Your Favorites Cheese?

[adamlau]

Since this is a forum titled with cheese in mind, what are some of your favorite cheeses? I am a fan of washed rind cheeses. All of them. In fact, I love all cheeses :thumbsup: . I once finished off a 10 lb. block of government cheddar cheese in one sitting when I was younger (I was a husky kid) :twothumbs . And I just downed seven sticks of supermarket string cheese :) . Local dairy farms are too far way for me to fight traffic for fresh cheeses :mecry:.

[Worldedit]

The Doc told me last week i had lactose incompatibility. So I should never eat cheese again :ohgeez:

[Omega Man]

For the go to, swiss. For exotic/party cheese, real Ireland Dubliner, or imported good bree.

[KEW]

I find cheese is a great winter sport. Nothing like a cool night and some Blue Stilton, Gruyere, Creamy Havarti, or Jarlsberg.

[B@rt]

As a Dutchman I'd have to say Gouda cheese (the older types). :D

[tedjanxt]

Habanero jack cheese by Sonoma!

Not a super duper exquisite cheese, but it'll clear your sinuses :)

[Nitroz]

I love smoked cheddar and some wheat crackers. Can't forget the crackers!

[Nitroz]

Habanero jack cheese by Sonoma!

Not a super duper exquisite cheese, but it'll clear your sinuses :)

That sound like it would be good on a burger.

[tedjanxt]

Absolutely! Great for quesadillas too...

[addictedmatt]

Smoked gouda!

[Sigman]

ALL cheeses of course, however I do smoke my own here & there - typically swiss or cheddar. But I do enjoy all cheeses, just can't see narrowing it down to one.

I think I'm one of those "supertasters" - not joking either (other than the size of my gut! :crackup: ). How does one get a job with that ability?

adamlau - I can't imagine polishing off 10lbs of anything!! WOW! Did you get sick or shall we say...have any other problems?

[Trashman]

I'm definitely a cheese lover. Can't really say that I have a particular favorite, though. Cheddar is great. Swiss is great (Jarlsberg or Alpine Lace, particularly). Provolone....mmmm..mmmm! *Extra* sharp provolone, which my mom refers to as "stinky cheese," is really delicious, especially with pepperoni, stuffed into some kind of roll with a little mustard. There's some really expensive stuff at Whole Foods, that I've bought several times, that tastes great in small amounts, but they're not really the type you can just binge on, like cheddar (especially grated or shredded cheddar). One of 'em is called Uni Kaas Robusto, if I, correctly, recall.

[Rzr800]

If you live anywhere near where the Amish or good folks of similiar persuasion have settled...get into one of their bulk food stores for the experience itself and very reasonable prices on a large variety of decent cheeses; usually around $3 to $4 per lb. (spices are always dirt cheap also).

[datiLED]

Smoked havarti, or very sharp cheddar. And as much as I hate to admit it, I really like the port wine/cheddar spread cheese. :crazy:

[Trashman]

Smoked havarti, or very sharp cheddar. And as much as I hate to admit it, I really like the port wine/cheddar spread cheese. :crazy:

For me, the port wine/cheddar is good for a little while, but I always get tired of it, long before the container is finished. I love sharp cheddar, though!

[mossyoak]

Humboldt fog, or roquefort.

[HoopleHead]

cave aged gruyere

[Wattnot]

I'm not sure on the spelling but my all time favorite is a Greek cheese called "Casari" or "Kasari." It's a hard white cheese, very sharp.

I also love the 7 year or 9 year aged chedder. You Wisconson folks know what I'm talking about because I can only get the good stuff when a friend travels there and brings it back for me!!

[PhantomPhoton]

I like a good cheddar (Tillamook anyone?) and also enjoy a nice dry mozzarella.

[Rzr800]

Probably considered 'sacrilege' to many; yet these people have consistently produced some winners in the processed spreadable category over the years....http://www.owlsnestcheese.com/on/owlsnest.nsf/SPWD/ProductsMozzarellaGarlic?OpenDocument

[Knifekulture]

"Government" Cheese of course.

[Trashman]

Probably considered 'sacrilege' to many; yet these people have consistently produced some winners in the processed spreadable category over the years....http://www.owlsnestcheese.com/on/owlsnest.nsf/SPWD/ProductsMozzarellaGarlic?OpenDocument

Well, you've got me curious, but according to their retailer locater, it's not being sold in my area. I've contacted them, though, to see if they can recommend a somewhat local place. Any recommendations for any particular flavor? They appear to sell quite a few varieties.

[Rzr800]

The Swiss Almond is just as creamy and sweet as the description implies and we like the new Mozarella Garlic also; yet any one of them is worth the try.
A bit off-topic; yet I often bust open a jar of "the Sister's" product at the same sitting (try the Glorious Garlic) which is a tip that I got off of the web also. https://www.monasterymustard.com/shop/

And to go totally off-topic...(but a great compliment to both of the above) here is my absolute favorite snack that I would buy by the pallet if I could afford to: (we even save the juice to pickle with and can't wait to try the new Roasted Garlic out this year): http://www.reuters.com/article/pressRelease/idUS155092+24-Mar-2008+BW20080324
http://www.mezzetta.com/mm5/merchant.mvc?Screen=CTGY&Store_Code=mezzetta&Category_Code=NVBOlives

[Wicho]

Whiz.

Hehehe...

I love a good manchego.

