What are some of your favorites anon? How do you enjoy them? I'm waiting to try picrel once it ships in a few days
>>22178803I like brunøst. So good
I take those wheels of President Brie and age them in a special cheese fridge until they are hard as a rock and use them as a grating cheese, it has a blue cheese flavor.In France this is actually a cottage industry, places get commodity bries and just age them a special way or in a certian cave.
>>22178803>>22178850That’s really cool, how sweet is it?
No matter how many different cheeses I try I always just end up eating cheddar
>>22178935>31% sugars Quite sweet, actual dessert cheese
>>22178803brunost is amazing as a breakfeast cheese and in sauces
>>22178803Ts gas. Used to eat that on toast as a kid, havent had it in probably 16 years now tho
>>22178879>special cheese fridgeTell me more.
>>22178803For those that don't know (which will be most of you since Norway is such a nothing country), this cheese is all Norwegians ever eat. They have the worst food culture in Europe, hands down. Come to Sweden instead for a real feast.
>>22178803Wow that looks like caramel! Brunost??Im glad I found this thread, I LOVE cheese and I see cheese as a perfect encapsulation of refined culture, innovation and gastronomic cultural superiority. If your culture and people has made good cheese then chances are it has refined aspects and can compare or at least sit beside the superior races of the world. Cheese is love; cheese is life. It is a mother’s ambrosia and sustenance refined and curated. Cheese is meant for little children to enjoy as a treat after playing and also for powerful statesmen to eat at a banquet to show cultural refinement.As for me…here are a few that stand out to me lately: Manchego, camembert, brie and flavoured variants with truffle, blue varieties like gorgonzola and stilton, grana padano, Red Leicester, feta -particularly creamy Persian with oil and peppercorn, smoked dutch cheese, Swiss cheese; underrated ones would be american seasonal softs, Remoudou is fantastic… fried halloumi with breakfast, sharp danish blue, havarti, roquefort.To be honest it would be easier to list cheeses that I don’t adore. I am currently trying to eat cheese from lesser known nations and peoples so I can expand my knowledge.
>>22179226Lived in Harnosand for a couple of years. Can confirm that Swedish food is generally dogshit.
>>22179226Yes, messmör is so much better VGH TRVE svensk husmanskost.
>>22179232They make excellent gin Härnösand.
>>22179238When you're allowed to buy it. Basically on a Saturday until 6pm. Otherwise good luck getting alcohol without going to a fucking bar.
>>22179242I want to personally strangle every single person in favour of systembolaget but you are being ridiculous.It is not hard to do your shopping during the opening hours.
I prefer American cheddar. Cabot to be exact.
>>22179265...unless maybe you work long and hard. It must be nice to be a waster like you.
>>22178803
>>22179305Yeah, I do have 30 weeks off a year.Work kills, I'd suggest you too avoid it as well as you can.
>>22178803I've always been curious about Provel but I can't get it where I live.
>>22179320In those weeks that you do work, are your hours in fitting with being able to buy alcohol in the few hours the shop is open? If so, great, but you have to be a bit of a cunt to assume everyone has that fortune. Don't you? "oh *I* have no trouble getting to the alcohol shop, so therefore *everyone* shouldn't have any trouble!". That's cuntish, isn't it? Basically you're a bit of a cunt.
>>22179329Not unless I go during a break, no, but I don't even drink during those weeks.But the norm is 40 hours and any deviation will generally even out or pay overtime. You being some polish or other garbage and actually living here while working 60h weeks continously is pretty far from norm and it is even more irregular that you would need to restock on booze several times a week. You're a bit of a cunt to get so offended when a generalized statement doesn't apply to your fringe case.
I'm a big fan of old, rock-hard goat cheeseGoes great with blackberry jam and bread
>>22178803Been getting into cheese spreads lately. Everyone says Merkts is the best but I can't find it where I live so I'm gonna try Pine River or Kaukauna
>>22178850fantastic stuff i wish every cou
>>22179469for me, it's
>>22178803on my sandwiches i love colby cheese. on my cheeseburgers i need American. on my cheesesteaks its got to be cheeze wiz or provolone. but i always love a good chicken parm. macaroni and cheese is also peak. i love eating a block of cheddar or taking strips of mozzarella. i also like eating shredded cheddar or mozzarella. i love cooking up a bunch of ground beet and covering it in taco cheeses then eating it with doritos. god i love cheese so much.
>>22179469trader joes unexpected cheddar spread is good as fuck, if a bit pricey
idek where i got this, probably agata and valentina. it is really fucking good. had it once ever and still remember it to this day. it is robiolina (not robiola which is also great).
>>22179211I noticed if I keep different cheeses in it together, they can cross-age each other. Eventually I got this culture going and it's great. I buy the big wheels of President, kg sized, and age them to perfection now.
>>22179195What kind of sauces do you use it in?
>>22178935It’s sweet but it doesn’t taste icky or overwhelmingly sugary. It’s creamy and a bit nutty. Almost like peanut butter. Super good with jam on open face sandwiches. I actually melt slices into Mac’n’cheese too
>>22178803That's not cheese. It's carmelized whey.
From Price Chopper, for New England peeps
>>22178803cheese sharkhttps://www.youtube.com/shorts/PPR7_49vbqs
>>22178803That stuff can be turned into a real nice ice cream.
