NationStates Jolt Archive

What's your favorite cheese?

Please vote and discuss.

Cheddar for me!

The sharper, the better.

Havarti with dill. Best when served with pears and a sweet white wine.

Roquefort ! Long live roquefort !

Jalapeno Havarti, on tacos, in grilled cheese sandwiches, on pizza...

Cheshire or Wensleydale or possibly Feta.

That is the hardest question ever asked.

Depends on my mood. But I'm always in the mood for a St. Andre Triple Cream.

What's your favorite cheese?

Please vote and discuss.

The glory that is Cheddar, obv. Red Leicester ain't too shabby though.

Tillamook 4tehwin!!1!! ;)

24 month mature Warwickshire cheddar. Mmm.

All of them.


ahh the power of cheese......

Seconded.

But Jack is pretty good (so is chedder though....)

24 month mature Warwickshire cheddar. Mmm.

the place to which i provided the cheddar link (search for Carr Valley Cheese) sells 1, 2, 3, 4, 5... 8- and 10-year cheddars.

i've had the 5-year and man, it's absolutely scrumptious.

You forgot FETA!!

And you beat me to the cheese thread :(

I had contemplated an 'I Love Cheese' thread when the 'I Love (insert Nation name here)' threads were so popular.

Carpe Cheezem I guess. ;)

Monterrey Jack or chedder but i voted jack

Depends what your eating with the cheese, I mean, cheddar's great, so is Feta, so is Mozzarella... but i voted voor Gouda :D

I'm thinking Leerdamer or Jarlsberg, but then ripe Capricorn has its points. Brie also makes for a nice microwave baguette sandwich filling, with mozarella and ham.

me I think a lot of people love knob cheese :p

Depends entirely on the recepie/menu/function, but if I am given a plate full of cheeses and told to take only one piece it would probably be an Havarti

Monterey Jack is my top choice, although sharp cheddar does come damn close.

The poll cannot possibly hope to include all possibilities with brandnames. There are probably as many cheeses as there are beers (probably more than a thousand+).

btw - Havarti is hardly the most or best common cheese of Denmark :) we've got much much better. (I have never tasted it and only heard of it in the US, go figure).

Cheddar. Especially the Canadian cheddar that Sainsbury's sells in the UK (I presume Canadian cheddar isn't all the same, unless they only have one cheese factory).

Smoke Provolone is the shit. Meunster isn't bad, either.

what's the best cheese or cheese combo for pizza?

In the US the base cheese is generally mozzarella... some folks add some other stuff to the mozzarella.

How could you forget parmesan? Italian cooking wouldn't be half what it is w/out that hard, pain-in-the-ass sharp wonderful cheese

How could you forget parmesan? Italian cooking wouldn't be half what it is w/out that hard, pain-in-the-ass sharp wonderful cheese

i didn't forget parmigiano reggiano... there are only 10 possible options, so tough choices had to be made.

hmm i love leddarhammer (i dont care about spelling) and ementile... lovely to cover a pizza with. :D mind you if it is just for like coating stuff economy cheddar orange/yellow it dont matter it still can coat a biscuit, chips, penguins, sausages and/or lots of other stuff...

Boursin- the taste of France

Danish Blue with a dark ale is heaven for my taste buds.
Cheddar, the older the better.
I love Edam, Feta, Havarti, and have been introduced to a whole new range of cheeses since moving to England, none have disappointed.
White Stilton with cranberries or apricots is a taste sensation not to be missed.

Cheese, food of the gods!

Craft or Velveta nyukas.

Seriosuly I've never delved into the world of fanciful cheeses, too uper class white for me.

Craft or Velveta nyukas.

Seriosuly I've never delved into the world of fanciful cheeses, too uper class white for me.

Cheddar and Provolone are hardly upper class cheeses, dude. :p

speakin' of cheddar and provolone...

i could go for a grilled ham and cheddar or a roast beef and provolone sandwich right about now... it's getting to be that time.

