What is your favorite cheese/cheeses. Mine is sharp Cheddar. How about you?

[debm55]

[Basso8vb]

1. Cheddar! The sharper the better.

Old Croc is one of my faves.

[debm55]

5. Me too. Thank you very much, Basso8vb.

[Botany]

2. Guggisberg Baby Swiss from Ohio

https://www.babyswiss.com/?srsltid=AfmBOoojweolny6o0ou0yhMbQqBlWM4Zxa_8994vgxioXbHXcLmam9pc

[debm55]

6. Thank you very much for your link . I live in SW PA and will see what I can order

Last edited Fri Jun 13, 2025, 01:10 PM - Edit history (1)

[Botany]

9. That baby Swiss is an award winner

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]

63. Thank you Botany I used to eat Munster on my sandwiches when i was a kid. My dad loved it and is was always in the house

[Diamond_Dog]

129. I can verify the deliciousness of Ohio Guggisberg cheese.

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]

131. Thank you very much for your recommendation, Diamond_Dog

[debm55]

118. Wow, thank you very much, Botany. for sharing.

[LoisB]

3. #1 - Brie; #2 - Gouda

[debm55]

7. Thank you very much LoisB. Thank you for your choices.

[C_U_L8R]

4. Pave d'Affinois

soooooo good.

[debm55]

8. Oh my that looks delicious. Thank you very much C_U_L8R. Enjoy my friend.

[LoisB]

10. That looks scrumptious.

[pandr32]

11. You and me both!

Sharp cheddar is the best. I also love other cheeses, though, depending on dishes and pairings.

[debm55]

17. Thank you very much. pandr32. I agree with the sharp cheese being the best. Enjoy my friend

[displacedvermoter]

12. Cabot Seriously Sharp

[debm55]

18. OHHHHH. that sounds very good.Thank you displedvermoter. Enjoy

[boonecreek]

13. From a Dutch cheese maker Landana.

1,000 day aged Gouda.

[debm55]

19. Wow, that sounds great. Thank you very much for sharing with us, boonecreek

[dlilafae]

14. Fontina

[debm55]

21. YUMMY, that you sharing with us and enjoy the Fontina.

[Emile]

15. I like so many, but sharp cheddar is my favorite too.

Spaghetti wouldn't be spaghetti without parmesan cheese.

[debm55]

23. Thank you Emile; Must have parmesan cheese on spaghetti Enjoy.

[justaprogressive]

16. The butter cheeses

Brie


Asiago

[debm55]

24. Oh wow, that looks wonderful . Thank you very much for sharing with us. Enjoy

[justaprogressive]

26. Asiago will absolutely slay in Italian food

mixes well with any combination of Parmesan, Mozzarella, and Romano!

[debm55]

51. Thank you very much for the suggestion. justaprogressive.

[electric_blue68]

75. Oooo, I forgot about asiago!

[Phoenix61]

20. Aldi's has a white cheddar with cranberries that's amazing.

Especially delicious on a bagel.

[debm55]

25. Thank you very much. I will look for it. Thank you Phoenix61 , it sounds wonderful. Enjoy

[kozar]

22. I once

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]

35. Thank you very much kozar. We have a Cheese shop with a giant mouse on top near or camper in Butler. PA. I love it.

[fargone]

104. I've stopped at the Carr Valley store a number of times

Great selections

[debm55]

122. Thank you very much. I love their choices.

[SheltieLover]

27. Sharp cheddar

[debm55]

36. Agree with the sharp cheddar Thank you very much, Shelter Lover.

[get the red out]

28. Really good Colby

NOOOO JACK! Just colby.

[debm55]

37. Thank you very much get the red out. Enjoy

[2MuchNoise]

29. I never met a cheese I didn't like.

[debm55]

38. HAHAHHAHHAHHA. Me too. But I do have the favorite of sharp cheddar. Thank you very much, 2MuchNoise.

[Permanut]

30. Tillamook extra sharp cheddar..

Made right here on the Oregon coast!

[debm55]

43. Thank you very much. Permanut.I have never tried extra cheedar cheese. I might give it a try. Enjoy

[ms liberty]

55. It is very good. One of my favs.

[Ocelot II]

31. Jarlsberg, Havarti, sharp cheddar, Mexican white cheese, feta, Edam,

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]

44. HAHAHAHAH. WOW Ocelot ll , you have one heck of a list there. Enjoy yourself and your cheeses

[lark]

32. Muenster and Havarti.

I obviously am not a sharp fan, like creamy so much more.

[Coventina]

41. Mine too! I like the buttery, creamy kind of cheeses.

[debm55]

46. Thank you , Coventina. The only kind of creamy cheese I had was cream cheese. LOL, I will have to look for some and

test it out.

