what's your favorite cheese?

05/14/2008 Steven "Snarky" V. says:

Brie is horrific and heinous

I love extra sharp Tillamook cheddar and parmaggiano reggiano

05/14/2008 Tom B. says:

Gorgonzola

05/14/2008 Brent "the B is for breakfast" B. says:

Smoked and or aged gouda. Nothing more, nothing less...

05/14/2008 Mindy W. says:

Smoked gouda and paneer.  Yum.

05/14/2008 Sara Y. says:

Tomme Verte - it's a soft goat cheese with an herb rind.  SO GOOD.  And too expensive to buy right now.

05/14/2008 michelle "champagne bubblehead" i. says:

smoked gouda is my absolute favorite too! i'm actually having some right now on Finn crisps.... mmm

i also like medium tillamook cheddar and crumbled blue cheese

05/14/2008 amanda "Amanda magoo" Z. says:

i cant eat a salad without gorgonzola on top... how about swiss? not really my favorite unless its melted on top of a meat

05/14/2008 Shaun "Selling myself before I get put on the street" D. says:

emental and raclette

05/14/2008 Brandon "Wino" K. says:

Oh good an easy question:
hard, white and Italian. ALWAYS

05/14/2008 Vishal D. says:

Smoked gouda kicks ass.  Muenster is great.  As is fresh mozerekka and pepperjack.

05/14/2008 julia s. j. says:

crumbled gorgonzola
swiss
mascarpone!

05/14/2008 Kate F. says:

Smoked gouda changes my life... but a really crazy triple cream brie is true cheesy nastiness.

05/14/2008 Chris H. says:

Gjetost (very sweet, and almost chocolatey), American Grayson (similar to cheddar, but not as sharp), Coullomiers (similar to brie, but harder to pronounce and thus has more snob appeal), edam (mild and creamy), port salut (medium bodied, but creamy and just waxy enough), havarti (a bit creamier and robust, rich and not too sharp), bruder basils (harder and more on the pungent side), and mother fucking burata - underripe mozzarella cheese, which is a bit mushy on the inside, but has a really fresh taste.  Every once and a while Whole Foods has this in stock and I have a cheese orgasm.

Yeah, I like my cheese.  So what?

05/14/2008 Mr. Mojo R. says:

any smokes cheese is the best- smoked cheddar is my favorite....
Definatly watch the Cheese Shop sketch from Monty Python's Flying Circus

05/14/2008 JP B. says:

Cheese might be one of my favorite foods as well, but I don't eat it too often anymore after a doctor told my cholesterol was off the charts and tried to put me on drugs.  I got around her quackery by changing my diet, but doing so involved a serious cutting down of my cheese intake.  Just sayin'...

But if we're talking favorite cheeses:

Brie and Camembert suck here in the States because they're supposed to be fresh cheeses, and by law they have to be either pasteurized or aged a month, either of which wrecks their fresh gooey flavor.  Have either in France and they're sublime.  Same goes for soft chevre.  I'll rate any raw young gooey cheese pretty highly if it's made well.  Maybe that's because we're starving for such cheeses here in the States (because some idiots decided they ought to be illegal).

Beyond that a good Comte remains a beautiful thing.

There are many others from all around the world.  The biggest thing I've learned is that it's better to stop treating cheese as an "extra" and start treating it in a purpose in and of itself.  It's a very concentrated foodstuff that ought to be approached with great respect.  Second rate cheese should NOT be tolerated, IMO.  I think that as Americans we've been brought up with a shitty attitude toward cheese, in that we're used to eating very bad cheese in very large quantities.

05/14/2008 Christopher "Cristof Jameson III" I. says:

RIDDER cheese. A Norwegian cheese, half-soft, slightly pungent, that East Village Cheese has been hooking up for an incredible $2.99 a pound!

05/14/2008 JP B. says:

East Village Cheese rules, as long as you're shopping with caveat emptor in the front of your mind.

