What's your favorite cheese? Wait! Make that cheeses, don't know anyone who has

1. 67

   tsadjatkoposted 9 years ago

   What's your favorite cheese? Wait! Make that cheeses, don't know anyone who has just one favorite.
   
   Did you know? Cheese is the most stolen food on Earth, that there are over 2,000 varieties of cheeses! the #1 cheese recipe in America is "Macaroni and Cheese", it's is on the Top 10 list of children's favorite foods. what appears to be the remains of cheese has been found in Egyptian tombs over 4,000 years old! Cheese was popular in ancient Greece and Rome, but fresh milk and butter were not. The terms "Big Wheel" and "Big Cheese" originally referred to those who were wealthy enough to purchase a whole wheel of cheese. Cheese takes up about 1/10 the volume of the milk it was made from.
   
   

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2. 96

   chef-de-jourposted 9 years ago

   Mature farmhouse cheddar is hard to beat on a sandwich with beetroot or horseradish or mustard or a stick of celery at the side. Also Shropshire Blue here in the UK is tangy and mildish in the bluest sense.
   Do not repeat do not ever buy OLd Limburger a Dutch cheese that stinks like a 1000 year old sock and tastes like the bottom of a medieval canal. I am a little biased.

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      tsadjatkoposted 9 years agoin reply to this

      Aha, the good, the "bad" and the ugly! (bad as in bad good)

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      Patty Inglish, MSposted 9 years agoin reply to this

      OK< I will not buy sock cheese! Great comments!

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3. 89

   Patty Inglish, MSposted 9 years ago

   My favorites are orange-rind Muenster, Swiss, brick cheese because it squeaked on my teeth when I was a child, Pinconning from Mid-Michigan where Pinconning is a town. and provolone. Those are all white cheeses, but I like sharp cheddar on a burger.
   
   Thanks for the question!

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      tsadjatkoposted 9 years agoin reply to this

      Now you ARE making me hungry! MMMMMMMM mmmmm Muenster! The lyrics in the pic by the way are by Marilyn Muenster!

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      Patty Inglish, MSposted 9 years agoin reply to this

      That is SO cool!

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4. 93

   ThelmaCposted 9 years ago

   This morning I bought some sliced Gouda.  Never had it on a hamburger before but going to try it tonight.  I hear it melts really well.

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      tsadjatkoposted 9 years agoin reply to this

      This joke is worth it’s weight in gouda! What's the richest cheese in the world?
      
      ... Paris Stilton!

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   fpherj48posted 9 years ago

   T......So glad you changed it to "cheeses."   As a cheese lover, I can never choose just one as a favorite.  This is the reason I rarely respond to questions such as, "What is your favorite song or movie or book,etc?"   I just can't choose a favorite, unless of course a "category" might be suggested.  I enjoy many varieties of all of the above.
   I'm especially fond of soft cheeses like brie, camembert & even stinky old limburger!   Really sharp cheddar with some sort of cracker makes a great snack, especially with some fresh fruit.
   I love cheese sauces like alfredo, gorgonzola and bleu cheese.......dipping cheese, speadable cheese......I would probably eat cheese more often if not for the fact that too much is really not healthy.
   The thing with me is, I do not like and will not buy any sort of low fat. no fat, artificial, no salt......I want the real thing in it's full potentcy or nothing at all.
   And, let's not forget CHEESE CAKE.......MMMMMM YUM.   Are you happy now that I must go out in the cold and buy some cheese??   I'm so susceptible to the power of suggestion.
   I saw that delectable-looking chocolate cake trimmed with raspberries the other day on my thread and 5 minutes later, I was at the bakery!  LOL

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      tsadjatkoposted 9 years agoin reply to this

      The 1st“cheese cake”may have been created on the Grk isl of Samos.Anthropologists excavated cheese molds there which were dated circa 2,000 B.C. In Greece there is evidence that it was served to athletes during the first Olympic games in 776BC.

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      fpherj48posted 9 years agoin reply to this

      LOL......If the athletes were served cheese cake....trust me, I'd have done whatever necessary to master a sport of some kind!!

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   ChristinSposted 9 years ago

   there are so many.  I love a good old fashion homemade "farmers cheese" and I love smoked Gouda, extra sharp cheddar, Swiss, there's not too many cheeses I'd turn down except for blue cheese and maybe Feta I don't care for it either.

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      tsadjatkoposted 9 years agoin reply to this

      You ever try cannibal cheese?

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      ChristinSposted 9 years agoin reply to this

      I have not heard of that term, what is it?

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      tsadjatkoposted 9 years agoin reply to this

      Cannibal cheese, like
      
      Limburger  ;-).

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      ChristinSposted 9 years agoin reply to this

      Ew, no.  My grandmother used to eat that super stinky cheese though and the whole house would have a stench. No way I could eat something that smelled that bad.

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7. 85

   DzyMsLizzyposted 9 years ago

   I like cheddar--mild or sharp;  it matters not.  I also like Swiss, Monterey Jack, Pepper Jack, Mozzarella, and Gouda.
   
