Digital Man Posted April 14, 2011 Share Posted April 14, 2011 (edited) With all the cooks around here and obviously lots of us enjoy eating (meaning we don't eat just because we need to fuel our bodies) I figured a cheese thread was needed. Some of my favorites, but I love all cheese. Morbier- very strong flavor http://img.photobucket.com/albums/v620/skopetski/Food/045_morbier_au_lait_cru.jpg Blue http://img.photobucket.com/albums/v620/skopetski/Food/bleudauvergne.jpg Gouda http://img.photobucket.com/albums/v620/skopetski/Food/gouda.jpg Brie http://img.photobucket.com/albums/v620/skopetski/Food/briemyvalentine.jpg Edited April 14, 2011 by Digital Man Link to comment Share on other sites More sharing options...
ILSnwdog Posted April 14, 2011 Share Posted April 14, 2011 My favorites are colby, mild cheddar, and provolone. Link to comment Share on other sites More sharing options...
ILSnwdog Posted April 14, 2011 Share Posted April 14, 2011 Anyone a fan of fromundagh? Link to comment Share on other sites More sharing options...
Good,bad,andrush Posted April 14, 2011 Share Posted April 14, 2011 QUOTE (ILSnwdog @ Apr 14 2011, 10:57 AM) Anyone a fan of fromundagh? I think i know what that is. I love feta, gouda, panel, and sharp cheddar the best. But feta is number one. Gorgonzola is good too. Link to comment Share on other sites More sharing options...
tel Posted April 14, 2011 Share Posted April 14, 2011 dairylea and philadelphia Link to comment Share on other sites More sharing options...
Mara Posted April 14, 2011 Share Posted April 14, 2011 Feta, gorgonzola, Havarti, Brie & Camembert both. Humboldt Fog from California is really good. And I love epoisse, which is just about as bleu as bleu cheese can get, to the point of being runny. People either love it or hate it. I love just about all cheese save for Swiss, which I can easily do without. I will also pass on casu marzu. The line must be drawn somewhere, and I choose to draw it at the eating of live maggots. Link to comment Share on other sites More sharing options...
circumstantial tree Posted April 14, 2011 Share Posted April 14, 2011 QUOTE (Mara @ Apr 14 2011, 12:35 PM) Feta, gorgonzola, Havarti, Brie & Camembert both. Humboldt Fog from California is really good. And I love epoisse, which is just about as bleu as bleu cheese can get, to the point of being runny. People either love it or hate it. I love just about all cheese save for Swiss, which I can easily do without. I will also pass on casu marzu. The line must be drawn somewhere, and I choose to draw it at the eating of live maggots. You and I seem to like and dislike the very same cheeses. I think Havarti is alltime fave and then cheddar and gouda. Link to comment Share on other sites More sharing options...
Hatchetaxe&saw Posted April 14, 2011 Share Posted April 14, 2011 There's an unpasteurised Brie, Brie De Meaux, God it's sensational, really strong. Some great Irish farmhouse cheeses out there. Bluebell & Saint Tola goats cheese are fantastic. Gubbeen and it's smoked counterpart is also gorgeous. Cashel Blue is fab, quite strong. Any of the classic English ones, Stilton, Red Leicester, Swaledale, Wensleydale and on and on. Double Gloucester is heaven. Boo hiss to all of the processed crap. MMMMMMMMMMMMMM..cheese....and a good relish, or a nice quince jam. Link to comment Share on other sites More sharing options...
1-0-0-1-0-0-1 Posted April 14, 2011 Share Posted April 14, 2011 I definitely like the Danish cheeses. Havarti and Edam are tops for me. Link to comment Share on other sites More sharing options...
Mara Posted April 14, 2011 Share Posted April 14, 2011 QUOTE (1-0-0-1-0-0-1 @ Apr 14 2011, 02:57 PM) I definitely like the Danish cheeses. Havarti and Edam are tops for me. Even people I know who don't much care for cheese say they like Havarti. It took a lot to get my husband to try it, as he's very suspicious of any cheese that isn't cheddar or mozzarella, but he LOVED it. Link to comment Share on other sites More sharing options...
