Favourite Cheeses

[YeshAtid]

I don't believe this thread has ever been done before so I'll start it.
My favourites have to be Stilton:http://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Blue_Stilton_Quarter_Front.jpg/260px-Blue_Stilton_Quarter_Front.jpg
Stinking Bishop(tastes better than it sounds)http://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Cheese_21_bg_050906.jpg/250px-Cheese_21_bg_050906.jpg
And finally parmesanhttp://1.bp.blogspot.com/_7t5XNutgHpw/TTL-wQ4VYQI/AAAAAAAAAGA/2QGvxbWFQdw/s320/parmesan.jpg

[Shah-Jehan]

cheddar:D...

[Oneeye]

Sharp Cheddar.


EDIT: Ha, forgot Gouda! :D

[Talvi]

Brie cheese

http://sajtosblog.files.wordpress.com/2011/10/french-brie-cheese.jpg

Gouda

http://kitchentalks.com/wp-content/uploads/2011/05/gouda-cheese.jpg

[YeshAtid]

Sharp Cheddar.


cheddar:D...

:thumb001:

[YeshAtid]

Brie cheese

http://sajtosblog.files.wordpress.com/2011/10/french-brie-cheese.jpg

Gouda

http://kitchentalks.com/wp-content/uploads/2011/05/gouda-cheese.jpg
Baked brie?

[larali]

Love all of the above plus Swiss.

[YeshAtid]

Love all of the above plus Swiss.

Please tell me with fondue:D

[Talvi]

Baked brie?

Baked? Ive never baked it. I just eat it like it is.

[YeshAtid]

Baked? Ive never baked it. I just eat it like it is.

Aww, it tastes so much better.

[Talvi]

Also smoked cheese

http://www.foodsafetynews.com/smoked-cheese-featured.jpg

[Aurora]

This is one of my favorites, it's a local cheese:)

Jamaican Jerk Cheese; Adding Jamaican Jerk spices creates a savory cheese that's earthy, nutty and spicy.

http://4.bp.blogspot.com/_76U441ycaAU/TOIgIz2pC3I/AAAAAAAAAHw/ff7LjpsI0MM/s1600/DSC01022.JPG

I love Gouda,smoked cheese, pepper jack... I love cheese.

[YeshAtid]

[QUOTE=Aurora;1837242]This is one of my favorites, it's a local cheese:)

Jamaican Jerk Cheese; Adding Jamaican Jerk spices creates a savory cheese that's earthy, nutty and spicy.

http://4.bp.blogspot.com/_76U441ycaAU/TOIgIz2pC3I/AAAAAAAAAHw/ff7LjpsI0MM/s1600/DSC01022.JPG

That sounds so appetizing .Is it available in the UK?

[Aurora]

[QUOTE=Aurora;1837242]This is one of my favorites, it's a local cheese:)

Jamaican Jerk Cheese; Adding Jamaican Jerk spices creates a savory cheese that's earthy, nutty and spicy.

http://4.bp.blogspot.com/_76U441ycaAU/TOIgIz2pC3I/AAAAAAAAAHw/ff7LjpsI0MM/s1600/DSC01022.JPG

That sounds so appetizing .Is it available in the UK?

lol, no:( poor guy.

[Maximum Speed]

Casu marzu

[YeshAtid]

[QUOTE=barberis12;1837245]

lol, no:( poor guy.

http://www.cheshirecheesecompany.co.uk/jamaican-jerk-spicy-gourmet-cheddar-200g-p-30.html Haha

[Aurora]

[QUOTE=Aurora;1837257]

http://www.cheshirecheesecompany.co.uk/jamaican-jerk-spicy-gourmet-cheddar-200g-p-30.html Haha
Yeah but it's not No Woman cheese ;) Get some it's really good.

[YeshAtid]

[QUOTE=barberis12;1837260]
Yeah but it's not No Woman cheese ;) Get some it's really good.

http://weknowgifs.com/wp-content/uploads/2013/08/old-man-crying-gif.gif

[armenianbodyhair]

gouda

[Azalea]

I love cheese!

