Rogue Creamery Smoky Blue

Creamy Havarti with Smoked String Cheese running a close second.

Depends on my mood and what else I'm eating or will be eating.

I'd go for Havarti, Provolone, or a really good fresh Mozzarella.

you mean we have to pick just one?

st. andre
danish blue
barely buzzed
humboldt fog
sage derby

i could go on...

I'm a goat cheese fan.

Goat cheese or brie.

Camembert fo sho.

Cheese is nasty!

Taleggio

Stilton

So many different cheeses with so many different applications, it is difficult to choose. I love a sharp aged cheddar or manchego, tangy bleu cheese, smoked gouda, creamy goat cheese, rich brie... mmmm I love cheese.

Of the listed, I probably use more Parmigiano Reggiano than anything else (I always have a big wedge on hand). It adds a wonderful salty, nutty flavor to just about anything. And remember kids, if it wasn't aged at least two years, it isn't real Parmigiano!

Goat Cheese is my all time favorite!

American.

Land-O-Lakes White American to be exact.

colby jack ftw

Beemster X-O-

Found this to be quite good recently.

Balsamic Cheese

We also like this Balsamic cheese and Bella Vintano's Merlot cheese. We can find these at Costco and for the price, can't go wrong.

Actually, aged gouda is one of my favs, but I haven't had it in over a year.. maybe time to remedy that today.

Im lactose intolerant.Ihave to choose between going to the bathroom properly or eating cheese. I usually choose to not eat cheese. FYI

Venezuelan Beaver Cheese

Blue Cheese of any kind all the way please on everything!!

Gruyere! It's as tasty as parmesean, but much meltier. It makes a great grilled cheese sandwich.

aged provolone

davemays123 wrote:So many different cheeses with so many different applications, it is difficult to choose. I love a sharp aged cheddar or manchego, tangy bleu cheese, smoked gouda, creamy goat cheese, rich brie... mmmm I love cheese.

Of the listed, I probably use more Parmigiano Reggiano than anything else (I always have a big wedge on hand). It adds a wonderful salty, nutty flavor to just about anything. And remember kids, if it wasn't aged at least two years, it isn't real Parmigiano!

So if I leave the green bottle in my fridge for two years I'm good to go?

Bleu ... the stronger the better

Meunster
Brie
Dried Monterrey Jack
Cream Cheese
Cow Feta

Wensleydale

bhodilee wrote:So if I leave the green bottle in my fridge for two years I'm good to go?

Well if it stays in your fridge that long, at least you aren't eating it!

bblhed wrote:American.

Land-O-Lakes White American to be exact.

I don't always eat American cheese, but when I do, I eat land o' lakes white American.

It actually tastes good and your kids will eat it!

I sense a Monty Python sketch coming on here...

Asiago

Brie.

Also "mozzarella" is misspelled "mozzerella" in the survey.

MUENSTER!!

I am a total cheesaholic--I know the staff at Murray's Grand Central by name--but if I had a Desert Island Pick it would be a nice sharp Cheddar-like cheese; Sparkenhoe Red Leicster comes to mind.

What, no love for Pepper Jack?

Brie - - with good crusty bread

Lanark Blue (from Lanarkshire, Scotland) ... cannae be exported...drat!!

frumunder

scallywak wrote:frumunder

where?

goats cheese.

Parrano