05/14/2008 Phyllis "Peaches" P. says:

colby longhorn

05/14/2008 Christopher "Cristof Jameson III" I. says:

True, JP. Go to East Village Cheese with an open mind, and leave with cheese you plan on eating soon! For what it's worth, I've recently been very careful about storing my cheese, and it seems to prolong cheese survival.

When I get home, I remove all the plastic wrap. I wrap each cheese in a piece of wax paper, or a heavy paper towel if I'm out, and put them in a Tupperware container with the lid cracked. This has worked great for hard and soft cheeses. Keeps 'em fresh and moist, happily breathing but not enough to dry out.

05/15/2008 Ahu S. says:

i would say it's a tie between:

-comte
-a really fine, old, dry manchego
-recently discovery: grana padano

-and sometimes, fresh camembert

in general, i'm a fan of dry, hard cheeses

05/15/2008 Rey "Hussein-ier Than Thou" P. says:

I can't believe only one person has sung the praises of good ol' parmagiano reggiano so far -- nutty, flowery, full-flavored... YUM! I admit to eating it even though it is not vegetarian.

Otherwise, I stick to veg cheeses: Tumbleweed, Dubliner, or a good sharp Cheddar will always keep me happy.

05/15/2008 MR. "BIG BLAKTINO" G. says:

once you go to real parm you can't go back to that cheap shit.

melted homemade buffalo mozzarella is fantastic

super extra sharp vermont cheddar with grapes are my favorite to snack on

05/15/2008 Franco "Gris-Gris" C. says:

Caprice De Deux - a style of Brie - yummy.  Gorgonzola on my salad and the sharpest, saltiest Parmesan to nibble with wine.

05/15/2008 Chelsea "Spelled Like The Neighborhood" J. says:

Oh my God, I really can't choose. I'm like you, cottage cheese (BLEH) and American are the only ones I'm not nuts about, and I can be picky about goat cheese. I think if pressed I'd say my favorite is either swiss or gruyere. But I'd also have to say manchego, brie, camembert, and gorgonzola. And bleu. See? Seven favorites. And it's not like I don't like cheddar and jack. I also love kefalograviera and haloumi, thanks now to living in Astoria.

Man, do I love cheese.

05/15/2008 RoDERICK a. says:

Whiz.

05/15/2008 matt "chomp" w. says:

amanda what is with  you and cheese
really?

05/15/2008 Rebecca "the Claw" H. says:

Beau Fort
Tomme
Havarti
Brie
Camembert
Roquefort
Parmigiano Reggiano (sp?)
Aged Irish Cheddar
Cheez Whiz
American Fa Free Slices
...and more...

05/15/2008 MCLOVIN L. says:

velvetta....the all purpose cheese....does it get any better?

05/15/2008 Mike "Sexy Beast" S. says:

Provolone

05/15/2008 Chun "The Cube Monkey" L. says:

Robiola
Fresh Asiago
Crucolo
Pecorino Romano
Piave Vecchio
Mozzarella di Bufala

Anyone want wine pairings with the above mentioned?

05/15/2008 Mick S. says:

Parmigiano-Reggiano....the good kind with salt specks in it

05/15/2008 Jules "livin' her life like it's golden" Y. says:

Gruyere, Parmesan Reggiano and RocBleu (roquefort and bleu cheese combined)

05/15/2008 Gina C. says:

This thread is porn.  Between this thread and the bacon thread I'm all worked up.

05/15/2008 Matthew "The Sweet Titz" S. says:

Havarti
English cheddar
Irish derby

05/15/2008 Suzanne B. says:

I recently discovered Cambozola cheese and I am IN LOVE.  It's a combination of Camembert and Gorgonzola...and it is effing incredible.  Definitely try it if you never have.

I also love:
-A good sharp cheddar
-Fresh mozzarella
-Sharp provolone
-Brie
-Smoked gouda
-Pretty much of all cheese...

05/15/2008 Chelsea "Spelled Like The Neighborhood" J. says:

I forgot roquefort, provolone, asiago, and parmigiano-reggiano... seriously, I agree with Gina, this thread is a mess, haha.

