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Least favorite cheeses?

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?

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  1. 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.

    2 Replies
    1. re: HillJ

      Indeed, this is not an issue, and I am quite grateful for so many options. I'm not sure I like the phrase but a good friend would refer to it as a simple "first world problem."

      1. re: fldhkybnva

        There are these slices, individually wrapped in plastic, that do me no good.

        Cheese that has been processed by a maggot is not on my must eat list. And I have been to Sardinia and passed it up.

    2. 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.

      1. Gjetost. I know many love it but to me, it's just wrong.

        1 Reply
        1. re: Pwmfan

          I was going to say gjetost, but you beat me to it. I have only tried it once but am scarred by the memory.

        2. 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

          4 Replies
          1. re: jhopp217

            Try swiss in a grilled cheese sandwich. Swiss is one that needs to be at least room temp.

            1. re: Veggo

              I agree that melted it does have a decent flavor, but overall, it's not what I would call and enjoyable flavor

            2. re: jhopp217

              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.

              1. re: Ray2

                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.

            3. Danish Blue.
              Given that it was created in an attempt to emulate one of my very favourite cheeses (Roquefort) something definitely got lost in translation.

              1 Reply
              1. The mysterious orange ooze poured on nachos at ball parks. Maybe it's not even cheese.

                1 Reply
                1. re: Veggo

                  it's funny, a local place near me, which has really good pub food and burgers recently abandoned the "orange ooze" for real cheese and you'd be shocked at how many people are upset about this.

                2. I am a blue cheese fanatic, but all Stiltons I have had come with a putrid mid palate. Also I can not fathom the appeal of Brie. Old milk through a 4 month old gym sock. Not stincky enough and too light and flavorless

                  6 Replies
                  1. re: Eric3811

                    I'm also a big blue cheese fan but am not all that keen on a lot of the Stiltons I've tried. I do though like Stichelton, which is similar to Stilton but with unpasteurised milk.

                    1. re: Eric3811

                      I'm joking, but I don't know if you can be called a bleu cheese fanatic and not like Stilton. It's like saying I love the Beatles, but hate all the songs written by John & Paul. haha

                      1. re: jhopp217

                        Maytag, valdeon, cabrales, cashel, smokey, love them all except one. The cheesemonger at wegmans said try it every time you come in and you will grow to love it, not at all

                      2. re: Eric3811

                        I'm also a blue cheese but not Stilton person

                        1. re: fldhkybnva

                          It seems that Stilton is the Brussels sprouts of cheese, love it or dislike it. I like both.

                          1. re: fldhkybnva

                            Stilton must be a breed apart. It's one of the few blue cheeses I really love, along with bleu de Bresse and gorgonzola dolce. Most of the other blues I've tried seem out of balance.

                        2. Gjetost, smoked mozzarella and non-fat cheddar.

                          8 Replies
                          1. re: prima

                            Brie. I just don't get the love.......

                            1. re: chloebell

                              I am not accusing you of this, but I find it very funny when people (who aren't hounds) say they love brie. Usually they take it right out of the fridge and don't let it come to room temperature or they cut the rind off. Some people seem to always put something on it...fruit, etc. Also, the brie you usually buy in the Supermarket (not meaning you, I do too) isn't nearly the same as some of the ones you get at a cheesemonger

                              1. re: jhopp217

                                Oh yeah. There is so much terrible -- bland, rubbery -- brie out there!

                            2. re: prima

                              I'm sure that in my experience it's been a combination of mediocre mozzarella and bad smoking - but I have to agree about smoked mozzarella as being "the worst".

                              Personally I think that my relationship with smoked mozzarella has suffered due to never having good versions, and due to disliking what I have had, I've never sought out good versions.

                              1. re: prima

                                Haven't had a non-fat cheese yet I'd bother with and agree re smoking cheese. Just no!

                                1. re: grayelf

                                  The only smoked cheese I buy regularly is smoked blue cheese usually Moody Blue. I have had a smoked mozzarella which wasn't awful but recently had the Seaside smoked cheddar and it was not so enjoyable.

                                  1. re: grayelf

                                    Wait, we don't like a gouda smoked in a brick oven over hickory?

                                    1. re: eight_inch_pestle

                                      They're just leaving more smoked cheese for the rest of us!

