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Related: Culture Forums, Support ForumsWhat is your favorite cheese/cheeses. Mine is sharp Cheddar. How about you?



Basso8vb
(1,217 posts)Old Croc is one of my faves.
debm55
(50,860 posts)
Botany
(75,336 posts)debm55
(50,860 posts)Last edited Fri Jun 13, 2025, 02:10 PM - Edit history (1)

Botany
(75,336 posts)They make other cheeses too.
Btw a sharp cheddar and a good Mexican Queso Fresco are nice too. Munster which is
harder to find makes a great grilled cheese sandwich.
debm55
(50,860 posts)
Diamond_Dog
(38,546 posts)There is a place in Middlefield that makes it and I order gift baskets from them for Christmas presents.
All their cheeses are delicious!
debm55
(50,860 posts)
debm55
(50,860 posts)
LoisB
(11,665 posts)debm55
(50,860 posts)
C_U_L8R
(48,131 posts)soooooo good.
debm55
(50,860 posts)
LoisB
(11,665 posts)pandr32
(13,446 posts)Sharp cheddar is the best. I also love other cheeses, though, depending on dishes and pairings.
debm55
(50,860 posts)
displacedvermoter
(3,924 posts)debm55
(50,860 posts)
boonecreek
(1,226 posts)1,000 day aged Gouda.
debm55
(50,860 posts)
dlilafae
(322 posts)debm55
(50,860 posts)
Emile
(37,702 posts)Spaghetti wouldn't be spaghetti without parmesan cheese.
debm55
(50,860 posts)
justaprogressive
(5,494 posts)Brie
Asiago
debm55
(50,860 posts)
justaprogressive
(5,494 posts)mixes well with any combination of Parmesan, Mozzarella, and Romano!
debm55
(50,860 posts)
electric_blue68
(23,946 posts)Phoenix61
(18,555 posts)Especially delicious on a bagel.
debm55
(50,860 posts)
Found a 40 year old block of cheddar. Oh I paid dearly for it, but it was so incredible,
Check out Carr Valley Cheese, . They make it on-site with milk from their own cows. all organically made, cheddar are incredible, as are the blues ( cave aged).
If you are near Maustin , Wi,, on I90
Stop under the big mouse, and go into that cheese shop.
Koz
debm55
(50,860 posts)
fargone
(444 posts)Great selections
debm55
(50,860 posts)
SheltieLover
(73,792 posts)
debm55
(50,860 posts)
get the red out
(13,859 posts)NOOOO JACK! Just colby.
debm55
(50,860 posts)
2MuchNoise
(493 posts)debm55
(50,860 posts)
Permanut
(7,563 posts)Made right here on the Oregon coast!
debm55
(50,860 posts)
ms liberty
(10,609 posts)Ocelot II
(127,322 posts)mango Stilton, gouda, asiago, soft goat cheese, parmesan, reggiano, just about any cheese except the moldy kinds like brie and Camembert, or stinky ones like Limburger. The addition of cheese makes almost anything edible, sometimes even Brussels sprouts. Maybe.
debm55
(50,860 posts)
lark
(25,481 posts)I obviously am not a sharp fan, like creamy so much more.
Coventina
(28,732 posts)
debm55
(50,860 posts)test it out.
I forgot to mention brie - yummm
debm55
(50,860 posts)
debm55
(50,860 posts)
no_hypocrisy
(53,129 posts)debm55
(50,860 posts)Last edited Thu Jun 12, 2025, 05:05 PM - Edit history (1)

