Ooh! Ooh! Ooh! I love cheese. Cheese, chocolate, potato and bacon: The four uber-foods that will make me happy in whatever form. (Excepting certain combinations thereof.)
Hard to come up with a single favorite. But I loves me some:
(By the way, I can’t believe no one has said Femunda cheese yet.)
Kraft cheese slices.
*I’m kidding, I’m kidding…I meant Extra matured Cheddar
Manchego, aged Gouda, REAL Camembert, Fromage d’affinois,… I’m getting hungry!
p.s. and Wensleydale (sp?)
I’ve only seen my all-time favourite cheese once. It was “mature cheddar with sweet chilli jam” and it did exactly what it said on the tin… well clingfilm. It was a three layer cheese. The outer layers a soft cheddar and the inner one even softer, and a really rich tomato colour.
Until I find it again I’ll have to settle for a bit of mature applewood with sundried tomatoes.
::Warning family tale follows. Any relation to the actual truth may be purely accidental::
As an aside my brother detested cheese whe he was a kid. Things changed when he was at university. For rag week (a week of charity fund raising in British uni’s) he and a couple of fellow students went mountain climing. When they got to the summit of wherever the hell it was they took photos of each other eating a sandwich made from local er… delicacies from their homes.
One bloke brought this loaf of black bread and my brother brought some black pudding. The third member of their team brought some cheese from his home town in Norway.
It wasn’t made from cows milk, or goats, sheep, buffalo. Nope it was donkeys’ milk. For the last 40 years he has tried, unsuccessfully, to find a cheese that tastes worse.
I just dont think he’s trying hard enough.
I’m afraid I’m going to have to shoot you.
Unlike W&G’s Wendoline, this Gwendolen likes almost every kind of cheese. Except maybe the stinky ones. Cabot cheddar is unbelievable and is available everywhere! ::jig of glee
The best cheese I have ever had bar none was tibetan Yak cheese made and served in a Tibetan Buddhist Monastery set in a cave about 12,000 feet up a mountain in the middle of no where. It was an extremely rich, soft, creamy, ripe kinda unpasteurized brie type of cheese. the ambience of the monastary, the fact we hadn’t eaten much for the past 2 months combined with wonderful baked barley bread might of had something to do with it.
Dunno, but it was one of those very rare once in a lifetime moments and the cheese was a big part of it.
Most Tibetan cheese is either small dried pellets that keep forever in the dry climate and can be as hard as a rock that you soak in yak butter tea before eating, or a big almost mozerella type consitency yak cheese. I bought some a year ago on my first trip back to tibet in 15 years and posted about it here on the dope. I had that and a big old block of yak butter (really good on popcorn) that lasted for about 2 months
I love most goat cheeses. The only time I was in France, I always choose the goat cheese.
One unexpectedly nice thing about shanghai is that the Carrefour Hypermarket (most profitable store in Asia) is here, and they have a decent cheese section.
Cheese? Oooh…haven’t had any cheese for ages. My absolute favourite is halloumi, closely followed by feta and goat’s cheese. But really, any cheese will go down well!
Parmesan.
Stinky, old-socks, puke-smelling goodness!
Of course, you can’t really just hack a piece off and eat it, but I eat a lot of pasta, and my monthly Parmesan bill is getting to be quite high. I love that stuff, and absolutely drown my pasta dishes in it.
For nibblies, Australian (or sometimes NZ) cheddars. Devondale Special Reserve cheddar is pretty damned fine, as is another one the manufacturer’s name of which escapes me, but it’s marketed as “Ol’ Bitey”.
I don’t mind some Camembert on occasion either, but that’s a whole 'nother headspace. Pass the port, James.
Is it Bega Cheese Strong and Bitey? It is indeed pretty strong and bitey for a reasonably priced cheddar. It’s about USD3 for 250 gram here in China. [hijack]I drove from Sydney to Bega about 10 years ago in the winter. Didn’t visit the dairy though. It was lovely. One deserted miles long beach after another and the weather was pretty nice too.[/hijack]
All these new excotic cheeses I have never heard of. Loo9ks like the Aussies have some really good cheese. Lot’s of sheep down under, is that where some of this stuff comes from?>
I’ll have to say Emmentaler, with that nice nutty flavor. But I’ll give it up for Gruyere as well.
Provolone
Asiago
Mozzarella
I’m surprised i’m the first to post this…
Fresh, squeeky, yummy cheddar cheese curds. When paired with tomatoes fresh from the garden and sprinkled with a little S&P and I am in heaven. They are also really yummy with green grapes.
Or Decatur Dairy’s Horseradish Havarti.
Since I live in WI and my grandparents are in Monroe I get lots of yummy cheese!
Naah, it’s not Bega. I wish I could remember which one it is. It’s a small block in a red wrapper. Definitely “Ol’ Bitey” (complete with apostrophe). I’ve seen the Bega one, but I haven’t tried it.
Aaah. Home of the world’s worst, or well… cheesiest (sorry) roadside attraction. Forget spending serious money for your piece of roadside kitsch - nosirree, these blokes found an old water tank, painted it yellow, stuck it up a pole, and called it “THE BIG CHEESE”. Of course it just looks like an old water tank which has been painted yellow and stuck up a pole… 
I like nearly all cheese, but my favourite is Lancashire. Unfortunately, it seems to be impossible to buy outside of Lancashire, even though Wensleydale and other similar cheeses (Cheshire) are quite common.
New York Extra Sharp Cheddar.
Pepper Jack.
Even better over crispy, hot french fries and drenched in gravy.
Poooouuuuuutiiiiiine!