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Cheese General
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Is chaotic evil that cheese that is named after the pope?
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>>9970642

It's Casu Marzu.
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>>9970628
>King of cheese
>Not mozzarella
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>>9970681
They're all quotes.
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>>9970628
want to put my dick in neutral evil and get it pregnant
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Post Casu Marzu.

It makes me sick but I can't stop looking at it.
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>>9971157


>>9970720

Looks like you already did.
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>>9970628
>Gouda
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i eat this plain.
>buy a package
>open slowly
>bite
>let it melt in your mouth.
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>>9970628
Neutral Evil just looks so appealing, all gooey and melty and warm looking.
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Gorgonzola, stracchino, parmigiano. The magic 3
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>>9970642
It s a sardinian (but you can find it also in other regions of south italy) typical cheese... It s a pecorino with flies larvae in it.
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Gjeitost is interesting but I can olny eat so much at a time. It reminds me of a salty version of that dessert when you boil a can of sweetened condensed milk until the color is close to butterscotch.
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>>9971421
Not cheese, that's the street gutter garbage of New York and Illinois. Unless you've added sugar, cinnamon, and an egg to it, that shit is just as bad as mayonnaise and cottage cheese.
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>>9972091
>that shit is just as bad as mayonnaise and cottage cheese
Oh I see, you just have shit tats.
>>
>Mozzarella, Parmigiano
>Not absolute pleb american casual tier
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>>9971488
This. I like it on occasion but I can't eat a whole cube of it. I buy it maybe once a year with some dark rye or crispbread because I have fond memories of eating it at my Norwegian friend's house as a kid, but I get maybe 1/4 through the cube and the rest goes to waste.
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>>9971157
>>
>>9971488
>>9972960
I wasn't even aware that you could get red cheese outside of Norway. And why do you call it Gjetost? That's not how you write goat cheese in Norwegian.
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>>9973550
Had to Google the name because I don't speak alphabet soup. I picked some up at an international market in an Norwegian church.
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>>9973048
you are like a little baby, watch this
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>>9973575
vagene?
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>>9973586
callu de crabettu. take a newborn goat, and let it drink milk from its goat mom. after he's done you have to swiftly slaughter it and take out the stomach with the milk still inside. then you put it to ferment like other cheese (the enzimes in the stomach do the work of getting caglio)
those who tried it say it puts casu marzu to shame
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>>9973591
Holy shit
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>>9973574
You ought to google a recipe for traditional norwegian sourcream waffles. Red cheese on those is the greatest thing in the world. As long as the waffles are warm.
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appenzeller is on top of the cheese tier list it has no bad matchups
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>>9974177
What do you do with the other 90% of the cheese left over?
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>>9974260
Eat it later. Keep in in its original wrapping, put it in a freezer bag, put it in the fridge, eat it on whole grain bread with plenty of real butter.
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Farmers cheese or ritcotta?
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>>9970628
where's the goat cheese??
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>can only identify the brie
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>>9970628
What's the neutral evil?
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Ate this Dubliner Cheese today, was pretty fucking good
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>>9975753
Epoisses
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recently tried wensleydale and goddamn, that was tasty
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>>9975685
wtf nigger
how do you not know what blue cheese is
get the fuck out you NORMIEEEREEEEE
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What do I do with a big chunk of parmesan cheese that's so hard I can't grate it?
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>>9977287
Buy a microplane?
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>>9973591
jesus fuck and I thought Ortolans were fucking the epitome of cruelty.

https://en.wikipedia.org/wiki/Ortolan_bunting#As_food
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is there any decent supermarket brand? all the butchers here sell is "american" cheese...
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>>9970628
screw you and your goddamn pic, OP. I really want to play a neutral evil character now.
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virgin to limburger here, thinking of making it my weekly cheese purchase.
what would i be in for? what does it -really- taste like?
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>>9977573

I like "stinky" cheeses and found it not good.
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>>9977573
fucking buy it and taste it yourself you dumb fuck holy shit how fucking dumb are you that you have to ask advice on the taste of a cheese just fuycking buy it holy shit how dumb are you kid?
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>>9977539

If there isn't a specialty shop in your area your best bet would probably be a higher end grocery store like a Whole Foods or a Trader Joes.
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>ctrl+f
>no roquefort

what the fuck, /ck/
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>>9973591
Meanwhile in Europe
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>>9975837
That's soap bro
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Oh yes! oh yes. yum yum thanks much!
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>>9977692
Roquefort was very disappointing to me, it's not very complex
Stilton is the king of blues
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>>9977784
You should try Carles Roquefort but it's a bit rare unfortunately. Stilton is a bit overrated imo, there's so many many blues superior in taste and texture.
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>>9977784
Try Smokey Blue from Oregon, cave aged and smoked with hazelnut shells it is not quite as great as Stilton but it is very good and pretty accessible to even people I've met that don't like blue too much
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>>9975665
That's what chaotic neutral is, you philistine.
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>>9970628
whoever made this image is an fucking idiot
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>>9971421
>the memes are real
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>>9970628
If you're gonna go dutch, this is it
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Best cheese rollin' through.
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>>9977866
fuck.
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>>9970628
What's the best cheese for grilled cheese?
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>>9977823
Could you name a few?
>>9977834
Thanks, I'll try it next time I'm at the store.
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>>9977864
agreed
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how do i eat this cheese
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>>9973575
http://www.guffantiformaggi.com/en/chees/callu-de-cabrettu/

>This is much more than a simple cheese – it is almost the forbearer of all cheeses and an authentic example of ‘paleogastronomy’. The stomach of a baby goat kid is tied at one end with a rope and left to mature with all its contents of mother’s milk. It is a very rare operation still carried out by a few Sardinian shepherds. According to local customs, it is eaten sliced on bread (including the stomach walls) or sliced and fried in lard. Traditionally, the paste, rich in enzymes, is also used as rennet in other milk so that the cheese’s name, in the Sardinian language, literally translates as ‘kid rennet’.
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So is this a thread made by french faggots for french faggots ?
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>>9973575
w-wew lad
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>>9977883
Grilled.
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Okay lads my cheesemonger who I've known all my life offered me that goat cheese.
I don't have words for how good it is.
The moldy rind has a slight crispiness, the next layer is hard and very tasty like à fully dried goat cheese and the core has kept some creamy softness.
I also bought some Auvergne blue, a softer goat cheese, à Langres, some French Vacherin an a big slice of Cantal.
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>>9973591
delightfully devilish
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>>9975665
A2 dairy is where it's at.
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>>9970628
blue cheese
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>>9978667
what dat
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>>9977867
underrated
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Simpletons, Vesterhavs cheese is actually the most crystalized and savoury cheese
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Best grilled and with cranberry jam.
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>>9970720
Cheese doesn't get pregnant.




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