FAVOURITE CHEESE

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Hey guys! I don't know if I or anyone else has asked this, but I couldn't find it so here goes:

What is your favourite cheese, and what do you like to eat or drink it with?

Right now mine is a tie between Pepper Jack, Provolone, Extra Sharp and white cheddar, and baby swiss. It will probably change though. I like either a good wine, or steak and onions (for the provolone), and a cuppa or something like that.

Pepper Jack is the best!! !

There are few cheeses I don't like. string cheese is one and I'm not a fan of any dessert cheese I've tried. other than that I've loved them all.

Pepper Jack plain, and with mustard are my fave ways to eat it!

Good old-fashioned orange Cheddar.

Sharp Cheddar, provolone, and one other I can't think of at this time, all I know is that it had a nutty taste.

Medium cheddar, then mozzarella, then provolone.

I'm not real big into cheese, and I can't get into the idea of putting cheese that comes in a plastic tub (like cottage) or cheese with with mold in it in my mouth. I'd prefer a penicillin shot from the doctor, thanks!

Lincolnshire Poacher. It's like really strong cheddar but doesn't crumble in the same way. Strong enough to make the roof of your mouth go wrinkly!

Larceveau Ossau-Iraty. Ewe's cheese, with a lovely nutty flavour. Gorgeous.

I love Velveeta Cheese.

I have a current penchant for Parmesan as of this moment.

I'm eating a lot of Gorgonzola at the moment, mostly a mild variety that I use as a pizza topping and in in pasta Alfredo to replace half of the Parmesan, bleu cheeses just have such a great tang to them. I'm also fond of something called "Red Dragon" that's a farmhouse cheddar with mustard seeds in it, queso asadero, queso fresco, and smoked Gouda, the last one mostly to finish BBQ chicken pizzas with. I tend to keep small quantities of a great variety of cheese on hand, so I can cook my way through them at a leisurely pace without having to worry so much about spoilage, with the exception of Reggiano Parmesan, which keeps well and I use often, that I buy in bricks.

Jarlsberg and gorgonzola (yes I did google to spell check) and there is NOTHING like fresh Mozarella on a salad

I LOVE Mozzarella cheese and Parmesan cheese YUM!! Especially on pizza and Spaghetti...

Jarlsberg is the pinnacle - though there is a Kenyan cheese that comes close.

No sharp cheddar or blue mold for me and lose Brie.

Firm texture, a touch creamy if possible, not too acid, good melting, and I'm happy.

pepper jack, either plain or with barbecue sauce

But I hate the way uncooked mozzarella feels.

Chedder is a clear winner.