Favorite cheese?

[Blue in a Red State]

I like a nice creamy Havarti, yes I do. Sometimes with dill. Or mustard seed.

[Abelman]

1. Feta

or Bleu Cheese.

Mmmm....

I'm also an enjoyer of really really really sharp cheddar. The sharper the better.

[Blue in a Red State]

SHARP Cheddar, yes!

Tillamook makes a nice, nice domestic sharp cheddar.

[donheld]

19. Sharp cheddar for me too

[laheina]

51. Tillamook is the best!

Their ice-cream is pretty nummy too.

[TexasLady]

27. MMMMM Feta~~~

Lawsie, but I do love me some Feta. I can make Feta Cheese Pies, thanks to my Greek landlady...oh my damn, i love em!

[Blue in a Red State]

34. Spanakopita? YUM!

Love the stuff, but haven't had it in ages. :-(

[TexasLady]

37. oh yay!

Its the ONE way I like my spinach! Soooo good!

[Blue in a Red State]

40. I like spinach anyway...

But I have a real weakness for anything made with phyllo dough.

[Zuni]

57. Spanikopita

I love Feta and spinach pies....

[davidinalameda]

2. Easy Cheese!!!!!

yum!

[sakabatou]

3. Smoked Ghuda (sp.)

[da_chimperor]

31. Gouda n/t

[Liberal Veteran]

4. I'll second the harvarti......

Yummy, yummy, yummy.

[LSparkle]

5. Fresh parmigiano reggiano

that's so moist you can slice and eat it alone!

[progmom]

26. Yeah.

That's what I'm talkin' about.

[redsoxliberal]

6. greyeure or brie

[jpgray]

7. A good goat cheese is tops in my book

Meunster, gorgonzola--just about anything with a good strong flavor.

[Cats Against Frist]

50. mmmmmm muenster

that's my favorite of the semi-hard cheeses -- I guess you'd consider it a semi-hard cheese, wouldn't you? I mean, as compared to the soft cheeses?

I'm not a cheese expert.

[Runcible Spoon]

8. another vote for dill havarti.....

on crackers....with belgian ale......**mouth watering**

[Placebo]

9. Munster!

or maybe Chihuaha, but that's really only good on tacos and tostadas.

[da_chimperor]

32. I've actually been to münster and they know nothing about the cheese

:shrug:

[AlCzervik]

10. Gorgonzola, Gorgonzola, Gorgonzola, Gorgonzola

goooorgonzoooohhhlaahhhh ha!

[BlueHandDuo]

11. If only I could still get Liederkranz!

...but they stopped making it years ago.

From time to time I'll get a nice Limburger, but you can't let it ripen properly (out of the refrigerator for several days to a week) if you live with someone who is not also a lover of this aromatic delight.

[Blue in a Red State]

21. Maybe you'd like this

Bayrisher Bergsteiger Kase: http://www.kuttercheese.com/products/product.html
Not a recommendation, just happened to find it.

[kitchen girl]

12. Sage Derby!

pronounced Sa-GAY Derby...or as a friend calls it, "soggy, dirty cheese".

[Danocrat]

13. a vote for gorgonzola

but yes, an extremely sharp cheddar is heaven

[mtnsnake]

14. Mozzarella!!

Don't ever hand me a fresh package of mozzarrella and expect me to only eat a small piece of it!

[Left Is Write]

15. Smoked gouda, extra sharp cheddar, pepper jack

[EstimatedProphet]

16. Cheshire, when I'm in the mood for it

sharp cheddar overall

[eoberhauser]

17. How dare us

Try to name a favorite cheese - I think of cheese as my children, I could never pick a favorite, one might get jealous. I can tell you my not favorite though. Sheep cheese is definitely my red headed step-child. EWWWWWWWWWW

Erin

[goodbody]

43. was thinking the same thing

about picking a cheese favorite: each one is loved for themselves and their unique qualities.

[seriousstan]

18. Windsor blue

[mac56]

20. Wensleydale!

[Blue in a Red State]

22. That's what the moon's made of, innit?

[DrWeird]

23. All of them.

When all you turn into zombies I'm going to hole up in a cheese shop with a shotgun and a nice sharp knife.

