What's your favorite cheese?

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I'm a BellaVitano addict, it's a Parmesan-like cheese but it's also has hints of cheddar in it. It comes in a basic "gold" variety but it also comes in varieties where said base version has been washed and/or rubbed with various things like balsamic vinegar or black pepper (the latter of which is my all-time favorite).

One cheddar variety that's become a big hit with with my family is Rattlesnake cheddar, it has tequila and habanero peppers mixed into it.
Maori Kiwifruit Growers said:
What's the difference?
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American Cheddar tends to have annatto added into it for coloring and is occasionally processed. There's also an issue of lazy manufacturers calling processed yellow American cheese Cheddar in their products.
 
I have a soft spot for the semi-firm Swiss/French cheeses like Comte or Gruyere. That, and the Italian grating cheeses. The moldy ones, even the not obvious ones like brie, gross me out too much to try for some reason.
 
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Good, proper aged Gouda. The older the better, it really mellows out and I love the tiny crystals that form in it
 
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Maori Kiwifruit Growers said:
I like Muenster.
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That's my favorite, too! I like to call it Monster Cheese, because I have the sense of humor of a 5 year old.

I like Havarti and similar cheeses, too. and of course the classic slices of colby jack on crackers like any normal human.

Baked Brie is about as exotic as I'll go with cheese and it can be a pretty good appetizer if done right, but really offputting to my taste buds if there are poor taste pairings or an inferior brand of cheese used. or both, as my experience was the last time I had some at a party.
 
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I fuck with a lot of cheeses but I can't stop smashing Dubliner recently. It's sort of like a mix of cheddar, parm, and gouda. Easy enough to find at most supermarkets in my area and quite inexpensive.

Lycalopex said:
Muenster or white cheddar. I also enjoy a good mozza but that's less universal, I find.
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I've been wanting to make mozz at home but the price of non homogenized milk makes it cheaper to just go to Italian delis that make it in house. Oh god fresh mozz is the best

Takayuki Yagami said:
I have a soft spot for the semi-firm Swiss/French cheeses like Comte or Gruyere. That, and the Italian grating cheeses. The moldy ones, even the not obvious ones like brie, gross me out too much to try for some reason.
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Port salut is kind of like brie without the mold rind. It's quite a mild cheese, lovely with some honey or jam
 
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Dysnomia said:
I'm quite a fan of Muenster.
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Ah, I see you, too, are a kiwi of culture.

Seriously, tasty AND melts beautifully? Gimme. I love to toast it on sandwiches or tear it up and toss it in mac & cheese.

Provolone is also amazing. I could eat a pack of that if I let myself... something about that lightly smoked flavour just makes me happy.

Also, mozzarella balls. Those with some tomatoes, basil, and a light drizzle of balsamic... such a good snack. Especially the burrata stuff. ❤️
 
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