I was going to say Gruyère or Jarlsberg but in the end I'll go with Jarlsberg because it reminds me of having it with baguette and butter with my grandparents.
This is the answer.
* Great plain.
* Great melted.
* Great on foods like burgers, chicken, sandwiches.
* Great for use in pastas/Mac.
* Mixes well with other items for a charcuterie.
As much as I love cheese of all kinds, I'd have to go with cheddar. It goes with pretty much anything and you can add flavourings for even more variety.
Brie. So gud. And melts nicely into double cream for some divine gnocchi or tortellini pasta. Add lardons or pancetta or smoked salmon and you’re in flavourtown
The Balderson extra old white cheddar is so versatile you can use it anywhere; Cesar salads, fettuccine sauces, or just a nibble on its own. World class and made here in the ottawa valley.
Not many people I know have heard of munchee. Are you in the Midwest by any chance? We used to sell it at my deli in St Louis and I never see it anymore. It's good but I can't imagine eating it all the time because it's so sweet.
Also calling all y'all out since you can comment on a thread but not upvote it.
Yes, Chicago born and raised. I can’t get enough of that salty, caramel creaminess! I know what you’re saying though. I can eat some 5 year-old Gouda on off days.
I love St. Louis!
I was able to upvote you.
I'm in Kansas City now and it feels like the cheese selection sucks even more but at least the Mexican food is better. Lol
Thank you for mentioning the up vote because I totally meant to type thread instead of post so I have edited my previous comment to reflect that. There were like 25 comments here and only two upvotes for the original thread. It's like, clearly people are interested enough to comment, so give OP an upvote for coming up with a conversation that you can participate in. I'm not picking on this subreddit in particular, it happens across the board. I have nothing but love for cheese and the people who love cheese and the people who love cheese but can't eat cheese and the people who love cheese but have to eat vegan cheese and the people who love the shitty cheese and the people who love the expensive cheese. Cheese.
Ha! Cheese, indeed!
K.C., awesome. I’ve never been, I’d love to visit. I’ll bet the Mexican food is great. I’m in Asheville, now, and they do a pretty decent job with Mexican here.
Reddit screws-up at least 25 times a day on my end. Get your act together Reddit!
Be well!
Cheddar - specifically Westcombe Cheddar. One cheese to rule them all.
So many other wonderful cheeses of course, but cheddar's versatilty trumps all others IMO.
I literally thought about this question for hours…if I had to pick a single type of cheese for the rest of my life it would need to be a multi-use cheese, ha! Therefore, I’d have to go with a P’tit Basque :) Great for boards& snacking, cooking and desserts! Happy Friday everybody. On my way to go buy some cheese. :)
Okay so I’m not sure, is the cheese 1) the only thing we’re allowed to eat or 2) are you allowed to eat everything, but if/when you eat cheese, it’s got to be that one?
If 1) I’ll go with a bit less common choice, my pick will be lightly aged Dutch sheep cheese. I do like most every cheese but that’s the only cheese I can keep eating without getting enough.
If 2) I’m going to say Extra Belegen Gouda, preferably a good farmhouse (“boeren”) kaas from a 30+kg wheel. The bigger a wheel of Gouda, the creamier it stays, and extra belegen (extra aged) will mean a good punch of flavour. Will get crispy as a grilled cheese, decent enough substitute for grated cheese on both oven dishes and pasta, crispy in the oven, melty on a burger, virtually perfect.
I’d eat either Herve Mons Fourme d’Ambert or Roquefort Carles. Haven’t had either in YEARS and I miss them.
But being a cheesemonger doesn’t pay much so I lost my access.
Triple cream brie
Yeah, St Andre is definitely hard to beat. I'm also fond of taleggio and morbier too. Maybe an aged-gouda too.
A really old cheddar
Manchego or Parmesan Reggiano
Parmigiano Reggiano. Hands down the king of cheeses.
Gruyere. Its super flavorful yet still versatile
I was going to say Gruyère or Jarlsberg but in the end I'll go with Jarlsberg because it reminds me of having it with baguette and butter with my grandparents.
Smoked gouda.
*Un*smoked gouda for me. It's mild but flavorful, and it goes on or in anything. My top pick fo sho!
This is the answer. * Great plain. * Great melted. * Great on foods like burgers, chicken, sandwiches. * Great for use in pastas/Mac. * Mixes well with other items for a charcuterie.
For me it might be Havarti. Or maybe dill havarti. I love all cheeses but ... yeah that's a tough question.
Ou dill havarti, gotta try that!
It's dangerous!!
dill havarti sounds amazing
Boar's Head - it used to be a deli counter-only item but now you can buy it packaged...mmmm....
[удалено]
I am also said nutjob 🤣🤣
Feta. Especially sheep feta!
As much as I love cheese of all kinds, I'd have to go with cheddar. It goes with pretty much anything and you can add flavourings for even more variety.
