- Joined
- Aug 2, 2021
Why no crystals? No judgment, but I had taken a bunch of crystals to be a sign of quality in aged cheddars and goudas. I thought we were supposed to enjoy that salty crunch.
Cheeseaholics Anonymous - Cheese appreciation thread
- Thread starter Black Man Underwear
- Start date
-
🐕 I am attempting to get the site runnning as fast as possible. If you are experiencing slow page load times, please report it.
- Joined
- Aug 4, 2022
They all have crystals up there, so a lack of crystals is an experience beyond measure
thejackal2
kiwifarms.net
- Joined
- Jan 20, 2023
- Joined
- Apr 12, 2018
When I was a kid, I used to absolutely love provolone (or "circle cheese" as I used to call it) but I don't think I've had it in over a decade. Should I go out and buy some, cheeseheads? 
- Joined
- Jul 4, 2022
Lunch today was bacon and cheddar parmasean mac and cheese with a side small brick of parmasean
thejackal2
kiwifarms.net
- Joined
- Jan 20, 2023
It's a great sandwich cheese. Mild, soft but not too soft and savory.When I was a kid, I used to absolutely love provolone (or "circle cheese" as I used to call it) but I don't think I've had it in over a decade. Should I go out and buy some, cheeseheads?
- Joined
- Aug 18, 2022
Question for American cheesebros, how do you do it?
When I visited years ago a tiny wedge of brie that'd cost me about €2,50 where I live was like 11$.
As for other cheese stuff, I'm probably going to pick up some nicely aged goat's cheese for the weekend if the market has a decent deal going. If not I'll just end up going with Old Amsterdam, which is a huge recommend if you like aged brittle cheese with a strong pure cheese flavor.
When I visited years ago a tiny wedge of brie that'd cost me about €2,50 where I live was like 11$.
As for other cheese stuff, I'm probably going to pick up some nicely aged goat's cheese for the weekend if the market has a decent deal going. If not I'll just end up going with Old Amsterdam, which is a huge recommend if you like aged brittle cheese with a strong pure cheese flavor.
- Joined
- Jan 14, 2019
- Joined
- Feb 3, 2013
Yes. Provolone is great.When I was a kid, I used to absolutely love provolone (or "circle cheese" as I used to call it) but I don't think I've had it in over a decade. Should I go out and buy some, cheeseheads?
- Joined
- Jan 23, 2020
- Joined
- Jul 7, 2021
Try Port Salut instead. It's a similar texture and taste but there isn't much rind
- Joined
- Dec 15, 2022
Rogue Creamery’s Bleu Cheeses are absolute heaven on Earth. For strong-tasting cheese lovers, I cannot recommend their products enough. Soooo good on a charcuterie board.
- Joined
- Aug 4, 2021
- Joined
- Apr 12, 2018
- Joined
- Mar 29, 2023
dunno why, but goat cheese makes me erect
Last edited by a moderator:
Matthew216
kiwifarms.net
- Joined
- Oct 18, 2018
I get Brie from Sam’s Club. I can get two good sized snacking wheels for around 12 bucks.
- Joined
- Aug 18, 2022
It very heavily depends on what kind of cheese and if I'm eating it straight or using it with cooking.
I'll eat the rind of brie, but with Gorgonzola for example, I cut the rinds off during cooking.
I use the main cheese in the main sauce for pork tenderloin slices with some garlic, creme fraiche and heavy cream and while it's unhealthy as fuck, it's delicious.
I try not to throw away the rinds in that case and usually experiment to see if I can break them down enough to use in a seperate sauce/dip but so far I haven't been that successful.
- Joined
- Apr 13, 2022
Taleggio is one of my favourite cheeses, it's like Camembert if it had character. Stinky, gooey at room temperature, a taste to die for.
It would be my #1 if it wasn't for this one:
Caglio di capretto (or "capreddu" how it's written where my family is from) is a goat cheese and it's prepared by letting a goat kid get its fill of milk from its mother, then you slaughter the kid before it can digest the milk and then take out the kid's stomach with the milk still in it and let it ferment, the renet in the stomach lining of the goat kid turns it into cheese. It's creamy, very wine-y and tastes divine. It doesn't have a strong odor or tastes overpowering in any way, it definitely tastes like no other cheese i had in my life, there's literally no comparison. If you're a total animal you can even cut and fry up the stomach after you're done eating its contents but i never tried that. If you are into cheeses and have a chance to try this, do it, i guarantee you you won't regret it.
Being part sardinian i can't finish this post without talking about Casu Marzu, i had it a couple of times by now and i like it a lot, though it's nowhere near the excellence of caglio:
In the left picture you can see the dead maggots on top but it's also crawling with live maggots when you cut it. I never found out why the maggots are such a big part of its preparation, if it's for the taste or the consistency or both. In the right picture you can see its consistency, it's a mix of a creamy, spreadable cheese with harder chunks in it, how i ate it was it spread on freshly-baked ciabatta and with a glass of strong, sardinian red wine (Cannonau is the go-to here), the wine complements the very strong-tasting cheese (it even has hints of hotness) a lot, i'd go as far as to say the wine is required to enjoy the cheese. This is definitely one for the more adventurous eater and also a manliness kind of thing, i know i pussied out eating it as a kid. It's also illegal to prepare now because of food safety laws (since 2014 IIRC) but everyone knows a cousin who can get his hands on it.
Completely depends on the cheese.
Last edited:
- Joined
- Feb 19, 2015
Mild/sharp cheddar, fresh mozzarella, and blue cheese are my absolute favorites. 
- Joined
- Jul 14, 2018
Null has got me on a Gouda kick. The only thing that did kinda suck was dirtying my grater when I wanted it shredded so I bought this handy dandy Olive Garden-esque tool from Oxo.
Cook your omelette, then just pop it back in the fridge. I think I’ll only have to clean it once a week obviously always checking to make sure the cheese isn’t growing anything funky.
Okay now I understand where Jersh is coming from.
Trader Joe’s is one of the major players along with Whole Foods that helped modernize the American cheese market. For the west coast if you don’t have those two adjacent you are likely living in a food desert.
Cook your omelette, then just pop it back in the fridge. I think I’ll only have to clean it once a week obviously always checking to make sure the cheese isn’t growing anything funky.
Okay now I understand where Jersh is coming from.
Trader Joe’s is one of the major players along with Whole Foods that helped modernize the American cheese market. For the west coast if you don’t have those two adjacent you are likely living in a food desert.