Favorite Cheese

[Thatotherguy]

Amongst my friends I'm known to be a bit of a cheesy guy... So I'm just wondering what's your favorite cheese, and is there a particular way you like to have it? There are so many different ones that I love, particularly cheeses from the UK.

If I had to pick a couple of favorites I'd go with the following in no particular order:
1) A nice crumbly Cheshire for day-to-day consumption with a little piccalily or branston on a cracker or baguette.
2) A nice sharp double Gloucester with chives is good on a cracker or baguette, or just by itself.
3) A creamy Cornish Yarg is great on a cracker or baguette with a little salami or pancetta.
4) Things like pizza, chicken breasts, or just about anything else are made much better with some crumbled and melted goat Feta on top.
5) A trick I learned from Jamie Oliver - instead of making a sauce for your pasta, take Camembert, put some garlic, olive oil, rosemary, salt and pepper on top, bake it, and then pour the creamy melted goodness over the pasta.

 

[susi]

smoked applewood yumminess~~~

 

[bartendr]

I have one of my Signature Dishes-Brie & Pistachio stuffed Chicken Breast w/ 3 peppercorn Demiglaze.

 

[Oldfart]

Venezuelan beaver cheese.

 

[HeMadeMeDoIt]

Mine: Stilton

Sperminator: Dick Cheese!

 

[EroticWhitney]

I like goat cheese spread on crackers or baguettes (Salt Spring Island goat cheese is yum!). Brie cheese is also yummy! And Havarti...! I could go on..

 

[Purrr VertIcal]

This has to be said. So cheesy, I know.

Cheese is best when cut properly. Only then does the aroma add that mouth-watering accent! Sniff!

=======

Cheddar, SHARP!
(Everything IS better with cheddar)

 

[Pantherdash]

I'm a big fan of Stilton too, in fact most blue cheeses like Gorgonzola, Danish Blue or the excellent Tiger Blue by the BC winery Poplar Grove. Cambozola is nice too, a blend of Gorgonzola and Camambert. But probably one of my favourites is good old Parmiggiano Reggiano (NOT Parmesan). Great with anything, especially red wine and not just for pasta.

Panther

 

[festealth]

I always want to try the cheese from Wallace and Gromit. To check if it is really that good.... enough to attempt to build yourself a spaceship to go get them, lol.

 

[HeMadeMeDoIt]

I'm a big fan of Stilton too, in fact most blue cheeses like Gorgonzola, Danish Blue or the excellent Tiger Blue by the BC winery Poplar Grove. Cambozola is nice too, a blend of Gorgonzola and Camambert. But probably one of my favourites is good old Parmiggiano Reggiano (NOT Parmesan). Great with anything, especially red wine and not just for pasta.

Panther

i agree whole heartedly. In fact I have all those in my fridge wih the exception of Tiger Blue that I've never ried but will since we have similar tastes.

 

[Fillup]

The Tiger Blue is decent certainly amongst the finest BC cheeses, it and Harvest Moon. Hardly serious though the real heavy hitters are Eppoisse, Langres and the all time greatest stinky sock cheese, Vaccherin Mont d"Or. The Vaccherin usually arrives in November, well it does the years it doesn't get blocked at the border by Ag Canada. It must be consumed by Christmas or it just crosses the line.

These cheeses need to be enjoyed with a Alsatian or German Reisling or Gerwurtztraminer on a fruit bread or plain cracker. Stay away from those Leslie Stowe Rainforest crisps for these cheeses.

There are other great cheese in the world like Manchego, raw milk Camembert, Parmessan Reggiano from Emilia Romagna, Gruyere from France or Switzerland, Mobierre, Maytag Blue and Rabiolla but its the real stinky ones that turn me on.

 

[Avery]

My favourite is very old, very sharp cheddar. I like gruyere and emmenthal too.

No matter how many times I try them, I've never been able to develop a taste for Camembert and Brie. They're often the choice of "sophisticated" people, but I just don't like them. I find blue cheese, Stilton, etc. disgusting - mold and maggots aren't meant to be eaten by humans.

And, if a cheese smells like the backstrap of a sumo wrestler's loincloth, I won't go near it, no matter how good you tell me it tastes.

 

[blazejowski]

I always enjoyed Jalapeno Havarti.... Mmmm mmmm!

 

[Bartdude]

Gouda
Havarti
Grana Podano

 

[Avery]

You should get over your fear of mold... they are useful for their role in the production of various foods, beverages, antibiotics and enzymes. Besides cheese they"re used to make bread, sausages, and soy sauce among other things.

The moldier, the better IMHO

Yeah, but there's no mold on the finished products; only on the in-process products that consumers don't see. Would you eat those things if they were moldy?

 

[Fillup]

Yes. Genoa salami has internal mold, as do all of the blue cheeses. hell truffles are basically nothing but mold. Well hung (aged) steaks are covered in mold before they are trimmed.

The great Sauternes and lots of other wines are made from moldy grapes.

 

[henryhill]

St. Andre isn't too bad. I love bringing it to a dinner party because everybody loves it especially if they like brie. Ash ripened camembert from the Moonstruck cheesecompany on Vancouver Island is pretty good too.

I am not particularly fond of the cheese that Peaceguy spreads around though. It's terrible on a cracker.

 

[TheSilkenBadger]

Pretty slick I caught that slight.

Guiness cheese

a href="http://media.photobucket.com/image/guiness cheese/poopninja23/cheese-guiness.jpg?o=1" target="_blank"><img src="http://i17.photobucket.com/albums/b58/poopninja23/cheese-guiness.jpg" border="0"></a>

 

[jim]

Asiago

yummmm

 

[blazejowski]

You should get over your fear of mold... they are useful for their role in the production of various foods, beverages, antibiotics and enzymes. Besides cheese they"re used to make bread, sausages, and soy sauce among other things.

The moldier, the better IMHO

"Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfucker."