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WHat are your favorite cheeses?

  • l

I am always looking for something new. My most recent purchases for ths weekend (and current favorites) are a goat w/honey- Capra, Primadonna, A triple cream brie called Delice, and a yummy pecorino.

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  1. I especially like Morbier, dolce Gorgonzola, Gourmandise (kirsch flavor), ripened cheeses in general (there are lots of others besides brie and camembert), ripened and other cheeses made with goat's milk rather than cow's milk.

    1 Reply
    1. re: Howard-2

      Fresh mozzarella, brie, St. Andre, cheddar, swiss, goat.

    2. stinky italian tallegio

      1 Reply
      1. re: chowgal

        And stinky Pau from Spain...

      2. If you like stinky, runny brie, you have to try Epoisses. It makes brie taste like Velveeta by comparison.

        3 Replies
        1. re: ko

          Epoisses is the French equivalent to Limburger.

          1. re: TCUJoe

            I said "if you like stinky", but it's way better than Limburger.

            1. re: ko

              way waaaay better than limberger, and not as foul
              epoisses is the bestest!

        2. Lately, I'm way too fond of Humboldt Fog, a goats' milk cheese made by Cypress Grove in nothern California. If it has been handled correctly and is ripened, it is heaven. Wish it wasn't so pricey though.

          5 Replies
          1. re: Terrie H.

            I just had that at a restaurant in Portland, ME and loved it so much, I bought a piece at a local grocer to have at home. Outstanding stuff!!

            1. re: Terrie H.

              I'm afraid to try it because of the price, afraid to start another addiction. Have you had their purple haze?

              1. re: danna

                The Humboldt Fog is the only one from Cypress Grove I have seen here, so I haven't tried any others. Imagine my glee when I found it on sale for "only" $14.99 last week at Whole Foods!

                1. re: Terrie H.

                  I love love love Purple Haze and Humboldt Fog. I can't resist the stuff. I'll have to pick some up this weekend.

                  1. re: mangorita

                    You people are going to make me fat and poor!!! Will have to search out Purple Haze now.....

            2. m
              Morton the Mousse

              My favorite is Istara - a sheep's cheese from the Pyrenees. It has a complex flavor that is not overpowering; very mellow and smooth. The texture is mid-hard, slicable, very pleasing.
              I also love Primadonna Gouda. It makes a great pesto when substituted for Parm.

              1. God, do I looove cheese...one of the more remarkable ones I came across at whole foods...the name is burned on my brain-bastienssen ribeaupierre...I think it is an aged gouda...it is relatively soft and really strong tasting, but I swear to god by the time it hits the back of your tongue it tastes like rich chocolate...

                1 Reply
                1. re: Claire

                  Do you mean Pierre Robert (triple creme)? I just tried it for the first time last week, and barely got a taste since my wife ate the rest in one fell swoop. I agree it is addictive.

                2. When I can get it, Vacherin Mont d'Or. Spoonful after lovin' spoonful.

                  1 Reply
                  1. re: Steve

                    Vacherin Mont d'Or is also my favorite cheese -- we'll be in France in November and I can't wait to get my hands on lots of Vacherin!

                    Next up are probably Epoisses, Bleu d'Auvergne and Roquefort. I like Andante Dairy's cheeses, as well.

                  2. Petit Basque all the way!!!!

                    1. morbier, smoked rambol, a good strong cheddar, all kinds of blue, camembert....

                      this is like listing your favorite books.....you know you have an extensive list but it's in a fog

                      1. Harley Farms (which can be ordered on line) has the most exquisite chevre marinated in Extra Virgin Olive Oil & Lemon Juice, with Sundried Tomato, Rosemary & Peppercorns.

                        Supposedly it can be kept a year in the fridge. Yeah right. It lasted two days in my house. I picked it up at their farm in Pescadero, California with the little goats right outside the door working on turning more grass into cheese. Lovely, lovely stuff.

                        The cheese in the glass jar is what I am talking about. Up there with some of the best French cheese I tried IN France.

                        Link: http://www.harleyfarms.com/our_cheese...

                        Image: http://www.harleyfarms.com/newIMG/sho...