ubkev Posted September 26, 2017 Report Share Posted September 26, 2017 Let's hear it. What's everyone's favorite cheeses? I'd have to start off with 1. Mozzarella (whole milk, of course) 2. Extra sharp cheddar 3. Pepper Jack 4. Romano 5. Parmesan 6. Mascarpone After that I'm easily swayed. I can't definitely say that provolone is better than Swiss, or vice versa. American cheese would make my list, however. It's in there somewhere. Does cream cheese count? It has to, right? Quote Link to comment Share on other sites More sharing options...
SwampD Posted September 26, 2017 Report Share Posted September 26, 2017 Velveeta Kraft singles Gub'ment That vat at 7-11 for the nachos Quote Link to comment Share on other sites More sharing options...
shrader Posted September 26, 2017 Report Share Posted September 26, 2017 The dean in Old School Quote Link to comment Share on other sites More sharing options...
josie Posted September 26, 2017 Report Share Posted September 26, 2017 As someone who cannot eat cheese but still wishes to eat cheese and does anyways and suffers for it... smoked gouda. Get some ricotta in a ziti bake with about 8 metric tonnes of mozzarella and parmesan and you can't go wrong. Quote Link to comment Share on other sites More sharing options...
sabills Posted September 26, 2017 Report Share Posted September 26, 2017 Wegmans has a Parmesan Reggiano cheese that they sell in bite-sized chunks. I think you're supposed to grate it and put it on stuff, but I just eat them. So good. Also, there's this creamery out on Seneca Lake (I think). I went to a beer festival this summer with my FIL and wife; the thing was mostly a bust, except for this beer and cheese tasting we went to on a whim(it was an extra 5 bucks a peice). Oh. My. GOD. Its the best cheese I've ever had. I'll have to see if I can find the name. It was all phenomenal, especially this "Tom" that they had. Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted September 26, 2017 Report Share Posted September 26, 2017 Wegman's does a lot of things so well. One thing they do exceptionally well is cheese. They have a private-label (Wegmans) brand soft cheese (like a brie of sorts) from Italy that is one of my 10 favourite things to eat on the planet right now. I'm not even sure what they call it. Quote Link to comment Share on other sites More sharing options...
MattPie Posted September 26, 2017 Report Share Posted September 26, 2017 (edited) 1. Aged Mimolette (you can find it at Wegs) 2. Manchego 3. Aged Parmesan Reggiano, in chunks for eating 4. Fresh Mozzarella 5. A nice strong Brie 6. All of them, really. Wegmans has a Parmesan Reggiano cheese that they sell in bite-sized chunks. I think you're supposed to grate it and put it on stuff, but I just eat them. So good. My man! Edited September 26, 2017 by MattPie Quote Link to comment Share on other sites More sharing options...
nfreeman Posted September 26, 2017 Report Share Posted September 26, 2017 MattPie -- I'm deeply indebted to you for falling on the brie grenade first. I'll say it: I llike brie too (although I prefer the milder ones to the strong ones). It's great on crackers or in a turkey or RB sandwich. Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted September 26, 2017 Report Share Posted September 26, 2017 Provolone is a funny cheese. Sliced, it's my go-to on sandwiches. But when a block of it is on an apps cutting board at my parents' place (and it's always there), it's just not to my liking. Quote Link to comment Share on other sites More sharing options...
ubkev Posted September 26, 2017 Author Report Share Posted September 26, 2017 I was at a wedding once upon a time. This wedding had phenomenal hors d'oeuvre's. Bruschetta, little cheese steak crackers, bacon wrapped scallops and some other really good stuff. Then they brought out this goat cheese and green leafy sh!t on a cracker. I was quite a few beers deep and was willing to try most foods. Mistake! Oh my God! I almost vomited instantly. Definitely shouldn't have eaten the whole thing in one bite. My beer was empty, I was nowhere near a trash can, I didn't take a napkin with this monstrosity. I had to get my head back in the game, tell my stomach to man up and I gutted this awful creation. Goat cheese is officially out!! For me. Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted September 26, 2017 Report Share Posted September 26, 2017 MattPie -- I'm deeply indebted to you for falling on the brie grenade first. I'll say it: I llike brie too (although I prefer the milder ones to the strong ones). It's great on crackers or in a turkey or RB sandwich. Huh? No shame in the game when it comes to cheese(s). Every now and then, we'll go bonkers with brie and prepare it more or less thusly: Slowly cooked on a low flame in a cast iron skillet with about 1/2-3/4 of a stick of melted butter into it. Once it's good and gooey, we remove and then add a small jar of our homemade preserves over the top. Then break out a bagette (sp?), and ... oh, God. So good. Quote Link to comment Share on other sites More sharing options...
