# These are a few of my favorite cheeses **URL:** \ **Category:** Cafe Society\ **Created:** [April 29, 2015, 4:02pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821 "2015-04-29T16:02:41Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [April 29, 2015, 4:02pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/1 "2015-04-29T16:02:41Z")
Been on a cheese kick lately. Well, more of one I guess, since I’ve always enjoyed cheese. Not quite at the connoisseur level of Qagdop the Mercotan with his 20 year old cheddar, though I hope to try some really well-aged cheddar some day. My local grocery carries extra-sharp Pinconning cheese from a local Michigan farm (named after the town of Pinconning, MI, I understand it’s a variety of Colby). It’s fantastic- really satisfyingly sharp, and aged just long enough (100 days I think) that I it’s still cheese-like in consistency, not hard and crumbly, but it has those crystals that give it that crunch I’ve come to enjoy. Then I noticed they started selling 1000 day old Gouda, so I had to try that. The first wedge I bought was interesting, but I couldn’t decide if I really liked it or not. Really hard and waxy. Doesn’t cut, you just sort of chisel off chunks of it. The smell was…funky. Yet sort of familiar- kind of like the smell when you open an old book. The taste was similarly funky, with caramelly undertones. I was intrigued enough to buy a second wedge of it, and I don’t know if it grew on me or if the second was from a better batch, but this latest wedge of old Gouda is currently the best thing ever. I am savoring every waxy little broken-off chunk, not knowing whether my third wedge will be as good. Years ago in another neighborhood I used to shop at a grocery that had a nice cheese area, and they carried this English applewood-smoked double Gloucester cheese. That stuff was amazing. I’ve tried smoked cheeses of many other varieties since, but they all pale in comparison. I recently was in the neighborhood not too long ago and stopped by there just to see if they still had it but alas, they didn’t. The woman who ran the cheese counter said she’d been there 10 years but didn’t remember ever carrying that cheese (I had moved about 11 years ago). And some good Parmesan or Pecorino Romano is an always in-supply staple for pastas and risottos. What about you guys- what are the cheeses that pleases for you? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 29, 2015, 4:19pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/2 "2015-04-29T16:19:26Z")
A buttery brie that isn’t too stinky. A Portuguese sheeps’ milk cheese that is difficult to find in the US: _Queijo da Serra da Estrela_ ([photo](http://lusitaniatradition.com/media/catalog/product/cache/4/image/9df78eab33525d08d6e5fb8d27136e95/q/u/queijo_serra_da_estrela_dos_lobos_03.jpg)). When it’s young, it’s creamy like the photo and can nearly be spooned out of the rind. It’s made in very small batches in the Serra da Estrela mountains. ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [April 29, 2015, 4:21pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/3 "2015-04-29T16:21:47Z")
I love me some Jahrlsberg, but no caraway seeds, for Frith’s sake! Little baby Edam, right outta the wax. Peel and pop. ---
**Author:** ![Zeldar](https://avatars.discourse-cdn.com/v4/letter/z/b77776/32.png) [@Zeldar](https://boards.straightdope.com/u/Zeldar)\ **Post date:** [April 29, 2015, 4:30pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/4 "2015-04-29T16:30:16Z")
I have come to depend on [Cracker Barrel Extra Sharp Cheddar](http://www.crackerbarrelcheese.com/our-cheese/#extra-sharp-cheddar) ---
**Author:** ![lieu](https://avatars.discourse-cdn.com/v4/letter/l/c2a13f/32.png) [@lieu](https://boards.straightdope.com/u/lieu)\ **Post date:** [April 29, 2015, 4:32pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/5 "2015-04-29T16:32:06Z")
[Cambozola](http://www.gourmetsleuth.com/ingredients/detail/cambozola-cheese), a wonderful blend of Brie and Gorgonzola. ---
