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.
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… 
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…
Roquefort with a glass of Chateauneuf du Pape and some bread.
Gorgonzola is second
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
Saga
Smoked Gouda
Chevre
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.
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:
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.
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!
King Island Dairy Lighthouse Blue Brie straight and Tilba Club Applebox Smoked or Sundried Tomato grilled on toast.
Yet one more vote for brie.
Also swiss and smoked edam.
Ummm. Cheese.
Mmmm…Caciocavallo…
Tillamook Cheddars for everyday use, Dubliner Irish Cheddar for scarfing with beer! Love all cheese!
Sometimes if I’m feeling lazy, the Dubliner cheese, some crackers, and beer may constitute my entire dinner for the night…
mmm, cheese.
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 
Grafton sage cheddar, melted on a sourdough roll.
The man knows his business. Give me sharp Publix cheddar, though.