Favorite kind of Cheese

[Salacious B Crum]

3 hours ago, Lady Fitzgerald said:

Swiss is the one cheese I've tried I can't stand. Provolone would be #6 on my list.

Get yourself a real imported Emmental, domestic Swiss is tasteless the only thing its got to compare are the holes in it

[Canada EH]

Milk and Cheese is so unhealthy for adults.

Even cows ween their offspring off their own milk.

I can eat quite a bit of cheese and quite a lot of 1% milk or skim milk.

I like Jalapeno Jack, or Old Fort, but will eat any even that sour cheese, Blue.

I am cutting back ever since I watched a Post Mortem on Netflix of an overweight woman who was 5'5" and whatever 17 stone is. Quite heavy, heart failure was the cause, she had quite thin heart walls but lungs would have come closely behind with a lot of water in them. Go check it out on Netflix. Her belly fat was like 8" thick, slimy and buttery.

[Jacob Canale]

Wasn't expecting this to be so active! I'm Italian so I grew up on cheese, and my Dutch mother had her fair share too. Asiago is one of my favorites, right next to a classic gouda and a real Italian mozzarella. Keep the cheeses coming! I think I have to make a list soon of cheese to try!

[Mr.Meerkat]

A nice n strong cheddar. Mozzarella is pretty good as well but it tastes wayyyyy too weak. To be fair, disregarding "snack" like cheeses (i.e. babybels, string cheese ect.), cheddar and mozzarella are the the only two I've had more than once so my options are pretty limited  

[DimasRMDO]

I like all of them, except casu marzu....

My personal favorite would be mozarella, I like seeing it drool  as it's melting.

[Salacious B Crum]

8 hours ago, Keith W said:

I like a nice mature cheddar

 

I am also partial to some wensleydale and cranberry, I buy some every week 

Just came form Reading market (Philly) I was about to pull the trigger on a cranberry but chose a horseradish and a Swiss for snacking

[Princess Luna]

I'm a simple person, I like mozzarella.

[Mutoh]

Honestly it really depends on what I'm doing with it. If it's on a charcuterie board, I like a nice mix of hard, semi-soft and soft cheeses of varying strengths. Like I like a nice Roquefort, Camembert, or a nice Baluchon. Even things like smoked Fontina or Pacific Rock if I can get it. Generally served with a nice Prosecco or a dry Riesling and you're in Heaven.

 

For pizza, there is no substitute for a fresh bufala with a sprinkle of parmigiano reggiano or pecorino romano at the end. It's quintessential for a classic pizza.  

 

Burgers? I mean that's gonna be plastic kraft singles if I'm making smash burgers. If I'm doing something fancier, I'll swap it out for a hard cheddar or maybe a brie or provola depending on what was going on the burger.

 

For pasta it wholly depends on what you're trying to achieve but 9/10 times if you're making a cream sauce or if you're making a carbonara, you need parmigiano reggiano and pecorino as a nice blend. You can use more or less of either depending on your tastes. 

 

On a cheesesteak, it's either provola or to quote Joey Diaz "go f*&% your mother". There is no substitute for a proper, classic cheesesteak on a hoagie. 

 

[Jacob Canale]

27 minutes ago, Mutoh said:

Honestly it really depends on what I'm doing with it. If it's on a charcuterie board, I like a nice mix of hard, semi-soft and soft cheeses of varying strengths. Like I like a nice Roquefort, Camembert, or a nice Baluchon. Even things like smoked Fontina or Pacific Rock if I can get it. Generally served with a nice Prosecco or a dry Riesling and you're in Heaven.

 

For pizza, there is no substitute for a fresh bufala with a sprinkle of parmigiano reggiano or pecorino romano at the end. It's quintessential for a classic pizza.  

 

Burgers? I mean that's gonna be plastic kraft singles if I'm making smash burgers. If I'm doing something fancier, I'll swap it out for a hard cheddar or maybe a brie or provola depending on what was going on the burger.

 

For pasta it wholly depends on what you're trying to achieve but 9/10 times if you're making a cream sauce or if you're making a carbonara, you need parmigiano reggiano and pecorino as a nice blend. You can use more or less of either depending on your tastes. 

 

On a cheesesteak, it's either provola or to quote Joey Diaz "go f*&% your mother". There is no substitute for a proper, classic cheesesteak on a hoagie. 

