Mine is smoked gouda.
What's your favorite cheese?
Mine is smoked gouda.
Smoked gouda is good.
A nice gruyere is also fine and tasty. And then there's brie and cheddar and Port Salut ...
I could never pick just one. I'm from Wisconsin.
You know what's nice? Some fresh mozzarella, some fresh home-grown tomatoes, and basil leaves, with a little oil and vinegar and salt.
Halloumi has the best name.
Appenzeller probably.
Back to basics. Is there anything better than good parmesan grated over a dish of pasta?
Roquefort. Yuuummm
Parmesan. I can eat a block by itself while my family cringes and moans.
brie, colby jack, port wine, a good swiss, dill havarti
most of them
Xan, thanks for answering my prayers and having the courage I lacked, in order to start this thread.
Dairylea Triangles.
To sleep, perchance to experience amygdalocortical activation and prefrontal deactivation.
I love lots of cheeses but I'd eat more cheddar than anything else. A decent cheddar is not to be sniffed at, but eaten.
Sharp Cheddar. Real parmesan is good, too...
"I'll be more enthusiastic about encouraging thinking outside the box when there's evidence of any thinking going on inside it."
-- Terry Pratchett
Scamorza, the extra melty and stretchy mozzarella.
Hell, if I didn't do things just because they made me feel a bit ridiculous, I wouldn't have much of a social life. - Santo Rugger.
I like pretty much all cheeses. But there is a special place in my heart for brie melted over toasted slices of french bread.
I don't think so, therefore I'm probably not.
Whatever kind of cheese the middle eastern eatery uses in their "Syrian cheese" sandwiches is pretty excellent.
Old, old cheddar. Baldeson's is good.
Divine stuff.
Real Parmesan is yummy, too.
Sophmoric Existentialist
I had some smoke gouda for lunch.
I love Wensleydale. I love a good swiss or aged chedder.
It is a tough call, I really enjoy cheeses.
Oh dear. I can't possibly narrow it down to one. It depends on the occasion, on how I want to serve it, on what wine I have on hand. Each cheese is like a precious, beloved baby.
You wouldn't make me choose one of my babies over all the others, would you?
Jarlsberg, decent Cheddar, Danish Blue, Red Liecester.
Used to love Emmental but all that I have bought recently has been like stewed knitting.
Epoisse, Roaring 40's blue, Aged Goat Gouda (it has a caramel taste that I love in cheese), St. Andre, Midnight Moon. There are too many wonderful cheeses to pick a favorite. As Zuul said, it depends on the wine, the mood, later or prior courses. That being said, all cheese is good cheese, except maybe that maggot cheese http://en.wikipedia.org/wiki/Casu_marzu. I don't know if I could eat it, but I love cheese-so I might...
Smoked gouda.
"I won't kill for money, and I won't marry for it. Other than that, I'm open to just about anything."
-Jim Rockford
Oh man, you guys are killing me. I generally prefer hard cheeses, but I love my Roquefort and Camembert as well. No way can I narrow it to just one, so here are five, no particular order:
Emmentaler
extra sharp Cheddar
Gruyere
Parmigiano
Gouda
Goat cheese is my absolute fave. Spread on a piece of good French bread, it's pure heaven.
I also love really hard, aged asiago, a nice cheddar that's sharp but not too sharp, and swiss.
I like every cheese apart from that diabolical casu marsu stuff, or the German mite cheese, not that I've ever tried those. However, I'm particularly fond of Stilton, mature cheddar (with the crunchy bits in!), Lancashire (what Wensleydale wishes it could be) and double Gloucester.
Les sanglots longs des violons de l'automne blessent mon coeur
D'une langueur Monotone
artifex and I recently polished off a wedge of double Gloucester with bits of chive in it. It was positively heavenly.Originally posted by CRSP
I recently purchased some bacon flavored processed American cheese singles. They were delicious. I'm sorry.
Hell, if I didn't do things just because they made me feel a bit ridiculous, I wouldn't have much of a social life. - Santo Rugger.
Hey man, someone's gotta eat that stuff or the terrorists win. Thanks for doing your part.
That sounds like it would make a kickass grilled cheese.
They did make kickass grilled cheeses. But I felt bad about myself for buying them and enjoying them. They really nail both the fake cheese and fake bacon (facon?) flavors really well. I'm such a hillbilly.
Hell, if I didn't do things just because they made me feel a bit ridiculous, I wouldn't have much of a social life. - Santo Rugger.
Double Gloucester with chives and onion is ambrosia. I haven't been able to find any for ages though.
I'm a big fan of grilled cheese, and have had many fancied-up versions of it in restaurants. But for my money, nothing beats plain old Kraft American slices for a truly great grilled cheese. I'm-a gonna have to try the bacon flavored kind. Where do you get it?
Exactly. The right tool for the right job. And if said tool has additional fake-baconocity, so much the better.
I got it at Jewel in the cheese case, tucked shamefully away in the corner next to all the other processed cheese food slices.
Hell, if I didn't do things just because they made me feel a bit ridiculous, I wouldn't have much of a social life. - Santo Rugger.
I'm going to be looking for that on Saturday. Thanks!
Can I have three with a huge nod to others?
Boconccini - those little baby mozarella balls make just about anything better.
Feta - sharp and crumbly and divine and again go with so many fruit and vegetables and dips. Yuuuum
Camembert - smooth as silk, mellow in flavour, and pure indulgence.
(Haloumi, and Jarlesburg - I still love you though!)
I asked for a cheese thread and I got a cheese thread. But did I stop by the cheese thread, no! I didn't!
But here I am!
My favorites? I have about a hundred. Lessee:
Red Dragon: Cheddar with ale and mustard seeds. To die for.
Sage Derby: I love sage. Sage sage sage.
Fresh Mozzarella: With onion, tomato, and vinegar & oil.
Gorgonzola: My favorite blue. So sweet and tangy and rich.
Guggisberg Baby Swiss: They're just up the road from me (okay, a little farther than that) and their Baby Swiss is beyond delicious. Creamy, mild, and sweet, with a buttery texture that almost melts in your mouth.
Butterkase: I love me those semi-soft German cheeses, by god. Buttery and sweet.
Port Salut: A very tender, very mild cheese. I love the texture, which is soft and squashy without being a soft cheese.
God in heaven, I want some cheese.
Oh god, now I remember other favorites:
English cheddar with caramelized onion. *sob* So good!
Dorothea: Goat cheese with potato peel. It's delicious, like an earthy, potatoey Gouda.
And my least favorite cheese:
Gjetost: Bleargh.
I love brie, a good strong cheddar, Lancashire cheese (YUM!), and good goats cheese.
Ementaler, getost, really aged gouda that flakes apart, delice de Bourgogne, brie, camembert, cambozola, huntsman, manchego, extra sharp cheddar from Vermont, cheese curds, havarti. Okay, pretty much any cheese.
Good old Cabot aged cheddar.
Plain old Extra Sharp Cheddar. They sell several good ones at Trader Joe's.
Joe
I didn't expect to get as many replies as I did. Clearly I underestimated the power of cheese.
Which cased you to make the face in your avatar.
Hell, if I didn't do things just because they made me feel a bit ridiculous, I wouldn't have much of a social life. - Santo Rugger.
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