Favorite Cheese

[tommy]

i've recenty been enjoying an aged gouda with huge crystals of salt dispersed throughout.

[Pan]

Three favourite cheeses?

1) Hard

2) Semi-soft

3) Soft

That was a tough question.

:laugh:

Leave it it Jinmyo to cut to the heart of things.

[Suzanne F]

And if I may take her lead (even though I already posted here):

1) Sheeps' milk

2) Goats' milk

3) Cows' milk

[vengroff]

Any triple-cream cheese from Normandy

Long aged (>12m) manchego

Maytag blue or similar

I don't go so much for soft goat cheeses; I much prefer the less-common aged varieties, like Le Chevrot and its older cousins.

[ExtraMSG]

Which 3 I couldn't do without is much different than which I enjoy the most. There are some that I use so often that they'd have to be the ones I can't do without. But they'd be very different maybe from the three I'd choose as my last three bites of cheese before execution.

3 I use the most:

parmegiano reggiano

feta

gorgonzola

3 I would want a bite of before execution:

gouda aged 4+ years (probably what tommy referred to)

emmentaler

Montgomery cheddar

[FistFullaRoux]

Top 3 cheeses:

1) Italian

2) French

3) Other

Thank you for your support.

[Squeat Mungry]

Oh, man! This is like asking which are my three favorite limbs! Or which are my three favorite fingers!

The right arm or -- to switch to the finger metaphor -- the opposable thumb of cheeses for me would have to be parmigiano regiano. I always have this around and use it daily. Pastas, gratins, croutons, breading; I even spread it grated with cream cheese on toast for a snack.

A really nice cheddar like Neal's Yard. Melts well and perfect for grilled cheese sandwiches. But this would have to be tied with Gruyere.

Some kind of blue: gorgonzola, roquefort, Point Reyes or even Maytag.

But what about snacking cheeses? Morbier. Gouda. This is too hard! It's making me crazy! Fortunately I don't actually have to choose just three.

What Jinmyo said. What SuzanneF said. What FistFullaRoux said.

Squeat

PS Suzanne, isn't that Red Hawk something?

[Basilgirl]

Sini Fulvi Pecorino

Taleggio

Morbier

Just tried Mimolette for the first time a couple of weeks ago. Yum.

[slkinsey]

1. Parmigiano reggiano stagionata

2. gorgonzola piccante

3. see number 1.

I second Craig's choices, adding four of my own:

4. Pecorino delle Marche (semisoft young sheep's milk cheese)

5. Burrata (fresh mozzarella "sack" enclosing a semi-formed filata cheese made with cream)

6. Shropshire Blue (like Stilton on steroids)

7. Epoisse (king of the illegal raw milk cheeses)

[Toliver]

Heyyy...

Where's the Velveeta?

[mikeycook]

1. What are my most indispensable cheeses (the ones I use the most for cooking)?

a. Parmagiana-Reggiano

b. Gruyere

c. Crottin

2. What are my favorite cheeses (purely by taste)?

a. Brillat-Savarin

b. Roquefort

c. Manchego

[Carolyn Tillie]

I'm a pure addict. I buy no less than six or eight different kinds a week and have yet to meet a cheese I don't love.

I have a map of where I live with every cheese store marked.

I get some fo the cheesemongers to e-mail me when they have made special batches.

I think melted cheese flows in my veins.

[FistFullaRoux]

Heyyy...

Where's the Velveeta?

See #3 of my above post...

[viaChgo]

1) Parm-Reg

Two cheeses that have made impressions on me recently...

2) Roth Käse Gruyere from Wisconsin

3) Explorator (sp?), a triple cream style cheese

edited for spelling

Edited November 24, 2003 by viaChgo (log)

[RBloom03]

Most definitely can't live without:

sharp cheddar

edam

feta

[brngckn]

Manchego, Gouda, White Cheddar

If you ask me next week, it will be different. I believe I will be making a trip to the cheese dept at Spec's or Central Mkt tomorrow!

[SobaAddict70]

And what do you like to serve with them?

Me, I waffle between fruit and bread.

Soba

[AzRaeL]

am i the only one who likes Cambozola?

[Pan]

am i the only one who likes Cambozola?

I'm not familiar with it. I'm guessing it's Italian. What region and what creature's milk?

[Pan]

Which 3 I couldn't do without is much different than which I enjoy the most. There are some that I use so often that they'd have to be the ones I can't do without. But they'd be very different maybe from the three I'd choose as my last three bites of cheese before execution.

Are you sure you'd want to eat cheese or be thinking about cheese at that point?

[AzRaeL]

I'm not familiar with it. I'm guessing it's Italian. What region and what creature's milk?

German Blue Cheese.

It's a cross between Camembert and Gorgonzola

hence the name Cambozola

[Suzanne F]

How does it compare to Saga Blue? That was one of my favorites when I first found it. Uh, oh, I guess I AM fickle. Just give me real cheese, and I'm happy.

[summertruffle]

1. Epoisses

2. Manchego

3. *fresh* mozzarella di bufala

[ExtraMSG]

Which 3 I couldn't do without is much different than which I enjoy the most.  There are some that I use so often that they'd have to be the ones I can't do without.  But they'd be very different maybe from the three I'd choose as my last three bites of cheese before execution.

Are you sure you'd want to eat cheese or be thinking about cheese at that point?

Most certainly. Maybe some cheese, a granny smith, some dried cherries, and roasted hazelnuts. And a big bowl of ice cream. That'd be the dairy part of my last meal. And lactose intolerance be damned. If the execution scares the shit out of me, that's just my little present to those who killed me.

Edited November 25, 2003 by ExtraMSG (log)

[AzRaeL]

How does it compare to Saga Blue? That was one of my favorites when I first found it. Uh, oh, I guess I AM fickle. Just give me real cheese, and I'm happy.

http://www.thebigcheeseinc.com/bigcheese/s...etail&ProdID=35

This Bavarian cousin to Saga Blue combines a very creamy cheese base, the saltiness provided by the blue-veining.