05/15/2008 Caroline "Miss Chevious" A. says:

Smoked Gouda is probably my favorite
Extra sharp cheddar
Havarti
Brie

05/15/2008 Steven "Snarky" V. says:

Christopher I. says:

RIDDER cheese. A Norwegian cheese, half-soft, slightly pungent, that East Village Cheese has been hooking up for an incredible $2.99 a pound!

----------------------------
Flashback!  I had this about 20 years ago at the Cheese Board in Berkeley and had forgotten how awesome it is.  But is it Ridder or Riddar?  I thought it was Riddar.

05/15/2008 Sandra "Darla" L. says:

Depends what I'm having with. But my all time favorite is cheddar.
Malvarosa, that's buttery and rich.
Pyrenees Brebis, that's sweet and nearly like caramel. Delicious w/ Madiran.
My recent discovery: Robiola Bosina is smooth, milky and sweet.
I don't discriminate. I like all cheese, but I'm not too fond of cottage cheese though.

05/15/2008 Jessica D. says:

Locatelli Romano or Pecorino Romano, and Grana Padano cheese are my favorite!

Cracker Barrel Cheddar is probably made with crack it's so addictive.

Fresh Mozzarella not the crap you get at the citgo station.

But the best cheese I ever had was from Italy, it was provolone. I know your saying it's just provolone but man...i'm telling you! I was lucky enough to get some home made provolone from a friend's family in Gravina in Puglia, Italy. It was sex.

05/15/2008 PJ "Because I'm very clever" G. says:

I love me some cheese; walking into Murray's or the East Village Cheese Shop is dangerous to me as I want to run amok in them and grab everything. In order not to hurt the cheese's feelings, I mean it's mean to pick favorites, the others might get a complex, I'd have to say love them all. Smelly, non-smelly, smoked (oooh, smoked gouda, smoked harvati, edam et al), runny, hard and soft cheese.

I love cheese as much as I love frites!

05/15/2008 Jennifer M. says:

Gouda is gooda.

05/15/2008 Peter "My cat's name is Sam" D. says:

Havarti with dill.

05/15/2008 Brent "the B is for breakfast" B. says:

I would sell a total stranger into slavery for a lifetime supply of my favorite cheeses. Pyrenees Brebis is definitley up there...

05/15/2008 vicki "TGIF" M. says:

fromunda

05/15/2008 Jen L. says:

blue cheese, then brie.

05/15/2008 Caroline "Miss Chevious" A. says:

Jessica, Cracker Barrel Extra Sharp White Cheddar was a staple to my college diet. It is SO good!

05/15/2008 jeff "hearts choco tacos" c. says:

Manchego

05/15/2008 Annz H. says:

Gruyere, gouda, muenster and when I'm in Wisconsin, cheese curds!! (the fresh ones that squeak when you eat them)

05/15/2008 PJ "Because I'm very clever" G. says:

Annz- I've never heard of squeaking cheese! Aren't you worried that it might start talking to you, and if so, would you still eat it??? Sentient cheese, a scary thought.

05/15/2008 Annz H. says:

I'm not really sure why they squeak, but it only happens when they are fresh! After you have them a day or two, it's gone. One of my absolute favorite foods as a child.

05/15/2008 Damaris "Demi" P. says:

queso de papa

05/15/2008 David B. says:

Smoked Gouda from Ideal, home made mozzarella from Claudio's, herbal brie from the PSFC and Laughing Cow cubes from any dairy section.

05/15/2008 CB M. says:

Looking at the responses (munster, harvarti, mozarella, gouda...snore!), all I can say is ya'll don't know cheese!  Cheese is fermented milk.  Fermentation is what makes it last through the cold dark european winters, where it was invented.  Fermentation is also what makes it taste interesting.  The stronger and more pungent, the better!

So it should be no surprise that epoisse is one of my favorites.  Pungent, buttery, complex, fatty.  With a glass of sweet riesling it is sublime.

