Foo - Whats your favorite cheese?

im bored and the candt thread started this so hers my new question, whats your favorite cheese? I like cheeses a lot so i've tried a bunch. Ide have to settle on the Tellegio frm i forgot what country

Cheddar......tasty.

Pepper Jack

pepper jack! meunster!

any of those with liver and tomatoes and chicken and wheat bread and eggplant! drooooooooooooooollllllllllllllllll!!!!!!!!!!!!!!!!!!!

Okay, I'll bite...

Any kind of goat cheese, especially Midnight Moon from Cypress Grove.
Garroxta (aged goat cheese from Calabria) is great, not the least because of the name.
If you like Jack, aged "Dry Jack" will make your ears vibrate.
And if you like the triple cream brie-type (cow's milk) cheeses, Brillat-Savarin, with 75% butterfat...I can't describe it....(eyes roll back in head).
Koko

brie is good stuff! Stick it with a baggett and you've got a before-the-ride treat.

Cheddar and pepper jack are nice. Not cheap crap you buy in bulk that you cant even taste, though.

Cougar Gold White Cheddar, the only good thing to come out of Washington State U

Do I have to pick one? Depends on the mood. Chedder, Swiss, pepper jack, and occassionally Goulda.

Cougar Gold is good stuff. I grew up on Tillamook, and I never realized until I got out on my own and bought some generic chedder that there really is a difference. Forget the happy cows commercials, the local cows are way better.

Head cheese!

No, not THAT kind.

Huntsman, Cotswald (sp?), or manchego. Good stuff!

BR

I just had a great one on wed. it was brie with a blue cheese layer in the middle. I have to find out how made it b/c I want some more already

feta

Romano... good with a sharp red wine

I like cheese that is made backwards.

Edam.

If you like cheese, you should check out small, artisan producers in your area.
I've found two I really like, and I'm sill exploring.

MouCo's Colorouge: it's a camembert-style cheese, from Fort Collins, CO.
www.mouco.com

Also from Fort Collins is Bingham Hill's Tumbleweed cheeses.
It's a sage, rosemary, and red chile flake dusted bloomy rind cheese.
www.binghamhill.com

I also dig cotswald and sage derby.

Neals Yard. Keen's Cheddar whole milk non pasteurized. the way cheese is
supposed to taste.
Stilton or Shropshire for a blue cheese.
Cave aged Emmenthal.

I've had the blue/brie combo its wonderful on fresh french bread

Marty

Gouda in a hot clam chowder!

Venezuelan beaver cheese

Head cheese!

No, not THAT kind.

You sound like a real "Cheez Whiz"

Gargonzola is good. I saute onions, mushrooms and garlic in olive oil, when everything is soft put in half cup of milk, warm and put in gargonzola. Blend real well melting cheese, then pour on pasta. A glass of Pinot Gris and an artichoke go well.

Mmmmm. Shifty that sounds real good!!! But tonight its STEAKS for dinner and a glass of wine. I really need that glass of wine. :)

My basic rule for cheese: Cheese initially from a country that was once a part of the Roman Empire=good; cheeses developed outside the Roman Empire = mediocre to bad. Yeah I know I miss a few good ones, but I miss a whole lot of bad ones.

My basic rule for cheese: Cheese initially from a country that was once a part of the Roman Empire=good; cheeses developed outside the Roman Empire = mediocre to bad. Yeah I know I miss a few good ones, but I miss a whole lot of bad ones.

Hummm, I guess Velveta was not Romance then.

Huntsman, Cotswald (sp?), or manchego. Good stuff!

BR

Definitely manchego! Yum!