I love the cheese.
I don’t like blue cheese though.
I work in the cheese department of a supermarket, and love it!
People have mentioned Manchego and Old Amsterdam, two of my favourites. I also go for Old Quebec cheddar, La Roule (cream cheese with garlic and herbs, rolled like ajelly roll), Bucherolle (goat cheese sliced from a roll, firm and crumbly in the centre, ripened soft around the outside, edible rind), and quite a few more. With a supply of crackers and/or bread I could live on cheese.
norinew, I like your House Motto!
And for those who are concerned, aged cheeses have hardly any lactose. See here or here, for example.
:: blush:: No, American cheese is cheddar emulsified with water to make it melt more evenly.
I love hard cheeses, and sharp cheddar is my favorite. But I don’t usually like soft cheeses. I have texture issues.
Aged sharp cheddar. There’s this Irish stuff I get from the market. It is to die.
I am not a cheese snob. I am an equal opportunity consumer. Cheddar, muenster, bleu, parmesan, processed, packaged, liquified, I don’t care, I just fucking love cheese. I have about five different kinds sitting in my fridge right now.
I eat way too much of it. Sometimes when I don’t feel like cooking dinner, I just have cheese instead. My Mom says this is because she couldn’t afford meat when I was a toddler, so she gave me cheese instead to ensure I got my protein. Thanks Mom!
That’s funny! Very smart woman, your mother. My 9YO mudgirl doesn’t like meat in too many forms. She’ll eat chicken nuggets and cheeseburgers, oh, and I make a beefaroni she likes (but she’ll tell you she doesn’t like beefaroni, so for her, it’s “cheeseburger casserole” made exactly like I make beefaroni. . .). At any rate, while she doesn’t care for meats (not even lunch meats), she loves cheese. Once I took her to Subway for lunch, and she didn’t like the look of any of the meats they had, so she ordered a small sub with three kinds of cheese on it! That’s my girl! 
I love cheese! But rocketing food prices over here (NZ) & my ever expanding waistline means its now just a treat.
I don’t usually like goats cheese. & Philadelpia Cream looks (& tastes) like a block of soap. NZ cream cheese is great.
If I had to name a favourite, I guess it would be brie.
Had some aged gruyere with poached egg and sausage and tomatoes for dinner tonight, lovely!
Gotta get me some 3 year old cheddar again, we’re out of all the cheddars except for a pound of 5 year old, and 2 pounds of 8 year old, and I’m not ready to crack those puppies open just yet. 3 year old works pretty good in homemade mac and cheese (with chipotle peppers).
Gotta make some goat cheese and rosemary mashed potatos again soon too. I’ve got all the ingredients. Maybe this weekend?
I don’t know what to do with that wedge of domestic Romano that’s been in the fridge since god knows when, though. Too good to just grate on pasta, not really good enough to eat by itself…
Jarlsberg deserves some love here. On crackers, melted on steak or chicken, shoveled directly into my mouth, it’s a great cheese.
I don’t think there is a cheese I don’t like. Bleu cheese is good, cheddar is amazing, Limburger has it’s place, and even Easy Cheese can make me happy.
I don’t think I could bring myself to try something crazy like Casu Marzu, but other than that kind of extreme cheese is all ok with me.
My newest addiction is Robusto cheese. At $14.99 a pound, I can only get a little at a time. It’s a gouda type cheese that’s aged and has a parmesan-y flavor. It’s sooooo good with a little fruit or in a grilled cheese sandwich. I wish I had some now.
I’m weird. I can’t stand raw cheese, but on pizza, panini and overbaked dishes, I find it hmmm great!
“Raw” cheese? I have no idea what that means.
Really?
Really. I know what “raw milk” cheese is, but that’s hard to find in this country anyway.
You can melt cheese, you can burn cheese, but you can’t “cook” it because the terms “raw” or “cooked” doesn’t apply to cheese.
Why can’t ‘cooked’ apply to cheese? It seems like any number of the definitions of cooked would apply to what happens to cheese when you’re making a dish.
Yeah, a lot of those definitions might apply, but we’re talking about “raw” here, so the relevant ones would be those that are the opposite of “raw.” And none of those apply. Cheese is never raw, so you can’t make it unraw.
I meant cheese that is not heated or cooked in any way. Nothing to do with raw vs. pasteurised milk. (Sorry for my shitty English.)
I love all cheese, but hard or semi-hard cheeses really do it better for me. 3 - 5 yr old Gouda and aged Irish cheddar are my current favorites, but I’m going to have to try the Robusta that was mentioned earlier. Sounds like cheese nirvana to me. As a Wallace & Grommit fan, I had to try the Wensleydale, and it was fine but nothing really special. I also love the taste of Manchego, but would prefer if it was a bit firmer. Jeez, I haven’t posted here in two years, I guess we know now what it takes…
I love cheese but am not a gourmand. In fact, eating Cheez-its right now. I need havarti to go with my grapes, I need cheddar to go with apple slices, and swiss cheese on burgers or in grilled cheese is the best. Cottage cheese is good with melon. Grilled cheese sandwich is mandatory with tomato soup. I hate milk, btw, nasty sticky stuff.
I adore cheese. Seriously. In fact, I think there is a quarter pound of Morbier with my name on it at the cheese shop. Other favorites are Epoisses de Bourgogne, Chaumes, Reblochon, and Saint-Nectaire. Oh, and Tomme made with sheep’s milk. Heaven.
If I have a hankering for processed cheese, nothing beats Laughing Cow or Swiss Knight.