What's your favorite cheese

[Anonymous]

Anonymous wrote:

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.

Um, what on earth do you mean? Do you prefer French-style? Austrian? Italian?

You plebe!

[Anonymous]

Vacherin Mont D’Or is my all-time favorite, but it’s a special treat.

For normal consumption, my favorites are good, aged parm (can transform a dish) and brined sheep’s milk cheese (beyaz peynir/feta/etc.). I also have a soft spot for cheddar in mac and cheese.

[Anonymous]

I am a fool for halloumi.

[Anonymous]

Anonymous wrote: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.

OMG. I'm the first person who mentioned smoked Gouda and this sounds amazing.

I had friends over this weekend and I have some leftover smoked Gouda and half a large onion that didn't get used. I think I'll be getting some tortillas to try this. Yum!

[Anonymous]

Anonymous wrote:Smoked Gouda.

It's great straight on crackers, but it's also great melted on things. I once had a smoked gouda mac & cheese that was heavenly.

+1

I always use smoked Gouda in homemade mac and cheese. It’s soooo good!

[Anonymous]

Anonymous wrote:I am a fool for halloumi.

Ohh I love halloumi, crisped up and on a salad yum.

Also, for brie- Fromager D’Affinois (not sure how to spell). There’s a seaside creamery cheddar I like. I like machengo cheese they sell at TJ’s.

[Anonymous]

Triple crème
Stilton
Fresh mozzarella
Parmigiano reggiano
Sharp, aged white cheddar
Boursin
Smoked Gouda
American cheese for the best grilled cheese sandwich

[Anonymous]

I love all cheese!

My tops:
Prima Donna - found at my italian grocer. It says "combines the flavour of aged Italian Parmesan with the pliant texture of Dutch Gouda cheese" - just delightful
Gorgonzola blue - I find it milder than some other blues, but still funky and interesting.
Anything smoked - I love opening up cheese and getting a waft of smokey smell. YUM.

[Anonymous]

Colton Bassett

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

Um, what on earth do you mean? Do you prefer French-style? Austrian? Italian?

You plebe!

This is hilarious. You are calling me a plebe? Gruyère cheese is cheese from Gruyère Switzerland, a Swiss town.

[Anonymous]

I like pretty much all cheese but am not a super fan of the standard American sort goat cheese, and only like the standard American Swiss cheese when melted on a sandwich like a Rueben.

A medium cheddar is my “I love you and could eat you at every meal in every dish” cheese. And I go throug pounds on parmegiana every month. My other favorites are Brie, port salut, triple creme, manchego, and a few different clues. Those all depend on my mood. Brie or manchego with fig jam is the best.

[Anonymous]

Humboldt Fog

[Anonymous]

I was a founding member of a Cheese Tasking Club (we only had founding members)
It was great as we had a theme and the host would provide the cheese to taste and others
would bring things to eat.

We did - How Good Could a Good Gouda Get
The Cheddar Debate
Single, Double and Triple brie's

FYI to the poster about Kraft single - the government regulates what can be called cheese. Kraft singles are cheese. Cheese in a can is a "cheese snack"

[Anonymous]

I love Stracciatella and Burrata cheeses. And scarmorza

[Anonymous]

Anonymous wrote:

Anonymous wrote:I am a fool for halloumi.

Ohh I love halloumi, crisped up and on a salad yum.

Also, for brie- Fromager D’Affinois (not sure how to spell). There’s a seaside creamery cheddar I like. I like machengo cheese they sell at TJ’s.

OMG I wish I had this right now. So delicious.