Least favorite cheeses?
- fldhkybnva Jun 14, 2013 10:49 PM
There are a few threads on most favorite cheeses, but none on least favorite cheeses. As a cheese fanatic, who loves nearly everything I try, I can understand why this thread isn't more popular. However, tonight I think I tasted my first cheese that I not only didn't care but made me feel ill and I started to ponder if there was a list of cheeses that I try to stay away from. The cheese to start my list is Monto Enebro Goat Cheese. Do you have any least favorite cheeses that you just can't stand?
Now I don't hate any cheese-that's too strong a word. So given the large amount choices avail,in every price range, a least favorite happens when you have so many excellent choices. So, these have been knocked way down the list:
American cheese like a land o lakes leaves me flat.
Plain cheddar, like a block of white cheddar sold in markets
having recently tried Brunost I didn't care for it. Limburger isn't my favorite that's been confirmed for some time.
I had a washed rind Teleme recently that was terrible. I don't know if it there was something wrong with the cheese, but it was inedible, and I love most washed-rind cheeses.
Italians will yell Blasphemy, but poorly made mozzarella is absolutely tasteles. I've had it made fresh in front of me and had it so delicious I could have eaten ten lbs of it and I've had it done right in front of me, took one bite and almost spit it out.
The one cheese I dislike, unless melted on a burger with mushrooms, is regular swiss cheese. Don't understand why anyone would like it.
I don't consider American Cheese to be real cheese
As a product of the union of two Italian families, having lived in Italy until high school, worked there for a bit and now building a home there its certainly not blasphemy. However, I am highly suspect of the fresh mozzarella you sampled. Good mozzarella in the USA is an unknown to me. Yes there's some bufala now available but it pales in comparison even when its made from bufala.
Even the Swiss have given up on Appenzeller (Swiss cheese in the USA). The producing regions are begging to be certified as Gruyere producers as volumes are in a nose dive. No idea what its good for.
I love American cheese (not the pressed paste called cheese food). My Swiss wife won't let me buy it but I sneak some into a hidden corner of the frig at times. Peel off a slice, tear into three pieces, dangle down in mouth. 2 properly melted slices on a good burger are heaven.
I agree. I thought I hated mozzarella but had some fresh made and now can't resist it. I guess we can all have our own opinion but I think good mozzarella can perhaps be had outside the boot country. The local may be your favorite or the best available but I don't think this discounts an entire country's ability to make a cheese worth eating.