Author Topic: Your favorite cheese? (Read 8540 times)

K Frame · « **on:** June 21, 2006, 05:25:26 AM »

GunnySkox's message about his cheese problems got me to thinking about cheese, and how much I like it (maybe not as much as Wallace and Grommit, but I like it a LOT), and about my favorite cheeses...

I love a good, creamy Havarti, Gouda, and Stilton, but my absolute favorite has to be Tete de Moine.

mtnbkr · « **Reply #1 on:** June 21, 2006, 05:35:14 AM »

I really like the Irish Farmer's Cheese they sell at Giant. I also like various types of swiss. I generally prefer a hard cheese to a soft or creamy one.

Chris

charby · « **Reply #2 on:** June 21, 2006, 05:44:22 AM »

I don't have a favorite cheese, but cheeses.

Iowa Made Cheeses:

Maytag Blue Cheese
Kalona Cheese Factory Cheese Curds

Other US Cheeses:

Shellsberg Havarti
Shellsberg Farmer Cheese
Shellsberg Colby-Jack
Laughing Cow Cheese

Imported:

Emmentaler
Aged Provolone
Brie
Pecorino Romano
This feta cheese that Akmad (friend of mine) sells at his small grocery store in the deli case, its like the best stuff on the planet.

cosine · « **Reply #3 on:** June 21, 2006, 06:09:33 AM »

Cheese! I love cheese. Living here in WI, I'm very aptly called a "Cheesehead." Cheesy

Gouda is one of my all-time favorites. So is Parmigiano-Reggiano and Havarti. There's more, but I can't remember the names right now. Besides that, I also like the good old basics; a high quality sharp cheddar, a good mozzarella, etc.

My family has asked me more than once, "Dont yuo ever get sick of eating cheese?" Cheesy

Brian Williams · « **Reply #4 on:** June 21, 2006, 09:38:05 AM »

I like a good Swiss Raclette, and a typical Lancaster county Amish farm cheese.

DrAmazon · « **Reply #5 on:** June 21, 2006, 09:57:31 AM »

Velveeta

Nevermind, that's not really cheese...

280plus · « **Reply #6 on:** June 21, 2006, 11:47:40 AM »

Cracker barrel private stock aged sharp cheddar.

griz · « **Reply #7 on:** June 21, 2006, 12:06:12 PM »

Parmesan.

Werewolf · « **Reply #8 on:** June 21, 2006, 12:47:45 PM »

Ummmmm.... Um! Camenbert - the real thing - not that crappy President Brand that's so ubiquitous. Hard to find the good stuff but the effort is well worth it.

A nice sharp cheddar at room temperature that's starting to sweat a bit can't be beat when eaten with slices of apple or pear.

Real mozarella, the kind you buy right out of an ice water bowl in Italy.

Fresh parmesan - coarsely grated over spaghetti seasoned with olive oil and a bit of basil, salt and pepper.

Nathaniel Firethorn · « **Reply #9 on:** June 21, 2006, 01:01:46 PM »

Lunar Gorgonzola.

- NF

S. Williamson · « **Reply #10 on:** June 21, 2006, 01:53:38 PM »

Let's see...
Muenster
Gouda
Mozzarella
Parmesan (only in large amounts, and on only a few occasions) Cheesy

Sharp Cheddar

Any cheese, to me, is best served soft and warm.

Guest · « **Reply #11 on:** June 21, 2006, 02:22:20 PM »

There is but one word in cheese, and that word is:

CHUPAQUESO!!!

http://www.chupaqueso.com/basic-howto-with-pictures/

Cheesy

jefnvk · « **Reply #12 on:** June 21, 2006, 04:19:56 PM »

The sharpest cheddar I can find

Gewehr98 · « **Reply #13 on:** June 21, 2006, 05:53:46 PM »

Since I just moved back to Wisconsin after a 20-year hiatus...

I picked up a bag of fresh cheddar curds in the local Sentry store. Mmmm-good, and they squeak! Yee-Haa!

P95Carry · « **Reply #14 on:** June 21, 2006, 06:07:35 PM »

Mike - one thing I miss - and there are not many - is the strong Cheddar you can get in UK - I mean stuff with a bite! Yet to find anything comparable.

