Your favorite cheese
 

What is your favorite cheese?

Sharp provolone - from the old country, please.

My current fave is horseradish cheddar made by an Amish family in Pa mmmm, mmmm good! :D

Smoked or sharp swiss, depending on whether I'm drinking Cab or Malbec.

That's just cruel! My doc put me on a low-fat diet, high "bad" cholesterol :mad:, and you mention such a perfect cheese!

Why pick just one? I have a 12 year old cheddar that I love. I also love a nice room temperature Epoisse, too.

My only real preference is to have unpasteurized cheese instead of pasteurized cheese - pasteurization just kills the flavour.

Mozzeralla

More like which cheese can you not stand?? There are plenty of good cheeses!

I actually like a bunch of the choices in the poll. But...since I'm "boring" I will say my favorite cheese actually is mozzarella. I love it! It goes with anything I want cheese on! >.<

Kraft Easy Cheese Cheddar in a can.;)
http://base0.googlehosted.com/base_m...m=95f493&hl=en

It's AMISH cheese - they don't BELIEVE in Cholesterol :D

My favorite cheese is the kind I quietly cut in the cockpit at ~FL450.
I watch my right seat try to breathe as I try not to bust out laughing.:D


As two of the greatest song writers ever, Bowley and Wilson once sang:
What kind of world do we live in?
Oh, how can it be such a bore?
They're taking away simple pleasures...
When a f@rt can't be funny any more.

http://www.youtube.com/watch?v=mvfeHTDHW6s

;)

I had a fantastic horseradish cheddar I picked up from some farmer at a farmer's market in VT last summer. Unfortunately I can't for the life of me remember what the farm was (not part of the Cabot co-op). All of the horseradish cheeses in our local market are processed *blech* which I don't particularly enjoy, in spite of my odd affinity for canned squirt cheese :P.

Just a hunch, this isn't Darby or Shelby posting. ;):D

I understand the cheddar, but the stuff in the can? Really??? :eek:

Sharp aged cheddar. Why ain't that on the list and american is? If you like american, you don't like cheese.

Nope.
They’re often in the right seat though. :D

You don’t want to hear the kinds of cockpit shenanigans those two can play on you.
I’m pretty tame with the f@rt game.
They can get down right mean and think it’s funny.

Well, truth be told, it wouldn't be a favorite or even in my Top 10 but I've been known to polish off a can and a box of Ritz on occasion. Usually with a 6-pack of Pabst Blue Ribbon. :D I like to broaden my tastes both upward and downward, makes it easier to partake in the hospitality of others. :P

OK... Seriously...

Shredded Colby and Cheddar mixed into Philly Cream Cheese, packed into a gutted jalapeno pepper wrapped with bacon and grilled upright in my homemade chicken wire popper roaster. YUM !!


Word of advice – let them sit and cool a bit before you pop’m in your mouth.
Cold beer in other hand is also a good idea.

True...I am just rude and just deal with the fact I don't like stuff that others are serving. Lately I've been trying stuff I wouldn't usually, it worked once. But I'm pretty good in knowing my tastebuds. Its tough for me to eat at other peoples homes. Haha.

But okay, good! I thought that it was your FAVORITE cheese! Good to know its not even in your top 10.

I'm so boring. I like plain food. The more spices and weird stuff I am not used to on it, the more likely I will dislike it. :o

Yep - You'd fit right in over in the UK. ;) :)

OMG! That sounds delicious!!! ....maybe minus the pepper....i'm iffy with those.

But, oh how I hate fish...

Mind if I replicate that roaster? That's a great contraption!

REAL cheese
 

Three-way tie:

All of these have to be at the farm, not the processed pasteurized stuff:

1. Blue cheese, aka Rocquefort, with the blue bacteria still in it! YUMMM!

2. Camembert with rind that tastes tangy, like someone poured bleach on it YUMMM!

3. Brie, soft and subtle. But tangy, like the milkmaids who create it. YUMMM!

After years of living well, I have to watch eating stuff like this.

For example I have just recently experienced the spice "cumin" and it was just horrid. :puke:

Not at all !! Please do.

I’ve made quite a few over the years. Not only are the poppers a hit at the parties, but you’ll find that rack is as well. Darby even sold one to a guest one time for $150.00 (think drunk, rich rancher).:)

I’ve got three of them that size now that I’ll hold on to for sure. I’ve even put little handles on the sides for easy transport.

