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Your Favorite Cheese

22K views 87 replies 39 participants last post by  offersushi 
#1 ·
I thought it would be interesting to talk about your favorite cheese. I guess I have to limit it down so Ill say your favorite cheese on a platter or to clean your palet.


I love a good bleu cheese. I like all cheeses but a bleu is my love. :D
 
#2 ·
My current absolute favorite is Millefoglie al Marzemino: Millefoglie Marzemino

I like most blue cheeses, and creamy, rich chevres are wonderful. A very sharp, aged cheddar does it for me as well. As does the king of cheeses, Reggiano, especially the fall batches (October, November) that are 18-22 months or so aged. There are so many others that I like, but these may be my favorites right now.

scb
 
#5 ·
One of the local markets has this Roquefort that I REALLY like, sometimes with crackers and fruit, mostly just plain. I keep meaning to make some roquefort dressing with it, but by the time I get around to thinking about the dressing, the cheese is already gone. At 30 or so bucks a pound I don't buy very much at a time. If only I still had a real job, drat. Need any Linux/Unix sys admin consulting? Will work for cheese. Hmmm, must be a Wallace and Gromit reference in here somewhere.

mjb.
 
#7 ·
I've said it a thousand times.. I feel guilty because I cannot (or don't enjoy a lot of cheeses) Most of the stronger ones taste to me like gauze, strong medicinal astringent taste that really disagrees with my taste buds. I don't know if it is my tastes or the medicines I take, but I can't take even mild blues taste like that to me. I feel bad because there's so much artisan cheese out there. I have sat down with experts trying to find one that doesn't make me :cry: but so far it appears that all I really like is a good cheddar and Israeli Feta. Has to be Israeli, it's the only one I really like!
Oh and of course the mild ones, the triple cremes, goudas, and harvarti.
 
#8 ·
I like a good goat cheese too like something along the lines of Garrotxa.

All in all, Cheese is good.

I like brie too but sometimes is a little to stinky for my likings. Guess brie is more of a expereince thing, like you more you eat it the better it gets, I do like a saltier brie than any other.

You get yourself a nice peice of cheese and a big peice of crusty bread and youve got yourself a party.
 
#9 ·
Well, I'm not well up on MANY different cheeses, I know basics, just like I know basics of wine...but a good expensive one would be kind of wasted on my palate......for now. :)

However, I can eat a good creamy goat cheese all day...

I like Gouda as well.

I always get the cheese plate at dinner, but most of the time, I haven't a clue what I'm eating...I just eat and by that time, I've had a few glasses.
 
#10 ·
I do love cheese:smiles: yum...yum!

I think my comfort zone must be blue cheese. It seems like every time I go into WholeFoods or TraderJoes I walk out with a blue cheese of some sort. But I really enjoy a good hard cheese as well. In fact...the only one that I have never really cared for is the orange square non-cheese.

Though I do enjoy cheese I am quite ignorant when it comes to different cheeses. I'd love to sit down and have someone educate me on cheese and pairings. But I really don't have the money for that. So until that day I suppose I'll lumber through the world of cheese.:talk:

dan
 
#11 ·
Brie, Brie and Brie.
I joke that if you are what you eat, I'm a wheel of Brie: A little round, pale and fuzzy on the outside, maybe a little crusty too but real mellow and slightly nutty on the inside.:crazy:

I like to do my Bubba Gump impression to describe all the ways to eat brie.
However, my all time favorite are nut (walnuts are best) crusted fried brie wedges with raspberry preserves to dip it in.:lips:
 
#12 ·
Oh, I love a good Brie, tied with a great oozing Brillat Savarin. However, depending on the mood I also love sheep/goat's milk cheese (Recently had a really nice Morbier), aged cheddar, and good Quebec Oka.
 
#14 ·
I like anything by Cypress Grove, especially their Humboldt Fog.
Their goat cheddar is awesome.
My current fave of theirs is the Fromage a Trois.

I used to think I hated goat cheese.
Now I know I just hate crappy goat cheese.
 
#18 ·
A moment of silence for you Ch.;) :D I don't know what I'd do if I couldn't enjoy cheese.

The list is far too long and even the short list would be difficult and to try and distinguish wich is my favorite would do a disservice to all the rest. But we do keep Boars Head Picante Provolone, Jarlsburg, Maytag and a couple heavy aged cheddars (10yrs white and gold) in the fridge on a consistant basis. As far as what I've tasted Yeah there were a couple that took a couple try's but.....:look: It would be far easier to list the ones I've eaten and did not like...outright.

So..... Those would be Limburger, umm, errr, uhhhhh yup Limburger :D
 
#19 ·
Humboldt Fog is an old standby here. It's really a great cheese, and reasonably priced as well.

Recently I learned of Cypress Grove's goat cheddar, and first chance I get, I'm going to try some. You're not the only person who's used the word "awsome" in connection with that cheese.

shel
 
#21 ·
Interesting...

We haven't seen any Israeli feta. We get French feta, which is less salty than Greek or, especially, Bulgarian. We'll keep an eye peeled.

Oldschool said "Limburger, umm, errr, uhhhhh yup Limburger..."

I certainly wouldn't claim it as my favorite, but there's a lot to be said for a thick slice of Limburger, thick slice of yellow onion, on a good rye bread with lots of mustard.

I guess I'd go with the blue cheese crowd for favorite. I particularly like Maytag Blue, and also the Spanish Cabrales.
 
#23 ·
This morning, while at the Cheese Board in Berkeley.
I tasted a couple of blue cheeses that I think you'll like. They are mild,
wonderfully flavored, and absolutely delicious.

One is called Montagnolo: http://www.champignon-usa.com/products_2.html and if you like Cambozola you'll love the Montagnolo. It has a very brie-like texture, silky and smooth.

The other is a mild yet deeply flavorful blue from, of all places,
Tasmania. It's called Roaring '40s Blue, and is scrumptious:
http://www.cheesemonthclub.com/pastnewsletters/vol5no3.htm It is similar to the Montagnolo, although not quite as "blue" in flavor and a little less brie-like

My preference is for strong blue cheeses, but these are so good that I had to buy them both to take home with me.

shel
 
#24 ·
OMG im so jealous that you can get the roaring 40s , i think that is quite possibly the most yummiest blue cheese i have ever tasted, i tried it in australia 4 years ago and can still taste it now every time i think about it, we cant get it in NZ unfortunatly

i love cheeses its so hard to just choose a few favourites, im sure in a past life i was a mouse or a rat because i love cheese so much .
 
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