this post was submitted on 04 Dec 2024
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If I were a cheese, I would be a Gorgonzola. Itβs not a popular cheese and can be quite salty with a bite from my blue veining. However, there are devout followers who love to crumble it on a boring salad to make it interesting.
Spreadable Goats cheese in the tub from Aldi. Cheap and spread thinly.
A daily driverπ
π
I don't know about cheese at all, and only eat tasty cheddar, Colby, or parmesan (and don't even think I've ever tried anything else), so I asked GPT:
I tend to gravitate toward the familiar as well.
okay okay, what cheese would i be
havarti , sweet, creamy and a little nutty
I donβt know you but I feel like itβs a perfect summation
Yasss, I love Harvarti!
have you ever had a havarti melt in a big fresh butter croissant π€€
Noβ¦ π€€
heaven
It made for a good pizza at bimbos.
and on a steak!
OMG, Bimbos, thereβs a blast.
Feta. Salty and crumbles easily.
Another fantastic salad addition, we would be lost without Feta.
Maybe it's a bit intense but you know life's better with feta.
I'd be a vintage cheddar. An acquired taste.
One of those crumbly Mersey Valley types?
Exactly
Donβt sell yourself short. Thereβs always room for you on the platter haha
I'll be near the crackers
Also love vintage cheddarβ¦
Man, all this cheese talk got me hungryβ¦
I'd be that cheddar you get in the box off the non refrigerated shelf. Odd, tasty and melts a lot better than you'd expect.
You have a long shelf life?
Triple Brie with Truffle: Overpriced bougie BS, probably synthetic, but heat/spread yadda yadda.
(I also typed less resistance, but either way, cheese = smut. π)
Ricotta. Soft, kinda sweet, makes things creamy, can be easy to forget about in the back of the fridge.
I love ricotta. I use it in my lasagna instead of bechamel
Nothing against you!
Gongonzola cheese has the tang of a fungal illness to my tongue. π
Thass wuss up.π
I think I'd be a Red Leicester. Basic cheddar style with a bit of sauce mixed in.
Basic, but willing to be a bit saucy?!
Dat's it.
Sorry, I'm allergic to penicillin.
(Yes, I know many say the cheese doesn't count, I prefer not to risk it)
We arenβt listing our various ailments. You have to tell us what kind of cheese you would be.π₯Έ
I'll be raclette; hot and good with pickled meat.
Jeebus, Iβm dying with all this cheeseβ¦
π€€π€€πͺ
Iβm extra tasty cheddar.
Aged, cheap, and rather sharp.
Ahhh!
I'd be the grated tasty cheese in the pack, in the chilled shelves; ready for any homemade pizza and pasta π©πΌβπ³πππΌ
Ready for anything. Any day. A generalist. Dependable.
Eaten quickly by the handful while no one else is in the kitchen.
One of these:
https://www.youtube.com/watch?v=Hz1JWzyvv8A
I'd be venezuelan beaver cheese aka Queso de Castor