1. Cunt

i love cheese

gorgonzola
goat cheese
cantal
reblochon
bleu
roquefort
comte

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Queso babas

mozzarella

1. Norgay.
2. Jarlsberg.

1. Gotland
2. Stafva Gård's Blå. (Stafva farm's blue)

A wonderful rich and old fashion cheese.

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Aren't brown people lactose intolerant?

Taleggio

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its a bullshit
a lot of 'brown' eat a lot of lactose and milk and cheese
its the east asians that are lactose intolerant
and im not brown

also brown,whites, and black dont exist
its a bullshit created by americans

for europeans i prefer
latins
germanics
celts-iberians
slavs
greeks

for africa
bantu
massai
horned

Long shot here, but my sister brought back some really nice cheese from northern France but she couldn't remember the name of it. She said it was apparently traditionally eaten at weddings, any idea what it was? A very creamy white cheese a bit firmer than port salut

Old Amsterdam, the older the better

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How can it be very creamy if it's firmer than port salut ?

Creamy flavour not texture

this one looks tasty.

>ctr+f
>no gruyere
shame on you, all of you

Brillat-Savarin?

cheese is one of the best thing on earth

Seems to fit the bill! Even if it's not the same it still looks very tasty, thanks I'll keep an eye out

I promise you, it is wonderful. I live only a few minutes from the Stafva farm and they have amazing cheeses you can taste on site. Old family owned business, been providing cheese to all of Gotland for a long time.

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When I was in Morocco I had some of that fermented butter stuff, do you have that in Algeria? I started off thinking it was very grim but I learned to like it by the end of the trip, I had to get it out of my head that it was butter

Can somebody who actually knows anything about cheeses tell me why do hard cheeses tend to taste good?

1. flak
2. Salaneuvos (the hard kind), think it's a Finnish cheese at least

Man
>French cheese though
is not a meme (though I've only tasted one), it was some sort of cave cheese or something, but it was uma delicisia

It is. Very creamy

Aurajuusto is also good, especially on a pizza

Which am I?

Raclette, saint Nectaire. Any cheese that can be melted really, but these two especially.

We ain't brown whatever that mean

You aren't?

Imagine being old enough to post on Jow Forums, and you still eat cheese

finno-ugric

Children usually dislike real cheese. Few are the times I've met a child who enjoy a proper one.

i dont know
maybe its lben

I think it was called smen there

Befuddling and bemusing post

But I'm half fennoswede.

Cant wait to be home and eat my cheese lads

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RIP your gob, they need to invent a baguette with the crust on the inside, human palates aren't meant for that kind of abuse

I'd say Tome des Bauges or Grataron
Ideally both.

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india consumes the most dairy out of any country

half germanic half finno-ugric

germo-finno-ugric?

I eat one almost every day and I'm fine

yes

That's cultural, they also don't eat meat, it doesn't mean they are intolerant to meat.

baguette remplis de fromage ?

Yes

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Cool I guess, or maybe.

>Opinel knife
Best value for your money knife imo

Well I'm sure your mouth is gnarled from years of abuse but think of poor me

1. California
2. Humboldt Fog

It's really rich and creamy and is perfect to serve with Californian Sauvignon Blanc to guests.

Fug forgot pic

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1. Russia
2. Fake cheese with vegetable fats and milk powder. Maybe with rubber.

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Do Russians really?

Oh no...Americanization is working.

Some thick crust may scratch the palate indeed, just don't make a sandwich with such breads.
youtube.com/watch?v=xm7VBUDnxDQ

you mean american cheese

It looks surprisignly good for an american product.

i like danish blue

le coupe faim classique

for an american cheese
that looks fucking good

looks breddy gud

Thanks guys. California cheese is the best in America and regularly wins national awards and does well internationally.

All of them. I never tasted a cheese that I dislike.

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Italy
I don't know mate I struggle, burrata, parmigiano, gorgonzola, toma, ricotta, caciocavallo, pecorino, caprino, i love them all

Based cheesemongers

stracciatella, squaquerone and gorgonzola also, i share that list, grana is good too as parmesan alternative but parmisan kinda has a stronger flavor, even the least aged one, sometimes asiago depending on mood
love mozzarella but it has to be artisanal, very hard to find a commercial one with a good milky flavor and perfect texture

also camembert, quark/tvorog, feta and edamer outside italy, and that sweet cheese brits put erries and shit in it, italy jas a similar one with dried tomatoes and olives