What's the Best Cheese

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I nominate Havarti

― Mike Hanle y, Friday, 5 October 2001 00:00 (twenty-four years ago)

Gorgonzola, so ripe you can almost drink it.

― Madchen, Friday, 5 October 2001 00:00 (twenty-four years ago)

no a co-know-suu-er (i cant spell that), but Port Salut is nice, and i like that one with the orange

― gareth, Friday, 5 October 2001 00:00 (twenty-four years ago)

Get yr answers here, cheeseboy.

― Nick, Friday, 5 October 2001 00:00 (twenty-four years ago)

Dreamy creamy brie.

― Trevor, Friday, 5 October 2001 00:00 (twenty-four years ago)

this si s a NEW cheese thread Nick-of-hell. People may have changed their mind.

― Mike Hanle y, Friday, 5 October 2001 00:00 (twenty-four years ago)

American! U.S.A.! U.S.A!

Oh, wait, no. I'm pretty simple, cheese-wise: very sharp cheddar, brie, bleu. None of that dry rubbery Italian stuff.

As you can see, I'm not very good with cheeses.

― Nitsuh, Friday, 5 October 2001 00:00 (twenty-four years ago)

Brie is just camembert for pussies. Or is it dairylea for ponces? I forget.

― Nick, Friday, 5 October 2001 00:00 (twenty-four years ago)

Wenslydale (preferably with a fruit cake chaser).

― Ellie, Friday, 5 October 2001 00:00 (twenty-four years ago)

There should be an extra 'e' in that Wensleydale (har har).

― Ellie, Friday, 5 October 2001 00:00 (twenty-four years ago)

Apparently you crazee Yanks really like Cheddar cheese. Me, I like goat-cheese.

― nathalie (nathalie), Friday, 5 October 2001 00:00 (twenty-four years ago)

Harvarti and cheddar mixed makes a good baked macaroni and cheese.
I like Stilton, Tuxford + Tebbit (sp?) brand best, Manchego, Feta nd Jarlesberg. Wensleydale is the crumbly one?, that's good. New Zealand and Canadaian Black Diamond cheddar = excellent toasted sandwiches. Cracker Barrel is wax.

― Lesley Higgins, Friday, 5 October 2001 00:00 (twenty-four years ago)

Mozzarella bufala. Really runny ripe Brie. Parmesana Reggiano (memo to Ed: I still have LOADS). The little runny cheeses I got in Burgundy this summer. Taleggio. The more the cheese smells like an old sock, the more I like it. Goats' cheese under the grill is good.

Also: paneer so I can make my kick-ass Saag Paneer.

I hate cheddar in its Wisconsin incarnation. And I hate the block of Velveeta given to AFDC families in the Reagan years. My mother used to make VILE macaroni cheese with this.

― suzy, Friday, 5 October 2001 00:00 (twenty-four years ago)

That Velveeta block along with a jar of salsa makes great party dip. yum, i'm hungry.

― Samantha, Friday, 5 October 2001 00:00 (twenty-four years ago)

Still plain old chedder per moi.

― jel, Friday, 5 October 2001 00:00 (twenty-four years ago)

Emmentaal or gruyere - the fondue cheeses if you will.

― Jonnie, Friday, 5 October 2001 00:00 (twenty-four years ago)

My answers have *not* changed, Mr. Hanle y, so foo on you.

― Ned Raggett, Friday, 5 October 2001 00:00 (twenty-four years ago)

Wensleydale = mild, slightly tart, and crumbly. Feta = v. lovely, also Parmesan (v. sparingly and v. authentic, ie not the powdery stuff in a pot that sat in the kitchen cupboard for years; stinky sock smell is a not always worthwhile hazard of cheese for me).

What the hell is Velveeta, though?

― Ellie, Friday, 5 October 2001 00:00 (twenty-four years ago)

velveeta is this rubbery brick of day-glo processed cheese available in the us. Generally only good in junk-food applications (hence the melted salsa concotion.)

― Samantha, Friday, 5 October 2001 00:00 (twenty-four years ago)

Those cheese bricks are toxic - I think they're still giving them out to old people, because my grandma is still trying to pass them on to us. How can they give this stuff to old people, who very often have heart conditions? Not to mention the fact that a lot of them come from times and places that had *real* cheese. Just more proof of what a sick fuck Reagan was.

I don't like cheese as a grazing food. I do like Mexican cheeses, feta and ricotta.