1-0-0-1-0-0-1 Posted April 14, 2011 Share Posted April 14, 2011 No cheese thread would be complete without a visit to Link to comment Share on other sites More sharing options...
Hatchetaxe&saw Posted April 14, 2011 Share Posted April 14, 2011 What cheese is made backwards? Edam. I'll get my coat. Link to comment Share on other sites More sharing options...
1-0-0-1-0-0-1 Posted April 14, 2011 Share Posted April 14, 2011 QUOTE (Hatchetaxe&saw @ Apr 14 2011, 03:15 PM) What cheese is made backwards? Edam. I'll get my coat. That was cheesy. Link to comment Share on other sites More sharing options...
GhostGirl Posted April 14, 2011 Share Posted April 14, 2011 QUOTE (Hatchetaxe&saw @ Apr 14 2011, 02:15 PM) What cheese is made backwards? Edam. I'll get my coat. I adore you. Just sayin'. Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted April 14, 2011 Share Posted April 14, 2011 QUOTE (Good,bad,andrush @ Apr 14 2011, 10:19 AM) QUOTE (ILSnwdog @ Apr 14 2011, 10:57 AM) Anyone a fan of fromundagh? I think i know what that is. I'm guessing you don't Link to comment Share on other sites More sharing options...
Hatchetaxe&saw Posted April 14, 2011 Share Posted April 14, 2011 QUOTE (1-0-0-1-0-0-1 @ Apr 14 2011, 07:28 PM) QUOTE (Hatchetaxe&saw @ Apr 14 2011, 03:15 PM) What cheese is made backwards? Edam. I'll get my coat. That was cheesy. That cheese joke was whey over my head.... TAXI!!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
Mara Posted April 14, 2011 Share Posted April 14, 2011 Doesn't this thread make you Link to comment Share on other sites More sharing options...
EveryNerveAware Posted April 14, 2011 Share Posted April 14, 2011 I keep hearing rim-shots while reading this topic. Colby for me... http://www.cedarvalleycheesestore.com/images/colby.jpg Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted April 14, 2011 Share Posted April 14, 2011 My favorites... (Soft -> Hard) Edam Full Cream Muenster Xtra spicy pepper jack Sharp Cheddar Pecorino Romano Link to comment Share on other sites More sharing options...
Tick Posted April 14, 2011 Share Posted April 14, 2011 I love so many but the first thing that came to mind is, extra sharp provolone. It brings back great memories of Italian family get together's of my youth. Link to comment Share on other sites More sharing options...
librarian Posted April 14, 2011 Share Posted April 14, 2011 Ricotta, Provolone, Mozzarella, Brie, Munster Link to comment Share on other sites More sharing options...
CMWriter Posted April 14, 2011 Share Posted April 14, 2011 Annnyyythiiinngg... Oh my GOD. I love cheese. All cheese. I have never had a cheese I didn't like. I can't pick just one. Different cheese for different occasions!! But Pepper Jack is always delicious. Always. Any meal. Any time of the day. Link to comment Share on other sites More sharing options...
Janie Posted April 14, 2011 Share Posted April 14, 2011 Link to comment Share on other sites More sharing options...
ColdFireYYZ Posted April 14, 2011 Share Posted April 14, 2011 I love feta and blue cheese. I like just about every type pf cheese except for Swiss. The only time I can eat it is melted on a hot sandwich. Otherwise, I hate it. Link to comment Share on other sites More sharing options...
Rushman14 Posted April 14, 2011 Share Posted April 14, 2011 this is what I use for grilled cheese. http://www.couponmaximizer.com/wp-content/uploads/2011/01/kraft+singles.jpg Link to comment Share on other sites More sharing options...
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