You’re heading out on a day’s journey to a nearby village, bringing along only a loaf of bread and a whole wedge of cheese for lunch. What cheese do you pick and why?
You’re heading out on a day’s journey to a nearby village, bringing along only a loaf of bread and a whole wedge of cheese for lunch. What cheese do you pick and why?
A good strong cheddar, preferably at least 10 years old
Reilech on
I would prefer Harzer. If I had to expect a very warm day, i would take some emmental or mountain cheese.
Correct_Background_2 on
Comte or Beaufort. Dense, meaty *and* fruity. It’ll go perfect with the apple I pilfer.
Necessary_Peace_8989 on
Port salut, creamy and a little funky, perfect to spread on fresh bread
PeperomiaLadder on
A giant chunk of Parmigiano Regianno, because I’ll eat the bread for lunch and save it for use throughout the month 👀😬
UnstableEpithet on
Gruyere.
Original-Ad817 on
Granny knows best. Swiss apparently and Howl would approve.
MoaraFig on
Depends on the bread.
And whether I’m allowed to add a fruit/veg.
Komoruu on
Comté. Possibly my favorite cheese.
Ur_Personal_Adonis on
Cheddar Blue – So many good cheeses. But I think I’m going to have to go with cheddar blue. That’s just a good combo right there and would taste great with a fresh loaf of bread for the day.
cheese_theory on
Gouda, Cheddar or muenster
wharleeprof on
Something like feta so when I run into a troll I can say “Hey, I am strong enough to squeeze water out of this white rock”. Then I squeeze water out of my cheese, impress the troll, and he lets me pass instead of killing me.
Agitated_Ad_361 on
Double Gloucester because it’s moreish
BlackSpruceSurvival on
Jarlsberg or a good sharp aged cheddar
ireallylikecetacea on
Probably either Parmesan or pecorino. One was created basically as a snack for soldiers (according to a cooking class teacher I had in Italy). I want to say pecorino but I can’t say for sure.
touchthebush on
Definitely a good aged cheddar
chzburgers4life on
Warm day – Emmental. Cool day – Brie de Meux. Cold day – sharp, old cheddar.
Modboi on
That’s a hard one. I’m tempted to say camembert or brie if I have some salt to sprinkle on it, but it wouldn’t travel well. I’d probably just go for a super aged cheddar.
andymorphic on
Sophie took Swiss i will stay in the country and take emmental.
aeropressedd on
Comté – it’s just the right level of nutty + umami that it’s not too overwhelming in large quantities. Also a 10/10 pairing with bread (imo).
dgraveling on
A nice mature cheddar pickled onions and a big fuck off bottle of red 🍷
the6thistari on
What’s the weather like?
If it’s warm, I’ll probably go with a brie, as it warms it gets creamier. But if it’s cool, I’d go with a blue or Cheshire, it’ll be nice and crumbly and will work well with the cold.
This also is very dependent on the loaf of bread. for instance, I’m not doing a blue if the bread is rye
grossgrossbaby on
I would slice open the bread, hollow out a little and fill it with Taleggio before my trip. Nature would do its work and I would have a gooey, yummy sandwich to eat all day.
26 Comments
Gouda or cheddar!
Kerrygold Skellig perhaps
Oka, cuz i like it
A good strong cheddar, preferably at least 10 years old
I would prefer Harzer. If I had to expect a very warm day, i would take some emmental or mountain cheese.
Comte or Beaufort. Dense, meaty *and* fruity. It’ll go perfect with the apple I pilfer.
Port salut, creamy and a little funky, perfect to spread on fresh bread
A giant chunk of Parmigiano Regianno, because I’ll eat the bread for lunch and save it for use throughout the month 👀😬
Gruyere.
Granny knows best. Swiss apparently and Howl would approve.
Depends on the bread.
And whether I’m allowed to add a fruit/veg.
Comté. Possibly my favorite cheese.
Cheddar Blue – So many good cheeses. But I think I’m going to have to go with cheddar blue. That’s just a good combo right there and would taste great with a fresh loaf of bread for the day.
Gouda, Cheddar or muenster
Something like feta so when I run into a troll I can say “Hey, I am strong enough to squeeze water out of this white rock”. Then I squeeze water out of my cheese, impress the troll, and he lets me pass instead of killing me.
Double Gloucester because it’s moreish
Jarlsberg or a good sharp aged cheddar
Probably either Parmesan or pecorino. One was created basically as a snack for soldiers (according to a cooking class teacher I had in Italy). I want to say pecorino but I can’t say for sure.
Definitely a good aged cheddar
Warm day – Emmental. Cool day – Brie de Meux. Cold day – sharp, old cheddar.
That’s a hard one. I’m tempted to say camembert or brie if I have some salt to sprinkle on it, but it wouldn’t travel well. I’d probably just go for a super aged cheddar.
Sophie took Swiss i will stay in the country and take emmental.
Comté – it’s just the right level of nutty + umami that it’s not too overwhelming in large quantities. Also a 10/10 pairing with bread (imo).
A nice mature cheddar pickled onions and a big fuck off bottle of red 🍷
What’s the weather like?
If it’s warm, I’ll probably go with a brie, as it warms it gets creamier. But if it’s cool, I’d go with a blue or Cheshire, it’ll be nice and crumbly and will work well with the cold.
This also is very dependent on the loaf of bread. for instance, I’m not doing a blue if the bread is rye
I would slice open the bread, hollow out a little and fill it with Taleggio before my trip. Nature would do its work and I would have a gooey, yummy sandwich to eat all day.