Double Gloucester is the fucking best as far as I'm concerned.

I'm definitely not a cheese connoisseur, but Colby Jack is amazing.

I haven't had to many cheeses but I like colby jack alot, I've never heard of Double Gloucester. I had Gouda on a burger once and it was pretty tasty, I've been meaning to try it again.

Edam for eating, swiss for melting

Harvati :D

I've never heard of Double Gloucester.
Double Gloucester is a traditional cheddar-style cheese from Gloucestershire, England. Highly recommended.

Mozzarella.

Too bad I'm lactose intolerant though :(

I probably like far too much cheese to really be allowed to post in this thread....

colby jack sounds like the 'american cheese' that is to european cheese what budwiser is to european beer (read: tasteless crap)

a nice creamy double Gloucester is nice, however, a nice mature cheddar is far better in pretty much every way :P

Goat's cheese is really, really tasty and very versatile, it goes amazingly with everything from walnuts to caramelised red onion.

For just eating straight (or with crusty fresh bread / crackers) with wine, definitely either Camembert or french brie. (one thing that I had in a restaurant once was they unwrapped a canembert circle, put it back in its wooden box, then put it in the oven for a bit. the whole middle bit melted, and dipping fresh baguette in it = win)

mozzarella has its place, preferably soaked in olive oil on a salad or on top of a bruschetta.

As a veggie, I love paneer, which is an indian hard cheese, which goes really well in curries...even after cooking its got a nice texture, yet is hard enough to stay together in a curry sauce (though some indian restaurants do serve some curries where the cheese is melted into a really, really thick sauce, which is awesome)

Smoked cheese is also nice, in sandwiches or on a cheeseboard, applewood would have to be my favourite, its got masses of flavour, however, austrian smoked cheddar, that comes in brown plastic tubes with metal joints at either end, is softer and goes nicely in sandwiches.

I'll shut up now before I reccomend every single type of cheese ever....

The best Cheese ever is Drunken Dragon Goat cheese its awesome

holy shit cosmic zombie...I NEED to find that. if not, I'll make it. Just...wow.

Camembert for the win.

Also, what is the difference between camembert and brie, seriously.

I like Feta or Bleu Cheese a lot. I'm also a big fan of Edam.

Isn't that question too open? Its like saying what's your favourite type of clothing. It all depends. If you mean as generally as general can get than I would say havarti or cheddar.

colby jack sounds like the 'american cheese' that is to european cheese what budwiser is to european beer (read: tasteless crap)
Because there's no way Europe could produce a beer that's "tasteless crap." :rolleyes:

provolone. mmmm. great with chicken and beef.

oh yeah, forgot to mention the laughing cow

Gouda, feta, Mozarella, pepperjack, edam, almost any blue cheese.

God, the stuff is fantastic.

I seem to get pepperjack for most things whenever there's a choice involved...I'm not a cheese connoisseur though, so I don't know what magical fancy cheeses are even out there.

They sell something they call "Vintage Mature Cheddar" in a store nearby, and it is pure win. However, I normally just stick to Jarlsberg. Good enough for a slice of bread, very good with a slice of chili on top.

King Island roaring forties blue. Got the recommendation from here on totse too, so my recommendation that anyone on here that loves blue veined cheese/bleu cheese go out and get some lickety split is secondhand.

Kraft; no one makes cheese like the Americans!

Kraft; no one makes cheese like the Americans!

American cheese isn't cheese at all. You generally know when something is man-made when it's a vibrant shade of un natural orange. What the hell. Cheese is not orange. American cheese is not cheese at all, but milk fats, emulsifiers, many chemicals, and food colouring.

BBQ'd/grilled haloumi is an excellent snack. Goes great with grilled meats.

cheddar and craft.
nothing like CRAFT with some WONDERBREAD

American cheese isn't cheese at all. You generally know when something is man-made when it's a vibrant shade of un natural orange. What the hell. Cheese is not orange. American cheese is not cheese at all, but milk fats, emulsifiers, many chemicals, and food colouring.

Are we talking those kraft single slices or cheddar? Because cheddar is actual cheese and can actually be bought undied. The orange in most cheddar is just for show I think. Those kraft single slices are crazy processed though.

Extra sharp cheddar. Melted on some Triscuits

Smoked Gouda and Parmigiano Reggiano.

BBQ'd/grilled haloumi is an excellent snack. Goes great with grilled meats.

Bastard. I was going to say this. It was introduced to me just the other night. Dericious.

i also once had bocconcini slices rolled up with ham and salad greens , which as delicious

in its very baisic forms, i like a nice vermont aged cheddar as far as hard cheese goes. and a nice crumbly bleu for a soft cheese. but honestly i like all cheese's. one of the happiest days in my life was when i was in paris an got to walk around a bunch of cheese shops eating samples.

i still remember that smell. the feet of angels.