[lark]

91. 100%

I forgot to mention brie - yummm

[debm55]

45. Thank you very much, lark for sharing with us. I don't think I ever had a creamy, buttery cheese. Enjoy.

[debm55]

123. Thank you ,lark for your choices.

[no_hypocrisy]

33. Provolone

[debm55]

49. Thank you very much, no_hypocrisy. Provolone is a wonderful cheese. Thank you for sharing.

Last edited Thu Jun 12, 2025, 04:05 PM - Edit history (1)

[nuxvomica]

57. Seconded!

Provolone may smell like dirty socks but it tastes like heaven!

[mwmisses4289]

34. Love most cheeses, and enjoy tasting new ones.

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]

48. Thank you I agree about the moldy and Stinking cheese. Thank you very much for sharing with us.mwmisswa4289

[sakabatou]

39. Smoked gouda

[debm55]

47. OHHHH, that sounds really good. Thank you sakabatou. I think I am going to try.

[sakabatou]

133. It's pretty good when eaten alone or on a cracker

[debm55]

136. Thank you for the suggestions,

[WestMichRad]

132. Smoked Gouda for me, too

Butterkase or goat cheese are excellent on salads.

[surfered]

40. Pecorino and congratulations are in order for your 21 years at DU 🎊

[debm55]

42. Thank you very much for the cheese and the congratulations, surfered.

[ProfessorGAC]

50. If I Can Only Pick One, It's Swiss

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]

53. Thank you much ProfessorGAC, My husband, Rich eats nothing but Swiss. Thank you for sharing.

[TommieMommy]

52. Sharp cheddar, Swiss, American and cream cheese

My comfort food 😁

[debm55]

58. Thank you, TommieMommy, I like the taste of all except swiss. I don't know why, To me it has a different smell. The

others , I like very much. Thank you for sharing.

[TommieMommy]

71. I agree Swiss has a weird smell but I like it with ham and spicy brown mustard.

[beemerphill]

54. That's Easy-

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]

59. Thank you very much, beemerphill. I love feta in my salads.I should have put that one down also as a favorite. Enjoy

[electric_blue68]

78. Ah, not many people would list feta first. I'm half 2nd Gen Greek-American. Growing up late '60's, you could only get..

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]

93. Understood

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]

117. No, I haven't had fried eggs in decades. I'd be more likely to crumble it on top of scrambled eggs

[debm55]

96. Thank you very much, electric_blue68, I have to admit, I buy it crumbled at the store.

[electric_blue68]

115. Yw. Oh, I have bought it crumbled, too, from Trader's, but back in the '60s you could only get it in a chunk

[Squeaky41]

56. Cheese choices

Pecarino, extra sharp Cheddar, Muenster, feta, pepper and ghost jack, parm, romano and blue cheeses.

[debm55]

60. Thank you very much Squeaky41. Your choices of cheeses are wonderful.

[applegrove]

61. Balderson's old Cheddar.

[debm55]

62. Thank you applegrove, That sounds great and thanks for sharing with us.

[JustABozoOnThisBus]

64. Sharp Provolone

Makes a good ham&cheese, a good omelet.

[debm55]

65. Thank you very much, JustABozoOnThisBus.for posting. I didn't know know there was a Sharp Provolone cheese. Will look

for it.

[JustABozoOnThisBus]

67. Provolone Piccante is another name for it.

(probably means "sharp" in Italian or something like that.

[debm55]

68. Thank you very much.

[electric_blue68]

80. Is that like Aged Provelone? In my ?late 20's my sis worked by an Italian neighborhood...

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]

92. Yes, it's aged longer than Provolone Dulce (sweet?) - that's the mild, weak, wimpy provolone

[electric_blue68]

94. Ty. Love them both bc I like milder, and more robust flavors

[electric_blue68]

119. I didn't know it was referred to that way. Here a photo of it referred to that way from a cheese catalog my mom used to

order from it in the late 1960's. NBachers 👍gave me the link.

[url=https://postimg.cc/NLZMNzDL][img][/img][/url]

[NBachers]

66. Kerrygold Reserve Cheddar imported from Ireland; cows grazing on green Ireland grass

https://www.kerrygoldusa.com/products/reserve-cheddar-cheese/

[NBachers]

69. Kerrygold makes the best Irish butter, too!

[debm55]

70. Thank you very much for sharing with us, NBachers. That sounds very good.

[NBachers]

72. Go to the Kerrygold website, click "The Kerrygold Difference," & watch the little Kerrygold Ireland farm video stories.

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]

81. Ooooo 😄

[AllaN01Bear]

73. wiss. more holes the better, also, american cheese .