MattPie Posted September 26, 2017 Report Share Posted September 26, 2017 MattPie -- I'm deeply indebted to you for falling on the brie grenade first. I'll say it: I llike brie too (although I prefer the milder ones to the strong ones). It's great on crackers or in a turkey or RB sandwich. No worries. So, do you eat the rind or no? I generally do, with no ill effects. Quote Link to comment Share on other sites More sharing options...
Taro T Posted September 26, 2017 Report Share Posted September 26, 2017 As someone who cannot eat cheese but still wishes to eat cheese and does anyways and suffers for it... smoked gouda. Get some ricotta in a ziti bake with about 8 metric tonnes of mozzarella and parmesan and you can't go wrong. Jo, cutting you some slack due to the digestive issues, but ricotta is one of the vilest substances on Earth. Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted September 26, 2017 Report Share Posted September 26, 2017 No worries. So, do you eat the rind or no? I generally do, with no ill effects. I generally ask my cheese-monger whether the rind of a particular cheese should be eaten. With most bries, the answer is always "yes." Quote Link to comment Share on other sites More sharing options...
Randall Flagg Posted September 26, 2017 Report Share Posted September 26, 2017 Provolone is a funny cheese. Sliced, it's my go-to on sandwiches. But when a block of it is on an apps cutting board at my parents' place (and it's always there), it's just not to my liking. I feel the same way. Quote Link to comment Share on other sites More sharing options...
ubkev Posted September 26, 2017 Author Report Share Posted September 26, 2017 Jo, cutting you some slack due to the digestive issues, but ricotta is one of the vilest substances on Earth. It's essential in the making of lasagna. And lasagna is essential to my survival on this planet. Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted September 26, 2017 Report Share Posted September 26, 2017 And as for Swiss. Melted? Gimme gimme. Raw? Blechk. Too stinky in the nose for a sandwich. Quote Link to comment Share on other sites More sharing options...
Weave Posted September 26, 2017 Report Share Posted September 26, 2017 All the cheeses. Generally speaking, the funkier the better. Especially when it comes to the soft cheeses like brie. And I love me some long aged cheddars that get a crystaline character to them. Quote Link to comment Share on other sites More sharing options...
inkman Posted September 26, 2017 Report Share Posted September 26, 2017 Jo, cutting you some slack due to the digestive issues, but ricotta is one of the vilest substances on Earth. What? Stuffed shells is one of my go to meals. Not to mention lasagna. Quote Link to comment Share on other sites More sharing options...
Taro T Posted September 26, 2017 Report Share Posted September 26, 2017 What? Stuffed shells is one of my go to meals. Not to mention lasagna. It's a texture thing. Ricotta is vile. And if lasagna is prepared properly, the ricotta is tolerable. Quote Link to comment Share on other sites More sharing options...
SwampD Posted September 26, 2017 Report Share Posted September 26, 2017 (edited) I like stuffed shells and lasagna too, but if ricotta tried any less, it wouldn't even be cheese. Edited September 26, 2017 by SwampD Quote Link to comment Share on other sites More sharing options...
Doohickie Posted September 26, 2017 Report Share Posted September 26, 2017 Velveeta Kraft singles Gub'ment That vat at 7-11 for the nachos #Winning Quote Link to comment Share on other sites More sharing options...
MattPie Posted September 26, 2017 Report Share Posted September 26, 2017 We've been remiss: spndnchz. A huzzah for the cheesiest of mods. Quote Link to comment Share on other sites More sharing options...
Marions Piazza Posted September 26, 2017 Report Share Posted September 26, 2017 other than fresh goat cheese in Qatar (hey, i was there and figured what the heck, didn't get sick either) a good aged Parmesan slice with some fig spread and toasted macadamia nut. best appetizer ever Quote Link to comment Share on other sites More sharing options...
josie Posted September 26, 2017 Report Share Posted September 26, 2017 It's a texture thing. Ricotta is vile. And if lasagna is prepared properly, the ricotta is tolerable. Eh, to each their own. I don't eat it plain. But I do love it in the right ratio in the right dish. I could see the texture being a no-go for some. Shout out to lactaid pills for making cheese fries and mac n cheese a reality for me again. Quote Link to comment Share on other sites More sharing options...
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