nuxvomica
(13,641 posts)Provolone may smell like dirty socks but it tastes like heaven!
mwmisses4289
(2,294 posts)Love a double or triple cream brie. Cheddar (from england). Jarlsberg Swiss. Used to love stilton, but it don't love me, lol. (Same with blue cheese and gargonzola). Oh, man so many cheeses, not enogh time to try them all. Only one I have no interest in trying is limberger.
debm55
(50,860 posts)
sakabatou
(45,321 posts)debm55
(50,860 posts)
sakabatou
(45,321 posts)debm55
(50,860 posts)
WestMichRad
(2,636 posts)Butterkase or goat cheese are excellent on salads.
surfered
(9,348 posts)debm55
(50,860 posts)
ProfessorGAC
(74,540 posts)We both love all kinds of cheeses, but I'd say Swiss is my go-to.
Sharp taste, with a little nuttiness. Melts well too for burgers.
debm55
(50,860 posts)
TommieMommy
(2,369 posts)My comfort food 😁
debm55
(50,860 posts)others , I like very much. Thank you for sharing.
TommieMommy
(2,369 posts)beemerphill
(586 posts)Feta. It is great on eggs and salads, and the chunks are good all by themselves for snacking.
Second place goes to Sharp Cheddar in a Nice Gooey Grilled Cheese Sandwich to dunk in a Cup of Tomato Basil Soup.
debm55
(50,860 posts)
electric_blue68
(23,946 posts)feta at a Greek Deli. We had one half + mile away.
Only back then they kept it in brine! Uck. Had to rinse, rinse , and rinse it off!
beemerphill
(586 posts)I have purchased Feta in brine and it was good. However, I usually just buy a container that has pre-crumbled chunks. It is much easier to use that way, and I won't use nearly as much as I would with a big block to break chunks off of.
By the way, have you ever tried putting crumbled Feta on a fried egg and putting it in a sandwich? These are delicious.
electric_blue68
(23,946 posts)debm55
(50,860 posts)
electric_blue68
(23,946 posts)Squeaky41
(392 posts)Pecarino, extra sharp Cheddar, Muenster, feta, pepper and ghost jack, parm, romano and blue cheeses.
debm55
(50,860 posts)
applegrove
(128,292 posts)debm55
(50,860 posts)
JustABozoOnThisBus
(24,365 posts)Makes a good ham&cheese, a good omelet.
debm55
(50,860 posts)for it.
JustABozoOnThisBus
(24,365 posts)(probably means "sharp" in Italian or something like that.
debm55
(50,860 posts)
electric_blue68
(23,946 posts)I got to try it, and didn't like it.
.Fast forward, about 30 ish years, tried it again, and yuuuum!
In fact this just reminded me of where I found it. Wonder if that grocery store still has it?! A future trip planned. 👍😄
JustABozoOnThisBus
(24,365 posts)electric_blue68
(23,946 posts)electric_blue68
(23,946 posts)order from it in the late 1960's. NBachers 👍gave me the link.
[url=https://postimg.cc/NLZMNzDL][img][/img][/url]
NBachers
(18,905 posts)NBachers
(18,905 posts)
debm55
(50,860 posts)
NBachers
(18,905 posts)They will all tug at your heart with the love and the beauty of the Kerrygold families and farms.
https://www.kerrygoldusa.com/products/
electric_blue68
(23,946 posts)AllaN01Bear
(27,455 posts)debm55
(50,860 posts)
electric_blue68
(23,946 posts)the sharpest cheddar, manchego, parmasan, feta, whole milk mozzarella (i usually buy half skim), blue chesse dressing, Boursin w herbs, and garlic; cream cheese (plain, or w herbs & garlic), Trader's cheddar w carmilized onions, kesseri (Greek), Jarlsberg.
All Yuuuuum!😄
At one specialty grocery they get these Italian imported parmesan "flakes" about half inch to 1 inch.
Of course, there's many others I like.
When I was a teenager my mom had a year of cheeese-of-the-month club. Fun!!!
debm55
(50,860 posts)
Norrrm
(3,012 posts)debm55
(50,860 posts)
MuseRider
(34,953 posts)HUGE time with feta. I find ways to use it a lot. I have no idea why except I do like it but I also like a lot of cheeses. It just happened all at once.
debm55
(50,860 posts)
wryter2000
(47,940 posts)Available at Costco
Sorry about the bad Italian
debm55
(50,860 posts)
johnp3907
(4,125 posts)But here are a few more people should know about:
-Mimolette
-Le Cremeux
-Hike Bay
-Withersbrook Blue
debm55
(50,860 posts)
electric_blue68
(23,946 posts)Cut up Extra Sharp cheddar over broken Doritos Nacho Cheese chips with a sprinkle of Chilli powder. 😄
debm55
(50,860 posts)
moniss
(8,104 posts)and more. The best I've had was 12 years old. Crumbled nice when cut and every bite gave a nice sharpness and made your mouth water. I also like some of the English cheeses like Double Gloucester and Red Leicester. Cotswold is a Gloucester with onion and chive. You get a nice little sharpness from it. Cotswold is softer and not aged as long as some Gloucesters.
If you have a cheese shop that carries the Double Gloucester and Red Leicester I encourage you to try them especially for mac-n-cheese or grilled cheese sandwiches. Cotswold I feel is best as a snack cheese since it has the nice onion and chive but you could cook with it. Here's some pictures.
debm55
(50,860 posts)look for it.
electric_blue68
(23,946 posts)Anyway back in later '74 I had a job with NYC a few blocks north, and west of City Hall. I found out about this big cheese shop on Chambers St; Cheese of All Nations.
My expansion of cheese eating was mostly induced by my mom having a cheese-of-the-month club for a year, or so.
So this was intriguing. They had a ton of cheeses. According to an old NY Times article around 1,000 varieties. I think this is where I first had a sharper cheddar, with garlic. A wonderful surprise!
They also had a restaurant on the second floor - International Cheese Club Restaurant. You'd go up these, well, not the spiffy-est stairs. Like ??? In fact when taking friends, and my sis; they'd be "whaaa?".
But you'd go through a door, and there was a very pretty brick-walled, bistro space.
I'm sure I had a few other things but I remember a cheese board; several cheeses, some new to me, fruit, crackers;
and welsh rarebit.
A great place, long gone.
NBachers
(18,905 posts)You can click through the pages of a Cheeselovers International catalog here- I use the magnifying glass at the bottom to make it bigger, the better to read Gerard Paul's tempting pitches:
https://archive.org/details/TNM_Cheese_club_catalog_-_Cheeselovers_Internatio_20180224_0134/mode/2up
electric_blue68
(23,946 posts)👍
electric_blue68
(23,946 posts)
You're bringing back great memories!
You've done your good deed for the day.