Cheddar and Provolone are hardly upper class cheeses, dude. :p

I was just reviewing the pages before this and I've seen some things I've never heard of in my life. Seriously though I'm a big fan of Swiss and American cheese.

Mozzarella, especially when it's the soft, fresh kind. I could eat big chunks of that stuff plain every day.

Mozzarella, especially when it's the soft, fresh kind. I could eat big chunks of that stuff plain every day.

I enjoyed the Italian tradition of eating bruschetta topped with oil and/or vinegar (love the two-spouted decanters!), tomato slice(s), and a hunk of fresh water-packed mozzarella.

yum

Brick cheese information:

http://www.ulster.net/~psycho/brick.html


if you'd like to try brick cheese, you can purchase it here:

http://www4.mailordercentral.com/carrvalleycheeseco/searchprods.asp

i trust their brick would be excellent, as some of their cheddars have won major awards.... their mild cheddar, heck, is awesome.

wenslydale...with apricots.

What's your favorite cheese?

Please vote and discuss.
Extra old or old cheddar and Swiss.

I was just reviewing the pages before this and I've seen some things I've never heard of in my life. Seriously though I'm a big fan of Swiss and American cheese.

Ah. I skipped through most of it. :p

No feta or gruyere? I guess I'll pick another favorite then: Cheddar.

camembert

No feta or gruyere? I guess I'll pick another favorite then: Cheddar.

i enjoy using Feta in lettuce salads...

and gruyere is wonderful for sauces.

imho

camembert

how is camembert best enjoyed?


is it a cheese for crackers, fruit, sandwiches, pizza (etc.)?

I said brie, but I really like most cheeses. Havarti, cheddar, gouda, feta, mozzarella, and swiss come in close second. I'm glad you didn't have American cheese on there, because it really sucks as far as cheese goes.

Cheddar for me!

The sharper, the better.

me too! cheddar rox!!!!! although mozzarella isn't bad, either...

how is camembert best enjoyed?


is it a cheese for crackers, fruit, sandwiches, pizza (etc.)?

its best on fresh crusty baggette, or crackers, i reckon. you got to leave it out for a couple of days before you eat it though so it goes creamy - but it stinks to high heaven then so its a good idea to keep the windows open or eat outside if you live in shared accomodation :D

A world without stilton (ideally colston basset stilton) is a world in which it is not worth living.

i love cheddar, too! mozzarella's not bad, either...

but nothing beats some good sharp cheddar and lovely summer sausage!

I almost said Colby, because I know a kid named that (and he is cheesy). But then I remembered that I don't like him.

Fontina Val d'Aosta.

It's so good. *drool*

i also like goats cheese, thats lovely.

Monterrey Jack. Not a fan of Swiss, and I dislike cheeses that come from animals that aren't cows.

Attention pizza lovers: try some provalone on your pie. Fantastic.

I said brie


I don't care how f---ing runny it is, fetch it with all haste!

bleu

all the way


----
http://www.royalsreview.com

Bleu Cheese or Fresh Mozzarella on a salad.
Good old American on a burger or grilled cheese.
Cheddar with crackers.
It all depends on what is served with the cheese.

Either my sister-in-law's feta, stilton, or danablu.

Chedder is good and that's what I voted for but then I remembered Velveeta!

You can't beat Velveeta. :)

chedder monterrey jack MARBLE!

of the options mentioned: jack.
sharpness is the cleche' of cheese. cheddar and it's kin are crap.
odd and interesting ones are good though.

one that didn't get mentioned was the blatently desert cheese; nufscatel.

chocklet and marble are my favorites in it, as in all things sweet and desert.

bree is good too.
my wife likes bree more then i do.

ah and cottage cheese (curds and wey?) is good with ham or tomatoes.

=^^=
.../\...

