Your Favorite Cheese
 

What cheese you eat the most and whats your favorite?

I love cheese and most favorites are cheddar, Swiss, mozzarella, American, feta and blue cheese.

velveeta

American is a kind of cheese? Is it real cheese?

Gotta be blue cheese. Great on burgers, steak, in salads, wraps, sandwiches and as a dip for wings.

Most - Toss up between parm and provolone.

Favorite - Anything from this little roadside cheese shop in Italy

http://img857.imageshack.us/img857/4...2000105672.jpg

Not a clue what half of it was, other than simply more amazing then the last one.

My favorites would include just about everything that isn't stinky.

I like a mild blue cheese, a mild feta, and a mild brie, but not their riper versions. After that, it's hard to think of a cheese that I don't like, but if you made me pick only one, it would probably be Jarlsberg.

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I've rarely met a cheese I do not like, and I regularly troll the cheese counter at Whole Foods. Gruyere, pecorino wrapped in walnut leaves, Oussau-Iraty and Tomme de Savoie, aged Campo de Montalban and French muenster are ones I regularly go back to.

You're from Chicago. Do you frequent Pastoral? Much better cheese than Whole Foods. Nothing I buy from there ever tastes quite right, seems lacking in flavor. This is certainly true in comparison to Pastoral.

Also, not to be missed is the Great American Cheese Company warehouse. Only open on the first Saturday of the month. Amazing stuff.

http://www.greatamericancheese.com/warehouse.php

For those of you who are hooked on Velveeta, you may want to try Butterkase, which is a grown up version and actually cheese!

http://www.eatwisconsincheese.com/ch...le.aspx?cid=10

Huntsman, with sturdy crackers and a dark beer.

May i say i am almost an expert ;) given the amount of cheese i am eating at dinners each day...

i love Reblochon, Tomme au Marc de Savoie, Beaufort, Epoisse
Munster, Roquefort and of course a good Camembert
+ cheese from corsica are usually a very good value

Not a huge fan of Goat cheese but ok for me with some pepper on it

And
Feta and Mozza with salads
Parmigiano with pasta

Bon appétit :)

Prima Donna

http://www.artisanalcheese.com/prodi...p?number=10418

Love asiago. Rachel Ray (please don't shoot me!) has a great asiago cheese sauce for turkey meatloaf that I am absolutely addicted to.

Fromage d'Affinois, a ripe (and slightly pungent) triple cream brie.

Pecorino romano for pasta. Zanetti makes a decent one.

I generally prefer the cheese to be shaved and not grated.

God this thread is making me famished!

Fixed thanks http://i74.photobucket.com/albums/i2...smile_dead.gif

But seriously, White Stilton, Roquefort, just about any Swiss, just about anything sharp, God I love cheese!!!

Cheddar the most, but like Brie, Gouda, and just had a burger with Pimiento cheese, pretty tasty.

You know, after thinking about it, I want to amend my answer.

Flyertalk: Hey CMK10! What's your favorite cheese?

CMK10: Yes.

Thanks for posting, I'm thinking of going this Saturday.

I tend to gravitate towards more sharper cheeses.

Seeing as it is summer, I have more salads/starters with the very refreshing mozzarella di bufala, so creamy & rich.

Mrs Sweet Willie is mildly lactose intollerant, so we often have on hand Goat Gouda which we both very much enjoy.

Of the cheeses that are available just about everywhere...:

1. Parmeggiano Reggiano
2. Creamy Gorgonzola
3. Any goat cheese aged in ash
4. Boursin with garlic and herbs (ye ye ye I know, i like it, sue me)
5. Gruyere

Swiss Ementhaler; there are various configurations (1)aged, (2)mild (generally sold for local consumption in Switz.), (3)"export"--this is the stuff you generally buy in the USA. IMHO (1) > (3) > (2).:)

We'll be there shortly after they open at 11. They generally have fresh mozzarella, and you won't have a problem finding sharper cheeses there.

