Bleu d'Auvergne
this post was submitted on 02 Dec 2024
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Fourme d'Ambert !
Morbier
Havarti. Semisoft, a little tangy, nice on a cracker, melts well on things.
Gruyere and Parmigiano Reggiano
Like most people I enjoy a smoked gouda (Henri Willig y'all) but I also want to give a shout out to yarlsberg for being excellent as well as hot habanero Colby (way better than pepper jack) and boar's Head three pepper. A good manchego is a joy as well. Emmentaler is of course an all timer. The aged white cheddar from Costco is shockingly great.
Roquefort, the king of the cheeses
Aged cheddar. But I'm also fond of blue and haloumi. I like strong flavours, and the taste of fried haloumi... so good.
Aged cheddar supremacy. Gotta be at least 7 years old for me, but 10 is ππ
Aldi plastic cheese :p
Fresh curds / squeeky cheese. Back then they were less available in stores we used to make a point of stopping at the Tillimook Dairy creamery to stock up when ever we were on the north Oregon coast.
Shout out to cottage, cream, and paneer.
I'd be lying if I could pick a favorite cheese, though. I guess a nostalgic favorite would be nokkelost, but it's impossible to find.
Goat cheese is the GOAT.
Gouda is goudest
A good aged gouda always does me right.
Dick cheese.
It's vegan if the donor is consenting too!
the vegan society definition makes no mention of consent.
Isn't that the society that sells vegan supplements?
I don't know. I do know that their founders coined the term and defined it.
Well, they are wrong.
If I give someone part of myself to cook and eat, that's vegan.
Swallowing semen from a consensual donor is also vegan.
that seems to be the use of an animal product.
That's why I said their definition is wrong.
I'm Swiss, the best cheeses I've had were always the ones I spontaneously bought, while hiking, in the mountains from some local mountain farmer. So I can't specifically give you a name, and they were different each time, but always amazing.
Rosey goat
I like brie the most, I think. Sometimes a place near her will get some Red Dragon cheddar in which is really good but that's rare. I like eating that with chili.
Edam! It's happy cheese! :)
Wensleydale cranberry if not!
Pepper jack and white cheddar
Blue Stilton.
Camembert followed by smoked Gouda
If weβre talking sandwiches pepper jack.
Manchego, sheep's milk cheese π€€
I'm a fan of the classics: Parmesan, Cheddar, and Mozzarella, but my favorite changes depending on the dish. If it's cheese and crackers, Cheddar is my go-to. If I'm making a pasta dish, I tend to go with Parmesan and/or Mozzarella.
But my favorite cheese of all-time was a smoked ghost-pepper Gruyère that my wife got me from a local maker.
There's a cheese called Limiano that is both the brand name and the name of the cheese itself since other than some flavoured versions, they only make the one kind.
The nearest city to me that has a proper Portuguese market where I can find it in Canada is Edmonton, so whenever my parents go there for their own needs, I get them to pick me up some.
If you can find it, try it. Soft and creamy; somewhere between a cold brie and a dutch edam. Smooth taste. I describe it as "inoffensive"; it doesn't smell and it doesn't taste too strong.
Gruyere. Just the right amount of sharpness and hardness. Goes well with crackers, grilled, or with salami.
Also great with French onion soup
Have you ever had a good applewood cheese? It's a nice, smokey taste. Anyway, my answer is oakwood, which is rarer but REALLY good.
I'm a big fan of brie, either when it's new or after a bit of aging. Not very agreed as the funkiness gets too much.
I honestly enjoy most cheese but munster is my favorite to snack on. Honorable mentions are feta, super sharp cheddar, gouda, havarti, and fontina.
I've had many rarer cheeses that I quite enjoyed, but I unfortunately don't remember their names. One of them was cured inside cedar(?) bark and had a delicious woody flavor.
Baskin Robbins in the US sells a brie and burrata ice cream with apricot jam, and it's actually quite good. I had some today.
Bleu. Smoked bleu cheese is sublime. π€€
I wanna try the one you mentioned, though, OP. I like all cheeses and that one sounds bomb af.
There's a smoky garlic cheese I get from my local grocery store quite often. If I remember what it is, I'll update this comment here
Mimolette
Cabrales. It is excellent, creamy and sharps llllllmmsm
If it's well-made: Glundner. In grocery stores it isn't outstanding but some farmers have perfectioned it.
Gouda for sandwiches, but also Mozzarella or Feta to cook with it