What's your favorite cheese?

[Sneeter Rabbit]

Halloumi for a meal but for cheese with crackers it would be Wensleydale. I'm not really a cheese whiz, but I enjoy Camembert too. Would enjoy it more if it didn't stink out the fridge.
Cheddar is always the reliable packmule of the cheese world. It goes great grated on most everything and comes in big blocks

 

[Ughubughughughughughghlug]

What the fuck kind of question is that? Isn't there just one type of cheese (American pasteurized cheese product)?

 

[Super Guido]

I like that it's creamy and salty. It is absolutely best warm, yeah. Add a little cranberry or other tart fruit it too? A+

Trader Joe's is bougie as fuck but they used to have pieces of Camembert with raspberry jam rolled up in phyllo dough as hors d'oeuvres, and they were so delicious.

 

[Oh Darn]

for cheese with crackers it would be Wensleydale

Absolutely based and Wallacepilled


I like a good asiago, but it makes your breath smell awful

 

[エボラちゃん]

Lately I've been enjoying Saint-Félicien. Other cheese I greatly enjoy are Comté, Munster (unpasteurized), Sainte Maure de Touraine.

 

[${Sandy}]

Cheddar

 

[JimmyJones]

Bulgarian white cheese is a godsend but almost impossible to find. Having it on pizza is the cleanest, best pleasure.

 

[Freshly Baked Socks]

I have a new favorite cheese.



It's a nice aged white cheddar blended with onions, but I feel there may be a discrepancy between the sales blerb and the listed ingredients.

Typically slowly matured for 17 months, for a rich flavor profile and unique protein crystals that add that delicate crunch. Not stopping there, sweet caramelized onions are blended into the cheddar making each bite a delightful experience.

However, the listed ingredients are:

Pasteurized Milk, Dried Red Onion, Salt, Dried White Onion. Microbial Rennet, Cheese Cultures.

And I had to wonder, did they really "caramelize" rehydrated onions? It's very tasty anyhow (paired with sliced pear-apples).

 

[Death of an Ego]

Venezuelan beaver cheese.

 

[Day of the Cope]

My favourite cheese is always going to be a good quality brie that's been baked in an oven.
With. rind.
I know it's a bit basic, but quality doesn't need gimmicks.

 

[Jesse Nicholas Radin]

Pepper jack is one of the few

 

[SSj_Ness (Yiffed)]

Cream cheese. It's so versatile, it can be in a desert like cheesecake or a spicy appetizer like jalapeno poppers, or a snack paired with chips & salsa, or just simply smeared on a bagel.

 

[Jalal-Ibn-Jalal]

Provolone and Gouda are the best.

 

[LurkingLemur]

 

[ChumChumbler]

Can't go wrong with Gouda or gruyere, especially with a little age or smoke.
Aged Harvati is also really good, and I really like Bellivitano by Satori.
Goat cheese with a little sweetness from honey or berries is great.
I really like Wensleydale, the type with blueberries was great. (The kind with orange bits was not.)

 

[AMERICA]

ricotta, halloumi, or a delicious high-fat ball of fresh mozzarella.

 

[Nique la mere de Macron]

I would cry from joy if I could get my hands on some leipajustuua. For stuff available in France, tête de moine. I have one of those apparatuses that you use to scrape off the ribbony pieces. Keeps the kiddos entertained for a good long time whenever I have a party.

 

[Manuel Noriega]

Ricotta and cheddar

 

[Super Guido]

I would cry from joy if I could get my hands on some leipajustuua. For stuff available in France, tête de moine. I have one of those apparatuses that you use to scrape off the ribbony pieces. Keeps the kiddos entertained for a good long time whenever I have a party.

Juustoleipa and tete de moine are godly. The Wisconsin Cheese Board has made it a lot easier to get Juusto in the US. Not sure where you could get it in France.

I tried using a vegetable peeler to slice the tete a moine and sliced my left ring finger for the trouble. Shit sucked, but so did I for using a plastic vegetable peeler.

 

[Nique la mere de Macron]

Juustoleipa and tete de moine are godly. The Wisconsin Cheese Board has made it a lot easier to get Juusto in the US. Not sure where you could get it in France.

I tried using a vegetable peeler to slice the tete a moine and sliced my left ring finger for the trouble. Shit sucked, but so did I for using a plastic vegetable peeler.

I'll bet you could get the round scraper thing for the tete de moine off of Amazon. I've actually seen cheapo ones packaged with the cheese at Costco in Paris. I DO recall being able to get the Finnish cheese on the West Coast right before emigrating and yes indeed, it did come from Wisconsin. I miss it SO SO MUCH.

My mom used to bake the Finn cheese in the woodstove after snowy winter afternoons in the woods. It was SO SO GOOD when it was freezing outside and I miss Mom the most, but also I miss the cheese a lot.