05/15/2008 CB M. says:

PS: smoked cheese is an abomination

05/15/2008 Christopher "Cristof Jameson III" I. says:

Hey Steven "Snarky" --interestin g point on the Ridder. I looked it up, seems in Norway it's "Ridder" whereas in Sweden it's "Riddar". Now you're givin' me a flashback to the strange and wonderful pizzas of the cheeseboard!

CB M--what about ricotta affumicata for a smoked cheese? It is amazing shaved over fresh home-made tagliatelle tossed with arugula and a bit of olive oil..try this!

05/15/2008 Jen "The Gijibeh" D. says:

Prima Donna aged Gouda.... yummmmmmmmmm

05/15/2008 Steven "Snarky" V. says:

CB M - don't hold back.  You can tell us how you really feel.  We're all friends.

05/15/2008 Katie "thread killer" Q. says:

CB M!!! No way!  My favorite is epoisse as well!  Nobody ever knows what I'm talking about.  I used to be the event planner for Artisanal and we'd have these wine and cheese pairing classes.  The instructor always described epoisse as a "challenging cheese" and many a student spit it out...I could not get enough of it!  It is DIVINE with raisin walnut bread and a riesling.  

Sadly I will not be able to indulge in this treat for 8 months as I am pregnant but I'm dreaming about it!  

I hate smoked cheese too...no judgement to those who do though.  As our leading fromager would always say "good cheese is cheese that you like..period."

Spanish Blues are out of this world too.

05/15/2008 CB M. says:

Katie, you were the event planner for Artisinal??  *bows low*

So definitely someone who knows cheese.

You probably know Max McCalman.  He was our maitre fromager (some such title) at Picholine,  They get their cheese tray from Artisinal.  My wife introduced him to me.  She worked for a company that provides some business services to Artisinal, that's how she knows him.

Anyway, yeah, smoked cheese.  I understand the concept: in order to make certain fresh cheeses last the winter, they are smoked to preserve them. Fine. Except that you can also let them age with bacteria and create normal (unsmoky) cheese.  It's like making smoked yogurt.  Why would you do that?  

I shouldn't be so harsh though, it's really a different product altogether.  Kind of like pickled herring versus smoked herring.

I agree with you on spanish blues. Or on pretty much any strong, pungent natural rind or washed rind cheese.

05/15/2008 CB M. says:

I also kind of like Morbier, more for its history and that cool layer of ash in the middle, than for its flavor, which is pretty boring.

05/15/2008 Bobby "Ligh" t. says:

This is definitely a worldly group -- I haven't even heard of some of those esoteric cheeses.  My favorite cheese has always been Fromunda.  If you've never tried Fromunda Cheese you really must...the scent is intoxicating and the it's by far the sharpest of all the cheeses.

05/15/2008 amanda "Amanda magoo" Z. says:

well i just love cheese thats why i ask, i want to try new cheeses and i have never heard of some of these cheeses before! im so excited!!!=]

05/15/2008 Katie "thread killer" Q. says:

CB M  Max was the fromager whom I quoted!  He's the best!  Picholine and Artisanal are both owned by Chef Terrence Brennan.  He actually has an Artisanal Cheese Center where Max teaches the wine and cheese classes...you would LOVE it if you like any of the cheeses you've mentioned.  Does your wife work for Dartanian (sp?)?  I know they helped with a lot of our imports.  
I actually met my husband while running those classes while he took his culinary externship in the Artisanal Cheese Caves learning to brine and wash the cheeses.  It was like dating without dating...class would end, lots of extra wine and cheese...it was a wonderful time.  
Go to one of Max's classes...he's seriously so much fun and knows everything about cheese you'd ever want to know!  Murray's has wonderful cheese classes as well.

05/15/2008 Maria "Hudspa.  I has it" M. says:

Brie, Fontina, smoked cheddar, fresh mozzarella.

05/15/2008 Katie "thread killer" Q. says:

oooh and fresh buffalo mozzerella with creme freche in the middle with a little olive oil and a pinch of sea salt....heaven.