― Kerry, Friday, 5 October 2001 00:00 (twenty-four years ago)

I think Velveeta, like 'pessary', is too good a word to be wasted on day-glo bricks of rubbery cheese (very evocative description, by the way).

― Ellie, Friday, 5 October 2001 00:00 (twenty-four years ago)

Money

― Zaftig Cid, Friday, 5 October 2001 00:00 (twenty-four years ago)

i have a weakness for blue cheese. please don't tell the vegan police.

― di, Friday, 5 October 2001 00:00 (twenty-four years ago)

Will you people shut up about fucking cheese? You're making me sick.

― Ally C, Friday, 5 October 2001 00:00 (twenty-four years ago)

nucks!

― Mike Hanle y, Friday, 5 October 2001 00:00 (twenty-four years ago)

Marble c'est bonne! Et old cheddar aussi.

― Mr Noodles, Saturday, 6 October 2001 00:00 (twenty-four years ago)

bosin

― Geoff, Saturday, 6 October 2001 00:00 (twenty-four years ago)

gorgonzola , pecorino sardo , mozzarella di bufala ec.;;;

― francesco, Saturday, 6 October 2001 00:00 (twenty-four years ago)

why the three semi colons? is that the new cheese rating system?

― Mike Hanle y, Saturday, 6 October 2001 00:00 (twenty-four years ago)

it would tak too long to list all the best cheeses, cheese is just great unless its kraft cheese slices or dairy lea. us cheese is very geberic, no.

― Ed, Sunday, 7 October 2001 00:00 (twenty-four years ago)

What about Cheez whiz?

― Mike Hanle y, Sunday, 7 October 2001 00:00 (twenty-four years ago)

it is geberic = it appeals to gerbils?

― Richard Tunnicliffe, Sunday, 7 October 2001 00:00 (twenty-four years ago)

Aerosol cheese = hours of squirtable fun!

― Kim, Monday, 8 October 2001 00:00 (twenty-three years ago)

sure helps broccoli

― Mike Hanle y, Monday, 8 October 2001 00:00 (twenty-three years ago)

To do what Mike?

― Kim, Monday, 8 October 2001 00:00 (twenty-three years ago)

When I went to school in Ottery St. Mary, I thought it a dull place, enlivened but once a year by the glory that is the tar barrels (I'll tell you about that another time).

Now I know that it is super-cool because it is twinned with Pont L'Eveque, home of, er, Pont L'Eveque, cheese choice of champions.

― Tim, Monday, 8 October 2001 00:00 (twenty-three years ago)

I ate a hunk of mild cheddar before going to bed on Saturday night. I proceeded to have a horrible disturbing nightmare that night, soundtracked to Whole Again by Atomic Kitten. Mild cheddar: may be tasty but leads to Atomic Kitten nightmare fear.

― Sarah, Monday, 8 October 2001 00:00 (twenty-three years ago)

I had pizza before bed last night and suffered a relapse of my Elton John dream. This time we were in court.

― Ronan, Monday, 8 October 2001 00:00 (twenty-three years ago)

two spoonfuls of marmite last thing at night = pitiless dream factory

― mark s, Monday, 8 October 2001 00:00 (twenty-three years ago)

two years pass...

i just came back from paris, where i ate a whole lot of rocamdour...now it's my favorite goat cheese. it got me so messed up, i kept on saying "rocamdour! it rocka my world!" after every bite.

― waxyjax (waxyjax), Monday, 28 June 2004 20:38 (twenty-one years ago)

Ah yes ze French love continues! Saint Nectaire and Saint Marcellin both rule mercilessly the goat cheese realm, while Mont d'Or (au bon lait cru!) rules, period.

― Baaderoni (Fabfunk), Monday, 28 June 2004 21:00 (twenty-one years ago)

Époisses, dolce latte, stilton, mimolette, Ossau-Iraty, cabecou all rate highly in my book. St. Marcellin is a lovely cheese.

― Michael White (Hereward), Monday, 28 June 2004 21:06 (twenty-one years ago)

now eating: parmigiano reggiano

― teeny (teeny), Monday, 28 June 2004 21:07 (twenty-one years ago)

Double Gloucester, duh.

― Sick Mouthy (Nick Southall), Monday, 28 June 2004 21:09 (twenty-one years ago)

http://jeanpba.free.fr/Cuisine/mont-dore01.jpg

"Mont d'Or" Fondue

Not suitable for pregnant women (cheese made with raw milk)

Ingredients you need to make this dish :

1 Mont d'Or (about 500 grs for 2 people).

1 Clove of garlic

White wine ("Roussette de Seyssel" recommended but maybe hard to find...)