                                2. Have yet to find a palatable non-fat cheese. Same goes with basic american slices.

                                  Commercial smoked mozz. Oddly chemical, weird color and my tasted buds are killed after eating even a small amount.

                                  TJ's has a goat cheese with some kind of grapes in it. My SIL loves it but its too sweet for me. Actually most cheese with fruit in it is too sweet for me. Cheese with fresh fruit is fine.

                                  And yes it is a cliche but I do not care for Limberger at all

                                  Gjetost.

                                  1 Reply
                                  1. re: foodieX2

                                    Non-fat cheese is technically plastic, so it's okay not to like it. American "cheese" is half plastic, half lactose, so I wouldn't call that a cheese either, more a laxative.

                                    Try Maplebrook Farm smoked mozzarella if you're looking to actually like one. Theirs is the only kind I'll buy.

                                    Totally agree on the cheeses with fruit added. I'll take those on the side, thanks.

                                  2. I've been on a blue cheese bender for the past few months. I'd have to put 3 recent tries on my list of least favorites. Cambozola Black Label..... did not care for the little "hard" bits of blue cheese. (Have never tasted regular cambozola.) The next is Valdeon. Did NOT like its grainy texture. I know others love it. I just found it very strange! The final one is Butler's Blackstick Blue.... just plain funky!

                                    2 Replies
                                    1. re: Phoebe

                                      Sounds like the valdeon was old or something

                                      1. re: Eric3811

                                        No, because I've actually seen it described as "grainy" and "gritty" in other reviews. I loved the bold flavor.... just not fond of its texture.

                                      1. Fontina. To me, it tastes like sweaty gym socks smell. As much as I love many aged Goudas, there are some that have a hint of that same sock-y taste.

                                        Brie. I love a great triple-cream, such as Delice de Bourgogne, but regular old Brie, President for example, turns me off.

                                        12 Replies
                                        1. re: Steve Green

                                          Regular old brie and camembert is fabulous for wrapping in foil and dousing in bourban or whiskey then melting on a campfire and eating the melty goodness with some bread toasted on the fire.

                                          It might just be the good friends and the companionship. But it tasted good at the time.

                                          1. re: Firegoat

                                            I find the brown sugar/maple and nut baked brie addictive. Melting + sugar does wonders for mediocre brie.

                                            1. re: Firegoat

                                              I actually got this idea from chow and tried it. It was a lot of fun while camping.
                                              http://www.chow.com/recipes/10935-boo...

                                              Not gourmet by any means, but a lot of fun to do as a group.

                                              1. re: Firegoat

                                                This might be the greatest idea ever

                                                1. re: jhopp217

                                                  It was delicious! And a lot of fun to do with friends. A great end to the evening using up the campfire.

                                              2. re: Steve Green

                                                President brand brie is definitely supermarket cheese. I wouldn't use it in a mousetrap. Mice are smart and have good taste.

                                                1. re: Veggo

                                                  No wonder no mice came to throw themselves on our grill!

                                                  1. re: Veggo

                                                    I'm no expert on Brie, but I haven't ever had one I liked. Does Rouge et Noir fall in that "supermarket" category as well?

                                                    1. re: Steve Green

                                                      Beer, a charcoal grill and good company (and bourbon) made it pretty tasty.

                                                      1. re: Steve Green

                                                        I'm not familiar with the brand; anyone?
                                                        JMO, most bries are best after sitting overnight at room temp under a lid.

                                                        1. re: Steve Green

                                                          I don't care much for Brie as a rule, but Trader Joe's has a goat's milk brie that I love. The tangy goat milk taste really cuts the fat and sweetness and balances them out nicely.

                                                      2. re: Steve Green

                                                        I agree with you on this - at least supermarket brie. I can eat it if I cut off every speck of rind because the taste is a bit much for me; this seems like a waste, though. My sister-in-law baked a supermarket brie wheel in puff pastry with raspberry preserves. It was actually pretty irresistible. Other than that...meh.

                                                      3. No such thing as a least favorite cheese, they are all my favorites.

                                                        1. limburger-stilton-other blue veined cheeses

                                                          1. I love stinky cheeses, but beer cheese---not the American beer-and-cheese dip, but Weisslacker---was a funk too far for us.