   Which is probably to say I prefer the milder cheeses.  I CANNOT STAND the so-called "ripe" cheeses, such as camembert, brie and the like.  As for limburger?? GAH!!  Anything that smells like that is going nowhere near my mouth!!!  (My husband likes it; claims it tastes nothing like it smells, but for me, that's beside the point.  However, he is allergic to it, so I'm lucky it does not enter the house!)

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      tsadjatkoposted 9 years agoin reply to this

      Mslizzy, didn't you know the best things in life are brie.

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      DzyMsLizzyposted 9 years agoin reply to this

      Rofl, tsadjatko, but no--I do not like brie.  When my eldest was in high school advanced cooking class, she had an assignment to do a taste test of the types I mentioned; we hated them--plus, they are expensive & we can't afford, so no great loss

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      tsadjatkoposted 9 years agoin reply to this

      Well, OK I think I'm going to have some morbier while I Iisten to my R & Brie CD !

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8. 61

   The Examiner-1posted 9 years ago

   On most things, such as sandwiches, I use Swiss. Pizza, of course, and other things I can sprinkle it on get Parmesan/Roma. Sometimes I use mild Cheddar when Swiss is not available.
   I hate American because it is too gooey and sticks to your teeth.

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      tsadjatkoposted 9 years agoin reply to this

      If you like parmesan or romano try Locatelli Pecorino Romano,considered the world’s finest grating cheese,hand-crafted from 100% pure sheep’s milk.My dad called it locatel,would grade it himself &give us kids chunks. Unbelievably good,more bite!

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      The Examiner-1posted 9 years agoin reply to this

      If more 'bite' means spicier, I am not into spicy foods. Thank you.

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   3. 67

      tsadjatkoposted 9 years agoin reply to this

      Not spicy, more bite like sharper, try some you'll see what I mean, but it is a bit (pun intended) more expensive than Parm or Romano!

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      The Examiner-1posted 9 years agoin reply to this

      I see.

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   Justin Peeleposted 9 years ago

   Well as someone who is a huge cheese lover.  A nice Gouda, Baby Swiss or even a Munster on a sandwhich is lovely.  Classic Parmasean, Roma and a fresh rolled Mozerella is pefect for italian food.  Hell I even like classic concession stand pump cheese for nachos.

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      tsadjatkoposted 9 years agoin reply to this

      The thing about "being" a huge cheese lover is that it can "make" you a huge cheese lover (pardon the pun). Did you know traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria!

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10. 61

    Robert the Bruceposted 9 years ago

    I'm by no means a cheese connoisseur, but I suppose my top favorites are Extra Sharp Cheddar, Colby, Cooper Sharp American, and Farmers.
    
    (Not necessarily in that order)

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       tsadjatkoposted 9 years agoin reply to this

       Extra Sharp Cheddar, well that's mature!
       
       more matured than the rest!

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       fpherj48posted 9 years agoin reply to this

       tsad...this has become a cheese education.  Thanks for all the "after dinner" facts.  So, the maturing accounts for the sharpness?   My mother would be pleased that you recommended Locatelli Pecorino Romano!  Yummy in Greek olive salad!

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11. 91

    Rochelle Frankposted 9 years ago

    I DO love cheese-- most every natural cheese I have ever tried. I do not like "American Cheese", which is not cheese, or other so-called processed cheeses. They are NOT cheese.
    I have been thinking about writing a hub about my four most used cheeses, which I usually have in the refrigerator., so I won't name them right now.

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       tsadjatkoposted 9 years agoin reply to this

       love? Research suggests eating cheese releases opiates called casomorphins, enough constant ingestion of these euphoria-inducing casomorphins can lead to dependence and,you guessed it,even withdrawal symptoms when going cheese-less cold turkey.

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12. 82

    peachpurpleposted 9 years ago

    i love Kraft cheesedale cheese, slices of 12 pieces of cheese for sandwiches, burgers and toast buns

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13. 63

    lawrence01posted 9 years ago

    Vintage cheddar (aged at least 18 months)  Doesn't need anything with it. Goat feta is another favorite of mine especially with dips
    
    To me a good cheese should be enjoyed with a cracker and a cold beer

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    alexanderwhite199posted 9 years ago

    Probably provolone or cheddar, those have to be my favorite!

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       tsadjatkoposted 9 years agoin reply to this

       Did you know there are over 1700 different cheeses. My favorites might well change by the time I get done tasting them all. http://www.cheese.com/alphabetical/

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15. 90

    aesta1posted 9 years ago

    Gorgonzola is at the top for me. Recently we had Manchego and loved it. St. Jorge from Portugal is another favourite.

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    Diana Abrahamsonposted 8 years ago

    Really love Camembert and Brie! Next is Parmesan cheese grated over pasta and casseroles.

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       tsadjatkoposted 8 years agoin reply to this

       MMMMMMM, Parmesan, I love it, better yet try Locatelli Pecorino Romano, especially on spaghetti!

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