357978
Favorite Cheese?
Sun Jan 07 23:45:44 -0800 2007
126
27
General Chowhounding Topics
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2163233
I had't eaten Old Amsterdam in a while, but just picked up a wedge today. I had forgotten how truly glorious this cheese is with some water crackers and granny smith apples. YUMMY! So what's your favorite cheese?
Sun Jan 07 23:45:44 -0800 2007
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soypower
1
2163248
Haven't had it in a long time, but Crowley's (Vermont) extra sharp Colby was terrific.
Sun Jan 07 23:52:31 -0800 2007
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RIChowderhead
1
2163256
For me, it's a question of what ISN'T my favorite-I love them all. But if forced to choose just one, it would be Cowgirl Creamery's Pierce Pt.
Sun Jan 07 23:55:08 -0800 2007
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rosielucchesini
2
2163578
Only tried it recently and understand it has a short season. It was wonderful.
My all time favorite is Berkswell from Neil's Yard. It is pricey but worth it.
http://tinyurl.com/yn6x6g
Mon Jan 08 01:49:26 -0800 2007
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BostonZest
1
2163432
True Roquefort is just plain sexy on the palate. Second only to Brie de Meaux in this respect.
Of course this is all IMHO.
Mon Jan 08 01:00:04 -0800 2007
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CDouglas
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2191050
Sexy is exactly how I would describe Roquefort. Oh my. Excuse me now.
Mon Jan 15 19:03:56 -0800 2007
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gini
1
2163440
After being in Paris for 3 weeks, it was a delight to come home and have some terrific aged Wisconsin Chedder with a Granny Smith apple.
Mon Jan 08 01:02:23 -0800 2007
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orangewasabi
1
2163448
Right now, I am a big fan of Bergenost, which is a semi-soft Norwegian cheese. Tastes like brie but is not as soft and with out the rind. They are selling one at Trader Joe's.
Mon Jan 08 01:04:18 -0800 2007
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kiwi
1
2163449
As a standalone cheese on a cracker or slice of bread........St. Andres
Mon Jan 08 01:04:19 -0800 2007
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jenniebnyc
2
2172118
I hear ya, St Andre is almost a staple in my house. When one of us has a bad day, the other buys a wedge of St Andre and a nice baguette (or Eli's sourdough onion ficelle).
Wed Jan 10 05:25:08 -0800 2007
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ballulah
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2238096
St. Andre all the way! My favorite way: Jules Destrooper Butter Crisps with a healthy smear of St. Andre preferrably with just a tiny bit of rind, a teeny tiny dollop of apricot spread. My mouth is watering just thinking about it. Wash it all down with a nice merlot. Hmmm...I think I know what I'm doing for dinner tonight!
Mon Jan 29 09:27:03 -0800 2007
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calla0413
1
2163596
McAdam was making a triple cream cheddar about 3 years ago, dang was that good. I tried to find it again and no luck.
Mon Jan 08 01:57:02 -0800 2007
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Candy
1
2163598
Roomano aged Gouda from Holland is phenomenal. It tastes nothing like what you think a Gouda would taste like. Because it's aged for several years it has a crunchy (in a good way) texture and butterscotch-y flavor that is addictive. Great stuff
Mon Jan 08 01:57:44 -0800 2007
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empecot
2
2238200
Is that the one with that kind of crystelline texture? Love that stuff. Very addictive!
Mon Jan 29 09:49:31 -0800 2007
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sivyaleah
1
2163628
St. Marcellin. I'm scarfing down a 100gm crock of it at this exact moment. No crackers; a teaspoon. (pause) Ah, too much left to save, I'll have to finish it up. See ya. Mmmmm....
Veggo
Mon Jan 08 02:09:16 -0800 2007
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Veggo
1
2163649
hmmm....etorki,goat capricho de cabra,turma persa(?),roaring forties(blue)...
Mon Jan 08 02:15:38 -0800 2007
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mindy
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2163661
Humboldt Fog. No question about it.
Mon Jan 08 02:21:03 -0800 2007
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HamTech87
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2163844
I second the emotion!
Mon Jan 08 03:23:53 -0800 2007
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11791
DonShirer
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2176505
I third! No question.
