feta, gouda, mozarella, ricotta on a pizza, roquefort (mmm), gruyere, havarti... It's all good :)

My two-year-old daughter is nuts for La Vache Qui Rit... She gets it in packets that come with little dipping crackers...

I spread it on Sourdough bread. Baguettes are the best, but where I live, the bread isn't so great.

Stilton on hamburgers!

havarti on cold cut sandwhiches!

Oka in fondues (especially if you can't find raclette)

good old Canadian Strong Cheddar for all reasons...

i'm down with that.

i just went to my cheese man and told him i wanted something stilton-like for a grilled porterhouse. (sort of the ultimate cheeseburger) he gave me a taste of a Shropshire Blue. i'd never had it before and was a bit hesitant. but it was soooooo freakin' creamy, with that little bit of Blue tart to it. man.... i have a favorite for the week.

BUT my all time favorite fall back, just to eat right off the spoon: a triple cream brie. champiniones optional.

I have a will. It states that I am to be dipped in cheese, wrapped in cheese, and then placed into a giant fondue pot full of cheese when I die. I will so rock.

I am a cheese freak. My favorites have to be (but certainly not limited to) soft, light colored cheese (smoked gouda and brie especially). I love a late night snack of cheddar (very thinly sliced) with a Heineken. Love asiago - I put it on just about everything. Love anything smoked. Love anything on fruit. Love it in my cooking. Love it everywhere all the time. :p

The only one I'm not a huge fan of is blue. Strangely enough, I tried some yesterday after years of avoiding it and actually liked it! Maybe this will turn out alright. :p

I will try that shropshire. Another good one is a blue cheddar that I tried once. I think it was called cheshire blue. It was astounding. strong sharp cheddar taste, with the blue overtones.

jalepeno cheddar is by far the best

mmm cheese...
The freshest of fresh mozzarella - -one of the joys of living in a very Italian area -- you can't swing a dead cat without hitting a really good italian deli... 2:30 Saturday afternoon, Tommy the deli man puts out the fresh mozarella that he just made -- 2:40 it's all gone... It practically flies out the door, no matter how much he makes, it's all gone... But it's so creamy and wonderful and deliciousness..

Onto the stronger stuff

A very ripe triple creme brie
Irish Cheddar

Roquefort tossed into a big bowl with some flat leaf parsley a ton of fresh ground black pepper, and some cooked pasta -- mix well - the heat from the pasta melts the roquefort - -oh heavenly richness

Aged Provolone -- so sharp and tangy = with some salami, good olives and some fresh bread with olive oil/black pepper.

St Andre is probably one of my favorites - left out so that it's room temp... definitely canhear my arteries harden on it - -but it's worth risking death.

Stilton with some nice Fuji apples and a glass of Port is all the dessert I would ever need.

I LOOOOVE cheese-- me and cheese shops are a dangerous thing...

A loaf of bread, a jug of wine, and cheese and I am a happy camper

None of that orangey waxy stuff from the dairy aisle for me...

Haha. My art show tomorrow evening is a wine and cheese gala, and I'm bringing streak_56, the guy who went to Subway and asked for some exotic cheese the girl making his sub had never heard of.

Anyways, I like cheese curds. Everyone I know thinks they're gross but I'm rather fond of them.

Growing up, I used to eat Cracker Barrel Extra Sharp Cheddar with my father. There's some nice memories there.

These days I prefer the softer white cheeses like Havati or a young Swiss although I still like a harder cheese like Cheddar or an Irish Swiss.

I'm not at all amenable to it but my wife luvs fumunda cheese.

Greek feta and extra lager Jarlsberg!

Hmmm, tough call...

I'd have to say Havarti w/dill on wheat thins!

Try Havarti with Dill. You wont go back. :thumbsup:

imported gorganzola on a cracker is great =) other then that just about any cheese has its place just need to match it to the right meal

mozzarella (usually in the form of string cheese) or BabyBel :)


I can, and have, eaten an entire package of string cheese in a day (this also goes for pickles and olives :p )

http://www.marketday.com/productimages/3499.jpg
http://www.reediejournals.com/archiv...9326-thumb.jpg
(no, thats not my hand you pervs :lol: )


Edit: I also enjoy cottage cheese on egg noodles (the wide, rectangle ones) :) (cheese noodles) Nothing fancy, no butter or anything, just a big-ass scoop of cottage cheese on egg noodles. I wouldn't say its my favorite cheese, mozzarella gets that by far, but its still good eatin :P

i need two,

extra aged white chedder and jarlsberg

My favorite cheese to cook with has to be Gruyere. This is a creamy easy melting swiss cheese that just makes caseroles and the like taste fantastic!

http://www.cheesenet.info/cheesenet/...se/Gruyere.jpg

My favorite to nibble with wine and crackers and to sprinkle in salads: Parmigiano Regiano! Veeeery taaaaysteee!

http://www.cheesenet.info/cheesenet/...e/parmesan.jpg

To honor all cheeses i give you all the Cheese Roll Call from Pinky and The Brain. :)

