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Apr 14, 2010 02:28 PM


I love most cheeses, especially comte, gruyere, brie de nangis, and st. albray. I am looking for some new cheeses to try, especially one in the hard, aged cheese category and maybe another interesting brie or camembert. I do not like blue cheese or goat cheese, and am not a fan of extremely strong cheese. I would love some suggestions for a new favorite. Thanks!

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  1. Well, I'm from the NW in the US and there is nothing better here than Tillamook Cheese! It's a life staple. They have quite a variety and family members that have moved out of the area absolutely love it as gifts. Not sure where you are, but if you have not tried it, give it a go.

    1. For camembert, Old Chatham's Hudson Valley camembert is ridiculously good. SO creamy and nutty and buttery.

      For hard cheeses, I LOVE really aged gouda -- Rembrandt is one I've had and it's nice. Any aged gouda that has those crunchy, flaky bits throughout it is a winner in my book. There's a genuine Dutch gouda aged four years that's often available at my local Whole Foods. Yum.

      2 Replies
      1. re: LauraGrace

        Ditto on the aged Gouda...My favorite is Old Amsterdam. It has a nutty, buttery taste with little crystals of salty goodness. I'll buy a small wedge and intend to just eat a piece or two and before I know it, I've eaten the whole thing.

        1. re: LauraGrace

          I just bought a fabulous Robusto gouda from Whole Foods. It went into a yummy "mac" and cheese dish. Even my kids went nuts over it!

          1. re: Cherylptw

            I'm currently indulging in a very bad addiction to Yancey's Fancy smoked gouda with bacon. Granted, it's not cheese-shop sophisticated (I do appreciate those) but it's cheese. With bacon!

            1. re: Cherylptw

              Yum. I once made a grilled cheese on our bakery's whole grain bread with smoked gouda, vine ripened tomatoes from the garden, and avocado.

            2. It's not a knock your socks off cheese, but I love ricotta salata as far as hard cheeses go. As long as it's not too salty. Definitely not an aged cheese though. As for the creamier cheeses, have you tried Explorateur? It's great because it is very different depending on age. St. Andre is also one of my favorites.

              1. I fell in love with Idiazabal when it was included in a cheese plate at a tapas restaurant. It's a Spanish sheep's milk cheese. Delicious with a drizzle of honey or a bit of fig preserves.