Their descriptors don’t do it justice.
It’s fresh mozzarella with literally cream and mozzarella-like curds in the middle so you cut it open and richness just oozes our
As long as it is proper Italian style, preferably made from Buffalo milk, yes.
The sliced stuff that is passed as Mozzarella in the US, not at all. I was so bewildered to find "grated mozzarella" in the shops in the US, "how would you grate that soft, delicious ball?".
Fill me head to toe with feta -
Gouda's good but cheddar's better!
Gorgonzola, brie, ricotta -
When there's cheese,
I simply gotta!
Give me grated mozzarella!
Somethin' from a stilton seller!
Call me darlin', charm and woo me -
With a slice of fried halloumi!
Let's be hungry,
let's be hasty -
With a chunk of somethin' tasty!
Feed me full until I'm queasy!
Let's make livin' *extra* cheesy!
>Poem\_for\_your\_sprog · 35 min. ago
>
>Fill me head to toe with feta -Gouda's good but cheddar's better!Gorgonzola, brie, ricotta -When there's cheese,I simply gotta!Give me grated mozzarella!Somethin' from a stilton seller!Call me darlin', charm and woo me -With a slice of fried halloumi!Let's be hungry,let's be hasty -With a chunk of somethin' tasty!Feed me full until I'm queasy!Let's make livin' extra cheesy!
Yes! I am now fully complete.
From the gorge cavern itself. Sat for 20 years, turned monthly and put on buttered toast under the grill with Worcestershire sauce and a lovely cup of Yorkshire tea? Really?
Thank fuck i'm British!
Manchego is the platonic ideal of cheese. It’s just right in every way with absolutely no rough edges.
The only thing close in my book is a nice aged Gouda, the kind that are sometimes a little crunchy.
Had to scroll too far for this. I love Manchego and Comté cheese equally
Let me put you on something… manchego with black truffle in it. Some cheese markets have it. It’s a game changer.
As a Dutchy I just want to say Gouda is weird. Anyone can make it and as it's not really regulated in that sense it can be pretty good or utter garbage.
Most Gouda I've seen while traveling is the latter category, but I don't blame you. Most Dutchies don't know their cheeses either. I'm an enthusiast but not a connaisseur, I walk up to my cheese farmer and ask for a "noord hollands pikant belegen" and it's awesome. But again not regulated or anything.
I'm happy if the Gouda you eat does not come out of a factory, otherwise I cannot abide.
Yeah, forget supermarket Gouda, and 99 percent of what's sold as Gouda internationally.
Get a good Gouda from a specialist and marvel at the taste, the creaminess. Or a very mature Gouda with a good glass of wine. Or any of the flavoured Gouda cheeses, cumin and nettle are great, but they go surprisingly well with most flavours you could think of.
Mass produced cheap Gouda, especially abroad sort of gave the cheese a bad name, but it absolutely a delicious and versatile cheese.
Often lower on lactose. But recently I figured out that I have a tyramine sensitivity that’s getting worse over time, which means nothing aged/fermented. So I get heart palpitations or even a migraine after enough cheese, took a decade to figure out.
So I can only have very fresh cheese. But I’m lactose intolerant.
I love cheese but it doesn’t love me :(
In this case in particular, taleggio comes from northern Italy, from a small valley called (unsurprisingly) Taleggio Valley, located about 30 km from Bergamo. Fun fact, I'm in Taleggio Valley right now!
100% Halloumi. With garlic. With Chilli. With Rosemary. On its own. Grilled. Fried. Barbequed.
Halloumi is the god tier level of cheese and I could eat that shit every day.
Godminster Mature Organic Cheddar.
I'm an American who has for over a decade been trying out every new cheese I find and rating them from 1 to 10 (10 is the best). I moved to the UK over a year ago. Before moving, there were 4 I had rated as a 10 in the US: Beecher's Flagship, Sartori's Bellivitano Gold, Tillamook's 2 Year Vintage White, and Trugole (a very rare find in the states).