Bastard. I was going to say this. It was introduced to me just the other night. Dericious.

:D.

Sorry.

Because there's no way Europe could produce a beer that's "tasteless crap." :rolleyes:

*cough*Heineken*cough*

Tastes like an obese skunk in a blender....

On Topic, Provolone is by far the most universal, therefore the best, cheese. Someone might like swiss on their sandwich, brie on their crackers, or mozarrella on their pizza, etc., but no one wouldn't accept provolone as their second choice.

*cough*Heineken*cough*

Tastes like an obese skunk in a blender....

On Topic, Provolone is by far the most universal, therefore the best, cheese. Someone might like swiss on their sandwich, brie on their crackers, or mozarrella on their pizza, etc., but no one wouldn't accept provolone as their second choice.

Provolone sometimes makes me feel like someone took the rind off the top of my mouth if it had rind.

*cough*Heineken*cough*

Tastes like an obese skunk in a blender....

On Topic, Provolone is by far the most universal, therefore the best, cheese. Someone might like swiss on their sandwich, brie on their crackers, or mozarrella on their pizza, etc., but no one wouldn't accept provolone as their second choice.

I like your username. A lot.

Kraft; no one makes cheese like the Americans!

BAHAHAHAHAHA!!:D Please be a troll.

On a serious note, however, I'm surprised no one has mentioned my favorite afternoon snack, as follows:

Fresh Brie on unleavened crackers, with an small assortment of cold cuts; usually just prosciutto or some other type of luncheon meat. And of course, what better than glass of Port wine to wash it all down...

You guys have any kind of drink you like to eat cheese with?

bitch you gotta get your paws on some fuckin Boursin garlic cheese shit... wicked good with crackers.. you can get it in big grocery places most likely... good shit

what the fuck is juice?

I'm not a sophisticate when it comes to cheeses, but pepperjack is awesome.

ass cheese

ass cheese

People like you are why registration was closed.

Oh, and if you're going to make a puerile joke about cheese, at least make it involve smegma.

There was this awesome fucking cheese I got one time. It was fresh feta made with buffalo milk or something. It was so creamy as opposed to overwhelmingly salty like the over brined grocery store brand.

Mozzarella is real good too, melted on anything.

Mozzarella is real good too, melted on anything.

Sometimes I melt mozzarella onto my meat sauce / spaghetti to make a poor man's lasagna.

xarf, people like you are why registration was opened. this website is hanging on by a hair and prior to registration being revived it was full of people talking about pepperjack cheese and their favorite homoerotic culinary habits. have some tolerance little ms. mozzarella bukkake queen.

xarf, people like you are why registration was opened. this website is hanging on by a hair and prior to registration being revived it was full of people talking about pepperjack cheese and their favorite homoerotic culinary habits. have some tolerance little ms. mozzarella bukkake queen.
...says the Acolyte.

bud light cheese

xarf, people like you are why registration was opened. this website is hanging on by a hair and prior to registration being revived it was full of people talking about pepperjack cheese and their favorite homoerotic culinary habits. have some tolerance little ms. mozzarella bukkake queen.

If you find lasagna homoerotic I suggest you examine your present mental state.

There was this awesome fucking cheese I got one time. It was fresh feta made with buffalo milk or something. It was so creamy as opposed to overwhelmingly salty like the over brined grocery store brand.

Mozzarella is real good too, melted on anything.

Sorry to nitpick here, but if it was made using Buffalo milk, then it wasn't Feta in the purest sense. Feta is made only using sheep or goats milk, and then is soaked in brine.

You could have had a fresh Mozzarella, which is usually stored still in the brine, and is very soft and creamy as you stated. It is very popular in Italian cuisine

Sorry to nitpick here, but if it was made using Buffalo milk, then it wasn't Feta in the purest sense. Feta is made only using sheep or goats milk, and then is soaked in brine.

You could have had a fresh Mozzarella, which is usually stored still in the brine, and is very soft and creamy as you stated. It is very popular in Italian cuisine

The chick said it was feta, but she said some long funny word before it that I can't remember. Either way the shit was fucking tastyyy.

Mozzarella on toast is a nice change. Little olive oil drizzled over it as a finish and some chopped black olives.

Mozzarella on toast is a nice change. Little olive oil drizzled over it as a finish and some chopped black olives.

Someone's got taste! :cool:

That sounds fantastic with some white wine. Am I right?

White wine can work. Not a fan myself.

To each his own, Joe, but nothing will compliment cheese better than the right kind of wine. ;)

Brie!

To each his own, Joe, but nothing will compliment cheese better than the right kind of wine. ;)

I like wine, just not a fan of white wine to be honest. It'd ruin the dish for me. It does work great with it though. Just not for my palate.

