What's your favorite cheese?

[bicentennial_baby]

Ok peeps, what is it? :bounce:

I have too many to call one favorite...Fresh Mozzarella, Provolone, Horseradish Cheddar, Muenster, Blue Cheese, Feta...

Cheese. Yum.

[MonkeyFunk]

1. Cotswald

it's an herbed cheddar.

[bicentennial_baby]

3. Never had it...Is it like this one?

http://www.igourmet.com/shoppe/prodview.aspx?cat=0&subcat=&prod=177&source=pepperjam*google*cheese+campaign+england&gclid=COr_l9SBg48CFQGRPAod-DGB3w

[MonkeyFunk]

37. Yep! That's it!

Very yummy.... you need a strong cracker to stand up to it. A wheat-pepper cracker or something like that.

[KitchenWitch]

2. gruyere

[bicentennial_baby]

4. Yummo....

:9

Oh, and i forgot Brie! Damnit! x(

[lost-in-nj]

19. mmmm fresh Gruyere

on Onion Soup....

OMG


lost

[ruiner4u]

5. I love all cheese...

However nothing beats chedder for sitting in front of the tv and pigging out on a big oll brick...

[bicentennial_baby]

8. I was just reading...The US is the top Cheese producer

in 2004, yet France is the top Cheese exporter. Hm. And Greeks eat more cheese than anyone, but most of that is Feta. :D

[ruiner4u]

9. MmmMMMmmmm goat cheese...

Feta rocks!!!!




I think its time for someone to ask why there are no cheeses made out of pigs milk.. Its always an entertaining thread..:)

[bicentennial_baby]

11. Wow....I never thought about that...

:crazy:

But I am now!

:D

[bicentennial_baby]

14. Ok, I found this, re: Pig Cheese

http://forums.egullet.org/index.php?showtopic=92079

[lost-in-nj]

6. headcheese

no really Havarti or Cream Case

and a nice sharp cheddar



lost

[bicentennial_baby]

10. Ew!!!...Ok, whew!

What does Havarti taste like?

:hi:

[lost-in-nj]

16. Havarti

is a very soft cheese
its also called buttery cheese.....

try some
its awesome



lost

[Cabcere]

7. I like cheese in general, but Danish Havarti is one of my favorites.

:9 Havarti with dill is good, too. :thumbsup:

[Shakespeare]

12. Depends on what day you ask me!

My favorites (most of the time) are extra sharp cheddar, dry monterey jack, cotija and buttery, yummy havarti. :9

And probably about 20 more I could name if you give me a minute. :rofl:

[bicentennial_baby]

15. What's cotija?

:bounce:

[Shakespeare]

18. It's a Mexican cheese.

a hard cheese that's kinda salty/tangy, kinda-sorta like parmesan.

[bicentennial_baby]

20. I'll have to see if I can find it in the city...

What do you use it on/with?

:loveya:

[Shakespeare]

22. encha-freakin'-ladas, and any kind of mexican-ish salad.

Pretty much all Mexican and tex-mex food can be improved by having some cotija grated or crumbled on top.

It's REALLY yummy. :loveya:

[bicentennial_baby]

23. Ok, I'm on it!

w00t! :woohoo:

[Shakespeare]

26. whaddya know, it's on wikipedia.

I love wikipedia. It's like the eBay of information.

http://en.wikipedia.org/wiki/Cotija_cheese

Cotija cheese, or queso añejado (Spanish: "aged cheese"), is a semi-hard cow's milk cheese which originates in Mexico. Moist and firm varieties of the cheese can be found, with flavor similar to Italian Parmesan and Greek Feta.

Cotija can be purchased in small rounds or large blocks, and is often used crumbled as a topping for soups, salads, beans or tacos.

And an article in the SF Chron:

http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/03/16/WIG1PHO52R1.DTL

Sometimes referred to as "Mexican Parmesan," Cotija serves a similar purpose in the Mexican kitchen to Parmigiano-Reggiano's role in Italy.