Brie or Camembert

http://ichef.bbci.co.uk/food/ic/food_16x9_608/foods/c/camembert_cheese_16x9.jpg

Goudse Kaas

http://www.mugweb.nl/wp-content/uploads/2012/07/Broodje-Kaas.jpg

Mozarella

http://bakedbree.com/wp-content/uploads/2010/06/marinated-mozzarella_16web.jpg

Turkish White Cheese (the younger variant, not the stinky cokelek white cheese)

http://www.gsmport.net/gp/images/haberler/divers/beyaz_peynir.jpg

[1stLightHorse]

http://dynamicon.com.au/pictures/orig/ZZ21900.jpg

[YeshAtid]

:lol00002::lol00002::lol00002::lol00002::lol00002: :lol00002::lol00002::lol00002:

[Not a Cop]

A lot from above but also Bryndza, especially in salads

http://s017.radikal.ru/i404/1308/34/9a062668eccf.jpg (http://radikal.ru/fp/7c009210dd854711b5e36fd4c40c88e8)

[Kazimiera]

All and ANY cheese! There is no such thing as life without cheese!

http://trndmonitor.com/wp-content/uploads/2012/03/CheeseVariety-541x250.jpg

http://www.visitwales.com/~/media/67E9F76D9A6A4C0DB9E813A1F5335693.ashx?as=0&h=350&w=1024

http://goatcheesesoffrance.com/wp-content/uploads/2013/01/history-about-1-variety-610.jpg

[rashka]

Brie cheese

http://sajtosblog.files.wordpress.com/2011/10/french-brie-cheese.jpg

I can only eat that cheese with a crusty bread.

[YeshAtid]

I can only eat that cheese with a crusty bread.

melted?

[rashka]

Also smoked cheese
I always wondered if it was safe to eat smoked cheese.

[Kazimiera]

I always wondered if it was safe to eat smoked cheese.

Yes. And it is VERY, VERY nice!

[rashka]

melted?
No. I like my brie firm.

[YeshAtid]

http://www.worldrecordacademy.com/food/img/Cheese2.jpg

[Phantom of Justice]

I don´t believe this is gonna be something which gets over my lips.
http://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Blue_Stilton_Quarter_Front.jpg/260px-Blue_Stilton_Quarter_Front.jpg

I like Emmental Cheese

http://db2.stb.s-msn.com/i/13/19BDB59D2F7095CD57AD6F234713D.jpg

Mozarella and melted Cheese on pizza
http://ts1.mm.bing.net/th?id=H.4577933846710732&pid=1.7

[Vesuvian Sky]

I find harvati particularly enjoyable as a table cheese:

http://kiefersmeats.com/images/userfiles/havarti%20large.jpg

I'll eat it just like this with some crackers and fruit and maybe with red wine:

http://www.flowers-nikolaev.com/images/khvanchkara.jpg

[rashka]

I like this
http://www.lisashea.com/lisabase/lowcarb/swissknight.jpg

[Phantom of Justice]

Rotten Cheese
http://farm1.staticflickr.com/91/207402959_2310a22086_z.jpg

[Atlantic Islander]

This one of course:

http://imageshack.us/a/img10/7087/17pk.jpg

http://imageshack.us/a/img547/4871/qk3e.png

Spicy and sharp.

[Prisoner Of Ice]

Double gloucester.
Stilton.

And of course, the king of chesese: Manchego.

[Kazimiera]

I don´t believe this is gonna be something which gets over my lips.
http://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Blue_Stilton_Quarter_Front.jpg/260px-Blue_Stilton_Quarter_Front.jpg

OOH! Stilton is TO DIE FOR! I love blue cheese on some bread with thin slices of apple on. The two flavours compliment each other well. :)

[Prisoner Of Ice]

Interesting to me how cheese enjoyment is so highly personal. There are some I can't stand and others I never thought I'd like which I love.

Of course good old fashioned high quality irish cheddar is quite good, too.

[Phantom of Justice]

Interesting to me how cheese enjoyment is so highly personal. There are some I can't stand and others I never thought I'd like which I love.

Of course good old fashioned high quality irish cheddar is quite good, too.
I keep my tongue on ordinary Emmental.
That rotten pic was not totally serious. but it happens sometimes that food rots and you forget it somewhere ,then when you find it is green and stuff..

I forgot to add i like Mozzarella Cheese too. even if it´s italian and not like emmental cheese.
I can recommend emmental cheese

[Maleficent]

Oooh, a cheese thread! I love cheese!

