The Cheese Thread

[Roman Legion]

Some general categories of cheese...

Fresh (Unripened) Cheeses: Never aged, by definition, thus having a short shelf-life. Typically very moist, and includes cream cheese, cottage cheese, mascarpone, ricotta, and mozzarella.

Semisoft Cheeses: Aged, but not for long. Slightly moist. Perfect for slicing. There's gouda, edam, monterey jack, muenster, provolone, and aged mozzarella.

Soft-Ripened Cheeses: A good coating of bacteria causes these to age from the outside-in, resulting in a hard rind. Many of these are spreadable, like brie and camembert.

Firm Cheeses: Generally sliceable, but dry. Includes cheddar, swiss, and aged monterey jack.

Hard Cheeses: Pretty much unsliceable, sometimes still meltable. Often grated. Good examples are parmesan and romano.

Blue-Veined Cheeses: The colorful moldy stuff. The best known of these is probably... bleu cheese. Others are roquefort and gorgonzola.

Processed Cheeses: Basically, American cheese; an aborted proto-cheddar with a smooth, shiny texture and a color that varies from white to yellow. Not to be confused with "cheese produced in the US", however. American cheese is what you'll usually find in individually packaged slices. This category also includes junk like "cheese food" and "cheese product".

The point of this thread? To find out what everyone's favorite cheeses are, natch. :D Preferably, I'd like to hear selections from multiple categories, since "cheese" covers a lot of ground.

--Romey

[Zebi]

I really enjoy cheese! :anime: So do my birds, if I'll let them have a nibble or two. One of my cockatiels, Angel, is particularly found of Babybel cheese if it's at room temperature and not too cold (because it's soft then) - she will fly right onto my hand if she shes that I have a piece!

Fresh (Unripened) Cheeses: Cottage cheese

Semisoft Cheeses: Mini Babybel cheese. Babybel is a type of cow's milk cheese, and it falls under the semisoft category. The pieces of cheese come wrapped in a red wax shell (which is covered by red cellophane). If I have them around, I like taking one as part of my lunch. There are also maasdam and gouda varieties of Babybel; my favourites are the original "red" Babybel and maasdam.
Firm Cheeses: Cheddar

Processed Cheeses: Kraft slices

[zmanjz]

Yellow Extra Sharp Cheddar... that's my stuff.

[Juu-kuchi]

Pepperjack for me please.

[Tienshin]

Fresh (Unripened) Cheeses: cream cheese, ricotta, and mozzarella.

Semisoft Cheeses: monterey jack, muenster, provolone, and aged mozzarella.

Soft-Ripened Cheeses: (sometimes) brie.

Firm Cheeses: cheddar, swiss, and aged monterey jack.

Hard Cheeses: parmesan and romano. (mmmm, get on my pasta!)

Blue-Veined Cheeses: bleu cheese, but only my buffalo wings and salad.

Processed Cheeses: NEVAR11111!!!!

[Kury Wagner]

I'm from Wisconsin. So that going without really saying that I love cheese. :anime: Mmmm... Cheese curds. . .

[Sailor Chibi Otaku]

I'm from Wisconsin. So that going without really saying that I love cheese. :anime: Mmmm... Cheese curds. . .

CHEESEHEAD!!!!!!!!!!!!! :p

As for me, I drool over Havarti.

[Rune]

I love cheese, nothing's nicer than a Ploughman's with good cheddar, crusty bread, butter, pickled onions and maybe a little salad :D

Fresh (Unripened) Cheeses:
cottage cheese / Marscapone (as a cake filling or with fruit)

Semisoft Cheeses: Monterey Jack (in a melt), Port Salut, Gouda

Soft-Ripened Cheeses:
Brie, camembert

Firm Cheeses:
Cheddar, Double Gloucester, Red Leicester, Wenslydale, Caerphilly

Hard Cheeses:
Parmesan in moderation

Blue-Veined Cheeses:
No, No, No and NO - the blue stuff brings me out in a rash!

[StarScream64]

"The Cheese Thread"? What the..............??? :confused:












Riiiiiiiiigggghhhhtt....
*slowly backs away*

[Kury Wagner]

CHEESEHEAD!!!!!!!!!!!!! :p

I don't like to be called that!!! :anime: Just kidding, but my friends call me Sam. . . :D

[HumanoidTyphoon]

My favorite overall is swiss cheese.

Fresh (Unripened) Cheeses: cream cheese, ricotta, and mozzarella.

Semisoft Cheeses: provolone and aged mozzarella.

Firm Cheeses: cheddar and swiss.

