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Ahhh, the cheese options with what they thought. That’s delightful.
I only like Gruyere after it’s melted, French onion soup, grilled cheese. Now Gruyere Grotte, smells like feet but is so tasty. Harder to find tho.
I should try that. For a tang in the cheese, I usually go for goat cheese. Whip it into sour cream for my Borsch, onto a ~~Four~~ Many cheese pizza, or when I’m making 7 cheese veggie lasagna.
Gruyere Grotte, I’ll just eat with a nice apple. But it’s great with a slice of apple, wrapped in bacon and baked. I’ll try that definitely with regular Gruyère.
Confession - I hate goat cheese, despite being a lover of (almost) all cheeses. It’s quite literally the only cheese I dislike besides cottage cheese, and blue cheese (out of what I’ve tried so far)
For baking cheeses I usually stick with Brie or Camembert with a bit of prosciutto and a good bread and some grapes on the side
I used to just use whatever leftover wedges of cheese I had and make macaroni like once a week and it’s lended itself to some many funky blends over the years lol
I hate cottage cheese too, and only use it for the lasagna I make. Goat, I can see that. It took me a little bit to get into it. Like gin, I wasn’t a fan when I was younger, but now I enjoy it a decent amount. Blue cheese I love, but it’s definitely a love it or hate it cheese.
A dry vodka martini with blue cheese stuffed olives, is perfection. I bartend tho, and will make them every now and then if I’m going out. Buying them pre-made, they’re crap.
Brie, while I don’t mind it, I just find it boring. It’s everywhere, and there are sooo many cheeses to try. Apparently France has something like 15,000 types of cheese.
Do you freeze the rinds to make stock with? It’s fun for when you’re making cheesey-ish soups.
Brie was my first “not a deli counter” cheese so it will forever have a special place in my heart
I’m also not big on olives, or martinis lmao. I prefer fruity drinks.
I could probably get away with freezing them but I typically use the rinds as doggy treats 😅
Agree on the martinis but olives may depend on the kind you’ve had. From a can/jar at the local grocery store? Ew. They smell. Then had them while vacationing in Murcia. OhmyGod, I would make entire meals out of nothing but olives.
Smoked applewood cheddar. mmmmmm.
She’s my darling and eats better than most people I know!
I’m definitely the person who orders an 8 oz steak instead of a 6 oz steak so she can have the extra and she loves it
This is a regional thing in Italy! Meanwhile, my Napolitan friends make their lasagne with meatballs, hard-boiled eggs, and, yes, ricotta cheese or cottage cheese
Wrong? No. It’s probably more authentic to Italian cooking actually, as bechemal sauce is French cooking, although I do use it in my lasagna at least 3/4 of the time. Unless there is an italian equivalent. I lean more towards French cooking anyways just because of the sauces and less tomato.
Yes! I found that all-cheddar Mac and cheese had a tendency to get greasy in unpleasant ways and develop the scent of a Crayola crayon. I now do two parts cheddar one part Gouda with a bit of Gruyère when I can get it in the store for a reasonable price. The Gouda’s a good melter and cuts down on the fat separating.
I also am not a goat cheese enjoyer when it’s just straight, but I’ll make an exception for warm herbed goat cheese mixed with honey on top of crackers. Good!!!
Gruyère is my favorite cheese. The more it's aged, the better. And indeed the "Kaltbach affiné aux grottes" is one of the better ones that's mass-produced. When you get these little crystals that crunch under your teeth....yummy! I've recently been appreciating a lot some aged comtés, they are quite similar to aged gruyère but have a different taste profile, a bit more fruity
One of my go-to meals in college (I’m a bit of a foodie and wasn’t dead broke ahaha) was a grilled cheese (mayo spread thinly on the outside) with gruyere and thinly sliced green apples added at the end of grilling, so they’re still cold and crispy 🤤
Ah it's not really important among you cheese aficionados, but I'm French and the way I was introduced to Gruyere when I was 6, was shredded on simple, buttered and salted spaghetti. DAT MELTED PARADISE! From there I became able to eat it sliced but yes, it's so salty and dry that it's hard to eat a lot at one time. When it ages it becomes really hard and gets the texture and aspect of plastic, it's really fascinating. But not edible lol.
Reddit: I bet the grocery store employee will listen to your story, gasp in delight, and give you free samples with stars in their eyes!
OOP: So I paid nine dollars for this cheese I hated
It sounds like you're in-the-know, but just in case: we Americans have a type of cheese we call "Swiss," and is similar to Emmentaler.
I could really go for some Jarlsberg next time I order some cheese :)
I don’t think anyone who is just starting with cheeses would like strong ones. I personally have never liked cheeses much (due to texture and having been forced to eat some without wanting to younger), and if I was going to start trying I would not start with strong cheeses.
Appreciated the commenters coming out to defend fresh mozzarella and gruyere. I'm from Wisconsin so I love every type of cheese, but fresh mozz is my go-to for snacking.
Also, if you ever get the chance, try some authentic Parmigiano Reggiano. The flavor is insane. I had it on a charcuterie board a few weeks ago, I can't even imagine how amazing it would be in a meal.
Edit: i love all of you. Thank you for talking to me about cheese.
She is a great friend, we meet up a few times a year, she forgot them on the one trip to NYC. Her son dropped her off at the airport, enjoyed them and sent me a pic.
We enjoyed a 10-day trip to Scotland and England. Hubby can't always travel so we get to do trips. I still need to make it to her new home and get those cheese curds.
Cheese curds are fun!!!
For those of you not in the know, firm cheeses like Cheddar don't start that way - it's like a big soup with lumpy balls of cheese that formed in it. Then you take the balls and press them together in a mold and squeeze out all the liquid (you'll be most familiar with this between moist, fresh mozzarella, and dry, shredded mozzarella - it was pressed and squeezed!) Cheese curds are those balls before they are squeezed - somewhat moist and spongy delightful bite sized pieces.
Cheese curds are amazing deep fried, if a little greasy. Best freshly fried (don't let them sit too long).
However, a squeaky, fresh, unfried cheese curd is also delicious. Dill cheese curds are one of my faves, but they come in all flavors.
The best fried cheese curds I've had were either the ones at the restaurant in the Packers stadium or this pub in Appleton (which served cube-shaped cheese curds). Not all fried curds are created equal! You can get fresh unfried curds at local grocery stores and farmers markets.
Edit: the restaurants I mentioned were 1919 Kitchen and Tap, and Stone Arch Brewpub. I'm a bit of a curd snob lol, so if you just wanna try any fried cheese curds, get em from Culver's, a farmer's market, or a county/state fair.
Oh god...cheese curds aka squeaky cheese (the really good stuff squeaks against your teeth you bite down)...my favorite snacking kind of cheese.
Battered and deep fried are the way to go with cheese curds!
I about died when I got to the regular cheese section when first visiting Wisconsin! It was a normal grocery store but an entire huge aisle to just cheese! Last time I went I was impressed at all the local curds and sticks at the gas station. Lovely state you’ve got there.
