this post was submitted on 04 Dec 2024
23 points (96.0% liked)
Melbourne
2377 readers
52 users here now
This community is a place created for the people of Melbourne and Victoria. We are a positive, welcoming and inclusive community. We might not agree about everything, but we always strive to stay civil and respectful.
The focus of our discussions is based around things that affect Victoria, but we are also free to discuss our local perspective on wider issues. Or head to the regular Daily Random Discussion thread to talk about anything.
Ongoing discussions, FAQs & Resources (still under construction)
Adoption Certificate for Nellie, the Daily Thread numbat (with thanks to @Catfish)
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
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.
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.
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.
Spreadable Goats cheese in the tub from Aldi. Cheap and spread thinly.
π
A daily driverπ
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?
I'd be a vintage cheddar. An acquired taste.
One of those crumbly Mersey Valley types?
Exactly
Also love vintage cheddarβ¦
Man, all this cheese talk got me hungryβ¦
Donβt sell yourself short. Thereβs always room for you on the platter haha
I'll be near the crackers
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.
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)
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.
Nothing against you!
Gongonzola cheese has the tang of a fungal illness to my tongue. π
Thass wuss up.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
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
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.
I'll be raclette; hot and good with pickled meat.
Jeebus, Iβm dying with all this cheeseβ¦
π€€π€€π€€
One of these:
https://www.youtube.com/watch?v=Hz1JWzyvv8A
Iβm extra tasty cheddar.
Aged, cheap, and rather sharp.