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Iron_Chic t1_j5c94v5 wrote

Oh, I thought you were complaining about the bouzouki player!

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cangooner65 t1_j5cb4is wrote

No, I am one who delights in all manifestations of the Terpsichorean muse

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Iron_Chic t1_j5cbiue wrote

Oh, I thought you were talking to me. I'm Mr. Wensleydale, sir!

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imapassenger1 t1_j5dntpm wrote

Have you, in fact, got any cheese here at all?

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exmojo t1_j5faxn4 wrote

Wensleydale: Ah! We do have some Camembert, sir.

Mousebender: You do! Excellent.

Wensleydale: It's a bit runny, sir.

Mousebender: Oh, I like it runny.

Wensleydale: Well as a matter of fact it's very runny, sir.

Mousebender: No matter. No matter. Hand over le fromage de la Belle France qui s'apelle Camembert, s'il vous plaît.

Wensleydale: I think it's runnier than you like it, sir.

Mousebender: (smiling grimley) I don't care how FUCKING runny it is. Hand it over with all speed.

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UnluckyNate t1_j5c1w1z wrote

I’m not seeing “American” anywhere on this list. What kind of cheese shop is this? /s

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ThunkAsDrinklePeep t1_j5cb3l2 wrote

"It's the finest in the district!"

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andrewdski t1_j5crb1c wrote

Explain the logic underlying that conclusion.

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ThunkAsDrinklePeep t1_j5croca wrote

"Well, it's so clean, sir"

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mikeumm t1_j5cswxz wrote

"Well it certainly is uncontaminated by any cheese, isn't it?"

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ThunkAsDrinklePeep t1_j5ctkyf wrote

"You haven't asked me about Limburger, sir"

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mikeumm t1_j5cvjgl wrote

"Is it worth it?"

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[deleted] t1_j5ccg0f wrote

[deleted]

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Runyc2000 t1_j5cylq3 wrote

American cheese is a processed cheese resulting from Cheddar cheese, Colby cheese, washed curd cheese, or granular cheese, or any mixture of two or more of these. The result is then formed into small sheets and individually wrapped called “singles”.

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[deleted] t1_j5d2lfx wrote

[deleted]

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Runyc2000 t1_j5d308q wrote

Yep. Yellow American cheese is just colored and seasoned, usually with annatto.

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AUniquePerspective t1_j5e9ie9 wrote

Is it made with any milk or just modified milk ingredients?

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Runyc2000 t1_j5e9un2 wrote

It is made from other cheeses that have already been formed. Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a "melted homogeneous" mixture. It is then formed and packaged.

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bobssteakhouse t1_j5d3rvj wrote

How about the processed white swiss cheese ?

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JoeFelice t1_j5diude wrote

I think we need to start with "What is cheese?" and then ask what is processed cheese.

Cheese is when you get the protein in milk to clump together and drain the water out. The clump is called a curd. The varieties of cheese come from adding things like salt, bacteria, extra fat, smoke, aging time, etc.

Processed cheese is when you take some real cheese and bulk it up with vegetable gums, milk powder, and other low-cost ingredients. That reduces the price but makes it more bland. It's not much better or worse in terms of nutrition. And crucially, the gum additives make the cheese melt evenly. Most hard cheeses leak oil when they melt. Most soft cheeses are too strongly flavored and too expensive.

The specific Swiss-style singles will depend on whatever that company decides to add in to get the price, flavor, and melt they want. Another company can use a different recipe and call it the same thing.

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AzLibDem t1_j5cwgc2 wrote

I read that whole board in John Cleese's voice.

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mackinoncougars t1_j5c4b4a wrote

They spelt it wrong but Double Gloucester is a good one. It’s cheddar but better.

I’m from Wisconsin and I’m pretty shocked at the massive variety.

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Ianywg t1_j5dyvqe wrote

Spelt is an underrated grain!

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adjustedwrench t1_j5fd3m1 wrote

My wife is from WI and every time we visit she has a cheese budget. Me being from the east coast I was blown away when I stepped into Renards.It is like a beer store here, but just cheese

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nyrB2 t1_j5cn3x7 wrote

where's the venezuelan beaver cheese??

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djfeelx t1_j5elncu wrote

Was looking for this comment

1

nyrB2 t1_j5f56cz wrote

well i am glad i did not disappoint :)

1

Therapistsfor200 t1_j5chh8p wrote

Great selection. Where is it?

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Sleep-system OP t1_j5chqbd wrote

Cheese Board in Berkeley

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dmlincoln t1_j5d8ejt wrote

That’s what I hoped you were going to say. Miss that place living here in Denver. Those cheese rolls from the bakery 🤌🏽

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byneothername t1_j5dq7bz wrote

Huh. I have never once gotten the cheese here, too busy with their daily pizzas and salads. I’m missing out.

