Lads I am CHEESED to ask this question, what is your favourite kind of cheese?
My favourite all time is the classic cranberry Wensleydale. That shit is fruity, tangy and melts in your mouth.
Aged cheddar. But I’m also fond of blue and haloumi. I like strong flavours, and the taste of fried haloumi… so good.
Aged cheddar supremacy. Gotta be at least 7 years old for me, but 10 is 😚👌
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Blue Stilton.
A good aged gouda always does me right.
Havarti. Semisoft, a little tangy, nice on a cracker, melts well on things.
Camembert followed by smoked Gouda
If we’re talking sandwiches pepper jack.
Goat cheese is the GOAT.
There’s a cheese called Limiano that is both the brand name and the name of the cheese itself since other than some flavoured versions, they only make the one kind.
The nearest city to me that has a proper Portuguese market where I can find it in Canada is Edmonton, so whenever my parents go there for their own needs, I get them to pick me up some.
If you can find it, try it. Soft and creamy; somewhere between a cold brie and a dutch edam. Smooth taste. I describe it as “inoffensive”; it doesn’t smell and it doesn’t taste too strong.
Like most people I enjoy a smoked gouda (Henri Willig y’all) but I also want to give a shout out to yarlsberg for being excellent as well as hot habanero Colby (way better than pepper jack) and boar’s Head three pepper. A good manchego is a joy as well. Emmentaler is of course an all timer. The aged white cheddar from Costco is shockingly great.
Dick cheese.
It’s vegan if the donor is consenting too!
the vegan society definition makes no mention of consent.
Isn’t that the society that sells vegan supplements?
I don’t know. I do know that their founders coined the term and defined it.
Well, they are wrong.
If I give someone part of myself to cook and eat, that’s vegan.
Swallowing semen from a consensual donor is also vegan.
that seems to be the use of an animal product.
That’s why I said their definition is wrong.
they seem authoritative
Non-consensual Dick Cheese in my new band name.
That reminds me of this song.
Bleu d’Auvergne
Fourme d’Ambert !
If it’s well-made: Glundner. In grocery stores it isn’t outstanding but some farmers have perfectioned it.
I’m Swiss, the best cheeses I’ve had were always the ones I spontaneously bought, while hiking, in the mountains from some local mountain farmer. So I can’t specifically give you a name, and they were different each time, but always amazing.
I like brie the most, I think. Sometimes a place near her will get some Red Dragon cheddar in which is really good but that’s rare. I like eating that with chili.