CHEESE ROLL CALL

Pinky: A world of cheeses Deliciously made for you and me
Flavors like Provolone and Brie Each with its own ethnicity.
So many cheeses Are available all around the world for you to eat
Especially good with crackers and meat A nice yummy treat.
Thousands of cheeses The texture of some can be real gooey
Others are quite firm and chewy Some are better when mildewy.
Bountiful cheeses When you take a big whiff a few
Will make you want to spew Especially strong is the cheese Remoudou
A real stinkeroo. It's incredible just how many kinds there are
From countries near and far It's really quite bizarre.
Now from the mouths of cheeses big and small
We proudly present to you The cheese roll call.
*Wensleydale: I am the British cheese Wensleydale, lightly
* pressed and smooth textured with a subtle
* milky flavor which is clean and refreshing.*
*Pinky: Welcome, Wensleydale!**Cheddam: G'day! I am Australian Cheddam, an
* innocuous, golden yellow, rindless block
* inspired by Cheddar and Edam!**Pinky: Welcome, Cheddam!
Edelpilzkäse: I am the German cheese Edelpilzkäse, a fine,
blue-veined cheese with a pale ivory paste
and very dark veins traveling vertically through me.
Pinky: Welcome, Edelpil... Edel... oh, willkommen!
+Brie: I am the French cheese Brie, a soft,
+ unpressed, naturally drained cow's milk with
+ white rind flora, molded into large flat disks
+ and ripened for three to four weeks.
Pinky: Thank you, cheeses! I want to eat you all!
Pinky: Oh, how I like my cheeses Cheese from around the world
Cheese is the taste that pleases
Cheese from around the world (sing with me, cheeses!)
+some: Oh, how I like my cheeses Cheese from around the world (everybody!)
+all : Cheese is the taste that pleases Cheese from around the world
Around this great big world Around this big cheese world
Around this great big world Around this big -- cheese -- world!
Pinky: Mmm... yummy! Narf!

Gosh, I'm so hungry after reading all these posts.

I'm lucky enough to have a European deli within easy, if not convenient, driving distance. There I can pick up my beloved Drunken Goat cheese--as much as I wish it was named that because they get the goats drunk, it's just stored (cured?) in red wine. They also offer a beautiful horseradish cheddar (I keep nearly calling it Wasabi cheddar).

But don't forget the triple-cream brie with apple slices, pear slices, and walnuts...

Jalepeno Cheddar.
Port wine.
American because America rules! :thumbsup:

this place down the street from me makes this incredible smoked gouda dip and puts it in crab and shrimp quesadillas on fresh made tortillas... nearly heaven.

dubliner on garlic bagel chips with a glass of pino noir.
feta alone or on nearly anything.
gorgonzola on a good, grilled steak with a big ice cold Blue Moon.
jalapeno jack, tomato-basil cheddar and munster on my sandwiches.
extra sharp cheddar and some colby jack on a hot day with crackers and fruit.

man, i'm hungry. this other restaurant, european street, has an incredible fontina spread and a flavored boursin. and their beer cheese soup is the best hangover cure/prevention ever.

I'm still a cheese newbie, as I've yet to experience most cheeses.

But, as of right now, I love old cheddars and baked cranberry or strawberry brie.

I promise I'll try more. Kensington Market in Toronto has two or three cheese shops, so one day I'll plug my nose and actually venture in! :)

All french cheese area underated.
On w recent wine tour in Bordeaux They took us to a restuarant and the basement was totally full (full) with differnet chesses. Twenty blue cheeses alone. Itook for plates and made a pig of myself. Thye all looked at me funny when i sat at the table but hey, You Only Go Around Once In Life Grab All the Cheese You Can!

As a child, recieving Laughing Cow triangles for our triscuits was a major treat. I love cheese, yet haven't had the opporunity to have tried as many as those here.
Today, I keep basic cream cheese and pikapeppa to put on my triscuits for a treat. When I can afford it, a goat cheese, gouda or edam.

Gargonzola followed by Feta (w/ sundried tomato mixture).

Royal "Dansk" Blue (and a SKOL to Nancy!!) Our favorite munga flaut pigge/flicka who is stor e steark!

In second place is a very well-aged Gruyere, but only along side a well opened glass of older Cabernet Sav. (hopefully from the mid-nineties) from The Stag's Leap Appellation in the Napa Valley. v/Esp. any wine from Silverado Vineyards. :)

In winter, the older, more nobler English Stiltons, with baked fresh walnuts, Gravenstein apples and very old port in good crystal stemware. Oh and....beside a rustling crackling fire sitting on a warm thick flotaki rug...yum.

I wish I was more of a cheese connosieur than I am.

I've loved basically every cheese I've ever tried, they're all so yummy. But if I had to choose a tried-and-true favorite?

Tillamook Smoked Cheddar. I'd live off of that for the rest of my life.

The cheese shops in Kensington are awesome... Just go in on a slower type day (ie not the weekend) and ask them to make some suggestions.

Manchego: it's like a more easy to eat Pamigiano-Reggiano and is made from Sheep's Milk from Spain

Feta cheese spread on toast with lots of butter.

high quality: provolgne or any of these stinky cheese they serve at hotels and restaurants
whatever cheese: swiss, american, cheddar, pepper jack cheese, mozerella and nacho cheese