Provolone cheese fucking sucks, why is everybody putting this shit cheese on everything now?
Provolone cheese fucking sucks, why is everybody putting this shit cheese on everything now?
Provolone cheese fucking sucks, why is everybody putting this shit cheese on everything now?
Sharp Cheese sucks.
I’m getting tired of pretending it doesn’t.
>I hate flavor
>Presliced
Alright Anon, let me go buy a wheel of provolone and a slicer to make you happy.
Why do you hate convenience so much?
I do not hate convenience, but I do hate shit cheese more than having to slice my own
okay then what's your favorite cheese
(I will make fun of you no matter what cheese you pick)
Toe.
havarti come at me bitch
American Cheese
PUTA
Unda
Casu martzu
Fromunda Cheese
Smoked cheddar, colby jack a close second
gouda
Get the fuck off my board.
It's the second best sandwich cheese after muenster, and you can't always get muenster everywhere.
this. monster cheese is best cheese
Every time I hear someone order muenster the announcer from darkstalkers plays in my head.
Which cheese is best for a comfy autumn evening in front of the fireplace with your girlfriend watching Mid-American Conference football on tv?
You want a soft, a hard and ideally a hard, sharp cheese.
I like brie, an aged cheddar and probably something crumbly, maybe a Wensleydale or just a crumbly cheddar.
Ok, Velveeta it is!
ROFL those photo-shopped, nongreasy grilled sandwiches!
For a treat on a cozy TV evening, I like to get out my Staub Brie baker and get a big (or small) wheel out of the garage fridge storage, and set up all the acoutrement, sliced pears, apples, fig, bacon jam or sweet tomato jam, mango chutney, or raspberry jams, and crusty fresh from the oven (warmed) french bread. Sometimes I top the brie with rosemary, garlic, olive oil, or pecans, honey, or Hispaniced sugars, but mostly just like it natural rind.
It's AI "art", anon.
>now
Provolone cheese is good, but I hate the smoked kind. Especially when it's smoke flavoring added because it permeates the whole thing and overpowers it. Maybe with actual smoked cheese you'd only get some on the outside and that would be okay.
it's perfect on philly cheesesteaks
I like American cheese over provolone. I would even take it whizz as well.
I live in Philly.
hugh people are weird sometimes. i had a massive crush on a dude from philly but he got weird about facebook and left and now I have no access to him anymore. i wonder which cheese he prefers
>i wonder which cheese he prefers
dick cheese lmao
>I live in Philly
Worthless trash.
American is the norm around philly but provolone is the go to for natives.
>I live in Philly.
Oh, that's just fucking great, Anon.
>American Cheese
What's next on the menu? Altoona pizza?
>Shitty provolone sucks. Not ALL provolone.
>OP is retarded, but not ALL OPs are retards.
I fuckin’ love cheese at my feet! I stick motherfucking Provolone in my socks at night so they’ll smell your sisters crotch in the morning! So leave the fuckin’ cocksuckin’ cheese where it is!
stop being a baby, provolone is good
Provolone is good you fucker especially that imported shit. What cheese do you even like you fucker.
this shit tastes like actual vomit it's so gross
Provolone is great, especially if it's smoked. What fucking sucks is your taste.
cause it isn't cheese
neither is monster cheese sorry chud
moron it because of the 'smoke flavor'...get the plain shit!
it's good on meatball subs
Unironically the best cheese (only when melted though, tastes like shut cold)
Provolone is really bad, it might be the absolute worst cheese. It tastes like nothing and has awful waxy texture.
It's why I refuse to buy subs from jersey Mike's.
This cunt can magic up 5-6 meat options and a dozen veggies, but asking him to substitute provolone for cheddar is apparently asking the impossible.
I hate dumb fuck restaurants that force their shitty choices on the customer.
Same with firehouse subs. You can give me all these meat and vegg options but you can't even offer 2 types of cheese? A fucking insult.
It's what the popular sandwich chains (jersey mike's and jimmy johns) are using. Look at their menus and maybe some menus for local shops. It's all provolone all the time.
Just like with Swiss, provolone sucks cold or room temp.
But, heat it up and melt it a bit, and it's great.
My go-to cheese mixture for cheesesteak sandwiches is a 2:1 rate of mozzarella and provolone. It's perfect for that sandwich and not many others.
>Just like with Swiss, provolone sucks cold or room temp.
>But, heat it up and melt it a bit, and it's great.
Seconding. I didn't realize it until you mentioned it, but I never have swiss or provolone with crackers, and whenever I put it on a sandvich I always toast the cheese on the bread.
What's the best cold cheese?
>Hey, teacher, leave that provolone
Is this anything?
Buy a block of good sharp provolone, it's great
That packaged stuff tastes like nothing