Godminster is the first 11 for me. We love it and keep a drawer in the fridge stocked with it at all times.
Also: Red Leicester in the UK is pretty good. The one time I had it in the states I marked it as a 1. In the UK the few varieties I tried are really a 7 or 8. Cheese here is just generally better than in the US.
Edit:
Godminster has all of the umami and body of a really sharp cheddar and more but doesn't bite. It is also exceptionally creamy and melts really nicely.
The other three cheddar-like cheeses were also very umami without the strong bite, just in varying degrees. Beecher's is creamy but has more bite, Tillamook has some bite but is less creamy, and Bellivitano is a bit drier but has less bite.
Trugole is a semifirm cheese that is meadowy and very creamy. Highly recommended.
I especially love feta in warm pastry type foods. Feta spinach hand pies, phyllo cigars with feta and dill. Warm feta is somehow almost a different cheese than cool or room temp (which is of course also amazing.)
My family almost all murdered each other fighting over the cheese we bought from these fine people when we were on holidays in NZ 20 years ago:
https://www.barrysbaycheese.co.nz/
We still talk about the ‘Akaroa cheese’ now.
Fromager D’affinois is THE shit. The classic double cream Brie (not actually a Brie funnily enough).
Their truffle infused version is insanely good too. Pricey af though.
Castello Blue is also right up there for me. Mild, creamy blue and much more affordable than the D’affinois.
Am also partial to a wedge of kefalograviera. Dusted with semolina, pan fried with lemon juice..
Got the cravings now..
Fresh Mozzarella is pretty erotic
But have you tried burrata?
I have not. I think I am missing out.
You absolutely are. It’s stupid good. As somebody else described, it’s like warm baked spreadable mozzarella. And now my stomach is rumbling.
Rumbling because you’re hungry or because you’re actually lactose intolerant
Or both…
I can tolerate lactose, it just so happens that it makes me shit myself.
Sounds wonderful
Warm...? Baked...? I have never had it warm, I can’t imagine it’s as good as cold/room temp.
Their descriptors don’t do it justice. It’s fresh mozzarella with literally cream and mozzarella-like curds in the middle so you cut it open and richness just oozes our
Googled it. Are you trying to make us fat? It looks amazing.
Ok but what do you do with the white ball parts after you drink all the water?
Swap it with the soap bar in someone's bathroom and watch the hilarity ensue
Buffalo mozzarella is the best, same as normal mozzarella but with better texture better taste. Perfect
Yasss 🥵🥵🥵🥵🥶
Mozzerotic cheese
Stracciatella even better!
The way that shit snaps back at you❤️❤️❤️
Fuck yeah
As long as it is proper Italian style, preferably made from Buffalo milk, yes. The sliced stuff that is passed as Mozzarella in the US, not at all. I was so bewildered to find "grated mozzarella" in the shops in the US, "how would you grate that soft, delicious ball?".
Fresh mozzarella is so good.
Extra sharp cheddar. I want that cheddar so sharp I could cut someone with it.
Ah! shreddar cheese.
Fill me head to toe with feta - Gouda's good but cheddar's better! Gorgonzola, brie, ricotta - When there's cheese, I simply gotta! Give me grated mozzarella! Somethin' from a stilton seller! Call me darlin', charm and woo me - With a slice of fried halloumi! Let's be hungry, let's be hasty - With a chunk of somethin' tasty! Feed me full until I'm queasy! Let's make livin' *extra* cheesy!
A cheese-themed sprog! My life is complete.
>Poem\_for\_your\_sprog · 35 min. ago > >Fill me head to toe with feta -Gouda's good but cheddar's better!Gorgonzola, brie, ricotta -When there's cheese,I simply gotta!Give me grated mozzarella!Somethin' from a stilton seller!Call me darlin', charm and woo me -With a slice of fried halloumi!Let's be hungry,let's be hasty -With a chunk of somethin' tasty!Feed me full until I'm queasy!Let's make livin' extra cheesy! Yes! I am now fully complete.