To each his own, Joe, but nothing will compliment cheese better than the right kind of wine. ;)
Actually beer pairs better with cheese than does wine.

Actually beer pairs better with cheese than does wine.

Hahaha

It'd have to be a lager! :p

Actually beer pairs better with cheese than does wine.

For me this is true. I find a nice strong malty flavour from an ale really contrasts the sharpness of some cheeses, as well as the creamy textures.

Parmesan Is absolutely the most fantastic.

Hahaha

It'd have to be a lager! :p
http://beeradvocate.com/articles/282

http://www.suntimes.com/lifestyles/food/909772,FOO-News-pair23.article

http://www.artisanalcheese.com/departments.asp?dept=1047

http://beeradvocate.com/articles/282

http://www.suntimes.com/lifestyles/food/909772,FOO-News-pair23.article

http://www.artisanalcheese.com/departments.asp?dept=1047

Haha! :p

Fair enough. This I'll have to see for myself. I'll try my cheese with beer next time.

Make sure you get a decent beer.

Something like adnams would go well with a sharper tasting cheese.

Some sweet cheese I had at a friends house.
Tasted kinda like sharp cheddar in a jar. Only sweet and a bit cheesier.
Though, in a close second is Parmesan.

gouda chedda sharp.

Extra sharp cheddar for the win.

Goat, brie, blue, and feta.

aMERICAN

aMERICAN

Watch out man! Caps lock is on. You're a danger to yourself.

No it wasn't, I typed "MERICAN" with the shift key, I did this on purpose because it gathers more attention (from people such as yourself) and totse has a caps filter. Thanks for showing us what a dumbass you are.

No it wasn't, I typed "MERICAN" with the shift key, I did this on purpose because it gathers more attention (from people such as yourself) and totse has a caps filter. Thanks for showing us what a dumbass you are.

Whatever man.

Havarti and smoked gouda.

colby jack


This.

Plus, standard mildly sharp cheddar, mozzerella, and monterey jack.

I don't really like to eat cheese cold. It has to be melted and dripping with grease.

I probably like far too much cheese to really be allowed to post in this thread....

colby jack sounds like the 'american cheese' that is to european cheese what budwiser is to european beer (read: tasteless crap)

a nice creamy double Gloucester is nice, however, a nice mature cheddar is far better in pretty much every way :P

Goat's cheese is really, really tasty and very versatile, it goes amazingly with everything from walnuts to caramelised red onion.

For just eating straight (or with crusty fresh bread / crackers) with wine, definitely either Camembert or french brie. (one thing that I had in a restaurant once was they unwrapped a canembert circle, put it back in its wooden box, then put it in the oven for a bit. the whole middle bit melted, and dipping fresh baguette in it = win)

mozzarella has its place, preferably soaked in olive oil on a salad or on top of a bruschetta.

As a veggie, I love paneer, which is an indian hard cheese, which goes really well in curries...even after cooking its got a nice texture, yet is hard enough to stay together in a curry sauce (though some indian restaurants do serve some curries where the cheese is melted into a really, really thick sauce, which is awesome)

Smoked cheese is also nice, in sandwiches or on a cheeseboard, applewood would have to be my favourite, its got masses of flavour, however, austrian smoked cheddar, that comes in brown plastic tubes with metal joints at either end, is softer and goes nicely in sandwiches.

I'll shut up now before I reccomend every single type of cheese ever....

FUCK YOU. Colby Jack is far from tasteless. It has the slight sharpness of a mild cheddar, and at the same time a creamy richness reminiscent of a good provolone or muenster.

Anyway, to get to my faves, for eating straight up, colby jack or smoked gouda. melted, has to be muenster, or occasionally baby swiss. Fresh mozzarella in seasoned olive oil is great too. Oh yeah, fucking Queso is awesome, too. What the hell, I don't think I've come across a cheese i didn't like.

EDIT: i forgot about cream cheese. I can eat that stuff on just about anything. I love it.

Aged cheddar is probably my favourite because it can go on just about anything, but I think Jarlsberg isn't bad either, goes well on sandwiches, but isn't really good if you melt it or put it on crackers.

Recently I've been really liking goat cheeses. Trader Joe's has a goat's milk brie that I've been addicted to.
Other than that, I really like gouda. Havarti's good too. I don't know as much as I would like to about cheese though.

Fontina cheese melted on a very lightly breaded fried chicken breast in some butter is damn good.

Usually whenever I go to the store I get a different cheese I havn't had before, so far liked them all some more then others never disliked any. Though El presidente goat cheese or some shit like that tasted like the Olde English 40 ouncers of cheese.

Havn't brought myself to buying limburger cheese yet though...That smell is too similiar to the stench of straight human shit.