debm55
(50,860 posts)
JMCKUSICK
(3,972 posts)I'm kidding, I'm a a Swiss cheese fan
debm55
(50,860 posts)
GoneOffShore
(17,902 posts)debm55
(50,860 posts)
PJMcK
(24,223 posts)Born in Wisconsin, cheese is in my blood. There are so many choices, I cannot pick one but here are my favorites
French bleu cheese for starters.
Brie and Camembert come next. Gruyere and Asiago are also favorites.
The regulars, of course: Sharp cheddar, Swiss, Provolone, Mozzarella and Parmigiana.
Which cheeses do I dislike? American, Feta, Havarti and CheeseWiz!
Now I feel like an omelet for breakfast.
debm55
(50,860 posts)
Niagara
(10,817 posts)I may have an addiction to this cheese.
debm55
(50,860 posts)
Paladin
(31,639 posts)From England, it's a Double Gloucester yellow cheese, with onions and chives added. Remarkably good with beer or wine. Available at cheese shops and many grocery store dairy sections.
debm55
(50,860 posts)
Harker
(16,896 posts)debm55
(50,860 posts)


MIButterfly
(1,335 posts)Like Colby Jack, too.
debm55
(50,860 posts)
irisblue
(36,025 posts)debm55
(50,860 posts)
3catwoman3
(27,750 posts)Jarlsberg on Stoned Wheat Thins
Bleu, brie, and camembert
Parmesan-romano on pasta with chopped up sundried tomatoes
debm55
(50,860 posts)
ultralite001
(2,066 posts)
This recipe made me a believer:
Roasted Nectarine Salad w/ Toasted Almonds + Point Reyes Bay Blue Cheese

https://pointreyescheese.com/blogs/recipes/roasted-nectarine-salad-with-toasted-almonds-and-bay-blue
debm55
(50,860 posts)
chowmama
(892 posts)But there aren't many I don't like, as long as they're not blue.
debm55
(50,860 posts)
JustABozoOnThisBus
(24,365 posts)
Edit to add: Just kidding, unless much beer is involved.
debm55
(50,860 posts)
Aristus
(70,925 posts)If it doesnt zing you behind the ears when you bite into it, its not sharp enough.
debm55
(50,860 posts)
area51
(12,443 posts)
debm55
(50,860 posts)
discntnt_irny_srcsm
(18,686 posts)Saint Andre is amazing.



My daughter likes this: https://en.wikipedia.org/wiki/T%C3%AAte_de_Moine
debm55
(50,860 posts)
Morbius
(671 posts)My favorite snacking cheese is probably butterkase, which is Dutch (as the name would suggest). It has a cheddar-like flavor when you start eating it, and it has a buttery finish. Wonderful with red grapes.
For sandwiches, it depends on the meat. With ham, I like an aged swiss. With turkey, I like a medium cheddar. With processed meats (like bologna or salami) I like pepper jack. I'll pretty much use any cheese in a roast beef sandwich and be happy. Muenster is terrific in tacos with seasoned ground pork on flour tortillas. On burritos I have to have queso, or it isn't right. In my cream of cauliflower soup and in my potato soup, I like (believe it or not) Velveeta cheese. Nothing melts better. I love making pasta dishes with tomato sauce, mozzarella and ricotta cheese - like lasagna, but you really don't have to do the layering and all that to come up with a terrific dish.
I use finely ground pecorino Romano in some of my pasta dishes, like pasta alla Grecia and caci e pepe.
I have a rule for cooking: almost any food can be made better, or at least more interesting, by adding one of three things: garlic, chocolate, or cheese. At pretty much any given time I have six kinds of cheese in my house.
debm55
(50,860 posts)