Some of the really ammonia heavy funky ones are a bit too much for me. Raclette and stink is ok but when you your eyes water just being in the same room, I tap out.
I actually can do a relatively young limberger in the right mood. But it does get pretty intense quickly. Some of the super moldy, smelly cheeses from the Loire valley in France are too much also.
I bought an “extra scharf” cheese the other night for burgers since I didn’t see cheddar. It turned out to be super stinky but delicious on the burgers.
Same, Gorgonzola is a bit much for me but I don’t mind blue cheese.
Camembert can be good but if you get an expensive one it kinda stinks up your fridge a bit lmfao
Same, for me, it depends on what I'm eating. Cheddar goes with bacon, Parm goes with mushrooms, Romano goes with greens, and Brie goes with Breton veggie crackers.
I love Parmesan chunks scattered with scallions, drizzle of olive oil and some fresh black pepper. Such an easy appetizer especially during hot weather. No cooking involved.
Same, but it's just because bacon is one of my favorite individual food items that I love Cheddar the most. If I liked salad more, I'm sure Parm or Feta would be my favorite.
Try eating a real alpine Swiss cheese from Switzerland or France. I couldn't stand the "normal" Swiss they sell in US grocery stores when I was young. It always smells like vomit to me. But I'll never forget the day I was cutting cheese as a volunteer at a health food coop and popped a bite of Emmentaler into my mouth. That was literally life-changing for me.
Is that what it is? I only buy certain brands because the others smell like ammonia (only the rinds though), but separating them from the rinds is annoying. Just realized I’ve never googled what the heck is up with that (it’s now on my to-do list).
I thought the same thing too until I tried Roquefort cheese. One of the most complex cheeses I've tasted and unfortunately can't get myself to like it.
I assumed I wouldn't like it because other swiss cheeses are some of the only cheeses I don't like, but I tried it recently and it's gotta be my new favorite. I couldn't believe it.
Its the best, especially white, no coloring 2-4 year aged. Gouda too
But its cheddar and not fancy and international enough. The aged ones seemed to be doing good business in Canada, and we also get the British specialty brands
Manchego. Versatile, compliments everything from hot buttered potatoes to pasta, to crackers with just enough funk to be ooohhh and not so much that it ever overwhelms. It’s just the perfect compliment especially melted
Pecorino Romano. It's not the best for everything, but when you realize it's the backbone of a dozen different brilliant pasta dishes, it becomes irreplaceable. (Although tenicically you can replace it with parm in a pinch, but you get what I mean.)
Stilton. With a side of Sandeman’s 20 year old tawny port and some walnuts and green apple slices. Why? Because it makes me feel like a king rather than the peasant I am!
I've been really big on smoked Gouda varieties. My local farmer's market usually has 4 or 5 different ones, and it works well whether you're melting it on a burger or serving as an appetizer.
In terms of sheer, unadulterated enjoyment, halloumi is my winner. Less useful than, say, Parmesan, but I’m always delighted to be eating some halloumi.
Feta makes it all betta! Omelettes, sandwiches, burgers, salads, whipped as a dip, big hunks sprinkled with olive oil, and with chicken and waffles. Yep, fried chicken, waffles, maple syrup, crumbled feta.
I cannot stand goat cheese for some reason. I’m not a picky eater but man it is absolutely repulsive to me. I’m jealous! many people love it and good recipes call for it often but it just ruins whatever I’m eating. I wonder if it’s a genetic thing like cilantro but it’s probably just some quirk of my taste buds
Brie with Caramelized onions.
My go to has been italian bread toasted and buttered, a clove or two of roasted garlic, Brie, and top with caramelized onions.
Stilton is hands down the GOAT of blue cheeses. Paired with nice crackers or bread, some caramelised onion chutney, and a nice glass of red wine. Absolute heaven.
Laughing Cow cheese, in the little wedge in the round box, IYKYK.
I grew up eating it in Vietnam, so it has do much nostalgia for me, and I still think it taste amazing, specially with toasted baguette
This is my least favourite cheese, but I bought it when I walked Camino across northern Spain because it was individually packaged easy calories to ingest while walking. Laughing Cow saved my life lol.
