Goat cheese 'til I die!
Very very very sharp cheddar. I’ve found a few strains that continued to age after 8 or 9 years, and they were madly sharp and delicious, and full of nice crunchy proteinacious precipitates. I found near perfection in a slice of 11 year old cheddar produced in the cheese factory my aunt works in once.
Ski Queen Norwegian gjetost is quite nice. A lovely brown goat whey product! I’ve got some in the fridge now. It always makes the roof of my mouth tingle.
Anyone here ever try Sardinian maggot cheese?
Oh come now Qadbop, we all know your favorite cheese is Bree.
Btw, what’s maggot cheese like?
:dubious:
Comparing Velveeta to cheese is like comparing apples and lobsters.
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–American
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Mmm, maggot cheese (Wikipedia)
Gruyère!
Oh, heaven!
Fromunda.
[sub]I kid…[/sub]
If gouda is crack, then goat gouda must be methamphetamine. Damn, that’s good stuff. Drools
Jarlsberg, when I can afford it, and Stripey Jack (five cheddars in one, what’s not to love?).
I served Stripey Jack at a wine tasting just last Sunday, and everyone loved it.
I had a great Habenero Cheddaar a few weeks ago
My reaction from first nibble to end result were 
:dubious: 
… :eek: :smack:
Cabot makes a good white cheddar with chipotle peppers mixed in. LOVED IT! Pepper jack is one of my favorite everyday cheeses, though. Perfect with almost anything. I also love provolone, smoked or non, but I’ll never say no to cheese in general!
What was the wine?
OOOH! Cheese!
Lately, I’ve found Roncal. Wonderful stuff. Also, I’m a fan of Drunken Goat. Best name for a cheese, I think.
I don’t think I’ve found a cheese I disagree with.
Any kind of cheese is a good thing, usually the stinkier the better.
For a less smelly but awesome cheese, I like Cotswold. You will never have a better cheeseburger if you use this stuff.
Maggotty.
Cotswold
Drunken Goat
Manchego
Issau Irraty
King Island Roaring Forties Blue
King Island Blue Brie
Jindi Chili Brie
Jindi Brie (officially the best cheese on earth)
Red Leicester
Stilton
MMM…this thread is definitely making me hungry!!
I think if I had to pick just one cheese, it would be Humboldt Fog, from a cheesery in Northern Cal whose name escapes me… it’s Brie-like in consistency but nicely goaty tasting. Also shout out to the blues: Maytag, Roaring 40s (Aussie), and bleu d’avergne. Lately my obsession has been aged Dutch goat gouda.
For those of you in Chicago, check out The Cheese Stands Alone on Western & Wilson (though if you’ve read 60+ posts on this thread, you probably already know it!)