Hello everyone I’ve decided to create a cheese general. This thread will be dedicated to the delicious food known as cheese. A staple in many cultures and a simple food to make, providing many generations with nutritious snacks and treats to enjoy. An easy food to produce, with many peoples and lands having made unique cheeses and amazing flavor combinations.

>What are my fellow cheese enjoyers eating?

>What’s your favourite accoutrement for cheese?

>Have you ever made your own cheese?

I’ll start: I’m enjoying pic related with some beautiful crusty French loaf, spread over the bread after leaving it out for a hour gets it nice and creamy and makes for a wonderful little meal.

>>21402875 (OP)
Bump

Can someone explain to me why fresh mozzarella is such a popular ingredient in sandwiches? It has practically no taste, but so many places seem to insist on huge slabs of the stuff.

>>21403637
I’ve found that properly made buffalo mozzarella has a stronger taste than other over the counter stuff. I mainly use it to soak up balsamic or olive oil underneath some flavour contrasts like rocket, peppers and fried mortadella. Due to its blandness I also usually pair it with provolone or something sharper.

>>21403637
The texture is nice. And no one really dislikes mozzarella

>>21402875 (OP)
Who else up eating they aged goat gouda rn?
>>21403637
It gives the sandwich a creamy texture without being as messy as mayo or butter. It's also a nice filler if the rest of the sandwich has a lot of flavor.

>>21403688
Goat gouda? That sounds interesting. I’ve only ever had creamy goat cheese before with texture like Persian feta.

I bought a wedge of pecorino romano

>>21403688
What's the best age for aged gouda? I like the enhanced flavor profile, but crunching on cheese crystals is cringe-inducing. There's gotta be a happy medium

I'm eating cheesie jalapeno bites right now so this thread resonates with me

>>21402875 (OP)
One of the GOATs of cheese for snacking on is Red Leicester. I eat so much of it I don't even cut it into slices or anything, I just bite of the block like a fucking animal with some crusty ass sourdough and Branston Pickle and it's like crack. It's sweet and nutty and has lots of those glorious crystals. I heard it's really good in a grilled cheese but I haven't tried it yet.

>>21402875 (OP)
>What are my fellow cheese enjoyers eating?
Currently have blueberry and honey goat cheese in the fridge, waiting until my wife bakes sourdough bread to lather it on it.

>What’s your favourite accoutrement for cheese?
Puff pastry. Home made, with honey cinnamon butter. I wrap a brie cheese wheel and bake it. Then I get some apricot or raspberry jam and blend it with a canned chipotle pepper and set it on the side. Once the brie is baked, I let it sit for a moment, then I take a knife to it, with said knife I'll place the cheese on a cracker or slice of bread, then lather some of the chipotle jam mix on and take bites.
You don't need the chipotle pepper, it's just what my mother introduced me to the dish with. Raspberry jam itself is fine. But, something about that sweet and spicy moisture mixed with the thick buttery cheese on a cracker is something you won't get anywhere else. As far as I know, of course.
That with some 1:3 ratio wine and juice in a cup is my go to celebration meal.

>Have you ever made your own cheese?
No, don't know how to, I think at most I could make mozzarella cheese, but eh.

Not a big connoseur but I love this thing

>>21405369
You should try the same brand as OP with this style. Sharp blue in gold packaging is great.

>>21404259
i ate a wedge of pecorino romano

>>21404321
You know I’ve always loved cheese but never tried this one despite it always looking enticing. Also >crystals, goated component of a hard flaky cheese. Manchego has some amazing little crystal bombs that enhance it. Best is when they’re slightly wet or slimy from being vaccum sealed. Crystals + cheese sweat from getting room temp is awesome.

What's everyone think of Cooper cheese?

>>21404830
Anon I resonate with your pairings. Brie/cami set with some sweet stuff like fig or apricot jam is awesome. Baked soft cheeses never go wrong. I tried some crackers recently that had cranberry and almonds baked into them and paired with some Brie they were great. I’m going to try some more spice or pepper like you suggested in your post. Thanks fellow cheese enjoyer.

>>21407087
I’ve never seen this brand before. What’s it like? From their website it seems to be something you’d use in a cheese steak, roux or toastie.

>>21402875 (OP)
tried some feta on a ground beef burrito yesterday and it was great

This is one of my favorites. That pepper makes it so nice.
I like aged cheese but unlike that one anon those crystals are a little too much for me.
I wanna find the sharpest swiss i can. Every swiss ive bought hasnt been sharp enough. Any recommendations? And try to keep it to stuff you can buy in a store. I dont wanna order cheese.

>>21402875 (OP)
>spread over the bread after leaving it out for a hour gets it nice and creamy
Ooo that sounds so good. Been getting into sharp cheddars recently, never liked them before but I think it’s because I was trying to eat it like mild cheddar and cutting big chunks

Anybody have any ideas or creative suggestions of what I can use this for? I got a pack on a whim and although it's nice smooth cheese (comes in individually-wrapped wedges) which are soft and spreadable. It's just about cream cheese but a little saltier and a little bland tbdesu. I think they'd be good to make a cheesie sauce perhaps, but I'm a little underwhelmed with them on bread or crackas, at least by themselves

>>21403637
It’s all about the melt my man. No cheese stretches like melted mozzarella.

>>21409318
>MUH CHEESE GOO
found the retard