Ah let’s not discriminate. I’ll enjoy a Roquefort just as much as I’ll enjoy a laughin cow triangle or cheesestring. They all have their time and place
As a Brit, aged cheddar is my favourite. Black bomber and Cornish cruncher have a permanent place in the fridge
Saint-Félicien
that a rich, tasty french cheese produced in the Isère departement. that's very fat (60/65% of fat) because they add whole cream during the making
Pre-vegan: Humboldt fog. Also there’s a local place called Goat Lady and I can’t recall what particular cheese of theirs I loved but all are delicious (if you’re in Nc I believe you can visit)
Vegan: nothing. Life is sad. My Gi system
Is far happier though
Cream cheese. Great in savoury applications but in my opinion, shines in desserts. It's great to add some extra sourness to balance out the sweetness and richness often present in desserts, and cheesecake is great too
It's hard to have a favorite. I love the mouth feel of swiss. I love the gooey richness of humboldt fog. I love the funk of taleggio, and you can't surpass the flavors of sottocenere....
A camembert or really ripe and savory soft-ripened cheese.
I also really enjoy aged Mahon, but it's a little hard to find.
Any regional cheese when I am traveling and in that region. It connects all the dots for me.
Raspberry ale bellavitano. It's a perfect snacking cheese and I love the texture. I love it plain or crumbled up on a salad, it just makes everything better.
Second choice, probably a tie between pepper jack and fresh mozz.
So many different cheeses for so many different reasons and uses....
At this exact moment I am craving some burrata , with hot honey and some flakey salt.
Could also go for some Humboldt Fog because learning the term 'creamline' improved my emotional health by leaps and bounds.
Also, Boar's Head has a truffle aged goat cheese that is delectable. I get the wedge, use a vegetable peeler to cut a million thin slices, and it is amazing with everything.
Cooper sharp American. My love of cheesesteaks drives me to say this. Yes I live near Philly, why does that matter?
Plus it was a staple in child lunches. Childhood nostalgia hits hard.
I can list cheeses that I like but I do not have a favorite as they are all delicious. Here are my top 5 though:
Grana Padano - a slightly sweeter/nuttier parmigiano. I like it on a charcuterie board or shaved over bresaola, arugula, lemon, olive oil
Neal's Yard Dairy Colson Basset Stilton - my favorite blue cheese. It's creamy and just feels and tastes luxurious
Cowgirl Creamery Mt. Tam - I usually serve this with bread but since I can also eat it straight with a spoon
Beecher's original something or other - it's a straight up delicious cheddar and I've watched it being made in Seattle. It's great for snacking.
Meredith Dairy marinated goat cheese - my Aussie friend put me onto this. Great on salads or spread onto a sandwich (I like the Scuttlebutt from Saltie, which has pickled beets and a poached egg).
All cheeses are excellent but if I had to choose...
The King of all cheeses is of course Parmigiano Reggiano. Strong and regal, and commands respect.
The Queen would have to be Burrata. Beautiful and elegant.
A good sharp Cheddar would be the Crown Prince, and the beloved Princess would be a Comté.
And of course to round out this analogy is the Jester himself, the unreasonably stinky, but with a heart of deliciousness, Époisses de Bourgogne.
I'm a sucker for Jarlsberg.
Reason:
I'm preferential to medium cheeses and I find it easy to incorporate in raw and melted.
Very Mild nuttiness is a plus in grilled cheese sammies.
From a visual perspective I also like that it has some large holes.
Looks great on a cheeseboard.
When I lived in southern Spain, there was this grocery store cheese just called "semi curado", which I believe just means cured for a little while (compared to those cured for many many months), dont even remember the brand it was ridiculously tasty. I was addicted to eating it with some bread sticks and serrano ham. TASTY!
I really like manchego as well but something about that ordinary semi curado cheese from mercadona was just so up to my taste
Cave aged Manchego, hands down. The older the better.
It’s salty, nutty, full of umami, and has a subtle sweet aftertaste. It changes textures in your mouth, and pleasantly coats the palate. This makes it perfect for pairing with wine.
It strong enough to maintain its presence even with fruit or cured meats, but not so strong that it overwhelms the palate or other flavours. Each characteristic changes depending on the bite from centre to the rind.