I like most chesses, but my two favorites are a simple good extra sharp cheddar. We get some up in Amish country that is XXX-Sharp and just excellent cheese. I dunno if it's the cows, the process or the prayers, but that stuff is lovely.

But I don't always want a sharp cheese, and then I absolutely adore havarti. Smooth, soft, creamy, mild havarti. I even found a store that sells it sliced for sandwiches. Mmmmmmmm....

Not voting, because it's impossible. Just impossible.

In the field of soft cheeses, brie or camembert work well, but should be mature enough to be walking off of the plate on its own accord (I don't have air-ducts in my house, or I'd be insisting it would be able to hide in them).

I find most fetas I have tried to be marginally too salty for my taste, but when properly integrated within a suitable dish is a fine complement.

I always end up usiong too much parmesan on spag-bol (frexample). I define "too much" as "more than my rightful share", of course... ;)

My first taste of Danish Blue was on a ferry to that nation, when young, and it was perhaps too strong for my tastebuds at the time, but I grew to like it. I think, however, that there are more favoured blue-veins, including stilton's version.

The way that "Cheddar" is often considered to be a single option (sometimes equivalent to "all hard cheeses") puzzles me. There are many types. Mature scottish cheddars are among my favourites, saving for the actual original Gorge-manufacured ones, and yet Applewood Smoked Cheddar has a certain something.

I've just finished off some white stilton, as well. I really need to find something to properly complement its flavours.

For an almost 'neutral' flavour, red leicester tends to be my staple... Sandwiches, for example, though some extra-creamy brie is a welcome replacement.

Crumbly lancashire has a special place on my tongue for its texture. Slightly warmed (crumbled on top of hot pasta) it is certainly nice. Wensleydale, also...

I currently have some bavarian smoked cheese in the fridge, and (though still celphane-wrapped, being only recently bought) its smell wafts out every time I open the door... mmmmm *slaver*

[I still can't remember the name of the dutch cheese I quite like... Darn my memory]

While (with the exception of smoking, and of course any characteristic blue-veining) I tend to like my cheeses unadulterated, but there are one or two 'ingredient-ridden' cheeses I like. 'Mexicana', with peppers, is one of them. Some of the boursin-'brandalike' soft cheeses with pepper/herbs/spices/etc are also interesting.


As a final note (and having missed out many other interesting varieties for the forlorn sake of brevity) sage derby melted in a toasted-cheese sandwich (sacrilidge as this practice may seem) produces an interesting "green goop" when bitten into (and, because of the prior-to-melting marbelling of the colour, retains a non-homogenity to the hue that makes it even more... interesting... ;))

I've always been partial to a good, stretchy mozzarella. Parmesan is good as well. I favour the Italian cheeses.

Depends. A nice, stinky Havarti, Parmesan, Romano, crumbly Roquefort (the one good thing about French food) coupled with good wine. Heaven.

Provolone is the shit. Meunster isn't bad, either.


Who are you...Get out of my head! I've been replaced by an unevil clone....nooooooooo.........

There are a number of fresh goat cheeses I love--
Extra Sharp Aged Cheddars are real good.
Feta, I love Feta cheese.

With beer, good dark beer and cheese.

I like most and would try any at least once. Stinking Bishop has to go on my shopping list since it shot to fame in "the curse of the were rabbit" but what was the name of that other stinky cheese from Germany, Hertz Keiser or something?

I love a good mature Cheddar, also as a good everyday cheese to keep in the fridge for the famishing horde to grate on EVERYTHING, Canadian Cheddar.
I too love the White stilton with apricots...yum yum
Applewood Smoked Cheddar is another goody.
Not a fan of parmesan as I think it smells like vomit and have been unable to get beyong that enough to taste it, unless it has already been included in the food.
I love a nice bit of Wenslydale, red leicester and there are some very good local English cheeses. I have to say that traditional English cheese takes a LOT of beating. Brie and Boursin are good on a nice crusty loaf, but I think that Edam tastes like soap.

