mikec

for me, parmigiano reggiano, thinly sliced off the wedge, dipped in balsalmic vinegar. mmmmm what's yours?

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crow_daw

Well, I'm a gloriously unsophisticated Tennessean, and I have to go with Velveeta. Say what you will, the stuff tastes awesome.

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animosity

that is a very tough choice. i love cheese.-- the cheese i eat most often is pepper jack.-- i would say my favorate is mozzarella.

:::OshnSoul:::

I love all cheese except swiss. (funny 'cuz I'm swiss!) My faves are Gouda, cheddar (especially tillamook and babybell), pepperjack, and american.

mikec

for some reason I can't stop eating this parmigiano, it's like crack!! heheheh

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sadistikdreams

ya gotz 2 have munster.
some toast, with munster...
i could go year just eating that. i bet i will eventually.

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hearts, by d.a.

KellyC

I don't eat a lot of cheese, nor do I know a whole bunch about them. The only cheese that I've eaten is cheddar cheese and I liked it, so I vote for cheddar.

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bond007

swiss... especially when it's melted.

Jeff

I love cheese. I'm a fan of the Colby Jack.

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clavus

Anything stinky and runny.

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fernweh

Smoked Gouda! (it's not pure gouda but it's gouda nuff for me, ha ha)
Plus it's the only cheese that you don't feel like shit after eating a whole wheel of it

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Asuka{eve}

swiss

amonkie

either swiss or brie

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StormBerlin

Provolone baby melted on a BLT... mmmmm

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Bobaphat

I love a good smoked gouda for just straight eatin cheese

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Latch

Sharp chedder....

"Oh, I thought you were complaining about the bouzouki player."

WarWagon

Gouda is gooda.

Macheath

Cheese is awesome. Boursin and roquefort are current favourites. That's always subject to change though.

cameroncrazy822

muenster is incredible

VitaminH

All cheese is wonderful, but I am partial to Colby Jack, always have been since I was a little tyke.

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Holo

just one? no way.

Colby (longhorn)
Provolone
White Cheddar
New York Sharp Cheddar.

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Charlatan

Bring on the cheese... it's what I live for and what makes going to France a joy.

Blue Cheese
Goat Cheese
Brie
Stilton
Venezualan Beaver Cheese

...bring it all on.


(just no processed cheese... it is an American embarassment that it is even called cheese).

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absorbentishe

Colby/Pepper Jack, or just Pepper Jack!

Cheese is sooo good!

splck

Yum...cheese
Brie or Camembert are tops for me, but with so many types of cheese, it's a tough choice.
Cheddar is just ok (God knows why it's so popular), while processed shit like Velveeta is just plain wrong and disgusting IMO...*it ain't real cheese folks*

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Polyphobic

It changes week to week. Right now it is pepperjack.
Other favs:
1) Gouda
2) Cheedar
3) Sharp cheedar
4) American
5) Muenster

and I'm sure a few others I have forgotten.

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rockogre

Extra sharp chedder.

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tisonlyi

BLUE....

Mmmmm... Stinky living goodness.

MMMMmmmmmmm......

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txlovely

Camembert, hands down. Triple cream, extra fatty. Even better with a juicy ripe pear! Yummmmm

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Fremen

Mozzarella is my favorite.
I love Velveeta for making picante dip.
Colby and Monterrey Jack with my Mexican food.

So many cheeses, so little time.

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Tbird

Heheheheh...yeah I went in the fridge to check if any of that parmigano was left only to find that MikeC had eaten alomost the whole wedge (I'm his wife...)

Thats okay though...I'm a big fan of gorganzola, pepperjack, sharp cheddar...and who wouldnt love a calzone all full of yummy mozzarella and ricotta...I think I could just about live on cheese!

Hanxter

parmigiano reggiano in extra virgin olive oil - with crusty italian bread and plum tomatoes

Nefir

Jarlsberg is where its at. If Jarlsberg is unavailable, substitute Swiss instead.

But I love all sorts of diverse cheeses, and feel it is unfair to have to pick just one!

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CinnamonGirl

The cream cheese, the creamy creamy creamy cheesey cheese cheese.........

Ahem...extra sharp cheddar is my favorite. And Montery Jack. And Colby. And...oh, just one? Darn.

"I'm not saying it's the key to her heart, but [Cinna]? She likes cheese."

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Mephisto2

I'm afraid I'm a cheese chauvinist.

I absolutely ADORE good cheese and stock quite a selection in my fridge at any one time. My cheeseboards are famous at the dinner parties Mrs Mephisto and I host and I regularly go to the local cheezeshops and spend over $100 a good mix for dinner and parties.

First of all, let me state that the Italians and the French make the best cheese in the world. No further argument is necessary. We all know it's true.

My favourite cheeses would be (roughly in order)

Roquefort - absolutely divine creamy blue cheese, made for the highest quality ewes milk, and naturally ripened in the damp caves under the village of Roquefort-sur-Soulzon in Southern France. This cheese is sublime in its beautiful taste, texture and smell.

Unfortunately I can't get it here in Australia, as the Health/Customs won't allow the import of non-pastuerized dairy products.


Saint Agur - Second to only Roquefort, this is another fine blue cheese from Monts du Velay, a small village in Auvergne. St Agur is mild and creamy and is loved by even those who usually prefer to stay clear of blue. This cheese is made from cows milk.


Livarot - a very pungent washed rind style cheese from Normandy. When Livarot (which used to be the most popular cheese in France in the last two centuries) is ripe and very soft, it often smells like "old socks" to some! The taste is very distinct, but very pleasing. Another related washed rind from Normandy would be Pont L'eveque which I also highly rate.


Gorgonzola Dole Latte Perhaps the most famous blue cheese in the world, Gorgonzola is from a small village outside Milan in Lombardy (now a suburb of the city itself). It comes in two varieties (Dolce or Dolce Latte and Picante). I prefer the softer, creamier Dolce version, but the firmer, sharper Picante version is good when mixed with heavy washed rinds and cream cheeses. Lovely jubbly...


Fromager D'Affinois - a lovely high fat "double/triple cream cheese" from the Rhone. Beats Brie hands down.


Stilton - Britan's best export since Shakepeare, Stilton is a hard blue from Leicestershire, Nottinghamshire and Derbyshire. Best enjoyed with a 20 year old port (preferably from Portugal).


I could go on and on, but I don't think I could live without the cheeses mentioned above.


Mr Mephisto

SonicRL

Parmigiano for me ^ ^

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mikec

nice, I'm likin' all the cheezeheads up in this mofo! hehheheheh

oh yeah, when I get a calzone, it's ricotta only....may sound weird to some, but man it makes it excellent!!

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SabrinaFair

Feta....I love me some feta.
Parmesean and provolone as also delish.

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iamnormal

Have you tried ricotta strait from the container?

Phaenx

Pepper Jack! Woo!

Pepper jack is the shit, crackers. It's like swiss, but spicy and not disgusting.

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Fenton-J-Cool

This thread makes me feel like a cheese virgin.
I need to start going to some cheese festivals and sampling, to get my bearings.
Sharp cheddar and gouda are favourites of mine though.

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