What's your favorite cheese?

[Maori Kiwifruit Growers]

I like Muenster.

 

[CallmeCicada]

Halloumi, because I can make squeaky noises with it.

 

[Maori Kiwifruit Growers]

Halloumi, because I can make squeaky noises with it.
View attachment 6498557

That's a unique cheese

 

[Marzipan Apple]

Call me retarded, but I love goat cheese. I like to spread it on crackers, and if I'm feeling particularly adventurous, I melt it in soup.

 

[Nicholas II of Russia]

I like cheddar cheese. Is so delicious and orange.

 

[Chao Garden]

gouda

 

[Blue Gem Kosher Queen]

I love cheese almost as much as Wallace. If I have to pick I go for ricotta because my grandma makes it and she puts a bit of honey on it.

 

[CallmeCicada]

I love cheese almost as much as Wallace. If I have to pick I go for ricotta because my grandma makes it and she puts a bit of honey on it.

It also goes well with some balsamic vinegar reduction. I advise you avoid getting "fake" balsamic or "reductions" thickened with starch. Just like Parmesano Reggiano or Champagne it is a kind of brand and authenticly made balsamic will have a seal of authenticity.

 

[Edsger W. Dijkstra]

Edam Cheese. Goes well with fruit.

 

[Rudy Coleman]

casu marzu

 

[Cloaca Rimjob]

Unironically dairylea/laughing cow

I like eating that shit with olives.

 

[The Punished Mitch]

My favorite would have to be Gruyere, you gotta get the cave ripened shit though.

 

[Pierre D'Olnique]

Cheddar, oscypek & gołka. Those I eat raw. The "pleb" ones like emmentaler or gouda usually go on my toast.

 

[beautiful person]

Ricotta. Though I've also really been into feta lately.

 

[Suspicious Activity]

Port Salut.

It’s French, so apologies but it’s a nice, creamy, slightly nutty cheese whilst still being sliceable and has a mild cheesy flavour. It’s also free of being ‘blue’….don’t like the mouldy ones.

 

[Exit fullscreen button]

It might be a geographical/ national bias, but I've always loved Telemea.

 

[Claude Sigma]

It's nothing fancy, but I would say Gruyere or Camembert.
It's just good. You can make a meal out of it or just snack it while watching a movie. When I lived in Europe I frequently ate 200-300g of it per day, it was cheap too, great way to have healthy fat in your diet.

 

[Spill]

Brie, I'll sit there and eat a whole fucking block of that shit.

 

[Magicicada_septendecula]

Cheddar, but not that orange stuff they call Cheddar in America.

 

[Tequila Jong]

Soft and French. I can't remember half of the names I've tried in France over the years, but they've totally mastered it. Their hard ones are nice too, but I prefer spreading gooey cheese on a bit of crusty bread and wolfing it down.