Right now I am addicted to goat feta from a local maker :D

My favs change, often when it comes to cheese. Having a single 'fav' is just too dull!

Oh, I used to. Until a few years ago, when I dumped my cheese-loving pathological liar of a boyfriend who lives a block away from Pastoral. Now I avoid going on Broadway south of Belmont.

I keep hearing about this, but haven't been yet. I need to make it there soon, but am tied up tomorrow.

I'm really loving the Prairie Fruits Farm cheeses sold at the Green City Market. (Alas, also won't make it there tomorrow.) The Ewe's Bloom is my current fav, but there's also something wonderful about their fresh ricotta.

Much like wine, a favorite cheese depends upon the situation...
A nice Gouda or Munster is an excellent cheese for everyday use.
I really like using Gruyere in omelets.
Mimolette is a really neat cheese that I use with an endive tarte.
Then there's Epoisses which is a killer stinky cheese.
Leyden is a really tasty cheese from Holland that's been aged with cumin.
I now need to head to the refrigerator...

I love this Burrata from Cowgirl Creamery:http://www.cowgirlcreamery.com/prodi...number=BURRATA

This echoes my sentiments, although I'd like to add aged Gouda, German mountain cheeses from the Allgau region and British Cheddar varieties among others to the cheeseboard.

Chateau de Bourgogne
Etorki

The only types I have second thoughts about is Goat Cheese (I find them slightly too strong) and the Sicilian one crawling with maggots (Casu marzu I think it's called).

Other than that, I'll take any cheese any time.

Queijo da Serra from Portugal. One of the world great cheeses specially if paired with a 20 year old tawny Port.

I don't like cheeses that smell (and probably taste like) baby vomit or dirty feet. That rules out blue, chevre, etc.

I agree American is not cheese (don't they call it cheese food product or some such nonsense?). That said, I sometimes order it on a burger - just seems the thing to do sometimes.

Mostly a fan of cow's cheese, I like drunken goat and Manchego is pretty good - especially with dates and figs. Love extra sharp cheddar, gruyere, brie, camembert, Morbier, Compte, asiago - I could go on.

Nothing beats a charcuterie plate with cheeses and crusty bread.

Extra aged Manchego. Nutty goodness!

St Andre on a baguette, some berries/sliced pear, champagne. For dessert.

My favorites
 

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Haloumi (lightly fried)
Gruyere (especially with Raclette)
Chihuahua (melted in Queso Fundido)
Brie (baked)

My most fav is Oka cheese from Quebec. Made in a monastery by monks of Oka.

Alas have to go to Montreal to get it...or maybe good that I cannot get it in the US, or it would be flowing in my arteries !

Gourmandise
Boursin
Goat cheese
Manchego
Horseradish anything
Pepperjack or nearly any kind of hot spicy cheese
Asiago
Nearly any kind of cheddar
Smoked cheeses of all kinds

I'd start with a very aged gouda. Beemster extra aged, or Prima Donna if not available and the Prima has been taken well care of.

I am not much of a Blue Cheese person, but I had this Stilton in London at one of the markets - it was the most incredible blues I have had. I often pick up a hunk of Stilton here and mix it with a little butter and desert wine and make a cracker spread with it.

If you can find a Brillat-Savarin that is still pretty young, mix it witha touch of honey. Incredible.

And lastly, and yes I just eat it straight up - good, fresh mozzarella. Not the stuff in a package, not even the little balls that come in the plastic wrap or plastic containers. Fresh, local mozzarella. I dont care for the buffalo milk kind.

Gouda is gooda!

Yes,a fresh hand pulled moz is good, but you don't like buffalo milk kind?! WHY?! It is a bit more fatty typically but yum yum :)

Anything runny, gooey, and funky. Love Cabot Sharp too. It's just d*mn good and you can find it everywhere. Dubliner Irish Cheddar is great too. wj