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I picked "other" because I can't just pick one! cheese is a weakness of mine (asked if I'd rather give up chocolate or cheese, I picked chocolate!). extra sharp white cheddar is my favorite in terms of it going w/ nearly everything. I recently got into manchego (sp) which is raw sheep's milk cheese. very tasty and nutty! there are also a few goat cheeses w/ cranberries and nuts in them that I love on crackers or homemade pita chips (you aren't alone phonelady!). a very nice, simple standby is Laughing Cow cheese. a month doesn't go by when I don't try out a new cheese (this month, I tried a bit of seaside cheddar and black diamond sharp cheddar)
if you have access to a Whole Foods, you should just go into their Specialty department and check out their cheeses. if you ask, they can cut it down to any size or may even give you a few sample to take home. plus, the ones I go to almost always has samples to try!
Location: Moved to town. Miss 'my' woods and critters.
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Extra Sharp Cheddar is my favorite on the list. However, I really like Gruyere cheese. The cheddar can go on just about everything from salads, burgers, chili, tortillas, and sandwiches to eating slices with Fritos, Wheat Thins, chips, anything crunchy.
St. Andre. It's a triple creme, soft ripened French cheese, got to put it on a slice of french bread. It's kind of like Brie, but more so.
I tried it once but to me it did not have as much flavor as Brie--just the creaminess.
Quote:
Originally Posted by eevee
I picked "other" because I can't just pick one! cheese is a weakness of mine (asked if I'd rather give up chocolate or cheese, I picked chocolate!)
I resemble that remark.
Anyone ever try Humboldt Fog? Positively orgasmic!There is a Georgia cheese-making dairy farm that makes a monthly visit to our farmer's market; they make a brie-like goat cheese called Lumiere (http://www.sweetgrassdairy.com/detail?number=27 - broken link) that is exquisite--much like Humboldt Fog.
Such cheeses are good with crusty bread or plain crackers.
I love so many different kinds of cheeses.
In day to day life I eat a lot of muenster and havarti.
I love gorgonzola or feta on my salads.
Other times I enjoy port salut with plain crackers or warmed crusty bread. Or perhaps sliced Bosch pears.
Next month we will go to France and I am really looking forward to trying all sorts of cheese, especially chevre, without paying an arm or a leg for it.
I voted for Blue but I don't think I've met a cheese I didn't like. I do love pretty much all cheeses except for the processed stuff.
Whenever we have people over for dinner we bring out a cheese plate at the end of the evening with grapes, pears or figs, whatever's in season. Always a nice finish.
We always have a chunk of Reggiano in the fridge for grating over pasta, or for just eating. Feta is another of my favourites. Double or triple brie. Camembert. Chevre. Gruyere. Taleggio, which I tend to devour. All the blues - Gorgonzola, Roquefort, Stilton, the Danish Castello, the German BlouBayou. Australia makes some good cheeses too. Tasmanian Blue is wonderful. King Island Brie is lovely. One of my favourite things to do on a country drive is to visit local cheese shops. I like them more than wineries now. Cheese and olive oil shops.
I do the same thing when having guests over. I always get grand raves on my cheese platters.
One that's a big hit is a whipped or soft blue cheese with dried dates added. Adds the right amount of sweetness to the cheese.
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