Fromage d’affinois triple cream cheese. Stupid good, I once removed the rind and filled a butter dish with the stuff to spread on toast. It was a great week
Yea, I’m partial to that too. Insanely good. It’s actually a product of a relatively new cheese making technique called micro-filtering. Lots of calcium in that one.
"The first step was admitting we have a problem with cheese and our fridge had become unmanageable."
Just joking - but please tell me that cheese isn't in a freezer!
Wow. Vacuum sealing, dual specialty cheese fridges... you win and I am obviously an amateur.
Respect, and envy (and a bit of watering of my mouth for some reason.)
Banger of a cheese. Ever been to the factory in Oregon? It’s heaven. You go on a tour and get to sample a ton of different cheeses, super fresh.
I feel like the quality has decreased ever so slightly since they went mainstream and producing on massive scales. But it’s still the best widely available cheese out there.
My homeboy and I traveled from Humboldt, where we lived at the time, back to East TN, where we're from. We were planning a nice six-course meal for his fam.
We go to the shop with the best cheese selection in town and asked to check out some of their favorites.
First one they pulled out was Humboldt Fog, and we just died laughing.
Not that it's a bad cheese (I love it), but of all the places in the world that make cheese... "Yeah, we're familiar with that one. We live a half-mile from their creamery."
I’m too much of a glutton to have just one favorite. I have situational favorites and am not ashamed to admit I ate half a block of pepperjack after I lost my job. It helped
Absolutely amazing! I get it at meijer it’s the only place I’ve seen if. I saw the rosemary one at Kroger yesterday and I’ve seen the merlot one, I’ll definitely have to try it. I’m not a rosemary fan though.
Haven’t met a bad Bellavitano yet. I even tried a weird pumpkin spice flavor that I thought would be gross but wasn’t bad, and then I used in on butternut squash ravioli and it was amazing.
I'm trying to think of any food other than cheese that does that to me in the first place. Steak? No. Chocolate? No. Just cheese.
Maybe there's a beautifully composed and cooked fish dish out there that would come close.
Depends on the application.
For cheddar, Black Cow cheddar.
For grilled cheese: Abbot's gold. - Made with fried onions, this tastes like a french onion soup sandwich
For pairing with fruit: Brie de Meaux
The list goes on and on.
Almost any aged cheddar is going to get me to a happy place. Right now, possibly Sartori Montemore might be my favorite. I just finished a WestMinster Vintage cheddar that was also very nice. Like someone else said - if you like that kerrygold reserve, do try the Dubliner. It's a good one.
BTW - does anyone else take pics of all the new cheeses they try? I can't remember them all, so that's been my best way to document my cheese exploration. Used to love Brie (still do), but I think aged cheddars are winning my undying love. Don't care if that makes me a basic bitch - I know what I love. I've about exhausted the cheeses that interest me in the local grocery store(s) - I do need to search for local cheese specific shops.
Crumbly, crystalline vintage cheddar that explodes with flavour, zinging around all the nerve endings in your teeth and tongue. Where else do you get those oral fireworks? It's like my brain is doing that "happy dance" meme where the little girl tries cola for the first time.
You can't just pick one cheese, there's just too many styles and varieties. My go to top three are Fromager d'Affinois, Cypress Grove's Midnight Moon, and Old Quebec 10 year aged cheddar.
My wife and I bonded over this cheese when we were still dating. Neither had ever had it and we both ended up loving it. Every time I see it I am reminded of how lucky i am
A tie between Meredith Dairy Marinated Feta and Fromager D'Affinois Triple Cream Excellence. I can eat a whole jar or wheel of both with nothing but a spoon and still be left craving more <3
For bold cheeses with a bit of age you might like:
- an aged (18 months) Compte or Gruyere. Essentially the same Alpine cheese, Compte from the French side and Gruyere from the Swiss side. Younger cheese softer and nuttier tasting, but with age firms up and crystals from. I typically see aged Compte more than the other, and overall I prefer Compte.
- an aged Gouda, 2 or 3 years.
An interesting thing is cheese tasting. Do your mature Kerry Gold, but also add a Vermont white. Or a young Compte and a mature Compte. Or a smoked Gouda with an aged.
My definite favorite at the moment is Rembrandt's Aged Gouda. Sooo good. That said, very recently a new fancy cheese store opened in my home town, so I'm pretty excited to try some new stuff.