                                                            Not wanting to throw it out, I did eventually find it pretty palatable on toasted pumpernickel triangles with plenty of whole-grain mustard, raw onion, and a big IPA to pair. The girlfriend, however, wouldn't touch it no matter what I did.

                                                            1 Reply
                                                            1. Spanish cabrales. Crumbly, salty, so strong it could almost serve as armor plate! I like blue cheeses, but this one made me blue.

                                                              1. Velveeta....the box used to say cheesefood on it. Not sure if it still does. Though, I do like it in some mac n cheese. Usually any cheese that has been repackaged as "crumbles." it never does justice to the flavor & texture of "real" cheese.

                                                                1. Tomme de Savoie, or any others with the wet basement, wet cardboard exterior.

                                                                  1 Reply
                                                                  1. re: Delucacheesemonger

                                                                    Is wet basement an industry term for a wet bottomed cheese? I have never heard that phrase before. And is that intentional?

                                                                  2. I can't think of any cheese that I hate (mind you, cheese...not cheese "product"), but I can do without Colby and Monterey Jack cheeses...too mild for me, and I'm not a fan of their texture.

                                                                    1. Velvetta, which my husband adores! Normally he has good taste, I mean, he married me. However, he eats velvetta. YUCK!!!!

                                                                      1 Reply
                                                                      1. re: tzurriz

                                                                        I have one of those husbands. His favorite omelet has Velveeta in it. :-(

                                                                      2. The one and only time I got a "Cheesesteak Whiz Wit", whatever that "Whiz" stuff was.

                                                                        Apparently I'm not actually a Philadelphian. I only live here.

                                                                        1. Anything that says, "processed cheese food," anything in an aerosol can with a tip, and (this will put the cat among the pigeons) anything smoked.

                                                                          2 Replies
                                                                          1. re: tlackner

                                                                            l feel the same about smoked except the following two, farm Idiabazal and St Simon, the smoked tetilla that looks like a Madonna bustier.

                                                                            1. re: tlackner

                                                                              Some of us dissed smoked quesos above so you're in good (or bad!) company.

                                                                            2. I find shelf stable cheese that does not require refrigeration a disgusting idea. I've yet to try it. I usually see it come out in full force during the holidays in the gift baskets with salami where it sits out in room temperature for weeks.

                                                                              1. I find Colby very bland, but I don't hate it.

                                                                                I love Swiss cheese, but I can't eat much of it without having an allergic reaction. The stronger the Swiss, the worse it is. Apparently there's an enzyme specific to Swiss cheese? It's the same reaction I have to walnuts.

                                                                                I don't like Limburger. It just tastes like gym socks on steroids.

                                                                                Other than that...I'll eat just about any type of cheese. Pasteurized processed, hard, soft, blue veined, curds, etc. Now I'm off to cut a hunk of extra sharp white cheddar.

                                                                                1. Out of cheese that I've had, I can say that eating mozzarella by itself - well, lately it just tastes like milk to me! Now, if it's baked over something and develops some browned blistering, then there's some flavor.

                                                                                  Not crazy about Swiss, either.

                                                                                  1 Reply
                                                                                  1. re: Violatp

                                                                                    I used to feel the same way until this summer actually when it seems to be the key to that refreshing bite I'm looking for which might be similar to the milk sensation that you get. It's quite mild but tangy enough for me to become a craving. I didnt much care for it before a few weeks ago but then something happened. However I've never had an actually glass of milk so perhaps that would satisfy my need for refreshment just as well.

                                                                                  2. Swiss I have tried and tried to like it. Expensive or cheap. I can't seem to like it.

                                                                                    2 Replies
                                                                                    1. re: itsmejessica

                                                                                      Have you tried other Swiss family members like Comte and Gruyere? I thought I hated all Swiss until I discovered them.

                                                                                      1. re: fldhkybnva

                                                                                        Yeah I have . I want to like it :)
                                                                                        I love all cheese. I wouldn't say I hate it but for whatever reason I have few pieces and I'm like ugh done. I can eat it on a Ruben but I think because there is so much going on I don't taste it. I notice it but I can eat it.

                                                                                    2. The "Yummy" brand from Indonesia. Everything is terrible. Their ricotta is...no exception.

                                                                                      On its own, I don't like bleu cheese, but with wings (that one time every two years I eat those) or beets, it's alright.

                                                                                      Jonathan
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                                                                                      http://collaterallettuce.com