My fave cheeses over this quite long life tho (cannot settle on a mere singularity!) - the good Cheddar - French Bris and Camombert (sorry I know - they are French!) - and good old Stilton - the best of all maybe.

One other cheese few have tried - hard to get too even back in my UK days - was ''Yetust'' - OK spelled wrong I know but that is what it sounded like. Goat cheese from IIRC Norway but this is a block of brown cheese with the most exquisite caramel-like flavor.

Overall - I am a true cheese'o'phile :) - or is that ''cheese'o'holic''!

280plus · « **Reply #15 on:** June 21, 2006, 09:15:55 PM »

Parmesan...try Romano on your spaghetti instead. I've always prefered fresh grated Romano over Parm.

DrAmazon · « **Reply #16 on:** June 22, 2006, 05:27:08 AM »

Quote from: P95Carry

My fave cheeses over this quite long life tho (cannot settle on a mere singularity!) - the good Cheddar - French Bris and Camombert (sorry I know - they are French!) - and good old Stilton - the best of all maybe.

We're all really hoping you mean Brie. I just don't want to ponder cheddar with a French bris.

P95Carry · « **Reply #17 on:** June 22, 2006, 06:02:00 AM »

Amazon - thank you for the timely correction:D - I claim oversize fingeritis - ''S'' and ''E'' being so close Wink

Vodka7 · « **Reply #18 on:** June 22, 2006, 07:25:27 AM »

Rambol is what Gouda should have been. Now, if only I could find it locally, and for less than 18/pound.

w turner · « **Reply #19 on:** June 22, 2006, 01:04:16 PM »

Locally made Hoop Cheese (mild cheddar with the red wax on it). In the south you can't call it anything but Hoop cheese otherwise everybody gets confused.

Meunster
Cream cheese
Pepper Jack
I ordered a cheese and fruit tray from a restaurant my wife and I went to in Nashville and it had these really great cheeses that were a white, firm cheese that were blended with sage. It had some green marbling and was great. Never did catch the name.

Can't stand Swiss or the Irish cheeses that I have tried.

Blue cheese is great, the more intense the better!

My wife loves Brie, not so much for me.

A good smoked cheddar is always welcome at my house, especially with a red apple to go with it. Extra Sharp cheddar is great companioned with granny smith apples.

W

charby · « **Reply #20 on:** June 23, 2006, 04:39:06 AM »

Turner and the rest of you blue cheese eaters,

If you like blue cheese you should try Maytag Blue Cheese. Its pretty much the only blue cheese I'll eat and all the blue cheese fanatics I know say its the best blue cheese you can buy and it blows the imports away. I want to say it goes for like $14 lb in the grocery stores here in Iowa, but you can order it from the company.

here is the website http://www.maytagdairyfarms.com/

-C

K Frame · « **Reply #21 on:** June 23, 2006, 06:44:00 AM »

Maytag blue cheese is.... nice... I guess.

Does it have the richness, the bite, the depth of flavor, or the body of a true English Stilton?

Dream on.

charby · « **Reply #22 on:** June 23, 2006, 06:52:49 AM »

Quote from: Mike Irwin

Maytag blue cheese is.... nice... I guess.

Does it have the richness, the bite, the depth of flavor, or the body of a true English Stilton?

Dream on.

Is that your secret way of saying you want me to send you a wheel?

-C

K Frame · « **Reply #23 on:** June 23, 2006, 07:07:23 AM »

No, that's my way of saying that while Maytag blue cheese is... nice (there's that word again), I really don't think it lives up to either its hype OR its price.

In that sense, it's like Rolling Rock beer. Competent, but not spectacular, and certainly not deserving of the breathless accolades and high prices...

charby · « **Reply #24 on:** June 23, 2006, 07:12:29 AM »

gotcha..

I agree with you Rolling Rock, but I did see it in the store for $16.99 a 30 pack in cans and comes with its own cooler. I'm a PBR drinker when I want to drink more than a couple beers. I'm a beer snob when I just want 1-3 beers.

-C

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Author Topic: Your favorite cheese? (Read 8540 times)

Guest