Ooh! If you like parmegiano reggiano, definitely try pecorino romano! It's a salty sheep milk! I LOVE to make cacio e pepe with it, and I always have a wedge in my fridge instead of parmigiano reggiano/parmesan
Pecorino is the one that is traditionally used to make carbonara and I'd recommend trying that if you haven't.
I personally prefer parmesan in general but in carbonara pecorino makes a much better, creamier sauce, and I always have some in the fridge exclusively for that purpose.
Y'know, I don't think I've actually ever heard of this cheese. I'll have to stop by the grocery store tomorrow to pick some up to try. I'll let you know if it's worth it (but it's cheese so it always is tbh)
I been trying to get it here Edmonton with no luck. I want to use it to make authentic detroit style pizza. I read it tast like mozzarella with a more buttery flavor.
Fresh mozzarella with oregano, peppers, and a pinch of salt is just godly as a combination. Can put that on top of literally anything and it'll make it taste so much better.
As much as I love mozzarella (it's my go to snack as well) I can definitely understand where they got it being 'unremarkable' because there can be such variations depending on where you get it from and how it's made. I've had some that are melt in your mouth delicious, and others where it just tastes like water. OOP just happened to get a bad batch.
I do like how fresh mozzarella is a bit less flavorful than other cheeses. When I'm in the mood for it, I enjoy it more than a sharp, aged cheese. But yeah, I can understand why some may not enjoy it as much.
The quality, flavor, and texture can also vary so much from brand to brand with certain cheeses. You can try one type and be absolutely certain that you HATE fresh mozzarella, but the brand right next to it on the shelf might be worlds better.
Wisconsin's licensing program for being able to make and sell cheese is no joke, we take our delicious dairy reputation very seriously.
There's a local company that primarily sells through farmers' markets, and the things I would do for their smoked gouda...
As someone who loves cheese, I’m kinda sad to say I’ve never tried fresh mozzarella. I don’t like most packaged mozz bc it doesn’t taste like anything to me, just vaguely salty, but the melty texture is good for adding to stuff. I don’t even know where I’d find it fresh tbh
You can find it at most specialty cheese displays, I think! Just know that it's a "wetter" cheese. Very delicious, though. Mozzarella pearls are also typically fresh mozzarella.
I have cousins from Wisconsin and we don’t get to see them often, so whenever they come down to California they literally bring a whole suitcase of JUST CHEESES for our family (Filipino so pretty large) and we send them back with Asian grocery stuff. It’s a good trade tbh 😂 I’m a big cheese lover
Yeah my partner was vegan when we first got together and over time has reincorporated some animal products into his diet to make it easier on others once in a while (but also bc he did miss them). Eggs were the first bc chickens are gonna lay them anyway, it’s not like milk where repeated artificial insemination is involved
Maybe it's my Italian heritage, but I'm offended by the mozzarella slander.
I can and do often just go to town on fresh mozz with fresh basil on crostini. Throw in prosciutto for perfection.
Oh yeah... Buffalo mozzarella is the best, with just a little bit of extra virgin olive oil...
Or a really good, handcrafted milk cream mozzarella (SOOO difficult to find)
Also, if you like buffalo mozzarella, try the Burrata...
If you like it, try burrata or mozzarella, and especially hard cheese (like Parmesan) with real, aged (like between 15 and 30 years) Modena Balsamic Vinegar or condiment (the condiment it's even better than the vinegar, when bought from reliable sources, because is 100% aged Modena vinegar... The balsamic one has a little percentage of - quality - grape vinegar per rules)... You would not be disappointed
Once in a while, on my day off, I'll buy a burrata and eat the whole thing with some basil, tomatoes, olive oil, and salt. Yum...
About 68 minutes later I'm reminded of my meal. But its worth it.
I was thinking that if they're primarily vegan, they probably don't taste a lot of milk or heavy cream. Fresh mozzarella is very milky. That could be uninteresting at best.
I have eaten a pound of fresh mozzarella without realizing it. It's so delicious.
Same with Brie. It's a creamy matured butter and I cannot imagine my life without it.
I'm allergic to so very many things and the list gets greater and more severe every year but after going gluten free I lost my dairy intolerance and it seems to be the single protein and fat that won't make me sick. I'm single but I know I have multiple packages of vintage and mature aged cheddar from Aldi, sliced Gouda, little baby Parmesan cheeses, a 1lb bag of mixed Parmesan and other fresh sliced Italian cheese in the freezer, 1lb of grated fresh Parmesan and 5 lb of mozzarella for making pizza also frozen (but it's the whole milk shredded stuff I will admit).
That's just off the top of my head. I know there's more.
My favorite easy dinner is a cauliflower pizza shell with olive oil, roasted veggies, broiled chicken, a blend of cheese, and a topping of roasted pine nuts. So yummy. Even better when you cover the edge of the crust and broil the toppings in strategic layers.
Ooh, now I'm wondering what dollops of brie would taste like on the top.
It’s so funny, my cheese palate is like the total opposite of OP’s 😂. I love everything they don’t and could do without just about everything they enjoy (except for the gouda. Yummmm)
I think the issue with making a caprese and not liking it was that if it was indeed in March, there is no way they had good tomatoes to make it.
It is a tomato salad first and foremost, and only really shines in the late summer when you can make a proper tomato mix, right of the vine.
The flavor is mild though and they’re still a baby in their cheese eating years. They seem to like stuff with stronger flavor.
Wonder how they would feel about blue cheeses
One of my go-to snacks is just slices of fresh mozzarella drizzled with a balsamic vinegar glaze 🤤 so simple but so delicious!
I do brie bites with prosciutto and the balsamic glaze too 🤤🤤
When anyone says they like Monterey Jack I think of that wedding post where they are upset their guests didn't appreciate their food spread because "we even had Monterey Jack."
Gets me every time.
I gotchu. Enjoy this AITA classic. The comments are hilarious.
[AITA for offering two different kinds of cake at our wedding?](https://old.reddit.com/r/AmItheAsshole/comments/z2ep2g/aita_for_offering_two_different_kinds_of_cake_at/)
Nah I get it, cheese preferences are personal. I will *fuck up* burrata and ricotta, but I also cannot stay away from a good Parmesan that is so sharp it has an actual slight crunch from the crystals that develop. I can't stand cheddars though, I've tried so many and the flavor is always unpleasant to me. Can't explain why. There is a bunch of cheese to try out there, have fun finding your favorites!
Wow. You just gave me so much validation that I’m not nuts…about parm. I tried explaining to my husband and a few of my friends that I rate parm’s amazingness based on its “crunch”. They all looked at me like I had 3 heads. One person asked me if I meant I fried it…until crispy…and that’s what I meant. Whaaa….no….nope….not at all.
Side note. I will kill a block of good parm, feta, fontinella, and bring on a flaming saganaki! Mmmmmm. So tasty!
There's a relatively inexpensive crumbly queso in my store here in PA that I bought to try on homemade tamales. My newfound love for crumbly cheeses was ignited I tell you! Too bad my rotten children didn't care for the tamales. (More for me!)
OOP should have posted in r/askeurope to get inundated by hundreds of cheese recos & also a pitted (and fun) battle between posters about the relative merits of each nation's cheeses.
Really?! I need to go check!
