NationStates Jolt Archive

The King of Foods. What's your favourite variety?

I can't say I like anything with moulds, so your Camemberts, your Bries, your Stiltons, they're out. I'm pretty partial to Havarti, that's quality cheese (first discovered while helping to counter the Muslim boycott of Danish products :tongue:). It's a good one, kinda sour, but tasty. Soft too.

Brunøst is my absolute favorite. I love it's sweetness.

Mild Cheddar.

I've tried and liked Smoked Gouda, Butterkäse, Havarti, Monterey Jack, Colby, Colby Jack, American, Some types of Cheddar, and the various pizza cheeses.

Brie (with salty Tuc biscuits) and edam. plus leerdammer

and parmesan

Is evil because I am lactose intolerant.

However that doesn't stop me eating a bit on occasion and as such I tend to be quite picky. My preference is mature cheddars and brie if it's with biscuits. And of course goat's cheese, because I can actually eat significant amounts of that.

Emmental. My parents got me to eat it when I was young by telling me the indentations were chocolate flavoured, I think my tastebuds still believe them:$

Emmental. My parents got me to eat it when I was young by telling me the indentations were chocolate flavoured, I think my tastebuds still believe them:$
:tongue:

Mild Cheddar.

Living life to the extreme?

I love a good Brie de Meaux.

Danablu, Roquefort or any other blue cheese...
the smellier the better!

I *love* a good Brie, my parents got one nice that was super creamy... it was almost like butter.

Also, Blue cheese, Havarti (especially ones with peppers in them), Gouda, Feta, and of course Mozzarella.

There are some other ones that I like and I'm sure I'm missing... cheese is delicious and I wish it wasn't so expensive. There's this Guinness cheese that I want to try at the market that seems very interesting, it has dark veins that I assume is beer.

Freshly made mozzarella, can't be more than a couple of hours old. I also like brie, camembert, cheddar (good and sharp), Parmesan - in fact I haven't met a cheese that I don't like - except that erzatz low-fat cheese and American process cheese food (you know, like velveeta and those funky individual plastic-wrapped pseudo cheese-like squares that we feed to unsuspecting children).

except that erzatz low-fat cheese and American process cheese food (you know, like velveeta and those funky individual plastic-wrapped pseudo cheese-like squares that we feed to unsuspecting children).
That's not cheese.

That's not cheese.

I believe I implied that.

I *love* a good Brie, my parents got one nice that was super creamy... it was almost like butter.

Also, Blue cheese, Havarti (especially ones with peppers in them), Gouda, Feta, and of course Mozzarella.

There are some other ones that I like and I'm sure I'm missing... cheese is delicious and I wish it wasn't so expensive. There's this Guinness cheese that I want to try at the market that seems very interesting, it has dark veins that I assume is beer.

I had some imported Brie once that tasted really good. It was something like 60% creme (a fair bit was sour cream). Tripe Creme Brie = win.

And hey, I've seen that Guinness cheese before... Only once, though.

I'm a big fan of Vermont variety cheeses, especially ultra-sharp cheddar and -Jack cheeses. Really good when you're spending a Winter Break skiing.

a nice bit of Cotherstone Cheese

Extra sharp white cheddar.

And hey, I've seen that Guinness cheese before... Only once, though.

I am intrigued and horrified in equal measure.

Processed

http://content.answers.com/main/content/wp/en/thumb/2/2b/250px-American_cheese.jpg.jpg

I love almost all hard or semi-soft cheeses, but I'm not a big fan of most of the soft ones, I'm afraid. Of the non-softies, the only big exception is Swiss cheese, which I find fairly mediocre.

I also like to "collect" weird and exotic cheeses - one of the treats I occasionally allow myself when I've accomplished something worthwhile is to go to Wild Oats and buy myself some imported cheese I've never heard of before. I've encountered some pretty yummy ones that way. :)

Cheddar, mozzarella, you name it.


Freshly made mozzarella, can't be more than a couple of hours old. I also like brie, camembert, cheddar (good and sharp), Parmesan - in fact I haven't met a cheese that I don't like - except that erzatz low-fat cheese and American process cheese food (you know, like velveeta and those funky individual plastic-wrapped pseudo cheese-like squares that we feed to unsuspecting children).
That sounds just like my cheese preferences.

Monterey Jack-when it's just right it's hard not to make "nomnomnom" sounds eating it. So good...

Melted cheese also=awesome.

I have yet to meet a cheese I didn't like. We'll put it that way.

The best kind of cheese is extra cheese. :D

Colston Bassett Stilton. :hail:

And Cheddar. But we don't get much call for it round these parts. (http://uk.youtube.com/watch?v=B3KBuQHHKx0)

I like your basic mature Cheddar. It tastes good, it goes with everything, and it's easy to prepare for any dish.

There used to be this cheese that was Wensleydale mixed with port that was awesome.

I've not seen it for years though. :(

There used to be this cheese that was Wensleydale mixed with port that was awesome.

I've not seen it for years though. :(

Mmm, Wensleydale...

Mmm, Wensleydale...

It had port, it was pink....*cries*

Camembert, Danish blue, Red Lancashire and Edam.

I also like to chuck on some feta with salads, and cottage cheese on toast for breakfast goes down a treat.

Pepper jack, not a big cheese fan.

anything spicy.


*goes to raid icebox*

There are just so many great ones- ones with blue veins, soft creamy French ones, really tasty Italian ones, a good tasty cheddar......
Blessed are the cheesemakers!

Brunøst is my absolute favorite. I love it's sweetness.
It's spelled Brunost :P, but yeah the Tine brunost or Norvegia would be my favorites.

I like my cheese like I like my women: Smooth, firm and a little nutty. :)

American cheese sounds like it was genuine once upon a time, but then manufacturers discovered you could make that processed crap instead and it's been like that ever since.

Good 'Ol English Chedder, preferably mature yet mellow.

A decent, pretty mature cheddar is always tasty in a way only cheddar can be. Brie is nice, also a big fan of Port Salut (sp?) cheese. All of the above with salty crackers, obv.