Favorite cheese

[Anonymous No.17600023]

I want to branch out and try other cheeses so I was wondering what everyone else liked as a favorite and why. Right now I love white cheddar. I just think the flavor is great and it melts really nicely over any pasta you add it to!

[Anonymous No.17600138]

I like aged gouda, and I sip it while I watch uhhhhhhh

[Anonymous No.17600158]

>>17600023
Vintage Somerset Cheddar is the finest cheese in the world.

[Anonymous No.17600167]

Stilton. Is that too basic? It's just that perfect balance between the creaminess and mild blue tang.

[Anonymous No.17600245]

>>17600023
I like blue cheeses a lot.
The best ones I had were gorgonzolas in italy. They were soft, almost like a spread, and tasted amazing. A really cheap one I sometimes get in germany is Bavaria Blu, though you really need to let that one ripen from the date you bought it, or it tastes shit. French roquefort in france was also good, but it's a bit saltier than gorgonzola so I prefer those.
Tête De Moine is also nice to eat with some fruit. Used to love those as a kid.
Camembert is also really nice, so is a good goats cheese.

Though most cheeses are good if you get high quality. The difference between a young camembert,cheddar,gruyere or gouda and a properly aged one is pretty large. I personally love strong flavors, though I can see why some people prefer more subtle cheeses. Fresh grapes and blue cheese make for a perfect combo.

[Anonymous No.17600717]

>>17600023
Oaxaca cheese

[Anonymous No.17600736]

Sharp cheddar and brie are the best eating cheeses. All other cheeses are for cooking applications only.

[Anonymous No.17600856]

Emmental cheese

[Anonymous No.17600867]

>>17600167
came here to post this

[Anonymous No.17600988]

>>17600867
I think all entries are welcome here

[Anonymous No.17600999]

>>17600023
for me, its manchego.

[Anonymous No.17601983]

[Anonymous No.17602041]

>>17600023

What cheeses have you already tried and are you looking for ones that are similar or radically different?

[Anonymous No.17602061]

Brie.

[Anonymous No.17602075]

>>17600023
blue wensleydale. hard to find though.

[Anonymous No.17602350]

I've been really into Murcian wine cheese lately but it's grown difficult to find. I've come up with a beetroot risotto idea that I haven't had the chance to try yet due to the difficulty in finding it but I bet the recipe would work extremely well with Murcian wine cheese in the mantecatura.

[Anonymous No.17602395]

>>17600023
Blue cheeses have the strongest flavors in terms of the kinds of cheese you can easily find in local stores.
Sharp cheddar's good for a more typical cheese flavor that still has some bite to it. Tillamook's a quality brand for that.
Ricotta is nice for pizza or calzones. It's more like the texture of whipped cream or yogurt compared to harder cheeses sold as sticks or wheels.

[Anonymous No.17602433]

>>17602395
Not all blue cheese have a strong flavour.

[Anonymous No.17602476]

>>17602433
Which blue cheese doesn't?

[Anonymous No.17602528]

>>17602476
Plenty.
Stilton is very strong tasting, but blue Wensleydale is comparatively mild.

[Anonymous No.17602543]

>>17602528
Blue Wensleydale is Stilton but firmer. It still has a strong taste, like blue cheeses in general do.

[Anonymous No.17602548]

>>17602543
It's nothing like Stilton.

[Anonymous No.17602561]

>>17602548
I guess you're making some weird autistic exaggeration then. That's cool.

[Anonymous No.17602568]

extra extra strong mature cheddar

[Anonymous No.17602582]

>>17602561
No I'm not. It's a totally different cheese.
I suppose you think Parmesan and Pecorino are the same as well.

[Anonymous No.17602614]

>>17602582
>it's a totally different cheese
It's not "totally different" if they're both blue cheese. Blue cheese isn't some vague expansive category like "soft cheeses." They're all made with some form of Penicillium, they all have some degree of visible mold, and they all have a strong taste.

[Anonymous No.17602625]

>>17602614
>and they all have a strong taste.
Except they don't.

[Anonymous No.17602930]

>>17602041
I have had basic cheeses like cheddar and white cheddar. I got some herbed goat cheese that I thought went great on top of pizza in small amounts because of its intense flavor. I like gouda as well, and I usually have fresh mozzarella in my fridge just to eat as is or with a snack. The recommendations here so far are awesome though

[Anonymous No.17604257]

Old Gouda is the best cheese, easy as that.

[Anonymous No.17604390]

My favourite for pasta is hands down Pecorino Romano
Other recommendations for pasta would be Scamorza, Gruyere and Provolone

[Anonymous No.17605079]

>>17600023
horseradish yet never think to look for it otherwise good old american as long as its yellow and not white..

[Anonymous No.17605342]

Brie is top-tier cheese

[Anonymous No.17605432]

basically cream cheese but better

[Anonymous No.17605477]

string cheese but good instead of absolute garbage. Very beer-friendly

[Anonymous No.17605837]

>>17602930
Smoked Gouda is a nice variation on Gouda.

[Anonymous No.17605840]

Where do you guys get Stilton? I've had it before but nowhere around me sells it

[Anonymous No.17605953]

>>17600138
>>17604257
Based fellow aged Gouda appreciators. 36 month minimum

[Anonymous No.17605958]

I've been really enjoying aged provolone lately. Living in Italy is really a boon.

[Anonymous No.17606184]

>>17600138
based gouda bro
love it with a couple of cumin seeds in it too
else its camembert/brie

[Anonymous No.17606216]

Personally, I enjoy real cheddar exemplified.