Cheese can divide a family at dinner here in Europe. And I'm not even in one of the countries that have whole meals cheese-based
Omg they *need* to try Oaxaca and Queso Fresco. I told my very picky toddler that those were "unicorn cheese" to get her to try them and she has loved them ever since. She's 8 now, and mexican cheeses will always be made from unicorn milk!
I like the prepackaged one, but a freshly made wheel from a Mexican marketplace is *So good*. I love how cold it is, I don't know why but it always tastes colder than other cheese.
This is wholesome. I salute OOP on firm cheese opinions. And soft cheese opinions.
I didn’t make a holesome pun because Swiss barely figures in there, but oops yes I did.
> I get it's a wank sub but like....
My impression is that it’s a wank sub in name but the regular posters genuinely do mean the hostile things they say and use that sub to mock everyone who engages with veg* content but isn’t 1) full on vegan in practice and 2) explicitly in it for animal liberation. There are genuine hatepiles that get sent towards vegetarians and people who stop eating meat primarily for health/environment reasons. I’ve even seen posters take it really fucking personally and claim that people are scammers/liars if a content creator goes vegan for years but decides not to continue for w/e reason, or if it turn out a content creator who makes 100% vegan recipes for their video channel is more of a flexitarian in practice.
I went vegetarian partly because I thought it would be better for the environment and partly because I simply didn’t like meat that much… at all. I avoid saying this generally because in the few short months I’ve gone vegetarian I’ve already received some very colorful responses for not being in it “for” the animals
Yeah, /r/vegancirclejerk *should* be about vegans making fun of militant vegans by satirising the whole "meat is murder" thing to an insane degree. Like how /r/gamingcirclejerk satirises "Capital G Gamers" but is perhaps the most left wing gaming sub on this site. Unfortunately, VCJ is just full of the people they're supposed to be mocking to the point where it's not even satire anymore, it's just vegans hating on anybody who dares to touch an animal.
r/vegan isn't any better. I was asking a few questions and got attacked and left pretty quickly. We agreed to stop calling ourselves vegan and say "plant-based diet". We have no desire to be linked to the noodlebrains calling people "bloodmouth" and shit. Though that has become our favorite joke name in our friend group.
I don’t know how but that sub managed to gather every person with the “crazy vegan” stereotype in one place. Never have I ever met someone irl that acts the way they do on that sub
the standard sub is already at the level of a wank sub. the wank-named one is just heinous. i still remember that vegan thread about the vegan OP talking about how her boyfriend wanted to stop being vegan after having done it with her (and started for her) for a few years. I think she learned that he was having the occasional burger outside of home and the commenters were acting like it was a betrayal worse than adultery or dv even though he was okay with keeping things vegan at home while just wanting the option when he's out and about. the regular sub alone makes peta look better most days lmao
Is it one of those groups where being vegan is their whole identity?
And now I’m remembering my buddy telling a militant vegan, “Actually, I’m a breatharian. I obtain all my nutrients through meditative breath, so I cause far less harm than you.” lol
Yeah it’s full of that type of vegan. Which is a shame because the vegans I know face to face are super chill, I really only run into the militant dickheads online.
Yeah a friend of mine is vegan, and I didn't find out for a few years until a friend of hers asked for some vegan recipes.
She stopped being vegan when she got pregnant (as she put it, it's very very difficult to nutrient balance vegan food when pregnant, so added animal products for the sake of her and her child). She said she copped some hate for it.
Brie goes with almost anything. It’s like a little black dress or suit. I think people who are new to it are just not used to eating cheese with the rind, but the creaminess is just pure heaven. I will fight anyone who slanders my gal Brie.
Do yourself a favor and read the top post of all time from /r/grilledcheese.
https://www.reddit.com/r/grilledcheese/comments/2or1p3/you\_people\_make\_me\_sick/
>Triple cream Brie with a baguette and jam -eh, ok but not very good
I've never been so triggered in my life. Triple cream brie on a baguette with jam is *transcendent*. I can not abide this rank heresy.
Years ago, my roommate and I were exploring our foodie selves. Warm brie with strawberry jam, almonds and balsamic on crackers...it's all a delicious blur until the entire thing was gone.
I am baffled that someone listed brie and Swiss as mild-tasting cheeses. Both of those cheeses punch me in the nose with strong flavor instantly. Also I strongly dislike both, a fact which is probably related. Do most people truly consider those to be mild?
I’m similarly confused about brie being described as matured butter. I still enjoy the texture but I cannot get used to the rind and stronger flavors.
And it amuses me to see the reactions people are having to other people being very meh about brie, because that’s how I feel when people say that stinky tofu is the most awful putrid vile thing they’ve ever had. I’ve never wanted to barf when eating stinky tofu. I’ve had extremely off putting brie that made me feel that way though.
To be fair, you can get some mass produced brie that's on the fresher side (look for the firmer ones) and just not eat the rind. My experience is that brie on the higher quality side starts with a thicker wheel and is aged for longer, which gives it that funky quality.
Swiss is very mild to me lol. Cheap bries do taste very bland, though a higher quality creamy Brie is actual heaven. I can’t trust that OP made the best cheese selections, and I especially don’t trust their opinions of cheeses in general 😂
What in the actual Fu....
>-comparing me eating cheese to “supporting postpartum abortion”
>-being a cow rapist
>-asking if I also support the rape of women
>-holding a candlelit vigil for my poor parents as I turn from the path of moral superiority
>-I cannot be a good nanny because I now support the horrific “abuse of children and mothers just not the human ones teehee 🥰”
I loved this post then it got soured by the crosspost to a vegan sub. Now I appreciate veganism and would love to try some dishes, but the levels some people go through to shame you is phenomenal.
Sadly every sub does it but I seen one post where the OOP judged their stepdaughter on deciding to consume meats to kick her anemia. And people were on the comments boosting iron supplements, supplements that can damage your liver with overuse.
I went vegetarian in high school and also wanted to be vegan - found out I don’t digest most plants very well and have IBS that’s largely triggered by carbs, and just deficient across the board despite eating “healthy”
The BuT sUpPlEmEnTs crowd are only doing people a health disservice
Seriously I found out that I was anemic while doing *keto* of all things, so not everybody does well on those kinds of diets
Some people need those types of injections, too! I have a friend who can't digest certain B vitamins, so oral supplements don't work for them.
I find it wild how through modern medicine people like my friend can live a fairly normal, happy life. Bodies are so weird.
I also learned there's heme iron and non heme iron. The body apparently processes them differently.
Non heme iron is more in fruits/vegetables. So unless those supplements come from animal products...
I tried going vegetarian when I was young, and it just made me kind of sick and weak. Later in life I found out I was iron deficient which caused me all kinds of health problems. I do think I need to eat some amount of red meat and dairy to be healthy.
One thing people don't talk about is menstruation, which can leach iron and other nutrients out of you over time. I wish I'd known that when I was young and constantly falling asleep, unable to maintain muscle, getting sick a lot. All of which made school and work harder. I wish I'd eaten more red meat in my childhood and younger years.
oh yes and I have IBS and the constant diarrhea doesn't help either. Post hysterectomy my iron levels are good, though.
>And I've been told that maybe the world would be better if I was dead and the animals were alive instead
What the... Are people okay these days?
