Favorite Condiments and Toppings

[HWR]

Camembert

Coulommiers

Maroilles

Post automatically merged: Feb 16, 2025

La Vache qui rit

 

[Deleted member 1816]

 

[Deleted member 3099]

Never such a thing as too much cheese. I like smoked gouda, habanaro jack as a snack or on a burger, and provolone with a vinaigrette on a sandwich. Mozzarella and Colby are pretty ubiquitous too.

 

[DunkeyKong]

Why does it have a belly button?

I don't know, maybe it was cut like that

 

[HextarVigar]

Brie or camembert, provided it's a good one.

Bad brie/camembert practically tastes like ammonia.

 

[_Lorenzo_]

I have always had a weakness for very stinky forms of cheese, particularly French cheeses: Maroilles, Camembert, Roquefort and goat cheeses in general.
Here in Italy we have very good cheeses, but generally people like the ones that don't have much flavor. For example: mozzarella is very good, it has an intense milk flavor, especially buffalo cheese. Then there is our Grana Padano and Parmigiano Reggiano, but I recommend everyone to try Sardinian cheese with worms at least once in their life (Casu Marzu = "Rotten Cheese")

 

[mollieifusco]

I prefer being cheesy than eating cheese...

No, real talk. Muenster as a replacement for cheddar. The mellow encroach to the main taste is decisive for me. It always depends on the profile you're going for, but I'll be reaching for muenster more times than cheddar if I can't help it.

[...] Otherwise, cheddar cheese curds are the best reason to live in the Midwest. Deep fried or not, they are the perfect snack. [....]?

That's my homie!!
(HERE'S THE PLACE TO BE)​

You're to blame for giving me an excuse to indulge tonight, Ian... It's been too long since I've prepared some deep-fried ones for myself.

 

[Waffles's iconWaffles]

CHEDDAR!

 

[Ian Naxieas]

No, real talk. Muenster as a replacement for cheddar.

This is also a great answer. I do love cheddar, but muenster is excellent. Muenster or havarti are my usual choices if I'm going for deli sliced cheese.

You're to blame for giving me an excuse to indulge tonight, Ian... It's been too long since I've prepared some deep-fried ones for myself.

I'm glad to be the devil on your shoulder. I've not quite mastered deep frying cheese curds, but we do have a local place that makes banger deep fried curds, so that will suffice.

 

[Elwiwi]

Torta del casar , a spanish cheese made from sheep milk . ??? Now I want some

 

[HextarVigar]

Can't really go wrong with cottage cheese, either.

 

[Renirambus]

I'm quite partial to Smoked Gouda, Fresh Mozzarella, and Mini Babybels myself.

 

[chufflord]

Smoked cheddar, gouda, and red leicester. I also like blue, feta, and mozzarella. Not much for the softer cheeses though, goat and sheep cheese are no bueno for me.

 

[_Lorenzo_]

On grilled meat, both beef and chicken, I have always liked Worcester sauce.

 

[Sir Auriel of Lionel]

Dijon, makes you feel fancy without it being too out of the norm.

 

[SolarSpectre]

I make my own fermented hot sauce that I put on almost everything

 

[Yukyon]

Adobera. A crumbly, slightly salty and melty cheese from Mexico's southwest; easily the best cheese for quesadillas

De Marcelagt6 - Trabajo propio, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=72076059

 

[Vetusomaru]

Im all about that feta cheese.

Best cheese ever. Also the healthiest. It's even yummier with olive oil and oregano. Αnd using it for Greek salad (also known as village salad in Greece).

 

[Hardmetalman]

Big fan of hot sauced. Mustard and some chilis in the middle of a sandwich, for example. One of my goals is to give a try to Habanero and a Carolina Reaper. It's highly probable I won't be able to deal with such a heat on my mouth, I don't know but I'd like to try.

 

[Big Finger Jim]

Mozzarella that comes in the folded ball. I'll eat that shit straight up, man.

 

[Deleted member 121503]

Mozzarella and parmesan! Especially buffalo mozzarella and highly season parmesan. 60 months+ seasoned parmesan is my absolute favorite, I’d eat it everyday lol

 

[Deleted member 61046]

Move aside pizza thread, it's time for the real stuff.

I use standard spaghetti, tomato sauce and minced meat, always. The later two in big quantities.

When I want to put extra stuff I add olive, corn and bacon. Sometimes even mushroom.

 

[Yousef Yousef]

Sometimes I put pasta on my pasta, so I can have more pasta.

 

[Jotaro]

about time, let's go

 

[Waffles's iconWaffles]

Tomato sauce, shredded cheese and, sometimes, a little mince.