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Inspired by another thread... If you could only ever have one type/style of cheese again for the rest of your life, what would it be and why?

For me,  a good strong English Stilton. Great in a burger with bacon, or with a glass of port and crackers at Christmas.

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Oh, the humanity! Only one cheese? I'd have to go with a sharp provolone. I've been experimenting with different cheeses in grilled cheese sandwiches. Fontina made a nice gooey mess.

Hugs, Devlyn

Quote from: Devlyn Marie on October 12, 2017, 01:25:43 PM
Oh, the humanity! Only one cheese? I'd have to go with a sharp provolone. I've been experimenting with different cheeses in grilled cheese sandwiches. Fontina made a nice gooey mess.

Hugs, Devlyn

I figured you for Cheez Whiz [emoji23]

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Aged Asiago.

Quote from: meganjames2 on October 12, 2017, 01:26:43 PM

Quote from: Devlyn Marie on October 12, 2017, 01:25:43 PM
Oh, the humanity! Only one cheese? I'd have to go with a sharp provolone. I've been experimenting with different cheeses in grilled cheese sandwiches. Fontina made a nice gooey mess.

Hugs, Devlyn

I figured you for Cheez Whiz [emoji23]

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I was going to say that, but it would have triggered a flood
of "Only in America" posts and we'd have to lock this up.  :laugh:

Gouda is good.

Bettine is better.  ;D

We need some 'whys' on this thread too please [emoji4]

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Yorkshire Bleu?

<running away>

Quote from: Devlyn Marie on October 12, 2017, 02:02:39 PM
Yorkshire Bleu?

<running away>

I'd never heard of that one,  have to see if I can find some. I went to uni at Leeds in Yorkshire...

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Hrrrrrrrrrrrrrrm......... so situational. If I'm taking into account meals that incorporate a particular cheese, I'd have to play it safe with mozzarella. I'm just too addicted to pizza. Though no parm would be a blow regardless to the pizza. Maybe a good cheddar would work too, not quite authentic for Italian/Italian inspired cuisine but goes well with the toppings I like and cheddar is more versatile overall (for generic sandwiches, eggs, classic macaroni and cheese, etc.). Yeah, cheddar I guess. Though a fresh mozz would also be acceptable for some mexican dishes, my other big go to, which I've never been down with the use of cheddar on. (Particularly the whole shredding some cheddar on nachos and pretending like its real food thing! No, just... no. :D)

But then if we are talking just on its own merits, smoked Gouda wins hands down. No other cheese on its own compares to the pure flavor of smoked Gouda. The gouda would also make a better croque monsieur than the other two, even if it not as good as a Gruyere for that.

GAH, I CAN'T DECIDE.

Quote from: Roll on October 12, 2017, 03:03:27 PM
... GAH, I CAN'T DECIDE.

Ooo then you don't get any!

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Why don't you ask a hard question. My cheese is Dry Monterey Jack (http://www.vellacheese.com/pages/cheeses.html#dry) aged 7-10 months and I order three 8 pound wheels a year. Two I give as Christmas presents and the remainder I keep for myself. I grate most of it and freeze it for use throughout the years. Goes great on pasta, potato soup, in omelets and any time you want a somewhat sharp aged cheese. You can even put the grated cheese on bread and make a cheese sandwich with it.

Quote from: meganjames2 on October 12, 2017, 03:13:05 PM

Ooo then you don't get any!

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OH! Answer out of left field,  Monterey Jack! Kind of generic, but versatile because of it. Acceptable substitute for Italian softs (in this horrid one cheese only world at least, wouldn't do it in reality!), works great on Mexican, is mild enough for random sandwiches, and goes well with spicy in general which I love (ie: pepper jack). A more expensive/rare cheese would be great, but I'm being practical! :D (Also, I'm putting off doing work.)

And as I hit post, "new reply"... DENA BEAT ME TO IT!!

Double Gloucester with chives is this weeks favourite. I love cheese

Cheese wiz.  Lol, just kidding. For me it would be gruyere. Gruyere is good in so many dishes. French onion soup isn't the same with any other cheese.