[debm55]

124. Thank you very much AllaN01Bear. Enjoy

[electric_blue68]

74. Ohhh, cheese! Yes, Im addicted. Provelone, aged provolone....

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]

126. thank you very much for sharing with us. electric_blue68

[Norrrm]

76. Muenster

[debm55]

125. Thank you very much, Norrrm.

[MuseRider]

77. I have been going through

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]

127. Thank you MuseRider. crumbled Feta is my favorite for summer salads.

[wryter2000]

79. Parmigiano Reggiano Stavecchio

Available at Costco

Sorry about the bad Italian

[debm55]

128. Thank you wryter2000. Thank you very much for sharing with us.

[johnp3907]

82. I'm a cheesemonger, so I can't pick a favorite!

But here are a few more people should know about:
-Mimolette
-Le Cremeux
-Hike Bay
-Withersbrook Blue

[debm55]

121. Thank you jophnp3907 for sharing those cheeses that are so unique.

[electric_blue68]

83. Here's my current cheese snack...

Cut up Extra Sharp cheddar over broken Doritos Nacho Cheese chips with a sprinkle of Chilli powder. 😄

[debm55]

120. YUMMY. Thank you very much for sharing, electric_blue68

[moniss]

84. I'm big on cheddar that's aged over 5 years

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]

114. Oh wow, my mouth is watering. Thank you very much moniss for sharing with us. I have a cheese store near my camp. I will

look for it.

[electric_blue68]

85. My favorite cheese story told it here at some point...

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]

87. You must be referring to Gerard Paul of Cheeselovers International. His catalogs were quite bombastic and entertaining.

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]

95. TY. didn't sleep much, so I will look later, and comment

👍

[electric_blue68]

116. Omg, NBachers! Hahahahaaaaa...you're right! TY!

You're bringing back great memories!
You've done your good deed for the day.

[debm55]

113. That sounds wonderful. electric_blue68, The bistro sounds great. Thank you for sharing.

[JMCKUSICK]

86. Does this count? Cheese Wiz?

I'm kidding, I'm a a Swiss cheese fan

[debm55]

112. HAHAHAHHAHAHAHA. thank you John for sharing your swiss cheese.

[GoneOffShore]

88. Tomme de Brebis - from the Savoie

[debm55]

111. That sounds great, Thank you for sharing, GoneOffShore.

[PJMcK]

89. I'm a cheesehead!

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]

110. Thank you very much, PJMcK, Now go make that omelet. And thank you very much for sharing.

[Niagara]

90. Cabot Creamery- Vermont Seriously Sharp Cheddar Cheese!

I may have an addiction to this cheese.

[debm55]

97. Thank you very much for sharing with us, Niagara. Enjoy your cheese.

[Paladin]

98. Cotswold, without a doubt.

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]

106. Thank you very much, Paladin. That sounds delicious

[Harker]

99. My wife became a Christian because she thought it was all about cheeses.

[debm55]

100. HAHAHHAHAHAH. Thank you Harker.

[underpants]

101. ⚡️

[MIButterfly]

102. Pepper Jack and Sharp cheddar.

Like Colby Jack, too.

[debm55]

109. Thank you very much MIButterfly. Love both.

[irisblue]

103. Swiss and havarit for fruit

[debm55]

108. Thank you very much for your choices, irisblue

[3catwoman3]

105. Extra sharp cheddar

Jarlsberg on Stoned Wheat Thins
Bleu, brie, and camembert
Parmesan-romano on pasta with chopped up sundried tomatoes

[debm55]

107. Thank you very much 3catwoman3. What a great list of cheeses. thank you for sharing.

[ultralite001]

130. I'm a sucker for Point Reyes Blue...

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]

134. Thank you very much ultralite001. Love the salad you posted.

[chowmama]

135. Gruyere and Gjetost

But there aren't many I don't like, as long as they're not blue.

[debm55]

137. Thank you very much for sharing with us, chowmama. Enjoy.

[JustABozoOnThisBus]

138. For a fast snack, how about ...

Edit to add: Just kidding, unless much beer is involved.

[debm55]

139. That is shit, beer or not. Thank you JustaBozoOnthisBus.

[Aristus]

140. Sharp cheddar. The sharper, the better.

If it doesn’t zing you behind the ears when you bite into it, it’s not sharp enough.

[debm55]

147. Thank you very much, Aristus. Enjoy your sharp cheddar.

[area51]

141. Manchego, Iberico, Sharp Cheddar

[debm55]

146. Thank you very much for your choices. area51. Enjoy.

[discntnt_irny_srcsm]

142. There's a lot of them but...

https://igourmet.com/collections/triple-creme-cheeses

Saint Andre is amazing.

My daughter likes this: https://en.wikipedia.org/wiki/T%C3%AAte_de_Moine

[debm55]

145. Thank you very much discntnt_irmy_srcsm.. Thank you for your link. Enjoy.

[Morbius]

143. I love cheese.

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]

144. Wow Thank you very much, Morbius. You are a true cheese lover Enjoy