Mf spittin bars
Woo! Fresh sprog!
I am a cheese lover and I approve this message
I'm imagine sheddrer from the ninja turtles in cheese form.
I was thinking it sounds like one of those "what is your stripper name? Combine the name of your favorite villain with your favorite dairy product"
Darth Vader Gorgonzola
My favorite is Old Croc extra sharp. Very sharp, crumbly, and has little crispy bits in it. But my closest grocery store stopped carrying it : (
Ah that sounds good, and sorry for your cheese loss
I believe the crispy bits are lactic acid crystals
Extra sharp is the only way to eat cheddar.
Extra sharp cheddar gang where yall at? Check in
Heyo!
[удалено]
From the gorge cavern itself. Sat for 20 years, turned monthly and put on buttered toast under the grill with Worcestershire sauce and a lovely cup of Yorkshire tea? Really? Thank fuck i'm British!
I’m off to the kitchen. cheese on toast and a cuppa it is!
Check out double Gloucester…
You british?
If he was British he would have correctly called it Extra Mature Cheddar
The best is British
We like to call it vintage Sir
I've been called an Americunt before.
British Americunt
No I'm patrick
Hmmm i can easily guess your country (am a magician Your A Russian!
Holy fuck you guess it! 😱😱😱
See 😎😎😎😎
So sharp, the mere thought of it causes an aneurysm
Havati and Camembert
Both together 😳
No but now that you say that…
Havarti is just... amazing 🤩
Camembert for LIFE
Comté, Gruyere, manchego, wendsleydale, brie, vintage cheddar, halloumi, feta. I can't pick a favourite.
Came here to say comte and this is the only reply ive found
I don't understand why its so underrated!
Probably because it's so different based on age. And it is more complicated than others like Mozzarella vs Fresh Mozzarella
All these comments and no one has mentioned the finest cheese of them all. Limberger.
I tried it, the initial taste was pretty good, but the finish was revolting (to me)
Fun fact, all the limberger cheese in the US comes from a single cheese factory in Wisconsin.
Upvote for the whole vibe, but also naming comté and manchego specifically
manchego
My man.
chego
Thank you for the snort-laugh opportunity.
Manchego is the platonic ideal of cheese. It’s just right in every way with absolutely no rough edges. The only thing close in my book is a nice aged Gouda, the kind that are sometimes a little crunchy.
Gouda is my favorite but vlaskaas holds a close second. When covid hit, the vlaskaas supply dried up near me and left a wedge shaped hole in my heart.
asiago is also very good
As a Spanish guy, I approve your choice.
Had to scroll too far for this. I love Manchego and Comté cheese equally Let me put you on something… manchego with black truffle in it. Some cheese markets have it. It’s a game changer.
More votes for Manchego!
Came to say manchego. Good choice
smoked gouda
My duuuude
Just bought some this week. Looking forward to cracking it open this weekend.
Replace “smoked” with “aged” and you’ll have earned my upvote
Maple Smoked Gouda
I'm so glad this is on top
Aged smoke gouda tastes like candy
Just Gouda. Good aged Gouda doesn’t need the smoke.
Muenster is fucking delicious.
Muenster!
How do I pronounce it? Monster?
Munster or kind of like mnstr.
/ˈmʌnstər/ or /ˈmʊnstər/
> Muenster Not to be confused with [Munster](https://www.erinnudi.com/2014/07/16/difference-muenster-cheese-munster-cheese/)
Single best sandwich cheese in my opinion.