I have to ask, what sort of cheese is Velveeta? It seems to be fairly popular on here and yet I have NEVER heard of it.

I have an aversion to that vile plasticated rubbish, like Kraft slices (although I cant see how it can be called slices as it surely has not been sliced off anything, its just formed) and as for 'cheese food' what is that? ewww

Philly is nice on bagels, but I don't really think of it as cheese, more as a cheesy spread.

ramble ramble, now I am hungry and can't face cheese at this time of day, even though I love it.

:D

There wasn't an "All of the above" option!

We here, down at the Cheese Pride and Supremecist Group feel that that is unfairly biased! ;)

Edam, probably, but it's hit or miss, because some of it is pretty bland. I like hard or semi-hard cheeses a lot more than creamy ones. (case example would be Brie and Camembert. Bleurgh!)

My question is what is Monterrey Jack - it sounds more like a brand of tuna.
Favourite cheese though - nice smokey German ones

PARMESAN
mmmmmmm
and cracker barrel, the really vintage stuff

if its crumbly cheese, i'll eat it

i coated my 2min noodles in cheddar tonight. now thats gourmet cooking

I have to ask, what sort of cheese is Velveeta? It seems to be fairly popular on here and yet I have NEVER heard of it.

You're not going to like the answer, I'm afraid. Velveeta is Kraft processed nacho cheese. People also put it on macaroni, though I'll never really understand why. :p

You're not going to like the answer, I'm afraid. Velveeta is Kraft processed nacho cheese. People also put it on macaroni, though I'll never really understand why. :p

ah, its not that I don't like the answer :D but I am sure that I wouldnt like the product. Is it really 'cheese' at all? or rather a cheesy flavoured substance?

Feta, or possibly Haloumi.

Velveeta is Kraft processed nacho cheese.
I eat it when stricken by diarrhea. Make you not poop for ten days.

Best cheese? Not Velveeta. Something Iberian, wraped in a cloth of oak leaves, moldy, and oh so good. Wish I remembered the name.

Ha ha i voted Brie but like Camembrie (like Brie and Camembert)

ah, its not that I don't like the answer :D but I am sure that I wouldnt like the product. Is it really 'cheese' at all? or rather a cheesy flavoured substance?

I think they call it a "pasteurized process cheese food." Sounds appetizing, no? :p

I think they call it a "pasteurized process cheese food." Sounds appetizing, no? :p

Why YES, yes it does, I am drooling at the thought of this pasteurized processed cheese food, but until now was unaware that cheese actually needed food at all.....

Why YES, yes it does, I am drooling at the thought of this pasteurized processed cheese food, but until now was unaware that cheese actually needed food at all.....
Anyone got a straw? I gotta drink my Velveeta today.

i'm a Jack kind of man. :D

[x] Mozzarella

It absolutely rocks! :D

I hate cheese.

I like soft cheeses like brie, camembert, etc. I aslo like blue cheeses & soft chevres.

BTW, what's Monterrey Jack?

There wasn't an "All of the above" option!

We here, down at the Cheese Pride and Supremecist Group feel that that is unfairly biased! ;)

You're based in Wisconsin, right?

BTW, what's Monterrey Jack?

color: white

consistency: slightly softer than cheddar

taste: maybe a bit less bite than mild cheddar


LOL, never mind, it's Monterey Jack

damn it, i spelled it incorrectly.

http://cheesewriter.blogspot.com/2005/04/monterey-jack.html

color: white

consistency: slightly softer than cheddar

taste: maybe a bit less bite than mild cheddar


LOL, never mind, it's Monterey Jack

damn it, i spelled it incorrectly.

http://cheesewriter.blogspot.com/2005/04/monterey-jack.html

Sounds a bit bland to be honest.

Ricotta Salata.

Sounds a bit bland to be honest.


Not when it has jalapeno peppers blended in. Mmm, pepper jack.