Thu Jan 11 08:03:44 -0800 2007
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24373
Slackerchick
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2238205
Can resist HF. Every time I'm at my local cheese shop, with no intention to purchase it, I always wind up bringing home at least a small piece.
Mon Jan 29 09:50:28 -0800 2007
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sivyaleah
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4151550
HF all the way. Had it first at Kluge Vineyards in Virginia. I could have eaten a pound myself.
Wed Nov 05 12:43:57 -0800 2008
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Furgs
1
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A ridiculous carmelized onion cheddar. I believe it's from the U.K. someplace. It's obscenely good.
Mon Jan 08 02:28:12 -0800 2007
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pouletsecret
1
2163895
Petit Basque
Mon Jan 08 03:39:47 -0800 2007
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BellaDonna
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2179517
Costco carries Petit Basque in 1.5 lb pieces at around 1/2 the per lb price of almost anyone else. I tried it on a whim and love it.
Thu Jan 11 23:59:25 -0800 2007
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Bob W
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2281534
hands down my favorite. I'm addicted to this stuff thanks to Costco. And one of our local specialty markets carries it from time to time, but at triple the price
Sun Feb 11 09:17:23 -0800 2007
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diablita FL
1
2163983
Maytag blue
Imported Greek feta in brine from Aladdin's in Cleveland.
unnamed extremely sharp Canadian white cheddar from local cheese house. (Shishlers)
A local Amish-made buffalo milk Gruyère.
Mon Jan 08 04:10:03 -0800 2007
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Kelli2006
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2176860
Oh, yeah. Maytag blue!
Thu Jan 11 14:29:49 -0800 2007
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rockycat
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2164310
I have to go along with the rest of the world that proclaims Roquefort as the Queen of all cheeses, and Parmagiano Reggiano as the King.
I love them anyway, but my favorite is Roquefort mashed with a little butter and spread on thinly sliced toasted bread like Hazelnut Raisin.
Parmesan I love thinly sliced by itself or with a ripe pear.
Mon Jan 08 08:10:51 -0800 2007
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Fleur
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I don't know the name, but I once had a cheese with black truffles at Grace, in LA. It was so good, its taste is seared into memory.
Mon Jan 08 08:21:07 -0800 2007
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chica
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2312789
Boschetto al Tartufo Bianchetto?
Tue Feb 20 20:10:43 -0800 2007
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adrienne156
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2164439
Anyone ever had Epoisse? It's a washed rine cow's milk cheese from Burgundy. Delicious!
After that I like almost any sheep's milk cheese, like Oppenzeller (forgive my spelling) or Manchego.
But realy, I've never met a cheese i didn't like.
Mon Jan 08 12:46:39 -0800 2007
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wodicker
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2238500
Yes! And you can't get it here in the states...at least not the good, unpasteurized stuff. I totally fell in love with that cheese while in Paris.
Mon Jan 29 10:56:02 -0800 2007
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wyf4lyf
1
2164444
Gorgonzola dolce or the Roquefort...I particularly like blue cheese but I never met a cheese I never liked.
Mon Jan 08 12:49:13 -0800 2007
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chocokitty
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2164502
Humbolt Fog or a nice creamy Edam.
Mon Jan 08 13:26:33 -0800 2007
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SauceSupreme
1
2164519
Chaumes, from France OR Baluchon, a Quebec raw-milk cheese.
Mon Jan 08 13:41:13 -0800 2007
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C70
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2164752
Migneron de Charlevoix (Quebec) plus all raw milk cheeses from Quebec-haven't had a bad one! (C70, I'll check out Baluchon!)
Mon Jan 08 15:14:23 -0800 2007
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morebubbles
1
2165412
Tellegio; gorgonzola dolce; robiola;red square; aged gouda; cave aged gruyere; kasseri; and almost all other cheeses
Mon Jan 08 17:54:39 -0800 2007
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emilief
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2165429
I'm with whoever it was upthread who said "it's what I don't like" - I abhore havarti. Ick. Urk. Nasty stuff :D And I keep trying it - different types, I'm sure different makers, still no love lost between me and havarti.
Mon Jan 08 17:57:19 -0800 2007
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odkaty
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2166201
Epoisses, cheese at its best.
