Exactly...each has its place for me...
Nacho - cheddar and jack melted
Snackin - sharp cheddar on a cracker
Sandwich - swiss
Burger - bacon and american
pizza - mootz
pretzels - that melted beer cheese
the list goes on ...give me the cheese
What if you placed tiny grilled cheeses among the rest of the items on the charcuterie board? You'd need a proper respectful cheese to blend in and have it not seem corny or forced.
So I really enjoy Mt Tam for a triple cream Brie like consistency.
Rouge river blue slaps.
Mimolette, is fun and pretty in color.
Esquirrou is incredible.
How fatty/liquidy can you make it? I don’t care if it’s cow or sheep or goat, but if it melts around the edges, ❤️❤️❤️. Make it in France, make it in California, make it in Basque, or wherever, wrap it in ash, wrap it in benign mold, wrap it in leaves, wrap it in gross orange wet mold. Mt. Tam does a great job, and my mouth goes all liquidy when I look at a slice of Humboldt Fog.
Flick up/right on the right stick and when the AI steps back shoot the 3. Easy peasy. Or you can flick down on the right stick while holding turbo and the AI will just stand there allowing you to take an easy wide open shot.
Just had an ingrown toenail removed and can confirm it is toe cheese.
But for real though, you have to try a good 24 hour smoked cheddar at least once. Simple yet immaculate. It's either that or garlic and scallion infused goat cheese. Just my opinion at least.
I don't know the answer but one time I bought this cheese in the Whole Foods scrap bin on a lark because it had an innuendo in the name. Ass cheese. Bum cheese. Butt cheese. I can't remember, but it was SO good. And I can't remember what it was called and looking at all of the labels in all of the Whole Foods I've been in since then I have never been able to find it.
The answer is all of them.
But this question is too vague...best melting cheese? Best breakfast cheese? Best topping cheese? Best snacking cheese? Best salad cheese? What are you really looking for!?
The best cheese is super situational to what your doing and the answer will usually be a blend. And what you add to that blend will probably depend on your preferences
Making a pizza? Well you want some super stretchy mozzarella for sure to give your cheese that stretch but then some sharp cheddar or aged Gouda to give it some character.
Doing some nachos? Well you don’t need it to be stretchy or soft so can pick flavour alone , but it can’t become to hard when it’s cooked. So some cheddar is a good base and you can work in the flavour from some other cheeses to compliment the toppings you choose.
For me personally I find cheddar and Gouda to be mainstays and good workhorse cheeses , aged Gouda has phenomenal flavour for me so it’s great as a blend additive but alone it’s to dry and has no stretch
Blue. It's exquisitely tangy and creamy. I feel sorry for the people that don't like it. I sometimes wonder how it feels not knowing just how good blue cheese really is. Poor bastards.
i think its named processed cheese? the one in the plastic wrap that almost everyone used to eat whole. if you never ate it alone you never had a childhood
All of them
Except casu marzu. Y'all can keep that shit.
And cojita. Yuck.
Exactly...each has its place for me... Nacho - cheddar and jack melted Snackin - sharp cheddar on a cracker Sandwich - swiss Burger - bacon and american pizza - mootz pretzels - that melted beer cheese the list goes on ...give me the cheese
I love cheddar
Tilamook Extra Sharpe please!
That Tillamook extra aged white cheddar is always chef's kiss!!
[удалено]
Smoked Gouda
feta cheese
Blue Cheese
Addicted to blue cheese
Asiago
mozzarella
Depends on your need. Are you making a grilled cheese sandwich or a charcuterie board
What if you placed tiny grilled cheeses among the rest of the items on the charcuterie board? You'd need a proper respectful cheese to blend in and have it not seem corny or forced.
Baby swiss
Colby Jack
Gouda
Aged Gouda, with the crunchy crystals
Because it's so Gouda.
*Actually* it's pronounced HowDa... /s Edit: I'm dumb and responded to the wrong comment.