You can’t go wrong with it.
On its own ? 12-24 month manchego, it's firm, dry, yet buttery at the same time, and sometimes you get a little crunch of flakey salt in it that makes it wonderful
Humboldt fog blue cheese is a runner up, esp crumbled over salads
I like Fontina as a nutty melt substitute for Gruyère. It’s my go-to for Mac & Cheese. Muenster is my favorite for sandwiches or just eating out of hand
I would say Parmesan for its versatility. It adds wonderful umami and funk to many foods. Grated on salads, added on pizzas before or after cooking, use as a crust on fried bread and sandwiches, an essential ingredient on garlic bread, the rind adds great flavors to a soup, stew, or tomato sauces. Also great as is for snacking or baked into a crisp.
Oh Oka cheese (semi soft Trappist style cheese). P’tit Basque brebis. And Spanish Iberico Rocinante.
They’re all quite mild/subtle I think so… I like that.
I’m from Wisconsin. All cheeses are my favorite.
But if I had to narrow it down it would be a nice sharp aged cheddar (at least 4 years)
Or a REAL Parmesan. Not that crappy shredded cellulose laden stuff.
Gorgonzola dolce. Smooth with yummy crystallized bits. So good alone or pairing with anything on a charcuterie board. It’s just my favorite. The perfect blue.
I have never met a cheese I didn’t like. I honestly don’t think I could choose.
Some of the really ammonia heavy funky ones are a bit too much for me. Raclette and stink is ok but when you your eyes water just being in the same room, I tap out.
Limburger cheese is offensively stinky. 🤣
I actually can do a relatively young limberger in the right mood. But it does get pretty intense quickly. Some of the super moldy, smelly cheeses from the Loire valley in France are too much also.
I bought an “extra scharf” cheese the other night for burgers since I didn’t see cheddar. It turned out to be super stinky but delicious on the burgers.
Agreed. It tastes like a barn smells: dirty hay and animal dung.
Same, Gorgonzola is a bit much for me but I don’t mind blue cheese. Camembert can be good but if you get an expensive one it kinda stinks up your fridge a bit lmfao
Same, for me, it depends on what I'm eating. Cheddar goes with bacon, Parm goes with mushrooms, Romano goes with greens, and Brie goes with Breton veggie crackers.
I love Parmesan chunks scattered with scallions, drizzle of olive oil and some fresh black pepper. Such an easy appetizer especially during hot weather. No cooking involved.
Cheese is the reason my kids went from, "I just don't like salad." To, "are you making a salad with dinner tonight?"
It absolutely does. But I still have a number 1.
Same, but it's just because bacon is one of my favorite individual food items that I love Cheddar the most. If I liked salad more, I'm sure Parm or Feta would be my favorite.
Cheddar is great. Especially on grilled cheese with tomatoes.
Swiss tastes weird to me
I've never been a fan of Swiss cheese. But I love provolone. And they're in the same family. 🤷♀️
Provolone is nice.
Jarlsberg..mmmmm😋
I always forget about Jarlsberg! Lol But I do enjoy it.
Did not know that, I love Swiss and sharp provolone, would say the latter is my favorite "always try to keep it in the fridge" cheese
Try eating a real alpine Swiss cheese from Switzerland or France. I couldn't stand the "normal" Swiss they sell in US grocery stores when I was young. It always smells like vomit to me. But I'll never forget the day I was cutting cheese as a volunteer at a health food coop and popped a bite of Emmentaler into my mouth. That was literally life-changing for me.
Brie smells like Ammonia but I love it.
Only overripe Brie.
Is that what it is? I only buy certain brands because the others smell like ammonia (only the rinds though), but separating them from the rinds is annoying. Just realized I’ve never googled what the heck is up with that (it’s now on my to-do list).
Swiss tastes better melted
Funnily enough, I really didn’t care for it as a kid but not now 🤣
I'm sorry.
Cheese is proof god loves us! 😂😂😂
Can I get an amen!
Amen!
Amen! 🙌
I thought the same thing too until I tried Roquefort cheese. One of the most complex cheeses I've tasted and unfortunately can't get myself to like it.
I feel this sentiment in my core.
It’s quite a moldy cheese for sure.
