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Old 06-14-2014, 03:50 PM
 
Location: Scottsdale, AZ
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I wouldn't dare ruin my eggs with cheese.
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Old 06-14-2014, 04:25 PM
 
Location: Tucson for awhile longer
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Govie, my favorite combo is also Swiss and mushrooms. It's a sublime combination for an omelet. It's also great on a burger, although some restaurants use provolone and mushrooms, which works, too.
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Old 06-14-2014, 04:37 PM
 
224 posts, read 207,398 times
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Sometimes American, sometimes mild cheddar, sometimes mozzarella, sometimes all three.
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Old 06-14-2014, 05:40 PM
 
Location: East St. Paul 651 forever (or North St. Paul) .
2,869 posts, read 2,713,309 times
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The melting of Swiss cheese seems to bring out a sweetness or mildness of the cheese, I think. The cheese just takes on a different complexity when you melt it as compared to, say, having it cold on a sub.

Only in the last couple years when I started utilizing it as a primary to the omelette (opposed to American or Cheddar) did I realize how prime that cheese was (even the cheap versions of it).
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Old 06-14-2014, 07:15 PM
 
4,240 posts, read 3,032,954 times
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Cheddar
Provolone
Gruyere
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Old 06-14-2014, 10:43 PM
 
Location: Mid-Atlantic
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I usually use a cheddar, sometimes Havarti.
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Old 06-14-2014, 10:51 PM
 
1,871 posts, read 1,576,816 times
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Manchego.
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Old 06-15-2014, 05:21 AM
 
Location: Waterville
332 posts, read 411,136 times
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Quote:
Originally Posted by Rangerdude_Charlie View Post
Manchego.
My favorite cheese. But never used it in an omelette. Cheddar or pepperjack would be my preference - I'd like to try the manchego, but the price no longer fits my budget. Muenster melts nicely, but it has been years since I had a muenster that was actually tasty. Havarti is also a good choice.

You Swiss-lovers have me wondering. I have always thought that Swiss cheese is an abomination. Texture of rubber coupled with tastelessness. Makes me shudder. Never used it in an omelette because I never buy it. Maybe I should try it.
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Old 06-15-2014, 06:41 AM
 
1,915 posts, read 3,211,655 times
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Depends on the type of omelette I am craving. One of my all time favorites is havarti but it has to accompany bacon and avocado. I dig feta, but only with tomatoes, olives and veggies....kind of a greek veggie omelette.

I don't care for cheddar anymore since it's kind of bland and stringy. Asago is a great cheese too. Okay, I'm hungry!
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Old 06-15-2014, 10:08 AM
 
Location: Dallas
5,463 posts, read 4,583,254 times
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I like to put a good amount of grated Parmesan cheese in with the eggs before they are cooked. Really nice when cooking a pepper and egg omelet. If I am making a Western omelette with ham, peppers, onions, etc. I'll omit the Parmesan and just use cheddar in the usual way.
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