# Let's talk about CHEESE!
**URL:** https://boards.straightdope.com/t/lets-talk-about-cheese/1003941
**Category:** Cafe Society
**Tags:** food-cooking
**Created:** [July 9, 2024, 11:45am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941 "2024-07-09T11:45:03Z")
**Posts on this page:** 20
**Page:** 1
### Author:  [@iiandyiiii](https://boards.straightdope.com/u/iiandyiiii)
#### Post date: [July 9, 2024, 11:45am UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/1 "2024-07-09T11:45:03Z")
Tell me about your favorite cheeses! Tell me about unusual cheeses! Tell me how you prepare and serve cheese!
Some of my favorites:
Camembert – I like a very funky camembert, smeared on toast or just in funky chunks from a knife. I’ve heard anecdotally that leaving it outside the fridge makes it even funkier and flavorful, but I’m afraid to try it (and afraid it will stink up my whole house!).
Comte – this is a light yellow, hard-ish cheese, with a texture similar to cheddar, and a nice unique slightly-funky flavor. I generally eat it plain.
Swiss/Emmentaler – I love it sliced on roast beef sandwiches. Roast beef, swiss cheese, tomatoes, and horseradish…
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### Author:  [@SuntanLotion](https://boards.straightdope.com/u/SuntanLotion)
#### Post date: [July 9, 2024, 12:04pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/2 "2024-07-09T12:04:51Z")
I love Asiago bread and bagels!
Ricotta can’t be beat either.
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### Author:  [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)
#### Post date: [July 9, 2024, 12:07pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/3 "2024-07-09T12:07:04Z")
Blue Stilton.
Spread on buttered hot toast.
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### Author:  [@DCnDC](https://boards.straightdope.com/u/DCnDC)
#### Post date: [July 9, 2024, 12:13pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/4 "2024-07-09T12:13:22Z")
Back in 2018 I saw something called “Fromaggio” on Kickstarter. It was a proposal for an all-in-one countertop cheesemaker. I had a few extra hundred dollars at the time and was in a jovial mood so I bought into the “early backers” for $300-some dollars. It’s retailing for $785 on their website, so if this thing ever shows up, I’ll have gotten a hell of a deal. _If_ it ever shows up, and works.
But if it does, everyone’s getting cheese for Xmas. Forever.
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### Author:  [@solost](https://boards.straightdope.com/u/solost)
#### Post date: [July 9, 2024, 12:24pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/5 "2024-07-09T12:24:39Z")
My standard answer for threads of this nature: aged gouda. New gouda is kinda boring and bland. But after aging for I’d say, at least 2 years, it transforms into something amazing and sublime-- notes of caramel with a nice nutty funkiness underneath. And those little crystals of tyrosine that develop add some texture.
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### Author:  [@Chefguy](https://boards.straightdope.com/u/Chefguy)
#### Post date: [July 9, 2024, 12:31pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/6 "2024-07-09T12:31:00Z")
Stilton paired with smoked almonds and port.
A really good pecorino Romano used to make _cacio e pepe_.
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### Author:  [@Tride](https://boards.straightdope.com/u/Tride)
#### Post date: [July 9, 2024, 2:01pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/7 "2024-07-09T14:01:48Z")
“Coastal” English cheddar from Costco–has totally replaced Cabot Seriously Sharp in our fridge. Costco Brie, Parm, and Gruyere are excellent as well.
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### Author:  [@Lumpy](https://boards.straightdope.com/u/Lumpy)
#### Post date: [July 9, 2024, 2:32pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/8 "2024-07-09T14:32:39Z")
Since I’m on a ketogenic diet pizza is right out, but I sometimes dice up some pepperoni and fry it along with melted mozzarella.
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### Author:  [@Spiderman](https://boards.straightdope.com/u/Spiderman)
#### Post date: [July 9, 2024, 3:11pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/9 "2024-07-09T15:11:50Z")
Plain, boring supermarket deli provolone, cut into ¼ or ⅓ lb ‘slices’, which are then placed in a metal pie plate & put into the smoker. _Sooo_ much better after coming out.