**Author:** ![RobDog](https://avatars.discourse-cdn.com/v4/letter/r/f07891/32.png) [@RobDog](https://boards.straightdope.com/u/RobDog)\ **Post date:** [April 29, 2015, 4:45pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/6 "2015-04-29T16:45:50Z")
Manchego with quince jam is very pleasing. A ripe, tangy Stilton with pear never did anyone any harm either. Crumbly, creamy Wensleydale with a slice of fruitcake… heaven. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [April 29, 2015, 4:52pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/7 "2015-04-29T16:52:40Z")
Jarlsberg, an earthy cheddar, gruyere (mainly as an ingredient), gouda (smoked or plain). I like sweet mild cheeses like muenster, but many of them are virtually indistinguishable. ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [April 29, 2015, 5:40pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/8 "2015-04-29T17:40:06Z")
> [@RobDog](#): > > Manchego with quince jam is very pleasing. > > A ripe, tangy Stilton with pear never did anyone any harm either. > > Crumbly, creamy **Wensleydale** with a slice of fruitcake… heaven. Yes? Oh, sorry, that’s m’name, [Mr. Wensleydale](https://www.youtube.com/watch?v=PPN3KTtrnZM). ---
**Author:** ![Les\_Espaces\_Du\_Sommeil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/les_espaces_du_sommeil/32/308_2.png) [@Les\_Espaces\_Du\_Sommeil](https://boards.straightdope.com/u/Les_Espaces_Du_Sommeil)\ **Post date:** [April 29, 2015, 6:47pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/9 "2015-04-29T18:47:59Z")
**Herve Cheese** Smells like \*\*\* (literally) but absolutely delicious. My daughters refuse to eat at the same table when I bring some. It’s one of the most popular cheeses in Belgium, coming from a small town in the region where I grew up. [http://en.wikipedia.org/wiki/Herve\_cheese](http://en.wikipedia.org/wiki/Herve_cheese) ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [April 29, 2015, 6:53pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/10 "2015-04-29T18:53:15Z")
My favorite is [etorki](http://www.cheese.com/etorki/), a Basque cheese. But it’s hard to find. I like a good brie or camembert, Laughing Cow, Jarlsberg, and Emmental. ---
**Author:** ![koeeoaddi](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/koeeoaddi/32/408_2.png) [@koeeoaddi](https://boards.straightdope.com/u/koeeoaddi)\ **Post date:** [April 29, 2015, 6:54pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/11 "2015-04-29T18:54:00Z")
Trader Joe’s _Unexpected Cheddar_. It’s crumbly, very sharp and has a hint of parmesan. [http://www.traderjoes.com/fearless-flyer/article/1407](http://www.traderjoes.com/fearless-flyer/article/1407) ---
**Author:** ![RobDog](https://avatars.discourse-cdn.com/v4/letter/r/f07891/32.png) [@RobDog](https://boards.straightdope.com/u/RobDog)\ **Post date:** [April 29, 2015, 7:34pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/12 "2015-04-29T19:34:06Z")
> [@burpo\_the\_wonder\_mutt](#): > > Yes? Oh, sorry, that’s m’name, [Mr. Wensleydale](https://www.youtube.com/watch?v=PPN3KTtrnZM). It was only a matter of time 🙂 Blue Stilton, White Stilton, Wensleydale, Dorset Blue Vinney, Sage Derby, Cheddar, Cornish Yarg, Double Gloucester, Red Leicester, Caerphilly, Stinking Bishop, Cheshire, Suffolk Gold, Dovedale, Blacksticks Blue. Say what you like about English cuisine, but we’ve got some damn fine cheeses. ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [April 29, 2015, 8:10pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/13 "2015-04-29T20:10:04Z")
> [@RobDog](#): > > It was only a matter of time 🙂 > > Blue Stilton, White Stilton, Wensleydale, Dorset Blue Vinney, Sage Derby, Cheddar, Cornish Yarg, Double Gloucester, Red Leicester, Caerphilly, Stinking Bishop, Cheshire, Suffolk Gold, Dovedale, Blacksticks Blue. > > Say what you like about English cuisine, but we’ve got some damn fine cheeses. Can us cheese fans re-join your country? (Stinking Bishop - with a name that bad, you know it’s gotta be good.) 😉 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 29, 2015, 10:18pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/14 "2015-04-29T22:18:27Z")
