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What is on your Mt Rushmore of cheeses?

gfweb

By gfweb
in Cooking

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gfweb

gfweb

Posted
Posted

Mt.Rushmore is a mountain in the US carved with the images 4 famous American presidents, who, for the sake of argument were great ones.

 

If there was a Mt Rushmore of cheeses, what would you have on yours?

 

I'd probably have cheddar, chevre, gruyere and parmigiano reggiano .

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blue_dolphin

blue_dolphin

Posted
Posted
43 minutes ago, gfweb said:

I'd probably have cheddar, chevre, gruyere and parmigiano reggiano .

I can’t argue with that selection but

1 minute ago, C. sapidus said:

I would have to include feta (more for cooking than eating) and some sort of blue cheese.

So many blues, it’s impossible to choose one but there’s always one available.

And, as noted

20 minutes ago, gfweb said:

Mozzarella is pretty indispensable too

 

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KennethT

KennethT

Posted
Posted (edited)

My love of cheese started in France, so in that spirit: Epoisses from Bourgogne, Pont L'Eveque from Normandy, a tangy ash rind chevre from the Loire (especially a Valencay) and an extremely aged sheep's milk cheese from Corsica that I forget the name of....  Edit - or change out the last one for a local Roquefort!

Edited by KennethT (log)
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Tropicalsenior

Tropicalsenior

Posted
Posted

I'd like a mountain with a package of cheese under each bush. All different so that I could just  pick a  new one each day. If I have to pick a favorite other than the ones that have been mentioned, I would add gorgonzola, asiago, and Baby Swiss.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

YvetteMT

YvetteMT

Posted
Posted
38 minutes ago, Tropicalsenior said:

I'd like a mountain with a package of cheese under each bush. All different so that I could just  pick a  new one each day. If I have to pick a favorite other than the ones that have been mentioned, I would add gorgonzola, asiago, and Baby Swiss.

I'd like that same mountain!

 

I'll add in brie and Pecorino Romano to what's been mentioned. And cheapass white American slices. 

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Hunter, fisherwoman, gardener and cook in Montana.

Tropicalsenior

Tropicalsenior

Posted
Posted

As long as we're waxing nostalgic, I would also nominate The Humble Velveeta. That's the only cheese that I knew growing up. It makes the gooiest grilled cheese sandwiches, is indispensable for some Southwestern dips, and makes some of the best macaroni and cheese that I have ever had.

Unfortunately, that's one of the things that I can't find in Costa Rica. I've seen recipes to make Velveeta but I just kept bring myself to sacrifice $15 of cheddar cheese to wind up with $5 worth of Velveeta.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

MaryIsobel

MaryIsobel

Posted
Posted
49 minutes ago, Tropicalsenior said:

As long as we're waxing nostalgic, I would also nominate The Humble Velveeta. That's the only cheese that I knew growing up. It makes the gooiest grilled cheese sandwiches, is indispensable for some Southwestern dips, and makes some of the best macaroni and cheese that I have ever had.

Unfortunately, that's one of the things that I can't find in Costa Rica. I've seen recipes to make Velveeta but I just kept bring myself to sacrifice $15 of cheddar cheese to wind up with $5 worth of Velveeta.

If Velveeta is shelf stable, I would be happy to send you some. It is not as popular in Canada as it is in the US but it is available here. It would be my pleasure to send you a bit of nostalgia!

Tropicalsenior

Tropicalsenior

Posted
Posted

Thank you, I very much appreciate the offer but we have a terrible custom system here. By the time I could get it out it would be old enough to have grown a beard and it would probably cost me double in customs fees then it had cost you to buy it.

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

MaryIsobel

MaryIsobel

Posted
Posted
2 hours ago, Tropicalsenior said:

Thank you, I very much appreciate the offer but we have a terrible custom system here. By the time I could get it out it would be old enough to have grown a beard and it would probably cost me double in customs fees then it had cost you to buy it.

Oh, that's too bad. My husband and I were just talking about going back to Costa Rica.If we do, I will certainly pack some Velveeta. We had a 3 week trip planned in March 2020 - due to Covid and undue fear of borders being closed, we cut our trip short. CR was one of the most beautiful places I have been. Did you ever tell the story of how you ended up there?

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liuzhou

liuzhou

Posted
Posted

Quite a few years ago, I regularly saw Velveeta here in China. I guess imported from Hong Kong. It was only ever in one store then disappeared. The store and the "cheese"! I never bought it. I prefer cheese!