[Groundhog66]

Warmed Brie, Smoked Gouda, Good Ol' American, Parmesano Reggiano, Bleu, Mild to Medium Cheddar....just to name a few favorites. :p

[Pokerstud]

For starters, I'll go with Ireland Dubliner, accompanied by a vintage Merlot.

[MorpheusT1]

The Doc told me last week i had lactose incompatibility. So I should never eat cheese again :ohgeez:


You can eat the cheeses that are aged,do a search for cheese that can be eaten with your diagnose.

Both my children have the same diagnose and they can eat many types.
Heck the aged ones are the best :D


Do i love cheese...all kinds :twothumbs

[shakeylegs]

+1 for cave aged gruyere
also
Parmesana Reggiana
cave aged emmenthaller
piave veccio
all the sonoma brand cheeses, especially dry jack
Cotija - dry salty mexican grating cheese
Manchego
and freshly made mozzarella

[Nyctophiliac]

In no particular order, Blue Stilton, Red Leicester, Greek Halloumi, Camenbert, Emmental and , of course, a nice mature Cheddar. For cooking, Mozarella, Havarti, Parmesan and Marscapone.


Cheese...mmmmmmmmmm.


Be lucky...

[ConfederateScott]

I like the cheese on McDonalds cheeseburgers.

[aussiebob]

I like the cheese on McDonalds cheeseburgers.
Same:D

[drillbit]

I am particularly partial to a well-aged cheddar, myself. I just polished off the last of some 7-year old. Positively exquisite!

Karl

[BlueBeam22]

Cabot Seriously Sharp white cheddar

[kenster]

The Doc told me last week i had lactose incompatibility. So I should never eat cheese again :ohgeez:


For a while, I thought I was lactose intolerant but it turned out it was allergies and I am a cheese eating kind of guy. Reading this thread is killing me!!! :drool: I get welts that can be part or all over my body which isn`t fun. :shakehead Oh well, I am off to the kitchen and thanks cuz I am going to be itching tonight. :ohgeez: CHEESE!!! :grin2:

[Trashman]

Lately, I've been enjoying Cabot 75% Light Cheddar Cheese. It has 75% less fat. Per ounce, it's only 60 calories, without only 20 of them being from fat! Believe it or not, it still tastes like yummy cheddar cheese!

On another cheesy note, at the local Costco, a certain imported (from England) "Coastal" (brand name or type, I take it) cheddar is being promoted (samples!) and it is, without a doubt, the most creamy and delicate cheddar I've ever tasted. I'd never even guess that it was cheddar. It really is unbelievably good. I literally say to myself, "oh my God!", when I eat it. I've not yet bought it (it's only $7 - something for a pretty good sized hunk), but I've sampled it on two different occasions (for a total of 5 times -- yep, I keep sneakily wandering by for more!) and it's truely to die for. The only reason I don't buy is because it's regular, full-fat cheddar, and I know I won't be eating it prudently! If you're at Costco, you'll recognize it because it says "Coastal" in large letters, on the package.

[Sgt. LED]

Muenster

I can't believe nobody has been talking about muenster! Thats the best cheese right there.
:popcorn:This is me pretending to eat it out of an old popcorn box. MMMmmmmmmmm

[billybright]

Red Leicester or Double Gloucester :takeit:

[Trashman]

Muenster

:popcorn:This is me pretending to eat it out of an old popcorn box. MMMmmmmmmmm

That really made me laugh! Funny!

[Taboot]

Freshly grated Pecorino Romano. (on some noodles, next to a Rib Eye!):D

[jumpstat]

Blue cheese for me....

[nanotech17]

i use to like cheese but now i found out that it contain "rennet"
so stop taking it :(

[Hyperian]

+2 for the cave aged Gruyere and also aged Emmental for me. :twothumbs

[MARNAV1]

Velveeta!

[GenEric808]

Provolone :thumbsup:

[Monocrom]

A nice, sharp cheddar for me. :)

[LuxLuthor]

By far, my favorite is a real Roquefort...free shipping and only $77 for 3 lbs. here (http://www.cheesesupply.com/product_info.php?products_id=149), although they have other brands too.

Second is Jarlsberg. Third favorite is a quality Brie.

[Wits' End]

If you live anywhere near where the Amish or good folks of similiar persuasion have settled...get into one of their bulk food stores for the experience itself and very reasonable prices on a large variety of decent cheeses; usually around $3 to $4 per lb. (spices are always dirt cheap also).

Well thanks for calling me a 'good folk' :) We have a 'bulk food' store, we get most of our cheese from WI.
We just added a cheese called Bellavitano (http://www.sartorifoods.com/foodservice/products_template.asp?action=page&page=piave_fs) quite good. For cheese and crackers or just eating a nice five year cheddar, we have a Tomato basil cheddar that is good. We also have a processed roasted garlic (Hoffman's) that is good, but we have had some bad brands also.

[jumpstat]

i use to like cheese but now i found out that it contain "rennet"
so stop taking it :(What about the cheese in McDonalds/KFC etc?:(

[Praxis]

i use to like cheese but now i found out that it contain "rennet"
so stop taking it :(

If animal rennet is a concern for you, many smaller artisan cheese makers are starting to use vegetarian rennet. Works the same way and no taste difference, just a little more costly so the big corporate producers don't use it for general cheese production.

Love aged and smoked goudas and good blue stiltons. Most Itallian cheeses as well.

[Mags]

Muenster

I second that