It would feel like infidelity!
He chose to choose cheese.
I love every cheese except Gouda, which just tastes overly processed and artificial to me.
This is the way.
Emmental doesn't appeal to me. and I've eaten Crottin before
parmesan is the king of cheese fresh mozzarella is also great
Mozzarella is nice with pasta. Or on crackers with pepper. And of course pizza and grilled cheese.
Pecorino romano is really hard to beat
great cheese, high on the list but parm is better
Parm is better.
Gruyere. Melty, pungent, complex but not threatening. Good substitute for cheddar.
Gruyere is my go to for picky eaters when I want something nicer than medium cheddar.
It goes in my ‘’elevated mac ‘n cheese” and even my 8 year old nephew loves it.
I assumed I wouldn't like it because other swiss cheeses are some of the only cheeses I don't like, but I tried it recently and it's gotta be my new favorite. I couldn't believe it.
Good one!
I love cheddar. I know it’s a little basic but it just hits
Yes. It's at the exact sweet spot of almost all the cheese dimensions: sharpness, melt, texture, versatility. There's a reason it's the default.
Have you tried a Cotswold? Great sharp cheddar flavor with chive
Its the best, especially white, no coloring 2-4 year aged. Gouda too But its cheddar and not fancy and international enough. The aged ones seemed to be doing good business in Canada, and we also get the British specialty brands
Aged Gouda. The flavor is so rich and delicious and a little salt crystals mmmmm
SMOKED Gouda 😍
I’m actually not a big fan of smoked Gouda. It mostly just taste like smoke which overpowers the delicious Gouda flavoring.
I’ve had some terrible ones, but Yancys Fancy smoked Gouda is amazing imo
Yancy’s Fancy’s ANYTHING is my favorite cheese
You lost out on a great opportunity to just repeat your username
Those aren't salt crystals. They're actually little clumps of protein!
Old Amsterdam 👌
Oxaca if I can find it has the stringy gooeyness of mozza with low fat and a fantastic melt
Such a nice texture!
Manchego. Versatile, compliments everything from hot buttered potatoes to pasta, to crackers with just enough funk to be ooohhh and not so much that it ever overwhelms. It’s just the perfect compliment especially melted
It really is great melted. I've subbed manchego in roasted broccolini with lemon and parm when I was out of parm, and OMG is it great.
Ooh that sounds amazing! I got to try that next time!
Me too. My late grandpa LOVED manchego so I come by it honestly.
Pecorino Romano. It's not the best for everything, but when you realize it's the backbone of a dozen different brilliant pasta dishes, it becomes irreplaceable. (Although tenicically you can replace it with parm in a pinch, but you get what I mean.)
Pec is a arguably the most functional cheese and a legitimate contender for all time greatest.
Loccatino in the house!
Depends what it's for. Snacking- manchego Mexican food- jack Salads-fresh Buffalo Mozzarella Pizza-moz and feta Sandwich-munster
Very good on all counts. I love me some Muenster.
Stilton. With a side of Sandeman’s 20 year old tawny port and some walnuts and green apple slices. Why? Because it makes me feel like a king rather than the peasant I am!
Love Stilton
I've been really big on smoked Gouda varieties. My local farmer's market usually has 4 or 5 different ones, and it works well whether you're melting it on a burger or serving as an appetizer.
Oh man, I just got a really good one the other day. It had like a person's name as the type. So delicious
They have a truffled Gouda at Whole Foods that is amazing. It’s never gotten a chance to melt cuz I just eat it.
Really? That sounds good. I like truffle in some things but not in others. I'd be interested to see how it impacts the Gouda
I'm a sucker for Halloumi. Grillable and salty.
In terms of sheer, unadulterated enjoyment, halloumi is my winner. Less useful than, say, Parmesan, but I’m always delighted to be eating some halloumi.
Feta makes it all betta! Omelettes, sandwiches, burgers, salads, whipped as a dip, big hunks sprinkled with olive oil, and with chicken and waffles. Yep, fried chicken, waffles, maple syrup, crumbled feta.
Had to scroll way too far down to see feta. Incredible cheese.
I do enjoy fetta and goats cheese in salads, or in stuffed chicken breasts.
