Favorite Cheese?
 

There are so many different cheeses out there and so many of them are so good. What are y9our favorite cheeses?

Mone was Smoke Austrian Gruyere, but is now Cranberry Wymbeldon

This artisan goat cheese made not far from where I live...laced with fresh herbs and eaten with some crackers and fruit...yummy...

Do I have to choose just one?

I am thinking back to an amazing dinner I had last spring in St. Paul de Vence... the cheese course was just... indescribable.

There were various samples of local goat cheese of various flavours, blues of endless aroma, bries that l couldn't stop tasting... other hard and soft delights that I didn't even get a chance to sample.

I love cheese.

If I had to choose just one it would have to be a blue of some sort. I would then want a stilton or a wendslydale...

Cant choose just one...
a nice stilton, with a sliced apple and a glass of 25 year old port.
a super ripe triple creme brie with some fresh sour dough bread..

It's not Saga, but it's similar, has a lot more flavor, but a blue cheese/brie on a nice crusty bread

Right now, it's extra sharp vermont white cheddar. I appreciate a good bleu, brie, or swiss, but the really sharp sharp cheddar is what I keep coming back to.

Hard to say a favorite, but probably Emmenthaler or a very good brie.

i love a good aged asiago. But blue stilton is also great, and the ittalian part of me loves some bufflo mozzarella thats been marinated in herbs. Oh how i miss the NY deli's that had that stuff.

I'm big on goats fetta at the moment - It's an import from Greece. Yummy.
I gorge on Kalimata olives, Danish salami and goat cheese.

Velveeta on white bread with mayonaisse

Swiss...with the big holes.

Government.

mmmm, Laughing Cow Cheese :)

Munster with wheat thins, best combo snack while watching the Cubbies!

2 year old Balderson Cheddar on a slice of apple pie is awesome. Either that or a big bag of St. Albert's Cheese Curds.

Unpasteurized triple cream brie... from France...this my friends, is heaven.
Extra aged gouda from Holland
Fresh made mozzarella ...yum

It's too bad it's hard to find unpasteurized cheese around here :(

I've always really liked Asiago, good stuff. :)

horseradish white cheddar!!!

but asiago is in a close 2nd place.

I am really glad I don't have to limit myself to just one in real life. I love so many kinds of cheese. In fact I have a theory that almost everything is better with either cheese or chocolate (Watermelon is about the only exception I have come up with so far).

Please don't count off for spelling.

Fresh mozzarella with basil and tomato.
Grilled swiss on rye.
Guyere melted over onion soup.
Baked brie.
Blue crumbled into a simple vinegrette.
Manchego melted by itself in a nonstick pan.
Jack in Mexican food.
Freshly grated Parmagiano.
A delicate goat cheese soufle.
A pizza with extra cheese.
Any smoked cheese.
Gouda or edam with grapes and apples.

But if I really had to pick only one, it would have to be the most versatile of all cheeses.....cheddar.

Aged cheddar on a cracker with a nice salami.
Real mac and cheese.
Grilled cheese on fresh white bread.
Melted over a medium rare loosely formed burger on a Kaiser roll with nothing else.
In just about any salad or sandwich.
In just about any form of Mexican food.
All by itself.

Maybe I should rethink my diet.

I agree with bigpoppasmurf, so I want to add buffalo mozzarella to my list.

That's funny. cheddar is one of my least favorite cheeses. I always wondered why it's so popular in North America.

I love smoked cheeses. I could eat cheese all day but my heart would kill me.

I like a lot of different cheeses, but I'd have to say my favorite is Hot Mexican Velveeta. It makes a helluva grilled cheese sandwich.

Is Velveeta cheese? :eek: ;)

According to Kraft's website it's a Pasteurized Prepared Cheese Product... So I guess it's a cheese :D

Some Cheese definitions: http://pubs.acs.org/cen/whatstuff/stuff/7806sci2.html

a snippet:

Here are some of the other definitions:

Pasteurized process cheese food is a variation of process cheese that may have dry milk, whey solids, or anhydrous milkfat added, which reduces the amount of cheese in the finished product. It must contain at least 51% of the cheese ingredient by weight, have a moisture content less than 44%, and have at least 23% milkfat.

Pasteurized process cheese spread is a variation on cheese food that may contain a sweetener and a stabilizing agent, such as the polysaccharide xanthan gum or the Irish moss colloid carrageenan, to prevent separation of the ingredients. The cheese must be spreadable at 70 F, contain 44 to 60% moisture, and have at least 20% milkfat.

Pasteurized process cheese product is process cheese that doesn't meet the moisture and/or milkfat standards.

Imitation cheese is made from vegetable oil; it is less expensive, but also has less flavor and doesn't melt well.

For the record, Velveeta is pasteurized process cheese spread and Velveeta Light is pasteurized process cheese product. Cheez Whiz is labeled as pasteurized process cheese sauce, although that type isn't noted in the Code of Federal Regulations. A Kraft spokeswoman confirms that the word "sauce" just seems to be an add-on.

Soft: Feta
Hard: Extra sharp cheddar
Flavored: Horseradish cheddar

It's such a shame it's so fattening, and the healthy varieties taste like rubber. I try to eat healthy, but put a block of Cracker Barrel extra sharp cheddar and a box of Club crackers in front of me, and it's alllll over.

Havarti.

Mmmmmmmmmm.......buttery.

Love Heluvagood PepperJack.... yummy

Asiago
Sharp Provolone
Pecorino Romano
Parm.
and good ol american (white)

VERY old Guda. Damn those Hollanders!!!

Mine is probably parmesan, freshly and finly grated so it's like fluffly mounds of heaven.

All joking aside, I also really *do* love the govment "cheese". The kind I'm thinking of is a jalepeno cheese spread that comes in MRE's. Mmmmmmmmmmmm. I'm always hounding my wife to get it for me.

my favourite has to be cheddar,
especially when bubbling hot, on some kind of bread/toast/type thing.

I totally second that. Havarti is my favorite, hands down.

It's not one of the most popular cheeses, but I have no idea why. Dill or Herb Havarti has awesome flavor and such a smooth texture.

As I stroke my block of Havarti: "My.....precious..."

The natural food store near where I live has their own line of cheese, which is made for them somewhere up the coast. They have a mild cheddar with jalapeno which is to die for; perfect combination of flavors.

Other than that, any high-quality sharp cheddar eaten with fresh bread and grapes. The perfect meal.

I've never had a cheese I didn't like, so I don't have a favorite. But for your everyday pick up some cheese for dinner, the Heluvagood varieties are excellent.

Favorite Cheese
 

So, what's your favorite kind of cheese?? Martel and I have gotten very into cheese lately, thanks partially to the cheese counter at our local organic grocery store. I don't really like seriously aged pungient stuff, but i enjoy a good sharp cheddar now and then. Parrano is our current favorite, tasting a little like Parmigano-Regiano but less sharp. So throw out your favorites and inspire us all! :thumbsup:

8-year-old cheddar!

Followed closely by Stilton.

Asagio is definitely my most favorite cheese. But not to eat by itself though, that's not so great. Grate it over penne pasta for some REAL mac and cheese! Yummmmmm.... :-9

spoilsport

might want to scroll down a bit:
http://www.tfproject.org/tfp/showthread.php?t=78913

/spoilsport

I've eaten a chunk of blue cheese on a dare and I was teary eyed from coughing & gagging so much

i once had a stilton cheddar blend/layered cheese that was out of this world