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DJ_Derack t1_j5d57hf wrote

I wonder how many people when they saw this post IMMEDIATELY thought Monty Python lmao

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chehov t1_j5exp61 wrote

Judging by replies mostly all of them.

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janzeera t1_j5d7y65 wrote

In THIS case it’s certainly contaminated by cheese.

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muxch t1_j5d1cgm wrote

No Government Cheese??

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chodeboi t1_j5c7564 wrote

What’s with the cheese shops today?

U2 pilot with the selfie in the cheese shop?

Look at the card in this cheese shop book?

Menu at my local cheese shop?

What?!

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Lofteed t1_j5c94rz wrote

how can they keep so many different blocks fresh ?

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picmandan t1_j5dh010 wrote

You are SO lucky! The last time I saw a proper cheese shop was when I was a still a kid. I miss going with my Mom and getting to sample so many thin slices of cheese. And then picking out a few and I couldn’t wait to get home to have more.

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UriGagarin t1_j5c3qfy wrote

No Japanese Sage Derby ?

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Rubix22 t1_j5cx7id wrote

How do they keep so much stock without it spoiling? Surely the turnover isn’t that great with so much variety, half the people don’t know more than a dozen of these cheeses, maybe fewer…

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cutegrapefrute t1_j5dgc8q wrote

Obviously they keep the cow, goat, whatever in the back and make it from scratch for you

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a_is_for_a t1_j5duuhj wrote

The first question that came to my mind! Someone please answer us! I must know!

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hindermore t1_j5cnd3m wrote

No Casu Marzu? Bummer.

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Chopululi t1_j5d4ze0 wrote

Not enough, no Manchego, no Cabrales, no torta del casar…. No graviera…

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aristidedn t1_j5dnqoz wrote

Seriously, the lack of Cabrales is really a letdown. It's nigh impossible to find that stuff stateside.

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Beautybabe09 t1_j5cyg51 wrote

This is so exciting! I would seriously try them all. I love cheese.

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bossmt_2 t1_j5d2a2q wrote

Me the person who worked their whole life in retail and restaurants: I wonder what their spoilage rate is.

​

That being said, Bayley Hazen!! Whooop! LEgit S tier Blue CHeese

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vabirder t1_j5d73x5 wrote

A cheese shop with approximately 500 to 750 cheese varieties?

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imapassenger1 t1_j5do2zy wrote

Do you have "Ethel the Aardvark Goes Quantity Surveying"?
Oh sorry, wrong sketch.

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rksd t1_j5e1fhh wrote

Flying Fox Of The Yard?!

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4puzzles t1_j5e3wvk wrote

We had a cake of cheese instead of a traditional wedding cake when we married. Absolutely love Shropshire blue, gubeen and brillat savarin.

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81jmfk t1_j5emjdl wrote

I wish I had a local cheese shop

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ereignishorizont666 t1_j5c4p36 wrote

What part of the bishop does the stinking cheese come from?

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Reapersfault t1_j5c9xyy wrote

I read it as Chinese shop at first, and was very confused after opening the image.

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GunTech t1_j5chd9l wrote

This is why I miss France.

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kirosae t1_j5ci2i7 wrote

What is Finnish Block?

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stormin84 t1_j5cvlx1 wrote

I want some of that lightning cheese on the bottom right

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santoduro t1_j5czn8x wrote

Where is this corner of heaven?

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funkisintheair t1_j5d0fa5 wrote

You know it’s good when they’ve got the Humboldt Fog

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french_toast74 t1_j5d1d7i wrote

##WHERE IS THIS MAGICAL PLACE? ##

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Hedgiwithapen t1_j5dct4h wrote

Cheeseboard, it's a co-op in Berkeley. They also do pizza in the evenings and have baked goods in the mornings

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Hamilton-Beckett t1_j5d1fev wrote

That menu is so big I wouldn’t even go there.

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queenofcaffeine76 t1_j5d3z0i wrote

Omg my inner (and somewhat outer) fat girl wants a sample of everything

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toocleverbyhalf t1_j5d4pd4 wrote

Humboldt Fog is delicious, love the ash line through it as well as the very high cream level.

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PowerZox t1_j5d4wvh wrote

Oka cheese is my favourite local cheese

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Machine187 t1_j5d560g wrote

All that and no fucking burrata hey

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natiahs t1_j5dazt3 wrote

Garrotxa is my favorite and nowhere within 100 miles of me sells it. This sign makes me sad

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TheRealEddBoi t1_j5dc4sl wrote

As someone who has a very hard time ordering from a menu with more than 10 items on it AND loves cheese- this is my worst nightmare.

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Hedgiwithapen t1_j5dcmqt wrote

oh, Chesesboard! I'd know that chalkboard anywhere.
Their pastries are amazing too, I really need to stop by this week and get some Chocolate Things.