Hard Cheeses: parmesan and romano.


"The Cheese Thread"? What the..............??? :confused:












Riiiiiiiiigggghhhhtt....
*slowly backs away*What, you can't handle the power of cheese?

[Xada-Hgla]

When I saw the title of the thread, I was thinking that the Moderators missed one from April Fool's, but I guess this one's legit...:shrug:

[Singin' Stray Cat]

Tsk tsk tsk tsk tsk....

First we're too strict. Then we do something fun, and now we're insane. Man, there's just no pleasing some people. ;) :D

Anyway, I haven't tried much more than American, Cheddar, and the fake stuff that sprays out of a can, but those are all good. What I'd really like to have more often is Monterey Jack and Swiss - light color and taste. Deeeelicious in sandwiches or on little Ritz crackers.

[Good Ol' Batmanuel!]

Smoked gouda! :D

Oh, and cheddar (preferably old), gruyere, havarti (garden vegetable style is great!), processed (slices, Cheese Whiz, Velveeta), mozzarella, parmesan and cream cheese (especially flavored kinds on bagels).

One that I've never tried, but would like to, is cheese in a can. I must try Twinkie wiener sandwiches someday! :p

[Nick Biped]

Fresh (Unripened) Cheeses: Cream cheese (on bagels and toast) and mozzarella (especially on pizza).

Semisoft Cheeses: Mainly edam. I like nibbling on the BabyBel brand.

Soft-Ripened Cheeses: Camembert, and sometimes brie.

Firm Cheeses: Cheddar and marble, mostly. I can eat swiss too, though it's not my favourite.

Hard Cheeses: I like to put parmesan on pretty much all pasta that I eat.

Blue-Veined Cheeses: Eesh...no, I don't like these.

Processed Cheeses: I don't like them unless they come between two slices of grilled toast or inside a hamburger. :D

I swear, this has to be one of the "cheesiest" topics I've ever posted in. LOL!!!!1!

Um...I'll be going now. :sweat:

[Mek]

Provalone.

YAY.

[Sue_Jackson]

Mmmm.....I love cheese. :anime: Though......can't eat too much of it. :sweat: (Y'know.....the whole cholesterol thing. :rolleyes: )


But, when I can eat cheese, here's what I like....:p

Munster
Provolone
Mozzerella
Swiss
Pepper Jack
Brie
Parmesan
American
Cottage
Cream Cheese

Yummy! :D

[wrenchien]

swiss cheese slices, when mixed with tortilla crusts and hot dogs and italian seasoning.. make great tortila pizzas that are good to digest on an empty stomach.

swiss cheese rules. bleu cheese drools.

[Feslmogh]

I like to cut the limburger...

[Lucky Bob]

Goat cheese and stinging nettle cheese are actually quite tasty, and make for some good party conversation. You can get both in Holland.

I don't see why some are against processed cheese. It's excellent on a philly cheesteak sandwich. Glop on the Cheese Whiz or American Kraft Singles, and you've got yerself a winner.

[Jave]

Mozzarella on a pizza for me. Yummy.


Quién Corta el Queso? = Who Cuts the Cheese?

That was "Spanishing with Javeman"

[Mr. Pedro]

I can't stand cheese. The smell of the stuff is repulsive and it doesn't do any good for my stomach.

Yogurt, and the other hand, is some good eatin'.:p

[Roman Legion]

I can't stand cheese. The smell of the stuff is repulsive and it doesn't do any good for my stomach.

C'mon now, there must be some cheese to your liking. You probably just haven't been introduced to the right ones, yet. :p

Plenty of fresh and semisoft cheeses have little to no scent, for that matter.


Yogurt, on the other hand, is some good eatin'.:p

Speaking of yogurt, either mascarpone or cottage cheese go quite well with it...

Finally, if your stomach can handle yogurt, there have to be some cheeses it can handle just as well.

Now get out there, and start sampling! :D

--Romey

[The Detective]

I like cheese all right. I hate mozzarella but the yellow cheese (I forget what it's called I'm stupid) is pretty good. But y'know, talking about cheese makes me think of beans which makes me think of this little ditty:

Beans, beans, the musical fruit!
The more you eat, the more you toot!
The more you toot, the better you feel!
Eat your beans for every meal!

Pay me no mind. Just my insanity that resurfaces every thousand posts or so.

[Narfpinky]

:narf: Cheese!!!

Well...Cheddar, mozzarella and swiss cheese I like. *nibbles some from his huge stockpile* ;)
Once in a while I go for a little of the processed-cheese-spackle in a container on some crackers. :D Narf!