- Registrado
- 1 de Ene, 2022
Cheese is one of the most delicious things on the planet, but I have to ask, which type of cheese is the best?
What is the Best Type of Cheese? - Spoiler- we all know it's ricotta
- Iniciador del tema Pharaoh Fungus
- Fecha de inicio
-
🚨 DDoS attack. Tor is stable: https://kiwifarmsaaf4t2h7gc3dfc5ojhmqruw2nit3uejrpiagrxeuxiyxcyd.onion/.
🔎 Please read my article, How to Dox Anyone: A Liz Fong-Jones Story. (Xitter), (Substack). -
Want to keep track of this thread?
Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
Create account
Solución
- Registrado
- 7 de Ene, 2022
Mozzarella is.
- Registrado
- 23 de Nov, 2020
I like me some Pepper jack
- Registrado
- 15 de Ene, 2018
Jarlsberg
- Registrado
- 23 de Mar, 2019
Brie
- Registrado
- 24 de Jun, 2020
Extra sharp cheddar and it's not even close otherwise.
- Registrado
- 20 de Abr, 2018
i'm gonna be weird and say blue, like Stilton. maybe not my taste nowadays tho, I would choose something less exciting like provolone.
- Registrado
- 2 de Nov, 2021
Catupiry
- Registrado
- 15 de Abr, 2021
Smoked sharp cheddar always surprises me with how good it is since I have it rarely. I really need to just buy some rather than occasionally get it as a gift in one of Hickory Farms boxes every few years.
- Registrado
- 9 de Sep, 2021
Three-way tie between Bleu de Bresse, Shropshire Blue and Morbier. 10 year old cheddar is pretty good too.
- Registrado
- 11 de Nov, 2020
Roquefort.
- Registrado
- 25 de Ago, 2019
- Registrado
- 30 de Oct, 2021
Personally, Camembert cheese and blue cheese. Can only recommend both.
- Registrado
- 11 de Oct, 2020
Dickcheese
- Registrado
- 15 de Jul, 2019
Cheddar, for sheer utility.
DamnWolves!
kiwifarms.net
- Registrado
- 30 de Ene, 2021
Strong emmenthal Swiss cheese is the best. None of that bullshit Boar's Head baby Swiss; it needs to be imported. It's the perfect cheese--you can eat on its own and it melts the perfect amount.
There's also this french cheese called Comté, that's made in caves in France. Each batch is different, but it has this really delicious nutty quality to it.
For soft cheeses, I like Brie de mieux (which is unpasteurized and therefore illegal in the states; sorry burgers); more interesting than the pasteurized stuff if you're just going to eat it.
For hard cheese, pecorino romano or parmesean reggiano with some cracked black pepper and a drizzle of honey.
There's also this french cheese called Comté, that's made in caves in France. Each batch is different, but it has this really delicious nutty quality to it.
For soft cheeses, I like Brie de mieux (which is unpasteurized and therefore illegal in the states; sorry burgers); more interesting than the pasteurized stuff if you're just going to eat it.
For hard cheese, pecorino romano or parmesean reggiano with some cracked black pepper and a drizzle of honey.
Solución
- Registrado
- 17 de Nov, 2017
The cheese in kraft dinner
- Registrado
- 27 de Sep, 2019
Smoked Gouda is my favorite, especially when you use it for omelettes
- Registrado
- 19 de Ene, 2022
Smegma
- Registrado
- 12 de Mayo, 2015
Parmigiano reggiano