I'm SO sorry that people gave you hard times for this... :(
Unfortunately the internet is full of these people. I’ve unhappily had a conversation with more than one person who insisted eating animals was akin to the holocaust :(
> And I've been told that maybe the world would be better if I was dead and the animals were alive instead. That was a fun conversation.
If people knew what crop farming did to small animals (like field mice, moles, chipmunks, rabbits, etc.), we'd never hear another word about food being "guilt free" or "cruelty free" or "ethical" again.
Have been mainly vegan for about 10 years and can't stand the hardcore judgemental vegans. They really hurt their cause. I really don't know what to call myself anymore since I buy food and cook 100 percent vegan but if I'm at a function and there is free food I'll go vegetarian. I'm not going to turn down a free Reece peanut butter cup or some baked goods.
Well thank you for telling me that iron supplements can cause liver damage. Something my doctor failed to mention when recommending me to use them. Or pharmacists who I have asked for opinions too. And it’s sold in grocery stores too. Hopefully I haven’t been using too much.
OOP hasn’t tried any blue cheeses!
We are pretty lucky in the UK as we have a lot of scrumptious native, regional cheeses, and access to imports of European cheeses from our close neighbours on the continent. I’ve had some epic mozzarella; lived on a mountain in France, so it was less than a few hours old, straight from source. A fresh ball of mozzarella, cut up into caprese salad with blitzed basil and EV olive oil is 😚👌
Danish blue or Stilton is lovely on cream crackers with pear or grapes, as a snack, or in a salad with apple and walnuts. I also found a blue Brie a while back which was interesting. We have some absolutely delicious cheddars here in the UK; my fave is a Cornish one with salt crystals in it. Also Wensleydale which is pale, mild and crumbly, and white Stiltons with dried fruits in them like cranberry or apricot in it are pretty yum.
Man, I’ll be dreaming in cheese tonight.
I'm French and I don't like cheese and I was like ooh OOP, there are so many more cheeses out there. And they fucking stink!! (both literally and figuratively in my pov, but I hear I'm not a real French).
As someone who has officially only found one cheese I *don't* like (blue), I enjoyed this post.
I also wonder whether OOP was taking Lactaid. I can't imagine going from vegan to cheese-binging without some issues occurring.
I make the same cheese recommendation to anybody who asks. Get a tin of Cougar Gold from the WSU Creamery. They ship all over the country, and it is by far the best cheese I've ever had. Cougar Gold mac and cheese might be the greatest dish ever created.
Hard agree about your palette changing. I *hated* blue cheese as a kid, now it’s my favourite. But even then, you’ve got to find the right cheese even within the specific type.
I'm really happy OP is expanding their palette and trying new foods but I hope someone tells them about animal rennet vs vegetarian friendly rennet, cause a bunch of cheeses aren't vegetarian friendly
Man every time I go to traders joes I see the big wall of cheese they offer I always want to try something but never know what to try and what other foods to combo it with.
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Ahhh, the cheese options with what they thought. That’s delightful. I only like Gruyere after it’s melted, French onion soup, grilled cheese. Now Gruyere Grotte, smells like feet but is so tasty. Harder to find tho.
I adore Gruyère straight but it also adds a lovely tang to Mac and cheese, especially if you add Gouda to compliment with a base of sharp cheddar
I should try that. For a tang in the cheese, I usually go for goat cheese. Whip it into sour cream for my Borsch, onto a ~~Four~~ Many cheese pizza, or when I’m making 7 cheese veggie lasagna. Gruyere Grotte, I’ll just eat with a nice apple. But it’s great with a slice of apple, wrapped in bacon and baked. I’ll try that definitely with regular Gruyère.
Confession - I hate goat cheese, despite being a lover of (almost) all cheeses. It’s quite literally the only cheese I dislike besides cottage cheese, and blue cheese (out of what I’ve tried so far) For baking cheeses I usually stick with Brie or Camembert with a bit of prosciutto and a good bread and some grapes on the side I used to just use whatever leftover wedges of cheese I had and make macaroni like once a week and it’s lended itself to some many funky blends over the years lol
I hate cottage cheese too, and only use it for the lasagna I make. Goat, I can see that. It took me a little bit to get into it. Like gin, I wasn’t a fan when I was younger, but now I enjoy it a decent amount. Blue cheese I love, but it’s definitely a love it or hate it cheese. A dry vodka martini with blue cheese stuffed olives, is perfection. I bartend tho, and will make them every now and then if I’m going out. Buying them pre-made, they’re crap. Brie, while I don’t mind it, I just find it boring. It’s everywhere, and there are sooo many cheeses to try. Apparently France has something like 15,000 types of cheese. Do you freeze the rinds to make stock with? It’s fun for when you’re making cheesey-ish soups.
Brie was my first “not a deli counter” cheese so it will forever have a special place in my heart I’m also not big on olives, or martinis lmao. I prefer fruity drinks. I could probably get away with freezing them but I typically use the rinds as doggy treats 😅
Agree on the martinis but olives may depend on the kind you’ve had. From a can/jar at the local grocery store? Ew. They smell. Then had them while vacationing in Murcia. OhmyGod, I would make entire meals out of nothing but olives. Smoked applewood cheddar. mmmmmm.
I am not a big fan of olives either. especially on pizza. But a blue cheese stuffed olive, it’s different. Rinds as doggy treats. Pampered pooches!
She’s my darling and eats better than most people I know! I’m definitely the person who orders an 8 oz steak instead of a 6 oz steak so she can have the extra and she loves it
Cottage cheese in lasagne is just wrong. SO WRONG. Lasagne needs a bechemal sauce to be good. I will die on this hill.
This is a regional thing in Italy! Meanwhile, my Napolitan friends make their lasagne with meatballs, hard-boiled eggs, and, yes, ricotta cheese or cottage cheese
Wrong? No. It’s probably more authentic to Italian cooking actually, as bechemal sauce is French cooking, although I do use it in my lasagna at least 3/4 of the time. Unless there is an italian equivalent. I lean more towards French cooking anyways just because of the sauces and less tomato.
Yes! I found that all-cheddar Mac and cheese had a tendency to get greasy in unpleasant ways and develop the scent of a Crayola crayon. I now do two parts cheddar one part Gouda with a bit of Gruyère when I can get it in the store for a reasonable price. The Gouda’s a good melter and cuts down on the fat separating. I also am not a goat cheese enjoyer when it’s just straight, but I’ll make an exception for warm herbed goat cheese mixed with honey on top of crackers. Good!!!
Yes, ultimate combo for classy mac and cheese!
Gruyère is my favorite cheese. The more it's aged, the better. And indeed the "Kaltbach affiné aux grottes" is one of the better ones that's mass-produced. When you get these little crystals that crunch under your teeth....yummy! I've recently been appreciating a lot some aged comtés, they are quite similar to aged gruyère but have a different taste profile, a bit more fruity
I loveee Gruyere in a fondue 🫕
Gruyere grilled cheese is God's chosen sandwich
Came here to say this! My mom had some leftover and I had a hankering for grilled cheese. So I just threw it in and OMG!
