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

Provolone. Or mozzarella - it's good with honey or balsamic vinagrette, tomatoes, and fresh basil.

My favorite cheese is probably gorgonzola. (a strong blue cheese). It's great at room temperature, soft enough to spread on bread. It's also great in pastas and on salads.

I guess i'm kind of normal, but my favorite cheese of all time is Provolone. Smoked Gouda is also pretty good. Also, I can't remember what it's called, but there is this spreadable swiss-like cheese I get at Wal-Mart that is just awesome. It's 8 small wedges wrapped in foil, packeged inside of a circular wooden box. I call it Swiss Velveeta, no clue on the real name.

Everything but limburger and blue cheese!
I love havarti, gouda, German butter cheese, ricotta, swiss, and asiago/parmesan/mozzarella (mainly for putting on or in other food) probably the most of all the cheeses I love.

Greystone, I have formulated my own, very similar theory in the past. We are kindred spirits!

I'm sorry but I don't see how anyone likes blue cheese

However the joys af a well aged cheddar, fresh baked herb brie and a nice gouda are pleasures that should be exposed to all

Melted Raclette; eaten with mounds of ground pepper, potatoes and a healthy dose of wine.
Makes an awesome winter evening of eating and drinking.

I can't remember a cheese I didn't like, but my time all time favourite is probably Jarlsberg for its distinctive, sweet taste, and I like the slightly chewy texture - to me it gives it a feeling of substance.

Anything tasty...

eg: coon ..

Boucheron aged goat cheese.
http://img.photobucket.com/albums/v3.../boucheron.jpg

I have been hooked on provolone lately. No real reason, its just yummy

holy cow- i had this cheese the other day at Earth Fare and it was made with black truffles.... oh god it was SOOOOO good! definintely my fave right now :)

Here's a question for cheese lovers: when I was living in Germany, I used to have this cheese called "Römerkäse". Does anyone know what the English name of this cheese is, and if I could find it in the US?

I like really sharp blue cheeses. Roquefort is my favourite. Or Stilton.

I also love almost-runny Brie. Especially if it's "au lait cru" (unpasteurized)... Blame my French mother... :lol:

Wouldn't say no to some sharp cheddar as well. ;)

my favorite everyday cheese is "dublinaire" it seems to be available at most groceries in the fancier cheese section and it's really nice -- a sharp cheddar flavor with a nice toasted nut after taste.

For fancy stuff cowgirl creamery makes this greak cheese called "red hawk" it's a soft slightly aged cheese with a little bit of a bite to it -- very yummy (also very pricey)

Niza, Borba, da Ilha and Serra-da-Estrela for portuguese ones...

I am partial to a nice gruyere. Some of the bite of swiss, but a bit more smoky. Really tasty on grilled cheese sandwiches, melted over a burger. MMMmmm, or baked into my favorite beer cheese bread!

gouda definitely. chunks of gouda on water crackers sounds so tasty right now.

I like a good belly button cheese every now and then...anything real stinky suits my fancy.

Bring on the Danish Blue (and I don't mean Nancy's naked ass... although as I see it Blue Cheese goes with anything) :lol:

Pecorino Romano

Swiss

.............

iI agree with above and some Danish Samsø 45 uhmm

Ofcause Baked Brie with Elephant garlic what a treat
Cambere is also good sharper than Brie.

I love Munster, Japaleno Jack and American.

Actually I just love cheese. But I hate the cheeseheads in Wisconson.

Tough choice!

hmmmm... Limburger, Gjetost or Plymouth!

To the best of my knowledge, Plymouth cheese is only made in one place:
The Crowley Cheese Factory in Plymouth, Vermont.

Smoked Austrian Gruyere

or 10 year old Cheddar

Wendslydale with cranberries, or a good sharp Roquefort. Actually, anything.

I like Havarti on my crackers, Dubliner in my salad, and the sharpest Cheddar on the block for my grilled cheese, mac & cheese and most other cheesy endeavors ;)

The best cheese is CLEARLY String!

No, but really, I like Provalone and Feta is great on salads and pizza, yum! Anything but American, I can't STAND American cheese... I used to have a roommate who would buy a giant package of Kraft Singles and just eat them all the time, made me sick just watching him.

for me it would have to be "Lornhorn Style Extra Sharp Chedder Cheese" nothing better then some of that and a glass of Johannisberg Riesling wine with an old B&W classic like "Cyrano de Bergerac" or "The Scarlett Pimpernel"

mmmm those are my fav too.

goat cheese with dill :)

I like the sharpest cheddar I can get my hands on, I also love swiss and pepper jack

american or cheddar cheese. i like provolone cheese for cheese steaks.

I'm an absolute cheese whore, so if it's not Swiss or Jarlsberg, I'm SO there!

I actually used to work at the artisan cheese counter at a Whold Foods Market, I love all of that stuf, the stinkier the better. I'm surprised nobody has said Reggiano Parmesan yet. That is just incredible.


asaris asked:The store I work at probably has it, if not in stock, I'm sure we can order some. If you have a Whole Foods Market near you, they can probably hook you up. Watch out, though, European cheese has skyrocketed in price over the last couple of months.

Marinated Mozzarella! Especially the Formaggio brand. MMMMMMM....

Smoked Cheddar for me. :)

I love Feta! I can eat it all by itself. it tastes soooo good.

I absolutely love gouda.

Gouda and "La Vache qui Rit"- it's a kind of Swiss cheese spreadable cheese.

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!