Mon Jan 08 20:33:32 -0800 2007
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ngardet
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2166428
Manchego. Followed closely by a good smoked cheddar.
Mon Jan 08 21:14:52 -0800 2007
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Heatherb
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2166458
I love them all, but if I had to chose only one, it would be
Neal's Yard Ardrahan
Mon Jan 08 21:17:52 -0800 2007
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xica14
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2166886
There is very little I wouldn't do for a wheel of Pecorino Foglia Noce. It is a perfect thing.
Mon Jan 08 22:43:22 -0800 2007
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howund09
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2167016
I had a runny Epoises at Whole Foods once that was just incredibly good. That's what comes to mind but I don't eat so much cheese that I'd buy a whole one. I usually get Vermont cheddar, crottins, Compte, Stilton or Roquefort, and Parmesan, as well as trying others that look good and catch my eye.
Mon Jan 08 23:10:24 -0800 2007
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steinpilz
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2172113
Vacherin du Mont d'Or, Epoisses, St Nectaire, Sottocenere (a truffled semi-soft Italian cheese), Maytag Blue, Hubbardston Blue Goat are some that come to mind.
Wed Jan 10 05:20:50 -0800 2007
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limster
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2172670
I actually had some Vacherin (from WF) on roast potatoes over the weekend limster. It is a good one too.
Wed Jan 10 14:18:28 -0800 2007
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steinpilz
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2238292
vacherin mont d'or is heaven sent cheese. I love ALL cheese but I do believe vacherin room temp with a spoon is, ..... sorry this is too much emotion for me.
Mon Jan 29 10:09:59 -0800 2007
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laur76
1
2172127
I third the sentiment that there isn't a cheese I don't like. I said something above about St Andre, but there are others...
There's a "cheese guy" from Bobolink Dairy in Union Sq (NYC, not SF) who sells a small variety of raw milk cheeses from his own dairy, and every single one of them is amazing. For you New Yorkers, he's only there on Fridays.
One of these days I will make it up to Connecticut to visit the Cheese Nun.
Wed Jan 10 05:29:36 -0800 2007
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ballulah
1
2172291
Melted jarlsberg-- gooey and warm
Parmesan in any incantation straight and unadulterated or with a bit of balsamic vinegar
Good not too sharp cheddar by the knife sliceful
Wed Jan 10 06:57:32 -0800 2007
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Emme
1
2172349
Perlagrigia, a dreamy Italian cheese made with truffle flakes, is my favorite of all time. My second favorite is super-sharp, flaky Vermont Cheddar.
Wed Jan 10 07:49:10 -0800 2007
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gina
1
2172375
Lately, Stilton.
Wed Jan 10 08:25:45 -0800 2007
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OCAnn
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2172469
it's common and probably boring but i love auricchio sharp provolone, eaten with a big zin.
Wed Jan 10 12:11:41 -0800 2007
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ericalloyd
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2172570
I don't think it's common OR boring. I love auricchio. For sandwiches/grilled cheese, I am also a fan of the Cabot extra sharp cheddar slices.
Wed Jan 10 13:31:22 -0800 2007
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thegolferbitch
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2172629
i think i've come to love them all, if well stored.
i used to have a once a year thing for and occasional kraft grilled cheese made w/margarine (part of my rebelling against having none of that growing up, later picked up by my Swedish roomate the year I was living in Spain. she used to eat them with ketchup)
anyway, as long as i have enough good cheese i never crave that anymore.
Wed Jan 10 14:03:40 -0800 2007
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fara
1
2172652
For daily munching with fruit, Parrano (available for much less than WF at TJ).
Wed Jan 10 14:12:15 -0800 2007
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kiwijen
1
2173045
Cypress Grove Midnight Moon- created by Cypress Grove Chevre of McKinleyville, California- it's goat's milk cheese that is aged for at least one year. It has a nutty, dense, smooth with bit of a caramel flavor... YUM
Wed Jan 10 15:57:46 -0800 2007
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Lori SF
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2238210
Another winner from Cypress Grove. They sure do know how to do cheese right :-)
Mon Jan 29 09:51:26 -0800 2007
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sivyaleah
1
2173182
Fourme d'Ambert. A blue cheese that has 'persillage' all the way to the edge. I adore most blue cheeses, but strangely find Maytag Blue just ok.
