What are your favorite cheeses?...

M

meryl

Well-known member
I LOVE cheese and am constantly discovering new ones. Here are some of my favorites - what are yours?

FLORETTE - my newest discovery - a delicious goat cheese from France with a brie-like texture.

DRUNKEN GOAT - semi-soft goat cheese from Spain with an edible rind of red wine

BUCHERON - goat cheese - more aged/runny on the outside, less aged/crumbly on the inside.

OLD QUEBEC 3-YEAR OLD CHEDDAR

DUBLINER - Irish Cheddar

SWISS GRUYERE

PARMIGIANO REGGIANO (of course)!

 
Blue (any kind!), rolled feta with fruit, camembert...

especially for fondues, Kerry Gold Irish (a very nutty flavor), and extra-sharp cheddar.

Luckily, there is a cheese outlet about a half-hour north of me, and I make regular stops in the summer time!

 
Oh, I forgot about blue - I love it too. I tried Gorzonzola Mountain recently - very intense!

 
Love cheese too!...

There are so many I haven't yet tried, but of those that I have, I love these:

Camembert
Port Salut
Oka (Classic)
Parmigiano Reggiano
Cambozola
Cheddar with Claret

...to name a few. The only cheese I disliked (intensly) was a horrid blue cheese offered at a salad bar, many, many moons ago. It was so bad, I've been reluctant to try another...

 
I know exactly what you mean. There are just some BAD cheeses out there. Also,

I've just recently gotten into blue cheese in general - I used to dislike it, because it was just too intense, but now I love it. I can only take it in small doses if eating it straight, however, but I love it in sauces where I can be more liberal with it. The Gorgonzola Mountain is definitely the strongest blue I've tried so far.

 
Cambazole, bleu d'Auvergne (Sam's used to have it), St. Andre,

Roaring 40's blue (Australian and absolutely elegant), Saga blue, Vermont or Canadian white cheddar, cave aged Gruyere, aged goat milk gouda, goat cheese/chevre varieties, morbier, Comte, columier, real Italian Fontina, German muenster, creamy Gorgonzola or crumbly also, but creamy (dolce) is better--
And almost any others that appear/

 
Everything Steve said, plus Comte Gruyere (TJ's has it) and whole milk Mozzarella (Polly-O is good)

 
I love most everything - try some Stilton with apricots or ginger & mango (TJs), Wensleydale,

manchego, any kind of chevre, any cheese from Cowgirl Creamery or Pt. Reyes in the Bay Area, and Grafton or Tillamook cheddar.

 
Mm...Love cheese...When I was a teenager, had the best job of working for a gournet cheese shop..

While I tended to smell "pretty cheesy" at the end of the day, I certainly enjoyed the best of the best!! ((On a personal note, it was funny to go out on a date smelling like gorgonzola (But it must have worked....I married my High school SH!))

My favorites, to this day are goat cheese and a young brie. (Although I love everything that was listed here...)

Did someone mention the stinky cheese??? I forget the name, but while it was not high on my list, my Pop-Pop was a fan...What was that name???

Regards,
Barb
Fun going down memory lane...No wonder I am into food!!

 
Hi Barb - was it limburger? Speaking of "stinky" cheese, one time I bought some Bierkaese

aka "beer cheese" from a local German deli - I loved it, but my DH thought it so smelly he made me take it outside to eat it. smileys/smile.gif

Needless to say, I never bought it again, but it is a running joke at our house.

Sort of off-topic, but there is this fabulous children's book based on "This is the House that Jack Built" by Simms Taback that talks about smelly and stinky cheese. My son loves to read the pages that talk about all of the cheeses, and wanted me to show them all to him when we went to the store. smileys/smile.gif

http://www.amazon.com/gp/product/0399234888/103-6386940-3996617?v=glance&n=283155

 
Limburger is one but there are many French cheeses that are pretty

"ripe". One I was trying to remember is Pont Levecque--stinky but delicious.

 
Limberger!!! That is it! My Pop-Pop used to eat it with raw onions! I just added the book (m)

to my Amazon list. First, it was going to be on the library list, but then I saw that it was the same author as "There was an old lady who swallowed a fly...." (WE love that one!!!!!) So, I decided to Amazon it. Now, just need to think of the cookbooks to add. (In the spirit of saving money on shipping costs!!!)

Lisa, Thanks for the book tip!!

Barb

 
Hi Gretchen, I am not familiar with this cheese (m)

We were exposed to so many different cheeses. They sent us to NY to see different cheese shops how they were stored, displayed etc. (Pretty fancy for a teenager!) So, many of the varieties I only recognize by sight; not necessarily their name.

I did a search to see if I recognized the cheese you mentioned....I had to laugh...This is a portion of the description.

"It is well known for its delicate bouquet, which is said to be reminiscent of the Norman countryside, however it does tend to have a strong, pungent aroma that is not for the timid."

What a nice way to describe that it smells stinky!!
Regards,
Barb

 
To all the above ("cept stinky) add English Cheddar and Italian parmesan both are must ......

haves in my galley!

 
It is made in the town of Pont Levecque--we stopped and went to a dairy

there. It isn't REAL stinky--just very pungent. Beautiful countryside with gorgeous cows--ergo, cow's milk cheese.
One stinky cheese that is too much for even me is robluchon (sp.?) sold in Provence. BUT it is the principal ingredient of a delicious potato dish called aligot.

 
It is difficult to find much of a variety of good cheese here in desert

I searched through most of the grocery stores for several months when I wanted a piece of parmesan that wasn't shredded. Finally found some at the new Sam's Club.

A suprise to me was when I tried the Cabot Vermont extra sharp cheddar cheese. After I tried it and thoroughly enjoyed it, I saw on TV that it had taken 1st place in its category in the annual international competition in Paris.

 
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