Poll: What is your favorite Cheese?

[jazzcat]

I don't know if I only have one but I will start with the Extra Sharp Cheddar by CABOT

[emilycat]

Ah, cheese. http://www.cookinglight.com/bbs/smile.gif
I'm not sure I can say with definite confidence that any one is a favorite, but perhaps Gorgonzola (along with every other bleu cheese on the planet).... or Gruyere (well, every Swiss cheese) .... or maybe goat's feta.... You know, I think I like all the stinky, moldy and pungent cheeses the best http://www.cookinglight.com/bbs/biggrin.gif



[This message has been edited by emilycat (edited 05-25-2001).]

[valchemist]

Oh, this is a tough one. Maybe brie. or perhaps feta. Okay, I'll go with brie. But I definitely love blue cheese (Gorgonzola) and Swiss (Gruyere) too. Definitely not Kraft singles, though. blechh!!

[This message has been edited by valchemist (edited 05-24-2001).]

[BlueV8Dakota]

Fresh Buffalo Mozzarella. Local Italian grocery carries it and I always slice it and layer it with tomatoes and fresh basil and garlic.

[aka]

This is harder than the chocolate question from earlier this week!

I don't love all cheeses, but the cheeses I do love I adore. I'd pick Camembert over Brie. Colby, Mozzarella, Edam, Gouda, Cheddar, cream cheese (does that count??) Montery Jack...oh too many. I have some wonderful cheese memories though...I remember my mom slicing cheese for sandwiches (never had the Kraft slices) On Sunday's I could have a "free slice" (what I asked for when I wanted some cheese to eat plain...usually it HAD to be on bread)...I had some award-winning cheddar on a little island in a little town of the coast of Scotland...my husband and I stumbled into a little tavern in Germany after a looong day of walking (we inadvertantly took the "long cut"), and we shared an appetizer of Camembert with raspberry coulis on fresh bread. YUM I can almost taste it!

Lilia

[crazycook]

I'm with you Emily, I adore all kinds of cheese. We have a specialty store here that carries a vast assortment of quality cheese. I'm like a kid in a candy store when I visit the place. My absolute favourite is also Gorgonzola. I tend to favour the tangier/sharper cheeses, but the rich creamy ones are sublime. For those of you out there that love eating Parmegiano Regiano in chunks, definitely try Asiago. Next time you make a dish of scallop potatoes, try a mix of Fontina, Gruyere, Mozzarela and Parmegiano-WOW! (don't have your cholesterol checked for a while afterwards though, LOL!) I remember in high school taking a sandwich of toasted bread with gorgonzola. I wasn't very popular in the cafeteria on those days. http://www.cookinglight.com/bbs/wink.gif S'ok though, I was quite content. http://www.cookinglight.com/bbs/smile.gif
Boccocini are real treats. I have a recipe for marinated Boccocini which makes a nice little appetizer. Another appetizer using marinated feta stuffed in rigatoni shells with a pesto sauce is pure heaven. Cheese goes with so many things from savory to sweet. How could we ever do without it?

[maizeyoats]

Too many good cheeses to pick a favorite. It's like asking someone to pick their favorite child.

[Tiger]

Brie and I love feta too! I don't think I ever met a cheese I didn't like.

[JennieL]

I'm with you Tiger, but if I had to pick one it would be Brie!

[browneye]

Oh, I love so many cheeses,

I love Cambozola.. a soft, brie-textured blue cheese.

I love triple-cream brie. I had the most excellent cheese last weekend, it was a style of Brie, but I forgot the name, I will find out and post after I come back from the store....it was the best cheese I'd ever had. VERY EXPENSIVE, however.

I love Spanish Manchego, and the Drunken Goat cheese- an aged goat cheese cured in wine...yum.
I also LOVE a very good real Emmenthaler!
Come to think of it, have I ever met a cheese I didn't like? http://www.cookinglight.com/bbs/biggrin.gif

[Jewel]

The kind made from milk... http://www.cookinglight.com/bbs/biggrin.gif

[Grace]

Originally posted by Jewel:
The kind made from milk... http://www.cookinglight.com/bbs/biggrin.gif

Guess that rules out headcheese.....