Quote from: meganjames2 on October 12, 2017, 01:22:24 PM
Inspired by another thread... If you could only ever have one type/style of cheese again for the rest of your life, what would it be and why?

For me,  a good strong English Stilton. Great in a burger with bacon, or with a glass of port and crackers at Christmas.

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Id have go with a bleu or gorgonzola also.

Not sure if I've ever had the Stilton variety. 

Why?

Cause I likes it. 

Best kind of cheeseburger there is.  Goes great in salads too and with buffalo  chicken.

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Provolone. I like Gouda, feta and pecorino Romano, but pro for every day.


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Quote from: TonyaW on October 12, 2017, 05:17:26 PM
Id have go with a bleu or gorgonzola also.

Not sure if I've ever had the Stilton variety. 

I had it on a steak once I think. Didn't really strike me as noticeably different from Gorgonzola.

So many cheeses, so little time!  :D

I vote for the extra sharp white cheddar you make Mac and Cheese with.

Megan lived down in Nantucket
Where she kept all her cheese in a bucket
Her thread paid homage
To our good friend fromage
Ugh, that doesn't rhyme so fu...

Oh, hey, look at the time, I have to run.  >:-)

Megan,

A fun question but I admit to needing some help. I have always liked a range of cheeses for different applications; sharp cheddars for their bite, smooth Swiss, blue, Pepper jack......the list goes on. Lately we have been adding in some goat cheeses and some tangier cheese well beyond the traditional blue to go with wine and crackers or mixed into salads or topping lighter pizzas....Any suggestions accompanied with some sort of description of what characteristic that makes them remarkable?

Sorry if I am distorting your thread, I will retract the query if it is infringing.
Anne

Quote from: Anne Blake on October 12, 2017, 08:26:54 PM
Megan,

A fun question but I admit to needing some help. I have always liked a range of cheeses for different applications; sharp cheddars for their bite, smooth Swiss, blue, Pepper jack......the list goes on. Lately we have been adding in some goat cheeses and some tangier cheese well beyond the traditional blue to go with wine and crackers or mixed into salads or topping lighter pizzas....Any suggestions accompanied with some sort of description of what characteristic that makes them remarkable?

Hrrrm, let's see... Well, how about Gruyere, the go to cheese for French dishes despite it's decidedly non-French origin. It is a smooth, somewhat buttery cheese that just is amazing melted in the oven. When combined with some creme fraiche it is the "sauce" that makes a croque monsieur the king of sandwiches. Also, I prefer it over Reblochon (overrated brie that it is) for a non-traditional Tartiflette (in other words, cheese over potatoes = yum). Stepping away from the french cuisine, it also makes a crazy good truffle mac' and cheese (top with a bit of panko!).

The Dry Monterey Jack is similar to a sharp cheddar cheese though I think the flavor is a bit more complex. If you want to nibble on it, it's best at room temperature and sliced as thin as you can. When it's cold the flavor isn't released as fast where as at room temperature it deliver a burst of flavor. It has somewhat of an odor that a few may have issues with but once it's in your mouth, all is forgive.

The strength of a good mature Stilton is the attraction. I like a cheese that makes my gums recede when I eat it. [emoji4]

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Quote from: Devlyn Marie on October 12, 2017, 06:39:46 PM
Megan lived down in Nantucket
Where she kept all her cheese in a bucket
Her thread paid homage
To our good friend fromage
Ugh, that doesn't rhyme so fu...

Oh, hey, look at the time, I have to run.  >:-)

I thought the witness protection program had erased all records!

How did you find out about Nantucket?

Who sent you here?

I have a very particular set of skills...

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Brillat-Savarin is our official couple's cheese, and is the closest thing to eating a cloud that I've ever had.  As far as I can tell the only thing it's really good for is to eat it, but it's REALLY good at that.  If you've never tried it, we are not going to be able to count or validate your comments here.  Yes, it's THAT good. 

Erin

Pick a favorite cheese? Awk!!! What an apocalyptic question