What is your favorite cheese?

[Swede]

cheddar, blue , cottage

[Jamastiene]

1. Swiss

I love Swiss cheese. I could do without cottage and blue. Those just aren't my cup of tea.

[hobbit709]

2. Stilton, extra sharp Cheddar, brie, Limburger.

anything but that artificially colored stuff made from rat droppings "pasteurized cheese food substitute" sold as "cheese" here in America

[TK421]

3. These are probably my top two

Stilton












\

and of course, a good brie

[Kali]

4. YES!

:9

[AlCzervik]

5. currently it's Manchego.

[many a good man]

23. Manchego, me too!

Or Cordobes. Or Drunken Goat.

[pokerfan]

6. Cougar Gold

http://en.wikipedia.org/wiki/Cougar_Gold_cheese">

http://en.wikipedia.org/wiki/Cougar_Gold_cheese

[Dyedinthewoolliberal]

30. Go Cougs!

I'm a Cougar by tuition......... :)

[Generic Brad]

7. The one on my plate

I have never met a cheese I did not like.

[datasuspect]

8. stinky cheese

[madinmaryland]

9. Extra sharp cheddar, and Colby.

:shrug:

[elshiva]

10. Feta Cheese and Blue Cheese

[Inchworm]

11. Gorganzola and blue

:9

[Iggo]

12. Jack, Swiss, Cheddar, Bleu.

[Fleshdancer]

13. Goat cheese

I love it on bread/crackers, in appetizers, salads, stuffed in chicken, as a dessert (goat cheese cake)...it's so incredibly good and versatile.

[Silver Swan]

14. I like many cheeses

The ones I eat most often are Swiss and extra sharp cheddar.

I am fortunate that I live near Wisconsin, where there is a large grocery that has a zillion kinds of cheese.

[mentalsolstice]

15. white american w/ horseradish

not as racist as it sounds.

And I love sharp cheddar, bleu cheese, and of course feta (we had a huge meltdown last week b/c feta was requested, but it didn't appear)!

[Captain Hilts]

27. I get the River Rat version from Upstate, NY. nt

[Tangerine LaBamba]

16. Cambozola...........

I wouldn't mind dying by drowning in a sea of this cheese. If such a thing were possible.

[AlCzervik]

18. is that what i think it is, can it possible be true?

i am so looking for that tomorrow.

[Tangerine LaBamba]

19. It is ............

A combination of Camembert and gorgonzola. http://tinyurl.com/2tf73j

I get tears in my eyes as I write this, that's how good it is, AND I HAVE NONE IN THE HOUSE!!!!!!!!!!!!

You will worship it, I guarantee................

[AlCzervik]

20. i'm trying not to weep right now and i will be heading out tomorrow to the Nugget

and getting that and by Thor's hammer they better have it in stock!

[Tangerine LaBamba]

21. I bet they have it -

it has become a pretty mainstream "fancy" cheese, so I suspect you'll have no trouble getting it.

When I was first introduced to it, twenty years ago, by a couple of very lovely lesbians who had just opened a cheese shop in the Castro in San Francisco, I stood there, stunned, as it melted on my tongue, and they were so amused by my reaction, they just kept feeding me slices. On thin slices of apple, which is still my favorite way to eat it.

Enjoy, and do report back on how you like it.......... :)

[Moondog]

29. I'm pretty much a Stilton fan, but this stuff looks great!

Gonna have to seek some out. On apple slices, you say . . . . Hmmmmm.

[Tangerine LaBamba]

34. Stilton is my second favorite cheese -

we do seem to have similar palates.

You'll love Cambozola................

[Kat45]

17. Havarti, feta, provolone n/t

[rucky]

22. Basque

w/ raw sheep's milk

[MrSlayer]

24. Extra sharp provolone.

I usually grab a wedge of it from my local old Italian mom and pop guy along with a nice bit of soppresatta. A delicious snack.

[DeepBlueC]

25. St. Andre

[Captain Hilts]

26. No votes for Velveeta?

America's favorite cheese 'food'!

[Bertha Venation]

28. my favorite cheesy comestible is . . .

fresh mozz (right now, anyway)

[AwakeAtLast]

31. Dill Havarti

Although I haven't seen it lately.

Also a good Roquefort and sharp cheddar every now and then.

[timtom]

32. Brie, sharp cheddar, monterey jack

[Jade Fox]

33. Asiago

[whistler162]

35. Velveeta!

[jmowreader]

36. Casu marzu, of course.

A nice tangy casu marzu, with the maggots jumpin' and the fly piss a runnin', man you just can't beat it!

And as I spread my delectable contraband across a nice fresh captain's biscuit, I always think to myself, "who in FUCK thought eating bug-infested food was a good idea?"

Obviously casu marzu is not part of my diet. I really enjoy a smoked Provolone. You'll find two kinds. One is Grocery Store provolone. Sargento makes this. It's basically Mozzarella--a soft, fresh, tangy cheese. There's absolutely nothing wrong with Mozzarella. I like Mozzarella a lot. Mozzarella, however, is not provolone. A proper provolone is infused with smoky goodness, and it's a bit harder than extra sharp cheddar. You get this from a deli.

[bigjohn16]

37. Easy

[jmm]

38. That stuff in a can

:hide: Somebody had to say it.

I go through phases when it comes to cheese. Lately I'll eat pretty much anything if it has feta in it. I have some in my fridge right now and I'm thinking of how I want to work it into dinner.

[Arugula Latte]

39. Don't make me choose! It's like picking my favorite child!

:cry:

Fresh mozzerella (w/ tomatoes & basil), brie, cotija (ah -- salty, crumbly heaven), port salut, sharp cheddar, parmesano reggiano, bleu, etc. etc. ... I love 'em all!

[Happyhippychick]

40. Love all cheese. Cannot choose.

[Tikki]

41. Maytag Blue.....

Yummy....


Tikki

[TheManInTheMac]

42. Head.

Oh, wait, that's my favorite sleep aid.

[mcctatas]

43. cheese curds...

cold and squeaky!~

[PfcHammer]

44. Gouda, muenster, emmental, provolone, swiss, sharp cheddar

oh yeah i lurv cottage cheese too

[bridgit]

45. Depends on what I'm using it for but: Muenster, Brie, HorseRadish Jack, Swiss...

Monterey Jack, etc, etc, Provolone, Parmesan, etc, Roquefort, Pepper Jack, Cheddar...but I haven't had cottage in years

[NJmaverick]

46. Swizz, mozzerella and Munster

[carlyhippy]

47. smokey cheddar..yum

Carly

[Robeson]

48. Parmesan. I could eat a whole wedge of it.

[applegrove]

49. Cambozola (sic).

[JimGinPA]

50. Port Wine Cheese...

Swiss, Chedder, Mozzarella, Monterey Jack and Colby.

[elleng]

51. I fergit the name;

had it in Paris. May have to return, unless I can find it in a cheese shop.

[Dem_4_Life]

52. Brie, Blue, Gorganzola and Swiss

It depends on my mood. I started eating and liking brie when I was 7. My family is big brie eaters. But on salads you have to have blue or gorganzola. And swiss well it is good on alomst anything or alone. MMM