what's your favorite cheese

Mine is an aged gouda 1-1.5yrs. second would be a blue cheese third is called ski queen.

My favorite is melted.

Asiago

Ever heard of fromunda cheese ?

nacho

Gouda on a burger is good eats

Smoked pepper jack from Fischer’s.

provel or muenster

Hobodeek cheese is purdy good I hear too. Never tried it tho

Sharp cheddar

aged swiss

Extra sharp cheddar

String

Nacho

Fresh cheese curds

baked brie/sourdough rolls and some chianti around a fire on the side of a mt. in the northern rockies, the weather girl and I could do a live weather report for y'all.

or whatever whataburger puts on the japaleno bacon burger.

No doubt! It’s the forever young, clean Pam of cheeses!

anyone sell it down here?

Cheez whiz

Swiss - but sometimes it feels like they keep making the holes bigger and bigger and rippin’ me off.

Swiss

Smoked Gouda
Sharp Cheddar

Mozzarella if it's a pizza

...------

Not that I’ve found. I‘ve always had to buy a bunch up there at a Schnucks, and then personally import it.

We eat a lot of pecorino romano around here . . . it's spensive too!

I took a pack of the HEB sharp cheddar squares in my little cooler out to the deerstand this morning

Medium cheddar straight off the block or extra sharp cheddar when cooking. It HAS to be Tillamook.

Sharp Cheddar

Tillamook is the best cheese brand I have had.

that 1 is good \
but
nothing touches Velveeta

Cheddar so sharp that it feels like it's stripping the enamel from your teeth .

Combine that with a log of summer sausage and saltine crackers .

Fishin' food !

Melted, don’t eat it unmelted.

And definitely not blue cheese

all of them, except this one

some of y'all need to expand your cheese horizons

Really ? I guess you don’t know where it originated from either then ?

American

German Koch cheese. Eat some on an English muffin 2-3 times a week for breakfast. Made with cottage, monterey jack, and caraway seed melted. Great stuff and not bad for you.

I’ll bet you do buddy .... I’ll bet you do .....

I've heard of that stuff...seems people put it on salad.
I don't eat salad.

Was the government cheese American?

No I think that was plastic

Colby Jack and provolone are what I eat the most of.

lol. The country of Grundle I believe

Upvote on this. Great cheese from a great little store in Muenster.

Mark, I know you spend some time in Northern California. I bought some cheese called Humboldt Fog made in Humboldt county when I was out there. It was a goat cheese I believe, but it was really tasty.

Extra sharp (aged at least two years) Wisconsin Cheddar.

I'm a cheddar guy.

I can agree with this. I visited their factory when I lived in Oregon and had some cheese curds....delicious. I buy the extra sharp white cheddar for snacking.

Manchego

American

Any kind except Fresh Cut.

Good Luck,
Bozz

Swiss or smoked cheddar

Best bacon cheese burger Ive ever had was at Jack Russells Brew Pub in Bar Harbor Maine, many years ago. Hamburger, Canadian bacon and smoked gouda. Never had anything like it since. That smoked gouda has a definitive taste.

I think it gets better the longer it ages, too, even in your fridge. Problem is keeping a block long enough to see results. Disappears fast at my house.

I've never heard of it, but Central Market has the best cheese dept. in these parts, and they might be a source.

Good stuff....we got to a deli on the coasr while we are there that serves that brand. You are right. Its really good.

Emmentaler (that is Swiss cheese if you happen to be in Switzerland).

You like that cheese??

Smoked Gouda for the win!

This will do just fine!

Absolutely!!

Now there ya go!!

I LOVE it!!

Oh YES!!

You are talkin' my LANGUAGE!

I am ......THERE!!!

Whiz

It’s considered one of the kings of Italian cheeses.

I always have it on hand because I get tired of Parmesan cheese

The white cheese they serve in Mexico for queso flamedo.
If you know you know. If you don’t you’re deprived.

I love cheese and eat it every day but I’m not a cheese snob.

I’ll buy any store brand cheddar, Swiss and colby jack

But for pasta, I use Parmigiano-Reggiano or Locatelli Pecorino Romano. Parmesan is made from cow’s milk where Pecorino is made from sheep’s milk. Big difference.

some of y'all who think sharp or mild cheddar is the bomb need to go to central market and just try other cheeses.

They had a thousand pound wheel of Parmesan at central market once.

To be fair , the OP did ask for "favorite" cheese . I've tried a lot of cheeses including a goat cheese made by a lady at work . It tasted great but let's just say that it was a moving experience .

I am the OP

When I was just a wee youngster I vowed to never eat goat cheese made by a lady at work. Sounds prophetic now.

That’s a lotta’ cheese!

It takes a lot of time and work to age a wheel of Parmesan and there’s an art to even cracking one.

We buy mostly sharp cheddar, swiss, colby jack and pepper jack, but my all time favorite is sharp or extra sharp gouda. When our daughter went Tarleton, there was a dairy between Dublin and Stephenville that made some really good cheeses, their sharp and extra sharp gouda was best.

Mr Scagnetti, with all due respect, I know you made a proclamation to distance yourself from cheese snobbery, but the two pictures you posted, coupled with your comments here...ummmm, are you sure? (No judgment from me)

How about this, what is your attitude toward cheese that can be sprayed out of a can?

Casu Marzu...

I like all kinds of cheeses, but I'd probably go with a smoked extra sharp cheddar, smoked pepper jack, or smoked gouda as favorites. It really depends on what other food it's complimenting. Smoked extra sharp cheddar and some well-spiced deer/elk summer sausage is heaven.

I'm not a big fan of bleu cheese, but the Bleu Cow burger from M&O Station in FW is pretty good.

So , you asked for an opinion just so you could suggest an alternative ? Bunker much ?

Smoked swiss or those delicious port wine cheese logs for Christmas holiday time.

Moe,Larry....Cheese!

Extra Sharp......Pepper Jack

That is some good stuff.

Nope . It comes fromunda deez nutzzzzzz

That should go well with duck sausage Nick. Ever had any duck sausage?

Probably Gouda but I also like a very sharp cheddar. Used to work in a cheese plant years ago, we would make our own little 25 pound blocks of cheddar for ourselves, at the time I thought it wad the best ever.

Cold. Or hot.

Nope

Baby Swiss. I don't like paying for the big holes in regular Swiss.

That melted cheese with the olives in it on the bread at Schlotzkys. Shiiiiiiiiiii

Nobody claiming the cheese you squeeze out of the pack in an MRE?

We buy more Extra Sharp Cheddar and Pepper Jack than any other cheese, but for just eating by itself nothing beats a smoked cheese. Had Ammerländer Smoked Swiss when I was stationed in Germany that was to die for.

Pepper Jack, and glad I saw this post, going to the fridge as I type!

Smoked Gouda for sammiches.
Blue Cheese for a bacon/blue cheese salad
Generally Pepper Jack for burgers
The Blueberry Goat Cheese was my favorite the last time the wife made a shark coochie board

Smoked habinero Jack from Fishers

Gouda and sharp chedder.

anyone remember the Wisconsin swiss blocks at the Old San Francisco steakhouse?

Pepper Jack cheese!

Havarti is great for sandwiches.
Smoke Gouda for snacking
Blue cheese for salads or melted on potato chips like Humperdinks used ot do.

There is a deadly art to “cuttin’ the “cheese””.

That cheese block akes me miss Italy, cheese shops are scattered around like Starbucks over here.
And meat shops! Just walking into one and breathing in makes you think like you've died and gone to heaven.
Here's a couple I created from my Umbria portfolio: