NationStates Jolt Archive

I've been on a bit of a cheese kick recently, so I'd like to know what all of you Generalites prefer, cheese-wise.

At the moment, I'm really liking Brie and Camembert (I happen to be eating the latter at the moment, along with some Cheddar). I'm also partial to Gouda, Havarti, Cheddar, and Provolone.

So, what are your favorites? And please, no processed "cheese" products... I'm rather tired of people claiming the over-salted death stick that is Velveeta to be the best stuff ever.

I've been on a bit of a cheese kick recently, so I'd like to know what all of you Generalites prefer, cheese-wise.

At the moment, I'm really liking Brie and Camembert (I happen to be eating the latter at the moment, along with some Cheddar). I'm also partial to Gouda, Havarti, Cheddar, and Provolone.

So, what are your favorites? And please, no processed "cheese" products... I'm rather tired of people claiming the over-salted death stick that is Velveeta to be the best stuff ever.

The canned kind...

camembert or roquefort or stilton or goat's cheese probably.

At the moment, I'm really liking Brie and Camembert

That's like saying "I like wine and beer". Be more specific, please.

Monterey Jack

camembert or roquefort or stilton or goat's cheese probably.

Oh yeah, I completely forgot about Goat cheeses. Feta is good stuff.

That's like saying "I like wine and beer". Be more specific, please.

Well, at the moment, I'm just eating them as-is... Pure cheese, not with anything else. Not even drink.

Like I said, cheese kick.

None, I hate cheese.

I'd kill for actual chedder instead of that white... stuff that Japan calls cheese!

BTW, when should the cheese shop skit be posted here?

I'd kill for actual chedder instead of that white... stuff that Japan calls cheese!

Oh god, don't tell me... Is it made of Soy?

Gjetost. I've also been jonesing on peccorino and smoked gouda as of late.

Costco had an interesting Irish sharp cheddar with whiskey. That gave my tuna-rice casserole a bit of a kick.

Oh yeah, I completely forgot about Goat cheeses. Feta is good stuff.

I think so too. Anything goat or sheep, any kind of sharp cheese like havarti. :)

Well, at the moment, I'm just eating them as-is... Pure cheese, not with anything else. Not even drink.

That's not what I meant. What sort of Brie and Camembert do you like? Brie de Meaux, Brie de Melun, Brie de Melun bleu, Brie de Coulommiers, Brie petit moulé? Camembert de Normandie? American Artisanal? Châtelain?

American. Simple, tasty...y'know...

*must be first to link this (http://www.youtube.com/watch?v=pDat9zdw7Gs)*

I just had a nice havarti with red pepper and I think some kind of peppercorn. I like Oka cheese the best though. Particularly Oka curds.

I like Asiago. A lot. Alot a lot.

But I can't deny the delicious usefulness of Velveeta for dipping.

I'd kill for actual chedder instead of that white... stuff that Japan calls cheese!

BTW, when should the cheese shop skit be posted here?

:(

American. Simple, tasty...y'know...

Wouldn't be grilled cheese with anything else. :p

Very sharp white cheddars, good and crumbly. When I make Mexican food, I do my own mix of shredded sharp cheddar (not the top flight stuff I snack on, but a slightly smoother cheese) and Monterey Jack.

I've some very good pepper jack recently, which is surprisingly good with white wine.

That's not what I meant. What sort of Brie and Camembert do you like? Brie de Meaux, Brie de Melun, Brie de Melun bleu, Brie de Coulommiers, Brie petit moulé? Camembert de Normandie? American Artisanal? Châtelain?

Ah, sorry, a bit of confusion there.

For Brie, I like de Meaux. As for Camembert, de Normandie is my choice. Though with Camembert, you can't get a true wheel (or even wedge) of de Normandie or Châtelain, as our government requires all dairy products to be pasteurised. The flavor is there, but it's not full-on like the real stuff is.

Of course, one could make their own Camembert, but they'd probably do well to not even think of selling it, let alone give somebody a wedge.

American. Simple, tasty...y'know...

That's not real cheese. It's processed cheese product, and last time I checked the OP...

Wouldn't be grilled cheese with anything else. :p

You gotta try a grilled cheese with smoked gouda. I'll never go back.

You gotta try a grilled cheese with smoked gouda. I'll never go back.

Heh, I wish I had the money to buy smoked gouda that often. I had some grilled cheese sandwiches with that particular cheese (smoked and regular), and it blew the processed stuff out of the water.

Real Cheese

not this fake stuff....

http://content.answers.com/main/content/wp/en/thumb/3/33/180px-American_cheese.jpg.jpg

AND esspecially NOT THIS....

http://prosolarmechanics.com/PDB/cheez.jpg

Oh god, don't tell me... Is it made of Soy?
No... no... but Japan is just starting to get used to the idea that cheese shouldn't be that tasteless preprocessed stuff that you find in, say, McDonalds.

And they STILL have yet to hear of sharp cheese.

You gotta try a grilled cheese with smoked gouda. I'll never go back.

I believe it, but to me the purpose of grilled cheese is to cost less than 10 cents when you're hungry. :p When I buy really great cheese on rare occasions, I don't usually fry the hell out of it with butter. :p

Cheddar>all

No... no... but Japan is just starting to get used to the idea that cheese shouldn't be that tasteless preprocessed stuff that you find in, say, McDonalds.

And they STILL have yet to hear of sharp cheese.

I can imagine what their idea of a Cheese Steak tastes like... Bleh.

I believe it, but to me the purpose of grilled cheese is to cost less than 10 cents when you're hungry. :p When I buy really great cheese on rare occasions, I don't usually fry the hell out of it with butter. :p

I guess that's where the divergence occurs. For me, the purpose of grilled cheese is to perfectly complement tomato soup. I therefore use a hearty whole-grain bread, smoked gouda, and I lovingly grill it up on medium-low heat with a slight spread of butter. I will even sprinkle the slightest garlic salt on top. Cut on the bias and serve with one bowl organic creamy tomato soup garnished with a parsley sprig. Yeah, I'm weird.

Wow, so many to choose from. Danish Tilsit (I just watched the skit, and they mention Tilsit!), Ramzes, Smoked Gouda, any kind of brie (we don't get much selection here of it, so I take what I can get. I prefer creamier brie), and Feta cheese of course. Oh, and I had a nice Swiss Alpenkäse in Gimmelwald that was delicious with their brown hard-as--a-rock farmer bread. Mmm.... I'm so hungry now!

I've been on a bit of a cheese kick recently, so I'd like to know what all of you Generalites prefer, cheese-wise.

At the moment, I'm really liking Brie and Camembert (I happen to be eating the latter at the moment, along with some Cheddar). I'm also partial to Gouda, Havarti, Cheddar, and Provolone.

So, what are your favorites? And please, no processed "cheese" products... I'm rather tired of people claiming the over-salted death stick that is Velveeta to be the best stuff ever.

I love frsh goat cheeses , the Amish cheese makers are awesome as well.
But for a general cheese I suggest Edam, it is wonderful.

I can imagine what their idea of a Cheese Steak tastes like... Bleh.
I don't think Japan has discovered those yet, but, yeah, you won't want to.

Very sharp white cheddars, good and crumbly. When I make Mexican food, I do my own mix of shredded sharp cheddar (not the top flight stuff I snack on, but a slightly smoother cheese) and Monterey Jack.

I've some very good pepper jack recently, which is surprisingly good with white wine.
Tillamook, any of it?

Wow, so many to choose from. Danish Tilsit (I just watched the skit, and they mention Tilsit!), Ramzes, Smoked Gouda, any kind of brie (we don't get much selection here of it, so I take what I can get. I prefer creamier brie), and Feta cheese of course. Oh, and I had a nice Swiss Alpenkäse in Gimmelwald that was delicious with their brown hard-as--a-rock farmer bread. Mmm.... I'm so hungry now!

So it was not in vain! Glorious!

So it was not in vain! Glorious!
Monty Python in vain? never!

Tillamook, any of it?

Well, obviously. I took it as given that Tillamook cheese would, in fact, be the apex of what a given cheese can be. Especially the extra sharp cheddar. I can't get it on the east coast though. Costco carries some damned Vermont cheese instead.

I've been on a bit of a cheese kick recently, so I'd like to know what all of you Generalites prefer, cheese-wise.

At the moment, I'm really liking Brie and Camembert (I happen to be eating the latter at the moment, along with some Cheddar). I'm also partial to Gouda, Havarti, Cheddar, and Provolone.

So, what are your favorites? And please, no processed "cheese" products... I'm rather tired of people claiming the over-salted death stick that is Velveeta to be the best stuff ever.

I love cheese, but I'm a softy where the more exotic kinds are concerned.

My personal favorite is Aged Reserve Cheddar, specifically the Cracker Barrel kind.

I don't mind provologne, I love mozarella, but there are very few cheeses I'll eat alone or with crackers.

And sorry, but I can't stand Camembert.

Ricotta Salata. :)

The orangish kind.

Ricotta Salata. :)
*googles*
Mmm... sounds amazing... where would you find it? is it fairly common?

a really good aged, smoked swiss:)

Colston Basset Stilton, also a really big fan of Haloumi

My personal favorites are feta, smoked gouda, Camembert and Roquefort.

Brie de Meaux and Gouda.

Brie de Meaux

IMO, the AOC-certified Brie de Meaux (and there's another variety whose name escapes me at this point) is vastly superior to the other brands that are not authorized by the French government.

Unfortunately, it's hard to find good cheeses in my area without an intensive search.

*googles*
Mmm... sounds amazing... where would you find it? is it fairly common?

I've found it in supermarkets here, but your best bet (if you have one) is a Salumeria (or Italian deli).

Well, obviously. I took it as given that Tillamook cheese would, in fact, be the apex of what a given cheese can be. Especially the extra sharp cheddar. I can't get it on the east coast though. Costco carries some damned Vermont cheese instead.

Tillamook Extra Sharp isn't as good as Cabot Extra Sharp. It's close, but Cabot has a robust flavor that Tillamook can't quite reach. And Cabot Seriously Sharp just blows every other sharp Cheddar out of the water, really.

Cabot's quality is a given, as it's made in Vermont (Tillamook is made in Oregon). :p

Cheddar. Yup, can't go wrong with the classic answer.

I also love Feta. Mmm-mmm. I love cheese in general...

I've found it in supermarkets here, but your best bet (if you have one) is a Salumeria (or Italian deli).
Hah! yeah.... right. :(

Tillamook Extra Sharp isn't as good as Cabot Extra Sharp. It's close, but Cabot has a robust flavor that Tillamook can't quite reach. And Cabot Seriously Sharp just blows every other sharp Cheddar out of the water, really.

Cabot's quality is a given, as it's made in Vermont (Tillamook is made in Oregon). :p

Glad you feel that way. More Tillamook for me! ;)

Glad you feel that way. More Tillamook for me! ;)

I like Tillamook, too. It's cheaper than Cabot, but as they say, you can taste the difference in the price.

Ever had Cabot Cheddar?

I like Tillamook, too. It's cheaper than Cabot, but as they say, you can taste the difference in the price.

Ever had Cabot Cheddar?

Oh yes, and I prefer Tillamook. "More for me!" was my way of politely disagreeing, since you shouldn't be disabused for . . . good taste ;)

I'm not sure I have any one favorite cheese - or, rather, my "favorite" cheese is entirely dependent on what mood I'm in and what I've had recently. At the moment, therefore, my favorite cheese is the fresh goat cheese I had at a local restaurant a couple of weeks ago. (That place was a heck of a find - they make pizzas using cheese made at an organic dairy farm a half a mile away. Exceedingly fresh organic goat cheese pizza = YUM.)

I like sharp cheeses. And this smokey cheese I had a few weeks ago.

I like sharp cheeses. And this smokey cheese I had a few weeks ago.

Are you sure that wasn't just an old, unused joint that had grown a rind and a nice coat of mold?

Are you sure that wasn't just an old, unused joint that had grown a rind and a nice coat of mold?

It was at a country club! They can't be dirty!

.. can they?!

Smoked Mozzarella ftw. ;)

Smoked Mozzarella ftw. ;)

*imagines the pizza possibilities*

*imagines the pizza possibilities*

Hmm, pot and 'shrooms? And why the hell not, instead of Parmesan cheese, it'll be crack!

*froth*

Hmm, pot and 'shrooms? And why the hell not, instead of Parmesan cheese, it'll be crack!

*froth*

ZOMG yes!

Let's be the first people to ever overdose on pizza.

ZOMG yes!

Let's be the first people to ever overdose on pizza.

Nah, we could just nerf the drugs a bit, so we can get totally baked and eat the whole thing.

Nah, we could just nerf the drugs a bit, so we can get totally baked and eat the whole thing.

Hm, perhaps.

Codeine dipping sauce, anyone?

Hm, perhaps.

Codeine dipping sauce, anyone?

That'll do, and how about some hot sauce laced with LSD?

That'll do, and how about some hot sauce laced with LSD?

You have good taste, sir.

You have good taste, sir.

Damn right. And I just finished a few wedges of rather warm Brie de Meaux... Good stuff.

Has anyone tried Wensleydale? Wallace (of Wallace and Gromit fame) seemed to like it, a lot.

Wensleydale can be nice. Espeically with cranberry preserve as a I seem to recall. But it's easy to have too much of it, unlike other cheeses. It's pretty mild and can begin to taste like mulch after a while.

Camembert is nice... I'm probably heathen as I love having it as the cheese on my cheese on toast... c.c

I've never been too fond of Brie...

I don't each much cheese, and tend to be fairly happy with cheddar. Which is one of the few cheeses in the EU can than be produced anywhere rather than only in a specific location (this is specified by law :eek:).

Gouda and Camembert.

And I forgot Parmesan and Mozarella. ><

Feta, Haloumi, Mozzarella, Parmesan, Brie, Mascapone, Caerphilly...mmmm cheese.

Taleggio all the way.
Then Gorgonzola, Appenzeller, Grana Padano, Lodigiano Nero, Gruyere, Emmentaler, Crescenza, Camembert, Scamorza Affumicata, Puzzone di Moena, Asiago, Fontina, Mozzarella di Bufala.

Among goat's and sheep's cheese, I'd go with Feta, Caprino and Pecorino Romano.


Industrial cheddar isn't cheese. It's plastics.:p

Taleggio all the way.
Then Gorgonzola, Appenzeller, Grana Padano, Lodigiano Nero, Gruyere, Emmentaler, Crescenza, Camembert, Scamorza Affumicata, Puzzone di Moena, Asiago, Fontina, Mozzarella di Bufala.

Among goat's and sheep's cheese, I'd go with Feta, Caprino and Pecorino Romano.


Industrial cheddar isn't cheese. It's plastics.:p

What no Casu Marzu on your list?

brie, port salut, leerdammer, gauda, and parmesan of course!

edit: how could i forget halloumi?!

Venezuelan Beaver Cheese.

What no Casu Marzu on your list?

No, I really can't stomach the worms. And they're alive... that's too much.
A friend of my parents gave us a nice piece once, I was excused because I was a kid, but my parents had to try it in front of that friend, just out of politeness... they also managed somehow to smile. As soon as our friend left, they rushed to the bathroom and brushed their teeth for half an hour. Of course, the casu marzu went into the trash bin right away.

No, I really can't stomach the worms. And they're alive... that's too much.
A friend of my parents gave us a nice piece once, I was excused because I was a kid, but my parents had to try it in front of that friend, just out of politeness... they also managed somehow to smile. As soon as our friend left, they rushed to the bathroom and brushed their teeth for half an hour. Of course, the casu marzu went into the trash bin right away.

You have very brave and polite parents.

Venezuelan Beaver Cheese.

Bad mental image, there...

Bad mental image, there...

Glad I'm not alone.

Really, really sharp cheddar...nummy nummy :)

Has anyone tried Wensleydale? Wallace (of Wallace and Gromit fame) seemed to like it, a lot.

Yes, and it's quite tasty. Excellent on crackers.

Oh, and speaking of cheeses that are excellent on crackers, I'm really craving some Sage Derby right now. Mmm, green cheese...

I'm an Emmenthal sort of guy meself

Industrial cheddar isn't cheese. It's plastics.:p

Well, it does have a bit of a hint of plastic to it. Then again, Brie has a hint of ammonia (among other things). Every cheese is different, really.

I like Cheddar because it has a kick to it. A big kick if you happen to buy the right brand.

Havarti!

Then marble

then feta ^_^

I can't live without cheese

Tillamook Extra Sharp isn't as good as Cabot Extra Sharp. It's close, but Cabot has a robust flavor that Tillamook can't quite reach. And Cabot Seriously Sharp just blows every other sharp Cheddar out of the water, really.

The only problem is that Cabot's Extra Sharp has the robust flavor of peat moss. And while I do appreciate the hominess of Vermont, Tillamook cheese has that special quality of milk that only comes from cows that live in salt air.

The only problem is that Cabot's Extra Sharp has the robust flavor of peat moss. And while I do appreciate the hominess of Vermont, Tillamook cheese has that special quality of milk that only comes from cows that live in salt air.

Peat moss? You're kidding, surely?

Tillamook is creamier, I'll give it that. But I never buy Cheddar for its creaminess... I buy Brie or Camembert for that purpose.

What no Casu Marzu on your list?

I eat nothing that requires SAFETY GOGGLES.

Wouldn't be grilled cheese with anything else. :p

Try it with Veleveeta...and mayonnnaise...mmmm....

Peat moss? You're kidding, surely?

It's called a joke.

Tillamook is creamier, I'll give it that. But I never buy Cheddar for its creaminess... I buy Brie or Camembert for that purpose.

That may be where it comes in. The texture of Cabot just seems lacking to me, having grown up on Tillamook. I find it especially poignant in the sharper cheeses, as Cabot seems to get dry, while Tillamook retains its texture through the aging process.

It's called a joke.



That may be where it comes in. The texture of Cabot just seems lacking to me, having grown up on Tillamook. I find it especially poignant in the sharper cheeses, as Cabot seems to get dry, while Tillamook retains its texture through the aging process.

1: How was I to know? :p

2: Yeah, Cabot gets really crumbly and hard to slice once you get past their regular Sharp variety. It's kind of unique that way, just as Tillamook is unique in the way it's so uniform and smooth.