[chefbec]

Good one, Grace. I LOVE Jarlsburg. I usually buy light, but I'm in heaven if I go to a party and it's full fat! http://www.cookinglight.com/bbs/smile.gif

[Melina]

Parmeggiano Reggiano! I'll eat it as an appetizer with a glass of red wine; grated over pasta; shaved over a salad or roasted peppers; broken into chucks, the bigger the better, after dinner with fruit. Thank God it's low in fat, otherwise they would have to tape my hands to my body.

[beccathebaker]

Definately Goat cheese- there is nothing like it, slathered on warm homemade sourdough with some roasted peppers and roasted garlic. YUM! Maybe that's what I'll have for breakfast http://www.cookinglight.com/bbs/smile.gif

[SusanL]

All of them, except HEAD CHEESE! Thank you Grace, I have seen it and it is really, really gross -not a good visual!!

A day without cheese is like a day without sunshine!! (Sorry, I would die if I were lactose intolerant!!)

[emilycat]

A day without cheese is like a day without sunshine!!
Oh, Susan, that is so true!
I recently read some absurd thing in Shape Magazine that said you should limit yourself to 2 1/2 ounces per week -- HAHAHAHAHA!! You have got to be kidding me!

My one stipulation with cheese is that it must be the best imported stuff -- it's like drinking non-alcoholic beer -- what's the point? http://www.cookinglight.com/bbs/wink.gif



[This message has been edited by emilycat (edited 05-25-2001).]

[kwormann]

I also adore all cheeses but Id have to say for sandwiches, Jarlsburg is my fav, and for fun, goat or feta http://www.cookinglight.com/bbs/smile.gif
For me, this is much harder than the chocolate question.....I could love without chocolate, but not cheese!

Kim

[hlao23]

Gouda - without a doubt. I kind of hate to admit this, but one of my favorite summertime meals is Gouda, good crusty bread, and fruit.

What is headcheese?

[SandyM]

Okay here's a couple for ya:

1) Who has tried limburger cheese?

2) Of those who have gotten past the smell and have tried it, who can honestly say they like it?

I've gotten to the smell (within 20 feet) and couldn't fathom putting that putrid stuff in my mouth.

Has anyone ever heard of halloumi cheese? It's middle-eastern, and best served fried, believe it or not. No butter/oil needed. Slice it about an inch thick, put it in your non-stick pan and fry it until both sides are golden brown. It's really good, and I encourage you to find it at your specialty markets. Similar to mozzarella.

Okay here's more specific information from www.cheese.com: (http://www.cheese.com:)

Halloumi
Description:
It is a stretched curd cheese produced from sheeps's, cow's or goat's milk. It has a shape of small loafs in different sizes. The cheese has no rind. Chopped mint is often added to the curd, which adds some life to otherwise milky-bland taste. Halloumi is a perfect cooking cheese. It will hold it's shape after grilling or frying. It is very similar to Mozzarella.
Country: Cyprus
Milk: cow ewe and goat milk
Texture: hard


One last thing: ParmigianoReggiano.net, for all of us PR junkies! http://www.cookinglight.com/bbs/biggrin.gif

[SandyM]

Originally posted by hlao23:
What is headcheese?

Remember: You asked!

Definition: Not a cheese at all, but a sausage made from the meaty bits of the head of a calf or pig (sometimes a sheep or cow) that are seasoned, combined with a gelatinous meat broth and cooked in a mold. When cool, the sausage is unmolded and thinly sliced. It's usually eaten at room temperature. Head cheese can be purchased in delicatessens and many supermarkets. In England this sausage is referred to as brawn, and in France it's called fromage de tête--"cheese of head."

[Alisa]

This thread reminded me of a strange quote I read somewhere - I think it was Escoffier (sp?)

"A meal without cheese is like a beautiful woman with one eye"
??!!!???