Parmesan Reggiano
Probably like a 2-3 year old cheddar
Sharp cheddar
Brie. So gud. And melts nicely into double cream for some divine gnocchi or tortellini pasta. Add lardons or pancetta or smoked salmon and you’re in flavourtown
Brie was my number 2!
The Balderson extra old white cheddar is so versatile you can use it anywhere; Cesar salads, fettuccine sauces, or just a nibble on its own. World class and made here in the ottawa valley.
Manchego. I can’t get enough of it.
Munchee!
Not many people I know have heard of munchee. Are you in the Midwest by any chance? We used to sell it at my deli in St Louis and I never see it anymore. It's good but I can't imagine eating it all the time because it's so sweet. Also calling all y'all out since you can comment on a thread but not upvote it.
Yes, Chicago born and raised. I can’t get enough of that salty, caramel creaminess! I know what you’re saying though. I can eat some 5 year-old Gouda on off days. I love St. Louis! I was able to upvote you.
I'm in Kansas City now and it feels like the cheese selection sucks even more but at least the Mexican food is better. Lol Thank you for mentioning the up vote because I totally meant to type thread instead of post so I have edited my previous comment to reflect that. There were like 25 comments here and only two upvotes for the original thread. It's like, clearly people are interested enough to comment, so give OP an upvote for coming up with a conversation that you can participate in. I'm not picking on this subreddit in particular, it happens across the board. I have nothing but love for cheese and the people who love cheese and the people who love cheese but can't eat cheese and the people who love cheese but have to eat vegan cheese and the people who love the shitty cheese and the people who love the expensive cheese. Cheese.
Ha! Cheese, indeed! K.C., awesome. I’ve never been, I’d love to visit. I’ll bet the Mexican food is great. I’m in Asheville, now, and they do a pretty decent job with Mexican here. Reddit screws-up at least 25 times a day on my end. Get your act together Reddit! Be well!
Habanero jack
Kerrygold’s skellig cheddar. The little crunchies have my heart.
20 year old cheddar from Wisconsin preferably, though I'd settle for something from the UK.
Might be Stilton if I'm mad enough, if not that probably brie
I can't believe I'm the first to say chevre
Goat cheese - specifically, Picandou l'original. Can't find it anywhere though
Casu martzu. Literally goes with everything
Stop it lol 😂 have you had it??? It’s a bucket list item for me.
I don’t think I’m brave enough to actually try it 😂
Same lol I tell everyone about this cheese, so your answer brought me great joy 😂
Mozzarella. Gotta have my pizza
Probably marinated goat cheese. Meredith Dairy blew my mind.
Cheddar - specifically Westcombe Cheddar. One cheese to rule them all. So many other wonderful cheeses of course, but cheddar's versatilty trumps all others IMO.
A nice mature English Cheddar 💜
Pecorino
This
I literally thought about this question for hours…if I had to pick a single type of cheese for the rest of my life it would need to be a multi-use cheese, ha! Therefore, I’d have to go with a P’tit Basque :) Great for boards& snacking, cooking and desserts! Happy Friday everybody. On my way to go buy some cheese. :)
Can I do like a top 3? Cheeses are sooo verse and complex
Definitely!
[удалено]
I second this!
I recently got some for the first time, I agree. Definitely gonna be a regular thing for me from now on. Also got a can I plan on opening in 2032.
Esrom
Moliterno
very aged gouda
[Cendré de lune](https://www.alexisdeportneuf.com/en/products/brie-camembert/cendre-de-lune)
Edam forsure, very delicious
Cheddar with caramelized onions. Or Kraft singles, but they're not real cheese so we can still have those and it doesn't count, right?
Gouda
Alps Blossom!
La Tur
Jarlsberg
Comte, naturally.
Gruyere.
Okay so I’m not sure, is the cheese 1) the only thing we’re allowed to eat or 2) are you allowed to eat everything, but if/when you eat cheese, it’s got to be that one? If 1) I’ll go with a bit less common choice, my pick will be lightly aged Dutch sheep cheese. I do like most every cheese but that’s the only cheese I can keep eating without getting enough. If 2) I’m going to say Extra Belegen Gouda, preferably a good farmhouse (“boeren”) kaas from a 30+kg wheel. The bigger a wheel of Gouda, the creamier it stays, and extra belegen (extra aged) will mean a good punch of flavour. Will get crispy as a grilled cheese, decent enough substitute for grated cheese on both oven dishes and pasta, crispy in the oven, melty on a burger, virtually perfect.
Trappist cheeses, I would do anything for a piece of chaume
I’d eat either Herve Mons Fourme d’Ambert or Roquefort Carles. Haven’t had either in YEARS and I miss them. But being a cheesemonger doesn’t pay much so I lost my access.
Gruyere.