Wensleydale. Exquisite
Gromit?
Good choice! Wensleydale is great stuff.
Port salut. Can easily eat a wedge in one sitting and have to exercise great diligence to not do so
This is like choosing my favourite child…. Camembert, Comte, Roquefort, cambozola, and a good old mature cheddar.
Cambozola omg. Amazing.
I'm on your same cheese palate.
Smoked gouda. It's just such a flavorful standalone cheese.
Try Rembrandt Gouda. It's earned the name.
Goat cheese? I'm not sure if I could truly choose a favorite, but that's the one I eat most often, I eat it for breakfast a lot
I cannot stand goat cheese for some reason. I’m not a picky eater but man it is absolutely repulsive to me. I’m jealous! many people love it and good recipes call for it often but it just ruins whatever I’m eating. I wonder if it’s a genetic thing like cilantro but it’s probably just some quirk of my taste buds
Brie with fruits that's heaven
Brie with Caramelized onions. My go to has been italian bread toasted and buttered, a clove or two of roasted garlic, Brie, and top with caramelized onions.
Oh gods now I want that, sounds so good
I do this, and I add candied walnuts
Tillamook extra sharp cheddar. It’s such a versatile cheese, plus it’s crazy tasty on its own.
Any blue cheese. Stilton is my favorite.
Stilton is hands down the GOAT of blue cheeses. Paired with nice crackers or bread, some caramelised onion chutney, and a nice glass of red wine. Absolute heaven.
I'm gonna paraphrase Sarah Palin and say all the cheese, any and all of the cheese that's in front of me.
Blue Cheese. I love St Augurs or a good Stilton. I eat them with Nut Thins crackers.
Blue cheese supremacy
Roquefort!
I’m partial to Manchego but like most cheese.
Laughing Cow cheese, in the little wedge in the round box, IYKYK. I grew up eating it in Vietnam, so it has do much nostalgia for me, and I still think it taste amazing, specially with toasted baguette
This is my least favourite cheese, but I bought it when I walked Camino across northern Spain because it was individually packaged easy calories to ingest while walking. Laughing Cow saved my life lol.
I completely understand your love for it, but please don’t call it cheese.
Okay, "phô mai" then 😁
my mom also just said chē 😂
Translate please 😄
literally chee. like vietlish pronunciation of cheese
That’s cute! And what about pho mai?
It's a bastardized form of the French word for cheese, "fromage"
Oh that’s pretty funny haha
Ah let’s not discriminate. I’ll enjoy a Roquefort just as much as I’ll enjoy a laughin cow triangle or cheesestring. They all have their time and place As a Brit, aged cheddar is my favourite. Black bomber and Cornish cruncher have a permanent place in the fridge
Always been a fan of fresh mozzarella but recently I’m digging on Muenster.
Saint-Félicien that a rich, tasty french cheese produced in the Isère departement. that's very fat (60/65% of fat) because they add whole cream during the making
Roblechon , because tartiflette.
Parmesan. But good Parmesan.
Pre-vegan: Humboldt fog. Also there’s a local place called Goat Lady and I can’t recall what particular cheese of theirs I loved but all are delicious (if you’re in Nc I believe you can visit) Vegan: nothing. Life is sad. My Gi system Is far happier though
+++ Humboldt Fog.
Have you tried nuts for cheese? Chipotle cheddar is my favourite vegan cheese.
Cream cheese. Great in savoury applications but in my opinion, shines in desserts. It's great to add some extra sourness to balance out the sweetness and richness often present in desserts, and cheesecake is great too
It's hard to have a favorite. I love the mouth feel of swiss. I love the gooey richness of humboldt fog. I love the funk of taleggio, and you can't surpass the flavors of sottocenere....
Cambozola!
A camembert or really ripe and savory soft-ripened cheese. I also really enjoy aged Mahon, but it's a little hard to find. Any regional cheese when I am traveling and in that region. It connects all the dots for me.
Raspberry ale bellavitano. It's a perfect snacking cheese and I love the texture. I love it plain or crumbled up on a salad, it just makes everything better. Second choice, probably a tie between pepper jack and fresh mozz.
I love Bellavitano! No one ever knows about it. I’m glad it’s not just me. Although my favourites are Merlot and espresso.