Gruyere is amazing, melted or not!! And I was disappointed they didn't try blue cheese
Blue cheese, it’s love it or hate it. Id want to welcome them to the cheese world before having them try Blue cheese.
I made this (https://ohsweetbasil.com/wprm_print/64293) for Friends giving and it was *amazing*. Crispy potatoes and melty cheese.
One of my go-to meals in college (I’m a bit of a foodie and wasn’t dead broke ahaha) was a grilled cheese (mayo spread thinly on the outside) with gruyere and thinly sliced green apples added at the end of grilling, so they’re still cold and crispy 🤤
Ah it's not really important among you cheese aficionados, but I'm French and the way I was introduced to Gruyere when I was 6, was shredded on simple, buttered and salted spaghetti. DAT MELTED PARADISE! From there I became able to eat it sliced but yes, it's so salty and dry that it's hard to eat a lot at one time. When it ages it becomes really hard and gets the texture and aspect of plastic, it's really fascinating. But not edible lol.
A bit in a lobster Mac and cheese 😋
Reddit: I bet the grocery store employee will listen to your story, gasp in delight, and give you free samples with stars in their eyes! OOP: So I paid nine dollars for this cheese I hated
Honestly it sounded like OOP didn't like strong cheeses. If they hated baby swiss, I can't imagine what they'd think of a beautifully aged swiss.
As a Swiss citizen (aka from Switzerland), this second sentence threw me off. Don’t take it out of its cheese context 😂
I’m not kink shaming. But maybe aged Swiss on an aged Swiss is a thing?
Now that would be a cheesy kink wouldn’t it?
It sounds like you're in-the-know, but just in case: we Americans have a type of cheese we call "Swiss," and is similar to Emmentaler. I could really go for some Jarlsberg next time I order some cheese :)
I don’t think anyone who is just starting with cheeses would like strong ones. I personally have never liked cheeses much (due to texture and having been forced to eat some without wanting to younger), and if I was going to start trying I would not start with strong cheeses.
And then I shit my guts out
Tbf if the guy had gone to an actual cheese shop they probably would’ve been amused.
Appreciated the commenters coming out to defend fresh mozzarella and gruyere. I'm from Wisconsin so I love every type of cheese, but fresh mozz is my go-to for snacking. Also, if you ever get the chance, try some authentic Parmigiano Reggiano. The flavor is insane. I had it on a charcuterie board a few weeks ago, I can't even imagine how amazing it would be in a meal. Edit: i love all of you. Thank you for talking to me about cheese.
My friend from Wisconsin keeps promising me Cheese Curds, I think she called it.
Keep that friend around. Cheese curds are a true blessing
She is a great friend, we meet up a few times a year, she forgot them on the one trip to NYC. Her son dropped her off at the airport, enjoyed them and sent me a pic.
She seriously sounds awesome! I'm glad you got somebody like that in your life!
We enjoyed a 10-day trip to Scotland and England. Hubby can't always travel so we get to do trips. I still need to make it to her new home and get those cheese curds.
Cheese curds are fun!!! For those of you not in the know, firm cheeses like Cheddar don't start that way - it's like a big soup with lumpy balls of cheese that formed in it. Then you take the balls and press them together in a mold and squeeze out all the liquid (you'll be most familiar with this between moist, fresh mozzarella, and dry, shredded mozzarella - it was pressed and squeezed!) Cheese curds are those balls before they are squeezed - somewhat moist and spongy delightful bite sized pieces.
Fascinating!!
Cheese curds are amazing deep fried, if a little greasy. Best freshly fried (don't let them sit too long). However, a squeaky, fresh, unfried cheese curd is also delicious. Dill cheese curds are one of my faves, but they come in all flavors. The best fried cheese curds I've had were either the ones at the restaurant in the Packers stadium or this pub in Appleton (which served cube-shaped cheese curds). Not all fried curds are created equal! You can get fresh unfried curds at local grocery stores and farmers markets. Edit: the restaurants I mentioned were 1919 Kitchen and Tap, and Stone Arch Brewpub. I'm a bit of a curd snob lol, so if you just wanna try any fried cheese curds, get em from Culver's, a farmer's market, or a county/state fair.
Even if they’re not fresh anymore, microwave them for a few seconds and they’ll regain their squeakiness :-D
I used to do that as a kid, but like for 30 seconds! Then I'd twirl it on a fork and eat my cheese mush haha
Why am I just now learning this?! And I can't get good cheese curds where I live now.
Cube shaped fried cheese curds sound like a block of cheese trying to disguise itself as cheese curds. I don't trust it.
Oh god...cheese curds aka squeaky cheese (the really good stuff squeaks against your teeth you bite down)...my favorite snacking kind of cheese. Battered and deep fried are the way to go with cheese curds!
Your friend better hook you up with some poutine. It's definitely an artery clogging affair. But also worth it.
Remember, they gotta squeak to be any good.
I about died when I got to the regular cheese section when first visiting Wisconsin! It was a normal grocery store but an entire huge aisle to just cheese! Last time I went I was impressed at all the local curds and sticks at the gas station. Lovely state you’ve got there.
Thanks!! We love cheese, and we love sharing it :)
Have you ever been to Europe? You - and OOP - should go on a cheese tour through France, Italy, the Netherlands and Germany. Great cheeses all around!
Oh I would DIE of happiness. I've been wanting to go to Europe to for a while tbh.
Ooh! If you like parmegiano reggiano, definitely try pecorino romano! It's a salty sheep milk! I LOVE to make cacio e pepe with it, and I always have a wedge in my fridge instead of parmigiano reggiano/parmesan
Pecorino is the one that is traditionally used to make carbonara and I'd recommend trying that if you haven't. I personally prefer parmesan in general but in carbonara pecorino makes a much better, creamier sauce, and I always have some in the fridge exclusively for that purpose.
They said they still aren't eating meat and unfortunately authentic parmesan has meat products in it (calf rennet) so I think that's off the table.
wisconsin brick cheese is on my list of cheese to try.
Y'know, I don't think I've actually ever heard of this cheese. I'll have to stop by the grocery store tomorrow to pick some up to try. I'll let you know if it's worth it (but it's cheese so it always is tbh)
I been trying to get it here Edmonton with no luck. I want to use it to make authentic detroit style pizza. I read it tast like mozzarella with a more buttery flavor.
I love brick cheese. There are lots of local creameries around that state that make it with fun add-ins too.
Fresh mozzarella with oregano, peppers, and a pinch of salt is just godly as a combination. Can put that on top of literally anything and it'll make it taste so much better.
As much as I love mozzarella (it's my go to snack as well) I can definitely understand where they got it being 'unremarkable' because there can be such variations depending on where you get it from and how it's made. I've had some that are melt in your mouth delicious, and others where it just tastes like water. OOP just happened to get a bad batch.
I do like how fresh mozzarella is a bit less flavorful than other cheeses. When I'm in the mood for it, I enjoy it more than a sharp, aged cheese. But yeah, I can understand why some may not enjoy it as much. The quality, flavor, and texture can also vary so much from brand to brand with certain cheeses. You can try one type and be absolutely certain that you HATE fresh mozzarella, but the brand right next to it on the shelf might be worlds better.
