Community Chat

[shoptilyadropagain]

I never met a cheese I didn't like.....love them all!  My least favorite would be Swiss.

[Burnsite]

I just remembered another favorite lovely soft cheese--not mentioned yet, I think.

Paneer, an indian farmer's cheese or curd cheese.  It is delicate and delectable.  Great in Sag Paneer or Palak Paneer, with a bit of Naan to chase up the spinach..

[hennypenny]

All except for Romano

[AliJoi5]

I would like to think of myself as a sort of cheese connoisseur.  hee hee  And so there's no way I can pick just one favorite.  But I will say I'm a lover of (almost) all Italian cheeses, since they were born of my mother country.  I did discover one English cheese a while back though that has become a staple for me when serving brunch... sage derby.  Anyone in love with this one too?  I had it for the first time at the Grand Floridian "high tea." 

[Q4u]

Mild cheddar and Monterey.... I Love cheeze.... 

[AliJoi5]

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@hennypenny wrote:

All except for Romano

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Gasp!!  Sacrilege!!!  (Just teasing of course! ) 

I couldn't live without a mixture of good, freshly grated pecorino-romano and parmigiano-reggiano on my pasta.  hee hee

[Say Nay]

This cheese. It's heavenly...

[Irshgrl31201]

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@bebe777 wrote:

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

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I am with you Bebe777, I LOVE your lists of cheeses, some of my favorites! I also like unpasteurized cheese as well. I love the St. Marcellin with truffles, so good! The Brie de Meaux is also excellent. I love just about all double and triple creme cheeses. I love all kinds of cheeses though.

Fontina

Halloumi

Feta

emmental (must be from Switzerland, Germany or France)

maasdam

gruyere

cheddar

goat cheese (mato)

ibores

fresh and smoked mozzarela

Sainte Maure de Touraine

Ossau Iraty

Comte

roquefort

stilton

gorganzola

cotija

taleggio

raw milk camembert

smoked provolone

oaxaca

There aren't many cheeses that I don't like but those are some of my favorites.

[this is my nic]

Dubliner from Ireland!

[AliJoi5]

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@Smaug wrote:

This cheese. It's heavenly...

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I've never tasted this one @Say Nay, but it sounds like fun!