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Ha ha, that's like saying what's your favorite orgasm, they're all good sucker. One favorite cheese however is...Wait for it... Wait for it... Carmelized goat cheese, wow is that the nail.
I like a lot of different cheeses, but I tend toward the strong smelly ones like blue and gorgonzola. But I also love feta, cheddar, goat cheese, and even good old yellow processed american sometimes.
I'm eatin this French "Compte" cheese right now and it's friggin delicious. Fresh Mozzarella might be my my favourite though... though only in terms of the physical quantity I can eat of it.
Fresh Mozzarella might be my my favourite though... though only in terms of the physical quantity I can eat of it.
Word boogie, I bet I could eat a cannon ball of fresh mozzarella, a cannon ball big enough to fit in a cannon named Barking Betty and used to serve out the French right proper, warm work boys, splice the main brace.
Actually, there aren't many cheeses I don't love. One of my favorite places on earth is a kick ass cheese shop in Greenwich Village that I try to visit whenever I'm in New York. Chicago is missing a nice cheese place.
Blue, smoked gouda, GOOD feta, ementhal. I love cheese, freaking love it. It'd be easy to be a vegan were it not for the cheese. Cheese is my welcome sin.
NTM, cream cheese. especially on bagel and inside jalapeno poppers, one of the finest indulgences known to man. And grated parmesan on pasta is a must.
American cheese, though not strictly speaking a cheese, is great when done well. However, I have had too many bad experiences with cheap stuff or low fat stuff. Discount American will NOT MELT. At high temperatures, the water evaporates out of it, rendering it plasticy and disgusting, while still higher temperatures will burn it. Low fat American cheese, on the other hand, turns to water when heated, and who wants that?
I forgot about Stilton. Theres a Brit restaurant in the east Village that serves delicious Stilton Fritters with a cranberry orange relish for dipping.
Fun fact I just read this morning in The New Foodlovers Companion, U.S. FDA regs say that "American cheese" must be no less than 51% actual cheese by volume.
As for favourites... I'm on a Gruyere kick right now, but I think I'll always go back to sharp cheddah.
Sage Derby. Sometimes I eat a big hunk of that for dessert. I consume approximately two pounds of cheese a week by myself. I currently have Havarti, Sharp Cheddar and Mozz in the fridge.
Torta Gorgonzola = alternating layers of Mascarpone and Gorgonzola. You get the funk and tang of Gorgonzola with the smooth mellow creaminess of Mascarpone, all in one artery-plaque-inducing package. It's death by cheese.
In two weeks, I'll be making my annual pilgramage to Heini's Cheese Chalet in Millersburg, Ohio, to stock up on Amish (well, probably Mennonite, technically, but who's counting) cheese. They're yogurt cheese is awesome, but my favorite is their smoked cheddar.
It's a half-hour drive from my grandparents', in the heart of Ohio's Amish country. I never miss a trip.
Havarti, gouda, cheddar, Edam, brick, monterey jack, muenster, provolone, Swiss, goat...all sorts. The only cheese I really can't stand is American. I'm not too fond of blue but I do like gorgonzola in small doses.
I work next to a greatcheese shop. I can go in with my apple or whatever's for lunch, and plunk it on the counter and say- whaddagot that'll go well with this? And they'll find me something really tasty and I never have any idea what it's called. So I don't know the answer but I like lots and lots of different kinds of cheese. I'm very lucky and somewhat overweight.
Oh I somehow missed this thread earlier. Holy hell do I love me some cheese. At the moment we have gorgonzola, some old old gouda and St. Andre in the fridge. But it changes weekly. I can't name a favorite. I do like Stilton.
This is hard, but I don't think I could live without an occasional nip of really creamy English farmhouse Stilton.
Chevre is something that is difficult to do without, and triple cream Brie as well. And Roquefort. And Appenzeller in fondue, and Parmigiano Reggiano. And for with eggs or apples, New York extra sharp Cheddar.
Good God, what kind of a question is this, man? Won't you think of the children?
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