# What's yer favourite cheese? **URL:** \ **Category:** In My Humble Opinion\ **Created:** [May 13, 2003, 1:37pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943 "2003-05-13T13:37:09Z")\ **Posts on this page:** 18\ **Page:** 4
**Author:** ![5-HT](https://avatars.discourse-cdn.com/v4/letter/5/f19dbf/32.png) [@5-HT](https://boards.straightdope.com/u/5-HT)\ **Post date:** [May 14, 2003, 12:34pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/61 "2003-05-14T12:34:29Z")
While I’ll stick with Port Salut(French, not Danish) as my first choice, I can’t believe I forgot to mention the sublime perfection of fresh Cheddar Cheese Curds. A guy I work with brings them back straight from the source whenever he goes home to 'Sconsin. ---
**Author:** ![dimosc](https://avatars.discourse-cdn.com/v4/letter/d/e274bd/32.png) [@dimosc](https://boards.straightdope.com/u/dimosc)\ **Post date:** [May 14, 2003, 5:37pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/62 "2003-05-14T17:37:54Z")
I use edam for sandwiches and stuff but cheddar suits my undergraduate pocket better 😃 For all the rest feta, l:)ts of it! Even if that means that I have to buy it in tiny quantities and ridiculous prices :rolleyes: I can’t stand cheese! I miss home… ☹ ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [May 14, 2003, 9:15pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/63 "2003-05-14T21:15:57Z")
> [@](#): > > \*Originally posted by 5-HT \* > \*\*While I’ll stick with Port Salut(French, not Danish) as my first choice, I can’t believe I forgot to mention the sublime perfection of fresh Cheddar Cheese Curds. A guy I work with brings them back straight from the source whenever he goes home to 'Sconsin. \*\* Oh yes, fresh cheese curds… the ones that squeak when you bite into them. The ones that have never been refrigerated. The ones that are heavenly! I don’t live in Wisconsin, but I live close enough that cheese curds regularly cross the border and are delivered to my doorstep in their warm, Godlike perfection. And for **Zenster** and others who waxed poetic about feta… you haven’t had feta until you’ve been to Greece. The stuff I had there eclipsed anything and everything I’ve found in the US, even the feta bought at stores deep in the heart of Greektown in various cities. The sad thing is that I suspect this is the same of many, many cheeses, with the US’s bizarre laws about imported dairy products. … wanders away, muttering about setting up a cheese tour of Europe… ---
**Author:** ![Zweistein](https://avatars.discourse-cdn.com/v4/letter/z/54ee81/32.png) [@Zweistein](https://boards.straightdope.com/u/Zweistein)\ **Post date:** [May 14, 2003, 9:43pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/64 "2003-05-14T21:43:09Z")
Roquefort with a glass of Chateauneuf du Pape and some bread. Gorgonzola is second ---
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [May 14, 2003, 9:56pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/65 "2003-05-14T21:56:10Z")
> [@](#): > > \*Originally posted by Peg \* > **Zenster** , more details please! Are you saying that say I buy a block of Tillamook cheddar (which I happen to have in my fridge). It’s been under plastic wrap but is starting to grow mold on it. Rather than toss it, I can just wash it off, shave off the mouldy bits and eat the rest? Have I been tossing wonderfully good cheese in its prime?!! Yes. For the aging process I described, DO NOT open the package of cheese. Leave it entirely sealed and proceed to cure it in a cold corner of your refrigerator. I’d avoid washing yours off as that tends to spread the mold spores around. Use a long blade knife to shave off a 1/8" thick panel from each of the six sides. Make sure to **wash and wipe** the blade after _each_ cut. Work on some waxed paper and move the cheese off of any sprinklings of mold that occur as you remove the panels from the block. Use the moldy panels as doggie treats. They love 'em! Please check in with how your wonderful extra-aged Tillamook tastes. I think you’ll be in for a pleasant surprise! **Athena** , part of this is due to the fact that most American and European Feta is made with cow’s milk. I’m sure the Greek Feta you’re waxing so ecstatically about is made with the authentic _sheep’s_ milk. PS: You go, **Motorgirl** ---
**Author:** ![ratatoskK](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ratatoskk/32/2987_2.png) [@ratatoskK](https://boards.straightdope.com/u/ratatoskK)\ **Post date:** [May 14, 2003, 11:14pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/66 "2003-05-14T23:14:14Z")
Saga Smoked Gouda Chevre ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [May 15, 2003, 1:13am UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/67 "2003-05-15T01:13:28Z")