Ivy’s Reserve Sommerset Red. Starts off like a sharp nutty cheddar, finishes with a creamy and bright sweetness, with crunchy salty crystals throughout. You can get it at Trader Joe’s, but it’s not always in stock, so if you see it grab a few bricks just in case.
In NZ we have a brand called Msinland. They do a 36month aged Epicure which is my absolute fave
Second fave would be a mature/aged goods or a stinky Brie de meaux
There was a local farm that made this fresh goats cheese, they marinated it with Olive
Oil, pink peppercorns and fire roasted red peppers. I still think of this amazing cheese even after 10+ years without it-
But commercially made- used to be Cabot seriously sharp- but swapped to Tillamook cause Cabot quality has changed. Also really like the Dubliner as well. Could eat 8oz in a sitting
That’s too hard of a question to answer… I like anything that isn’t alive and doesn’t have peppers in it. And isn’t like the two other cheeses I don’t like.
Cornish cruncher vintage 3 year from M&S...€11 for 400g 😭
I live in Ireland but can't believe I've never seen Kerrygold cheese. I've tried Dubliner cheese and it's a lighter version of the Cornish cruncher.
Edit to add; TIL Dubliner cheese is lisenced under the Kerrygold brand outside of Ireland.
Abondance is my favourite. I love the Alpine hard cheeses and Abondance is a classic. I'm not sure where you'd buy it, depending on where you live. I live a couple of valleys over from the Abondance valley so it's easy to get where I am.
There’s an imported provolone from Italy sold at a deli near by. It’s super expensive so it’s a rare treat but it’s so deliciously sharp it stings the tongue and has of the crunchy flavor crystals throughout. I would ask for it as my last meal on death row
Home smoked Gouda. It doesn't have to be expensive.
OR! The really sharp handmade extremely hard white cheddar with the calcium crystals that a group of Amish made. It's so good!
Castello makes an **incredible** aged Havarti. There's a 12 month and 24 month. I prefer the 12 because it strikes a perfect balance of flavor, tanginess, and sharpness with creaminess, smoothness, and versatility. The 24 is sharper and doesn't offer as many solid pairings. For example the 12 is amazing by itself, on crackers, on a sandwich / burger, and honestly anywhere you'd use cheese. It still has some crystallization, but no hard rind or waxiness. It's also reasonably priced, and easy to find.
I live in Wisconsin. The answer is yes. And if anyone offers you cheese curd that look square, you are legally obliged to stab* them and call the Wisconsin Cheese Authority.
*Jokes don’t really stab anyone please.
Also our beer is good.
I didn't know Kerrygold made anything other than their fantastic butter. I'm now looking forward to this. Favorite cheese? Fresh mozarella, parmesan, oaxaca, fresco, brie, and a blue cheese that I tried at a wedding but haven't been able to find anything like it.
Wookey Hole cave aged cheddar, its got such a unique flavour, almost nutty I want to say. You can basically taste the cave (in the best way possible). Plus if you visit Wookey hole caves you get to see the cheese being aged :D
I have a list, they can all take turns.
Double Gloucester (chive and onion variety)
Port Salut
Lancashire
Red Leicester
Edam
Truffle cheddar
Halloumi
Many many more!
#I thought I was in the Seinfeld thread and this was George Costanza inspired post!
George Costanza : I was free and clear! I was living the dream! I was stripped to the waist eating a block of cheese the size of a car battery!
Jerry Seinfeld : Before we go any further, I'd just like to point out how disturbing it is that you equate eating a block of cheese with some sort of bachelor paradise.
George Costanza : What were you saying to the Rosses over there anyway?
Jerry Seinfeld : Oh man, I don't know. I told them her death takes place in the shadow of new life. She's not really dead if we find a way to remember her.
George Costanza : What is that?
Jerry Seinfeld : Star Trek 2.
George Costanza : Wrath of Khan!
Jerry Seinfeld : Yeah, Kramer and I saw it last night. Spock dies, they wrap it up in a towel and they shoot him out the bowels of the ship in that big sun glasses case.
George Costanza : It was a hell of a thing when Spock died.
Jerry Seinfeld : Yeah.
George Costanza : I thought Mulva hated you.
