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!

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.

No, you don't have to specify. Normal people can have conversations like Oh you don't like brie? I like it a lot, especially with jam.

If you don't like it, kindly leave.

Anonymous wrote:Saint Nuage

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

Smoked gouda
Goat cheese
French sheep's milk cheese (hard to find, but so good)

Saint Nuage

Parmesan

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.

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!

When I was in college I did a summer program in France for a month. One weekend another student and I took a trip to Bordeaux and we took a wine tour that I think the other girls had read about in Lonely Planet or something (pre-internet, folks). After visiting a couple of wineries, we went to a restaurant for lunch. For the cheese course, we went into a climate controlled room in the cellar which was lined with tables full of plates of all different varieties of cheeses. It was like a cheese wonderland!

Anonymous wrote:Comte with fig jam on a Rustic Bakery sourdough cracker.

Yesssss this is the way

Never met a cheese I didn’t like. From fancy bries all the way to Boursin or a good Colby Jack. French, Spanish, Greek, Italian, Irish, I’ll take them all.

This thread is making me hungry.

Anonymous wrote:Trader Joe's unexpected cheddar

This is good! Also love extra sharp cheddar, gruyere, monchego, sharp parmesan

Comte with fig jam on a Rustic Bakery sourdough cracker.

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.

Havarti!

Asiago