What would you consider 4 essential cheeses?
What would you consider 4 essential cheeses?
cheddar
parmesan
american
swiss
pepper jack
pamesan
jarlsberg
Gruyere
Cheddar
Blue
Parmigiano Reggiano
kraft
provel
velveeta
whiz
velveeta
kraft singles
provolone
ektakata
Cheddar, parmesan, camembert... Actually scratch camembert, and parmesan and cheddar could be combined, similar flavor with aged cheddar... Some sort of fresh cheese is always good too, but also blue cheese or similar, and something melty but also feta types...
Maybe aged cheddar/parmesan, feta/blue, queso fresco/mozzarella, camembert/brie...
I know some of those are pretty different, but similar-ish profiles in my mind sort of. Pretty sure I'm missing some major cheeses though fuck.
This is difficult question.
Pecorino
Cheddar
I don't make stuff that calls for much else. I'll eat any cheese though.
>parmesan and aged cheddar
>similar
you're fucking retarded
Good a good hard aged cheddar and compare side by side with good parmesan, they are somewhat similar and fit a similar niche.
velveeta, swiss, cheddar, parmazan
I knew this picture would help me out in the future
>Complaining about cheddar/Parmesan but not feta/blue
The only tard here is you.
I honestly didn't even read that far.
Cheddar
Gouda
Blue
Pepperjack
Cheddar, feta, goat, and brie
Cheddar, American, pepper jack, Swiss
In that order
Kraft Single
Government Cheese-Based Product
Easy Cheese
Velveta
Great Value™ American Singles
Cheddar (Not American)
Mozarella
Brie
A strong blue cheese (Like a Stilton or something)
>And here we find the American
Cheddar, Mozz, Romano, Brie.
Any "cheesy" recipe is pretty much covered with the first two, any Italian dish with the middle two, and the last is because I had an extra and it goes well as a cheese/crackers combo.
Protip: hardness varies with age, rendering your chart pointless
Fresh baguette, under the grill with a drizzle of oil and garlic
bacon in the pan, nice and hot
slice of brie
some rocket salad
assemble them
eat
wala
Havarti
Manchego
American
Vermont
>not understanding that pepper jack is possibly the greatest cheese of non-european/non-wisconsinite origin
lol you've never even tasted the P. Jack
O B S E S S E D
B
S
E
S
S
E
D
Blue is not a cheese you dumb fat clappy fucks
yeah it is
I mean, its not super specific, but its still a type of cheese
cheddar
mature cheddar
extra mature cheddar
kraft
Mozzarella
Cheddar
Parmesan
Cream Cheese
Insanely vanilla choices, but they work
A hard grating cheese (Parmagiano or Pecorino)
A semi-hard cheese for enjoying with bread and charcuterie (I'd probably go for something like a young Cheddar or Gouda)
A soft cheese, which is what I use for melting and sandwiches (Brie or muh dirty argie slightly-more-versatile-imho Cremoso)
A blue cheese (Roquefort)
>Cremoso
Red Leicester
Gouda
Cheddar
Parmesan
Im assuming all the cheeses included here are relatively fresh?
Otherwise whats the point of including hardness?
jarlsberg
ridderost
parmesan
mozzarella
>cottage
>wiz
>cheezits
>black diamond cheese strings
Mascarpone
Gorgonzola
Ementaler
Parmesan
Parmigiano Reggiano
Manchego
Paneer
Cheddar
Parmigiano Reggiano
Romano
Mozzarella
Parmigiano Reggiano
1. daiya
2. chao slices
3. follow your heart
4. miyoko's creamery
smegma seems to be easily at hand to most people
Cheddar of some sort, prefer white and aged.
Parmesan or Romana
Jack, or mozzarella as a second choice
Cottage cheese (i make perogies often)
Cheddar
Parmiganiao reggiano
Brie
Kraft singles
goats cheese
cheddar cheese
brie
and that spreadable kerry gold cheese
Gouda
Mozzarella
Blue
Camembert
O B S E S S E D
B
S
E
S
S
E
D
...
A hard cheese: Cheddar (the real stuff, from Somerset)
A soft cheese: Brie
A blue cheese: Roquefort
And that leaves me with one; I want to pick something like Parmiganiao reggiano but that's four cow's milk cheeses, so I'm torn. Maybe swap the Rouqefort for a blue sheeps milk (something like Lanark Blue) and then have Parmiganiao for the forth?
