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View Full Version : What is your favorite kind of cheese?



harangatang
02-27-2007, 09:15 PM
Something a little different to change things up.

Mine favorite kind of cheese is provolone.

Cyclone792
02-27-2007, 09:16 PM
Mark me down for provolone too.

pedro
02-27-2007, 09:19 PM
Gouda

Yachtzee
02-27-2007, 09:20 PM
High and inside. :p:

vaticanplum
02-27-2007, 09:25 PM
I resist no cheese. Possibly my favorite food.

I'm particularly fond of goat cheese though.

justincredible
02-27-2007, 09:27 PM
I have yet to meet a cheese that I didn't like.

I'd say my favorite would have to be provolone.

remdog
02-27-2007, 09:36 PM
I lean toward any white cheese like the above mentioned provolone. But I also crave jack, gouda, mozzarella, munster and pepper cheese. I love a very sharp cheddar and blue cheese and fetta are wonderful. Add a nice brie, some gorganzolla and I'm as happy as a pig in slop.

I very rarely eat desert but a nice cheese selection and a port after dinner makes it a special meal. Yum!

Rem

pedro
02-27-2007, 09:38 PM
I also like Gruyere quite a lot.

OldRightHander
02-27-2007, 09:39 PM
I haven't found many I don't like. It depends on my mood. Sometimes I really like Colby, but I'm also fond of smoked cheddar, pepper jack, swiss, munster, and gouda.

SunDeck
02-27-2007, 09:51 PM
Head

Joseph
02-27-2007, 09:53 PM
Yes.

:)

Ltlabner
02-27-2007, 10:04 PM
Cheese I have cut. ;)

Most all of the cheeses work for me. I prefer the whites flavors, but overall if it's cheesey it's for mezies.

edabbs44
02-27-2007, 10:20 PM
Mozzarella, no doubt.

SunDeck
02-27-2007, 10:21 PM
I have yet to meet a cheese that I didn't like.



Limburger?

guttle11
02-27-2007, 10:22 PM
Melted.

pedro
02-27-2007, 10:28 PM
Square.



(the above the an actual answer to the question "what kind of cheese do you have?" at a Waffle House in North Carolina)

redsmetz
02-27-2007, 10:33 PM
I've never had it, but every year at their festival St. Clement Church in St. Bernard services grilled Limburger cheese sandwiches. One of these days, I'm going to have to try one.

Red in Chicago
02-27-2007, 10:45 PM
mozzarella:thumbup:

KittyDuran
02-27-2007, 10:57 PM
Swiss.

bucksfan
02-27-2007, 10:59 PM
1) very sharp cheddar
2) not quite as sharp cheddar
3) baby swiss
4) a spicy pepperjack
5) havarti
all the rest are good too!!

westofyou
02-27-2007, 10:59 PM
Gouda (Aged 5 years) $18/lb

http://www.extramsg.com/albums/album491/foster_and_dobbs_1.sized.jpg

Tom Servo
02-27-2007, 11:00 PM
Delicious cheese

Betterread
02-27-2007, 11:04 PM
A tie between Parmigiano Reggiano and Taleggio

remdog
02-27-2007, 11:22 PM
A tie between Parmigiano Reggiano and Taleggio

Yuuuummmmm. A nice parmigiano, anchovies, a good red wine (sarah, merlot, cabernet) crusty itialian bread. I'm there for the duration! :laugh:

Rem

Yachtzee
02-28-2007, 12:14 AM
Yuuuummmmm. A nice parmigiano, anchovies, a good red wine (sarah, merlot, cabernet) crusty itialian bread. I'm there for the duration! :laugh:

Rem

Man that sounds good. In my Austria days, we used to hang out with some Portuguese girls who would serve up bread and cheese and anchovies with this nice Portuguese red wine (not a port). Oh, and they seemed to have the hook-up for some nice ports as well.

I like most cheeses, but even if you say you like all cheeses, Limburger is a tough hurdle. My friend had a roommate who stored some in their room. That is some powerful stuff.

Bierkaese is nice. So is real Emmentaler from the Emmental in Switzerland (what we call "Swiss" cheese). Gouda, Feta, Gorgonzola, Gruyere, all good.

