Anonymous wrote:Roquefort and English Cotswold

+1000 on the Roquefort. Had it once with steak frites in France and it's still a top 5 meal for me.

If I had only one cheese left in the world it would be mozzarella

Wegmans has a Parmesan Cheddar cheese that is delicious

I love a good triple crème! It’s like butter.

Smoked Gouda, very sharp cheddars, hot pepper jack, Brie, goat cheese mmmmm melted into homemade tomato soup. I’ve been putting smoked blue cheese in Caesar salads all summer!

But right now? By FAR it’s fresh burrata - I serve it with heirloom tomatoes from the farmers market, pesto, greens, red onions olives etc with grilled sliced bread for dinner about 3 times a week right now.

I don’t like Swiss at all. Ick.

Manchego, Camembert, aged raw milk cheddar

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 love the blue-cheese chips at J Gilbert's. I'll go there just for that.

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.

Painfully mature English cheddar. Or stilton. Or parmesan.

Pepperjack.

Roquefort and English Cotswold

Extra sharp white cheddar

St Andre — but I like most triple crème cheeses. I also like smoked mozzarella, Muenster, bread cheese, and Trader Joe’s smoked Gouda.

Anonymous wrote:

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.

PP here. Can you ask him to explain what it is, then type it here? I know I could google it, but I feel like I'll get a better explanation from someone "obsessed" with it.

Trader Joe's unexpected cheddar

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.