If you had to pick one cheese to just eat straight from the block, which cheese would it be?
If you had to pick one cheese to just eat straight from the block, which cheese would it be?
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manchego, thinly sliced
>straight from the block
>thinly sliced
Kill yourself you autistic special snowflake
Mild cheddar, with beer
any good cheese except hard cheeses
Pecorino Romano.
Sharp cheddar is always a classic
Are there any that wouldn't cause immediate constipation?
thinly sliced with my teeth you little bitch
Haloumi
Literal autism
... you know, biting off that stuff would be a hell of a lot less work than shredding it.
Something like Oltermanni
fresh mozzarella master race
casu marzu mustard race
buffalo mozzarella, no question
'san or 'bo, prov' is cool too
>not grilling it first
come on
If I'm allowed condiments... then a sharp, aged, dry, crumbly, British-style cheese. Something like Cheshire or White Stilton. With a jar of Branston Pickle.
Don't knock it till you've tried it. I thought the combination sounded strange too, but it's fucking delicious.
meunster
mozzarella is good sometimes
>cheese and pickle
god like
Havarti with a link of some sort of salted meat and and an alcohol. be sweet.
Vintage cheddar, the longer it's aged the better.
blue cheese, Aura preferred
Stilton!
Grill Meister
Just grill that baby up and hand it to me (in a napkin, of course) or even on a bun or sturdy piece of bread. Whatever. I'd mouth rape it.
Havarti
if i could melt it off the block, raclette f'sho
By itself, gouda.
If I'm allowed to add peanut butter, then cheddar.
how weak is yr tummy user?
Does it count if I eat it straight from the block by setting it on fire and swirling pasta around inside of it?
Sharp as fuck cheddar.
>all of these posts with brand names
probably a crumbly/dry form of asiago molded into a block
...
Mozzarella
A whip cracking smoked cheddar so strong it makes the top of my moth itch
>the top of my moth
better watch it, buddy
Colby Jack
one of the Cracker Barrel family
>literally 2 brand names before your post
...
Dubliner, no contest.
I fucks with the cracker barrel cheese.
Is this related to the restaurant chain at all?
Chihuahua
Yep
Whoa where THE FUCK would one obtain this?
A chalky sharp cheddar with an apple and glass of beer.
Google haloumi cheese. You should find it at a good deli
Gorgonzola
I'm nearly crying looking at these images. This is the stuff that dreams are made of. Thanks, kind user.
Oops forgot image
smoked mozzarella, easy. I eat that shit like an apple anyway.
6-month aged gouda.
This
It's good with a dab of honey or a light bit of chimichurri
jarlsberg, can never get enough of the stuff
Gouda or Havarti
Both are creamy enough for me to eat tons
their "aged reserve" in the black package is my favorite cheese easily
>being autistic enough to pick on someone who was barely autistic at all
Wew lad
t. Ukraine
Ishygtdt desu
Most major grocery stores that have a decent cheese section, or specialty stores.
Grill Meister is NOT Haloumi. It's very different. However, haloumi is good too, but it's not the same.
Feta or blue
You're a bloody genius. I am trying this straight away
Gruyere, I fucking love gruyere
Brie.
Something with a smoky taste and soft texture like camambert or brie or mozzarella. Sharp cheese would probably sting my mouth.
Pepper jack cheese probably. It's a guilty pleasure of mine.
What the fucking fuck is this? Cheese you're supposed to eat like a steak?
this shit's almost too good
whatever cheese is in these
>says mozzarella on the box
Västerbotten, from my limited experience.
brb, MUST EAT CHEESE
>tfw too poor to buy proper cheese
>tfw have to eat cheap industrial cheese
I guess this is the life of the wage cuck.
Pepperjack
Provolone
prosciutto
Cabot sharp sheddar.
A nice Gruyere, probably. Slice it up thinly first.
oud-brugge
a sharp swiss and parmesan mixture would be heavenly
Not a cheese
Anyone ever try this with Velveeta?
queso fresco. crumbly salty, perfect.
peperjack
...
St Albert...there is nothing finer...
Smoke Ghouda, eat some apple slices with that shit
Parmesan
yes plz
gouda aged at least a 1000 days. So it firm to the point of being crunchy in places. Also gets a slight nutty flavor, in addition to the gouda flavor getting stronger.
norwegian brown cheese
this is great, the secret is to take it out of the plastic a couple days before grilling it so the exterior can get dry and hard which reduces chances of it melting too much and makes the exterior crispier
that being said, its cheating.
i can't eat too much of this at a time but it's really good
AOC Comté or some gruyère
Laguiole. My favorite hands down.
>2016
>selecting American "cheese"
not a Euro, but I've been to the US and their cheese is such shit in places, I don't know how they can call that stuff cheese
Because, spoiler alert, your tastes are subjective.
>Meunster
Wannabe brit detected