Velveeta or anything listed as "Cheese Food," not good.

guttle11
02-28-2007, 12:32 AM
Square.



(the above the an actual answer to the question "what kind of cheese do you have?" at a Waffle House in North Carolina)


They don't know what they're missing in the round stuff.

cincinnati chili
02-28-2007, 12:45 AM
I love cheese. Nothing's more fattening ounce for ounce, but who tf cares.

The other day I tried Wensleydale solely because I heard about it on Wallace and Gromit. Not worth $14.99/lb., but tasty.

While I realize it's kinda low-brow, really good Wisconsin cheddar goes down just fine.

guttle11
02-28-2007, 01:01 AM
I love cheese. Nothing's more fattening ounce for ounce, but who tf cares.

That reminds me of my favorite line from King of Queens.

Doug: "That's it, no more cheese."

Carrie: "It's ok, I'll just let the pants out."

Doug: "Ah, sweet cheese...welcome back!"

5DOLLAR-BLEACHERBUM
02-28-2007, 01:25 AM
It's like you're dreaming about gorgonzola cheese when it's clearly brie time baby!

KronoRed
02-28-2007, 02:00 AM
Any and all.

creek14
02-28-2007, 07:10 AM
Brie first.
All others in a photo finish.

oneupper
02-28-2007, 07:53 AM
Love them all except for the really strong flavored ones (Limberger, Roquefort).

Brie I love, Mozzarella I can eat by itself (munch on the ovolines). Swiss, Provolone, Sweet Munchee, yummm. Anything filled with Riccotta...

That said I yearn for some the "white cheeses" from Venezuela since I can't get them in the US all the time (and customs will take them away if I try to bring them in).

Good thing I travel there often. (and I travel often to Switzerland, too!!!).

SunDeck
02-28-2007, 08:48 AM
I've never had it, but every year at their festival St. Clement Church in St. Bernard services grilled Limburger cheese sandwiches. One of these days, I'm going to have to try one.

Never had Limburger? Scoop up a handful of dog poop and eat that. Same thing, basically.

Seriously, once you get past the repulsive smell of limburger it's quite tolerable, unless of course you have not been stuck on a desert island without food for a month.

LoganBuck
02-28-2007, 08:50 AM
If you want to open yourself up to exotic american produced cheeses, many individual farms have websites. Search for "Farmhouse" or "Homestead" Cheese. Many of these small American farms have been winning international cheese awards over the last decade. Especially with "white cheeses".

My favorite cheese: Bravo Chipotle Cheddar, a small farm produces it in California, they mainly sell into San Francisco wine and cheese shops, but they have a website. Oakvale Gouda is also an international success, and it is produced near London, Ohio, they also have a website.

RANDY IN INDY
02-28-2007, 09:00 AM
Swiss and extra sharp cheddar.

Sweetstop
02-28-2007, 09:04 AM
Jarlsberg, Havarti, (both make good grilled cheese btw) a good bleu (terrific in green bean salad w/ walnuts), Camembert

rdiersin
02-28-2007, 01:47 PM
Stilton. Oh, and when I was in WA for our honeymoon, I had this Cougar Gold cheddar that I really liked.

Red Leader
02-28-2007, 01:50 PM
A nice spicy pepperjack for me.

TeamCasey
02-28-2007, 02:12 PM
New York State Extra Extra sharp cheddar

TeamMorris
02-28-2007, 04:06 PM
Swiss

texasdave
02-28-2007, 04:21 PM
whatever they put on top of a skyline 3-way

pedro
02-28-2007, 05:03 PM
from today's willamette week...

http://www.wweek.com/editorial/3316/8599/

Dish Events

This Is an Indie Cheese Town

Before your insipid, dyed-yellow cheddar existed, the world only knew varieties of cheese now dubbed "artisan." Truth is, there are very few things more humble than French folk making cheese high in the Alps—which is why you ought to love Comté: It's indie cheese; it comes from a cow's teat; it's smooth, buttery and delicious; it goes as well with beer as with Burgundy; and it's far less pretentious than a Pinback fan. New York-based cheese experts/importers Daphne Zepos and Jason Hinds teach a class about Comté at Northeast Portland cheese mecca Foster & Dobbs. Call ahead to reserve your spot. MIKE THELIN. Foster & Dobbs, 2518 NE 15th Ave. 284-1157. 7:15 pm Thursday, March 1. $15; reservations required. Visit fosteranddobbs.com.

