# 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:** 9\ **Page:** 4
**Author:** ![Deeg](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/deeg/32/2955_2.png) [@Deeg](https://boards.straightdope.com/u/Deeg)\ **Post date:** [May 20, 2015, 6:14pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/61 "2015-05-20T18:14:46Z")
> [@solost](#): > > I hate to admit it but I was a little underwhelmed. It was fantastically sharp, but the texture was more like ordinary cheddar than I had expected. It had some crunchy calcium crystals, but I happened to have some 200 day old extra sharp Pinconning on hand and there didn’t seem to be a huge qualitative difference between the two. The 15 year old cheddar did have a somewhat funkier, more interesting flavor, but it didn’t seem 14 years and a couple months different than the Pinconning. I had the exact same experience with 17-year-old cheddar. I was comparing 17 and 6 year cheddar from the same dairy and loved the 6-year; the 17-year was good but not worth the price. I still have a 1/4-pound package of it in the fridge. Maybe it’ll be better when it’s 18-year cheddar. 🙂 ---
**Author:** ![tenacious\_j](https://avatars.discourse-cdn.com/v4/letter/t/439d5e/32.png) [@tenacious\_j](https://boards.straightdope.com/u/tenacious_j)\ **Post date:** [May 21, 2015, 2:12am UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/62 "2015-05-21T02:12:04Z")
> [@Deeg](#): > > I had the exact same experience with 17-year-old cheddar. I was comparing 17 and 6 year cheddar from the same dairy and loved the 6-year; the 17-year was good but not worth the price. I still have a 1/4-pound package of it in the fridge. Maybe it’ll be better when it’s 18-year cheddar. 🙂 I think it maxes out at about 7 years. I don’t love cheddar when it gets really crystallized, so YMMV. Forgotten Valley makes a good 5 y.o. and I think a 7 y.o. that I buy at the Capitol farmers’ marked in Madison every summer. I wish I could go right now! Thanks to all of you for the suggestions (except the guy with the walmart provolone, though I love a good aged provolone). Now I know what to buy next time! ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [May 21, 2015, 3:17pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/63 "2015-05-21T15:17:42Z")
Tried Red Leister this week. I have to say that it reminds me of cheddar in some ways but sliced thin on a toasted, buttered bagel with a dash of HP sauce it’s freakin’ brilliant! ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [May 21, 2015, 3:29pm UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/64 "2015-05-21T15:29:36Z")
Jarlsberg is my staple cheese. When I can find it, Chechil (Armenian string cheese) is amazing. ---
**Author:** ![SeldomSeen](https://avatars.discourse-cdn.com/v4/letter/s/7ba0ec/32.png) [@SeldomSeen](https://boards.straightdope.com/u/SeldomSeen)\ **Post date:** [May 22, 2015, 2:50am UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/65 "2015-05-22T02:50:48Z")
My current snacking favorite is Tillamook extra-sharp white cheddar. (Oddly, the spell checker keeps insisting that I replace “Tillamook” with “Amontillado” which isn’t what I want to say). Cabot is pretty good too. There used to be an outstanding white cheddar made by Cache Valley in Utah, but the company has changed hands and doesn’t make it any more. And on the opposite end of the sharp - mild scale, I really enjoy a good Queso Fresco. ---
**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\ **Post date:** [May 22, 2015, 5:26am UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/66 "2015-05-22T05:26:59Z")
Lots and lots of cheeses! I almost always have Old Quebec cheddar around - aged three years, sharp taste and a nice smooth finish, some crystal. I’ve seen the Red Dragon too, I think; mustard seed and ale? For Brie there’s Belletoile, St. Andre, or St. Angel, or pretty much any triple-cream. Talleggio is good too. Then there’s aged Gouda - Old Amsterdam or Mona Lisa, or a few more. I’ll have to get some Ewephoria again too, and I’m sure I had a goat gouda as well that I’ll keep an eye out for. For goat cheese in general, my favorite would probably be Bucherolle, strong-flavored, with a firm interior, ripened soft from the outside, and a bloomy rind. And of course there are many more. ---
**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:** [July 29, 2015, 2:14am UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/67 "2015-07-29T02:14:17Z")
A couple new favorites: Sartori Reserve BellaVitano Black Pepper, a cow’s milk cheese coated in black pepper. Kind of cheddary, nutty, peppery. And Truffle Tremor, a goat cheese with bits of black truffle. Outstanding. ---
**Author:** ![harmonicamoon](https://avatars.discourse-cdn.com/v4/letter/h/65b543/32.png) [@harmonicamoon](https://boards.straightdope.com/u/harmonicamoon)\ **Post date:** [July 29, 2015, 3:09am UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/68 "2015-07-29T03:09:37Z")
Been enjoying Kirkland imported French Brie. Very creamy! These folks make some excellent cheeses… > **[Beehive Cheese](https://beehivecheese.com/)** > > When you take a bite of Beehive Cheese, it melts like butter in your mouth. That’s because Beehive Cheese is made from some of the creamiest milk in Utah and lovingly crafted into superior cheese by a family who shares a passion for the artisan way... Not affiliated. But in a previous life, I lived close to them. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [July 29, 2015, 6:13am UTC](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821/69 "2015-07-29T06:13:18Z")
> [@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, yes and yes! [Previous page](https://boards.straightdope.com/t/these-are-a-few-of-my-favorite-cheeses/718821.md?page=3)