geekhack
geekhack Community => Off Topic => Topic started by: Grill3dCh33z on Wed, 28 January 2015, 21:05:26
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Standard question here. What's your favorite cheese and why? Mine has to be Y Fenni (Red Dragon). It's perfect with pretzels or crackers! :thumb:
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so far everything ive tried because cheese is tight
i never want to try that maggot cheese **** tho
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Tp4 multiple accounts are off limits.
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President Camembert cheese with honey and crushed pecans on French bread...
Not expensive by any means but its delicious.
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Sharp Cheddar
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Sharp Cheddar
#2edgy4me
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Sharp Cheddar
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swiss :3
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I really love a good gouda. Also a big fan of brie.
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The stinky smelly kind
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The stinky smelly kind
My first job out of high school was working at a specialty grocery store. I had to frequently cut stuff like Stilton and Roquefort for people, to this day I still can't understand how people eat it, the very smell would almost make me gag. I guess I shouldn't judge it just on smell alone though...
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Why no love for soft cheeses, buffalo Mozzarella is my favorite.
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Manchego (https://en.wikipedia.org/wiki/Manchego)
so versatile, so good.
I had a wheel i only recently finished off that i got from a past employer.
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Why no love for soft cheeses, buffalo Mozzarella is my favorite.
Mozz is a great, versatile cheese that can go good with a lot of different flavors. But it doesn't have an outright flavor itself. Still a great cheese though.
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Anything I run through my smoker for a couple hours with the exception of parmeasan or reggeano. That stuff only gets 20 minutes, and sharp cheddar gets 4 hours.
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Either Aged Gouda or really aged Cheddar, like aged to the point that salt crystals begin forming inside it. My grandparents made cheese in Wi for their whole lives and my dad did for a while.
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gruyère de comté for sorta hard ones
brillat-savarin for soft ones
generally. there are some good small local cheeses that are great too though. but the two above are a little easier to find, for me.
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cheese that isn't mine
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cheese that isn't mine
(http://www.olddutchfoods.com/userfiles/images/074690_09221Nacho-Cheese-Dip_Can(335)_265x395.png)
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you get me
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Tp4 multiple accounts are off limits.
Cheese isn't super high on my list. I just like cheesy poofs..
Shreaded Swiss+mozzarella on rice is also quite good
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You had me at cheese. I am highly lactose intolerant, but love cheese (and ice cream). I am willing to make the sacrifice for just about any cheese, although I seem to have control issues with Gouda, Brie, and Mozzarella blocks. :thumb:
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You had me at cheese. I am highly lactose intolerant, but love cheese (and ice cream). I am willing to make the sacrifice for just about any cheese, although I seem to have control issues with Gouda, Brie, and Mozzarella blocks. :thumb:
By control you mean, assplosion?
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You had me at cheese. I am highly lactose intolerant, but love cheese (and ice cream). I am willing to make the sacrifice for just about any cheese, although I seem to have control issues with Gouda, Brie, and Mozzarella blocks. :thumb:
By control you mean, assplosion?
No, eating way more than I should.
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You had me at cheese. I am highly lactose intolerant, but love cheese (and ice cream). I am willing to make the sacrifice for just about any cheese, although I seem to have control issues with Gouda, Brie, and Mozzarella blocks. :thumb:
By control you mean, assplosion?
No, eating way more than I should.
Eating any for that matter :p
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**** cheese
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we already had a cheese thread : https://geekhack.org/index.php?topic=63719.0
french cheese > all , only melted cheddar is ok .
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Practically every French and Swiss cheese besides that crappy Gouda.
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Practically every French and Swiss cheese besides that crappy Gouda.
Gouda isn't French , and it's not cheese , it's flavored plastic .
http://en.wikipedia.org/wiki/Gouda_cheese
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Practically every French and Swiss cheese besides that crappy Gouda.
Gouda isn't French , and it's not cheese , it's flavored plastic .
http://en.wikipedia.org/wiki/Gouda_cheese
i know that it isn't french, but i'm not sure if it's produced in france, since it isn't protected.
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10gate into 4gate all in.
Works real well in pvp long as you can get a pylon in the main. You can usually guarantee some damage so even if you don't kill them you can transition into robo or stargate tech. It also hard counters all cheese the protoss might want to put on, cannon rushes, proxy gates etc etc
:)
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Camembert! for life...
with a good baguette, artisan baguette...fresh one... dear lord...sex on plate
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Brie, mature cheddar and Halloumi.
HALLOUMI *****ES. Best thing ever when fried.
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10gate into 4gate all in.
Works real well in pvp long as you can get a pylon in the main. You can usually guarantee some damage so even if you don't kill them you can transition into robo or stargate tech. It also hard counters all cheese the protoss might want to put on, cannon rushes, proxy gates etc etc
:)
ok I vote that you win this one.
just sprinkle some grated parmigiano reggiano on top of this.
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10gate into 4gate all in.
Works real well in pvp long as you can get a pylon in the main. You can usually guarantee some damage so even if you don't kill them you can transition into robo or stargate tech. It also hard counters all cheese the protoss might want to put on, cannon rushes, proxy gates etc etc
:)
I laughed wholeheartedly.
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10gate into 4gate all in.
Works real well in pvp long as you can get a pylon in the main. You can usually guarantee some damage so even if you don't kill them you can transition into robo or stargate tech. It also hard counters all cheese the protoss might want to put on, cannon rushes, proxy gates etc etc
:)
I read this and thought I clicked on the wrong thread by accident. Then I realised... Good stuff, Baldgye! :D
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https://geekhack.org/index.php?topic=63719.0
I like most cheese, except the runny or mouldy types.
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The stinky smelly kind
I had to frequently cut stuff like Stilton and Roquefort for people,
I still can't understand how people eat it, the very smell would almost make me gag.
Although I do understand how people can say that the smell of blue cheeses reminds them of vomit, these are some of the best cheeses. Consider the origin of rennet and it is hard to feel too queasy.
And this is amazing and astonishing:
http://www.wildfermentation.com/wild-fermentation/
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BUT VIRGINIA, WHERES MY COTTAGE CHEESE
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BUT VIRGINIA, WHERES MY COTTAGE CHEESE
I like me some cottage cheese.
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12 year aged cheddar.