Salt, Pepper

Potatoes

How to make it ?

Here are on this picture all the ingredients you need. Remove the plastic that covers the cheese but keep the cheese inside its wooden box (épicéa).

Cook the potatoes in a pressure cooker. Cover the whole wooden box with tinfoil as shown on the next picture.

With a tea spoon, from 1cm of the edge of the Mont d'Or, make a 1cm or 2cm depth hole. Keep the removed cheese.

Slice the clove of garlic as matches. Stick them into the cheese, Salt and pepper...

Set the oven at 180°C. When the cheese is creamy, pour the white wine in the hole you made previously and mix with a spoon. Let the cheese melt. It is ready when it is brown (not too much!). Slice the hot potatoes in your plate and serve the "Mont d'Or" on it. Put the cheese you had removed back into the wooden box and in the oven again.

― Baaderoni (Fabfunk), Monday, 28 June 2004 21:12 (twenty-one years ago)

Holy crap - I find this harder than the "what's the best song/album" stule question. Most people here listed multiple cheeses (cowards!) only a few brave souls listed ONE CHEESE TO RULE THEM ALL.

If I tried to actually answer this I think I'd implode due to indecision.

― Rob Bolton (Rob Bolton), Tuesday, 29 June 2004 08:45 (twenty-one years ago)

um, "style" not stule.

― Rob Bolton (Rob Bolton), Tuesday, 29 June 2004 08:46 (twenty-one years ago)

I was brave. I love many, many cheeses, from Port Salut to Havarti to Parmesan to Mozzarella to Stilton to Mature Cheddar (Irish, please) to Red Leicester (great to make cheese sauces with, due to it's fantastic colour), but the cheese I will happily eat fucking great lumps of until the cows come home is Double Gloucester.

― Sick Mouthy (Nick Southall), Tuesday, 29 June 2004 09:01 (twenty-one years ago)

two years pass...

Let's revive this venerable old thread.
So many cheeses. Cheddar so sharp that when it's room temp it has those granular crystals in it—what IS that? Good grayish Gruyere has that quality too. For runny cheese I would have to choose SAGA. Oh lordy, Brie and Blue had a baby!
Cambazola is yummy too, and also a runny veined cheese. Best of both worlds. I have to do a Saga/Cambazola taste-test.

― Beth Parker (Beth Parker), Thursday, 13 July 2006 23:54 (nineteen years ago)

does cheese really make you dream vivid dreams?

― jed_ (jed), Friday, 14 July 2006 00:04 (nineteen years ago)

Skipping 87 messages at this point... Click here if you want to load them all.

God, all I want to do is eat cheese and drink wine. I'm going for my first complete physical in years in about ten minutes. We'll see how my once rock-bottom cholesterol numbers are holding up (or down) now that I'm officially middle-aged.

― Beth Parker (Beth Parker), Thursday, 7 September 2006 15:26 (nineteen years ago)

I bought some Stinking Bishop, Slack Ma Girdle, and aged Mimolette off Amazon last week - they delivered it all yesterday, each chunk vacuum-sealed so we haven't smelled it in all its glory yet. Maybe tonight, definitely this weekend though.

― Jaq (Jaq), Thursday, 14 September 2006 18:40 (nineteen years ago)

The world of cheese is far too resplendent with diverse wonders for me to nominate a single candidate.

― chap who would dare to start Raaatpackin (chap), Thursday, 14 September 2006 18:52 (nineteen years ago)

My favorite this year has been Saint Félicien. When mature to be eaten with a spoon. Delicious

― Baaderonixx: the lost ILX years (baaderonixx), Thursday, 14 September 2006 19:54 (nineteen years ago)

stinking bishop is a prince of a chees.

We've been eating lots of very creamy cheeses lately pie de l'angloys for instance. I also have 6 cheap st marcellin in the fridge which I really must get round to marinading in oil and rosemary.

― Porkpie (porkpie), Thursday, 14 September 2006 20:05 (nineteen years ago)

I love the little ramequins that St. Marcellin comes in. Handy for so many uses.
Humboldt Fog is my new cheese enthusiasm. A goat cheese with everything! Mold, ashes, camembert-runny edges. Oh lordy. Just be sure to leave it out funkifying all day.

