Favourite cheese?

[SomeRandom]

So this might be a bit random lol
But recently I’ve been exploring some cheese options. The Bega (a popular brand here) cheddar was getting boring.
I’m interested in your favourite types of cheese and favoured ways to eat them.
Swiss, I dunno Italian? Whatever. Have them on crackers or in a burrito or anything you like

Like I’m currently really into Gouda and Monterey Jack for a good grilled cheese sandwich.
My Aunty in New Zealand introduced me to Havarti on biscuits/crackers. Ours isn’t as good as theirs, unfortunately but it’s still a current fave.
Double Brie for a soft melty cheesy cheese has been another recent fave.

What about you guys?

 

[Subduction Zone]

My favorite all around cheese is a Tillamook cheddar. Tillamook is a local brand. It is better quality than the various big brands. It is a true workhorse. Otherwise it depends upon usage. For Italian food Parmigiano Reggiano is a must. but I can appreciate the cheeses that you mentioned. During the holidays I love a Huntsman cheese. It is a sandwiched cheese with altering layers of double Gloucester and Stilton. One year I found a five year aged Gouda that was simply amazing It was he first "crunchy cheese" that I ever ate. A cheese aged a long time begins to form crystals of some super concentrated cheese flavor. When they beak the release an explosion of cheese flavor in your mouth. One has to experience it to understand it.

 

[SomeRandom]

My favorite all around cheese is a Tillamook cheddar. Tillamook is a local brand. It is better quality than the various big brands. It is a true workhorse. Otherwise it depends upon usage. For Italian food Parmigiano Reggiano is a must. but I can appreciate the cheeses that you mentioned. During the holidays I love a Huntsman cheese. It is a sandwiched cheese with altering layers of double Gloucester and Stilton. One year I found a five year aged Gouda that was simply amazing It was he first "crunchy cheese" that I ever ate. A cheese aged a long time begins to form crystals of some super concentrated cheese flavor. When they beak the release an explosion of cheese flavor in your mouth. One has to experience it to understand it.

Interesting

I’m super curious to try an aged cheese now. That sounds amazing!!!
I’ve always been hesitant just because the concept weirds me out a bit. But like I get it. Aged cheese would be similar to aged wine, right? As in the aging process just makes it taste better

The Huntsman cheese sounds interesting.
I don’t know if I’ve seen that here. I’ve seen a three layered cheese but it was called something different (regional difference maybe or just a different cheese idk??)
It’s probably sold in a more niche store, can’t say for sure though.

 

[Shadow Wolf]

The kind that goes in my mouth and makes it way to my belly?
As long as it's not moldy (thats where I draw) I love cheese. I also like baking cheese into crispy chip things to snack on.

 

[Mock Turtle]

Like wines, I could never have a favourite, but I tend to buy these more than others I might be tempted with - Jarlsberg, Emmental, Gruyère, Stilton, Brie, Mature Cheddar, Cheshire, etc., and given we do seem to have such a variety to choose from - or did.

100 Best Cheeses in Europe

List includes: Graviera Naxou, Burrata, Mozzarella di Bufala Campana, Saint-Félicien, Queijo Serra da Estrela.

www.tasteatlas.com

 

[Audie]

Cheese, no.

 

[JustGeorge]

I like goat cheese.

 

[Evangelicalhumanist]

If you can find a gorgonzola piccante (or gorgonzola dolce for beginners and wimps), get yourself some nice pears and enjoy. A good British Stilton is also smashing with pears (I once made some caramelized port pears, and served them warm with a stilton cream -- fabulous fall dessert!)

Of course, you can't cook Italian without a Parmigiana Reggiano

(By the way, for Italian cheeses, always look that they were made in Italy and are marked "DOP" meaning Protected Designation of Origin).

A really good aged white cheddar will develop nice crunchy bits, which are calcium lactate crystals. These are perfectly safe, and add a real delight to an excellent cheese. Just some nice crackers, maybe apple slices and cheddar on top -- perfect snacking.

For those who like cheese on their burgers, I really recommend a hard-paste nutty cheese like Comte, or its cousin Beaufort. These will really raise your smash burger to a whole new level. (And smash burgers are already a whole new level above a boring old 5-6 ounce bunwich.)

