Baku to MelbourneEnglish · 18 days agoDaily Discussion Thread: 📛♨️💢🚨🛟🌞 Thursday, 5 December, 2024message-squaremessage-square358fedilinkarrow-up124arrow-down11file-text
arrow-up123arrow-down1message-squareDaily Discussion Thread: 📛♨️💢🚨🛟🌞 Thursday, 5 December, 2024Baku to MelbourneEnglish · 18 days agomessage-square358fedilinkfile-text
minus-squareuseless_modern_godlinkfedilinkarrow-up11·17 days agoIf I were a cheese, I would be a Gorgonzola. It’s 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.
minus-squareEaglelinkfedilinkarrow-up6·17 days agoSpreadable Goats cheese in the tub from Aldi. Cheap and spread thinly.
minus-squareBakuOPlinkfedilinkEnglisharrow-up6·17 days agoI 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: You are Gorgonzola. Complex, bold, and quietly powerful—because even the subtlest blue leaves a lasting impression.
minus-squareuseless_modern_godlinkfedilinkarrow-up3·17 days agoI tend to gravitate toward the familiar as well.
minus-squareSeagoon_linkfedilinkarrow-up6·edit-217 days agookay okay, what cheese would i be havarti , sweet, creamy and a little nutty
minus-squareuseless_modern_godlinkfedilinkarrow-up3·17 days agoI don’t know you but I feel like it’s a perfect summation
minus-squareSeagoon_linkfedilinkarrow-up1·17 days agohave you ever had a havarti melt in a big fresh butter croissant 🤤
minus-squareuseless_modern_godlinkfedilinkarrow-up3·17 days agoAnother fantastic salad addition, we would be lost without Feta.
minus-squarejust_kittenlinkfedilinkarrow-up3·17 days agoMaybe it’s a bit intense but you know life’s better with feta.
minus-squareTinyBreaklinkfedilinkarrow-up5·17 days agoI’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.
minus-squareCEOofmyhouse56linkfedilinkarrow-up5·17 days agoI’d be a vintage cheddar. An acquired taste.
minus-squareuseless_modern_godlinkfedilinkarrow-up3·17 days agoDon’t sell yourself short. There’s always room for you on the platter haha
minus-squareLlabyrinthinelinkfedilinkarrow-up3·17 days agoAlso love vintage cheddar… Man, all this cheese talk got me hungry…
minus-squareLlabyrinthinelinkfedilinkarrow-up4·17 days agoTriple Brie with Truffle: Overpriced bougie BS, probably synthetic, but heat/spread yadda yadda. (I also typed less resistance, but either way, cheese = smut. 😂)
minus-squareunderwatermagpieslinkfedilinkarrow-up3·17 days agoRicotta. Soft, kinda sweet, makes things creamy, can be easy to forget about in the back of the fridge.
minus-squareuseless_modern_godlinkfedilinkarrow-up3·17 days agoI love ricotta. I use it in my lasagna instead of bechamel
minus-squareCatfishlinkfedilinkarrow-up2·17 days agoSorry, I’m allergic to penicillin. (Yes, I know many say the cheese doesn’t count, I prefer not to risk it)
minus-squareuseless_modern_godlinkfedilinkarrow-up2·17 days agoWe aren’t listing our various ailments. You have to tell us what kind of cheese you would be.🥸
minus-squareStudSpud The StarchylinkfedilinkEnglisharrow-up4·17 days agoAhhh! I’d be the grated tasty cheese in the pack, in the chilled shelves; ready for any homemade pizza and pasta 👩🏼🍳😙👌🏼
minus-squareuseless_modern_godlinkfedilinkarrow-up4·17 days agoReady for anything. Any day. A generalist. Dependable.
minus-squareEaglelinkfedilinkarrow-up3·17 days agoEaten quickly by the handful while no one else is in the kitchen.
minus-squaremelbaboutownlinkfedilinkarrow-up4·17 days agoI’m extra tasty cheddar. Aged, cheap, and rather sharp.
minus-squareCatfishlinkfedilinkarrow-up4·17 days agoI’ll be raclette; hot and good with pickled meat.
minus-squareLlabyrinthinelinkfedilinkarrow-up3·edit-217 days agoJeebus, I’m dying with all this cheese… 🤤🤤🤤
minus-squareBottom_racerlinkfedilinkarrow-up3·edit-217 days agoOne of these: https://www.youtube.com/watch?v=Hz1JWzyvv8A I’d be venezuelan beaver cheese aka Queso de Castor
minus-squareStudSpud The StarchylinkfedilinkEnglisharrow-up2·17 days agoNothing against you! Gongonzola cheese has the tang of a fungal illness to my tongue. 💀
minus-squareTheWitchofThornburylinkfedilinkEnglisharrow-up2·17 days agoI think I’d be a Red Leicester. Basic cheddar style with a bit of sauce mixed in.
minus-squareuseless_modern_godlinkfedilinkarrow-up2·17 days agoBasic, but willing to be a bit saucy?!
If I were a cheese, I would be a Gorgonzola. It’s 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 driver👍
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 don’t know you but I feel like it’s a perfect summation
Yasss, I love Harvarti!
have you ever had a havarti melt in a big fresh butter croissant 🤤
No… 🤤
heaven
It made for a good pizza at bimbos.
and on a steak!
OMG, Bimbos, there’s 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 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
Don’t sell yourself short. There’s always room for you on the platter haha
I’ll be near the crackers
Also love vintage cheddar…
Man, all this cheese talk got me hungry…
Triple Brie with Truffle: Overpriced bougie BS, probably synthetic, but heat/spread yadda yadda.
(I also typed less resistance, but either way, cheese = smut. 😂)
deleted by creator
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 aren’t listing our various ailments. You have to tell us what kind of cheese you would be.🥸
Ahhh!
I’d be the grated tasty cheese in the pack, in the chilled shelves; ready for any homemade pizza and pasta 👩🏼🍳😙👌🏼
Ready for anything. Any day. A generalist. Dependable.
Eaten quickly by the handful while no one else is in the kitchen.
I’m extra tasty cheddar.
Aged, cheap, and rather sharp.
I’ll be raclette; hot and good with pickled meat.
Jeebus, I’m dying with all this cheese…
🤤🤤🤤
One of these:
https://www.youtube.com/watch?v=Hz1JWzyvv8A
I’d be venezuelan beaver cheese aka Queso de Castor
Nothing against you!
Gongonzola cheese has the tang of a fungal illness to my tongue. 💀
Thass wuss up.😂
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.