1

Macinsocks t1_j5dcwfo wrote

Would love to see some Cana de Cabra on there

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nedshammer t1_j5ddzkx wrote

Hello neighbor - I love the Cheeseboard (Berkeley CA) too, particularly the scones

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Mohgreen t1_j5dem60 wrote

Mizithra made the list! Woo!

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Lumbergo t1_j5dfxn4 wrote

I am delighted by those comments as my first thought when I saw the massive list was also Monty Python!

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MinuteHour t1_j5dhxnt wrote

Uh. Shops like this exist? Where is this heavenly place......

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dk5877 t1_j5dj07h wrote

Next fucking level

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xRogue2x t1_j5dj5cf wrote

I’ll take a half pound of Kraft singles please.

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[deleted] t1_j5dnwwd wrote

Dawg you better try Manchego cheese it is DELICIOUS. I've always had a soft spot for sheep and goat cheese tho

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Materva t1_j5doci2 wrote

What, no Casu Martzu?

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bfrendan t1_j5dr73d wrote

Yeah, but I bet it costs $4,300

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JYtheSnap t1_j5dudt7 wrote

Dubliners and Double gloucester ftw. Brie is nice too

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Caforiss t1_j5dw9kv wrote

Love that Humboldt Fog! 🪤

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zeanobia t1_j5e0t5m wrote

Never eat at a place with too many menu listings

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kl0 t1_j5e56gs wrote

I read the title too quickly and thought it read: “The menu at my local chinese shop”

I was terribly confused for a few moments :)

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sturmryder t1_j5e6uuh wrote

No Venezuelan beaver cheese?!

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36-3 t1_j5eafnf wrote

very cruel to post this (not much cheese in Thailand)

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XiiiteD t1_j5ed4fo wrote

No reblochon, besides that, frkn amazing Menu!!!

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mikem1017 t1_j5eds83 wrote

I initially read this as “my local Chinese shop” and I was very confused why there were so many cheese options on Chinese food.

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KieshaK t1_j5en5bx wrote

Got excited but there’s no Challerhocker, no Pound Cake, no Delice de Bourgogne and no Chiriboga Blue.

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SlackerDao t1_j5ettab wrote

Came here to say... "no Chiriboga - no peace!"

Best blue I've ever tasted.

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JK_NC t1_j5er7mz wrote

omg, I wouldn’t shit right for a week.

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pburnett795 t1_j5erfrp wrote

I've curtailed my Walpoling activities....

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amacmanme t1_j5etclq wrote

😲wow you have a cheese shop? Where is this? I would be in heaven. Love cheese, love it 😍

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jypelle t1_j5euy58 wrote

I live 20km from "Maroilles"

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chehov t1_j5exlab wrote

I don’t see Venezuelan beaver cheese.

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Pandantic t1_j5ezyoy wrote

That etc at the end.

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callebbb t1_j5f0qk2 wrote

pro-tip, when cutting cheeses for your board at home, make sure to either

a) cut your blue cheeses last! OR

b) clean the knife and cutting board thoroughly before you cut any other cheeses.

The bacteria that make bleu cheese blue will turn your other cheeses VERY RAPIDLY if cross-contaminated.

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1Drnk2Many t1_j5ff2jt wrote

No American cheese or Velveeta?!

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samwiseganja96 t1_j5ffl9d wrote

And I'd go straight for the Humboldt fog.

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Keffpie t1_j5fs51j wrote

Västerbottenost, that's some great stuff!

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Stringwalk t1_j5fsh7m wrote

I’m gonna need some Lipitor and that shops location asap.

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Cleyre t1_j5fv694 wrote

And they couldn’t even hire a professional to design the menu

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Ok-Mammoth1143 t1_j5fxvr5 wrote

I’m not lactose intolerant but this much cheese would fuck up anyone

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Youve_been_Loganated t1_j5glfkn wrote

First place I'm breaking into and hiding out at during the zombie apocalypse

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zippfam t1_j5l14k9 wrote

WOW!!! The smell must have been killer.

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tangcameo t1_j5cl1ac wrote

No Swiss? Hell it’s got it’s own emoji 🧀

0

mizinamo t1_j5dwuqw wrote

Appenzeller and Emmental are both Swiss cheeses.

In this kind of shop, you'll have to be a bit more specific than just "Swiss".

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[deleted] t1_j5d2kr8 wrote

It’s just cheese it’s not that deep, this place.

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mados123 t1_j5d89gk wrote

With so much variety, I'm worried about the expiration dates.

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trentsim t1_j5c53bh wrote

I like feta, but have no idea why we need 11 kinds

−1

IADC43 t1_j5c2ohj wrote

This is why you can never go wrong simply choosing Kraft singles.

−3