Unfortunately, I do a pretty bad job of keeping track of creameries, as cheeses of the same name can vary quite a bit. I’ve had Stiltons that were meh, and Stiltons that blew my socks off. So, with that in mind, in general, my favorite cheese are: Maytag Blue Stilton Roaring 40s Blue 5-ish year aged gouda Morbier St. Andre Gruyere ---
**Author:** ![RobDog](https://avatars.discourse-cdn.com/v4/letter/r/f07891/32.png) [@RobDog](https://boards.straightdope.com/u/RobDog)\ **Post date:** [April 29, 2015, 10:53pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/15 "2015-04-29T22:53:09Z")
In the EU, Stilton has a protected designation of origin, so cheese can be sold within the EU as “Stilton” only if it has been made in Derbyshire, Leicestershire or Nottinghamshire\*. Just curious, does this protection extend to the USA? Is any Stilton you buy imported from cheese-makers in those English counties, or does the protection not apply and could a US cheese-maker from California, for argument’s sake, make a blue cheese and sell it as Stilton? – - Although interestingly, not in in Cambridgeshire, where the eponymous village of Stilton is. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 29, 2015, 11:00pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/16 "2015-04-29T23:00:52Z")
> [@RobDog](#): > > Just curious, does this protection extend to the USA? Is any Stilton you buy imported from cheese-makers in those English counties, or does the protection not apply and could a US cheese-maker from California, for argument’s sake, make a blue cheese and sell it as Stilton? I can’t find any definite citation, but I’ve never seen a domestic Stilton in the way I’ve seen domestic parmesan, swiss, (pecorino) romano, asiago, etc., so I’m guessing there is some sort of similar protection. All the Stiltons I’ve had were English. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 29, 2015, 11:02pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/17 "2015-04-29T23:02:09Z")
> [@pulykamell](#): > > Unfortunately, I do a pretty bad job of keeping track of creameries, as cheeses of the same name can vary quite a bit. I’ve had Stiltons that were meh, and Stiltons that blew my socks off. So, with that in mind, in general, my favorite cheese are: > > Maytag Blue > Stilton > Roaring 40s Blue > 5-ish year aged gouda > Morbier > St. Andre > Gruyere Try Oregonzola, if you can find it. Or order a chunk from [Amazon](http://www.amazon.com/Oregonzola-Blue-Cheese-Rogue-Creamery/dp/B003VZL1YU) or other retail. ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [April 29, 2015, 11:55pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/18 "2015-04-29T23:55:46Z")
Sage Derby, Red Dragon (back when I could), fresh mozzarella, Gouda, Port Salut, Havarti. There was a cheese I had once that was a goat cheese with potato skin. I remember loving it, but nothing else about it. Ha! Just in typing that I remember the name: Dorothea, which is apparently “Goat Gouda with Basil Oil and Potato Skins” ---
**Author:** ![Robot\_Arm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/robot_arm/32/18280_2.png) [@Robot\_Arm](https://boards.straightdope.com/u/Robot_Arm)\ **Post date:** [April 30, 2015, 12:15am UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/19 "2015-04-30T00:15:13Z")
Sometimes I think there’s a [song](https://www.youtube.com/watch?v=ufJTqT5gMg0) about everything. > [@burpo\_the\_wonder\_mutt](#): > > Yes? Oh, sorry, that’s m’name, [Mr. Wensleydale](https://www.youtube.com/watch?v=PPN3KTtrnZM). I found a web page once from someone who was attempting to try all the cheeses mentioned in that sketch. Venezuelan beaver cheese was proving to be difficult. ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [April 30, 2015, 12:57am UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/20 "2015-04-30T00:57:20Z")
> [@Robot\_Arm](#): > > Sometimes I think there’s a [song](https://www.youtube.com/watch?v=ufJTqT5gMg0) about everything. > > I found a web page once from someone who was attempting to try all the cheeses mentioned in that sketch. Venezuelan beaver cheese was proving to be difficult. I think I saw some in my local Kroger last week. Someone left a box of Mr. Sparkle sitting next to it in the case. The very idea! 😉 [Next page](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821.md?page=2)