The most prestigious law school admissions discussion board in the world.
|
 |
 
|
what is your desert island *CHEESE*?
Poast new message in this thread
Date: November 28th, 2025 1:03 PM Author: Reinhard Heydrich Uunona (β π) I love some Euro hard cheese like Gruyere, soft cheese like unpasteurized Camembert or Vacherin but for every day, will never have another cheese again ever, I can't go past a good Cheddar (a good one, not mass produced supermarket garbage) |
Date: November 28th, 2025 1:09 PM Author: (she was a bowl of yams) ((zurich is stained)) i might actually go with bleu. it's 180. if not that, then cheddar. (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49467864) |
 |
Date: November 28th, 2025 1:12 PM Author: Reinhard Heydrich Uunona (β π) love it but the idea of eating it every day forever is a step too far for me (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49467872) |
|
Date: November 28th, 2025 1:20 PM Author: (she was a bowl of yams) ((zurich is stained)) yea that's why i am on the fence there. it could get old.
my lover and i spent a weekend at the Inn at Little Washington in August, and we dined there both nights. I did the cheese after dinner both nights. it was so good. |
|
Date: November 28th, 2025 1:10 PM Author: man o' war (π«ΆπΎ) Swiss π§ (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49467866) |
|
Date: November 28th, 2025 1:12 PM Author: Reinhard Heydrich Uunona (β π) extremely respectable choice , also on my list (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49467873) |
|
Date: November 28th, 2025 1:12 PM Author: ebt Only cheese you’re getting on a desert island is your own dick cheese (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49467871) |
|
Date: November 28th, 2025 1:26 PM Author: American Cattle Goy (Goy First, America Always) In France every schoolchild is issued a ration of Camembert per day by law. I survived for many years on Camembert alone. It's like Brie's tougher, more jacked cousin. The stuff was rough too at times and not as creamy in the middle as one might hope. Baguette and Camembert is a desert island meal for sure. If you're lucky, some slices of sausage.
But speaking as aspirational Eurotrash with only a few Reichsmarks in my pocket at Aldi, I'm going to go with Leerdammer. It's like Emmenthaler for poor people. Except it's better. If you've never had Leerdammer you're not European imo. |
|
Date: November 28th, 2025 1:37 PM Author: Reinhard Heydrich Uunona (β π) Camembert (made from raw milk, like you can only still get in France) was a hard second on my list, see above, it's so good. Imma part company with you on the Leerdammer, Emmenthaler is just better, and if you're going to go Leerdammer I'd go past Leerdammer and go for a nice aged Edam, many think it's boring, I think it's a perfect daily eating cheese. |
|
Date: November 28th, 2025 1:39 PM Author: American Cattle Goy (Goy First, America Always) I'm just a slut for FLAVOR. I never get tired of zesty Leerdammer. It's prole but exciting. That should be in my dating bio. Prole but exciting.
ONCTUEUX SAVOUREUX ET NOISETÉ |
|
Date: November 28th, 2025 1:41 PM Author: Reinhard Heydrich Uunona (β π) I do not recall having Leerdammer and thinking "wow, flavor town". I remember it as kinda bland. Maybe I'm remembering it wrong. I am presently in a location where, how should I say, Leerdammer is very easy to come by. Will pick some up maybe tomorrow and come back to you. (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49467946) |
|
Date: November 28th, 2025 1:42 PM Author: American Cattle Goy (Goy First, America Always) 18000000000000000000000
If u r in an Auchan or a Carrefour I will kms with jealousy
If u want to be a real French nigga u call it Carreouf. The GOAT imo of grocery stores. |
|
Date: November 28th, 2025 1:45 PM Author: Reinhard Heydrich Uunona (β π) slightly to the right of there but only slightly, it would be easy to drop by a Carrefour soon, I might just do that and post pics of some purchases (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49467953) |
|
Date: November 28th, 2025 1:47 PM Author: American Cattle Goy (Goy First, America Always) Idk about now but u used to be able to cop stockfisk easily. So much 190 shit. Pls do cop. Wonder if u can find a jar of herring too. Yum. (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49467958) |
|
Date: November 28th, 2025 1:51 PM Author: Reinhard Heydrich Uunona (β π) that's dried cod, right? have had it in Portugal where they seem to eat that shit 3 times a day, but I didn't know the French eat it too I love fresh Atlantic cod, it's such a great fish for cooking and for eating, piece of cod dusted with salted and peppered flour, 4 minutes in hot butter, dash of lemon juice, YUM!!! |
|
Date: November 28th, 2025 1:57 PM Author: American Cattle Goy (Goy First, America Always) Yes it's cod. It's almost entirely caught in the Norwegian Arctic and shipped to Nigeria now lol. During Nigerian Civil War they had no food and the Norwegians shipped them dried cod. The Nigerians love it now it's worth zillions per pound. They make soups out of it all day. Norwegians don't eat it at all. Ironically Norwegians are addicted to Neapolitan style pizza. That's kooky you saw it Portugal of all places. You can definitely get it at Carreouf. (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49467981) |
|
Date: November 28th, 2025 2:02 PM Author: Reinhard Heydrich Uunona (β π) I've had cod in Norway, it was really good, but I suppose maybe now it's a tourist thing or something Portugal is a maritime country, fish is their big thing, and cod for them is their king of fish, it's traditionally the single most important food in their country and in their cuisine. Drying it was their way of preserving it pre-refrigeration, it's called bacalhau. There are multiple (like hundreds of) restaurants in Lisbon dedicated to cod and different ways of cooking it, their legend has it that they know 365 different ways to cook it edit Portuguese dried cod is also salted, unlike stockfisk which is dried but not salted
https://en.wikipedia.org/wiki/Bacalhau edit I had lunch in this restaurant in Lisbon earlier this year, it translates literally to "House Of Cod", there are shitloads of places like this https://www.casadobacalhau.pt |
|
Date: November 28th, 2025 2:09 PM Author: American Cattle Goy (Goy First, America Always) This looks incredible. Mind-blowing actually. (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468040) |
|
Date: November 28th, 2025 2:11 PM Author: Reinhard Heydrich Uunona (β π) Lisbon is a really nice city if you've never been, highly recommend (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468054) |
|
Date: November 28th, 2025 2:23 PM Author: ...,,..;...,,..,..,...,,,;.., i one day wish to visit my national country (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468093) |
|
Date: November 28th, 2025 2:49 PM Author: Reinhard Heydrich Uunona (β π) you really should get to know your people, they / you have a nice country (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468148) |
|
Date: November 28th, 2025 2:55 PM Author: American Cattle Goy (Goy First, America Always) Just imagine the incessant kvetching the minute DBG landed in Lisbon. By the time he left the parliament would be declaring it anuddah shoah in his honor. (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468161) |
|
Date: November 28th, 2025 3:16 PM Author: ...,,..;...,,..,..,...,,,;.., i love port. too bad it's mostly not kosher.