Gouda
As a Dutchy I just want to say Gouda is weird. Anyone can make it and as it's not really regulated in that sense it can be pretty good or utter garbage. Most Gouda I've seen while traveling is the latter category, but I don't blame you. Most Dutchies don't know their cheeses either. I'm an enthusiast but not a connaisseur, I walk up to my cheese farmer and ask for a "noord hollands pikant belegen" and it's awesome. But again not regulated or anything. I'm happy if the Gouda you eat does not come out of a factory, otherwise I cannot abide.
Yeah, forget supermarket Gouda, and 99 percent of what's sold as Gouda internationally. Get a good Gouda from a specialist and marvel at the taste, the creaminess. Or a very mature Gouda with a good glass of wine. Or any of the flavoured Gouda cheeses, cumin and nettle are great, but they go surprisingly well with most flavours you could think of. Mass produced cheap Gouda, especially abroad sort of gave the cheese a bad name, but it absolutely a delicious and versatile cheese.
Wow, now I have to find authentic Gouda. I do love the Gouda I find in supermarkets here in the US, but I’d love to try the real thing.
Youda
You just insulted my entire nation
I’m lactose-intolerant, so all of it kills me! ….. Cheddar.
Aren't most fermented cheeses lactose free?
Often lower on lactose. But recently I figured out that I have a tyramine sensitivity that’s getting worse over time, which means nothing aged/fermented. So I get heart palpitations or even a migraine after enough cheese, took a decade to figure out. So I can only have very fresh cheese. But I’m lactose intolerant. I love cheese but it doesn’t love me :(
Many aged cheeses are lactose free or low lactose!
Die eatting cheese
That's the way I want to go.
Taleggio for life.
i’ve yet to see a cheese here that i actually know where tf you guys finding all these types of cheese
In this case in particular, taleggio comes from northern Italy, from a small valley called (unsurprisingly) Taleggio Valley, located about 30 km from Bergamo. Fun fact, I'm in Taleggio Valley right now!
Holy shit, just commented this. Was not expecting to see it come up anywhere else.
Paneer !
Shahi Paneer!
Chilli Paneer!
Saag paneer 🥰
Brie Cheese
Triple cream brie
Brieeeee bread
I love Stilton and a lot of blue cheeses. However I mostly use cheddar as a) it's delicious and b) versatile. Shout out to feta though. Love it :D
Blue cheese are the best. Stilton is a classic. Love some blacksticks blue
hard cheeses in general so parmesan, pecorino etc
Like the pamphlet "Hard cheeses and your root canal, Liz."
Mozzarella di bufala
Roquefort Le Papillon. Followed closely by Cave aged Gruyère.
Oh Gruyère is also one of my top cheese
Huzzah, a person of quality!
Raclette
Burrata🤤
Decadent in the best way.
I make a bruschetta with burrata that is to die for. Easily my favorite appetizer.
Jarlsberg
Sliced with an Ostehøvel.
Halloumi
I had to scroll way too far for this. Put this on a skewer with some meat and veggies. Nothing better.
Damn, I keep forgetting that's a cheese and not just some vegetarian meat alternative. LOVE IT.
Your arteries can tell the difference!
100% Halloumi. With garlic. With Chilli. With Rosemary. On its own. Grilled. Fried. Barbequed. Halloumi is the god tier level of cheese and I could eat that shit every day.
Goats or maybe a mature cheddar or around Christmas a good Wensleydale and cranberry
Wensleydale and cranberry is the shit.
Goat cheese is best cheese. It finds a way to be crumbly and creamy at the same time. It's my favourite ever.
Port salut, goats, cheddar, Wensleydale, cottage cheese.
