Re: What is your absolute favorite cheese ?

violann · ‎03-10-2010

Cannot narrow it down to a dozen!!!!! I LOVE cheese, amd of course it's prettymuch NONPaleo, but once in a while.......

panda1234 · ‎04-27-2015

@SHIRAZ wrote:

So cute and so true.

panda1234 · ‎04-27-2015

@Lila Belle wrote:
Besides parmigiano reggiano, the Holy Grail, of course !

I love havarti...on a Ritz, hanging my head in shame ( for the cracker, only .)

If you LOVE parmigiano reggiano you MUST try Cabot's Alpine Cheddar Premium. It is sweet, nutty and has the grittiness of the parm. This comes in a foil wrapper, different from their other cheeses. It tastes very much like reggiano.

blackhole99 · ‎08-22-2013

cheddar

FindingMyJoy · ‎12-28-2012

I love cheese!!! The smellier the better! LOL! Blue and Gorgonzolas are my favorite.

bebe777 · ‎12-10-2012

Over the years, I've spent a lot of time in France and I love unpasturized french cheeses. Here are my favorites:

1) St. Marcellin with truffles

* It's the only truffled cheese I've ever had and it was way past amazing. It's in a category all it's own. There are just no words to describe it properly.

2) Rocamadour

* almost impossible to find outside of France. I did have one supplier, but they stopped carrying it.

3) Salers

* from the summer milk (with the scent of the herbs/flowers from the mountain area of the Auvergne in central France; it's like summer Beaufort on steroids). -- Almost impossible to find outside of France. I did have one supplier, but they stopped carrying it. -- The more available winter version is Cantal cheese, which is the ultimate cheddar like cheese.

4) Gaperon

* from the Auvergne. The stuff they export to the US generally tastes like cardboard.

5) Reblechon / Bleu d'Auvergne / Gorgonzola / Stilton

* really any blue cheese in a pinch, although the danish blue is more of a one note.

6) Camabert

* Isle d'Isgney brand is usually pretty good and their pasturized version is available in the US. -- There's a small store close by that will occasionally purchase an odd lot of unpasturized camabert. Clearly they get it at a great price and pass the saving on to the consumers. it's usually gone in 1-2 days... long before the Cheese Police show up.

7) Brie de Mieux

* this is the real french deal (unpasturized and AOC). I'm not a fan of the pasturized brie available in the US.

8) Vacheron

* from the french and swiss Apls (a winter cheese). I've never tried the US versions becasue they are so expensive and I tend to doubt that they'd be any good.

9) Brillat Saverin

* sometimes I can find a decent version in the US.

Other cheeses that I really like...

Parmigiano Reggiano

St. Andre and Explorator

* Both are triple creme and I like the US versions.

Feta

* the saltier the better, so I prefer the Bulgarian version. Scrambles egs with either feta cheese or gruerre (sp?) is heaven!!

Vermont extra sharp white Cheddar

* This past year, Cabot came out with a pretty good, extra sharp version.

And while I'm a cheese snob (yup!), one of my faves will always be those wrapped airline cheese triangles. It's really just a cheese spread (like Baby Bell) which is only remotely connected to cheese... but I still love it!!

-- bebe

P.S. If you even want to cause someone real pain, then just give them some Vieux Lille. It tastes something like a pair of unwashed socked that have been worn (and stored) in the same pair of athletic sneakers for about 6 weeks. lol, it's about the only real cheese that I won't ever, ever eat ever again. It may actually have teeth, becasue it has a real bite to it. Much to my amazement, a friend of mine actually like it... lol, and I was the one who introduced him to it.

cc: @VaBelle35