I just ordered some 11 year old cheddar, anyone else have a serious love of the stuff?
my favorite snobby cheese: port salut
my fav non-snobby: fresh cheddar cheese curds
11 year old is good. Sharp cheddar should both crunch and bite back.
My faves: Very old cheddar, very old Swiss (where the holes are filled with liquid, not air), a real roquefort, and a nice gjetost.
Fresh cheddar curds with dill are nice too.
I can get most of the above from one of the two cheese factories near my house. Gjetost requires a special trip, though.
I just had some string cheese. It was yum.
I’m bummed because I can no longer find raw-milk camembert from France. It has been technically illegal for awhile, but you could still get it here and there. I haven’t been able to find it for several months now, though.
The pasteurized variety is as bland as cottage cheese. Stupid food and drug laws!
I got hooked on Cheese curds when I worked with a guy from Wisconsin who would bring them back with him.
Now I have them overnighted from Frankenmuth
Yes, but I’ve never had anything not from a supermarket, though I’m really interested in both aged cheddar and swiss.
My favorite is probably gouda.
I’ve always been a cheese freak; even preferred it over sweets. Bon-bons, cookies or cakes? No thanks. Give me a nice wedge of a Vermont white cheddar, or a nice Manchego, and I’ll carve it up while watching TV, thankyewverymuch.
Unfortunately, I’ve been off cheese for about a year now because of the cholesterol. I have it only rarely, and then in only very small amounts.
BTW - counting down until someone posts the link to the maggot-cheese: 5…4…3…
Cheese is available in supermarkets? 
Yep. Comes in convenient little pre-wrapped slices, too! I love cheese!
I bought some supermaket havarti to make liverwurst sandwiches. it wasn’t that bad.
Love cheese but don’t know where to go and what to buy to get the fancy stuff. Plus it probably isn’t something I should waste money on (not that that’s ever stopped me). Guess I need to find myself a good cheese monger.
Super, super, super, sharp cheddar is the best. It crumbles a bit when cut.
I am filled with envy. I also have a special fondness for the port salut. When the kids were little, they called it stinky cheese and would not touch it. Mmmm. More for me.
I came home from Italy with four pounds of Parmigiano-Reggiano in my suitcase. Yum!
Yes, even ignoring the deli, not all the cheese in the cheese section is cheese food or cheese product.
5-HT, how much did you pay for 11 year old cheddar?
I often end up paying about $24/lb for it near me. 10 year old goes for $22/lb.
Mmmmm, cheese…
Wallace: Won’t you come in? We were just about to have some cheese.
Wendolene: Oh no, not cheese. Sorry. Brings me out in a rash. Can’t stand the stuff.
Wallace: [gulp] Not even Wensleydale? What’s wrong with Wensleydale? Talking of which, all the more for us.
“Oh well, more for us!” has become a catchphrase for our family. Along with “Beeer nuuuuts”.
I do adore cheese, of the more common varieties. Cabot cheddar floats my boat.
Love cheese. Sharp cheddar is wonderful. A nice Swiss is good, too. Colby is very good for melting on top of casseroles and such because it’s so easy to shred, melts divinely, and has a nice mild flavor that doesn’t compete with whatever you top with it.
What I don’t like is unmelted mozzarella. Maybe it’s because I grew up eating pizza, but unmelted mozzarella (like in string cheese) just seems. . .wrong, to me. I do love to melt it on top of all kinds of things, though!
Our House Motto is: “You never have too much cheese; if you’re cooking, and you add too much cheese, add a little more and no one will notice”. (Yeah, I made it up to amuse the kids, but I cook with cheese so often that it works!)
I periodically peruse the selection at the Trader Joe’s and Whole Foods, lusting after the more expensive cheeses before settling for something more in my price range. (Although I do occasionally treat myself to one of the pricier blue cheeses.) Last time I was at Whole Foods I had a chat with the clerks at the cheese section, lamenting my lactose intolerance which limits how much I can indulge my habit, and they pointed out that the more aged cheddars, as well as the goat and sheep cheeses, do not contain as much lactose.
Which is nice because occasionally I manage to make it to one of the local farmer’s markets, where I can pick up some raw goats milk cheeses.