― Beth Parker (Beth Parker), Saturday, 23 September 2006 17:12 (nineteen years ago)

LANCASHIRE

― gbx (skowly), Saturday, 23 September 2006 17:34 (nineteen years ago)

205 TOTAL CHOLESTEROL, OF WHICH 114 IS HDL!!!!!!!!!!!!! CHEESE BEQUEATHS IMMORTALITY!!!!!!!!!!!

― Beth Parker (Beth Parker), Tuesday, 26 September 2006 13:14 (nineteen years ago)

three months pass...

A five-year old gouda from Whole Foods, the color of Fels-Naptha soap. Mmmmm.

― Beth Parker (Beth Parker), Thursday, 4 January 2007 00:16 (eighteen years ago)

i have been eating all the lancashire lately

― gbx (skowly), Thursday, 4 January 2007 00:18 (eighteen years ago)

i just polished off a block of extra sharp white cheddar.

― mahalo 4 ur kokua (grady), Thursday, 4 January 2007 00:23 (eighteen years ago)

I've been pigging out on very good Aus Timboon brie. Non animal rennet, organic milk. Verrrry nice.

― Trayce (trayce), Thursday, 4 January 2007 00:25 (eighteen years ago)

Bad cheese mention to cleanse the palate: We got a block of medium cheddar in one of those awful Harry & David holiday boxes, where the only good thing is the pears. It's still in the fridge. Doggy snacks.

― Beth Parker (Beth Parker), Thursday, 4 January 2007 00:27 (eighteen years ago)

Can't find it anymore though.
http://www.teddingtoncheese.co.uk/acatalog/descr/ph258lg.jpg

― M. V. (M.V.), Thursday, 4 January 2007 00:30 (eighteen years ago)

Those Harry & David pears are fantastic.

― Joe Isuzu's Petals (Rock Hardy), Thursday, 4 January 2007 00:30 (eighteen years ago)

that truckle stuff from mull rocks bells.

― grimly fiendish (grimlord), Thursday, 4 January 2007 00:33 (eighteen years ago)

My friends and I in high school did a March Madness best cheese vote playoff, with over 350 people we polled at lunch daily. And fuckitall, fucking processed AMERICAN CHEESE won. Most people were pretty happy but even mild cheddar is better than that shit. The only context in which I like American cheese is on top of twice-baked potatoes...nummers.

― Abbott (Abbott), Thursday, 4 January 2007 01:21 (eighteen years ago)

Somewhere a girl out there is sitting in Disneyworld w/a giant cheese plate and my old pants size. And: I want to be that girl!

― Abbott (Abbott), Thursday, 4 January 2007 01:22 (eighteen years ago)

American Cheese is good for pigs in a blanket, Ab.

― mahalo 4 ur kokua (grady), Thursday, 4 January 2007 01:24 (eighteen years ago)

And grilled cheese w/the iron & tinfoil. But not THE BEST CHEESE OF IDAHO FALLS HIGH SCHOOL.

― Abbott (Abbott), Thursday, 4 January 2007 01:30 (eighteen years ago)

http://www.igourmet.com/images/products/shropshire.jpg

Shropshire Blue, M.V.?
http://www.igourmet.com/shoppe/prodview.aspx?cat=1&subcat=cheese&prod=137

― Beth Parker (Beth Parker), Thursday, 4 January 2007 15:38 (eighteen years ago)

Reblochon, Vacherin, Mrs Bell's Blue, Yarg, Garstang Blue, Lancs Tasty....

No, I can't pick, I adore cheese.

― Matt (Matt), Thursday, 4 January 2007 20:10 (eighteen years ago)

Yup, Beth. Thanks. (A nearby grocery sold it for about a year. I think I was the only person who bought it.)

― M. V. (M.V.), Thursday, 4 January 2007 22:06 (eighteen years ago)

I am launching into the gruyere and the Coppola Zin. Actually, have already launched. Well off-shore.

― Beth Parker (Beth Parker), Friday, 5 January 2007 00:24 (eighteen years ago)

RIGHT NOW IT'S WENSLEYDALE WITH CRANBERRY IN!

Also: Gjetost.

― wogan lenin (dog latin), Friday, 5 January 2007 00:45 (eighteen years ago)

Sweet tooth, eh? Had some cheddar with caramelized onions on Christmas Eve. Surely one of the undocumented Gifts of the Magi.

― Beth Parker (Beth Parker), Friday, 5 January 2007 01:11 (eighteen years ago)

YES! THAT TOO IS INCREDIBLE CHEESE!

