What's your favorite cheese

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:… 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!

I also love almost all the cheeses, except Swiss for some reason.

I need the recipe for the bolded.

Today I had a delicious salad with grilled peaches and grilled halloumi. So, today I will say that my favorite cheese is halloumi, but I might say something totally different tomorrow.

I’m not the poster with the blue cheese sauce for sweet potato chips, but I have a friend who recommended spreading out thick cut potato chips on a platter, topping the chips with crumbled blue cheese, then making a balsamic glaze by mixing one part balsamic vinegar to two parts sugar, alternately microwaving and stirring the mixture until the sugar is melted and a thick sauce has formed, then drizzling that sauce over the chips.

I'm the poster who makes the blue cheese sauce, and honestly it's very simple and I'm sure a better cook would know how to improve upon it. I just make a roux of butter and flour, add warm milk, simmer and stir until thick, add salt pepper garlic powder, and then crumbled blue cheese. Sometimes, I'll add some fresh herbs at the end. That's about it!

Oh and the sweet potatoes I just cut chips with a mandolin and fry in oil like I do frozen french fries.

[Anonymous]

For those of you who like smoked Gouda, try these quesadillas.

To prepare the filling, thinly slice one onion, shred Gouda and grate one apple (I use Granny Smith for a little tartness). Melt 2 tablespoons butter over medium heat. Add the onion, 1 Tbsp brown sugar and 1/4 tsp white wine vinegar and sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat.

Layer the shredded Gouda, grated apple and caramelized onion between two tortillas and brown the quesadilla in a skillet coated with cooking spray or butter, like you’d make grilled cheese.

[Anonymous]

I love all the cheeses (real cheese, not kraft singles nonsense), and I can't pick a favorite.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Saint Nuage

I tried this because of DCUM and it was not to my taste. Musty like goat cheese.

Sorry, maybe you got one that was too ripe? I’ve gotten some from Whole Foods that were divine, others that seemed improperly stored and were too strong. But it is an earthy cheese.

[Anonymous]

Manchego
Maytag blue

[Anonymous]

Aged English cheddar, aged gouda, Parmigiano reggiano, proper Stilton.

[Anonymous]

Anonymous wrote:Um, I love almost all types of cheese, but it is weird to say you like “blue cheese” or “feta” or “Brie.” These are categories of cheese, not actual cheeses. You need to specify to make this question even relevant.

My fav cheeses are what the local cheese shop may have I love, kind of like wine. Cheese is very nuanced and can’t be lumped into good and bad categories.

Brie and blue are my favorite types of cheese. I definitely don’t clock the exact name of the cheese that I’m served at a dinner party or even at a restaurant. I just eat and enjoy them.

[Anonymous]

Anonymous wrote:I love all the cheeses (real cheese, not kraft singles nonsense), and I can't pick a favorite.

Grilled cheese sandwiches made with meaty Kraft singles are gobbled up in our house.

Snob.

[Anonymous]

Anonymous wrote:Right now I’m obsessed with the Hatch green chili Gouda they have at Trader Joe’s. They were sampling it a couple of weeks ago and it was so good!

I do not have a Trader Joe's nearby, but now I have to drive out to Derwood to try this.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Right now I’m obsessed with the Hatch green chili Gouda they have at Trader Joe’s. They were sampling it a couple of weeks ago and it was so good!

I do not have a Trader Joe's nearby, but now I have to drive out to Derwood to try this.

Darnestown!

[Anonymous]

Anonymous wrote:Um, I love almost all types of cheese, but it is weird to say you like “blue cheese” or “feta” or “Brie.” These are categories of cheese, not actual cheeses. You need to specify to make this question even relevant.

My fav cheeses are what the local cheese shop may have I love, kind of like wine. Cheese is very nuanced and can’t be lumped into good and bad categories.

Agreed. It’s like saying you hate “Swiss cheese”. Well, which Swiss cheese? I personally love Gruyère especially on potatoes au gratin.

[Anonymous]

Combinations I like:

Comte with fig jam
Humboldt Fog with tomatoes and rosemary
St. Andre or Mt. Tam with jam
Manchego with quince paste and marcona almonds
Mature cheddar with chutney

[Anonymous]

Anonymous wrote:Combinations I like:

Comte with fig jam
Humboldt Fog with tomatoes and rosemary
St. Andre or Mt. Tam with jam
Manchego with quince paste and marcona almonds
Mature cheddar with chutney

And on its own, I think my favorite cheese is probably a really good farmstead Leyden

[Anonymous]

Anonymous wrote:

Anonymous wrote:I love all the cheeses (real cheese, not kraft singles nonsense), and I can't pick a favorite.

Grilled cheese sandwiches made with meaty Kraft singles are gobbled up in our house.

Snob.

*Melty

[Anonymous]

If I had to pick just one, I adore Cambozola. Really delicious!