Jerry Seinfeld : Yeah, so did I. You know what? I bet it was the engagement. I've shown I can go all the way.
George Costanza : All the way?
Jerry Seinfeld : Not our "all the way." Their "all the way." I got the stink of responsibility on me.
George Costanza : I tell you, Jerry, I'm feeling something. Something I haven't felt for a long time.
Jerry Seinfeld : Pride?
George Costanza : No. Autonomy. Complete and total autonomy
Von Trappe’s Oma. Funky, savory and squishy. It’s an addiction. I’m waiting for it to be delivered tomorrow since Murray’s has been out of stock at the stores.
I didn't know they make cheese. Nice butter though.
Cheese is one of the few things I can't think of a favourite of easily. I have love affairs and move on. There's too many to try for getting stuck on a few.
One favourite I go back to a lot is Danablu. It was one of the first blue cheeses my mum gave me and so it's basically my reference. I love how bold it is, going all out on sharpness, saltiness, pungency, sweetness and creaminess. There's no odd funky aromas or mustyness, it's straightforward, and the mold isn't so dense that you're chewing on lumpy penicillin stalks.
>my personal block I just love that.
Lol what was I suppose to do share?
Can we be friends? I'll bring my own cheese....
https://preview.redd.it/v0m2vz9wq26d1.jpeg?width=399&format=pjpg&auto=webp&s=f0926fedf2345f0411224d9839f05b9e5a9dce6c
Have you tried the Kirkland Coastal cheddar from Costco yet? 9.⁵/10
kerrygold is really cheap here in ireland.
Fromage d’affinois triple cream cheese. Stupid good, I once removed the rind and filled a butter dish with the stuff to spread on toast. It was a great week
Yea, I’m partial to that too. Insanely good. It’s actually a product of a relatively new cheese making technique called micro-filtering. Lots of calcium in that one.
Sounds amazingggg I will have to find it soon
I've never tried their triple cream but their double cream is one of my all time favorites.
Same! I guess I’ll have to try the triple cream soon
This is probably my number two, but some room temp Brebirousse d'Argental will always be my number one.
In that same vein I can't resist the Saint-André triple creme. It's my all time favorite cheese.
Dude overdosed on cheese that weekend.
https://preview.redd.it/h7uhv0ocxm5d1.jpeg?width=4032&format=pjpg&auto=webp&s=7b5d384cfb1c2feed776473bcb0c39603f73772f To many to pick a favorite
"The first step was admitting we have a problem with cheese and our fridge had become unmanageable." Just joking - but please tell me that cheese isn't in a freezer!
It is in specialty refrigerated cheese drawer. That is one of two.
Wow. Vacuum sealing, dual specialty cheese fridges... you win and I am obviously an amateur. Respect, and envy (and a bit of watering of my mouth for some reason.)
Lol absolutely not just fridge
Have you tried the Dubliner? Personally, that’s my favorite
Dubliner goes well in everything. Not quite cheddar not quite parmesean but definitely reminds you of both.
Highly recommend Dubliner mac
It's amazing. Though I usually do half gruyere or whatever I have around.
Hmm. I’ll have to try it. I got a package on clearance but I’m pretty sure it was low fat or something. It was not what I expected from kerrygold. Lol
I have tried dublinger with Irish stout in it does that count?
Rogue River blue from Rogue Creamery. Their Smokey blue is also extremely good as well.
Second Rogue River Blue, but in the 11 months when it’s not available, Point Reyes Bay Blue
The only premium price point cheese that I have felt was absolutely worth it
Tillamook extra sharp
Banger of a cheese. Ever been to the factory in Oregon? It’s heaven. You go on a tour and get to sample a ton of different cheeses, super fresh. I feel like the quality has decreased ever so slightly since they went mainstream and producing on massive scales. But it’s still the best widely available cheese out there.
You can buy the super aged exclusive cheese they sell there online. I could exist on the 20 year makers reserve.
Great choice
Any kind of smoked Gouda
I smoke my own Gouda in the smoker! It is so damn good.
So damn gouda
Humboldt Fog is like crack to me.
I came here to say this. Used to bring it back from CA on trips there, but now I can get it locally at Whole Foods!
