Food

A place to share what you're cooking and eating on Farcaster.

Stopped by Eataly after an event and my feet magically brought me to a standstill at the cheese section… what’s everybody’s favorite cheese? I don’t know if I can pick a favorite 😍 🧀

/serendipity | Founder of /fcny | Building a personalized health app powered by AI

Writing a novel 📚 Casting about food, gardening, travel | 🍋 All Galazio Kitchen episodes available at /galazio | My blog: paragraph.xyz/@galazio

Mmmmmmm yum guessing you like the acidity! 

What do you think about Tulum? It’s a Turkish cheese that’s similar to feta but used in the Mediterranean and Middle Eastern cuisine.

I love feta cheese, also ricotta 🧀 so hard to pick favorites though!

Yum! I don't like spice normally but I sometimes like some (mild) spicy melted cheese in a sandwich.

i like when there’s spicy stuff in the cheese 🌶️

building for human progress (/nuclear x /space) architecture +x @nlt143 DTP FSD conversations /with each other /keepgoing ad astra pro terra!

That sounds SO good. Wish it wasn’t flooding in nyc or I’d go to the cheese store nearby. 

I love triple crème goat Brie cheese with strawberries and prosciutto 🧀

Never tried the + Nutella and celery combo and now I must try!!!

100% brie or camembert (with salami/ prosciutto + nutella and celery so good), 
runner ups: gouda, pecorino romano with an appretivo platter is on point, ricotta and goat chèvre cheese.

/new-york by day 🗽 /untzuntz by night 😈 Fan of eating tacos and bringing people together, often at the same time 🌮

I shall try humboldt fog next time! I can't remember if I've had it before. Do you like funky Camembert too?

Big fan of humboldt fog or anything with a bit (or a lot) of funk

your mom's favorite farcaster (probably), building /quidli 🦑, casting in /justinahn, daoing in /🍊 & /🟪

Wow! I bet it tastes better in France compared to when you have to import it over to the US. Have your kid(s) developed a keen taste for cheese since (I'm guessing) they've grown up there?

in general a cheddar guy, but after more than a decade in france i will grab comté or mimolette from a counter like this

Semi-firm and funky. Almost doesn’t matter what if it can be mashed onto a good piece of crusty bread.

Washed rind, please: Taleggio, Epoisses, Willoughby, Red Hawk…we want the funk.

So much variety. How can one choose? 😍 I always gravitate towards blue and hard cheeses. They have this rich depth of flavor that's just irresistible.