What kind of cheese do you like?

[Archae]

For me, colby/Monterey jack.

[Ocelot II]

1. Just about all of it

except for the really stinky or slimy stuff. I'm especially fond of Jarlsberg these days.

[TreasonousBastard]

2. For sammiches I prefer Swiss: for just eating, a brie or one its...

many variants

[CrispyQ]

5. Oh yes, Swiss!!

On bagels, on sandwiches, in scalloped potatoes, I even do a pizza with Swiss & green olives & onions.

[True Dough]

3. Personally, I'm fond of

my brand of humor, which a lot of people describe as cheesy!

[Scottie Mom]

4. Baby swiss.

My fav by far!

[claudette]

6. Romano

Tied with sharp cheddar. As a child I remember eating small chunks of Romano that fell off and given to us when my Dad grated it. Most cheeses sold were not grated in those days 😊

Added: I like ALL cheese though. Those are my faves

[Golden Raisin]

7. Parmigiano Reggiano. Plus many more.

[chillfactor]

8. Two kinds are my favorites.....

Medium cheddar and Swiss

[multigraincracker]

9. Mozzarella made from

water buffalo milk.

[Grokenstein]

10. "Extra" sharp Cheddar, Pepperjack, Havarti

Sadly, while I love Mozzarella and Swiss they will mess me up

[3catwoman3]

11. Extra sharp cheddar.

Bleu - the more pungent the better
Brie/Camembert

[riversedge]

12. I grew up on colby--Colby WI -is just down the road. Anyway--now I prefer the chedders mostly.

[Earth-shine]

13. I want to know - is his name pronounced "Cheese-bro" or "Chess-bro"?

I hear both pronunciations from the same TV news personalities when discussing Kenneth Chesebro.

It matters. If his name is "Cheese-bro" I'm sure he had a hard childhood.



I like Jarlsberg.

[JoeOtterbein]

14. Brie always...

...does it for me!

[Tetrachloride]

15. This thread is vital to democracy -- your democracy

i am not voting for my favorite cheese

mine mine mine

[tableturner]

16. Bleus....especially Roquefort (VERY affordable at Trader Joe's) and St. Argur.

And basic Danish Blue costs only slightly more than domestic, but is much, much better!

On edit: I'll add Pecorino Romano to my list.

[mitch96]

17. Cabot Jalapeno Jack.. all the way. I normally don't eat cheese but when I do... It's Jalapeno jack

melted over corn chips.. Uff I'm a sucker for that.. Oh and a beer with it..Heaven..
m

[PurgedVoter]

18. Oaxacan Cheese!

Oaxaca is wonderful, imagine a low calorie (still cheese so not really low) mozzarella cheese with a buttery taste. Better yet, if it is the melting cheese and you make nachos, it stays cheese and doesn't turn to half grease in the microwave. Queso Quesadilla cheese will do this too.

Here is a recipe for brilliant nachos. First open a jar of pickled jalapeno slices and add some sugar and let that soak for 15 or more minutes. Get the big round tostada chips and arrange them on a plate. This makes big wonderful nachos with less leakage to the plate. Then grate the cheese, put on some sliced onions and the now sweet jalapenos.

This will microwave wonderfully and the onions should end up half way between fresh and glassy. Yum!

[electric_blue68]

32. Any particular brands for Oaxaca cheese? How long do you

microwave the cheese (over the nachos etc)?

Tia

[PurgedVoter]

34. I have enjoyed every Oacaca cheese I have met.

Some brands melt better than others. some don't melt. Best off try as many as you can. I look through the window to see how done the cheese is on the nachos. Hard to judge between microwaves.

[electric_blue68]

37. 👍

[Emile]

19. Extra sharp cheddar is my #1. I love

almost any cheese though.

[nuxvomica]

20. All by itself, provolone

In omelets and on salads, Swiss. On pasta, Romano, sometimes Parmesan. On hamburgers, American.

