What's your favorite cheese?

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Napoléon cheese. Made from sheep milk. Great taste, a "hard" cheese but melt in your mouth. Perfect with black cherry jam yet good enough to eat it alone.
Burrata is also so fresh and creamy with a great texture, I could eat it by buckets.

I wont refuse a nice muenster, it's rarer in my country tho
 
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Jhonson the Two said:
Napoléon cheese. Made from sheep milk. Great taste, a "hard" cheese but melt in your mouth. Perfect with black cherry jam yet good enough to eat it alone.
Burrata is also so fresh and creamy with a great texture, I could eat it by buckets.

I wont refuse a nice muenster, it's rarer in my country tho
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My uncle had to sell his sheep in 2022.
 
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Freshly Baked Socks said:
Nacho. I could bathe in that stuff.

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Wiz.

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There are always the legendary Seas of Cheese as discovered by Primus...



I like seven-year aged Gouda. The cheese becomes a golden yellow and the texture becomes crumbly with spots of tyrosine that has started to crystalize within the cheese with age, and the cheese takes on a sort of butterscotch flavor and sweetness mixed with something like cheddar.

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Maori Kiwifruit Growers said:
Someone should notify Null about this thread...


also can someone recommend a hard cheese for me a guy who's normally not into them?
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Swiss Emmental if you don't like strong tastes, but alpine cheeses in general are a good start, like some young Comté, Vacherin fribourgeois, Etivaz or Appenzeller.

Or Le Napoléon :tomgirl:

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In an ideal world I'd say Parmigiano Reggiano because it's fantastic and highly applicable but in this world I can't deny my love for cream cheese. It's the most "dairy" food in existence, short of just milk. Delicious. Lack toads and toddler ants muddafukkas could never understand the euphoria of using this American delight as a breakfast spread or as an ingredient in sauces
 
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It depends what for, I use sharp Cheddar and Parmesan a lot in cooking and baking. Mozzarella and Parmesan for pizza, Gouda or Cheddar on burgers. Camembert and butter is really good in a baguette, so is Roule.

Smoked cheese, Port Salut, Edam. I like feta sometimes, especially in oil and herbs where it doesn’t smell too much like goat. I’ve not tried Gorgonzola before, I couldn’t get it past my nose.
 
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Havarti. It's mild, creamy, pairs well with berries, jam, and wine if you're feeling fancy. A regional market in my area stocks this berry/cheddar that I'm also very fond of (they have raspberry and blueberry among others). Mozzarella is also one I favor. I've always had a hard time with anything stronger than Havarti personally.

Another poster had mentioned cream cheese, and I didn't realize this was considered an actual cheese, so I'll make that my number 1.
 
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