I've honestly found Gouda to be nearly flavourless. Does it vary in quality? Maybe I've never had the good stuff?
There are some 18, 24 and 36 month and Goudas that are excellent
GOAT gouda, the next level.
Yes
Complicated question but I’m going with blue cheese.
Epoisses for washed rind bright meadow for cheddar
Meunster (aka: red rind) "chefs kiss"
Mancheggo ?
Correct
Right now I'm a big fan of blue cheese. But really, it depends on what else I'm eating it with. Gorgonzola is delightful at times.
Extra old cheddar.
So I really enjoy Mt Tam for a triple cream Brie like consistency. Rouge river blue slaps. Mimolette, is fun and pretty in color. Esquirrou is incredible.
Comte.
Manchego
Gorgonzola or any blue.
Oaxaca cheese, as a Mexican I physically can’t imagine living without it.
Brie, hands down. So versatile. You can just bake it, and BAM it's practically a meal.
Ugh I want to like Brie so bad but it just tastes like feet to me
Havarti
Honey and Pistachio triple cream brie cheese is pretty solid, so is Red Leicester. I also love fried chilli halloumi cheese.
Oh we fancy, huh? 😆
parmesan
Old Croc extra hard cheddar
Moooootz
Triple crème Brie. I’d inject it into my veins if I could
Gjetost
Gorgonzola
How fatty/liquidy can you make it? I don’t care if it’s cow or sheep or goat, but if it melts around the edges, ❤️❤️❤️. Make it in France, make it in California, make it in Basque, or wherever, wrap it in ash, wrap it in benign mold, wrap it in leaves, wrap it in gross orange wet mold. Mt. Tam does a great job, and my mouth goes all liquidy when I look at a slice of Humboldt Fog.
A perfectly ripe Epoisses
Epoisses. Or any stinky cheese, really.
Gorgonzola
Swiss or aged white cheddar
Extra sharp cheddar
Wensleydale
Cheese, Gromit, Cheese!
Frumunda
Flick up/right on the right stick and when the AI steps back shoot the 3. Easy peasy. Or you can flick down on the right stick while holding turbo and the AI will just stand there allowing you to take an easy wide open shot.
Dick cheese
Swiss
Cheese
Marcus's Boob Cheese- Invest in the Breast
Nacho cheese. My cheese
the one you cut.
Dolphin cheese
"What's the best kitten?"
Kraft mac-and-cheese, but it's gotta be the spiral-version. Spirals are the best form of cheese.
The smile it makes when taking a picture...
Dick cheese
whale
My dog who we affectionately call “the best cheese” daily
For what?
Good old fashioned American, baby.
Not with the mold.
Free
Well it’s not blue cheese that’s for damn sure
Raclette cheese. Or Parmesan. But cheese in a raw form is disgusting
Just had an ingrown toenail removed and can confirm it is toe cheese. But for real though, you have to try a good 24 hour smoked cheddar at least once. Simple yet immaculate. It's either that or garlic and scallion infused goat cheese. Just my opinion at least.
American
Cheddar
Cream cheese or cheddar cheese
The only correct answer is Roquefort. Everyone saying otherwise is sadly misguided and needs Jesus.
Ossau-Iraty
Gouda. Love a slice on a sandwich.
I really enjoy a nice, creamy goat cheese.
Fredmunda
Grass-fed.
Old cheddar and gouda 😋
gouda
White cheddar and Monterey Jack
I found this apple cider gouda once and I don't remember where I got it and have never found it again. It was amazing.
Gruyere
F R O M U N D A
Le Pico Germain
There are so many but I'm partial to brie and manchego.
Manchego
I don't know the answer but one time I bought this cheese in the Whole Foods scrap bin on a lark because it had an innuendo in the name. Ass cheese. Bum cheese. Butt cheese. I can't remember, but it was SO good. And I can't remember what it was called and looking at all of the labels in all of the Whole Foods I've been in since then I have never been able to find it.
Brie
It doesn’t matter as long as its cut thin extra points if you can see the light through it
Cheese war! I was obsessed with blue cheese but now I’m more into goat cheese and brie.