Gooey aged goat cheese with a bloomy rind.
Aged gouda.
Antique Gruyere.
Black Diamond Cheddar.
Wed Jan 10 16:24:49 -0800 2007
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Louise
1
2173250
boucheron, all spanish sheeps milk... 5-yr old gouda...i pretty much love all cheese!
Wed Jan 10 16:43:25 -0800 2007
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hotoynoodle
1
2175027
This is not a fair question! Do I really have to pick just one?
I would say in that case that my favorite was a perfectly ripened reblochon.
However, I also adore parmesan reggiano, brin d'amour, stilton, roquefort and gorganzola, burrata . . . I could go on and on!
Wed Jan 10 22:40:47 -0800 2007
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DanaB
1
2175310
Pepato . It is a young pecorino with black peppercorns in it. Italy
Sharp imported Provolone Chesse . Italy
Real Brie from France.
Blue Cheese from Demark.
Ricotta Salata
Sheeps milk Ricotta
Wed Jan 10 23:54:18 -0800 2007
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FAL
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2176318
Tuma, burrata, morbier, Sir Wilfrid Laurier.
Thu Jan 11 05:51:18 -0800 2007
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piccola
1
2176414
Le Papillon roquefort (the black foil, not the green).
*moaning*
Thu Jan 11 06:53:26 -0800 2007
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spigot
1
2176425
Absolutely love the pungent, salty Valdeon and crystalline Boerenkaas.
Thu Jan 11 06:56:48 -0800 2007
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Miss Needle
1
2176435
tomme de savoie
Thu Jan 11 07:03:29 -0800 2007
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mermaidsd
1
2176546
Epoisse is a terrific cheese. So is Chaource. I have gotten excellent Chaource at MURRAY'S and also at FAIRWAY.
Do you all serve a special bread with cheese?
I have been buying the Hazelnut Raisin Boule from ALMONDINE. Reminds me a lot of the Pain au Noix from POILANE. Sliced very thin and lightly toasted, a great complement to cheese.
Thu Jan 11 09:16:51 -0800 2007
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Fleur
1
2176795
Love all cheeses, especially veined. Current addiction is to a torte of gorgonzola dolce and mascarpone - smooth, creamy, rich, and subtly bleu-ish.
Thu Jan 11 14:10:11 -0800 2007
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Striver
2
2177567
I will join the Epoisse camp, when perfectly ripened, nothing else compares. Cabrales blue cheese from Spain is my fave blue. I am Canadian and my favorite Canadian cheeses are Chevre Noir, a well aged goats milk firm cheese, and St. Ambroise. Sylvan Star Gouda is an Alberta Artisan cheese that is also great.
Thu Jan 11 17:16:09 -0800 2007
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formerlyfingers
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2309141
A huge cheer for Chevre Noir... a hard to find Canadian cheddar.
Also, try Beemster -- a well-aged gruyere-like cheese.
And lastly, I love Brin D'Amour...
Mon Feb 19 21:32:00 -0800 2007
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glutton
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2312605
Brin D'Amour is great.
Tue Feb 20 18:54:38 -0800 2007
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steinpilz
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2177585
epoisse - love stinky smelly cheese. had wonderful goat cheeses in provence last few years - banon. also love a good cheddar, mimoulette and reggiano.
Thu Jan 11 17:20:13 -0800 2007
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potterstreet
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2190032
The stankier the better. In my opinion, cows have the most earthy and stinky (yet deliciuous) cheese. That is not to discredit sheep and goat, as sheep's milk cheeses may be my favorite. Anyway, what do you think? Epoisse is a washed rind cow's milk if I recall correctly.
Mon Jan 15 14:04:23 -0800 2007
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wodicker
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2177617
Spanish Cabrales, heaven on earth for us blue cheese lovers...
Thu Jan 11 17:28:48 -0800 2007
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bogie
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2178085
Drool!
Thu Jan 11 18:57:45 -0800 2007
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Louise
1
2179211
french sheep's milk feta - double creamy
Thu Jan 11 22:45:10 -0800 2007
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alexia
1
2179293
Someone mentioned Hubbardston blue. They also have a chocolate cheese. It's really good!!!!
