What's your favorite cheese?

Tom Jones

Oh, wait, we're not talking about cheesy music?

 

<div class='quotetop'>QUOTE(Jmadison @ Dec 3 2006, 04:27 PM) [snapback]357089[/snapback]</div>

Have you seen the cartoons of Wallace and Gromit?
Wallace loves Wensleydale.

 

<div class='quotetop'>QUOTE(efusco @ Dec 3 2006, 01:34 PM) [snapback]357093[/snapback]</div>

The idea of a cheese named for a washing machine strikes me as singularly unappealing.

 

Try Dubliner.

It is fairly hard with a unique flavor. It has become my favorite.

Trader Joe's usually has it along with probably any store that has a good variety of international cheeses.

 

Washed up onto a desert island with crates of Tillamook in the black wrapper extra sharp Cheddar, crates of Havarti Dill and crates of Port Salut, I would probably fight off rescuers until the crates were empty, but they would have to be fast rescuers because the crates would be empty by the third day. Maybe the second day. Now I've got to go have a slice. Maybe two slices ---

Mark Baird
Alameda CA

 

I guess Swiss cheese is my favorite. I like the flavor, but I also like the holes. The way you can sort of cut around them. I like to slice it very very thin and eat it plain.

 

real wisconsin cheese from these guys, particularly the fresh cheddar.

mmmmmmmmmm! we're about to start taking cheese orders from coworkers and the like for our january trip up north, everyone loves the cheese we being back

 

<div class='quotetop'>QUOTE(efusco @ Dec 3 2006, 04:34 PM) [snapback]357093[/snapback]</div>

I was thinking of the same cheese! Try it crumbled on top of a steak.

 

<div class='quotetop'>QUOTE(airportkid @ Dec 3 2006, 05:44 PM) [snapback]357167[/snapback]</div>

This is our favorite - we always have a fresh block in the fridge.

 

How can I pick just one? Too many choices!

 

American cheese (the kind in the peel-off celophane wrapper). I love it on Ritz Crackers.

OR cottage cheese, with fresh-ground black pepper.

 

Peperjack, by far.

 

Any kind that I can find at Whole Foods! If I go there on Sundays, there are lot of free samples to taste

 

A really mature cheddar made from unpasteurized milk.

Pasteurization appears to kill many of the useful bacteria and other organisms that really add to taste and texture. Any Frenchman will tell you this!

Not available in the USA because the poor sanitary conditions of most dairy farms here results in too many nasty things in the milk.

Mike

P.S. The latest dairy product in Europe is - mare's milk!

 

<div class='quotetop'>QUOTE(Stringmike @ Dec 4 2006, 10:42 AM) [snapback]357332[/snapback]</div>

Stringmike, your on to something here!
Two of my current favorites are Manchego (Spanish) and Roomano (Netherlands). Both are medium hard and very flavorful. I appologize to the many previous posters who may disagree with this, but almost any cheese from Europe is better than even the best domestic.
But the key to good cheese is to buy cheese from a reputable cheese shop (assuming you can find one) that doesn't carry cheese made by large industrial factories. If you really like cheese, and live in a large enough metro area, find a good cheese shop and you'll be in heaven.

 

We appreciate Dubliner (Whole Foods) and have an appreciation for Wensleydale, as recommended by Wallace and Gromit.

 

Colby

 

Mimolette. I buy it whenever i can find it, which is rarely in this country. It's a lot like a very hard, strong cheddar. Melts really beautifully, and keeps forever. We carried a 2 kilo wheel back on our last trip to France. Took us a year to eat it all. (Probably couldn't get it through DHS now.) From reference.com:

Mimolette is a cheese traditionally produced around the city of Lille in northern France (where it is also known as Boule de Lille), and also in some areas of Belgium and the Netherlands (where it is also known as vieux Hollande).

A cow's-milk cheese, it normally weighs about 2 kg (approximately 4.5 pounds). Its name comes from "mollet". When young its crust is supple, but with age it becomes harder. It has a grey crust and orangish flesh. The orange color comes from the natural colorant Achiote.

The greyish crust of aged Mimolette is the result of cheese mites intentionally introduced to add flavor by their action on the surface of the cheese.

Mimolette can be consumed at different stages of ageing. Most cheese-lovers appreciate it most when "extra-old" (extra-vieille). At that point, it can become rather hard to chew, and the flesh takes a delicious hazelnut-like flavour.