Cheese lover's thread. Discuss your faves here!

Post Reply New Topic

I once again am just getting back into the swing of things here and didn't see a cheese lover's thread. I was inspired by someone to start this thread. So talk it up. Be as cheesy with the jokes as you please. Just do not blaspheme the name of cheese.

One of my favorites is the Tilamook Extra Sharp Cheddar. Smoked Swiss and Muenster are amazing as well. I could go on about cheeses for days, but I will not dominate this thread. Chime in all you cheese lovers.

Swiss is the lowest sodium cheese, to my knowledge.

When I was little, my mom liked to buy different types of cheese and I managed to mangle the names of them. I liked Cinderella (mozzarella) and Goodie (Gouda), but was afraid of Monster (Muenster) cheese.

I had always heard about the horrid smell of Limburger cheese so I bought a little piece just to find out for myself. I opened the package in the car on the way home from the store and had to throw it out of the window. It smelled like a dead animal.

So far, my favourites are Italian cheeses. I don't like brie or bleu cheese. Mold freaks me out. A guy from France used to bring some really odiferous cheese to work. I heard someone who tried a piece say it tasted like "a trip to the zoo.".

^^ I tried Limburger too, and it lived up to it's rep (as did head cheese). I can't stand blue cheese either.

Good parmesan is my favorite but I like most of them, especially muenster and aged swiss.

Cheese! A food near and dear to my heart. I love it but it doesn't necessarily love me. I am lactose intolerant but it doesn't stop me from indulging in it.

I like feta cheese. Some are more salty than others. Anyway, since I know how to make it, I usually do with less salt.

Back in the day they used to sell assorted cheese wedges in one container. It contained cheddars, brie, edam, etc. I wish they'd bring those back.

I love mozzarella, parmesan and ricotta cheeses. I've never tasted limburger, but from what everyone's saying, I think I'll pass.

There's a cheese they make in Europe that has maggots in them. It's called casu marzu and it's supposed to enrich the cheese's taste. I think I'll pass on that one, too.

Give me Swiss any day. Load me up with lots of cottage cheese, too.

I like making my own cheeses. I usually make a crumbly cottage cheese. If I had a press I'd try to make a cheddar someday.

I love Dutch Smoked and Australian Edam. Swiss, Parmesan and Mozzarella are good, too. There are definitely other cheeses I've tried and liked, but sadly I don't remember what they were called.

toasted Herb Turkey and Harvarti Cheese sandwich on Panini bread from Whole Foods.

I love cottage cheese too! It doesn't like me though. After a bowl I can clear an entire building with the gaseous emissions coming from my hind end. Lactose intolerance maybe? Cottage cheese with Pace Picante Sauce. Soooo good. I don't like the maggot cheese. Limburger if I am drunk is okay, but I don't drink really anymore. Same with headcheese. I would love to be a cheese taster as a profession. Let me at the cheese...hahahahahahaha!

Any soft kinds.

Brie
Camembert
Blue

Castello (Danish)

But NO cheese on pizza, please!

Provolone is another one that I love. There is something about the texture and consistency that I am absolutely in love with.

I used to really like cheese but a couple of years ago I developed a lactose Intolerance and unfortunately, I'm one of these people who is very intolerant.

It sounds a bit childish perhaps but I used to like the things like Dairylea triangles and although there is a lactose free soft cheese which is actually very nice, it's not quite the same. I used to quite like Edam and there was a particular brand of cheddar which was nice (Cathedral City).

I tried a soft cheese made out of soya once and it was awful. It had a very strong flavour which is quite hard to describe. I won't be eating that again.

I love cheeses of all descriptions, and being British I am spoiled for home-grown choice, with the variety of British cheeses being one of the most diverse in the world. The only ones I don't like are Lancashire (too crumbly and acidic) and Caerphilly (not sure why). Foreign cheeses such as Gouda, Jarlsberg and Edam are good too. I like blue cheeses, well most of them. Goat and sheep cheeses have a wonderful tang to them.

I used to like Camembert until a colleague described it as tasting slightly fecal, and now I can't being myself to eat it.

I've never tried an American cheese, to the best of my knowledge.