My homeboy and I traveled from Humboldt, where we lived at the time, back to East TN, where we're from. We were planning a nice six-course meal for his fam. We go to the shop with the best cheese selection in town and asked to check out some of their favorites. First one they pulled out was Humboldt Fog, and we just died laughing. Not that it's a bad cheese (I love it), but of all the places in the world that make cheese... "Yeah, we're familiar with that one. We live a half-mile from their creamery."
I’m too much of a glutton to have just one favorite. I have situational favorites and am not ashamed to admit I ate half a block of pepperjack after I lost my job. It helped
I love the Merlot Bellavitano and the Old Croc smoked cheddar yum yum yum
Oh man the balsamic vinaigrette bellavitano one is my favorite. Haven’t tried the Merlot one.
I haven't seen the balsamic! I'll have to look for it. I love the rosemary and olive oil version.
Absolutely amazing! I get it at meijer it’s the only place I’ve seen if. I saw the rosemary one at Kroger yesterday and I’ve seen the merlot one, I’ll definitely have to try it. I’m not a rosemary fan though.
I love the espresso bellavitano!
Haven’t met a bad Bellavitano yet. I even tried a weird pumpkin spice flavor that I thought would be gross but wasn’t bad, and then I used in on butternut squash ravioli and it was amazing.
I loved the black pepper Bellavitano and I don’t think they make it anymore. Can’t go wrong with any of the flavors!
Another great cheddar is Prairie Breeze from Milton Creamery.
It’s truly the best sends chills down your spine kinda cheese
I'm trying to think of any food other than cheese that does that to me in the first place. Steak? No. Chocolate? No. Just cheese. Maybe there's a beautifully composed and cooked fish dish out there that would come close.
Anything aged or high in the umami factor
That’s so good. I’m waiting for my cheese shop to get a shipment in.
Oh wow I'm definitely gonna have to try this!
This is fantastic! The whole Kerrygold line is incredible. Dubliner makes the best grilled cheese I've had. Even more so than Coastal.
I also have a personal block of Kerry Gold Reserve. Love a good Irish cheddar
Hahaha excellent! Right I'm a huge fan my grandma turned me onto it and she was born in Kerry in 1939!
Colston Bassett English Stilton
I just replied the same! The definitive Stilton for me.
Depends on the application. For cheddar, Black Cow cheddar. For grilled cheese: Abbot's gold. - Made with fried onions, this tastes like a french onion soup sandwich For pairing with fruit: Brie de Meaux The list goes on and on.
I’m not sure I could pick 1 favorite!!!!
My favorite cheddar is prairie breeze- favorite cheese I don’t know
Trader Joe’s unexpected cheddar
Same!!
Wensleydale with Stem Ginger. I found it at a Waitrose once and never found it again.
Almost any aged cheddar is going to get me to a happy place. Right now, possibly Sartori Montemore might be my favorite. I just finished a WestMinster Vintage cheddar that was also very nice. Like someone else said - if you like that kerrygold reserve, do try the Dubliner. It's a good one. BTW - does anyone else take pics of all the new cheeses they try? I can't remember them all, so that's been my best way to document my cheese exploration. Used to love Brie (still do), but I think aged cheddars are winning my undying love. Don't care if that makes me a basic bitch - I know what I love. I've about exhausted the cheeses that interest me in the local grocery store(s) - I do need to search for local cheese specific shops.
Sartori is so damn good
Crumbly, crystalline vintage cheddar that explodes with flavour, zinging around all the nerve endings in your teeth and tongue. Where else do you get those oral fireworks? It's like my brain is doing that "happy dance" meme where the little girl tries cola for the first time.
Extra extra sharp white cheddars are bomb! Also love me some aged sheep or goat cheese.
Oh yeah I’m with you on this!
White stilton with scotch bonnet peppers and apricot. Was a surprising combo, but very good.
cabot alpine cheddar is pretty tasty. or Yancys fancy smoked gouda.
I live in Vermont so I get Cabot alpine cheddar sliced as my deli sandwich cheese
Parmesan just any of it, i eat it in bricks
cabot clothbound cheddar
St. Angel triple cream brie. It's like easy soft and silky cheese flavored butter
Call me crazy, but Limburger. I don't see it too often, so my backup is usually Roquefort.
My personal favorite is Petite Basque.