I love resh ricotta, and asiago fresco. There's also a place nearby called Smith's country cheese. They have a great aged gouda.
Thu Jan 11 23:07:41 -0800 2007
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puppymomma
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2252747
Also, a good aged gouda is awesome. There's one I get from Smith's Country Cheese near Gardner (I think it may be in Templeton) and I got one in Whole Foods called Robusto.
Yesterday I was at TJs and I bought an Italian cheese that has flecks of truffle (black truffle) in it. I like it a lot too!
Fri Feb 02 07:44:02 -0800 2007
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puppymomma
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2179542
I have to throw out some love for freshly smoked mozzarella, such as from Joe's Dairy on Sullivan St in NY.
Of course, really fresh mozz in general is right up there too.
And I have to mention my favorite downmarket choice for eating large chunks of right out of the fridge: Munster! One of those childhood things that I haven't outgrown in the least.
But of course I would happily eat any of the other cheeses mentioned so far.
Fri Jan 12 00:05:14 -0800 2007
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Bob W
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2179659
Another one I like and have not seen mentioned is Port Salut. This cheese could pair with virtually anything.
Fri Jan 12 00:37:58 -0800 2007
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CDouglas
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2180831
I haven't seen it in some time but a cheese sold under the name "Chutter" was a butter/cheddar breed tha spread nicely and worked well when a recipe called for melted cheese.
My favorite tho is provolone, the sharper the better.
Fri Jan 12 13:13:18 -0800 2007
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HillJ
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Double Gloucester with Stilton from Trader Joe's - and if you haven't tried Munster(Muenster) on pizza....
Fri Jan 12 13:34:49 -0800 2007
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Spoonula
1
2190774
roccolo. hands down. its Italian cow's milk. stuff is out of control deelish. order it from
http://igourmet.com/
Mon Jan 15 17:54:25 -0800 2007
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ben61820
1
2191355
I love cheese
mozzarella; mozzarella de buffalo
monchego
feta
chevre
parmesan
gruyuere
emmantaler
ricotta
any original unnamed cheese
Mon Jan 15 20:22:31 -0800 2007
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marlie202
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2199351
Colston Bassett Stilton from Neal's Yard Dairy.
Wed Jan 17 22:15:19 -0800 2007
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keencook1
1
2235197
Boursin's sweet cheese with guava,raisins and nuts--I just tried this and had to post-
Sun Jan 28 09:35:45 -0800 2007
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marlie202
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2235425
I second Port Salut and add Parrano Robusto.
Sun Jan 28 11:15:30 -0800 2007
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septocaine_queen
1
2235515
I know this sounds stupidly, stupid. We're huge fans of the the whole Nick Park's Wallace & Gromit genre. (Anti-Pesto Swat Team) I at least, never had eaten Stilton cheese. I waited for our first trip to England to do so. We flew in to Gatwick and stayed at an oaste (hop) farm,
The Three Chimneys, in Goudhurst, Kent for 10 days. This is a great place to stay, BTW, for all you Country Mice. http://www.threechimneysfarm.co.uk/
The next morning, early, we drove into Tunbridge Wells for provisions. The British chain store, Sainsbury's, was recommended to us by the Lady of the Manor and it was terrific. Their selections of everything were on par with Whole Foods & Trader Joe's but their cheese section was OMG. We bought every variety of Stilton in their cases and I've been addicted ever since!
Sun Jan 28 11:56:02 -0800 2007
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Harp00n
2
2238052
My mom has a recipe for Stilton soup that is out of this world fantastic. Basically it's a roux, with chicken broth and stilton stirred in to the consistency of thick, velvety soup. When I was a teenager and she would ask me what I wanted her to make for Xmas dinner, and this was always my first choice for the first course. She always complained that it was so rich she didn't want to eat the rest of dinner. I always answered, "So what?"
Mon Jan 29 09:18:22 -0800 2007
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ballulah
3
2238493
Thanks "bullulah", that sounds like something worth trying here in the chilly N.E.