[MelissaAS]

1) Feta 2)Pepper Jack 3)Brie...Yum! I could live on cheese, bread and wine!

[cchhbb]

Almost any kind of cheese I love. I'm with Jewel on the idea of anything but head cheese. I'm also not a big fan of blue cheese.

[BlueMoose]

Muenster (aka "monster cheese" by my DD), swiss, provolone, and pepper-jack.

Once again, I feel very unsophisticated! How can some of you afford to eat?! http://www.cookinglight.com/bbs/eek.gif

[kirkbyky]

Oh goodness! where do I begin....
Asiago, Parm Reg, Fontinella, etc. Unfortunately my DH likes Colby. Thats it. Is he an alien, bychance? http://www.cookinglight.com/bbs/biggrin.gif
SMOKED GOUDA! sorry for yelling, but I can't believe I almost forgot that one!

[gertdog]

Pepper jack, sharp cheddar, aged provolone, ricotta salata, and Italian fontina (mouthwatering in a fondue!!!)

No head cheese for me, please.

My SO and I are traveling to France in a few weeks and to get in the spirit of things we had a French cheese tasting last week. Good thing, too... you should have seen some of the faces we made as we encountered some unexpected flavors! I need to learn to taste with a straight face. http://www.cookinglight.com/bbs/smile.gif

I'm willing to try anything once, but I've learned through experience that blue cheeses are not my favorite unless skillfully blended with other flavors in a recipe.

[JLS]

Tillamook orange cheddar (makes great grilled cheese sandwiches with WW bread) or Tillamook Jalapeno jack !! !!

[mandarin2j]

I'm a Tillamook devotee, too. My fave is their white extra sharp cheddar, which I'll put up against any Wisconsin or Vermont cheddar any day. http://www.cookinglight.com/bbs/biggrin.gif

[Leanne]

Peppered Brie & Havarti with Caraway seeds. They are both sooooooooo good. A really good aged cheddar is amazing too.

[csmcnamara]

It's too hard to pick--I love cheese!! Real cheese that is-nothing processed.

[lu lu]

Mine would have to be goat cheese and blue cheese.

[BethH]

MMMMMM--I love cheese more than anything, except peanut butter and believe I eat both daily. http://www.cookinglight.com/bbs/smile.gif

My favorites are Applewood Smoked Gruyere, Pecorino Romano, Drunken Goat Cheese (thanks Kim!), and Ricotta on pizza!

[ReneeV]

Gosh, this one is difficult... let's see...I'd be hard pressed to find a quality cheese that I didn't like.

Blues:
I love a good Stilton, or gorganzola. I also absolutely love Saga Blue. What is this cheese technically? Is it a blue Brie?

Cheddars:
My favorite is Double Glouschester but I love Vermont extra sharp white as well.

Hard, grating cheeses:
Parmesan Reggiano hands down is my fav, but I also love ricotta salata, (I think that's what it's called). It's very salty and great on pasta or pizza.

Swiss and Danish:
My favorites here are definitely Ementhaller and domestic Amish Baby Swiss from Amish country in Millersburg, Ohio.

Others:
Fresh Mozzarella made right here in good Ol' New Jersey. It's so wonderful when freshly made. I really could go on and on....

Renée

[BlueMoose]

This is starting to sound like an episode of Frasier! http://www.cookinglight.com/bbs/wink.gif

[DmOrtega]

I like most cheeses, however I've recently discovered Huntsman Cheese. It looks like a Cheddar/Stilton Pie, with alternating layers of English colored Cheddar and Stilton. This is now my favorite.

[Gina O]

I have a passionate love of nearly all cheeses (okay, all the ones made from milk http://www.cookinglight.com/bbs/smile.gif ) but this was by far the easiest question I have ever been asked:

Maytag Blue

It is made in the good old U.S of A and is by far the best blue cheese I have ever tasted. It is wonderfully rich, exceptionally creamy, and once you taste it, other blue cheeses will pale in comparison!!!! (At least in my opinion http://www.cookinglight.com/bbs/smile.gif )

[AmyLouise]

Mine would have to be Gouda. Not the smoked kind..... mmmmm Gouda!!