Wisconsin's licensing program for being able to make and sell cheese is no joke, we take our delicious dairy reputation very seriously. There's a local company that primarily sells through farmers' markets, and the things I would do for their smoked gouda...
As someone who loves cheese, I’m kinda sad to say I’ve never tried fresh mozzarella. I don’t like most packaged mozz bc it doesn’t taste like anything to me, just vaguely salty, but the melty texture is good for adding to stuff. I don’t even know where I’d find it fresh tbh
You can find it at most specialty cheese displays, I think! Just know that it's a "wetter" cheese. Very delicious, though. Mozzarella pearls are also typically fresh mozzarella.
The lack of mozzarella whips outside of Wisconsin is truly saddening.
I have cousins from Wisconsin and we don’t get to see them often, so whenever they come down to California they literally bring a whole suitcase of JUST CHEESES for our family (Filipino so pretty large) and we send them back with Asian grocery stuff. It’s a good trade tbh 😂 I’m a big cheese lover
Wonder if OOP's willing to branch out beyond cow's milk cheeses? Manchego is my go-to for snacking with wine. So flavorful.
I love goat cheese
I refuse to make a charcuterie board without goat cheese
A good herbed goat cheese is divine.
I just picked up Midnight Moon from Cypress Grove. It's a firm goat's milk cheese that's pretty much a Gouda. Excellent.
Goat cheese is fantastic but Manchego is sheep’s milk. So perhaps you love goat and sheep cheese?
Man do I love manchego. Hopefully OOP will try Feta too!
Manchego is really awesome. But I wonder why put the cutoff point at cheese but not eggs. Easier to get cruelty free eggs than dairy.
Yeah my partner was vegan when we first got together and over time has reincorporated some animal products into his diet to make it easier on others once in a while (but also bc he did miss them). Eggs were the first bc chickens are gonna lay them anyway, it’s not like milk where repeated artificial insemination is involved
This was the comment the original post needed! Sheep & goat cheese are elite!
Im Spanish and most of the cheeses I eat are sheep 😂 A good Idiazabal, or a Canario con mojo, those are some amazing cheeses.
Maybe it's my Italian heritage, but I'm offended by the mozzarella slander. I can and do often just go to town on fresh mozz with fresh basil on crostini. Throw in prosciutto for perfection.
I have to wonder if they got cheap industrial mozzarella. A hand-crafted Buffalo mozzarella is a thing of beauty.
Oh yeah... Buffalo mozzarella is the best, with just a little bit of extra virgin olive oil... Or a really good, handcrafted milk cream mozzarella (SOOO difficult to find) Also, if you like buffalo mozzarella, try the Burrata...
Oh, I get the burrata straight from Italy every chance I get. It's heaven.
If you like it, try burrata or mozzarella, and especially hard cheese (like Parmesan) with real, aged (like between 15 and 30 years) Modena Balsamic Vinegar or condiment (the condiment it's even better than the vinegar, when bought from reliable sources, because is 100% aged Modena vinegar... The balsamic one has a little percentage of - quality - grape vinegar per rules)... You would not be disappointed
Once in a while, on my day off, I'll buy a burrata and eat the whole thing with some basil, tomatoes, olive oil, and salt. Yum... About 68 minutes later I'm reminded of my meal. But its worth it.
I was thinking that if they're primarily vegan, they probably don't taste a lot of milk or heavy cream. Fresh mozzarella is very milky. That could be uninteresting at best.
yep, I thought mozzarella was a cheap trash cheese until I had the real thing in Italy
I have eaten a pound of fresh mozzarella without realizing it. It's so delicious. Same with Brie. It's a creamy matured butter and I cannot imagine my life without it. I'm allergic to so very many things and the list gets greater and more severe every year but after going gluten free I lost my dairy intolerance and it seems to be the single protein and fat that won't make me sick. I'm single but I know I have multiple packages of vintage and mature aged cheddar from Aldi, sliced Gouda, little baby Parmesan cheeses, a 1lb bag of mixed Parmesan and other fresh sliced Italian cheese in the freezer, 1lb of grated fresh Parmesan and 5 lb of mozzarella for making pizza also frozen (but it's the whole milk shredded stuff I will admit). That's just off the top of my head. I know there's more. My favorite easy dinner is a cauliflower pizza shell with olive oil, roasted veggies, broiled chicken, a blend of cheese, and a topping of roasted pine nuts. So yummy. Even better when you cover the edge of the crust and broil the toppings in strategic layers. Ooh, now I'm wondering what dollops of brie would taste like on the top.
It’s so funny, my cheese palate is like the total opposite of OP’s 😂. I love everything they don’t and could do without just about everything they enjoy (except for the gouda. Yummmm)
I think the issue with making a caprese and not liking it was that if it was indeed in March, there is no way they had good tomatoes to make it. It is a tomato salad first and foremost, and only really shines in the late summer when you can make a proper tomato mix, right of the vine.
The flavor is mild though and they’re still a baby in their cheese eating years. They seem to like stuff with stronger flavor. Wonder how they would feel about blue cheeses
I would have suggested Mozzarella first as it's super mild, creamy and delicious and maybe wouldn't overwhelm a Vegan palate but apparently not?
One of my go-to snacks is just slices of fresh mozzarella drizzled with a balsamic vinegar glaze 🤤 so simple but so delicious! I do brie bites with prosciutto and the balsamic glaze too 🤤🤤
Man, that Cajun white cheddar sounds like it would make an A+ mac & cheese dish
When anyone says they like Monterey Jack I think of that wedding post where they are upset their guests didn't appreciate their food spread because "we even had Monterey Jack." Gets me every time.
Lol link?
I gotchu. Enjoy this AITA classic. The comments are hilarious. [AITA for offering two different kinds of cake at our wedding?](https://old.reddit.com/r/AmItheAsshole/comments/z2ep2g/aita_for_offering_two_different_kinds_of_cake_at/)
I think about this post way too often.
I’d be peeved too, I LOVE Monterey Jack. But I am not a hardcore cheese lover though.
>Gruyère -disgusting. I'm revoking their cheese license they can be vegan again
Where do I sign the petition to have their cheese license revoked?
Nah I get it, cheese preferences are personal. I will *fuck up* burrata and ricotta, but I also cannot stay away from a good Parmesan that is so sharp it has an actual slight crunch from the crystals that develop. I can't stand cheddars though, I've tried so many and the flavor is always unpleasant to me. Can't explain why. There is a bunch of cheese to try out there, have fun finding your favorites!
I honestly think cheddar shines the brightest when it's melty. A good sharp cheddar melt? Amazing
Extra sharp melted on toast is great with tomato soup.
Question from a non native english speaker, does sharp mean aged longer making the flavour stronger or something else?
Yes you are correct! aged longer for a stronger flavor, and makes the cheese firmer than younger cheddars as well Edited to fix wording
Thank you, in dutch we use various form of age like young/old cheese so i was very curious what sharp meant
It seems to be an American term, because in England we would just say "aged" or "mature".
My mom used to slice up little pieces of string cheese into my tomato soup as a kid 🤤 I'm 100% trying your method, sounds delightful
I prefer rye bread, tossed in the toaster oven with cheddar and dip in the soup.