American Cheddar:
http://www.samcooks.com/graphics/cheese%20and%20dairy/cheddar%20cheese.jpg

Spanish Manchego:
http://www.cheese.com/media/img/cheese/Manchego.jpg

Irish Dubliner Kerrygold:
http://cheeseforum.org/forum/index.php?action=dlattach;topic=1864.0;attach=4114 ;image

Swiss Gruyere:
http://www.skycrest360.com/Images/gruyere-cheese.jpg

French Brie:
http://cf.ltkcdn.net/gourmet/images/std/103266-425x282-Brie.jpg

Norwegian Jarlsberg:
http://www.sargento.com/media/categories/image/JARLSBERG_SOFT-FOCUS_525x350.jpg

Italian Mozzarella:
http://tryityoumightlikeit.files.wordpress.com/2012/06/homemade-mozzarella-cheese-final-1.jpg

Greek Feta:
http://www.cheesemaking.com/images/recipes/17Feta/400/Feta001.jpg

Palestinian Ackawi:
http://static.ifood.tv/files/images/How_To_Eat_Ackawi.jpg

Cypriot Halloumi:
http://t1.gstatic.com/images?q=tbn:ANd9GcTxFcz4mICCywQhA1Yum-UKUOw2igIlEIrgmKeVFcPbb84ooe-mUQ

[Atlantic Islander]

This one of course:

http://imageshack.us/a/img10/7087/17pk.jpg

http://imageshack.us/a/img547/4871/qk3e.png

Spicy and sharp.


Internationally famous and with a so-called insurmountable taste, the São Jorge Island Cheese is probably the most well-known food product of the Azores. The União de Cooperativas Agrícolas e Lacticínios de São Jorge in the parish of Beira works as a plant for the aging, classification and certification processes of the cheese produced all over the island. The Protected Designation of Origin is only awarded to the specimens that follow the traditional ingredients and methods. It is believed that the production of cow’s milk cheese goes back to the Flemish that populated Topo. The São Jorge Island Cheese is hard/semi-hard and has a slightly peppery aftertaste. It is round-shaped and weights from 7 to 12 kg, being cut in wedges.

[Prisoner Of Ice]

I am pretty sure I had that one, too. Actually there's a restaurant in NYC that specializes in cheese platters as part of multi-course meals. They personalize what they bring out by asking questions and giving tiny samples, then find the exactly perfect cheese for you. One of the best restaurants I've been to, only complaint is they make you wear a jacket.

[Svipdag]

Appenzeller, an Emmenthaler Swiss cheese which has been aged in apple cider.

[Rudel]

My favorite cheese is off course the prince of the all, the One cheese touched by the hand of God, the Saint-Nectaire :

http://www.fromagerie-beillevaire.com/boutique/117-197-thickbox/saint-nectaire-fermier.jpg

Now this one was freshly cut, you normally have to let it soften and "sweat" a bit :

http://p7.storage.canalblog.com/70/72/201070/68987604.jpg

Like all cow milk cheese, we're in the season right now (starting in September) as all the "young" cheese (only a few months old) sold right now has been made from summer milk (cow grazing on grass, not hay) which is much better.

Another favorite of mine, and typical winter cheese, the Mont d'Or. You're supposed to cut it and put white wine from Jura with garlic on top, then in the oven for 30 minutes. Perfect with potatoes and ham.

http://www.lartetlacuillere.com/wp-content/uploads/2012/02/mont-dor-03.jpg

The Séchon, a very dry (that's what the name means) goat-cheese. Archetypal throat-burning cheese, I love it but foreigners shouldn't come near it :

http://p1.storage.canalblog.com/14/39/201070/51061855.jpg

Lo Pèbre d'aï (literally "donkey pepper", the local Provençal name for savory), a fresh goat-cheese matured with the aforementioned herb made where I live :

http://static.produits-laitiers.com/wp-content/uploads/2004/06/pebre-daï-1-600x270.jpg

Tome of Cantal (Tomes or Tommes are dry cow-milk cheese), I like mine 6 months old :

http://www.lemagazinedestoques.fr/wp-content/uploads/2011/12/PIECE-DE-CANTAL_CP@Pierre-Soissons-pour-AFA.jpg

