Name the cheeses in your refrigerator

[Anonymous]

Cheddar (mild and sharp)
Mozzarella (fresh)
Feta crumbles
Gruyere
Ricotta
Marscapone
Parmesan

[Anonymous]

Currently have none. But usually have mozzarella cheese. Occasionally I'll buy ricotta to make baked ziti.

[Anonymous]

Shredded mozzarella for pizza
TJs unexpected cheddar
Crumbled and block feta
Pepperjack slices

[Anonymous]

Odd request, but...OK. How about: Aretha, Brandi, Carl and Luna Lovegood?

[Anonymous]

Parmigiano reggiano, block
Ricotta
Mozzarella, shredded
"Mexican" shredded cheddar mix
Smoked gouda

[Anonymous]

Anonymous wrote:This is op, I’m glad there are so many of us with such a ridiculous amount of cheese.

Agree-- this thread is very interesting to me.

[Anonymous]

Anonymous wrote:Odd request, but...OK. How about: Aretha, Brandi, Carl and Luna Lovegood?

Good choices. All the names that came to my mind when I saw the title had a long E sound, and I didn't like the assonance with "cheese"

But isn't it harder to eat them if you name them?

[Anonymous]

Extra sharp cheddar. That’s it.

[Anonymous]

Spin off: if you notice a moldy spot, do you cut it off the mold and proceed as intended? Or toss? There are a lot of you with a lot of cheese in your frig. I can’t imagine you are actually eating all of it before some mold develops

[Anonymous]

Slice havarti (the best!)
Red wax gouda (Costco size)
Cheese sticks
Super sharp white cheddar
Something stinky DH likes
Shredded Mexican blend
Parmesan grated and brick

Parm, havarti and cheesticks go fast. Gouda gets a moldy spot and we slice it off.

[Anonymous]

Anonymous wrote:Spin off: if you notice a moldy spot, do you cut it off the mold and proceed as intended? Or toss? There are a lot of you with a lot of cheese in your frig. I can’t imagine you are actually eating all of it before some mold develops

Cheese is already an “old” fermented food. Just remove the moldy spots and eat it (unless of course it’s a yummy blue cheese…then eat the mold too!)

[Anonymous]

Sliced pepperjack
Shredded Mexican blend
Fresh mozzarella
Grated parmigiano reggiano
Truffle Brie
Manchego
Blue Stilton
Paneer

[Anonymous]

Anonymous wrote:Spin off: if you notice a moldy spot, do you cut it off the mold and proceed as intended? Or toss? There are a lot of you with a lot of cheese in your frig. I can’t imagine you are actually eating all of it before some mold develops

I toss it. It is very rare in our house though, we eat a lot of cheese!

[Anonymous]

Well the French ones are named Jacques and pierre, the mozzarella is named Luigi and the gouda is named hans.

[Anonymous]

On regular rotation:

Sheep feta
Goat Gouda
Cheddar
Buffalo mozzarella

If I'm making lasagna or pizza, then ricotta, chevre, etc.