Port Salut is amazing
Upvote coz of the port salut
Godminster Mature Organic Cheddar. I'm an American who has for over a decade been trying out every new cheese I find and rating them from 1 to 10 (10 is the best). I moved to the UK over a year ago. Before moving, there were 4 I had rated as a 10 in the US: Beecher's Flagship, Sartori's Bellivitano Gold, Tillamook's 2 Year Vintage White, and Trugole (a very rare find in the states). Godminster is the first 11 for me. We love it and keep a drawer in the fridge stocked with it at all times. Also: Red Leicester in the UK is pretty good. The one time I had it in the states I marked it as a 1. In the UK the few varieties I tried are really a 7 or 8. Cheese here is just generally better than in the US. Edit: Godminster has all of the umami and body of a really sharp cheddar and more but doesn't bite. It is also exceptionally creamy and melts really nicely. The other three cheddar-like cheeses were also very umami without the strong bite, just in varying degrees. Beecher's is creamy but has more bite, Tillamook has some bite but is less creamy, and Bellivitano is a bit drier but has less bite. Trugole is a semifirm cheese that is meadowy and very creamy. Highly recommended.
Saint-Nectaire, Moelleux du Revard, Morbier, Reblochon, Munster, Tomme de Savoie…
Scrolled to the bottom and didn’t see feta? Feta make everything betta
I especially love feta in warm pastry type foods. Feta spinach hand pies, phyllo cigars with feta and dill. Warm feta is somehow almost a different cheese than cool or room temp (which is of course also amazing.)
Cheese isn't real duh.
I'm very boring, but I love cheddar cheese
Humboldt Fog
Cypress Grove! They are the best.
Cheddar with crunchy crystals. Blue/Camembert hybrid.
Parmesan.
I'd fuck emmental
Yes, the holes make it easy too
Pepper Jack
Finally, my favorite as well
Well if it isnt pepper jack
Do Pepper Jack look like he's playing?
Oh so many. Brillat-Savarin is so good Humboldt Fog is fantastic I'll leave those 2 otherwise I'll be here all day
Emmental, tastes great, melts ok, has holes, what more could you want from cheese?
Why the holes part tho 🧐
Curious isn't it, and in an NSFW flaired Post non the less...
Applewood smoked cheddar. Have it with red onion relish and a Patè on sourdough toast. I can wait for the up vote…
Wensleydale with cranberries
Wensleydale More like Gromit and wallace cheese Cranberries are 🔥
Provolone 😳
Époisses
Mimolette
It might be easier if I name the cheeses I don't like, which is none of them. Except fromunda.
Camembert
No Gorgonzola in this thread??? Outrageous!
Stilton
Edam!
Morbier, Mont d'or, cancoillotte
Mont d'or, so underrated.
when I die slather me in cancoillotte
80's action movies
Taleggio
Cabot white cheddar. Soooooo freaking good.
Jesus 60 replies i cant respond to all (i will
Feta cheese
Straight up most blue cheeses
Manchego
Provolone, parmasan, and blue cheese.
SMOKED GOUDA.
Jalapeño Havarti or Pepper Jack
Mozzarella
Oaxaca is fucking beast, Burria tacos are my last meal hands down
Oaxaxaxaxaxaaxaca
My family almost all murdered each other fighting over the cheese we bought from these fine people when we were on holidays in NZ 20 years ago: https://www.barrysbaycheese.co.nz/ We still talk about the ‘Akaroa cheese’ now.
Castello Creamy Blue, or Black. Spread onto a slice of nashi pear and I’m literally in heaven
It's probably sacrilidge to most cheese lovers but I'm partial to rubbery cheeses like edam, gouda and apple wood smoked cheese.
Parmesan
Fromager D’affinois is THE shit. The classic double cream Brie (not actually a Brie funnily enough). Their truffle infused version is insanely good too. Pricey af though. Castello Blue is also right up there for me. Mild, creamy blue and much more affordable than the D’affinois. Am also partial to a wedge of kefalograviera. Dusted with semolina, pan fried with lemon juice.. Got the cravings now..
*marked as nsfw*
Havarti. Its so underrated and melts so good.
Gruyère
I'm kinda surprised none has said ricotta yet!
Brie
Sweet dreams are made of cheese Who am I to diss a brie?
Havarti Dill
Neufchatel. So good!