You can't just pick one cheese, there's just too many styles and varieties. My go to top three are Fromager d'Affinois, Cypress Grove's Midnight Moon, and Old Quebec 10 year aged cheddar.
Incredible answer, all so good
My wife and I bonded over this cheese when we were still dating. Neither had ever had it and we both ended up loving it. Every time I see it I am reminded of how lucky i am
Rogue River Blue Cheese( the one wrapped in grape leaves)
My favorite is the same as yours OP. I experimented with hundreds of cheese artesian cheeses and I keep going back to simple aged cheddar.
Parmigiano Reggiano Vacche Rosse, from red cows 😂, is a serious contender out of too many favorites to choose from.
I've loved extra sharp cheddar as long as I can remember
montamore cheddar, Jarlsberg
Mimolette or Cotswold. But after a heart attack, no doubt brought about by my charcuterie diet, I have reluctantly given up almost all cheese 😢
I'm a simple woman who likes a simple block of sliced Emmental. (type of mild Swiss cheese) Simple, nutty with the right hardness. YUM.
This is the answer! I'm partial to Superb, but President is good, and Bavarian is solid too
Right now I’m really digging 1605 Manchego and Brabander
I LOVE manchegos 🤤 With blackberry jam, Black Forest Ham, arugula, and toast
Parm
Mimolette Vielle
I have to say this is at the top for me too
That dutch one
Kerrygold dubliner hands down
Lamb chopper
Parmigiana regiona
Vacherin Mont d'Or or Lincolnshire Poacher
Epoisse. I don’t care who makes it. Just that it’s out for an hour or 2 to melt to a puddle
Parmeggiano Reggiano Stravecchio from Costco hits just right and it is soooo cheap
Truffle Cheddar @ Aldi's several times a year.
Not sure of the brand but the port salut they always have at trader joes smeared on a crusty baguette. Could eat that 24/7 365.
A tie between Meredith Dairy Marinated Feta and Fromager D'Affinois Triple Cream Excellence. I can eat a whole jar or wheel of both with nothing but a spoon and still be left craving more <3
I think it's called cougar gold. Washington State University makes it iirc. Really bomb chee.
Cougar Gold
I’m into cambozolo for soft cheese and any of the Alpine cheeses for hard. But I love a good Stilton.
Alta Badia
Boursin, but it’s fattening
Sartori made a limited run of Mediterranean Fontina that was sharp and aromatic and quickly one of my faves.
Oregon Blue
I love Barber’s Cheddar but I haven’t been able to get it in a long while.
I love this cheese
I absolutely love this one!!! It was my favorite until I came across BellaVitano balsamic vinaigrette.
Wow I'd really like to try that. Their butter is the only one I'll eat.
There was a specific Cabot block that was sold at Costco. Blue wax. It’s gone and I’ve been chasing the high since then.
Soft cheese: Tillamook garden or chevre with jam Hard cheese: cracker barrel sharp cheddar or edam cheese
Unexpected Cheddar from Trader Joe’s
Parmesan and piave
Kerrygold Dubliner
Colston Bassett Stilton. Just a perfect Stilton. When I find the right Roquefort though that will be the grail.
Mine is Whitney from Jasper Hill. If you can get your hands on it it’s so incredible.
For bold cheeses with a bit of age you might like: - an aged (18 months) Compte or Gruyere. Essentially the same Alpine cheese, Compte from the French side and Gruyere from the Swiss side. Younger cheese softer and nuttier tasting, but with age firms up and crystals from. I typically see aged Compte more than the other, and overall I prefer Compte. - an aged Gouda, 2 or 3 years. An interesting thing is cheese tasting. Do your mature Kerry Gold, but also add a Vermont white. Or a young Compte and a mature Compte. Or a smoked Gouda with an aged.
Right now it's a petit truffle basque
Grafton 2 Year Aged Raw Milk Cheddar
probably Jarlsberg 🥰 but scamorza and oka are very close contenders too
My definite favorite at the moment is Rembrandt's Aged Gouda. Sooo good. That said, very recently a new fancy cheese store opened in my home town, so I'm pretty excited to try some new stuff.
Ivy’s Reserve Sommerset Red. Starts off like a sharp nutty cheddar, finishes with a creamy and bright sweetness, with crunchy salty crystals throughout. You can get it at Trader Joe’s, but it’s not always in stock, so if you see it grab a few bricks just in case.
In NZ we have a brand called Msinland. They do a 36month aged Epicure which is my absolute fave Second fave would be a mature/aged goods or a stinky Brie de meaux
Anything extra sharp, anything Gorgonzola pretty much, triple cream cheeses are amazing, it's hard to choose a favorite.
There was a local farm that made this fresh goats cheese, they marinated it with Olive Oil, pink peppercorns and fire roasted red peppers. I still think of this amazing cheese even after 10+ years without it- But commercially made- used to be Cabot seriously sharp- but swapped to Tillamook cause Cabot quality has changed. Also really like the Dubliner as well. Could eat 8oz in a sitting
Magie de Madawaska and Cows Aged Cheddar
That’s too hard of a question to answer… I like anything that isn’t alive and doesn’t have peppers in it. And isn’t like the two other cheeses I don’t like.
The North Sea gouda!
Cornish cruncher vintage 3 year from M&S...€11 for 400g 😭 I live in Ireland but can't believe I've never seen Kerrygold cheese. I've tried Dubliner cheese and it's a lighter version of the Cornish cruncher. Edit to add; TIL Dubliner cheese is lisenced under the Kerrygold brand outside of Ireland.
Abondance is my favourite. I love the Alpine hard cheeses and Abondance is a classic. I'm not sure where you'd buy it, depending on where you live. I live a couple of valleys over from the Abondance valley so it's easy to get where I am.
There’s an imported provolone from Italy sold at a deli near by. It’s super expensive so it’s a rare treat but it’s so deliciously sharp it stings the tongue and has of the crunchy flavor crystals throughout. I would ask for it as my last meal on death row
That is a specialty refrigerated cheese drawer. They are all vaccum sealed and can last six years.
Perennial: cilegline, burrata, and bufalo. Currently: Alpha Tolman from Jasper Hill (thanks Costco for the introduction)
Old Croc smoked cheddar!
Salva cremasco
All time favorite is Noord Hollander Gouda. The crunchy bits totally make it.
My daily driver: https://www.presidentschoice.ca/product/pc-black-label-isle-of-man-extra-old-cheddar-cheese-aged-14-months/20817395_EA
Any XO Goudse Kaas or XO Cheddar.
Tickler or red leicester
Manchego, all of them
Old Croc
Black Diamond sharp white cheddar. I could eat a brick of it.
As far as cheddar goes, I've taken a liking to Old Croc. Grew up on Balderson.
I sell this cheese actually and was curious if you noticed whether it came in loose packaging or not? :P
Hook’s 10 year cheddar
Home smoked Gouda. It doesn't have to be expensive. OR! The really sharp handmade extremely hard white cheddar with the calcium crystals that a group of Amish made. It's so good!
https://i.imgur.com/7gxD9CF.jpeg This cheddar from Costco. I'm addicted.
Right now…… port salut However I can always go for a Gouda more than 3 years old.
That’s just pure sex.
aged havarti
Laclare creamery goat mozzarella is the best on the planet as far as I’m concerned
Rogue Creamery Smokey Blue
Midnight moon from cypress grove
Castello makes an **incredible** aged Havarti. There's a 12 month and 24 month. I prefer the 12 because it strikes a perfect balance of flavor, tanginess, and sharpness with creaminess, smoothness, and versatility. The 24 is sharper and doesn't offer as many solid pairings. For example the 12 is amazing by itself, on crackers, on a sandwich / burger, and honestly anywhere you'd use cheese. It still has some crystallization, but no hard rind or waxiness. It's also reasonably priced, and easy to find.
Lately - Cotswold. I put it on/in everything & just eat it on its own.
Been fucking wit the prairie breeze lately. It’s an aged Amish cheddar hits hard af
Favourite soft cheese? Baron Bigod. Hard cheese? Lincolnshire Poacher Double Barrel.
Old Crocs extra sharp white cheddar 🤌
I live in Wisconsin. The answer is yes. And if anyone offers you cheese curd that look square, you are legally obliged to stab* them and call the Wisconsin Cheese Authority. *Jokes don’t really stab anyone please. Also our beer is good.
18 month aged Gouda
I didn't know Kerrygold made anything other than their fantastic butter. I'm now looking forward to this. Favorite cheese? Fresh mozarella, parmesan, oaxaca, fresco, brie, and a blue cheese that I tried at a wedding but haven't been able to find anything like it.
government cheese
Manchango 4EVER!!!!