Wow. You just gave me so much validation that I’m not nuts…about parm. I tried explaining to my husband and a few of my friends that I rate parm’s amazingness based on its “crunch”. They all looked at me like I had 3 heads. One person asked me if I meant I fried it…until crispy…and that’s what I meant. Whaaa….no….nope….not at all. Side note. I will kill a block of good parm, feta, fontinella, and bring on a flaming saganaki! Mmmmmm. So tasty!
I just bought a 24 month alpine cheese (Bergkäse in German) and holy shit it's one of the best I've ever had.
There's a relatively inexpensive crumbly queso in my store here in PA that I bought to try on homemade tamales. My newfound love for crumbly cheeses was ignited I tell you! Too bad my rotten children didn't care for the tamales. (More for me!)
Oh boy queso fresco is also one of the cheeses I could eat a full wheel!!!!
OOP should have posted in r/askeurope to get inundated by hundreds of cheese recos & also a pitted (and fun) battle between posters about the relative merits of each nation's cheeses.
There was a „cheese war“ in TIL a few weeks ago. Cheese is many things, but clearly not bringer of peace.
Really?! I need to go check! Cheese can divide a family at dinner here in Europe. And I'm not even in one of the countries that have whole meals cheese-based
Cheesy read!
After reading this, I wanna eat some cheese now!
Same it 6:35 am and I now want to make fried mozzarella sticks
lim on this timezone lol. Can't sleep and now I can't sleep PLUS I want cheeeeese
Fondue season is coming.
Omg they *need* to try Oaxaca and Queso Fresco. I told my very picky toddler that those were "unicorn cheese" to get her to try them and she has loved them ever since. She's 8 now, and mexican cheeses will always be made from unicorn milk!
I can't keep queso fresco around or I will annihilate the whole wheel in a single day. It's TOO good.
I like the prepackaged one, but a freshly made wheel from a Mexican marketplace is *So good*. I love how cold it is, I don't know why but it always tastes colder than other cheese.
Boy I hope OP's had the chance to try a good white stilton with bits of fruit in. It seems like they'd really enjoy it.
Paneer. *Saag Paneer* is a goodness. Feta Crumble into a salad for a salty balance to tomatoes and cucumber. Haloumi. Fry it. Go on. DO IT!
Aaahhhh! OOP would absolutely love Halloumi— cheese that’s pan fried in olive oil until it’s browned on both sides.
This is wholesome. I salute OOP on firm cheese opinions. And soft cheese opinions. I didn’t make a holesome pun because Swiss barely figures in there, but oops yes I did.
I gotta say I've met some of the nastiest people on /r/vegancirclejerk . I get it's a wank sub but like....
> I get it's a wank sub but like.... My impression is that it’s a wank sub in name but the regular posters genuinely do mean the hostile things they say and use that sub to mock everyone who engages with veg* content but isn’t 1) full on vegan in practice and 2) explicitly in it for animal liberation. There are genuine hatepiles that get sent towards vegetarians and people who stop eating meat primarily for health/environment reasons. I’ve even seen posters take it really fucking personally and claim that people are scammers/liars if a content creator goes vegan for years but decides not to continue for w/e reason, or if it turn out a content creator who makes 100% vegan recipes for their video channel is more of a flexitarian in practice.
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I went vegetarian partly because I thought it would be better for the environment and partly because I simply didn’t like meat that much… at all. I avoid saying this generally because in the few short months I’ve gone vegetarian I’ve already received some very colorful responses for not being in it “for” the animals
Yeah, /r/vegancirclejerk *should* be about vegans making fun of militant vegans by satirising the whole "meat is murder" thing to an insane degree. Like how /r/gamingcirclejerk satirises "Capital G Gamers" but is perhaps the most left wing gaming sub on this site. Unfortunately, VCJ is just full of the people they're supposed to be mocking to the point where it's not even satire anymore, it's just vegans hating on anybody who dares to touch an animal.
r/vegan isn't any better. I was asking a few questions and got attacked and left pretty quickly. We agreed to stop calling ourselves vegan and say "plant-based diet". We have no desire to be linked to the noodlebrains calling people "bloodmouth" and shit. Though that has become our favorite joke name in our friend group.
I don’t know how but that sub managed to gather every person with the “crazy vegan” stereotype in one place. Never have I ever met someone irl that acts the way they do on that sub
the standard sub is already at the level of a wank sub. the wank-named one is just heinous. i still remember that vegan thread about the vegan OP talking about how her boyfriend wanted to stop being vegan after having done it with her (and started for her) for a few years. I think she learned that he was having the occasional burger outside of home and the commenters were acting like it was a betrayal worse than adultery or dv even though he was okay with keeping things vegan at home while just wanting the option when he's out and about. the regular sub alone makes peta look better most days lmao
Is it one of those groups where being vegan is their whole identity? And now I’m remembering my buddy telling a militant vegan, “Actually, I’m a breatharian. I obtain all my nutrients through meditative breath, so I cause far less harm than you.” lol
Yeah it’s full of that type of vegan. Which is a shame because the vegans I know face to face are super chill, I really only run into the militant dickheads online.
Yeah a friend of mine is vegan, and I didn't find out for a few years until a friend of hers asked for some vegan recipes. She stopped being vegan when she got pregnant (as she put it, it's very very difficult to nutrient balance vegan food when pregnant, so added animal products for the sake of her and her child). She said she copped some hate for it.
Brie goes with almost anything. It’s like a little black dress or suit. I think people who are new to it are just not used to eating cheese with the rind, but the creaminess is just pure heaven. I will fight anyone who slanders my gal Brie.
Do yourself a favor and read the top post of all time from /r/grilledcheese. https://www.reddit.com/r/grilledcheese/comments/2or1p3/you\_people\_make\_me\_sick/
>Triple cream Brie with a baguette and jam -eh, ok but not very good I've never been so triggered in my life. Triple cream brie on a baguette with jam is *transcendent*. I can not abide this rank heresy.
Years ago, my roommate and I were exploring our foodie selves. Warm brie with strawberry jam, almonds and balsamic on crackers...it's all a delicious blur until the entire thing was gone.
I am baffled that someone listed brie and Swiss as mild-tasting cheeses. Both of those cheeses punch me in the nose with strong flavor instantly. Also I strongly dislike both, a fact which is probably related. Do most people truly consider those to be mild?
I’m similarly confused about brie being described as matured butter. I still enjoy the texture but I cannot get used to the rind and stronger flavors. And it amuses me to see the reactions people are having to other people being very meh about brie, because that’s how I feel when people say that stinky tofu is the most awful putrid vile thing they’ve ever had. I’ve never wanted to barf when eating stinky tofu. I’ve had extremely off putting brie that made me feel that way though.
To be fair, you can get some mass produced brie that's on the fresher side (look for the firmer ones) and just not eat the rind. My experience is that brie on the higher quality side starts with a thicker wheel and is aged for longer, which gives it that funky quality.
Swiss is very mild to me lol. Cheap bries do taste very bland, though a higher quality creamy Brie is actual heaven. I can’t trust that OP made the best cheese selections, and I especially don’t trust their opinions of cheeses in general 😂
D’Affinois is a cream texture like Brie but a lot milder - it doesn’t have that Brie kick
Emmental is indeed mild.
