmhouse

A hard, aged, sharp round with complex flavors and a long finish that will continue to deepen in flavor and texture as it ages in your refrigerator. Serve with crackers, in a sandwich, or turned into a luscious sauce for pasta or vegetables when melted with nondairy milk.

6.5 oz.

Free of cholesterol, lactose, egg, soy and gluten. Non-GMO product.

Ingredients: Organic Cashews, Filtered Water, Organic Chickpea Miso (Organic Chickpeas, Organic Rice Koji, Sea Salt, Water, Koji Spores), Nutritional Yeast, Sea Salt, Cultures"


> called Creamery , not using Cream, Milk, etc ...

I'm on mobile and a lazy fuck

I gotta say that actually sounds pretty good though.

Big Dairy (Kraft, etc) tried to shut down domestic producers who use wood too. Same people who want to make it illegal for consumers to be able to trust the labels on their food.

It's depressing how people who defend these companies (Wisconsinites, obviously) think that they're supporting "free markets" when it's as plain as day that the big guy always wins if you let him shit all over traditions and small batch cheese makers. Having nothing but UHT pasteurized bland garbage cheese is "freedom", I guess.

It's such bullshit. This is why we need a bernie sanders

I want to set up an illegal cheese smuggling ring

I bet I could make a lot of money from faggots in new york

I know someone who does this
They make a lower middle class income off it
It's fine because they're married and their spouse earns enough, it's more about a love of cheese to them. But it's certainly not out of the question to make it into a real job, to the extent that any criminal enterprise can be called a job

Sharp Cheddar