Mon Jan 29 10:53:58 -0800 2007
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Harp00n
4
2238550
After I typed that response, I had the same feeling. I think I may have to stop by the cheese store on my way home!
Mon Jan 29 11:08:08 -0800 2007
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ballulah
1
2235517
Recently hooked on Roaring 40s, a black wax blue cheese, that is sooo strong and pungent that it makes your tongue itchy after eating. Great with a Merlot and some really sweet cantaloupe.
Sun Jan 28 11:57:16 -0800 2007
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Veggietales
1
2235587
Etorki! A sheep's milk cheese from France, rich, olivey, creamy, yum! Also Reblochons and Comte.
Sun Jan 28 12:26:20 -0800 2007
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cheesymama
1
2236736
Gosh, almost anything! Boerenkaas is a favorite, and pretty much anything sheep, especially Ossau Iraty! My favorite blue is a toss-up between Cashel Blue (Ireland) or St. Agur. A cheese I could eat every single day would be sottocenere!
Sun Jan 28 19:50:15 -0800 2007
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LBeff
1
2238102
Idiazabal, seriously. Was introduced to it by a cheesemonger friend years ago. He described it as "A serious sheep's milk cheese. It's Basque. You know the Basques? They are separatists! This is a cheese that points its gun at you!"
I especially love it with a nice bright wheat beer.
Mon Jan 29 09:28:18 -0800 2007
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MaspethMaven
1
2238217
I love Parmagiano Reggiano. I hate when people call or spell it parmesan. "Parmesan" isn't real cheese to me, reminds me of that Kraft stuff in the green container. Just a pet peeve, however I digress. Also love a lesser known cheese, cacicavallo. It's like a soft Parmagiano Reggiano. Do try it if you ever come across it. Seems to be more available during the holidays.
Mon Jan 29 09:53:24 -0800 2007
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angelo04
1
2238218
Grafton super-aged Cheddar. Don't know exactly what it's called. You can't get it outside of Vermont. It's only sold in-state apparently, and not the one sold in supermarkets. We only ran across it in small little groceries being sold in unwrapped chunks.
Makes the best grilled cheese sandwich on earth on sourdough, a bit of mayo/Grey Poupon and chopped chives on the inside of the bread - heavenly!
Mon Jan 29 09:54:08 -0800 2007
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sivyaleah
1
2238261
The only cheese I have ever disliked was a brown, gooey goat cheese that a girl I knew simply adored. I think it was called Gjetost (which I'm sure just means "goat cheese"). I took the bite she offered, it being my practice to try anything once, and regretted it immediately and for the next several days, as the taste of GOAT lingered and lingered. Beyond nasty, beneath vile...had our relationship been in any way a romantic one that would have ruined it, as I could not imagine kissing someone who would taste like that! Cigarettes are bad enough...
Mon Jan 29 10:04:30 -0800 2007
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Will Owen
2
2254149
Yep, that's what it's called. I was introduced to it by a Ex-boyfriend of Norwegian extraction. Personally, I love the stuff. It's definitely funky, and it definitely stays with you, but I find it oddly addictive. It's so tangy, salty and sweet. And I love the texture (very sticky). I can see how lots of people don't like it.
Fri Feb 02 13:00:17 -0800 2007
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Hunicsz
3
2273281
My grandma's been eating Gjetost since I was a little kid. I like very thin slices of it with fuji apple wedges.
Thu Feb 08 12:54:55 -0800 2007
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operagirl
4
2276741
Agreed; with apples is the best way to do it. Thinly sliced is important, too. Too sticky and overwhelming otherwise.
Fri Feb 09 12:26:15 -0800 2007
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Hunicsz
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I was introduced to this by my financee's father. My first reaction was "Is this a son-in-law test?" I did come to appreciate it later (you're right, has to be thin sliced) but I never did warm up to his other favorite, ripe Liederkranz.
Sun Feb 11 16:34:32 -0800 2007
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DonShirer
1
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Not being a fan of any cheese that's runny, soft or particularly stinky, my 2 faves are Calef's Horseradish cheddar from Calef's Country Store in New Hampshire (actually all their varieties are very good) and Parrano Gouda. mmmmmmm
Mon Jan 29 11:28:31 -0800 2007
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marmite
1
2252938
How about Mont Enebro - a spanish half cow half goat cheese in a log shape. Unbelievable depth. Got it at Whole Foods on a trip to Seattle. Mushroom Brie is up there and most cheeses from the Alta Lange in Italy. Pyrenees with green peppercorns is nice too.
