Cheese

wobbles · Post by **wobbles** » Sat Nov 15, 2014 11:59 pm

kruptah wrote:<3 dat cheese.

Goat cheese being the cheese I purchase most.

What cheese does everyone buy the most?

brie
gouda
parmigiano reggiano

Phigure · Post by **Phigure** » Sun Nov 16, 2014 12:07 am

Brie
Stilton
Chèvre

nobody · Post by **nobody** » Sun Nov 16, 2014 7:37 am

What do you call the salty one that you put in the microwave then dip bread into?

kruptah · Post by **kruptah** » Sun Nov 16, 2014 8:14 am

nobody wrote:What do you call the salty one that you put in the microwave then dip bread into?

topmo3 · Post by **topmo3** » Sun Nov 16, 2014 8:14 am

^ LoL?

I mostly buy
Feta
halloumi/saganaki
this

nobody · Post by **nobody** » Sun Nov 16, 2014 8:20 am

kruptah wrote:
nobody wrote:What do you call the salty one that you put in the microwave then dip bread into?

Bleak looking cheese

kruptah · Post by **kruptah** » Sun Nov 16, 2014 8:23 am

nobody wrote:
kruptah wrote:
nobody wrote:What do you call the salty one that you put in the microwave then dip bread into?

Bleak looking cheese

Very bleak.

I'd prefer a baked brie.

nobody · Post by **nobody** » Sun Nov 16, 2014 8:54 am

mmmmm this is the one i was on about http://en.wikipedia.org/wiki/Camembert

topmo3 · Post by **topmo3** » Sun Nov 16, 2014 10:12 am

dont wanna be a dick but who tf microwaves camembert

kruptah · Post by **kruptah** » Sun Nov 16, 2014 10:27 am

topmo3 wrote:dont wanna be a dick but who tf microwaves camembert

That's why I was thinking along the lines of Velveeta and Cheese Whiz, cause microwaving nice cheese is unheard of.

nobody · Post by **nobody** » Sun Nov 16, 2014 11:50 am

it makes it ideal for bread dipping

rickyarbino · Post by **rickyarbino** » Tue Nov 18, 2014 1:01 am

So Fondue?

magma · Post by **magma** » Tue Nov 18, 2014 10:58 am

Camembert should be served hot with good bread, but from an oven after it's had garlic cloves shoved in it, not in a fucking microwave. This isn't the strugglecheese thread.

ehbes · Post by **ehbes** » Tue Nov 18, 2014 11:19 am

Boursin is the best cheese in the "eat with cracker" department

rickyarbino · Post by **rickyarbino** » Tue Nov 18, 2014 1:28 pm

Does microwaving really make thaaaaat much difference?
Cheese was born from the struggle.

sigbowls · Post by **sigbowls** » Tue Nov 18, 2014 1:33 pm

is cheese good for you? milk isnt good for you they found out

magma · Post by **magma** » Tue Nov 18, 2014 1:43 pm

rickyarbino wrote:Does microwaving really make thaaaaat much difference?
Cheese was born from the struggle.

The main reason I wouldn't microwave Camembert is that it's too quick. You want to stuff it with garlic and give it 10-20 mins so the flavours seep through. Plus melted cheese is at its optimum when it's just started to toast a little on top, which is impossible in a microwave. Sure, it'll melt in a microwave, but it'll never be viscous enough to fill the hairline cracks in your self-respect.

Some cheeses are perfectly struggle-compatible, Camembert is not one of them. Camembert is some straight up Guardian-reader, served-with-artisan-bread-and-caramelised-red-onion-chutney bizniz.

rickyarbino · Post by **rickyarbino** » Tue Nov 18, 2014 2:24 pm

The cracks in my self respect.

My self respect cracked because I melted cheese in a microwave.

You astound me sometimes.

magma · Post by **magma** » Tue Nov 18, 2014 2:48 pm

You're brill, ricky.

Camembert is some straight up Guardian-reader, served-with-artisan-bread-and-caramelised-red-onion-chutney bizniz.

Obviously being DEADLY serious here.

nobody · Post by **nobody** » Tue Nov 18, 2014 11:41 pm

rickyarbino wrote:The cracks in my self respect.

My self respect cracked because I melted cheese in a microwave.

You astound me sometimes.

lol

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