> [@](#): > > \*Originally posted by Zenster \* > \*\* > **Athena** , part of this is due to the fact that most American and European Feta is made with cow’s milk. I’m sure the Greek Feta you’re waxing so ecstatically about is made with the authentic _sheep’s_ milk. > > \*\* You’re sure, eh? :dubious: Actually, the cheese I’m talking about was made with either goat’s or sheep’s milk, in both the US and in Greece. I was in Greece doing research on cooking and food prep, and had the pleasure of seeing feta being made from scratch. The Greeks used both types of milk. Same thing in the US - I’ve seen both sheep and goat’s milk feta. I stay away from the cow’s milk stuff; not real feta, IMO. ---
**Author:** ![Finnie\_the\_Pooh](https://avatars.discourse-cdn.com/v4/letter/f/aca169/32.png) [@Finnie\_the\_Pooh](https://boards.straightdope.com/u/Finnie_the_Pooh)\ **Post date:** [May 15, 2003, 1:13am UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/68 "2003-05-15T01:13:47Z")
Jalpeno Gouda! There is a local cheese farm in Thunder Bay called Thunder Oak Cheese Farm. They make the best damn cheese I’ve ever tasted. Now for the bad news, today I was told by my doctor that my cholesterol level is too high! No more sour rye, hot mortadella and jalapeno gouda sandwiches in my lunch! :mad: ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [May 15, 2003, 2:35am UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/69 "2003-05-15T02:35:23Z")
I like county cheeses: Lancashire, Wensleydale, Cheshire and Red Leister (sic) . The Lancashire we get over here isn’t bad. Red Leister is hard to find. ---
**Author:** ![Albert\_Rose](https://avatars.discourse-cdn.com/v4/letter/a/9de053/32.png) [@Albert\_Rose](https://boards.straightdope.com/u/Albert_Rose)\ **Post date:** [May 15, 2003, 3:38am UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/70 "2003-05-15T03:38:27Z")
Creamy Havarti and Vermont Seriously Sharp Cheddar. The Amish sell cheese in my area in the fall. I use the cheddar to supplement pasta recipes, unless I have havarti! ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [May 15, 2003, 4:19am UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/71 "2003-05-15T04:19:26Z")
King Island Dairy _Lighthouse Blue Brie_ straight and Tilba Club _Applebox Smoked_ or _Sundried Tomato_ grilled on toast. ---
**Author:** ![Jeffrey\_Hartnett](https://avatars.discourse-cdn.com/v4/letter/j/77aa72/32.png) [@Jeffrey\_Hartnett](https://boards.straightdope.com/u/Jeffrey_Hartnett)\ **Post date:** [May 15, 2003, 6:32am UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/72 "2003-05-15T06:32:25Z")
Yet one more vote for brie. Also swiss and smoked edam. Ummm. Cheese. ---
**Author:** ![caveman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/caveman/32/7242_2.png) [@caveman](https://boards.straightdope.com/u/caveman)\ **Post date:** [May 15, 2003, 2:03pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/73 "2003-05-15T14:03:19Z")
Mmmm…Caciocavallo… ---
**Author:** ![Godfrey\_Daniels](https://avatars.discourse-cdn.com/v4/letter/g/9e8a1a/32.png) [@Godfrey\_Daniels](https://boards.straightdope.com/u/Godfrey_Daniels)\ **Post date:** [May 15, 2003, 5:58pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/74 "2003-05-15T17:58:52Z")
Tillamook Cheddars for everyday use, Dubliner Irish Cheddar for scarfing with beer! Love all cheese! ---
**Author:** ![flybynight](https://avatars.discourse-cdn.com/v4/letter/f/71c47a/32.png) [@flybynight](https://boards.straightdope.com/u/flybynight)\ **Post date:** [May 15, 2003, 6:17pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/75 "2003-05-15T18:17:20Z")
> [@](#): > > \*Originally posted by Godfrey Daniels \* > **Dubliner Irish Cheddar for scarfing with beer!** Sometimes if I’m feeling lazy, the Dubliner cheese, some crackers, and beer may constitute my entire dinner for the night… mmm, cheese. ---
**Author:** ![Barbarian](https://avatars.discourse-cdn.com/v4/letter/b/e19adc/32.png) [@Barbarian](https://boards.straightdope.com/u/Barbarian)\ **Post date:** [May 15, 2003, 7:10pm UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/76 "2003-05-15T19:10:20Z")
I eat what the supermarket calls “old” cheddar as an everyday thing, because I’d go broke if I kept buying the 3-5 year old stuff that I really like. I only started eating other cheeses while on vacation in Europe two years ago-- since you’re supposed to eat funny stuff on vacation. I still can’t touch anything with mold in it, but my wife is now regretting that trip because she has to share 😉 ---
**Author:** ![YWalker](https://avatars.discourse-cdn.com/v4/letter/y/6f9a4e/32.png) [@YWalker](https://boards.straightdope.com/u/YWalker)\ **Post date:** [May 18, 2003, 1:48am UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/77 "2003-05-18T01:48:28Z")
Grafton sage cheddar, melted on a sourdough roll. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [May 18, 2003, 2:41am UTC](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943/78 "2003-05-18T02:41:38Z")
> [@](#): > > \*Originally posted by Amp \* > \*\*I’m a simple man, Publix store brand cheddar cheese, mild. \*\* The man knows his business. Give me sharp Publix cheddar, though. [Previous page](https://boards.straightdope.com/t/whats-yer-favourite-cheese/174943.md?page=3)