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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
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...

                Parmesan (in fricos)

                1. Ricotta Salata
                  St. Andres (preferably topped with pepper jelly)

                  1. Recently, we've been eating Mt. Townsend creamery's seastack.


                    We always have parm and chevre on hand. And we rotate through bucheron, gruyere, goat gouda, St. Andre, fourme d'ambert, and pierre robert...either on crackers or baguette...sometimes with something sweet...quince jelly.

                    1. Recently, I've been loving Shropshire Blue Cheese.

                      Found a tiny bit it in the "cheese bits" at a local cheese shop for $2 and got hooked. I was about to give up hope once i learned the price (something crazy like $25/lb) but then found it at Costco for $10/lb. Cholesterol levels be damned!

                      1 Reply
                      1. re: stolenchange

                        Oh, and Beechers Flagship. Great as a snack - even better in mac and cheese.


                      2. The usual suspects include jarlsberg, emmenthaler, gruyere, manchego, and old, sharp, puckery white cheddar. I'm on the hunt for a place that serves fresh burrata, and in addition to the swiss types mentioned above ... I've been digging comte and appenzeller even more. Can anyone tell me about raclette?

                        1. i know it's probably one of the most benign cheeses out there, but i loooove fromager di affinois.

                          1. Dutch Mature Gouda (not too) - on a french stick sandwich with a little proper butter...
                            The tohught of a good runny Brie de meaux always makes my mouth water too!

                            1. If you like telleggio you will probably love Brescianella Stagionata- but be careful not to buy it too ripe as it becomes very stinky and inedible. However, it is a really delicious cheese! You should be able to find this a cheese shop.

                              1 Reply
                              1. re: emilief

                                It's hard to find, but ticklemore (a goat cheese from england) is absolutely amazing. It has a lovely spongy texture, more like a cow's milk cheese than goat and a subtle taste. IMHO it's best by itself, or on a very thin slice of baguette.

                              2. Yummy, creamy, very marbled blue in a salad. And, sliced yummy, creamy, Harvarti with caraway - ooh la la! - Slightlt melted in a pita with your fav meat (mine is hickory smoked turkey breast) and acrutriments...toms, wasabi mayo, avocado....

                                1. I love a good WHOLE milk mozzarella. I don't why most stores carry that part-skim stuff. Big chunks of WMM melted on some baked pasta dish... yum.

                                  2 Replies
                                  1. re: Oh Robin

                                    Mozarella should be buffalo milk, everything else tastes like plastic!

                                    1. re: loisstella

                                      I actually don't like buffalo milk mozzarella - it's too creamy for me - but love fresh, well made cow's milk mozzarella, especially smoked.

                                  2. The Humboldt Fog I queried about - and hounds persuaded me to spring for - well, my cheese monger (Sarasota) has been out of stock for a month (along with epoisses and St. Marcellin, I think they really cut back in the off season). But I'm making do with my new find of the 6 year Grafton Cheddar. Out of the ordinary.

                                    4 Replies
                                    1. re: Veggo

                                      instead of Humboldt Fog, try the French Bucherondin (or Buche Cremier if you can find it-- it's a handmade version that's much richer than the industrial one). Bucherondin (aka Bucheron) is a log-shaped goat cheese with a bloomy rind. Like HF, it ripens from the outside in so look for one that has a decent sized ring of 'goo' between the rind and the firmer center-the more goo, the riper the cheese. It's not as sweet as Fog, but we like to drizzle - very lightly - a wedge of Bucherondin with orange blossom or other floral honey. It's divine.

                                      And despite the fact that the dollar v Euro has jacked up the price of every cheese brought across the pond, Bucheron is about $10 cheaper per pound than the one from California. We're in CA and find many of the cheeses produced here cost several times more than the imports they're seeking to emulate!

                                      1. re: mimosa

                                        I think I have seen it but not tried it. The cross section almost looks like greyish petrified wood?

                                      2. re: Veggo

                                        Hey, Veggo-
                                        St. marcelin just isn't available year round- I had a customer who just loved the stuff and our preferred supplier (one of the largest in the US) only got shipments during a little over half a year, sometimes as far as 6 weeks apart. Don't give up- but you may have to wait until the fall to start finding it again.
                                        And you're right about the Grafton Cheddar- Yummy!
                                        While I'm here- King's Island Roaring 40s blue was a revelation for me, I eat Fromage d'Affinois with a spoon, and a 3+ yr Gouda is just devine (I like Mona Lisa, but there are a few other good ones, too).

                                        1. re: lunchbox

                                          Lunchbox, thanks for the info about seasonality of the St. Marcellin. I did keep one too long once, maybe 6 weeks, and it had gone sour with no visual signs at all. I suppose I could freeze a few?
                                          About a year ago I bought a wedge of "smoked irish blarney" that was delicious; nicely salty and smoky, and I haven't found anyone since who has heard of it.

                                      3. Call me weird but I love Kalamata cheese spread with mozzarella and garlic.

                                        1. Maytag blue. I don't know that I've ever met a blue that I didn't like, but I keep coming back to Maytag as the absolute best.

                                          2 Replies
                                          1. re: rockycat

                                            Roaring Forties Blue Cheese. Divine.

                                            1. re: rockycat

                                              I'm a Maytag blue fan as well. Just picked some up yesterday. I havent found a better blue for blue cheese dressing. I also love the blues from the Rogue Creamery in southern Oregon.

                                              My other favorites: Tillamook sharp cheddar, Valencay goat cheese and Berkswell (the most amazing hard cheese in the world) and of course the parm regg that I brought back from Sicily.

                                              My sister gave me some sweet onion balsamic spread and its AMAZING with fresh goat cheese.

                                            2. Any cheese with truffles like Caciotta del boschi and Bianco Sottobosco all found on igourmet.com. Very earthy.

                                              1 Reply
                                              1. re: nbermas

                                                two other truffle cheeses you might like: Boschetto al Tartufo (Italian mixed-milk from cow/sheep. verrrrry rich!) and Memoire Gouda (studded throughout with flecks of black truffle...yum!)

                                              2. A standing fave is a perfectly ripe Brie d'Nangis, alternatively, a perfectly ripe Camembert Chatelain. I love the cauliflower, grassy terroir that comes through - almost Tastes like a slice of France.

                                                Next on the list is Montbriac - at 60% butterfat, it's almost at double-creme (65%) richness and although the blue is only lightly distributed, the flavor is rich, smokey and decidedly blue. Yu-um!

                                                1 Reply
                                                1. re: mimosa

                                                  Oh, and my new fave, Lamb Chopper!

                                                2. Gorgonzola Dolce. Nice and creamy.
                                                  Jarlsberg. Better than regular swiss cheese. More nutty. Melted over pastrami.
                                                  Horseradish Cheddar. Especially on a Roast Beef sandwich.
                                                  DOP Romano. I hardly use Parm.