Cambozola and Spanish Manchego.
I voted for sharp cheddar and Parmesan.
I suppose the problem with this poll is that certain cheeses are essential for certain foods, and while there are more delicious cheeses than those two I need cheese on sandwiches and pasta. I realize that excluding mozzarella prevents me from having proper pizza, but it’s harder to live without good pasta than pizza for me.
For just eating cheese plain (or with fruit/crackers) I prefer gouda, fresh goat cheese, aged goat cheddar, and havarti.
Feta and mature cheddar. Is sharp cheddar the term in the US? I didn’t know that.
When people say “Swiss cheese”, I am wondering if they mean the real swiss cheese Emmentaler, or the generic US copy of Emmentaler.
My vote has to be for Gruyère, for one thing it’s a great cheese, for another it has its use in so many recipes, and thirdly I come from that part of Switzerland.
The second one would be a very different one for variety, I guess I would choose a blue cheese like a Stilton or a Gorgonzola. Now that I think about it, my second choice will be Roquefort (a French blue cheese).
A cheese that is probably unknown to anybody on this board who has not lived in Portugal. It’s called Quejo da Serra and is ambrosia. Made from sheep’s milk in small batches in the mountains of Portugal and aged in caves. It has a rind, and a buttery/creamy consistency when fresh. Wonderful flavor, just strong enough to make you pay attention, mild enough to make you want to eat the whole thing at once.
The other would be American.
I find it interesting that you’d pick American. Is there any particular American cheese that you would recommend?
Sharp Cheddar and Feta.
But I would also begin bootlegging Mozzarella on the side, in secret defiance of the Cheese Gods.
i would declare war on the gods. they aren’t taking away my cheeses
Roncal/Ronkari/Idiazábal (Roncal and Ronkari are Spanish and Basque names for one of the locations where it’s made, Idiazábal is the name of the other location) and Manchego.
Both are sheep cheeses.
That’s it, cheese gods! I’m not taking that crap of yours. I’m turning atheist this very moment.
I went for sharp cheddar and bergader blue. Choosing a blue cheese is impossible: stilton, blue varieties of Lancashire, and dolcelatte/gorgonzola are all tied with bergader.
I picked Mozzarella. Not quite sure why there was an option for a second choice…
It’s sort of a joke, after extolling the virtues of Queijo da Serra, but not really. American is a versatile product without a strong flavor that one might get tired of. While I love the local product called Oregonzola, that flavor is intense. American melts easily, and has a mild flavor so it goes well with most anything. It gets a lot of bad press as cheeses go. I could just as easily have said mild cheddar. My alternate choice would be Reggiano.
I’d go with mozzarella for pizza and sharp cheddar for everything else. I would sorely miss feta and parmesian (and swiss and cream cheese et al). Funny thing is, I only want mozzerella for pizza, so it’s kind of hogging a choice.
Gruyere so I’d have a tasty, granular-ish cheese (sorry Parmigiano Reggiano!) that’s versatile, and then Blue d’Auvergne for a sharp, creamy cheese.
I could actually live with just those, as much as I’d be muttering under my breath at the unfairness of the Cheese Gods…