[jazzcat]

BlueMoose, this does sound like an episode of Frazier. This has been a fun thread to read. There are some mentioned that I will have to try. ( certainly no headcheese)
I have to second the Double Glouchester, especially with chives. Yum!

[AndreaU]

Behold the power of cheese... the sole reason I could never go vegan! There are so many cheeses I love, it's hard to pick one favorite. If I could narrow it down to 3, I'd choose gorgonzola, monterey jack and feta (in no particular order). Feta is great in salads and on grilled sandwiches. Jack is such a great melty cheese for Mexican cooking. And Gorgonzola is just yummy, especially in a nice pasta sauce or over waffle fries!

[Karen M]

Asiago http://www.cookinglight.com/bbs/smile.gif

[Tina_B]

I love almost all cheese, but my two favourites are brie and paneer - an Indian cheese. Delicious.

[rockydog]

Provoline

[KimberlyE]

I cast my vote for Havarti and Boursin cheeses. But I usually feel a little guilty eating cheese because so little has so much fat. Go Lakers!

[KathrynY]

If I had to choose one favorite, it would definitely be a Danish cream Havarti - heavenly with fresh bread and the perfect wine! Sadly, it doesn't enter my refrigerator any more due to off-the-charts fat content, but beware if I'm invited to a party with Havarti on the cheese platter.... http://www.cookinglight.com/bbs/biggrin.gif

[jms0310]

I have to give my 2 cents since I cannot go a day without cheese. Really good cheese. I often thought I was too hooked on it until I began reading all of these posts, now I know I am not alone! I would have to say asiago & feta as my all time favorites because I can do anything with them.
Jessica

[DanaSD]

cheese - all kinds except blue (ick, ick, ick). Chocolate and Cheese are my 2 passions and neither are low fat.

Favorite snacking cheeses would be brie and Havarti. Favorite cheeses to cook with are goat and mozzerella (regular and fresh style).

My 2 favorite 'meals' are a fresh loaf of french bread with some good cheese and a tomato, basil and mozzerella salad.

Favorite place to shop for cheese - Trader Joes and Whole Foods. ...I'm feeling a craving coming on...



[This message has been edited by DanaSD (edited 05-25-2001).]

[aggie94]

I know I'm going out on a limb here, for fear of being stoned, but...

I don't really like cheese. When I was a kid, I wouldn't eat anything with cheese in it, including pizza, grilled cheese sandwiches, and cheeseburgers. I've come a long way since then, but I still won't eat cheese in chunks right out of the fridge. And cheese and crackers? Yuck. For the most part, it's got to be mixed into something, and preferably, melted.

Sorry, Kim, but I can live without cheese. Chocolate is another story!

And now I'm really ducking stones here, but I also don't like peanut butter.

[funnybone]

I haven't met a cheese I didn't like, but Greek Feta ranks up there with a real Danish Havarti.

[kwormann]

Ok, aggie, that is weird (healthy, but weird). Unfortunately, I like to PUT pb on cheese and eat on a cracker.....you wouldnt want to snack with me!

kim http://www.cookinglight.com/bbs/biggrin.gif

[Melina]

Hi SandyM,
Thanks for the cheese links. When I tried the Parmegiano one, I kept getting a message saying that I'm not "authorized" to view this page. I feel like a trapped spy just waiting for the cheese police to come and get me.

I'll keep trying. Any advice?
Melina

[SandyM]

Melina,

Try this - it worked for me this morning:
http://www.parmigianoreggiano.net/ENG/index.htm

[Melina]

Thanks Sandy, it worked.
Melina

[HedyL]

i just love cheese. I don't think I could choose a favorite. i have different favorite cheeses depending on what I am making.

Monterey jack on my Mexican food
fresh mozzarella anytime!
pepper jack anytime
jarlsberg on crackers
now i can add parm/reg because of this BB (made me curious to buy a chunk of it!)
blue cheese on my salad

the only cheese i don't like as much is Brie. Have tried it a few times.