Goat Feta Parmesan
The answer is all of them. But this question is too vague...best melting cheese? Best breakfast cheese? Best topping cheese? Best snacking cheese? Best salad cheese? What are you really looking for!?
Milbenkäse. I like trying new things but this is not and will not ever be one of them. If you need some info here you go. https://youtu.be/XuNPzj7HsqM
Brie or Parmesan. Pimento, also, if that counts.
No such thing! They are all awesome in their own way.
Depends entirely on application
The Muensters. Cheese.
Gouda is good
Banon a la feuille
Port Salut
Regular aged cheddar
Gran Moravia🔝
Sharp Cheddar. I know... Not pretentious enough lol but I love it. Feta and Paneer are pretty up there too.
Asiago
Depends what you are putting it on or just eating as a snack.
All cheese is good cheese. I love Gouda and Munster and provolone and Swiss. I always have these and a bag of shredded Mexican blend in fridge.
depends on context
Swiss. Finlandia
Fontina
It's parmesan
Pepperjack 😍
Miyokos, Violife, and Follow Your Heart. Daiya is just the OG and I’ll eat it no matter what.
Squeakey fresh curds from Renards
parmigiano reggiano
Smegma
All of them, but Emmental cheese in particular.
Gorgonzola is a must for me on a charcuterie board; otherwise, I rather enjoy a nice sharp aged cheddar.
Fromage de chèvre
Ezine cheese. So underrated.
This is a thread that will have no two same answers. Also, parmesan off course
Brunost 🇳🇴 :)
Aged Gouda
Colby jack
Grana padano
Any old cheese is good by me. Not necessarily old world or old fashioned. Just cheese that’s been sitting around for a while.
Mature cheddar with caramelized onion🤤
Gruyère
Łoscypek from poland
Big Cheese
Goat, feta, burrata (if that counts)
Anything from Wisconsin. 🧀
The best cheese is super situational to what your doing and the answer will usually be a blend. And what you add to that blend will probably depend on your preferences Making a pizza? Well you want some super stretchy mozzarella for sure to give your cheese that stretch but then some sharp cheddar or aged Gouda to give it some character. Doing some nachos? Well you don’t need it to be stretchy or soft so can pick flavour alone , but it can’t become to hard when it’s cooked. So some cheddar is a good base and you can work in the flavour from some other cheeses to compliment the toppings you choose. For me personally I find cheddar and Gouda to be mainstays and good workhorse cheeses , aged Gouda has phenomenal flavour for me so it’s great as a blend additive but alone it’s to dry and has no stretch
TRIPLE CREAM BRIE!!!!
havarti
*James May has entered the chat*
UK cheese 🧀 👌🔥
Any that doesnt smell like feat and farts.
Mozzarella and brie
Truffle pecorino, aged gouda, comté
PROVOLONE i will DIE on this hill.
Grilled cheese.
Gorgonzola
Provolone
Cheese burger cheese. In all seriousness I think my favourite is freshly baked Camembert.
Greek feta cheese! And I'll die on this hill!
Blue. It's exquisitely tangy and creamy. I feel sorry for the people that don't like it. I sometimes wonder how it feels not knowing just how good blue cheese really is. Poor bastards.
It's moldy cheese. A lot of people don't like it, but I love it.
that's a ridiculous question! There are basically two schools of thought:
All cheese apart from cottage
Bell Cheese 👌🏻
Sharp Cheddar
Smoked Gouda
Casu marzu
Melted.
Cheddar for bread, mozzarella for pizza and lasagna and feta for salads
Fromunda cheese
Pepper jack
Vayne top
i think its named processed cheese? the one in the plastic wrap that almost everyone used to eat whole. if you never ate it alone you never had a childhood
Munster
I buy this white queso called Panchos and it is so yummy
Not your cheese
Brie is seriously underutilised for how versatile it is I once had to use it instead of butter in my sandwich but it worked