Tome of Bauges (in Savoie) :

http://upload.wikimedia.org/wikipedia/commons/3/33/Tome_des_Bauges.jpg

Abondance (from Savoie, common in many molten cheese preparations) :

http://www.abondance.org/images/info_pages/fromage-d-abondance-125.jpg

The Banon, another goat-cheese from where I live. It ages in chestnut leeves. You can buy it pretty fresh like this :

http://www.fromagerie-martin.com/photos/banonfermier_23057.jpg

But it's pointless. A Banon has to look like this before eating it :

http://www.lagribouille.com/france/aoc/fromages/fromages/banon.jpg

http://upload.wikimedia.org/wikipedia/commons/5/50/Banon_en_pleine_maturité.JPG

The Géromé, a Munster from around Gérardmer in the Vosges. Typical "smelly cheese" :

http://www.xavier.fr/images/fromage-munster-gerome.jpg

The Soumaintrain, cow-cheese from Normandy :

http://upload.wikimedia.org/wikipedia/commons/0/0c/Soumaintrain.jpg

The Rocamadour, soft or mid-soft goat-cheese :

http://upload.wikimedia.org/wikipedia/commons/a/ae/Rocamadour_AOC.jpg

The Sainte-Maure, from around Tours. It's basically a mid-soft goat-cheese rolled around a straw. The straw is used to roll the cheese in ash during maturation.

http://static.hachette-vins.com/recettes/sainte-maure-de-touraine.jpg

[Atlantic Islander]

I am pretty sure I had that one, too. Actually there's a restaurant in NYC that specializes in cheese platters as part of multi-course meals. They personalize what they bring out by asking questions and giving tiny samples, then find the exactly perfect cheese for you. One of the best restaurants I've been to, only complaint is they make you wear a jacket.

São Jorge cheese?

[Atlantic Islander]

Seems like most people like soft cheeses. I'm not a huge fan of soft cheese, fresh cheese is good though.

[Lena]

Gruyere, parmesan, emmentaler, feta in salad, to name just a few I love :icon_smile:

The one on my list of 'must try' is Pag cheese from Croatia.

Pag Cheese (http://pagcheese.com/)

[ChocolateFace]

Cheese is disgusting and smelly.

[Szegedist]

I like smoked Parenica the best:

http://thumbs.dreamstime.com/z/slovak-smoked-sheep-s-milk-cheese-parenica-5401144.jpg

[Scipio Africanus]

Burrata
http://www.laterradipuglia.it/wp-content/uploads/burrata-300x220.jpg

Pecorino
http://www.formaggitaly.it/Pecorino21831.jpg

Parmigiano
http://www.lafattoria.it/cgi-bin/products/products_zoom/parmigiano_reggiano.JPG

[Mazik]

Västerbottensost :)

http://bild.norrmejerier.se/produkter/stor/60015.jpg

[spanish catalan]

cheddar cheese

[Svipdag]

Appenzeller, a Gruyere aged in apple cider. It has a somewhat onion-y taste.
Nokkelost, a Swiss-like Norwegian cheese flavored with caraway seeds
Manchego, a Spanish sheep's-milk cheese
Gjetost, a Norwegian cow's and goat's milk cheese, Ekte Gjetost is made from goat's milk alone. Both are brown and have a caramel-like flavor. Ekte Gjetost is darker and stronger.

[Svipdag]

Västerbottensost :)

http://bild.norrmejerier.se/produkter/stor/60015.jpg

Dette maa vaere Svensk. Er det ikke sant ?

[Mortimer]

Feta, Cammonbert

[Daco Celtic]

Sharp Cheddar, esp. if imported from the British Isles

You need a mild cheese for sandwiches, harvati and mild to medium cheddar
You need a sharper, bolder cheese for crackers
You need blue cheese or feta for salads

[Smitty]

Probably Gouda. Havarti is also good. Cheddar and cottage cheese are staples.

[PaleoEuropean]

Anyway, like I was sayin', cheese is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, cheese-kababs, cheese creole, cheese gumbo. Pan fried, deep fried, stir-fried. There's pineapple cheese, lemon cheese, coconut cheese, pepper cheese, cheese soup, cheese stew, cheese salad, cheese and potatoes, cheese burger, cheese sandwich. That- that's about it.


https://i.imgur.com/JfxsLOf.jpg

[Daco Celtic]

Sharp Cheddar, esp. if imported from the British Isles

You need a mild cheese for sandwiches, harvati and mild to medium cheddar
You need a sharper, bolder cheese for crackers
You need blue cheese or feta for salads

Also Swiss and American cheese for sandwiches

[Mr.G]

I like Muenster cheese

[calxpal]

I'd say Swiss, Gouda, and Manchego :).

[stellan]

feta and swiss