05/15/2008 Shaun "Selling myself before I get put on the street" D. says:

Surfing Goat http://www.surfinggoat...
(shameless plug)

05/15/2008 Maria "Hudspa.  I has it" M. says:

camembert.

05/15/2008 Allison W. says:

I love cheese with mold on it better known as Blue Cheese

05/15/2008 Estelle B. says:

ST FELICIEN!!!!! Yummiiiiie... don't know if you can find it in New York though.. anyone that could help me?

05/15/2008 gabriella "Glenda the Good Witch" m. says:

Bobby "Ligh" t. says:
"This is definitely a worldly group -- I haven't even heard of some of those esoteric cheeses.  My favorite cheese has always been Fromunda.  If you've never tried Fromunda Cheese you really must...the scent is intoxicating and the it's by far the sharpest of all the cheeses."

LOL, i can't believe i looked this up.  my need for new and unusual cheeses was so great.  hilarious.  that reminded me of this on the site "stuff white people like" which cracks me up:  

"It is also a good idea to say that your favorite wine is from a small winery called [make up name like 'Spotswood,' 'Red Duck,' Random Spanish name] in [Australia, Argentina, France, California, or Chile] that is hard to get in  whatever country you are in.  White people will be impressed that they have not heard of this wine and consider you to be a very smart person.  They will also make a note to try to find that wine, and when they can't find it, your status will rise even higher."

05/15/2008 Joolie "mzjoolz if you're nasty!" T. says:

velveeta cheese hahaha.

i don't know- i guess it's provolone or smoked mozzarella. i like mild cheddar on my burgers, though.

05/15/2008 Karen "Sweeney" M. says:

I have loved Monterey Jack since I was about six years old. Am I the only one?

It's not sophisticated, no. But it tastes oh so delicious melted on top of a baked potato, or eaten with apple slices.

MMmmmm....

05/15/2008 E. V. says:

anything stinky and runny  =D

05/15/2008 gabriella "Glenda the Good Witch" m. says:

for all you folks who love stinky cheese: societe roquefort is the absolute bomb (holy crap did i just say that?)
i had it once in paris when i was staying with a friend and he brought it out syaing - this cheese is one you only eat with good friends.  the website  confers it's legendary status :D

www.roquefort-societe.com

05/15/2008 Aris F. says:

gorgonzola on salads
fresh shaved parmesan on pastas
fresh mozz on pizza
sharp provolone on sandwiches
smoked gouda or smoked monterey jack with caraway to nibble on with crackers

05/16/2008 MCLOVIN L. says:

provolone with ham, honey mustard and oil and vinegar. just had some and it was mmm..mmm.. good!

05/16/2008

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05/16/2008 Megan "Georgi" G. says:

Buffalo Mozzarella. I used to not get it...but now I REALLY get it. Damn. When it's good, it's the best.

05/16/2008 Rebecca "master of delicious food tastings" L. says:

cheese, how i love thee.

gruyere  ... salivating thinking about it.
but really any and all.
i could never become a vegan because of cheese.

05/16/2008 Steve "S&" M. says:

Chau-cheese!

05/16/2008 Tim M. says:

easy cheese on ritz..  "pimento nose, and voila!"

05/16/2008 Delfyne "Del, dolphin , nanou" s. says:

I am french and for a french the best cheese is a good camembert

I like too le saint marcelin et le saint felicien

05/16/2008 Mary Beth "M. Bizzle" H. says:

Drunken Goat!

hee hee

05/16/2008 Velina L. says:

Torta de Barros from Extramadura

05/16/2008 Melissa "sassy face" H. says:

Really good gruyere. Fresh (very, very fresh) mozzarella. Fontina, sometimes. Bucheron goat cheese!

05/16/2008 Melissa "sassy face" H. says:

Oh.. and fresh parm on anything and everything. Even alone in large spoonfulls.

05/17/2008 Mark "Marky D" D. says:

Tomme de Savoie, Pave D'Affinois,  L'explorateur (triple cream), Coach farm goat, Drunken goat,  Raclette

05/17/2008 Steve "S&" M. says:

Melissa "mason jar!" H. says:
"Oh.. and fresh parm on anything and everything. Even alone in large spoonfulls."
______________________________ ____________

Melissa, you should try aged Parm. It's much tastier than fresh. You won't believe the difference.