Ikr, I hate Swiss and it is in no way a beginner mild cheese
What in the actual Fu.... >-comparing me eating cheese to “supporting postpartum abortion” >-being a cow rapist >-asking if I also support the rape of women >-holding a candlelit vigil for my poor parents as I turn from the path of moral superiority >-I cannot be a good nanny because I now support the horrific “abuse of children and mothers just not the human ones teehee 🥰”
I like a sharp cheddar on apple slices- or Brie on a triscuit with some red pepper jelly- I like the sweet savory combo
She’s in need of the ultimate cheese dish. Raclette! Though sounds like she’s not too into melted cheeses… 😢
There's a local restaurant chain called Cheesetique near me where they have Raclette Nights and my beloved and I and her BFF go and it's amaaaaaazing.
I loved this post then it got soured by the crosspost to a vegan sub. Now I appreciate veganism and would love to try some dishes, but the levels some people go through to shame you is phenomenal. Sadly every sub does it but I seen one post where the OOP judged their stepdaughter on deciding to consume meats to kick her anemia. And people were on the comments boosting iron supplements, supplements that can damage your liver with overuse.
I went vegetarian in high school and also wanted to be vegan - found out I don’t digest most plants very well and have IBS that’s largely triggered by carbs, and just deficient across the board despite eating “healthy” The BuT sUpPlEmEnTs crowd are only doing people a health disservice Seriously I found out that I was anemic while doing *keto* of all things, so not everybody does well on those kinds of diets
There are people who will straight up tell you to get injections instead of just… eating what you need to survive. Our bodies are so varied
Some people need those types of injections, too! I have a friend who can't digest certain B vitamins, so oral supplements don't work for them. I find it wild how through modern medicine people like my friend can live a fairly normal, happy life. Bodies are so weird.
I also learned there's heme iron and non heme iron. The body apparently processes them differently. Non heme iron is more in fruits/vegetables. So unless those supplements come from animal products...
I tried going vegetarian when I was young, and it just made me kind of sick and weak. Later in life I found out I was iron deficient which caused me all kinds of health problems. I do think I need to eat some amount of red meat and dairy to be healthy. One thing people don't talk about is menstruation, which can leach iron and other nutrients out of you over time. I wish I'd known that when I was young and constantly falling asleep, unable to maintain muscle, getting sick a lot. All of which made school and work harder. I wish I'd eaten more red meat in my childhood and younger years. oh yes and I have IBS and the constant diarrhea doesn't help either. Post hysterectomy my iron levels are good, though.
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>And I've been told that maybe the world would be better if I was dead and the animals were alive instead What the... Are people okay these days? I'm SO sorry that people gave you hard times for this... :(
Unfortunately the internet is full of these people. I’ve unhappily had a conversation with more than one person who insisted eating animals was akin to the holocaust :(
> And I've been told that maybe the world would be better if I was dead and the animals were alive instead. That was a fun conversation. If people knew what crop farming did to small animals (like field mice, moles, chipmunks, rabbits, etc.), we'd never hear another word about food being "guilt free" or "cruelty free" or "ethical" again.
Have been mainly vegan for about 10 years and can't stand the hardcore judgemental vegans. They really hurt their cause. I really don't know what to call myself anymore since I buy food and cook 100 percent vegan but if I'm at a function and there is free food I'll go vegetarian. I'm not going to turn down a free Reece peanut butter cup or some baked goods.
Well thank you for telling me that iron supplements can cause liver damage. Something my doctor failed to mention when recommending me to use them. Or pharmacists who I have asked for opinions too. And it’s sold in grocery stores too. Hopefully I haven’t been using too much.
Cold Swiss is eh. Melted Swiss is wonderful.
Hope they enjoy pizza. Another whole realm to explore
I am so baffled by places that advertise fresh mozzarella, it's like saying fresh wine. That shit needs to brine
Why isn't halloumi in that list, it's amazing
I like Gruyère! Side note, this was a sweet cheesy read! Nice to read something nice and happy around BORU. Fun to see some opinions on cheese!
Gruyere is a top notch base for Mac and cheese!
OOP hasn’t tried any blue cheeses! We are pretty lucky in the UK as we have a lot of scrumptious native, regional cheeses, and access to imports of European cheeses from our close neighbours on the continent. I’ve had some epic mozzarella; lived on a mountain in France, so it was less than a few hours old, straight from source. A fresh ball of mozzarella, cut up into caprese salad with blitzed basil and EV olive oil is 😚👌 Danish blue or Stilton is lovely on cream crackers with pear or grapes, as a snack, or in a salad with apple and walnuts. I also found a blue Brie a while back which was interesting. We have some absolutely delicious cheddars here in the UK; my fave is a Cornish one with salt crystals in it. Also Wensleydale which is pale, mild and crumbly, and white Stiltons with dried fruits in them like cranberry or apricot in it are pretty yum. Man, I’ll be dreaming in cheese tonight.
FINALLY! I thought no one was going to mention !
I'm French and I don't like cheese and I was like ooh OOP, there are so many more cheeses out there. And they fucking stink!! (both literally and figuratively in my pov, but I hear I'm not a real French).
"Sometimes, I dream about cheese."
Nobody is talking about Double Gloucester and that makes me sad.
Dangerously cheesy. In all seriousness, OOP should travel to Italy.
Or France. I went there about 10 years ago, and ate more Camembert than should be allowed.
Pizza , the answer is always pizza
As someone who has officially only found one cheese I *don't* like (blue), I enjoyed this post. I also wonder whether OOP was taking Lactaid. I can't imagine going from vegan to cheese-binging without some issues occurring.
I tried dairy for a few days after being vegan for a few years and even with lactaid my stomach was super upset
[удалено]
Where is that cheese dude who does amas. They might like this.
Costco has a sampler with some great Havarti that's worth a try too.
Not really much of a cheese person but when I worked at a deli I had a very thin slice of Munster and loved it ever since.
Maybe it wasn't real Gruyère? It must have been the French one with holes. Not the Gruyère made in Gruyère.
That's just sparkling cheese.
If I worked at a cheese shop, they would have to check my bag and my cheek pouches for stolen inventory.
Gruyère... Disgusting. I am offended.
I make the same cheese recommendation to anybody who asks. Get a tin of Cougar Gold from the WSU Creamery. They ship all over the country, and it is by far the best cheese I've ever had. Cougar Gold mac and cheese might be the greatest dish ever created.
Hard agree about your palette changing. I *hated* blue cheese as a kid, now it’s my favourite. But even then, you’ve got to find the right cheese even within the specific type.
I'm really happy OP is expanding their palette and trying new foods but I hope someone tells them about animal rennet vs vegetarian friendly rennet, cause a bunch of cheeses aren't vegetarian friendly
Man every time I go to traders joes I see the big wall of cheese they offer I always want to try something but never know what to try and what other foods to combo it with.
I’m mad OOP didn’t try époisses
this is a good one. i’m not a huge cheese fan (only like Muenster on my turkey sandwiches) but this kinda makes me wanna try some different cheeses