Yes please.

Edam is god-tier, havarti is just-below-Edam-tier, mozzarella and fontina are tied-for-third-tier, everything else is pion-tier.

>>4270

if those are the only cheeses you can name then you dont know shit about cheese

Feta is the best cheese .
Also awesome stuff for barbecues: Wrap a half or quarter of feta in a tin foil with onions, tomato, olive oil and pepper (make sure it can't leak). Then put it on the grill until the tin foil puffs up. Best vegetarian dish there is.

>>4271
Nah, I could go on for several minutes, it's just easiest to hit the most popular in one go.

And also, everything else really is peon-tier, so I don't see what difference it would make one way or the other!

no the best cheese is halloumi

BRIE

>>4278
I've had brie, and I didn't much care for it.

Oh, Leerdammer, how I miss you...

Picked up a bit of Rembrandt aged gouda today. Pretty pricey but totally worth it.

>>4278
This. Forever.

(But other cheeses are great, too.)

Munster forever.

Delicious all purpose cheese, reporting.

>>4278
Well at least there's something you like from France.

the only good bleu

http://www.cheeseandburger.com/

not don't go forgetting the greatness of the Society

I love cheese, but it's a little difficult to enjoy with so many people acting like dairy products are the spawn of Satan.

Here is my favourite cheese fondue recipe, passed down through my family for (some not impressive number of) generations. It's delicious, and we've made it for the big annual fondue party we've had with family friends every Christmas season for my whole life.

My wine of choice when I make it is Hochtaler, and if you haven't heard of kirsch before, it's just an unsweetened cherry liqueur.

What cheeses would be best for melting down in the name of nachos?

>>5076
processed cheeses are actually your best bet here, because they're designed to have the best melting properties.

Go for something like velveeta

This thread is whack. Swiss melting cheeses are top tier, god tier, divine-incarnation-of-heaven-on-earth-tier.

>>5078
a good cheedar/mozza mix melt like crazy. Also swiss soaked in milk gives good results, too, but is a little more messy to use.

>>4273
>>>Sheep's Feta is the best cheese .
Also awesome stuff for barbecues: Wrap a half or quarter of feta in a tin foil with onions, tomato, olive oil and pepper (make sure it can't leak). Then put it on the grill until the tin foil puffs up. Best vegetarian dish there is.
>Fixed. Also, recipe idea!
You know why sheep's feta is so good? That's what it was originally made from. I first got to try it because my dad gets it at the farmer's market. It's better for his digestion and cheaper than goat's. Tasting lovely is a pleasant side effect.


Also, fried haloumi. Freebirthing godlike. It takes a while to cook though. Need to get the water out.

Oh my god you guys I have the BEST CHEESE RECIPE

Take some Gruyere. Lots. Grate it into a bowl. Add a little white wine (or brandy/cognac/sherry), enough egg and flour to hold it together, little nutmeg, white pepper, salt.

Get a baguette. A nice little french bread, a skinny one about 1-1 1/2 inches in diameter or so. Slice thin pieces and brush them in egg white. Slam that cheese mix on top and mold it on well.

DEEP FRY THAT MOTHERFUCKER. Let it get totally deep-dark golden brown, make sure all that cheese is melted and the bread is totally golden and toasted. The cheese will make its own perfect crispy crust, and the toasted bread will be nice and crispy as well, and then inside you will have like a mini fondue of melted cheese orgasms. My god, it's beautiful.

>>5098
depending on who you ask, some people say mozzarella is a type of processed cheese.

>>5111
>Take some Gruyere. Lots. Grate it into a bowl. Add a little white wine (or brandy/cognac/sherry), enough egg and flour to hold it together
Can you get a bit more specific with this bit? I'd really love to try this, but I'm afraid I'd be too incompetent to get it right.

>>5119
For about 200g (about 7 oz, a bit less than a cup) of cheese you'd need one egg (plus another to brush the bread with), a tablespoon of flour, and maybe a tablespoon of whatever wine or spirit you're using. Seasonings can just be added in pinches to taste. Oil should be at 360 degrees. Use a rounded tablespoon to mold the cheese on the bread, and let them fry from three to five minutes.

I found a blog that goes very in depth with lots of pictures, however I don't see the need for baking powder - could add a funny taste to the finished product, and it doesn't need to rise or anything. http://fxcuisine.com/Default.asp?language=2&Display=133&resolution=&

let me know if you try it - and hey folks, if you try any of my recipes or tips, be sure to let me know how it went! I'm pretty messy and indirect with recipes, working in memorized proportions and ratios rather than recipes, but I try to be as clear as possible.

>>5121
>In restaurants these are usually served with pickles and a salad, but if you are on a diet you can omit the salad as it has no real nutritional value.
I laughed forever.
ANYWAY I will definitely try these as soon as I remember what I did with my Dutch oven that has seemingly gone missing...
I'll report back with results whenever I find it/have the money for a new one.

I do like some good Roquefort with red wine. It's generally expensive as hell though.

One of my favorite desserts is a small bowl of Ricotta cheese. The good stuff, not the GOOSH-GOOSH ooze you get in tubs.