 

As to Mt. Rushmore, I would need a different mountain almost every day.

 

Today, I'd go with:

 

Brillat-Savarin Affiné

Manchego

Crottin de Pays

Morbier

 

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

TicTac

TicTac

Posted
Posted

Too many good options out there.

 

Top of the list (or at least my brain):

Unpasteurized French Goat Cheese (so many great producers)

Vacherin Mont D'Or

Tallegio

St Agur Blue

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Tropicalsenior

Tropicalsenior

Posted
Posted

I hope that you know that all of you are killing me slowly with your cheese. 99.9% of all the cheese that you are listing are cheeses that I can never find down here. And the ones that I do get are pretty poor imitations of the real thing.

  • Sad 3

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

liuzhou

liuzhou

Posted
Posted

If I may sneak in a second mountain in my range. Twin Peaks.

 

Gruyere

 

gruyere.thumb.jpg.f83fc7aed839cf7371fe23ce5f235608.jpg

Grana Padano 

 

granapadano.thumb.jpg.3501738f5bba3c4258dda86ea62a3fd0.jpg

 

Mozzarella di latte di bufala

 

mozzarella.thumb.jpg.a41640f6319b48db1042f16b9782ad8a.jpg

 

Occelli Castagna (Chestnut  leaf)

 

occelli.jpg.8ebe1fab76c9583262f93d119e6a91e7.jpg

 

.... and if I'm being very sneaky 

 

Stilton

 

stilton.jpg.dce7f4bf10f6579993d04b5f7af19542.jpg

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Shel_B

Shel_B

Posted
Posted
On 4/8/2025 at 12:58 PM, Tropicalsenior said:

As long as we're waxing nostalgic, I would also nominate The Humble Velveeta.

 I'd include Velveeta as well, the cheese of my childhood. It has a definite place in any list of important cheeses. My earliest memory was that it came in a wooden box:

 

VelveetaBox.jpg.6408f82813d153f203812df31ad65fab.jpg

 

California's Humboldt Fog is another great cheese ... my friend Schelly calls it swoon-worthy. It's a goat cheese that has an edible layer of ash through its middle, and which develops a wonderful, creamy texture as it ages. It's made in one of the northern-most counties of California by Cypress Grove Creamery.

 

HumboldtFog.jpg.e4c795489ec9d1c89a1f3298077ba156.jpg

 

No list is worth anything without Reggiano, in all its iterations.

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 ... Shel


 

Anchobrie

Anchobrie

Posted
Posted

Today I can choose something like Black label triple cram blue from King Island creamery, Queso Mestizo tres valles pasiegos, Vacherin Mont D'or, and  Humbolt fog by Cypress grove.

Tomorrow's list would have been a bit different.

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Anchobrie

Anchobrie

Posted
Posted
On 4/8/2025 at 3:50 PM, MaryIsobel said:

If Velveeta is shelf stable, I would be happy to send you some. It is not as popular in Canada as it is in the US but it is available here. It would be my pleasure to send you a bit of nostalgia!

For the record, Velveeta is shelf stable. I have seen it in the shape of bricks in shelves not refrigerated at Walmart a few times. Probably the "singles" ain't, and need to be cooled, but the bricks are ok.

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IndyRob

IndyRob

Posted
Posted

Pinconning cheese from Pinconning, MI, is the one cheese that has left a lifelong memory for me.

 

I believe it's cheddar made in the colby fashion, or vice versa.  I recall the curds just wanting to crumble off the wheel, but when melted in a sandwich would give a cheese pull that could span a room.

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FrogPrincesse

FrogPrincesse

Posted
Posted

Tough one. I love goat cheese so I’d probably start with crottin de chavignol (fresh or aged, it’s wonderful with a glass of Sancerre). Humboldt Fog is nice but its inspiration, Valencay, knocks it out of the water. Also a good Pouligny-Saint-Pierre which has a truncated pyramid shape like Valencay, but without the ash. And a Selles-sur-Cher to rounds things off. 
It would be nice to have a couple of sheep cheeses too, Corsican brin d’amour or fleur du maquis with dried herbs, and maybe a really fine fiore sardo (a type of pecorino). This is making me SO hungry. :)
Lastly I am adding a Mont d’Or so I can have some cow milk-based cheese in my selection.

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