# hey do you like cheese? **URL:** \ **Category:** Cafe Society\ **Created:** [April 1, 2009, 5:42pm UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592 "2009-04-01T17:42:44Z")\ **Posts on this page:** 12\ **Page:** 4
**Author:** ![fortytwo](https://avatars.discourse-cdn.com/v4/letter/f/f9ae1b/32.png) [@fortytwo](https://boards.straightdope.com/u/fortytwo)\ **Post date:** [April 3, 2009, 9:06pm UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/61 "2009-04-03T21:06:28Z")
> [@Godfrey\_Daniels](#): > > As a Wallace & Grommit fan, I had to try the Wensleydale, and it was fine but nothing really special. You must be familiar with Stinking Bishop cheese then? ---
**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\ **Post date:** [April 3, 2009, 10:26pm UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/62 "2009-04-03T22:26:01Z")
> [@Jodi](#): > > Mmmm, cheese. My very favorite is Old Amsterdam aged gouda. Nom nom nom. You…are my soul-sister. I don’t like regular “fresh” gouda, It’s bland and has a plasticy/rubbery texture. But the aged, black-label stuff is crumbly with a hint of spicy nuttiness similar to what you get in the best Parmesans. One of the best ways to eat it is on fresh bread (straight out of the oven) that’s been lightly smeared with butter…the heat of the bread melts the butter and just barely softens the aged gouda. MMmmmm… ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 3, 2009, 10:31pm UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/63 "2009-04-03T22:31:37Z")
Last week, we were buying cheese at Whole Foods just when the bakery got a batch of baguettes fresh out of the oven. Heaven! ---
**Author:** ![First\_Amongst\_Daves](https://avatars.discourse-cdn.com/v4/letter/f/4491bb/32.png) [@First\_Amongst\_Daves](https://boards.straightdope.com/u/First_Amongst_Daves)\ **Post date:** [April 4, 2009, 6:55am UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/64 "2009-04-04T06:55:23Z")
I like cheese. But cheese doesn’t like me. Lactose intolerant. Nasty. Goat’s cheese, though, is fine, although its pretty strong stuff and tends to stink up the fridge. ---
**Author:** ![Walloon](https://avatars.discourse-cdn.com/v4/letter/w/fbc32d/32.png) [@Walloon](https://boards.straightdope.com/u/Walloon)\ **Post date:** [April 4, 2009, 7:52am UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/65 "2009-04-04T07:52:50Z")
If you’re lactose intolerant, take lactase enzyme caplets. ---
**Author:** ![First\_Amongst\_Daves](https://avatars.discourse-cdn.com/v4/letter/f/4491bb/32.png) [@First\_Amongst\_Daves](https://boards.straightdope.com/u/First_Amongst_Daves)\ **Post date:** [April 4, 2009, 8:00am UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/66 "2009-04-04T08:00:58Z")
… will investigate! ---
**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\ **Post date:** [April 4, 2009, 1:08pm UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/67 "2009-04-04T13:08:01Z")
**Hockey Monkey** , Parrano is another Gouda with a Parmesan taste. Good stuff. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [April 4, 2009, 2:30pm UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/68 "2009-04-04T14:30:20Z")
> [@First\_Amongst\_Daves](#): > > I like cheese. But cheese doesn’t like me. Lactose intolerant. Nasty. Actually most cheeses, especially aged cheeses, are pretty darn low on lactose. ---
**Author:** ![Gorgonzola](https://avatars.discourse-cdn.com/v4/letter/g/e480ec/32.png) [@Gorgonzola](https://boards.straightdope.com/u/Gorgonzola)\ **Post date:** [April 4, 2009, 3:37pm UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/69 "2009-04-04T15:37:54Z")
Oh cheese. Cheese alone, and cheese accompanied. Fondue. Sliced. Crumbled. Cheese with a side of cheese. Kefalotiri would be one of my favourite favourites, because with lemon and butter it makes saganaki, which is what they serve you in Heaven at every meal. German butter cheese, for its texture and its German-ness. I once subsisted an entire summer on toasted rye bread spread with quark. I was happy then. ---
**Author:** ![Godfrey\_Daniels](https://avatars.discourse-cdn.com/v4/letter/g/9e8a1a/32.png) [@Godfrey\_Daniels](https://boards.straightdope.com/u/Godfrey_Daniels)\ **Post date:** [April 6, 2009, 7:55pm UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/70 "2009-04-06T19:55:46Z")
> [@Vetch](#): > > You must be familiar with Stinking Bishop cheese then? heh. My first movie date with my now-wife was to see “Curse of the Were-Rabbit”. But no, I haven’t tried the Stinking Bishop. I most certainly would, given the opportunity, but I’ve yet to find it at the market. ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [April 7, 2009, 12:15am UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/71 "2009-04-07T00:15:32Z")
> [@eenerms](#): > > Grilled Halloumi, love that squeaky salty cheese. Introduced to me by a Greek wholesale grocer friend. We always had saganaki when we went out to Greek restaurants, but he suggested this as being better. He was right. And so easy to cook/grill at home. ---
**Author:** ![MrK](https://avatars.discourse-cdn.com/v4/letter/m/7ba0ec/32.png) [@MrK](https://boards.straightdope.com/u/MrK)\ **Post date:** [April 7, 2009, 12:37am UTC](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592/72 "2009-04-07T00:37:44Z")
I love [Beaufort](http://www.gourmet-food.com/french-cheese/beaufort-cheese-100372.aspx) cheese, but can no longer get it because it is made with raw milk. Morbier is tasty and I love aged Gouda. [Previous page](https://boards.straightdope.com/t/hey-do-you-like-cheese/491592.md?page=3)