Parmesan
Mozzarella
Feta
Gorgonzola
Melted cheese, pizza, macaroni, and cheese burger
And here we find the American pretending not to be American.
Are you seriously so deluded you can't admit it's an asshurt yuropoor
Just generally:
Any Mature cheddar
A medium blue hard cheese
Standard goats cheese
Brie of some sort.
Gouda
Brie
Parmigiano
Old Amsterdam
Raw milk ones, matured, served at room temperature and not on a burger...
>Cheddar
>Mozzarella
>Parmesan
>Feta
Cheddar is the absolute staple, as a britbong at least. Mozzarella goes on anything remotely Americanized, like Pizza and Nachos. Parmesan goes on real Italian style food. Feta goes with all sorts of weird healthy shit like salads and middle-eastern lamb dishes.
If I'm making a recipe that involves cheese, you can bet with 90% certainty that it's going to be one of these four. They show up in every single western cookbook, it's hard not to consider them the "main four".
cheddar
camambert
parmesan
mozarella
cheddar
parmesan
mozzarella
romano
yes I'm Italian
Jarlsberg
Brie
Cheddar
Parmesan
O B S E S S E D
B
S
E
S
S
E
D
>manchego
mah nigga
Cheddar
Gouda (not smoked)
Manchego
Brie
All cheeses are essential and tasty, don't just limit yourself to four.
American
Cottage
Cream
Blue
The local supermarket remodeled and added a cheese kiosk... dozens and dozens of cheeses I've never even heard of. Incredible stuff. Then there's the goat cheese guy @ the farmer's market. Some amazing combinations of cow's and sheep's milk.
For so long in the US there was cheddar, jack and American cheese. And that was it.
1. american
2. american
3. american
4. american
Mexican cheeses have become widely available in southern California over the past decade. Some interesting choices.
Mozzarella
Gorgonzola
Ricotta
Parmigiano
EU-Camembert
Parmesan
Gouda
Chihuahua cheese.
There you go, the holy triad of 4 cheeses.
>jarlsberg
Is it even for sale outside of norway
>Not calling it cheese wheel
>American
>Cheddar
>Cream cheese
>Mozzarella sticks
Cheddar
Mozzarella
Mascarpone
Stilton
reggiano parmesan
white >18 month cheddar
feta
camembert
Didn't the OP said cheese? Why are people posting american cheese then, lol.
No. I'm afraid you are the regard.
There is "cheddar" beyond the crap you along side Kraft and Sargento
you're so mad you've descended into typing nonsense phrases
Looks like /b/ is sending their regards to us once again
>cheddar
>I'm Italian
No. I think you're American with a trace of Italian blood.
Fatty detected
Because they're Amerifats
this but gorgonzola instead of american
1. Kraft Singles
2. Leyden Cheese
3. Gouda
4. Mozzarella
Roquefort
Stilton
Pecorino Romano
Parmigiano-Reggiano
Too bad I'm poor so I can't really justify spending $10 on a piece of cheese that'll last 3 days. Cheddar's fucking awful though.
American - for making cheese sauce
Cheddar - for eating on crackers
Provolone - for sandwiches
parmesan - for making pasta sauce
Mozzarella - for pizza
Camembert
gouda
cheddar
mozerella
I'm literally right
Asiago
Grana Padano
Parmigiano Reggiano
Pecorino
Gorgonzola
Caciotta
Provola
It's mozzarella nniorante
morello*
Comté
Ossau iraty
Mont d'Or
Mozzarella
Sharp cheddar
Brie
Grana padano
Feta
Cheddar
Mozzarella
Brie
Edam
Vintage Cheddar
Pecorino
Chevre
Kaprakaas
Comté
Pecorino
Roquefort
Crottin de chavignol
Mozzarella
Asiago
Gruyère
Cheddar
Wouldn't be too sad if I had to trade cheddar for muenster
Brie
Roquefort
Parmesan
Comté
Parmigiano-Reggiano
Gorgonzola
Feta
Camembert
/thread
...
Velveeta
American
CheezeWhiz
Smoked Gouda
Mozzarella
American
Extra sharp Cheddar
Parmesan