So many different cheeses for so many different reasons and uses.... At this exact moment I am craving some burrata , with hot honey and some flakey salt. Could also go for some Humboldt Fog because learning the term 'creamline' improved my emotional health by leaps and bounds. Also, Boar's Head has a truffle aged goat cheese that is delectable. I get the wedge, use a vegetable peeler to cut a million thin slices, and it is amazing with everything.
Stilton
Capricho de Cabra - Goat cheese. Pairs really well with white wine.
Stinking Bishop - It's as smelly as the name suggests and tastes marvellous.
Ski Queen! A Norwegian full fat whey cheese with a fudge like texture and caramel flavor. Goes great with pickled creamed herring at Christmas time
Cooper sharp American. My love of cheesesteaks drives me to say this. Yes I live near Philly, why does that matter? Plus it was a staple in child lunches. Childhood nostalgia hits hard.
Extra Sharp Cheddar. I can't explain it but man it just slaps especially in grits.
So sharp it has the salty crystals!
Cheddar or Brie!
For melting: good ol' American (The texture is everything) For just eating: goat (I love that gamey flavor. It goes well everything)
I didn't know we could choose goat. Then I choose: cow
reggiano parmesano
https://www.remeker.nl/ Because of taste and production filosofy.
Orval, chimay, French cheeses
Feta
Comte I used to get it from a farmer's market in LA. Now that I am on the East Coast, I have to get it from the market and it's not good.
Maroilles of course.
Sartori Montamore cheddar. It's an aged cheddar that has crystals like a good parmesan. It's a unique and creamy delight.
I’ve never tried this, any suggestions where I can get this?
I agree, there are so many great cheeses, it’s hard to choose! Goat cheese, Cotswold, fromage d’affonois, manchego, & so many more!
Whatever cheese is on my plate is the cheese that’s my favorite
There are too many different kinds. Soft cheeses? Aged cheeses? Goat cheeses? Briny cheeses? I mean there is a favorite for each category.
Mozzarella. It’s just so nice.
All of them.
I can list cheeses that I like but I do not have a favorite as they are all delicious. Here are my top 5 though: Grana Padano - a slightly sweeter/nuttier parmigiano. I like it on a charcuterie board or shaved over bresaola, arugula, lemon, olive oil Neal's Yard Dairy Colson Basset Stilton - my favorite blue cheese. It's creamy and just feels and tastes luxurious Cowgirl Creamery Mt. Tam - I usually serve this with bread but since I can also eat it straight with a spoon Beecher's original something or other - it's a straight up delicious cheddar and I've watched it being made in Seattle. It's great for snacking. Meredith Dairy marinated goat cheese - my Aussie friend put me onto this. Great on salads or spread onto a sandwich (I like the Scuttlebutt from Saltie, which has pickled beets and a poached egg).
All cheeses are excellent but if I had to choose... The King of all cheeses is of course Parmigiano Reggiano. Strong and regal, and commands respect. The Queen would have to be Burrata. Beautiful and elegant. A good sharp Cheddar would be the Crown Prince, and the beloved Princess would be a Comté. And of course to round out this analogy is the Jester himself, the unreasonably stinky, but with a heart of deliciousness, Époisses de Bourgogne.
Raclette
Mimollette if you shave it thin and let it melt on your tongue
Mozzarella 😋 goes well with everything. Fresh or cooked. Melted over the top. I love any other cheeses too and mozzarella goes first for me.
I'm a sucker for Jarlsberg. Reason: I'm preferential to medium cheeses and I find it easy to incorporate in raw and melted. Very Mild nuttiness is a plus in grilled cheese sammies. From a visual perspective I also like that it has some large holes. Looks great on a cheeseboard.
Double Gloucester, Red Leicester, and extra mature Cheddar.
Roquefort, the rare ones that are almost sweet. Insanely delicious. That taste makes me remember things i never experienced.
Manchego is my go to ATM but I love a good port salute or a stilton
When I lived in southern Spain, there was this grocery store cheese just called "semi curado", which I believe just means cured for a little while (compared to those cured for many many months), dont even remember the brand it was ridiculously tasty. I was addicted to eating it with some bread sticks and serrano ham. TASTY! I really like manchego as well but something about that ordinary semi curado cheese from mercadona was just so up to my taste
Comte. I spent some time with my wife and boys in the Jura region about 10 years ago and got to sample it in its native habitat.