 

damn man, you like your cheese! im impressed!

[elfensky]

The cheap young gouda without crust from Lidl.

[Mutoh]

3 minutes ago, Jacob Canale said:

damn man, you like your cheese! im impressed!

I like food. Cheese is a part of that.

[GoldenLag]

i dont really care to much about cheese, but when i do i will rock some "Norwegia" and some Brown Cheese.

 

blue cheese and mozzarella is great on pizza btw

[scottyseng]

Brie is my favorite. I like the buttery taste of it. 

 

Mozzarella and provolone are my other runner ups. 

[iKingRPG]

On 6/8/2018 at 11:22 AM, Jacob Canale said:

What is your favorite kind of cheese?

Windows XP.

[kokakolia]

I was extremely spoiled as a kid. I lived in France for a while. Here are my favourites (in no particular order):

 

- Shropshire Stilton blue cheese

- Fourme d’Ambert

- Roquefort Papillon (the Société variety is the most common but it sucks)

- Caprice des Dieux

- Buche de Chèvre (goes really well with St. Dalfour jam)

- Tome au foin

- Pont L’Eveque 

 

Heck, all French cheese is the best. Except Vache qui Rit. That’s garbage.

[Beef Boss]

Plastic ie kraft aka cancer American cheddar disgusting. 

 

Favorite is spicy cheese of any sort or anything but goat cheese and gouda more like God awful or getitoutmyface

[kokakolia]

9 hours ago, ElfenSky said:

The cheap young gouda without crust from Lidl.

Yassss! Young Gouda is so much better than older Gouda. Older Gouda has the consistency of wax with gritty salt crystals and the sharp taste is kinda bland like Parmesan. 

[kokakolia]

6 minutes ago, aki adaki said:

Plastic ie kraft aka cancer American cheddar disgusting. 

 

Favorite is spicy cheese of any sort or anything but goat cheese and gouda more like God awful or getitoutmyface

You should try Gouda with cumin. It makes it so much better! But American Gouda is blasphemous. It’s like American cheddar with a different flavour addiditive. Real Gouda comes from the Netherlands. 

[Crunchy Dragon]

I can't say I've had that many cheeses, but I like most of the ones I have had.

 

Wenslydale, Cheddar, Dubliner, Gouda, Mozzarella, and probably some others I don't remember.

[Zexion]

Swiss Ementaler

 

[Jacob Canale]

14 hours ago, iKingRPG said:

Windows XP.

Same bro

[Paul Rudd]

Why has no one mentioned Parmesan? Especially this one... https://www.ragu.com/our-sauces/cheese-sauces/roasted-garlic-parmesan-sauce/

 

Only one person mentioned Parmesan, and that it is bland. Parmesan isn't bland, it's good as hell. If you haven't tried this Roasted Garlic Parmesan in your Chicken or Shrimp Alfredo yet, you're definitely missing out. It's very cheap too. Like a $1.59 at Walmart or Food Lion.

[Salacious B Crum]

10 hours ago, Zexion said:

Swiss Ementaler

 

Yes!

[Jtalk4456]

Muenster

[Jtalk4456]

4 hours ago, A Random Dude said:

Why has no one mentioned Parmesan? Especially this one... https://www.ragu.com/our-sauces/cheese-sauces/roasted-garlic-parmesan-sauce/

 

Only one person mentioned Parmesan, and that it is bland. Parmesan isn't bland, it's good as hell. If you haven't tried this Roasted Garlic Parmesan in your Chicken or Shrimp Alfredo yet, you're definitely missing out. It's very cheap too. Like a $1.59 at Walmart or Food Lion.

Sorry but i have to agree that parmesan is bland. And if your defense against that is a product also containing 

Quote

Water, Soybean Oil, Cream, , Modified Corn Starch, Enzyme Modified Egg Yolk, Romano Cheese Made From Cow's Milk (Cultured Part-Skim Milk, Salt, Enzymes), Whey, Roasted Garlic, Salt, Yeast Extract, Disodium Phosphate, Xanthan Gum, Whey Protein Concentrate, Garlic Powder, Spices, Natural Flavors.

then i would argue that it tastes good because of all those ingredients/flavors. Namely the garlic. If you have just straight up parmesan, it's bland. If you eat a chunk of muenster or colby jack or cheddar, it has lots of flavor without needing a bunch of other ingredients