Love cheese, except not sharp cheese!

I especially like sharp cheddar, Stilton and Jarlsberg. Don't like brie or Roquefort.

And Baby Swiss

I will check out delis around here.

Extra Sharp Cheddar. Extra Sharp White Cheddar.

Last edited Wed Sep 25, 2024, 10:12 AM - Edit history (1)

When havarti is aged, it becomes crumbly like good parmesan. The flavor is complex and amazing.

I also love bleu, brie, camembert and gorgonzola.

My favorite salad dressing is Litehouse brand Pear Gorgonzola. It has proved to be a very satisfactory successor to the Champagne Pear Vinaigrette that Trader Joe's discontinued.

It's a cheddar-like cheese made in Pinconning, Michigan. It tastes a lot like cheddar only better. I use it in anything that calls for cheddar cheese and makes everything so much better.

For those not lucky enough to be able to get it in your local store, they do have an online shop. Their White Cheddar/Horseradish spread is to die for.

https://pinconningcheese.com/

Mostly, I like all cheeses in moderation. Too many “over cheese” too many dishes. I love Blue and Roquefort salad dressing.

The best cheese is the cheese you have.
When I have cheese I'm happy.
"Sweet dreams are made of cheese...."

I'm fond of the Tillamook cheese products out of Oregon. Tillamook Makers Reserve 2021 Extra Sharp White Cheddar Chunk - 8 Oz. Tillamook "Makers Reserve" products are quality cheeses. Tillamook ice cream is pretty decent as well but no ice cream measures up to McConnell's from Santa Barbara, California.

Ghost pepper and pepper jack

Feta, bleu, extra sharp cheddar

Gorganzola, stilton, and American deli

Meunster and Swiss

Cottage

Feta, Blue, Muenster, Manchego, Parmesan, Goat, Limburger, Camembert, Taleggio, Asiago, Gouda, Swiss, Cheddar, Liederkranz, Mozzarella, Cream, Gruyère, Cottage, Brie, ...

Oh, just get a dictionary of cheeses and read it...love them ALL.

Though when I was a kid we used to say it was made of swiss cheese. because of the craters.

Usually lasts 2-3 hours at my house. All kidding aside, it's a solid cheese for snacking and for recipes.

I made a breakfast burrito bowl last night (roasted potatoes, breakfast sausage, salsa and dippy eggs) and smothered it with shredded cheese from Cabot. My cardiologist would frown, but it's a damned good use of this cheese.

Edited to add:

I make a lot of homemade pizza and love to use Boar's Head mozzarella - that's a very good cheese for pizza. The only better cheese I've tried for pizza is Caputo Brothers Creamery out of eastern PA. A local pizza shop uses it and it's fantastic but expensive.

For pasta, my favorite cheese topping is Romano. I like the bite and the saltiness on pasta aglio e olio.

Bacon and cheese sandwiches for lunch.

Nothing like a fall apple from the farmer's market with a good sharp cheese.

bacon and cheese sandwich. Thanks for the reminder!

Gotta have the wire cheese slicer, though to get it just right. They put thinly sliced cucumber on theirs--I haven't tried that.

N/t

Blue cheese, goat cheese, EXTREMELY sharp chedder, cobly with NO jack, and parmesan to start my large list. Non of these require any additions, such as crackers etc, I can happily eat them as they are.

"Desert Island" I'd want Parmigiano Reggiano.

Swiss
American
Mozzarella
Blue
Monterey Jack

Good blue cheese salad dressing too.

Gingerbread Man"

but also love Edam and Swiss.

and 2d = Cheddar.

But, I will eat nearly any kind of cheese, even limburger & gorgonzola.
I honestly don't recall ever eating a cheese I didn't like, except maybe feta, which I can take or leave.

Just is far from a favorite.
My wife, in the other hand, flat out doesn't like feta.
She's not big on the super funky cheeses, either.

But, in my first post I said I liked all cheeses, then singled out feta.
I caused the confusion.

and Brie, hard to choose but I think I chose Havarti over Brie because good Brie is to die for but only good Brie.

I like to fix myself a plate of nibbles.. the smoked gouda and apple or pear slices. Salami or ham or smoked salmon or sardines. Maybe some Spanish olives for salt and of course peanut butter chips ( the ones used for baking).

x

But I like pretty much all cheeses except for Swiss which is ok but I never buy it.

I think I could just have these seven for the rest of my life.

And Marie's, or Trader's Joe's Blue Cheese Dressing!

😄🩷👍

Are my favorites, but I am an equal opportunity cheese eater
(Except bleu. Ick).

Cheese! I love cheese!
Hardly can think of a cheese I don't like, but top of the list is Wensleydale from Yorkshire UK. Used to could get a half wheel of plain, but nowadays only find it here with fruit mixed in - blueberry, cranberry, even mango. Bah. Plain Wensleydale.
And Manchego!
Sharp cheddar of course is like cinnamon, bacon, and basil. Essential things if you cook.