What's your favorite kind of cheese?

Personally i am partial to mozarella. I find that it is most likely the king of cheeses but mozarella and colby jack finish quite close to eachother. Parmesian would come in 3rd but it has a strange after taste. My first experience with colby jack cheese was when i decided to partake of a party tray , containing pepperoni , ham , colby jack cheese and cheddar with ritz crackers.

It really depends on what you want to use it for. Of course i love a great, fresh mozarella on a pizza or sliced with tomatoes and covered with olive oit. Cheddar is a good cheese in a sandwich or melted over taco chips and other tex-mex foodsl Brie is fantastic sliced with pate and fruit aw well some more older distinguished French cheeses. Italian hard cheeses like Parmesan are great freshly grated over pasta, etc.


You just need to get familiar with many cheeses and their uses

I've actually never had brie before. I should try it soon to see what it's all about.

I like sharp cheddar cheese. It's funny, I love block cheese but can't hardly stomach sliced cheese. It's weird.

I like cheese but what i prefer with cheese is..jack daniels ..i dunno the 2 go very well togther

Cheese and liquor , you may be on to something.

whenever I "hanker for a hunka cheese"

I like sharp cheddar.

But I also like Meunster, on top of a tomato slice, both sitting on a
triscuit cracker..and broiled til its slightly brown..

Redeemer,

Awesome, you remembered!

i was born in 85 but my knowledge of cheese transcends time and space.

Sharp Cheddar ... the sharper the better.
w/ hard pretzels, deer bologna, or by itself.

^^ just eating out loud.

spacedoubt,
I'll have to try your Triscuits® concoction, as it made me hungry.
The only difference being I'm thinking of using PepperJack nistead of Muenster

Pepperjack sounds good too..

It came about when I had a bumper crop of Roma tomatoes from my garden.
What am I gonna do?

So I made the triscuit thing..And it's become a snack and party regular from then on.
I forgot to mention to add a pinch of granulated garlic..

I love Brie!! I like blue cheese on my salads, sharp cheddar, colby jack.
Not Goat cheese please

For snacking, gotta go with a sharp cheddar or pepper Jack. Gouda is awesome in sandwiches like roast beef or pastrami.

Originally posted by Tuning Spork
Gouda is awesome

Ya know I have never had Gouda! I guess I should try that....I like Provolone too for sandwiches....especially on a hot Rueben. I don't care for swiss cheese though.

Originally posted by spacedoubt
It came about when I had a bumper crop of Roma tomatoes from my garden.
What am I gonna do?

So I made the triscuit thing..And it's become a snack and party regular from then on.
I forgot to mention to add a pinch of granulated garlic..

Romas. I just noticed several plants today. They're loaded, and must have grown from 'maters I had thrown out of the garden last year. A narrow-bodied fruit that's firm and meaty. Perfect size for Triscuits® ... and garlic has never been an option .

Now ... back to the topic of favorite cheese(s).

Bleu

Hmmmm, my favorite kind of cheese.

I'm partial to a good Swiss cheese - like a Jarlsberg. It's great to eat in chunks, melts perfectly in eggs, or as a fondue. Quite versatile, and delicous.

However if my loser brother in law is coming over, I go out and get the stinkiest cheese I can find, like a Limburger, and I eat it right before he comes over. Then I make sure that I say hello to him real close to his face.
He usually will stay away from me for the rest of the day.

Yep, cheese is darn near the perfect food!

Different cheeses serve different purposes for different people.

I like cheese usually only when melted, except mozzerella. I could eat mozzerella at any time during the day. String cheese is fantastic.

I like Muenster melted onto a bagel.

I like Feta on hamburgers.

I like American (white) on burgers when there is no feta.

I don't like any other kinds of cheese.

cheddar is great with a slice of apple pie, its so great.
brie is really good melted, its even better with roasted garlic (just cut the top off of a bunch of garlic, drizzle with olive oil, salt and peper and throw it in the oven for like, 45 minutes on 350) and spread them both on some nice bread or crackers. so amazing.
mozerella is also great on almost everything.
and feta is good, in small doses.
gouda is great, some of the flavored goudas are good too.
i could really go for a grilled cheese sandwich now, or an everything bagel from tim hortons with butter and cheddar cheese.... man i know what im having for breakfast!

yummmmm yum!

i love this "french double cream brie" that i get at this kick ass deli in SF.
i also love the yellow blue cheese from cow girl creamery,
and i hate to say it, but i love american cheese too.