Cotija (ko-TEE-hah), a firm and crumbly cow's milk cheese named for a Michoacan town, adds a tangy saltiness to dishes when grated over them. Black beans, enchiladas, tostadas and other classic Mexican dishes would be bereft without a generous snowy shower of queso Cotija on top.

Compared to European table cheeses, Cotija has a notably granular texture. On the tongue, it dissolves into fine, dry, pebbly bits rather than coating the palate with fat and creaminess. The recipe for Cotija -- what manufacturers call the "make process" -- calls for milling the curd into tiny bits before molding and pressing it, which contributes to the dryness and crumbly feel.

The traditional queso Cotija, as made in Mexico, is a raw-milk cheese matured at least 100 days, according to Diane Van Hekken, a USDA research chemist in Pennsylvania whose current field of research is Hispanic-style cheeses. American manufacturers, predictably, want to speed up the process and have devised procedures that result in finished Cotija in about four weeks. One such technique is adding lipase, an enzyme that accelerates flavor development. Lipase tends to give cheese a piquant note such as you might find in domestic provolone and romano.

[bicentennial_baby]

28. I found it on IGourmet...I think I'll order it!

:D

[Throd]

13. Aged Fromunda

[NightWatcher]

17. baby mozzarella, gouda, goats milk cheese....

[Redstone]

21. Pick just one? I can't. Though if I had to it would probably be Provolone.

Redstone

[bicentennial_baby]

24. isn't it great?!

I use it in sandwiches, hot or cold, grinders, in pasta...Oh, I love that wonderful Provolone... :9

[Redstone]

27. I lived for a week once on a couple of balls of Provolone, some apples, and

some French bread (until the bread got stale). And walked over mountains while doing so.

Hey, everyone else can pack their preferred freezedried camping meals, granola, Power Bars, whatever, I'll go my own way.

As have I always.

Redstone

[MrScorpio]

25. Maaslander, The smoothest cheese there is

[martymar64]

29. It's a three way tie

Jarlsberg, Queso Fresco (Mexican Farmers Cheese), or Indian Paneer

[QueenOfCalifornia]

30. cheesy comestibles

MOUSEBENDER:
(In a broad Yorkshire accent) Eee I were all hungry, like.
WENSLEYDALE:
Ah, hungry.
MOUSEBENDER:
In a nutshell. And I thought to myself, 'a little fermented curd will do the trick'. So I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles.
WENSLEYDALE:
Come again?
MOUSEBENDER:
I want to buy some cheese.
WENSLEYDALE:
Oh, I thought you were complaining about the bouzouki player.
MOUSEBENDER:
Oh, heaven forbid. I am one who delights in all manifestations of the Terpsichorean muse.

Much later - after not beiong able to locate any cheese in the cheese shop:
MOUSEBENDER:
I don't care how fucking runny it is. Hand it over with all speed.

[TK421]

31. I crave a double gloucester ( aged cheddar ) sometimes, but I love

havarti with dill

[triguy46]

32. Had an excellent Stilton Blue this past weekend...

but favorite day in and out is cheddar. provolone. gouda. baby swiss. mozarella.

[TK421]

35. Stilton is awesome, but it's hard to find a good one around here

the rest of the cheeses you mentioned, no prob'

[DarkTirade]

33. The kind you find in old jokes. :)

[1gobluedem]

34. Montgomery Cheddar

English farmhouse cheddar. It ought to be good; it's $35/lb.

[WillyT]

36. New York Sharp... Preferably White

:shrug:

[snailly]

38. Provel

nummy nummy :9

http://en.wikipedia.org/wiki/Provel

[Gormy Cuss]

39. Stinky cheeses.

Good blues (Maytag, Gorgonzola, Rocquefort) would be first if I had to choose just one. For everyday cheeses, Emmenthaler, Havarti, Gouda, and aged cheddars. For truly decadent splurges, St. Andre, good bries and camembert (especially avec champignons.)

But I'm also partial to fresh mozzarella, provolone, jack,... ah hell. I just like cheese.

[sasquatch]

40. Muenster

I can eat it by itself with beer alld ay long.
:9