this post was submitted on 06 Nov 2023
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Asklemmy

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[–] [email protected] 9 points 1 year ago* (last edited 1 year ago) (2 children)

I've been on a goat cheese kick recently. It's really good but also very expensive

[–] [email protected] 3 points 1 year ago (4 children)

Costco sells big portions of chevre for a lot less money than grocery stores. It freezes well too so don't have to rush to eat it.

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[–] [email protected] 2 points 1 year ago

goat...kick

I see what was done here ;)

[–] [email protected] 8 points 1 year ago (2 children)

Jarlsberg, Roquefort and Brie

[–] doofusmagoo 5 points 1 year ago

+Roquefort gang.

[–] [email protected] 2 points 1 year ago (1 children)
[–] [email protected] 2 points 1 year ago (1 children)

I can't! I think Roquefort but I will surely miss the other two

[–] [email protected] 2 points 1 year ago

Its ok, I know these decisions are hard but they make you harder for having made them ;)

[–] [email protected] 8 points 1 year ago* (last edited 1 year ago) (1 children)

Blue cheese. The stinkier, the better.

[–] [email protected] 2 points 1 year ago (1 children)

~~Blue cheese has mold in it.~~

I really like blue cheese as well. I didn't like it at first, but over time I have liked it more and more.

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[–] [email protected] 8 points 1 year ago (1 children)

Aged Havarti is mighty tasty

[–] [email protected] 2 points 1 year ago

Ahh, yes. The refined taste of feet, but in a good way, somehow.

[–] [email protected] 7 points 1 year ago

Cheese tactics in online games

[–] [email protected] 6 points 1 year ago (1 children)
[–] [email protected] 3 points 1 year ago (1 children)

Gouda is the only cheese I accept on most things

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[–] [email protected] 6 points 1 year ago

Monterey Jack cheese or pepper jack.

[–] [email protected] 5 points 1 year ago (1 children)

That's a tough one! I'm gonna say... mimolette. I mighta said manchego but only if I can have membrillo with it.

[–] [email protected] 3 points 1 year ago (1 children)

Well, then I'm going to say manchego, even without membrillo.

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[–] [email protected] 5 points 1 year ago (1 children)
[–] [email protected] 2 points 1 year ago* (last edited 1 year ago)

K, that it, you win!

Edit: betchya can't eat just one...

[–] [email protected] 4 points 1 year ago (4 children)

Love me some brie and smoked Gouda

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[–] [email protected] 4 points 1 year ago (1 children)

Few years ago in Burlington, VT. I had a beer soaked rind soft cheese. Whatever that was... was my fav.

[–] [email protected] 2 points 1 year ago (1 children)

I dont typically care for beer but I recognize it has culinary value, potentially :/

[–] [email protected] 2 points 1 year ago (7 children)

I would say that there was not a noticeable beer taste.

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[–] [email protected] 3 points 1 year ago* (last edited 1 year ago)

Chechil, it’s like a salty, chewier, briny version of western string cheese.

https://en.m.wikipedia.org/wiki/Chechil

[–] [email protected] 3 points 1 year ago (1 children)
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[–] [email protected] 3 points 1 year ago (2 children)

Been on a warm brie with apples and prosciutto kick lately.

[–] [email protected] 2 points 1 year ago* (last edited 1 year ago)

I feel like people would be happier if they always had a "kick" or a "thing" going on continuously that they were perpetually trying or experimenting with.

Like on Sunny, they always have like a thing or "type-deal" going on that makes things fresh

Edit: I might even do a Griecko-thing next week. Charlie seemed to really get a kick off it and so did I

[–] [email protected] 1 points 1 year ago (1 children)

I feel like people would be happier if they always had a "kick" or a "thing" going on continuously that they were perpetually trying or experimenting with.

Like on Sunny, they always have like a thing or "type-deal" going on that makes things fresh

[–] [email protected] 2 points 1 year ago (1 children)

I do but I also have ADHD so ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯

[–] [email protected] 1 points 1 year ago (1 children)

I wonder how much of it is the AD(H)D. I feel like my same terrible habit of dropping new endeavors might extend well to being open and really desiring exploring above shit like prestige and power etc. i love being a tourist in my own life and learning and asking questions and "having a wonderful time"

[–] [email protected] 2 points 1 year ago (1 children)

You sound like me before I came to terms with my diagnosis. I even used to call myself a subculture tourist lol.

Of course this way of thinking doesn't have to be seen as a detriment. I love how curious I am and how knowing about a ton of topics really helps me draw connections.

Just my two cents! Naturally, you know yourself the best :)

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[–] [email protected] 2 points 1 year ago (1 children)

Crumbly Cheshire cheese. Wenslydale too.

I like cheese that's salty and makes your jaw muscles clench.

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[–] [email protected] 2 points 1 year ago

Not commonly found outside Wales, I think, but the best cheese I've ever had is Caerphilly cheese.

[–] [email protected] 2 points 1 year ago (1 children)
[–] [email protected] 2 points 1 year ago

Chick'n parmesan, im with u on that lol

[–] Ziggurat 2 points 1 year ago

Reblochon, especially on the winter, it's a classic and delicious one

[–] [email protected] 2 points 1 year ago

Sharp white cheddar.

[–] [email protected] 2 points 1 year ago (1 children)
[–] [email protected] 1 points 1 year ago
[–] [email protected] 2 points 1 year ago

English cheddar. American cheddar is bland and rubbery, the English takes the flavor to 11 and adds a nice nutty flavor along with it melting a lot better than American. I think second would have to be blue cheese, I just love how pungent it is.

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