05/17/2008 Alex N. says:

My picks are: Gruyere, Gorganzola, La Tur, Port Solut, and Cheez Whiz (no, seriously)

05/17/2008 Dan "I Went to White Castle" K. says:

I've always been fond of guyere...nutty and hearty!

05/17/2008 amanda "Amanda magoo" Z. says:

Steve "Blind Gumbo Lee" M. says:

Melissa, you should try aged Parm. It's much tastier than fresh. You won't believe the difference.
------------------------------ ------------------------------ ------------------------------ ------------------------------ ---------------

Steve I agree completely, my parents are both immigrants from Italy as well (as well as everyone in my family) and they literally have aged parm shipped over in bulk, it is then finely shaven and put in and on everything, it is so intense and delicious =]

05/17/2008 Steve "S&" M. says:

@ Amanda - Stravecchio. Mmmmmn!

05/17/2008 Marian "Momsie "Quality not Quantity"" G. says:

Swiss Fondue Cheese
Port Salut
Twisted Cheese (Armenian)
Havarti (Portugese-organic)
Any Blue Cheese

Wow!  Chris really knows his cheese!

______________________________ ____
05/14/2008 Chris "Momofuk'd" H. says:

Gjetost (very sweet, and almost chocolatey), American Grayson (similar to cheddar, but not as sharp), Coullomiers (similar to brie, but harder to pronounce and thus has more snob appeal), edam (mild and creamy), port salut (medium bodied, but creamy and just waxy enough), havarti (a bit creamier and robust, rich and not too sharp), bruder basils (harder and more on the pungent side), and mother fucking burata - underripe mozzarella cheese, which is a bit mushy on the inside, but has a really fresh taste.  Every once and a while Whole Foods has this in stock and I have a cheese orgasm.

05/17/2008 gigi C. says:

I LOVE Fantizolle on fresh calleb.  If that is not available, Dreshhed will suffice.

05/18/2008 Koku "stretch LMAOzine" K. says:

i lovez me some
- brie
- mozzarella (said w/an exaggerated accent)
- pepperjack
- white american (big ups to subway & my anglo peepz)
- cheddar

lol...i dunno it doesn't really matter. i'm a cheese addict.

05/18/2008 Sienna K. says:

Goat cheese of all kinds

05/18/2008 Jessica D. says:

Buratta.
Racalette.
Cabot white cheddar cheese.

05/18/2008 Sonny D. says:

there's this restaurant a block from my apartment that makes the most amazing mac & gruyere.  so yeah, lately i've been rediscovering gruyere.  otherwise it's camembert for me.

05/18/2008 Steph G. says:

i've been known to eat an entire pound of Manchego upon return from a night out....

and the italian in me lovesss the Mozzarella

05/18/2008 Jasmin G. says:

i like brie with fruit and crackers a lot.

feta in my eggs.

mozzarella is a staple

and goat cheese can be interesting.

man..i like cheese. hah.

05/18/2008 Sam "The Mayor" P. says:

HOW did I miss this thread!?  Cheese is the best thing of all time.  My favorites are Manchego, Boucheron, and I'm loving some aged Gouda right now.  Pecorino Romano is amazing with a little bit of honey.  I love cheese.

05/18/2008 Paige "Yelping is hard work" W. says:

Blue! Blue!

05/18/2008 Dorim "the nutcase" L. says:

Love, love, love, love muenster.

05/18/2008 grace "followers of the strong lead-er of evils" g. says:

the kind they use on pizza.
but not the stinky gorgonzola, even if i likes how it tastes.

05/18/2008

This post was removed because the yelper who wrote it has closed their Yelp account and is no longer a registered yelper.

05/18/2008

This post was removed because the yelper who wrote it has closed their Yelp account and is no longer a registered yelper.

05/18/2008 Steve "S&" M. says:

Government.