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Port Salut...Yum-mee | |
I used to like the boring old American cheese, but I'm starting to warm to Swiss myself. Especially on a good Reuben. | |
Wow, that's a tough question since I'm a bit of a "foodie," but I'd have to say, in no particular order: Gouda I could keep going, but it would take up too much space on the forums :) | |
Sharp provelone, the best tasting, and worst smelling cheese. | |
Real mozzarella on a toasted sandwich is nigh on impossible to beat. I also fancy a monterary jack with a nice kick to it. Havarti is good if the texture and temperature are right. Marble cheddar cubes are great for an easy snack too. I dare say that it's not a meal unless it features real cheese. | |
It may be boring, but I'm a Mozzarella man. 'Tis a good taste on me tongue. | |
cheddar :) | |
I like cheese. Mozzarella. Forever. | |
I love all cheeze | |
Tillamuk Cheddar my man...Call me crazy...but I love to just have a non cooked, open faced sandwich. Just bread and cheese. | |
The only cheese I don't like or to a lesser extent, care for, is cottage cheese. I will find excuses to put cheese on something, I love mozzarella shredded up and mixed in with spaghetti or white rice mmmmm... Cheese is just plain awesome period. | |
Brie. Baked Brie wrapped in puff pastry and drizzled with caramel or raspberry sauce is like sex in your mouth. | |
A good sharp cheddar is nice sometimes. like most Jack cheeses, except Colby. A steak melt with provolone is win between 2 pieces of bread. | |
Rawr. The search button fails but I found it. Linked so you can see some previous people's cheesey opinions. | |
Pecorino Romano In short, yes. | |
A good triple or quadruple cream that melts in my mouth (something like St. Andre or St. Robain). | |
Yeah I tried, I swear it had been done before but I couldn't find it. | |
I searched and couldn't find it, but knew it had been done and had to search through my browsing history to locate it. and as jim_doki said in the other thread "Welcome to the National Cheese Emporium." | |
Cheese is awesome yes. | |
Muenster, after which comes Provolone...not sure whats after that... | |
Smoked Cheddar, man do I love that cheese. | |
I could have sworn that title said "Chinese." Huh. Well, I'd say provolone tops my list. | |
Mild Northern California Cheddar melted on a lightly pan fried flour tortilla with butter. That is a little piece of heaven with some really good salsa. I also worship just about every other kind of cheese know to man, woman, and child around the world. Besides Limburger, I will discriminate against no cheese. | |
Gouda. Smoked gouda. Not only does it taste good, but the name sounds like "good." Totally awesome. | |
Tasmanian Blue. Any Blue Cheese for that matter. Good Mozzarella and sharp Parmesan are close seconds. | |
Cracker Barrel is nice and I like Blue Vein and Halloumi. I recommend that everybody tries Halloumi cheese pan fried at least once. | |
No votes for camembert yet? Shame on you all! Love most cheeses, especially very mature cheddar (like the 5 year, or the horrid-smelling stuff you can get in Cheddar) and fried Halloumi as perfectimo pointed out above. | |
Cheese is pretty cool. I won't say I have any favourites because I've tried a fair few and have enjoyed all of them. I try to avoid it these days because it's not particularly good for you to have much of it. | |
muster is really good, and provolone rocks my face off. I used to not care all that much about cheese untill I got a job at a local deli. if nothing else, trying all the different meats and cheeses was really cool. | |
There's a brand here that sells a port-soaked, well-aged cheddar. I pay out the arse for it, but... Goddamn is it delicious. | |
"Cheese is a type of meat, a tasty yellow treat" Extra Mature Cheddar Thats all the cheese I like I can think of or remember for now. Also a lot of cheeses in the EU are 'Protected Designation of Origin' meaning that cheese companies can only use names like Gorgonzola and Parmesan (Parmigiano-Reggiano) if they were made in their region of origin and in a specific way using specific ingredients. So that any Cheese called Parmesan that's sold in the UK or EU has to come from certain towns in the Lombardy region of Italy. | |
Red Leicester - I just wish they wouldn't artifically colour it. I also like the Baby Bell cheese but I don't know the proper name for it | |
Anything goes when it comes to cheese for me. Except maybe goats cheese. | |
Stilton melted on toast. Gorgonzola and chorizo sandwiches (although you have to inhale mints before re-entering society). Port Salaut is the ultimate eat-on-its-own cheese. | |
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So, in case you were wondering, I love cheese. Gotta to have it. Have to. I would kill a man, woman, child, or even an elephant for some good cheese.
So, what is your favorite kind of cheese, and how do you like to best enjoy it?
Me, I love Swiss. Best damn cheese ever. Put it on a sandwich, a meatball sub, Philly cheese steak, a cracker, a cracker with mustard, r just biting into a wheel of Swiss. Love it, if I could, I would marry a wheel of Swiss cheese. The guy who invented it, pure genius.