Fri Feb 02 08:32:34 -0800 2007
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repartee
1
2254093
Tough call, but these come to mind...
Camembert Chatelain (the best camembert we've found this side of the pond)
Montbriac (more like a double cream than a blue, but whatever it is, it's great!)
Ewephoria (sheep's milk Dutch Gouda...sweet, nutty and rich)
Roquefort Carles (simply the best Roquefort made)
Red Cloud (the best domestic cheese I've tried in a long time! It's a washed-rind, raw milk
goat cheese from Haystack Mtn Dairy in Ft Collins, CO. If you can find it, try it.)
Pleasant Ridge Reserve (another stellar domestic and consistently one of the very best American cheeses made)
Pierre Robert (the KING of triple cremes)
Vacherin Mont d'Or (seasonal, but worth the yearly wait. Let it ripen if you can!)
Monte Enebro (agree w/repartee. This Spanish gem has long been my favorite goat cheese)
Fri Feb 02 12:46:13 -0800 2007
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mimosa
1
2256162
cambozola and st. andre..also some 8 year old cheddar we got in iowa..
Sat Feb 03 08:24:16 -0800 2007
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cherrylime
1
2256471
Red Square. It is a sort of brie like soft cheese with a rind that comes in squares. It is from Tazmania or some odd place like that. They sell it at our local gourmet cheese shop.
REally delicious.
Sat Feb 03 10:37:29 -0800 2007
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emilief
1
2256502
I'm really fond of Cotswold right now.
Sat Feb 03 10:54:16 -0800 2007
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Neuromancer
1
2273289
I love rich, creamy bleu cheese - St. Agur is a permanent presence in my fridge
Thu Feb 08 12:57:50 -0800 2007
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bijoux16
1
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Fromage American. Once you get the plastic wrapper off the little thin squares, there really isn't anything that can match it subtle flavor and velvetty texture.
Actually, I was going to say Stilton, or a good aged manchego with a bottle of Amontillado.
Thu Feb 08 20:20:22 -0800 2007
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bkhuna
1
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too hard to pick a favorite, but now I am really liking a goat feta and some piave. I also like tellegio melted into pasta with butter and salt.
Fri Feb 09 12:56:48 -0800 2007
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bitsubeats
1
2277100
It's a bit like trying to pick your favorite child isn't it? Some days a good Irish cheddar on brown bread is what you need. Other days you eat your Vacherin with a spoon. I've never met a stinky cheese I didn't like, and most goat's cheese doesn't stand a chance in my fridge. Same for stilton. Morbier and reblochon are old friends and burrata and haloumi are newer crushes. I know people who say the same for chocolate, but it's really not a day worth living if it doesn't involve cheese.
Fri Feb 09 13:46:56 -0800 2007
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yumyum
1
2281388
Tough one
Fresh mozzerella
Romano
Fontina
Danish Blue
ok and, cheez whiz in the can!
Sun Feb 11 08:30:01 -0800 2007
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chef chicklet
1
2281540
petite basque is my favorite, but brie de meaux is not far behind
cheese that I though I'd love but didn't: ski queen gjetost
Sun Feb 11 09:18:39 -0800 2007
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diablita FL
1
2281882
Speak of the devil -- a friend brought two cheeses for last night's casual supper party -- La Tur, which is one of my newest favorites and a truffled Caciotta that was spendy and sublime, a real treat. The gift of good cheese is a sure-fire way to get a repeat invitation to my house.