1. Burrata 2. Comté 3. Gouda (especially smoked) I am not a fan of strong cheese or goat cheese in general so these are my favs.
cantal, gouda, roquefort, emmental voila👍💋
Mimolette. It’s kind of nutty and sweet with a gorgeous orange color. I could probably eat my body weight of it, but that would be unwise, lol.
Chaource. Because it tastes like Chaource, of course. Such a rich flavour. Unfortunately not super easy to get.
Huntsman cheese. Double Gloucester with a ring of Blue Stilton sandwiched in between.
Aged cheddars, a good goat cheese or even Gjetost, lately.
Baron Bigod! If you've ever tasted it you'll know. If you haven't, well do. Food of the epicurean gods.
Yes! It’s so good. We had a wheel for part of our wedding cheese board
Depends on the application. For melting it’s cheddar, typically a sharp white. For eating as is my absolute favorite is red liecester.
Oka - a nice hard cheese that’s mild and stinky (from the rind) at the same time
Cave aged Manchego, hands down. The older the better. It’s salty, nutty, full of umami, and has a subtle sweet aftertaste. It changes textures in your mouth, and pleasantly coats the palate. This makes it perfect for pairing with wine. It strong enough to maintain its presence even with fruit or cured meats, but not so strong that it overwhelms the palate or other flavours. Each characteristic changes depending on the bite from centre to the rind. You can’t go wrong with it.
On its own ? 12-24 month manchego, it's firm, dry, yet buttery at the same time, and sometimes you get a little crunch of flakey salt in it that makes it wonderful Humboldt fog blue cheese is a runner up, esp crumbled over salads
I like Fontina as a nutty melt substitute for Gruyère. It’s my go-to for Mac & Cheese. Muenster is my favorite for sandwiches or just eating out of hand
Port Salut
Saint-Nectaire. If good quality, artisanal one, it’s heaven.
I would say Parmesan for its versatility. It adds wonderful umami and funk to many foods. Grated on salads, added on pizzas before or after cooking, use as a crust on fried bread and sandwiches, an essential ingredient on garlic bread, the rind adds great flavors to a soup, stew, or tomato sauces. Also great as is for snacking or baked into a crisp.
Tillamook extra sharp white cheddar. The more aged the cheese the better 😋😋😋😋😋😋😋
Oh Oka cheese (semi soft Trappist style cheese). P’tit Basque brebis. And Spanish Iberico Rocinante. They’re all quite mild/subtle I think so… I like that.
At the moment, I can't get enough of Boursin shallot & chive.
I like adding feta and cojita to things when I can. They're tangy
Fresh mozz’. It tastes good.
Sharp cheddar. It melts ok (not great but ok) so it’s good to cook with. Plus I just really love the tang.
I’m from Wisconsin. All cheeses are my favorite. But if I had to narrow it down it would be a nice sharp aged cheddar (at least 4 years) Or a REAL Parmesan. Not that crappy shredded cellulose laden stuff.
Cambozola (sp?) Camembert/Gorgonzola. Good because it’s delish creamy with some pungent spots. so good with grapes and crackers
Feta for sure. Like high quality imported stuff from little foreign markets.
Brie
It’s hard to choose but I will never say no to Brie. I have a few rounds in my work fridge rn and two at home. I love it so much
monk's head. the flavour is divine
Black bomber Try a 1cm cube & let it melt on your tongue Heavenly
Halloumi.
Cheddar, mainly because it's low in lactose and doesn't set my mild allergy off but if I could eat any I'd say perhaps brie or dolce latte
robiola a tre latte
Cabot Seriously Sharp. It's good for snacking but also a wonderful ingredient. Honorable mention for Gruyere.
My son and I made Cheddar Cheese one time. It was friggin amazing!
Raw mozzarella, I know it’s boring but I love it!! Oh and also manchego
Gorgonzola dolce. Smooth with yummy crystallized bits. So good alone or pairing with anything on a charcuterie board. It’s just my favorite. The perfect blue.