The Dutch actually make good fucking cheese

I don't think anyone would doubt that

>t. a can of fermented herring

Or crackers. That's what I had mine with.

Recommend me a French cheese

>what about it? I'm not picky

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All European countries make good cheese, except for Russia

I did, as I rightfully recognise that the tastiest cheese in the world is Castello soft Danish blue

You just haven't tried good Russian cheese

Comte, montd'or, roquefort, munster

Thanks Frenchbro. I’ve tried Roquefort and Munster but I’ll check out the other two

We literally make the same fucking cheese you make now. Stop being so salty about it

Mimolette

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Finland makes no cheese

Not all, Im Korean and I love dairy and drink insane amounts of milk, meanwhile my white friend gets sick if he has cream in his coffee

I like a nice piece of brie me, or for something stronger, stilton.

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That would be us

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Russians cart off literal tons of it every day.

fr.wikipedia.org/wiki/Liste_de_fromages_français
Pick your poison

>Overpriced shit for exists
Who would have thought

We make the best
It's not a surptise that countries that have good taste are the largers importer of italian cheese

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Mozzarella di Bufala is my favourite
Gorgonzola would be 2nd

Americans love their casu marzu

>Munster
>Pont-l’Évêque
>Reblochon
>Saint Nectaire
>Mont d'Or
>All the camemberts

Half of the cheeses in your pic are French

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Fuck off, we make them better than you anyway
stinky frog

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You don't make them f.am, we do

How exactly do you make french AOP cheese?

Cope
Everything you make is 10x better here

You're welcome, mont d'or is my favourite (dedpite munster being my local cheese)

How are you making french AOP cheese in Belgium?

They don't, but they do pay extra for the real things we produce

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>put rotten milk in maggot infested cave.
>pretend its cultural.
>Years later get overrun by third world shit skins
>the circle is complete

It really is cultural since we're talking about fungus

Lm@oing @ Australians acting all tough all the time but would cry if confronted with this during a meal

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I'll let you the benefit of the doubt that it sounded wittier in your head

Fleming was a Scot, so by your logic Scotland makes the best cheese

Fleming didn't discover mold, Bruce

Trying to make sense out if this post but I'm unable to

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Mold isn't cheese

Mimolette is a richer version of Gouda and nothing you can say will change that

lol even Hanz gets it.
I guess this is why he cucked you in both word wars.

True, so it's even more ridiculous when you realize Gouda is all they have to offer
I've been there and their cheese stores were just Gouda flavored with dozens of different spices
Probably to make one forget how bland it is, but holy shit

I remember when australian banter was good

Shitposting aside frogs make the best cheese. That crap in OPs pic tastes like a tire after summernats

Can't say I do

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>That crap in OPs pic tastes like a tire after summernats

You'd think it was a slice of turnip if not for the OP

For me it's the charolais.
It has both the freshness and the sharpness

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How do people eat mold cheese like blue cheese. It makes me vomit just thinking about it.

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For me it's Roquefort, for its potential molten as a sauce for red meats and pastas

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what the fuck is that?

roquefort if amazing

It is a brown people thing.

Idk it's just good

And they don't stink so it's probably easier for a foreigner to try an odourless yet moldy bit of cheese rather than a moldless piece that smells like pungent feet

>wypopo eat rotting milk

My parents eat a lot of Roquefort. The smell is vomit inducing to me, I can't imagine how it can taste good.

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>He doesn't strengthen his inners by eating ever growing amounts of mold so as to prepare for the famines of WW III

Never gonna make it

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Why don't you taste it?

No way I would do that, I have extreme disgust mechanisms towards mold and pretty much anything that looks or smells slightly "off".

Wew lad if you think Roquefort smells you really aren't prepared for the rest
And that's ok but really, Roquefort smell isn't even noticeable when I open my fridge so you'd probably puke your guts out those times when the ripe Époisses or Saint-Nectaire leave a lasting smell in the room even after barely 2 seconds of having the door open

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If you can't eat it then melt it in hot milk, mix with fresh cream and pour on your next steak

cheese is for queers

Will probably sound disgusting to him but yea that's the way to go

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t. would cry like a girl if he ever went in the same room as an open vieux boulogne

gorgonzola is amazing for pasta

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>this kills the lactose intolerant

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I have never tried but I love Gorgonzola with bread so I'm pretty certain I'd like it on pasta

I really like gorgonzola with lettuce

Damn, why is italian cuisine instant mouthboner?

Hey frogs, I love Saint Agur but I get the feeling that it's a pleb tier cheese. Is this true?
If so, what should I be eating instead?

I knew

It's an industrial cheese, made with milk that can come from anywhere and at whatever time of the year. That doesn't mean it's bad and I wouldn't know because I never tried it, but if you like blue cheese then you could try AOP ones and see how they compare.

>Roquefort,
>Fourme d’Ambert
>Fourme de Montbrison
>Bleu d’Auvergne
>Bleu des Causses
>Bleu de Gex
>Bleu du Vercors-Sassenage

user said it, it's an industrial blend

Not necessarily disgusting, but not at all what you should expect from "real" French blues

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Your taste is like that if a child. Cute.

I'm not surprised. Their neighbors, the Germans and Belgians make good cheese too.

fake, they can't cook good stuff