Chicken wire and “anti-bunny fencing”. Can load them up the night before (there is a bit of prep time for a load of 100+ poppers) and put them in the beer cooler. Set them up on a medium grill for about 15-20 minutes (brown the cheese, crisp up the bacon a tad and wrinkle the pepper). They will draw a crowd. And, you wouldn’t believe how fast those poppers are gone.

Also, you try a slice of dove breast. Or, some sausage mixed into the cheese blend. The sky’s the limit on the stuffing. Always a hit.

You’ll find too, that over time/use, they will get as seasoned as a nice piece of cast iron cookware.

Pretty simple - but if you'd like a better picture, just ask.

My favorites...
 

The top one must be Gruyere - great smell and taste and delicious French cheese.

Close second is Norwegian Jarlsberg - nutty and delicious.

Any brie, or soft ripened cheese - like President;

Finally, not really a single cheese but rather a mixture there of: Foundue (usually made with Ementaller and Gruyere, garlic, nutmeg, white wine, and Kirshwasser) - ganz wunderbar!

... don't eat American cheese, since it's not really cheese.... :)

Cheddar

Typical American responses.

I suggest that during the course of the year, the next time you're at a restaurant that has it on their menu, order the cheese course instead of a traditional dessert. It has the potential to be a life changing experience, and how many of those do you come across these days for so little?

Put me down for a good English Stilton.

How gosh of you Bill. :cool:

It's like I don't know you anymore. :cool:

I never claimed to be the high-falutin' type. :D

I fancy myself as a bit of a food and beverage chameleon, able to adapt to whatever crowd I'm hanging with. Even you, my friend. ;)

Well, I am embarrassed to say that I actually know, myself. :cool::cool::cool:

This whole thread is a trick question, right?

I Am the Cheese

Maybe? :cool::cool::cool::D

It was a trick question? Darn! It's like "The cake is a lie" all over again...:rolleyes:

I'm from Wisconsin and never have met a cheese I didn't like.
There is a town near here which is the ONLY place left where they still make Limburger, although I wouldn't put that on top of my list. Limburger isn't bad tasting, but hard to get past the smell of it, totally not worth it. A cafe near there sells Limburger and onion sandwiches.

The one prior post mentions Colby cheese, I like Colby, and also for the trivia buffs, Colby is named after the town it was first created in, Colby WI (been there).

One odd thing you all can try sometime is a pickle and cheese sandwich, just use butter bread, and I usually use a sharp flavor cheese like a sharp cheddar, or anything with a bite to it. I prefer it with sweet pickle sandwich slices, although some prefer a dill pickle, those sandwich sliced pickles work great.

Like I said it's hard to pick a single cheese as favorite, but just for snacking, or with wine on crackers, I like a nice mild Havarti cheese.

Gilly

SORRY, only place in the US that makes Limburger, not the world:
http://whatscookingamerica.net/History/LimburgerCheese.htm

Ah yes, Limburger. Smells like the feet of God.

colby jack

Other. Morbier. Stinky as can be....

You want stinky cheese? Try German or Danish Tilsit - we had a pound of that cheese tripple wrapped in the trunk of the car on the way home - about 1 hr... and by the time we got home the smell had worked itsef inside the car and it was overpowering... was praying that the cops won't pull us over to avoid embarrassment.

To me that smell is like "Angel's feet"..., but my wife won't be within a 1 mile radius of this thing... :)

http://www.landolakesfoodservice.com...k_American.jpg

American cheese is my favorite, becuase its American.:P:D

The wife and I only eat Land O Lakes butter, that is some good $hit right there. :D

Cumin is one of my go-to spices in the rack. Possibly what you need is to experience spices used by competent cooks...;)

A nice gouda or havarti dill...

:thumbsup::thumbsup2:

Someone admits to American! Haha. Yay! I have no problem with it. I like it! Not my FAVORITE, but I like it...

Or I just don't like that spice.... @_@ I dare you to make me something I'll like with it! I'm a very picky eater! :rolleyes:

Its as American as apple pie, my truck and 1911.:D

True that! MAN! Now I want some apple pie...

Try Jalapeno Jack on a cheeseburger.

There are only 3 cheeses 'native' to America; Colby, Jack, and American.

Beef with Bleu (Roquefort) cheese is a classic pairing.

My current favorite is smoked Gouda.

Try making a grilled ham & cheese sandwich with a good ham and Gruyere. (Croque Monseuir)

Brie and mushrooms is another wonderful pairing.

A slice of medium or sharp cheddar on top of a warm slice of apple pie.

Stilton with Port, the greater the age of both, the better.