Baku@aussie.zone to Melbourne@aussie.zoneEnglish · 2 months agoDaily Discussion Thread: 📛♨️💢🚨🛟🌞 Thursday, 5 December, 2024message-squaremessage-square355fedilinkarrow-up124arrow-down11file-text
arrow-up123arrow-down1message-squareDaily Discussion Thread: 📛♨️💢🚨🛟🌞 Thursday, 5 December, 2024Baku@aussie.zone to Melbourne@aussie.zoneEnglish · 2 months agomessage-square355fedilinkfile-text
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up11·2 months 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-squareEagle@aussie.zonelinkfedilinkarrow-up6·2 months agoSpreadable Goats cheese in the tub from Aldi. Cheap and spread thinly.
minus-squareSeagoon_@aussie.zonelinkfedilinkarrow-up6·edit-22 months agookay okay, what cheese would i be havarti , sweet, creamy and a little nutty
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·2 months agoI don’t know you but I feel like it’s a perfect summation
minus-squareSeagoon_@aussie.zonelinkfedilinkarrow-up1·2 months agohave you ever had a havarti melt in a big fresh butter croissant 🤤
minus-squaredumblederp@aussie.zonelinkfedilinkarrow-up6·2 months agoIt made for a good pizza at bimbos.
minus-squareBaku@aussie.zoneOPlinkfedilinkEnglisharrow-up6·2 months 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_god@aussie.zonelinkfedilinkarrow-up3·2 months agoI tend to gravitate toward the familiar as well.
minus-squareCEOofmyhouse56@aussie.zonelinkfedilinkarrow-up5·2 months agoI’d be a vintage cheddar. An acquired taste.
minus-squareEagle@aussie.zonelinkfedilinkarrow-up4·2 months agoOne of those crumbly Mersey Valley types?
minus-squareLlabyrinthine@aussie.zonelinkfedilinkarrow-up3·2 months agoAlso love vintage cheddar… Man, all this cheese talk got me hungry…
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·2 months agoDon’t sell yourself short. There’s always room for you on the platter haha
minus-squarejust_kitten@aussie.zonelinkfedilinkarrow-up5·2 months agoFeta. Salty and crumbles easily.
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·2 months agoAnother fantastic salad addition, we would be lost without Feta.
minus-squarejust_kitten@aussie.zonelinkfedilinkarrow-up3·2 months agoMaybe it’s a bit intense but you know life’s better with feta.
minus-squareTinyBreak@aussie.zonelinkfedilinkarrow-up5·2 months 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-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up4·2 months agoYou have a long shelf life?
minus-squareLlabyrinthine@aussie.zonelinkfedilinkarrow-up4·2 months 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-squareunderwatermagpies@aussie.zonelinkfedilinkarrow-up3·2 months agoRicotta. Soft, kinda sweet, makes things creamy, can be easy to forget about in the back of the fridge.
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·2 months agoI love ricotta. I use it in my lasagna instead of bechamel
minus-squareTheWitchofThornbury@aussie.zonelinkfedilinkEnglisharrow-up2·2 months agoI think I’d be a Red Leicester. Basic cheddar style with a bit of sauce mixed in.
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up2·2 months agoBasic, but willing to be a bit saucy?!
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up2·2 months 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_god@aussie.zonelinkfedilinkarrow-up2·2 months agoWe aren’t listing our various ailments. You have to tell us what kind of cheese you would be.🥸
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up4·2 months agoI’ll be raclette; hot and good with pickled meat.
minus-squareLlabyrinthine@aussie.zonelinkfedilinkarrow-up3·edit-22 months agoJeebus, I’m dying with all this cheese… 🤤🤤🤤
minus-squareStudSpud The Starchy@aussie.zonelinkfedilinkEnglisharrow-up4·2 months 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_god@aussie.zonelinkfedilinkarrow-up4·2 months agoReady for anything. Any day. A generalist. Dependable.
minus-squareEagle@aussie.zonelinkfedilinkarrow-up3·2 months agoEaten quickly by the handful while no one else is in the kitchen.
minus-squaremelbaboutown@aussie.zonelinkfedilinkarrow-up4·2 months agoI’m extra tasty cheddar. Aged, cheap, and rather sharp.
minus-squareBottom_racer@aussie.zonelinkfedilinkarrow-up3·edit-22 months agoOne of these: https://www.youtube.com/watch?v=Hz1JWzyvv8A I’d be venezuelan beaver cheese aka Queso de Castor
minus-squareStudSpud The Starchy@aussie.zonelinkfedilinkEnglisharrow-up2·2 months agoNothing against you! Gongonzola cheese has the tang of a fungal illness to my tongue. 💀
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👍
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.
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.
I’d be a vintage cheddar. An acquired taste.
One of those crumbly Mersey Valley types?
Exactly
Also love vintage cheddar…
Man, all this cheese talk got me hungry…
Don’t sell yourself short. There’s 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.
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?
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
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.
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.🥸
I’ll be raclette; hot and good with pickled meat.
Jeebus, I’m dying with all this cheese…
🤤🤤🤤
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.
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.😂