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favorite cheeses?

I'm currently on a taleggio kick right now...i ate some nice gooey smelly taleggio for lunch...
other current favs:
humbolt fog
always parm regg
good sharp cheddar
bucheron
coach farm goat cheese

What cheeses are you eating these days?
How do you serve it? Crackers, bread, neither?

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  1. I'm currently on a kick of gorgonzola and balsamic on every salad. With toasted pine nuts or sunflower seeds. it is truly divine.

    4 Replies
    1. re: mojoeater

      Drunken goat...bought just for the name, ended up loving it!! Great alone, shaved over salads, or with fruit.

      1. re: cocktailqueen77

        I'll second drunken goat. The Italian cow's milk cheese known as Ubriaco is also a good choice. Always ask for a taste or smell the cheese before you make your purchase. Ubriaco should smell like the bouquet of a fine wine. If it doesn't, it's likely not very good. The Spanish drunken cheeses are good also, just not as good as the Italian (better vineyards/grapes IMO).

         
      2. re: mojoeater

        I love the combination of gorgonzola, sliced pears, walnuts, and arugula...with balsamic or with a late harvest riesling vinegar and olive oil...mmmmmgetting hungery now.

        1. re: mojoeater

          Oooooh, thry gorgonzola (or any blue really) drizzled with a little honey! YUM!

        2. I love perfectly aged Mt. Tam from Cowgirl Creamery right now!

          1 Reply
          1. re: mollyomormon

            Chaumes - smelly, soft, delicious. On crackers or with apple or celery.

          2. For a harder sheep cheese good with fruit i always enjoy Spanish manchego, and Drunken Goat mentioned above is a fantastic choice.

            I also enjoy Montagnolo triple cream soft blue cheese spread on very plain crackers or bread. The first time I had it was with crusty bread and a little bit of honey. Yum!

            3 Replies
            1. re: porkmuffin

              Might be easier to list what I don't like but my top three right now are;
              Epoisses- Very stinky and salty but I lovee, love it with crusty bread and white wine.
              St Agur- Creamy blue with big flavor but restrained sharpness. Great smeared on Tri-Tip sandwiches.
              Bandage Cheddar- Sharp-ish Cheddar with those sweet little crunchy bits you find in good Parm.

              1. re: bubbles4me

                Bandage cheddar... isn't that amazing? Fiscalini Farmstead Cheddar is one to explore if you prefer rich, buttery, and sharp. Have a look at the image attached to this reply, and you'll see it almost resembles a good Parm Reggiano. [Click on the image to enlarge it].

                 
                1. re: Cheese Boy

                  The Fiscalini 18-mo bandage-wrapped just won the world cheese awards! It's pretty darn good too - it's fairly sharp for only being aged that long. Just add a tart apple and it makes for a perfect picnic.

            2. Caerphilly and Red Leicester on bread or crackers and Aged Gouda for cooking.

              1. Jarlsberg, melted in the micro till just a litlle gooey with crispy edges taking over as it cools...

                Gruyere
                Ricotta
                Parmesan (in fricos)