[justaprogressive]

21. Alot! See list:

Jarlsberg
Brie (French triple-cream please)
Double Gloucester
Wensleydale
Fontina
Gruyere
Provolone
Parmesan
Romano
Havarti
Jalapeno Jack
Swiss

[jcgoldie]

22. I make homemade goat cheese

They call it queso blanco in Mexico or paneer in India... it tastes sweet like the milk and you can fold in any herbs if you like. Delicious.

[area51]

23. Cheddar, Gouda, Iberico, Manchego n/t

[Elessar Zappa]

24. Sharp cheddar.

But I like most cheese.

[beemerphill]

25. Three Kinds

For most eating and topping hot dishes or casseroles it is Tillamook Sharp Cheddar.
When I am up in the land of Bullshit, Beer Farts, and Packers, it is a mild young Colby from a small local factory. If they have fresh cheese curds that are still warm from the vat, I'll have a handful or two.
On Salads, it is dry Feta of course.

[Chakaconcarne]

26. Rogue River Blue Cheese...

Rated best in the world

[DFW]

27. Several

Muenster (nothing to do with the real Münster, it is a Wisconsin invention, but I love it)

Gruyère (from the Swiss town of the same name)

A creamy Bulgarian feta, I don't know the name. It is offered at a stand in my small town near Düsseldorf three times a week. It is delivered in an oil with herbs, and it tastes like nothing else I've ever had. We've had friends in North America contemplate return trips here to Düsseldorf just to have brunch with us on days the market is open just to have more of this stuff.

[kairos12]

28. Exclamation Cheese

"Cheese Louise!"

[ProfessorGAC]

29. My Answer Is Yes

I'm not nuts about feta, but I eat it when it's available.
Can't think of a cheese I've tried that I didn't like.

[Nac Mac Feegle]

30. It all depends on the situation

A slice of smoked gouda on a cracker with some braunschweiger is a great nibble.

Gruyere and Black Forest ham with good mustard makes a wonderful Grilled Ham & Cheese sandwich (Croque Monseiur)

A thick slice of jalapeno jack on a grilled burger.

Maytag Blue in a dressing for a crisp lettuce salad.

Brie with mushroom duxelle on a cracker or toast point.

Cotija on an elote (Mexican street corn).

A slice of sharp cheddar with a slice of summer sausage on a cracker.

Small chunks of sharp cheddar, Parmesano Reggiano, brie, and goat cheese with grapes.

Chunks of Stilton with a good Port wine.

There are so many combinations and so many situations that it's impossible to restrict to just one type.

[electric_blue68]

31. One of my favorite food groups!😄 Extra Sharp cheddar. Manchego.Provolone (regular or aged)...

Last edited Sat Sep 16, 2023, 11:15 AM - Edit history (3)

Swiss, or Jarlesberg. Blue Cheese dressing.

These are my favorites, but I like a lot more.

Eta:
I had to come back, and add -
ricotta cheese because I was thinking of
white pizza last night! I love Sicilian, too. (which is, of course, mozzarella)

Had an independent pizza place that would also put fresh chopped garlic right next to their dollops of ricotta for their white pizza. Yuuuuuum!

[electric_blue68]

33. A special experience was when I was invited to Switzerland to visit my aunt (& uncle) to make art

with her in the village they lived in.

Since she wasn't able to cook anymore my uncle took over (and became quite good)

Anyway we were near the French border and he'd get some typical cheeses either from the supermarket in a big town, or a local shop two blocks away - but also that sometimes had small batch special ones from the different villages, including just over the Switzerland/French border.
Even had one with a thin line of ? ash going up the middle.

Very good times! 🧡

[sakabatou]

35. If I eat it straight, it'd be smoked gouda

Otherwise, it depends what I'll be eating with it.

[Xolodno]

36. Depends...

..on a pastrami sandwich, its got to be swiss. Roast beef, give me the Carolina Reaper. Straight up, depends what I'm in the mood for.