Favorite cheeses

[In_The_Woods]

I have seen threads started on beers, favorite malt whiskeys, favorite single-malt scotch, but never one on favorite cheeses. So here goes (probably nothing! )

I really like smelly cheeses; you know the ones I mean: if they weren’t food, they would be handled by a hazmat team. I really like any blue cheese, Havarti, Gouda (not very smelly but tasty), feta, and some others that I can’t remember offhand. And one of these days I will try what is rumored to be a Wisconsin treat: two slabs of really dark pumpernickel, with layers of Bermuda onions, topped with a generous buttering of Limburger!!!

Anyway, I invite others to weigh in with their faves; I’m looking to learn something new to try.

With best regards,

Steve Mack

PS: I also love Cheddar, especially the really aged variety. Almost forgot!

[chrisoff]

Hi, my name’s Chris and I’m a foodie who doesn’t like cheese.

You can all lynch me now.

Weak, tasteless cheese is fine. Anything that’s supposed to be good I can’t stand. Love other dairy products though. I even like things “cheese flavoured” like wotsits and chedders (possibly known as different things outside the UK).

[CHasR]

double creme brie + apricot jam on a toasted croissant, with chardonnay

baked brie en croustade with brandied pear topping

stilton + port

smoked gouda with those wee sausage flakes in it

jarlsberg + honeybaked ham slices

roquefort dressing on a lettuce wedge

white vermont cheddar on a multigrain grilled cheese sandwich
(that’d be a ‘toastie’ for you chrisoff)

provolone + prosciutto rollups (some spread basil pesto on the cheese)

feta, tapenade + spinach pizza

philly cream cheese with hot pepper jelly on a cracker

grilled angus beef burgers with dill havarti + mushroom stuffing

cheddar cheese, pickle(branston’s fine cut) + tomato pieces

defibrillation + asprin therapy

[Jack]

I like cheddar cheese from Cheddar, England. I ate some one time which was so sharp and salty they served it with apple slices. It was really good (and I bet expensive).

I also like cottage cheese.

[Flyingcursor]

I just like cheese. I don’t care what kind. It’s all good to me. Even Cheeze Wiz.

[buddhu]

@Flyingcursor

I just like cheese. I don’t care what kind…

Echo…

[Steamwalker]

Monterrey Jack Cheese/Pepper Jack.

[dwest]

..

[Walden]

I like that kind of Swiss cheese with the holes in it caused by strep (and I’m with Steamwalker on the Monterey jack and pepperjack).

[emmline]

Tragically, cheese (and even more tragically, ice cream,) gives me a migraine. I forego dairy. I used to really like it though.

[burnsbyrne]

Let’s see…Gruyere, Manchego, and a mess of others but thase two are my favorites.

[Walden]

@emmline

Tragically, cheese (and even more tragically, ice cream,) gives me a migraine. I forego dairy. I used to really like it though.

So… stuff like Mozzamelt and Borden Imitation Sandwich Slices is all you can have? Sad.

[emmline]

@Walden

@emmline

Tragically, cheese (and even more tragically, ice cream,) gives me a migraine. I forego dairy. I used to really like it though.

So… stuff like Mozzamelt and Borden Imitation Sandwich Slices is all you can have? Sad.

Geesh no…even cheez whiz would be better than nuffin’.
Casein is the evil ingredient. They do manufacture soy cheeses without it, but it doesn’t melt. Cheese that breaks off in little unmeltable chunks? No thanks.

[Padre]

mmmmmmmmmmmmmmmmm
cheeeeeeeeeeeeeeeeeeeeeese
anyone ever tried Halloumi?
http://en.wikipedia.org/wiki/Halloumi
back home in the mountains they make
a special kind of a smoked cheese
it’s made with sheeps milk
lovely

[Jack]

@emmline

@Walden

@emmline

Tragically, cheese (and even more tragically, ice cream,) gives me a migraine. I forego dairy. I used to really like it though.

So… stuff like Mozzamelt and Borden Imitation Sandwich Slices is all you can have? Sad.

Geesh no…even cheez whiz would be better than nuffin’.
Casein is the evil ingredient. They do manufacture soy cheeses without it, but it doesn’t melt. Cheese that breaks off in little unmeltable chunks? No thanks.

There are cheeses without animal casein. You generally have to look harder for them and pay more, though.

[dwest]

..

[fel_bautista]

Stilton, soft ripening cheese like Brie, gouda that is aged and has the texture of Parmesian Regiano, the aforemetioned P/R, grueyere, sharp chedar…why is this starting to sound like a Monty Python sketch???

[Jack]

@dwest

@Cranberry

There are cheeses without animal casein. You generally have to look harder for them and pay more, though.

Do you prehaps mean rennet? There are a large number of cheese makers who do not use animal rennet anymore both here in the States and in the Isles. But casein like gluten can cause a number of negative health responses. But I think cheese without casein is “cheesefood”

Sorry, yes I do. I haven’t had much sleep the last couple days…

[CHasR]

@fel bautista

Stilton, soft ripening cheese like Brie, gouda that is aged and has the texture of Parmesian Regiano, the aforemetioned P/R, grueyere, sharp chedar…why is this starting to sound like a Monty Python sketch???

SHUT THAT B*OODY BOUZOUKI UP!!!

[s1m0n]

When I lived in Montreal, I used to be able to get chaumes, a delicious soft french cheese. It went as well with pears as in-season macintosh apples go with old cheddar.