― wogan lenin (dog latin), Friday, 5 January 2007 01:15 (eighteen years ago)

DEAD HEAT between Halloumi, the cheese of my mother's homeland (Cyprus), Mozzarella, the cheese of pizza, and heated Camembert, the cheese of ICKY AWESOMENESS.

Halloumi grilled and placed in a pitta with souvlaki and salad = I AM SO FUCKING PROUD OF MY ANCESTRY

― You've Got Scourage On Your Breath (Haberdager), Friday, 5 January 2007 01:20 (eighteen years ago)

no barbecue is quite complete without grilled halloumi, tis true.

― wogan lenin (dog latin), Friday, 5 January 2007 01:21 (eighteen years ago)

I love warm camembert! Since I've gotten into the funkier cheeses I don't see the point of brie. It just tastes like butter. Not that butter's bad, but I want the cheese to Rolf me a little, not just massage my aura.

― Beth Parker (Beth Parker), Friday, 5 January 2007 01:56 (eighteen years ago)

manchego: salty-salt-salt!

― lxy (lxy), Friday, 5 January 2007 02:39 (eighteen years ago)

Manchego is like Gruyere and Parmesan fell in love and had a baby.

― Beth Parker (Beth Parker), Friday, 5 January 2007 02:50 (eighteen years ago)

a very delicious baby!

― lxy (lxy), Friday, 5 January 2007 02:52 (eighteen years ago)

Aw, yay, I am going to Spain next week and I shall eat manchego all week and then take some home and eat some more. Mmmmmmmmmmm.

― ailsa (ailsa), Friday, 5 January 2007 02:52 (eighteen years ago)

Have some mahon, too! We just had some delicious artisanal mahon last weekend, from Whole Foods, that cheese bordello.

― Beth Parker (Beth Parker), Friday, 5 January 2007 02:59 (eighteen years ago)

i am going to germany in a week. what kind of cheese shall i eat?

― lxy (lxy), Friday, 5 January 2007 03:11 (eighteen years ago)

I like no cheese but cheese curds

― A B C (sparklecock), Friday, 5 January 2007 04:28 (eighteen years ago)

I have recently been enjoying garrotxa and chimay cheese.

― A-ron Hubbard (Hurting), Friday, 5 January 2007 04:32 (eighteen years ago)

nine months pass...

Saint Albray! Oh Lordy. I just nuked some and ate it with a spoon.

― Beth Parker, Monday, 15 October 2007 00:20 (seventeen years ago)

goat cheese

― gabbneb, Monday, 15 October 2007 00:27 (seventeen years ago)

Parmesan has really been growing on me of late.

― Just got offed, Monday, 15 October 2007 00:29 (seventeen years ago)

Like, between my toes. (j/k)

― Just got offed, Monday, 15 October 2007 00:29 (seventeen years ago)

Gabbneb, where are you? We've been buying a fantastic goat camembert called Camellia. Lovely and funky.
From these folks:
Redwood Hill Farm

― Beth Parker, Monday, 15 October 2007 00:38 (seventeen years ago)

Blythedale Farm Vermont cowsmilk Camembert is awesome, too.

― Beth Parker, Monday, 15 October 2007 00:41 (seventeen years ago)

whitestone blue from the south island. jeez, i've never liked blue before, but this stuff is AWESOMENESS. i spend all night at the restaurant sneaking in and out of the kitchen, scoffing the stuff.

― Rubyredd, Monday, 15 October 2007 00:49 (seventeen years ago)

My daughter came back from London with tales of this fantastic cheese, and now we're nuts for double gloucester.

― Rock Hardy, Monday, 15 October 2007 02:07 (seventeen years ago)

I like morbier.. all the good french ones are good, though! i'm not real wild about anything smoky flavored or with fruit in it, though i did have some kind of english cheese w/cranberries last christmas that was pretty nice.

― daria-g, Monday, 15 October 2007 02:35 (seventeen years ago)

one month passes...

it's Cashel Blue dudes
(esp. with jalapeno chorizo on oatcakes)

― blueski, Wednesday, 28 November 2007 20:04 (seventeen years ago)

I just got two containers of Beecher's fresh curds for the office, so right now, this is the best cheese.

― Mackro Mackro, Wednesday, 28 November 2007 20:17 (seventeen years ago)

goat brie

― o. nate, Wednesday, 28 November 2007 20:18 (seventeen years ago)

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