Cheeseaholics Anonymous - Cheese appreciation thread

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Black Man Underwear

Black Man Underwear

Nine Inch ИIggers
kiwifarms.net
Registrado
4 de Jul, 2022
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Cheese pictures, cheese foods, cheese beverages, cheese clothing, cheese merchandise, cheese sculptures, cheese paintings, cheese people, cheese animals, cheese planets, cheese moons, cheese stars, cheese universes, cheese universities, cheese...
 
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I really miss Oka cheese. As far as I know, it isn't available near me, and the place I currently live doesn't have independent cheese shops (other than ones that solely focus on their own products) that would be able to specially order some for me. It's so distinct in taste, and pretty funky for a commonplace, beloved cheese. If you're into cheese and ever get the opportunity to taste it, I definitely suggest going for it. In fact, tag me on this thread if you ever have some, lmao.
 
Creamy stew with pork, with crumbled blue cheese added towards the end, but just so it still retains some of the consistency and you get not chunks, but small melty salty pieces of cheese. My secret ingredient.

Smoked-Pork-Tenderloin-with-Blue-Cheese-Sauce-480x480.gif
 
Please help me. I'm looking for sheep and goat cheese recommendations that have a similar texture or flavor to mozzarella or colby-jack.

I've found smoked goat cheese, drunk goat cheese, and young manchego cheese. I'm looking for more, if you have tried any. Not goopy cheese but not too hard a cheese. Nothing with mold.

Thank you.
 
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I love all kinds of cheese, I'm not very picky. My favorites tend to be on the harder and saltier side but also I could probably eat a whole log of fresh mozzarella in one sitting if left unattended. Actually if you are a mozzarella fan, oaxaca cheese is worth trying. It's like mozzarella and Monterey jack had a baby.
 
Harder and saltier cheese is where my heart is, but a good pepperjack goes a long way.
 
I love mozzarella, parmesan, provolone, asiago, Havarti, cheddar, and muenster.
 
Oh, I love me some cheese!

As far as favorites go I love mozzarella (fresh and low-mosture, I also like the former when it's smoked or brined in a mix of brine, olive oil, herbs, and spices) all forms of cheddar, gouda, pecorino romano, provolone, munster, those American-made parmesan wannabes whose wheels are coated in various seasonings, herb-covered mozzarella from Boar's Head, blue cheeses, etc.

The only cheese I'm not too fond of are soft cheeses like brie and goat cheese.
Lichen Bark dijo:
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Well, cheeseaholics, would you be dreaming up a wedding after receiving a beefy 26lb cheese wheel on the your date?
Can anyone ID the cheese in said picture?
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I did some digging and the original Tweet was from someone in Gloucestershire, in that case I'd wager it's a large wheel of Gloucester cheese or a similar variety.

Oh, and for the Americans here a 12 kg cheese wheel is just over 25 lbs and can cost hundreds of dollars.
 
I'll confess. While I generally consider myself something of a cheeseboy... I love a good sharp cheddar, a nice creamy brie, a nice cheese soup or cheese dip, lots of cheese on my pizza, feta on half of everything...

... I don't like moldy cheese. I can't stand them. My body just... heaves when I try to eat them. Everything in me is screaming "THIS IS NOT FOOD, GET IT OUT OF ME". It's a very visceral reaction.
 
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