What's your favorite kind of cheese?

2

Replies

  • Zerodette
    Zerodette Posts: 200 Member
    Havarti!
  • missjones513
    missjones513 Posts: 345 Member
    Cheddar, bleu, feta
  • get_it_grrl
    get_it_grrl Posts: 4
    I'm from St. Louis so my fav has to be the amazing Provel! Second is extra sharp white cheddar.
  • kristydi
    kristydi Posts: 781 Member
    ALL THE CHEESE!!!
  • AngryViking1970
    AngryViking1970 Posts: 2,847 Member
    Mmmmm...cheese. I love me some NY extra sharp cheddar, triple crème brie, gruyere and my one true love: nokkelost. As a kid, it was always on the breakfast menu at my great grandparents house (on pumpernickel toast, please) and it's the most delicious of all the cheeses. You couldn't get it in the US for years, but they recently started importing it again.
  • kommodevaran
    kommodevaran Posts: 17,890 Member
    Brie, mascarpone, ricotta, Norwegian Jarlsberg and brunost, of which the latter isn't really a cheese, but whey toffee.
  • krympmeg22
    krympmeg22 Posts: 20 Member
    Norwegian brown cheese
  • AngryViking1970
    AngryViking1970 Posts: 2,847 Member
    I never could get behind gjetost. My mom always said 'it tastes like peanut butter' to get me to love it. Uh, no Mom, it doesn't. LOL
  • FunkyTobias
    FunkyTobias Posts: 1,776 Member
    Brin d'Amour

    Made in Corsica from the milk of Lacaune ewes, Brin D'Amour is made by small-scale producers and shepherds on the island. The version of Brin d'Amour known as Fleur de Maquis, is very similar but prouced on a slightly larger scale.

    The name Brin d'Amour means "a breath of love," and refers to the aromatic coating of rosemary, fennel seeds, juniper berries, and the occasional bird's eye chile applied during production to enhance the natural flavors present in the milk. The sheep freely browse Corsica's scrubby Mediterranean landscape.

    When young, Brin d'Amour is firm and moist with citrus flavors and a slightly sour tang. With age, the rind becomes dotted with a blue-grey mold. The texture of the cheese also becomes softer, absorbing the savory and herbaceous flavors of the rind.

    Flavors strike a delicate balance, with the herbs enhancing the warm, bright, sheepy quality of the interior paste. If allowed to mature fully, the pate breaks down and becomes runny and stronger tasting.

    http://culturecheesemag.com/cheese-library/brin-damour

    V01brin_amour0022.jpg



  • AMRROL
    AMRROL Posts: 168 Member
    Velveeta
  • climbing_trees
    climbing_trees Posts: 726 Member
    asiago
  • micheleld73
    micheleld73 Posts: 914 Member
    smoked gouda
  • KaroshiQueen
    KaroshiQueen Posts: 213 Member
    gorgonzola, feta, roquefort, gouda, munster, brie
  • MarziPanda95
    MarziPanda95 Posts: 1,326 Member
    The only type of cheese I like is mature cheddar, I'm so boring :blush:
  • AmigaMaria001
    AmigaMaria001 Posts: 489 Member
    Never met a cheese yet that I didn't like.
  • beckyjopdx
    beckyjopdx Posts: 25 Member
    all of them! I'm not a sweet or salty cravings person, I'm a dairy cravings. that said, a homemade chevre, or perhaps an acidic Roquefort with dates. yeah. cheeeese....

    ricotta salata, mozzarella and feta are all salty cheeses. have you bought cotija? I bet you'd really enjoy that as well.
  • Deena_Bean
    Deena_Bean Posts: 906 Member
    If you are what you eat, I would be a cheese wheel...formerly. I had to cut a lot of that out because I could just eat 30 oz. at a time lol.
    Sartori Montamore = pure bliss. It's got a little edge and has these delicious little salty, crunchy yummy morsels in it. My local farmers market had a 'cheese guy' - but the market has ended for the season. I'm on his cheese-drop list though, can't wait for my first message about a delivery :-)
  • beamer0821
    beamer0821 Posts: 488 Member
    i forgot about fontina! i haven't had that in awhile love it!

    my favorite right now is kellygold irish cheddar.
  • beamer0821
    beamer0821 Posts: 488 Member
    i also find by buying stronger cheese i need less of it. win-win!
  • enterdanger
    enterdanger Posts: 2,447 Member
    edited October 2014
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    so good. although, last time I bought this from a local restaurant/bar at happy hour (they have a little store attached) I forgot it was in the car and left it for like 2 days and had to throw it away.
  • RachelYun27
    RachelYun27 Posts: 89 Member
    beckyjopdx wrote: »
    all of them! I'm not a sweet or salty cravings person, I'm a dairy cravings. that said, a homemade chevre, or perhaps an acidic Roquefort with dates. yeah. cheeeese....

    ricotta salata, mozzarella and feta are all salty cheeses. have you bought cotija? I bet you'd really enjoy that as well.

    I haven't ever tried cotija but I looked it up and it sounds really good! Will have to buy some next time I go to the store.
  • beckyjopdx
    beckyjopdx Posts: 25 Member
    rachelandbssst wrote: »
    I haven't ever tried cotija but I looked it up and it sounds really good! Will have to buy some next time I go to the store.

    yay! let me know how you like it. like feta, it's not a melting cheese, it's a crumbly, on tacos or mexi salad cheese. I love it.

  • KatrineJensen
    KatrineJensen Posts: 75 Member
    I loooove aged gouda or prima donna! Hard cheeses are so delicious.

    ...Also real, creamy feta cheese. Or grilled goats cheese. Or a really good brie or camembert. Fresh mozzarella on pizza. Actually, just give me all the cheeses (except for the blue ones or the really REALLY pungent ones, ew)
  • FScherman
    FScherman Posts: 1 Member
    Dill havarti, creamy and alittle tangy
  • zaxx1953
    zaxx1953 Posts: 389 Member
    Real Brie from France....

    Good Dill Havarti

    Melted munster.

    OMG, CHEESE, HOW I ADORE THEE....
  • AmazonMayan
    AmazonMayan Posts: 1,168 Member
    Oh I have to pick just one? Brie. Give me brie. I actually rarely buy it because it's so amazing and creamy and buttery and delicious that portion control becomes an issue LOL. I buy a wide variety of cheeses, mostly strong flavored ones so that I can use less but get lots of flavor.

    I love going to whole foods and picking through the $1 or so basket of tiny pieces of cheese I might not otherwise buy. Trader Joe's can help keep cheese in my budget and they have some lovely ones.
  • Jolinia
    Jolinia Posts: 846 Member
    Alatariel75 wrote: »
    I forgot Smoked Gouda. Can't get it here, and I miss it so...

    Also my favorite, but only the high quality stuff. Which means it's a rare treat for me.
  • Amitysk
    Amitysk Posts: 705 Member
    Really all the cheese! But I have been loving aged gouda lately!
  • cityruss
    cityruss Posts: 2,493 Member
    Wensleydale with cranberries, Lancashire crumbly, Brie, Camembert or Gorgonzola.
  • diegops1
    diegops1 Posts: 154 Member
    Gorgonzola from the store. I'm still eating from a wheel of pecarino we bought in southern Italy last summer. That and a cheap glass of Salentino wine that we brought back makes a delightful snack.
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