What's your favorite cheese

[Anonymous]

… and preparation?

Mine is blue cheese. I love sweet potato chips with blue cheese sauce drizzled on top that I copied from a favorite restaurant.

I also adore a simple brie baked with a raspberry jam topping and crackers. Simple and delicious.

But I don't discriminate. Rarely have met a cheese I didn't like. One example would be a lavender cow's milk I picked up this summer at a farmer's market- not for me!

Cheese lovers- please share your faves!

[Anonymous]

It’s a tie between blue and brie for me. I love brie on anything…cold on crackers, baked on one of those teensy cast iron skillets, topped with something sweet and served with sliced baguette. I also love a soft blue I can put on baguette but those are harder to come by.

Aged Irish cheddar, yes. Muenster on my deli turkey sandwich, yes. Shredded sharp cheddar for my gringo tacos, yes. Queso, yes.

All cheeses, yes.

[Anonymous]

Brie.

Also pepper Jack

[Anonymous]

My all time favorite is La Tur, a northern Italian soft cheese.

There are so many blue cheeses. Some I love and some I think are nasty. My favorite is Saint Augur.

Of American cheeses: Humboldt Fog

[Anonymous]

And goat cheese, esp with a little honey or jam
(Adding to my response above!)

Can’t just pick one.

[Anonymous]

Cheeze-burga
With a Pepsi.
No Coke.

[Anonymous]

I still remember a horseradish cheddar I tasted at a cheese store. Man that was good.

[Anonymous]

Morbier, or aged real cheddar in a pub in England.

[Anonymous]

By itself Beaufort but if I'm cooking with cheese, reblochon and I make tartiflette (when I'm in Savoie, that is).

[Anonymous]

String

[Anonymous]

Brie w truffles

[Anonymous]

Anonymous wrote:By itself Beaufort but if I'm cooking with cheese, reblochon and I make tartiflette (when I'm in Savoie, that is).

I also love Beaufort. It’s what came to my mind when I saw the post.

[Anonymous]

English Cotswald. According to the interwebs ... it's a "double Gloucester" -- whatever that is (I think of it as almost cheddar-ish) -- but what makes it delicious is that it has chives and onion in it.

When I was studying for the bar after law school at a friend's parents house, we had crackers with English Cotswald, and I've been hooked ever since.

[Anonymous]

Anonymous wrote:English Cotswald. According to the interwebs ... it's a "double Gloucester" -- whatever that is (I think of it as almost cheddar-ish) -- but what makes it delicious is that it has chives and onion in it.

When I was studying for the bar after law school at a friend's parents house, we had crackers with English Cotswald, and I've been hooked ever since.

My husband is obsessed with double Gloucester.

[Anonymous]

Feta