Cheese tier list

[BisMarckie]

S Tier
Parmesan/ Grana Padano
Gruyere
Pecorino
Manchego

A Tier
Gorgonzola
Monterey Jack
Old Gouda

B Tier
Cheddar
Emmental cheese

C Tier
Appenzell
Mozzarella

D Tier
Brie
Camembert


Shadow realm
Limburger
young gouda
Edam
Roquefort

[agrajag]

edam is good you fuck

[BisMarckie]

edam is good you fuck

Might as well eat Kraft singles .

[team filler]

fresh mozz on a greasy hamburger 

queso fresco with chorizo con juevo and some sliced aguacate 

[agrajag]

nah, that's processed shit. Although kraft singles are good for melting on top of a charbroiled all-American 1005 USDA angus beef hamburger patty 

[agrajag]

best cheese ever is murcia al vino, btw 

[BisMarckie]

Feta would be in the C tier if I had put any effort into this thread.

It‘s fine, but it‘s not something I would just eat by itself.

[thisismyusername]

S-tier:
None

Shadow Realm:
Brie (Larson)
</shitpost>

But seriously: I don't really notice a difference between cheeses besides consistency.

[agrajag]

Missing feta, mizertha and cotija for me.

havarti



I love all cheeses pretty much*, don't hate, appreciate, bismark.

*except for swiss, swiss can die in a fire

[BisMarckie]

I like pretty much every cheese, unless they are rubbery and don‘t taste like anything (Young Gouda) or smell like rotting corpses (Limburger)

[agrajag]

muenster is fucking good
raclette

your list has some gaping holes in it

spoiler (click to show/hide)

don't make predictable puns about gaping holes please

[close]

[thisismyusername]

But seriously: I don't really notice a difference between cheeses besides consistency.

For real serious?  You got a bad sense of taste or something?

I honestly think I'm just one of those rare few "Supertasters" (or whatever is the opposite of it) where they have blunted taste-buds. Like with beer, I don't really notice the "flavor" that folks say is there.

[Joe Molotov]

S+
Spicy Hot Cheez-its

[Great Rumbler]

S-tier
-American Cheese Kraft Singles

F-tier
-All the others

[Great Rumbler]

But for real, I've been eating a lot of jarlsberg and smoked gouda recently and they're pretty freaking good. Though it's hard to beat a slab of parmigiano reggiano.

[agrajag]

I remember agrajag defending "american cheese" a couple of years ago

umm

nah, that's processed shit. Although kraft singles are good for melting on top of a charbroiled all-American 1005 USDA angus beef hamburger patty 

[agrajag]

I remember you going all chef on me about how there were plenty of different kinds of american cheese and that not all of them were kraft's singles

don't remember that, doesn't sound like something I'd say. All I will say on the subject is that processed cheese melts really well, and is a good base for cheese sauces, and I like it on burgers sometimes.

[agrajag]

you said that, too

yeah, cause that part is exactly the type of thing I'd say

[Rufus]

Any hard and salty cheese on dark rye is a delight. Onions on top if you're feeling fancy.

No strong opinions besides. Not much of a connoiseur.

No, hold on. Smoked goat cheese is mana from the heavens. Specifically suhi sir from the mother(s)land. I haven't had it in ages. :'(

[CatsCatsCats]

Processed Swiss cheese makes the best fondue, the white kid in me wants velveeta chili dip on super bowl, otherwise fuck processed cheese

[CatsCatsCats]

Oh shit I forgot how much love cheese ritz blitz. Damn, maybe realizing I love it is the process

[Cerveza mas fina]

Hahah emental not in the shadow realm

Do u even cheese bro

[Potato]

List is ok. No haloumi?

[daemon]

I'm sorry Camembert tier D? Gtfo

[Steve Contra]

No comte? Mont d'or

[nudemacusers]

Brie at the bottom? Lmao list invalidated.

You list is missing mimolette

Something that’s also hard to find but amazing is whisky cheddar.

[nachobro]

S++ tier
TBell nacho cheese

also cream cheese on an everything bagel with lox and onion/tomato

[Great Rumbler]

Tried some Irish cheese called Dubliner this week and it's pretty great. It's similar to Parmesan but with a milder taste and not as dry. Would recommend.

[Tasty]

This is one of those white people things I'll own all day.

spoiler (click to show/hide)

RIP John Witherspoon

[close]

[ToxicAdam]

You're going to have the nerve to put Cheddar on here and leave off Havarti? Mf'er


Also, when you pair Blue Cheese with something acidic or savory it becomes A-tier.

[Trent Dole]

Pepper Jack on no one's list smh

[agrajag]

Pepper Jack on no one's list smh

I put half a slice in my scrambled eggs every morning 

(the cheap, pre-sliced kind)

[agrajag]

Yo, me too 

sometimes I go with gouda.

[naff]

But seriously: I don't really notice a difference between cheeses besides consistency.

W T F

[naff]

good aged brie and camembert 

basically any style of cheese that is made and aged well is tasty af. there is no type of cheese i would put below b tier.

[naff]

my fav for a nutty hard cheese atm is the 18month comte from a local market. shit has been (relatively) cheap and delicious.

[agrajag]

Humboldt Fog

 

[naff]

eating burrata, some cured meats, a sweet, light italian red and an espresso for breakfast 

[naff]

in the morning? absolutely 

i generally have at least 1 coffee midway through drinking/at the end of a meal incl. drinking, or if feeling like im fading a bit, during/prior to a meal. i generally just drink a lot of coffee.

[agrajag]

burrata is so good with pasta too. Or stracciatella