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Your Favorite Cheese

post #1 of 88
8/13/08 at 7:22pm
Thread Starter 
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
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post #2 of 88
8/13/08 at 8:02pm
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
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post #3 of 88
8/13/08 at 8:16pm
I really like longhorn cheddar, it's a mild rich tasting cheese (Is that an oxymoron?) that is just deligtful on crackers or on hamburgers.
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post #4 of 88
8/13/08 at 9:11pm
I love brie. Just a nice wedge of it by itself. Or with a thick slice of baguette to munch on with it.
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post #5 of 88
8/13/08 at 11:45pm
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.
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post #6 of 88
8/14/08 at 5:29am
Do you have a Trader Joe's near you? The TJ's in my area carry a real Roquefort at a price much below $30.00 / lb. Might be worth checking out. Roquefort is a fine cheese :lips:

shel
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post #7 of 88
8/14/08 at 9:35am
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.
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post #8 of 88
8/14/08 at 12:10pm
Thread Starter 
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.
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post #9 of 88
8/14/08 at 12:17pm
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.
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post #10 of 88
8/14/08 at 12:18pm
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

Enjoy the Food!

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post #11 of 88
8/14/08 at 12:27pm
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:
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post #12 of 88
8/14/08 at 12:33pm
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.
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post #13 of 88
8/14/08 at 12:35pm
The local wegmans, in strawberry season,took a small wheel of brie, topped it with strawberry marscapone, then fresh sliced strawberries and made literally a "cheese"cake......it was....a. maze. ing.
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post #14 of 88
8/14/08 at 12:41pm
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.
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post #15 of 88
8/14/08 at 1:35pm
Talegio:lips:
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post #16 of 88
8/14/08 at 2:29pm
Port Salut

Humbolt Fog

Cashel Blue

Camembert

Boursin

Reblouchon

Gorg and Maytag

just to name a few.
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post #17 of 88
8/14/08 at 4:36pm
I am boring, Cabot extra sharp white cheddar and Maytag Blue:smiles:
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post #18 of 88
8/14/08 at 5:05pm
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
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post #19 of 88
8/14/08 at 6:38pm
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
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post #20 of 88
8/14/08 at 6:41pm
Israeli feta is one of my favorite fetas .... mmmm!

scb
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post #21 of 88
8/14/08 at 7:26pm
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.
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post #22 of 88
8/15/08 at 7:35am
Mike,

Limburger was the one I named as those I've tasted that I outright did not like. Apologize for the confusion but that is the gawd awful worst cheese I've ever had. Never could get past the smell. P.U.! (Positively Undesireable).
:rolleyes::smiles:
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post #23 of 88
8/15/08 at 3:59pm

New Cheese Discoveries

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
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post #24 of 88
8/16/08 at 3:35am
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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post #25 of 88
8/16/08 at 5:03am
Today I like Valdeon. :)
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post #26 of 88
8/16/08 at 5:43am
again last night i ordered the cheese plate....but for the life of me, can't remember one cheese.

I know that out of 9....4 were goat. 1 was sheep 4 were cow.....and I know I liked probably 7 of 9.
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post #27 of 88
8/16/08 at 7:34am
Admitedly, Berkeley is a food lovers paradise. The Cheese Board is an amazing shop - last I heard they carry close to 400 varieties of cheese. Don't know how accurate that number is, however, while looking at their blackboard menu, I counted 80+ varieties of goat cheese. Whew! You'd love this store, Tessa.

I'm just learning about cheese, and every week is a new adventure. Yesterday was the most exciting cheese day I've ever had. Apart from the two blue cheeses I mentioned, I tasted (and bought) a wonderful California "bandaged" cheddar from a small, local producer that was a multi-award winner (I'll post info later), discovered an amazing (possibly the best I've ever had) Reggiano, a chipotle-infused raw milk cheddar, and several other spectacular cheeses. I tasted about a dozen, bought five, and noted several others for future purchase.

It's surprising that you can't get the Roaring '40s considering that it's so close to home.

Happy munching,

shel
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post #28 of 88
8/16/08 at 7:37am

Corsican Feta

Yesterday I discovered, but didn't try, a Corsican feta. Have you tried that - anyone?

shel
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post #29 of 88
8/16/08 at 8:55am
My friends in France say I eat cheese like a child because I eat only young, relatively mild cheeses. Well, cheddar is an exception; the older, the better.

As for a favorite? Hm... here's a short list in order of preference:
  • Grana Padano
  • Wisconsin cheddar (at least 2 years old)
  • Mimolette (any age)
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post #30 of 88
8/16/08 at 9:35am

For Cheddar Lovers

Yesterday at The Cheeseboard in Berkeley I was fortunate to have a taste of the vintage, cloth, or bandage, wrapped cheddar made by Fiscalini Farmstead Cheese. The cheese was so delightful and full flavored that a chunk just had to come home with me. This is a cheddar that definitely rates a taste.

More than just the cheddar I had, Fiscalini Farms produces a number of other cheddars and a cheese called San Joaquin Gold hich I'm anxious to try.

Fiscalini Farmstead Cheese - Modesto, California - Premium Quality, Gourmet Fine Cheeses

Cheese by Hand » Fiscalini Cheese Company

shel
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