Sun Feb 11 11:14:38 -0800 2007
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yumyum
1
2282688
I was making notes on what cheeses to ask for on my next visit to the Fromagateria, and thought you might like to know (in case there is a test later) that up to now, the most mentioned cheeses (1st choice only) were
Epoisse (8)
Humboldt fog (5)
Aged cheddar (4)
Stilton (4)
Blue (3 or 4) (I may have miscounted when I drooled on my notepad)
Sun Feb 11 16:43:26 -0800 2007
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DonShirer
1
2282756
Add another vote for Humboldt Fog, but the cheese that makes me salivate in anticipation and moan while consuming, is Vermont Coupole, fron the Vermont Butter and Cheese Company. It is a wonderfully creamy, dense goat cheese, made like a French Bijou. It is addictive, hindered only by its price. (Worth every penny)
Sun Feb 11 17:04:45 -0800 2007
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greenstate
1
2283294
I love gruyere, and a nice aged gouda... I love Danish blue cheese too... mmmm
Sun Feb 11 20:43:06 -0800 2007
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TarheelYankee
1
2285993
Humboldt Fog - I just had my first taste and...oh my goodness. So good.
Jasper Hill Farm Constant Bliss.
Taleggio - I could eat it on just about anything.
Mon Feb 12 15:49:35 -0800 2007
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QueenB
1
2303869
St Andre, Idiazabal, Maytag Blue, Parmagianno Reggiano, warm Crottins de Chevre, and this week I just tried a new one (to me) which was a delicious sheep's milk blue: Persille de Malzieu
Sun Feb 18 01:14:54 -0800 2007
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akp
1
2306739
Mom's staying with my cousin and I this week (husband's out of town) so we're tasting the cheeses we've had earmarked for the last few months. Last night was a lemon stilton. Oh my was that good. Crumbly but great! We were eating it with apples and pears. I'd ditch the pear, and serve it tossed with pasta and apples. Yum! (That's if I wanted anything warm at all!) What an awesome flavor!!!
Mon Feb 19 09:11:35 -0800 2007
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odkaty
1
2310997
Of generally available cheeses in the US, I'd have to say Explorateur. It's a triple creme somewhat similar to St. André but richer, creamier and a bit stronger-flavored.
My unavailable favorite is a cheese that I've only been able to get in Portugal. A friend there gets it for me whenever I visit, and he says the name translates simply as "Artisanal Mountain Cheese." It's a drum-shaped cheese with a hard, waxy outer shell. He cuts the top off, somewhat like removing the lid from a tin, and the inside is meltingly creamy and rich. You eat it by dipping bits of bread into it. To die for!
Tue Feb 20 12:16:36 -0800 2007
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BobB
1
2311531
Tipo Cabrales, grape leaf wrapped, soft-ish green hued Spainish blue cheese that "weeps" at room temperature. I love it on rustic bread with fatty dark tuna in pimenta oil. Not for the faint of heart.
Beecher's Flagship. A tangy white cheddar made at Seattle's Pike Place Market.
Sally Jackson Sheep Milk Cheese. The perfect pre-dessert flavors.
Humboldt Fog....cheese royalty.
Lastly, those little cubes of Rosenborg danish blue sold in jars packed in oil with juniper berries and peppercorns.
Tue Feb 20 14:00:36 -0800 2007
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TruDiner
1
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Parmiggiano Reggiano. Properly aged for 2+ years. With just a drizzle of acacia honey. Simple. Perfect.
Tue Feb 20 14:15:26 -0800 2007
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michka
1
2312725
Parmiggiano Reggiano and white cheddar. I could live on them.
Tue Feb 20 19:44:55 -0800 2007
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raleighgurl
1
2312831
Livarot, pure and simple. But Munster and Marroiles are great too.
Tue Feb 20 20:33:30 -0800 2007
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ganeden
1
2316715
Provolone. No questions asked.
http:..damnedgoodfood.blogspot.com
Wed Feb 21 21:34:36 -0800 2007
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GurglingStomach
1
2316759
My Favs:
Cahill porter (Irish cheese washed in beer). Its a black cheese and has a very rich cheddar flavor and a very interesting crunch.
Ewephoria- A sheep cheese gouda. Very sweet/nutty dessert cheese
Wed Feb 21 21:57:57 -0800 2007
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Lobstah
1
4151717
Manchego, port salut, Maytag Blue, buttery midwestern Colby, Raclette (scraped, with taters and pickles), and (I'm so ashamed) Cambozola.
Honestly, I like them all so long as they have no maggots or weevils.
Wed Nov 05 13:37:00 -0800 2008
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vtnewbie