and very picky about our cheese.

We were back up there and got some amazing aged swiss from a shop near Black River Falls. OMG. Amazing.

I also get a nice, nutty cheddar from the grocery store. Sartori Montamore cheddar. It is a little crumbly, but also really tasty.

I think we eat cheese every day.

It is kinda foreign to me I know I like baby Swiss over just Swiss. Looking up Blackriverfalls now, about to make an order,

Thanks

Koz

For me, the most dangerous things are the 2 pound blocks of Cabot Creamery cheeses at Costco. Seriously Sharp Cheddar and their Pepper Jack are great but not super expensive.

Last night we had nachos for dinner - about 6 ounces of Seriously Sharp went in to that mess.

Boar's Head Mozzarella is my go-to cheese for pizza - I buy about 3 pounds of that each month for homemade pizza.

I also make Mexican Pizzas (tortilla shell, black bean dip, taco sauce, protein of some kind, Cabot cheese, and Jalapenos) on a regular basis. Having good cheese is a requirement for those too.

As I write this, I'm over 2 hours past lunch and discussing cheese isn't helping.

Is my nighttime snack,, thanks

I like sharp cheese with some depth. Haven’t tasted anything like cheese I seriously fell in love with 40 years ago. Over the years so called Farmhouse cheeses have had less and less depth. I suspect because of demand and thus less time to age and develop a deep flavor. I still occasionally think about the specific flavor and sharpness, but it’s been at least 15 years since I’ve had anything that good. Surprisingly Costco’s Coastal is not half bad. Thanks for the memories, Koz.

The flavor is amazing and it has tiny little crunchies in it. We eat lots of fruit, cheese & crackers during the summer months living in the Sonoran desert because it’s too hot to cook!

Once college basketball season arrives, and my beloved Kentucky Wildcats tip-off, bring me some Beer Cheese and warm soft pretzels.

I’m looking up Farmhouse cheese now

Cheese! I enjoy most any of them that have been put in front of me over the years, you betcha! 😉
Mama said everything’s better with cheddar. I like it fine. The sharper, the better.
Betsy says everything’s betta with feta. I like it fine too.
I love a good hole-y Swiss.
And Gouda, smoked.

Lately I’ve had a hankering for some Provolone. Not sure what’s inspired that, but I like it fine.
I like cottage cheese with freshly grated pepper for breakfast sometimes.
And of course cream cheese for bagels, with or without lox.

DH is making his celebrated pizza from scratch, even the sauce, especially the crust, this evening. There will be melty mozzarella and freshly grated Parmesan.

Okay, my mouth is watering.
Cheese freak? Well, if the cheese fits…
🕊thatcrowwoman

Supper around here isn't supper without cheese on it or in it in some way! (LOL)

But I was surprised the other day... I'm 67 years old and tried pepper jack for the first time ever, and I really liked it! About the only cheese I don't like is Muenster. I can't even quite get around the smell.

The perfect romantic picnic (or evening in) for me is a good variety of hard and soft cheeses (like Edam), crackers, and either white wine or... even better... plentiful quantities of mead. I really am a cheap date. Just bring lots of cheese and crackers!!!

I love Castello - Tickler extra mature cheddar cheese. Aged 17-18 months. crumbles and has a bit of a salty crunch almost. So good.

But the best cheese I ever tasted was Dry Jack. I think I got it at the Kroger cheese bar one time, but haven't been able to find it again. Also think I got it one time at Earth Fare in Asheville, but haven't been back lately. It's kind of like parmesan, but nuttier and sharper in taste. If I'm making a cheese board, I like to include sage derby, white cheddar with cranberries, and havarti with herbs or carraway.

Kinda a fun convo , ty

Ok, some people think Gjetost isn't officially a cheese. But it looks, eats, and is used like one, so...fight me. (It's made by boiling the leftover whey from cheesemaking until it caramelizes and gets fudgy.) Autumn the chow used to just stand and let slivers melt on her tongue with a rhapsodic faraway look in her eye. The thinner you shave it, the better, and the melting technique isn't bad if you're not in company. Or in the company of a like-minded dog.

Anyway - also Gruyere. Sharp cheddar, sharp enough to have little salty milk crystals in it. Whole milk ricotta in lasagna or desserts.

I can't stand the blue cheeses, but DH would walk long distances for Maytag blue. Or Cashel blue.

Costco has it and it’s divine.

they also have other (delicious) types of cheeses.

We have a store here which has around 250 varieties in stock. It is a wall of cheese. It is all organized by country of origin, then by type within that.

I was in there today and managed to skirt around the cheese aisle. Somehow.

My grandfather had a little country store with a cellar. Every year my dad would get a large wheel of cheddar from the local creamery (wrapped in cheesecloth and stored in a balsam box) and put it down in the cellar. When the cheese had aged 2 years, he brought it out at Christmas to sell. That was some seriously good cheese. Very sharp and crumbly. Our traditional New Year's Eve dish was Welsh Rarebit made with that stuff. Damn it was good.