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### Author:  [@Dropo](https://boards.straightdope.com/u/Dropo)
#### Post date: [July 9, 2024, 5:27pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/10 "2024-07-09T17:27:58Z")
Double Gloucester for me, usually with chives. I don’t think I have ever tried - or even seen - Single Gloucester.
"The reason for the two types of Gloucester cheese being called ‘double’ and ‘single’ is not known. The main theories are:
- because the creamy milk had to be skimmed twice to make the double variety, or
- because cream from the morning milk was added to the evening milk, or
- because a Double Gloucester cheese is typically twice the height."[[9]](https://en.wikipedia.org/wiki/Gloucester_cheese#cite_note-9)[[10]](https://en.wikipedia.org/wiki/Gloucester_cheese#cite_note-10) - [Gloucester cheese - Wikipedia](https://en.wikipedia.org/wiki/Gloucester_cheese#Origin_of_double_and_single_names)\*
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### Author:  [@Disinfectus](https://boards.straightdope.com/u/Disinfectus)
#### Post date: [July 9, 2024, 5:38pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/11 "2024-07-09T17:38:44Z")
Recently, I’ve been rather enjoying a number of higher-end aged English and Irish cheddars.
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### Author:  [@susan](https://boards.straightdope.com/u/susan)
#### Post date: [July 9, 2024, 5:59pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/12 "2024-07-09T17:59:33Z")
So far, none of these sounds bad to me. Asd: Gjetost, thinly sliced, on a crisp fall apple.
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### Author:  [@Twoflower](https://boards.straightdope.com/u/Twoflower)
#### Post date: [July 9, 2024, 6:06pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/13 "2024-07-09T18:06:35Z")
The [world’s best cheese](https://roguecreamery.com/rogue-river-blue/) is made just up the road from me. Not that I can made a habit of $50/lb blue cheese, but as an occasional treat it is spectacularly good stuff.
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### Author:  [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)
#### Post date: [July 9, 2024, 6:29pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/14 "2024-07-09T18:29:19Z")
I like many kinds of cheeses. Maybe my favorite is Cheshire. It’s similar to cheddar, but it’s very crumbly and a little sour. I love it.
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### Author:  [@romansperson](https://boards.straightdope.com/u/romansperson)
#### Post date: [July 9, 2024, 6:32pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/15 "2024-07-09T18:32:40Z")
My favorite cheese is … all of them.
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### Author:  [@silenus](https://boards.straightdope.com/u/silenus)
#### Post date: [July 9, 2024, 6:33pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/16 "2024-07-09T18:33:10Z")
Aged cheddar atop a slice of hot apple pie.
Or yesterday’s breakfast - your basic ham & cheese omelette, as prepared by a classically-trained French chef. Smoked ham, Emmental cheese and served with a Parmesan sauce that was to die for.
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### Author:  [@Die\_Capacitrix](https://boards.straightdope.com/u/Die_Capacitrix)
#### Post date: [July 9, 2024, 6:43pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/17 "2024-07-09T18:43:48Z")
Cheddar: Isle of Mull or Montgomery
Shropshire Blue
That reminds me. There’s cheese in the fridge.
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### Author:  [@mixdenny](https://boards.straightdope.com/u/mixdenny)
#### Post date: [July 9, 2024, 6:46pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/18 "2024-07-09T18:46:11Z")
I love Cheddars but have not found anything I like better then Kraft or other US brands. The English versions just have a flavor profile I don’t care for. I like mellow.
English Stilton is excellent but I never keep track of which brands I like best. The stock at my store varies a lot. Amish Blue made in Ohio is great also.
But the best is REAL Colby cheese. It is hard to find since the USDA changed the allowable ways to make it and most places chose the new method which does not have the crumbly, pull-apart texture.
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### Author:  [@Lumpy](https://boards.straightdope.com/u/Lumpy)
#### Post date: [July 9, 2024, 6:51pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/19 "2024-07-09T18:51:59Z")
In general the more aged cheese is the more it will lean to crumbly rather than creamy.
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### Author:  [@susan](https://boards.straightdope.com/u/susan)
#### Post date: [July 9, 2024, 7:12pm UTC](https://boards.straightdope.com/t/lets-talk-about-cheese/1003941/20 "2024-07-09T19:12:14Z")
@JaneDoe42 (paging a cheesemaker).
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