Roy Tucker
02-28-2007, 05:12 PM
A sharp white cheddar works for me.

All other cheeses are tied for second. I haven't met one I didn't like. Swiss, gouda, gruyere, feta, bleu, monterey jack, etc. etc.

And I'll be the commoner here. I like some square American cheese on grilled cheese sandwiches with some tomato soup. I like other kinds of cheese for grilled cheese as well, but sometimes American "cheese" tastes good.

westofyou
02-28-2007, 05:22 PM
Being a non meat eater I eat a LOT of cheese, I like the drier cheeses like Feta doused in Olive Oil with sea salt, oregano and cracked black pepper covering it. That and a plate of olives and bread has been one of my solo go-to meals for years.

pedro
02-28-2007, 05:24 PM
A sharp white cheddar works for me.

All other cheeses are tied for second. I haven't met one I didn't like. Swiss, gouda, gruyere, feta, bleu, monterey jack, etc. etc.

And I'll be the commoner here. I like some square American cheese on grilled cheese sandwiches with some tomato soup. I like other kinds of cheese for grilled cheese as well, but sometimes American "cheese" tastes good.

american cheese is good on burgers when melted well.

Sweetstop
02-28-2007, 06:28 PM
Being a non meat eater I eat a LOT of cheese, I like the drier cheeses like Feta doused in Olive Oil with sea salt, oregano and cracked black pepper covering it. That and a plate of olives and bread has been one of my solo go-to meals for years.


Yum. I use feta religiously on salads.

edabbs44
02-28-2007, 06:38 PM
Monchego is delicious also...but I'm still partial to mozzarella.

edabbs44
02-28-2007, 06:39 PM
It's like you're dreaming about gorgonzola cheese when it's clearly brie time baby!

Step into my office.

RedsBaron
02-28-2007, 06:42 PM
Swiss and cheddar are my faves.

vaticanplum
02-28-2007, 09:20 PM
If I am ever not hungry but know I should eat, I'm going to read this thread.

cincinnati chili
02-28-2007, 11:51 PM
whatever they put on top of a skyline 3-way


Last time I checked, that's Wisconsin mild cheddar.

The cheese snobs from Vermont say it's subpar, but I think it's great comfort food.

OldRightHander
02-28-2007, 11:57 PM
Every time I find myself near Milwaukee, which is fairly often, I stop at a little shop right off I-94 and buy some of their smoked cheddar and smoked swiss. Good stuff there. Sometimes I'm lucky if I have much left by the time I get back home. One can put away a lot of smoked cheddar on a 400 mile drive.

max venable
03-01-2007, 11:11 AM
Cream cheese anyone?

westofyou
03-01-2007, 11:13 AM
Cream cheese anyone?

Mascarpone stuffed in dates and rolled in sea salt.

registerthis
03-01-2007, 11:13 AM
Being a non meat eater I eat a LOT of cheese, I like the drier cheeses like Feta doused in Olive Oil with sea salt, oregano and cracked black pepper covering it. That and a plate of olives and bread has been one of my solo go-to meals for years.

It's 10 am here, and now I'm hungry for lunch. Muchos gracias.

registerthis
03-01-2007, 11:14 AM
Monchego is delicious also...but I'm still partial to mozzarella.

I'm a big fan of that as well. Nothing like a good, hard Spanish cheese.

Chip R
03-01-2007, 12:06 PM
Velveeta. ;)

registerthis
03-01-2007, 12:17 PM
Velveeta. ;)

http://saturn.free.fr/images/divers/easy_cheese_1.jpg

max venable
03-01-2007, 12:49 PM
By the way, to add to the Limberger discussion. I've had it. It's good. It tastes much better than it smells. That said, I don't go out and buy it. I think I've only had it twice but I'd eat it again if it was put in front of me.

BoydsOfSummer
03-01-2007, 01:24 PM
The stinkiest swiss I can find.