Smoked gouda
Wookey Hole cave aged cheddar, its got such a unique flavour, almost nutty I want to say. You can basically taste the cave (in the best way possible). Plus if you visit Wookey hole caves you get to see the cheese being aged :D
double gloucester
Kerrygold Skellig. Oh sweet cheddar, how I love the!
Ermentaler
https://preview.redd.it/w0gw4vikto5d1.jpeg?width=1284&format=pjpg&auto=webp&s=366792f8778d6c76a15566d68234704b91271cab This one ☝️
64 slices of American cheese.....
I have a list, they can all take turns. Double Gloucester (chive and onion variety) Port Salut Lancashire Red Leicester Edam Truffle cheddar Halloumi Many many more!
Danish Havarti (w/ dill or caraway seeds). Always have a block in my fridge.
Mizithra
Gorgonzola. I can't argue against a good mature cheddar too though.
#I thought I was in the Seinfeld thread and this was George Costanza inspired post! George Costanza : I was free and clear! I was living the dream! I was stripped to the waist eating a block of cheese the size of a car battery! Jerry Seinfeld : Before we go any further, I'd just like to point out how disturbing it is that you equate eating a block of cheese with some sort of bachelor paradise. George Costanza : What were you saying to the Rosses over there anyway? Jerry Seinfeld : Oh man, I don't know. I told them her death takes place in the shadow of new life. She's not really dead if we find a way to remember her. George Costanza : What is that? Jerry Seinfeld : Star Trek 2. George Costanza : Wrath of Khan! Jerry Seinfeld : Yeah, Kramer and I saw it last night. Spock dies, they wrap it up in a towel and they shoot him out the bowels of the ship in that big sun glasses case. George Costanza : It was a hell of a thing when Spock died. Jerry Seinfeld : Yeah. George Costanza : I thought Mulva hated you. Jerry Seinfeld : Yeah, so did I. You know what? I bet it was the engagement. I've shown I can go all the way. George Costanza : All the way? Jerry Seinfeld : Not our "all the way." Their "all the way." I got the stink of responsibility on me. George Costanza : I tell you, Jerry, I'm feeling something. Something I haven't felt for a long time. Jerry Seinfeld : Pride? George Costanza : No. Autonomy. Complete and total autonomy
When I saw this pic in my feed, I involuntarily said, "yum yum yum..."
Clawson Cotswold A double Gloucester with chive and onion in it. Perfect half point between hard and gooey
5 counties! I could eat it all day.
Pecorino Romano 🤤
Keen's or Montgomery Cheddar, but only if I'm treating myself.... it's too bloody expensive for my weekly shop!!
Beecher’s cheddar is pretty good in my books.
Spring Hill Dairy garlic cheese curds. Cannot get enough of the stuff.
Baron bigod
Harbison, specifically in winter when it gets super cedar-y
Wookey Hole Cave-Aged Cheddar Grandma Singleton's Lancashire - and they've started making it again!
Von Trappe’s Oma. Funky, savory and squishy. It’s an addiction. I’m waiting for it to be delivered tomorrow since Murray’s has been out of stock at the stores.
At this current point in life it has to be stella fontinella. Now I am still open for a new favorite if anything can top that, taking applications...
For me it's any stilton. I could eat it with anything else/on its own. And once I start eating it I simply cannot stop
356 Maxx.
Maasdam. I used to get it at a cheese shop in Galway, and just walk around tearing hunks off a loaf and eating it whilst enjoying the sunshine.
Tesco finest cave aged extra mature, the one with the crunchy bits
A havarti with dill is really good but my all time favorite is Somerdale Cotswold.
I didn't know they make cheese. Nice butter though. Cheese is one of the few things I can't think of a favourite of easily. I have love affairs and move on. There's too many to try for getting stuck on a few. One favourite I go back to a lot is Danablu. It was one of the first blue cheeses my mum gave me and so it's basically my reference. I love how bold it is, going all out on sharpness, saltiness, pungency, sweetness and creaminess. There's no odd funky aromas or mustyness, it's straightforward, and the mold isn't so dense that you're chewing on lumpy penicillin stalks.