what's your favorite cheese?
 

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

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

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.

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

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

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

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. :D

swiss... especially when it's melted.

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

Anything stinky and runny.

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

swiss

either swiss or brie

Provolone baby :) melted on a BLT... mmmmm :)

I love a good smoked gouda for just straight eatin cheese

Sharp chedder....

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

Gouda is gooda.

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

:lol::lol:

muenster is incredible

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

just one? no way.

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

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).

Colby/Pepper Jack, or just Pepper Jack!

Cheese is sooo good!

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*

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.

Extra sharp chedder.

BLUE....

Mmmmm... Stinky living goodness.

MMMMmmmmmmm......

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

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.

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:lol: (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!

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

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!

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

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."

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

Parmigiano for me ^ ^

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!!

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

Have you tried ricotta strait from the container?

Pepper Jack! Woo!

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

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.

Man, this is such a great thread. My hometown is roughly an hour from Tillamook, so we used to take day trips and get free samples from the factory. Ok, my favorites are:

Colby
Pepperjack
Smoked Cheddar (only Tillamook)
Gouda
Brie

But most of all:
CREAM CHEESE....it's sex in cheese form

hahaha, oh man you ain't lyin!! i lay the cream cheese on THICK on bagels, crackers, and when it's in crab dip....FUHGEDDABOUDIT!!!!! :D

Gotta have cheddar cheese made in the wonderful Cheese State of Wisconsin..nothing even compares.

Easy: Brie, Camembert, and Gouda.

Sounds good, Mr Mephisto. I will have to give this one a try!

Thanks

Vermont Extra Sharp white Cheddar

or Emmenthaler

Depends on my mood

Gouda, straight from Holland. So good.

Hey...I have to tell you.... I have a hunting camp in Amish country in New York State. I've had Wisconsin cheddar, and I'm going to tell you that the XXX sharp cheddar cheese made by the Amish is to me just as good if not better!
My 2 cents... that's all!

I'll stick to the nasty American cheese, La vache qui rit cheesewheels, cream cheese with veggies mixed in for a nice dip...

And BRIE WITH BAGUETTTTEESSSSSSS...:droool: Bad me.

Tough call. By itself I like a sharp cheddar (especially with a nice mustard to dip it in). On a sandwich, lorraine-swiss rapes all.

Mozzarella, provologne, and american. All depends on what I am eating it with.

I love sharp chedder. If I had to pick only one cheese for the rest of my life, that would be it. Recently I bought a pick piece of some that was so sharp it had the texture and pungency of parmession. It was good, especially on an antipasto platter, but it was not ideal for melting.

Thankfully I don't have to make such a choice and can continue to enjoy swiss, and blue, and goat, and provolone. Queso blanco is great also. I love fresh mozzerella with ripe tomatos and fresh basil with some olive oil.

Swiss

St Andre with a crusty french bread
Stilton with a fine glass of Port
a perfectly aged Pave D'Affinois with a perfect glass of Burgandy

this is tough. Nachos = chedder
just sandwichs i like monteray jack or pepper jack ( bassically the same thing )
motzerella is pretty damn good on a lot of stuff like pizza and the sticks!
but we've got this local place called the breakfast club, and they've got this tomato basil cheese oh my god 2 die 4 ! only had it in omelettes though, but its pretty sick.

Parmesian cheese is the best of them all. I love the stuff. my next favorite is Kraft singles (makes great sandwiches).