ambermonk Posted September 5, 2016 Share Posted September 5, 2016 Smoked gouda might be my all-time fave, but last I checked it was a bit pricey. Link to comment Share on other sites More sharing options...
Guest Posted September 5, 2016 Share Posted September 5, 2016 smoked cheese ftw - think I got an Italian cheese bias, will go with Scamorza or Provolone.... got a kind of crush for Cheddar currently tho Link to comment Share on other sites More sharing options...
doublename Posted September 5, 2016 Share Posted September 5, 2016 Spanish cheeses are p underrated Link to comment Share on other sites More sharing options...
hello spiral Posted September 6, 2016 Share Posted September 6, 2016 ^Fuck yeah Link to comment Share on other sites More sharing options...
Zephyr_Nova Posted September 6, 2016 Share Posted September 6, 2016 I think blue cheese just bumped brie out of first place for me. Which is crazy, because it smells like feet and tastes even weirder. I don't even understand why I like it, but I want it so bad. Link to comment Share on other sites More sharing options...
peace 7 Posted September 9, 2016 Share Posted September 9, 2016 Cheese is expensive, cuz the people outside of Europe who like good cheese, tend to be well-educated with international life experience. If only homeless people ate good cheese, it'd be equivalent to shitty malt liquor. Also, cheese is good but not better than a solid acid bassline. Link to comment Share on other sites More sharing options...
DerWaschbar Posted September 9, 2016 Share Posted September 9, 2016 I think blue cheese just bumped brie out of first place for me. Which is crazy, because it smells like feet and tastes even weirder. I don't even understand why I like it, but I want it so bad. you gotta hit that cambozola the name and the flavour are equal parts fun Link to comment Share on other sites More sharing options...
cwmbrancity Posted September 9, 2016 Share Posted September 9, 2016 this is like some ungodly cheese theme-park labyrinth that could be quite popular irl, in fact google reveals there's one in Korea: http://english.visitkorea.or.kr/enu/ATR/SI_EN_3_1_1_1.jsp?cid=1603511 Link to comment Share on other sites More sharing options...
iococoi Posted September 9, 2016 Share Posted September 9, 2016 I think blue cheese just bumped brie out of first place for me. Which is crazy, because it smells like feet and tastes even weirder. I don't even understand why I like it, but I want it so bad. you want to try this..gorgonzola e mascarpone..gorgonzola layered with mascarpone..totally yumlicious Link to comment Share on other sites More sharing options...
Silent Member Posted September 10, 2016 Share Posted September 10, 2016 Wow Link to comment Share on other sites More sharing options...
doublename Posted September 10, 2016 Share Posted September 10, 2016 Holy fuck Link to comment Share on other sites More sharing options...
BCM Posted September 11, 2016 Share Posted September 11, 2016 I've been eating a lot of cheese lately, can't get enough of the stuff... Feel like a big mouse. Link to comment Share on other sites More sharing options...
iococoi Posted September 11, 2016 Share Posted September 11, 2016 We are the cheese makers, And we are the dreamers of cheese dreams. http://www.nature.com/scitable/blog/mind-read/sweet_dreams_are_made_of Link to comment Share on other sites More sharing options...
jeremymacgregor87 Posted September 11, 2016 Share Posted September 11, 2016 I think blue cheese just bumped brie out of first place for me. Which is crazy, because it smells like feet and tastes even weirder. I don't even understand why I like it, but I want it so bad. you want to try this..gorgonzola e mascarpone..gorgonzola layered with mascarpone..totally yumlicious Oh hell yeah! My favourite cheese atm would have to be gruyere. Been making mac n cheese with great frequency. Porcini, gruyere, in a thick garlic roux. Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted September 11, 2016 Share Posted September 11, 2016 Oh hell yeah! My favourite cheese atm would have to be gruyere. Been making mac n cheese with great frequency. Porcini, gruyere, in a thick garlic roux. recipe? Link to comment Share on other sites More sharing options...
iococoi Posted September 11, 2016 Share Posted September 11, 2016 recipe? Link to comment Share on other sites More sharing options...
jeremymacgregor87 Posted September 11, 2016 Share Posted September 11, 2016 MAC UND QUESO - 30g wild dried mushrooms (preferably porcini and/or chantarelle) - 60g/ 1 stick salted butter, extra for topping - 2 cups full fat milk, warmed - 4 cloves garlic, minced - 1 cup flour - 3 cups grated cheese, combination of provolone, gruyere, and parmesan (for topping) - 500g dried macaroni or shell pasta - 3/4 tsp mustard powder - tabasco - 1tbsp dried thyme - 1/2 cup panko bread crumbs - Salt and Pepper to taste Steps: 1) Rinse mushrooms and soak in hot water for 30mins, reserve liquid for later 2) Preheat oven, set aside an oven dish, and heat a large pan to medium on stove. Melt butter. Start heating milk if it is still cold 3) Add garlic once butter is melted, slowly add flour, stirring/whisking constantly to thicken, forming a thick paste 4) Gradually add milk and whisk into roux. Start cooking pasta. Preheat oven to 195C 5) Finely chop mushrooms and add to roux with salt and pepper and 1 tsp mustard powder. Stir constantly until pasta is a few minutes off being cooked. Add pasta to pan 6) Add thyme, splash of tabasco and cheese. Stor well, ensuring roux is distributed through dish 7) Top dish evenly with parmesan and bread crumbs. Dab fingernail-sized chunks of butter randomly across top of dish. Leave for 35mins or until golden brown Link to comment Share on other sites More sharing options...
peace 7 Posted September 11, 2016 Share Posted September 11, 2016 Man Link to comment Share on other sites More sharing options...
Guest Posted September 11, 2016 Share Posted September 11, 2016 damn yea that sounds like perfect MacnCheese - just had the weirdest thing at a restaurant in Italy: basically a bloody steak, cut into slices, drowned in olive oil, Chanterelle mushrooms tucked between the slices, and covered entirely with a layer of thinly sliced Pecorino-like cheese on top. Basically the cheese melted into the steak through the mushrooms. Not sure if I liked it tbh. It's kind of a pretentious euro version of Phillie cheese steak...? Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted September 11, 2016 Share Posted September 11, 2016 that sounds divine thx vert Link to comment Share on other sites More sharing options...
jeremymacgregor87 Posted September 12, 2016 Share Posted September 12, 2016 that sounds divine thx vert no worries. I made myself hungry just writing that Link to comment Share on other sites More sharing options...
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