 

[Subduction Zone]

Interesting

I’m super curious to try an aged cheese now. That sounds amazing!!!
I’ve always been hesitant just because the concept weirds me out a bit. But like I get it. Aged cheese would be similar to aged wine, right? As in the aging process just makes it taste better

The Huntsman cheese sounds interesting.
I don’t know if I’ve seen that here. I’ve seen a three layered cheese but it was called something different (regional difference maybe or just a different cheese idk??)
It’s probably sold in a more niche store, can’t say for sure though.

It seems to be an English invention. I am in the US, and I have only seen it at Trader Joe's here, but Amazon has four different versions. None of them were the brand that Trader Joe's carries:

Amazon.com : huntsman cheese

www.amazon.com

The five year Gouda was from another store. If you can find a higher end cheese shop they should have some cheese that has been aged a long time. There are online sources for it. From fifteen bucks a pound and up. I saw that the crystals are salt crystals. Which seems reasonable.

 

[Twilight Hue]

I like goat cheese.

Used to be repulsed by the thought once.

I had a chicken gyro unknowingly and was amazed at how good and sharp tasting the cheese was. It made the dish.

I asked, and the reply was goat cheese. I was floored.

Loved goat cheese ever since.

 

[SalixIncendium]

I like most cheeses, but I go through phases of which is my favorite. I'm currently on a muenster cheese kick, but I do like a good smoked provolone.

Paneer cheese is awesome. Not only because of the flavor, but you can cook it with hot dishes and it doesn't melt.

 

[SalixIncendium]

I like goat cheese.

I've never tried it. Is it similar to any other cheese?

 

[Rival]

Blue Stilton.

 

[SalixIncendium]

@Rival's post reminded me how much I like bleu cheese as well. I love it over spring mix with dried cranberries and and a raspberry vinaigrette drizzle. Or with Kalamata olives.

 

[JustGeorge]

I like most cheeses, but I go through phases of which is my favorite. I'm currently on a muenster cheese kick, but I do like a good smoked provolone.

Paneer cheese is awesome. Not only because of the flavor, but you can cook it with hot dishes and it doesn't melt.

I made a truckload of mattar paneer for Father's Day for my husband yesterday. Paneer is pretty awesome.

I've never tried it. Is it similar to any other cheese?

Its a soft cheese; strong, but not pungent. In my opinion.

 

[SalixIncendium]

I made a truckload of mattar paneer for Father's Day for my husband yesterday. Paneer is pretty awesome.

Nice! I've never been a fan of peas, though.

Its a soft cheese; strong, but not pungent. In my opinion.

I'll have to try some. I like strong cheeses.

 

[SalixIncendium]

I made a truckload of mattar paneer for Father's Day for my husband yesterday. Paneer is pretty awesome.

Have you made or tried kadhai paneer? That's my favorite paneer dish. Paneer tikka masala and saag paneer are practically tied for second.

 

[JustGeorge]

Have you made or tried kadhai paneer? That's my favorite paneer dish. Paneer tikka masala and saag paneer are practically tied for second.

I'm pretty sure I've made kadai and tikka masala at some point.

 

[Watchmen]

My favorite all around cheese is a Tillamook cheddar. Tillamook is a local brand. It is better quality than the various big brands. It is a true workhorse. Otherwise it depends upon usage. For Italian food Parmigiano Reggiano is a must. but I can appreciate the cheeses that you mentioned. During the holidays I love a Huntsman cheese. It is a sandwiched cheese with altering layers of double Gloucester and Stilton. One year I found a five year aged Gouda that was simply amazing It was he first "crunchy cheese" that I ever ate. A cheese aged a long time begins to form crystals of some super concentrated cheese flavor. When they beak the release an explosion of cheese flavor in your mouth. One has to experience it to understand it.

Does Tillamook still do the tours? I used to love those.

 

[Watchmen]

Irish white cheddar.
Aged Gouda (as opposed to smoked Gouda).
Triple cream Brie
Mt Tam cheese from Cowgirl Creamery

To name a few…