btw, the rabbi of porto signed my certificate |
|
Date: November 28th, 2025 3:27 PM Author: American Cattle Goy (Goy First, America Always) How much did he charge? (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468229) |
|
Date: November 28th, 2025 3:53 PM Author: ...,,..;...,,..,..,...,,,;.., 500 E (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468268) |
|
Date: November 28th, 2025 5:15 PM Author: American Cattle Goy (Goy First, America Always) A deal is a deal. L'chaim (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468510) |
|
Date: November 28th, 2025 2:41 PM Author: American Cattle Goy (Goy First, America Always) There are great Portuguese cities in France, too (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468133) |
|
Date: November 28th, 2025 1:34 PM Author: thanksgivings Mimolette (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49467928) |
|
Date: November 28th, 2025 2:13 PM Author: Mainlining the $ecret Truth of the Univer$e (One Year Performance 1978-1979 (Cage Piece) (Awfully coy u are)) Colby Cheese (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468060) |
|
Date: November 28th, 2025 4:01 PM Author: bloomington (π¦¬) Definitely like Colby a lot, I love how it melts. It tends to be more gooey than cheddar; cheddar sort of breaks with heat.
I've been to the namesake - Colby, Wisconsin. Not a lot there.
About 5 miles from Colby is my favorite cheese store - Nasonville Dairy in Curtiss. They have the best fresh curds I've ever had, very squeaky. I recently got a bunch of Wisconsin mild brick cheese from there - the stuff that I need to make Detroit style pizza. |
|
Date: November 28th, 2025 2:25 PM Author: ...,,..;...,,..,..,...,,,;.., is it the ONLY food i can eat on a desert island, or is it the only CHEESE i can have in my household and eat all the other normal foods i eat except no other cheeses? if the latter, i'd take mozzarella. much more versatile. (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468100) |
|
Date: November 28th, 2025 2:49 PM Author: Reinhard Heydrich Uunona (β π) the only CHEESE --> you pick mozzarella (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468145) |
|
Date: November 28th, 2025 2:50 PM Author: ...,,..;...,,..,..,...,,,;.., yes. any other cheese on a pizza is prole and ttt, and pizza is one of the main things to eat with cheese. (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468150) |
|
Date: November 28th, 2025 4:14 PM Author: bloomington (π¦¬) Detroit style is the best pizza style you can make in a normal home oven, and Wisconsin mild brick is the best cheese for Detroit style.
Personally I that Detroit style is the best pizza of all, no matter the heat of the oven. But I'm willing to admit there are valid differences of opinion that point. |
|
Date: November 28th, 2025 4:01 PM Author: Josh_Allen slathering mayochup on Hailee?s soles Don’t care if it’s become prole and getting played out - I’m going with burrata. Great on pizza, a salad with PEAK tomatoes or stone fruit, and on top of a tomato-based pasta when feeling decadent.
For just pure eating (and on top of burgers) - an mature English cheddar with the crystals. |
|
Date: November 28th, 2025 4:04 PM Author: thanksgivings The crystals are so crrrr (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468289) |
|
Date: November 28th, 2025 4:10 PM Author: Josh_Allen slathering mayochup on Hailee?s soles The block of Kirkland Coastal is such an insane value. (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468313) |
|
Date: November 28th, 2025 5:28 PM Author: thanksgivings Gonna get a block of this (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468566) |
|
Date: November 28th, 2025 4:11 PM Author: Adolf Hitler Uunona Provolone I guess idk, not a big cheesemo in terms of sophistication but I love cheese on stuff (cheddar, mozz, muenster, gouda, pretty much whatever I want). (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468318) |
|
Date: November 28th, 2025 4:15 PM Author: bungulator I prefer provolone but admit a good cheddar is better (http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2most#49468331) |