[Jean Louise Finch]

24. Emmental

a really nutty one. yum yuum yum.

[LynneSin]

25. Here's my three favorite cheeses!

[n2mark]

28. A toss up

between Havarti and Brie.

[sleepyhead]

29. Pave D'Affinois

Soft cheese similar to Brie. Hard to find but worth it. But you will never catch me turning down any cheese at all. Except Gjetost. Never could get into that.

[Blue in a Red State]

30. Gjetost is one nasty substance!

Never believed it to be cheese.

[datasuspect]

53. self-delete

posted in wrong place . . .

[da_chimperor]

33. Really good, really, REALLY moldy danish blue cheese

Mmmmmmm . . .

[njdemocrat106]

35. Bleu cheese

I put it on burgers, melt it on steak, toss it in salads, and use it in my Alfredo sauce. You can put the stuff on a tire and it would taste good.

[212demop]

36. goat cheese and cheddar (sharp)

[Kat45]

38. Havarti and feta

[Hans Delbrook]

39. Provolone

The sharper - the better. And I hate to be bitchy but the only really good ones I've ever had come from Italy.

[goodbody]

41. Favorite cheese? That's like asking to name a favorite child

Cheese - where to start?

Havarti - good, creamy sandwich cheese when it's plain. The dill is good for snacking. I can eat Havarti like ice cream.
Ahh, Havarti...

Bleu Cheese and/or Roquefort and Feta- for Salads, melted over steak. Nothing like it. Ahh, Bleu Cheese. Feta cheeses are also great in omelets. Ahh, feta cheese.

The Cheddars - well, who can deny the Cheddars their place in excellence? Cheddar: you name it. Burgers, snack, I could go on and on...

Brie: excellent creamy texture for appetizers such as fruit.

Gruyere: an excellent flavored cheese for cooking things such as potatoes au gratin or french onion soup. Gruyere is great for quiches. Gruyere melted and broiled over sourdough is excellent.

Cheese!

Favorite? All of the above. Forgot the parmesan, grated, shaved. Cheese.

[Boswells_Johnson]

42. whiz

:)

[goodbody]

45. it's entirely possible

that sprayed cheese, such as Whiz, is not really cheese.

[Boswells_Johnson]

48. That's crazy talk

next you'll be telling me "Dream Whip" isn't actually whipped cream:o

[UpsideDownFlag]

44. provolone for sandwhiches, for snacking on, Uber-Sharp chedder or meunster

yuuum, imho.

[BluePatriot]

46. Super-sharp (aged 2 plus years) cheddar...mmm...(nt)

[pinniped]

47. Havarti Dill is my favorite and I just bought a chunk yesterday.

:9

[Cats Against Frist]

49. Brie

No contest. Brie on a nice whole-wheat baguette. Good lord. Camembert is good too -- that kind with the spices kicks ass.

[Cadence]

52. Medium Cheddar.

[datasuspect]

54. fontanella/fresh mozarella in brine n/t

[American Tragedy]

55. Midnight Moon. Firm goat cheese aged one year. Mmmmmmmm

I cannot recommend that stuff enough. Cypress Grove Chèvre makes the best hard goat-milk cheeses in the country.

Sometimes I really like mega-sharp cheddar, aged and ultra firm. I see a lot of other people here favor that as well.

Incidentally, I'm sure that freepers are copying-and-pasting this thread to prove what un-American elitists we are.

This, even though all of the cheeses I eat are made in the United States.

[Blue in a Red State]

56. Right about the freepers

'cos no one even mentioned "American cheese"...

[Cuban_Liberal]

58. Sharp, white cheddar.

Wisconsin's is acceptable, although Vermont's is better.

:)

[Zuni]

59. Oh man---it really depends on the day and the usuage

for sandwiches I like swiss. For crackers i like port wine cheddar, for steak subs, provolone. I like romano and parmesan for pasta, mozarella for tomatoes
etc.
I just can't decide my favorite

[Bleacher Creature]

60. Greuyere! n/t

[mondo joe]

61. Fresh mozz, feta, ricotta, havarti, cambazola, chevre.. who can pick 1?

There can be no one favorite.

And that's not even counting all the cool little indepedent cheesmaker products.