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Posted: 2/1/2021 12:09:23 PM EST
[#1]
Quoted: Muenster and Provolone are probably the best deli cheese on the face of the planet. does velveeta go with wine? |
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Posted: 2/1/2021 12:11:45 PM EST
[#2]
I miss being able to eat cheese without feeling like my guts are being slowly ripped open the next day.
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Posted: 2/1/2021 12:15:34 PM EST
[#3]
Quote HistoryQuoted: Maybe some of you can help. I had a cheese once, like a really sharp cheddar, but it wasn't a cheddar. Had crunchy crystals throughout, and I think it had "red" in the name, maybe not. Any ideas? @Ohio Old Croc cheese has salt crystals in it. One of my favorites |
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Posted: 2/1/2021 12:17:16 PM EST
[#4]
flavored cheese curds are one of the best treats on Earth
Italian, Cajun, Spicy Pepper, etc...  |
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Posted: 2/1/2021 12:18:22 PM EST
[#5]
Quote HistoryLook, jerk, if you're gonna post pics of cheese in your smoker, you'd damn well better post pics of the finished product!!  Just sayin' 
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Posted: 2/1/2021 12:24:24 PM EST
[#6]
Quote HistoryQuoted: Current favorite Merlot BellaVitano https://gfimages.azureedge.net/p/Merlot_BellaVitano_P073015.jpg And I don't even like wine much... I celebrate the entire Bella vitano catalogue. That one in particular has a rind that’s absolutely delicious. |
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Posted: 2/1/2021 12:29:06 PM EST
[#7]
Cheese is a wonderful thing. I don't have a favorite, as different cheeses have different uses and go with different things. When i worked in the fine dining restaurant industry, i got to put together some pretty amazing cheese boards. Cheeses that you won't find anywhere except high end cheese shoppes or high end boutique food stores. That was always enjoyable.
For sandwiches, I really like Meunster or Havarti. A good cheddar on a hot sandwich, and we always have provolone in the fridge, always. It's the best on an Italian sub, or rolled up with salami and drizzled with vinaigrette on an antipasti platter.  Manchego is a hard, cheese from Spain, and one of my favorite snacking cheeses. I'm a big fan of Blue/green vein cheeses too. I put a little bit of gorgonzola in puff pastry as an appetizer, and it is great. There is too many to name, but go by the cheese counter and try some different stuff. You may find your favorite cheese is something you've never heard of before. Most places will break off and sell by the ounce, so you can try a lot of different cheeses and not be stuck with a huge block you don't like. Also, a good Parmesan wedge should always be available to cook with. Brie is great with apples and pears. I heat mine up and put local honey on it with some fruit and pine nuts, and it's the bees knees. I love this thread! |
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Posted: 2/1/2021 12:30:40 PM EST
[#8]
I like my cheese like my women.
Fat free American singles. |
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Posted: 2/1/2021 12:42:42 PM EST
[#9]
I am a simple man, Velveeta is my choice
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Posted: 2/1/2021 12:47:32 PM EST
[#10]
Cabrales , St. Agur, Pichon, Roaring 40’s, Stilton, Maytag, Roquefort...,, God Damn I love bleu cheeses.
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Posted: 2/1/2021 12:56:10 PM EST
[#11]
I like various cheese flavors ,nothing is really wrong but I switch things up depending what I am eating it with.
Generally go with plain American for toasted cheese sandwich . Sausage or meatball sandwich needs provolone . Tuna sandwich I like with a chedar . Roast beef sandwich works well with provlone but a chicken sandwich seems right with swiss. Snacking with crackers can be lots of different types including something that peppers or horsraddish added. Most any dish with tomato sauce gets woke up with some romano sprinkled on top. Grew up where the family business was a small New England grocery with attached butcher shop. Had a wheel of Cabot sharp cheddar covered by the wood "hatbox" shipping container. My uncle and father insisted on keeping the wheel of cheddar around for years as a tribute to my grandfather (original butcher and owner) well into the 1980s when most customers wouldn't consider buying any cheese that wasn't land o lakes or kraft . |
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Posted: 2/1/2021 1:01:16 PM EST
[#12]
Quote HistoryQuoted: @Ohio Old Croc cheese has salt crystals in it. One of my favorites Quote HistoryQuoted: Quoted: Maybe some of you can help. I had a cheese once, like a really sharp cheddar, but it wasn't a cheddar. Had crunchy crystals throughout, and I think it had "red" in the name, maybe not. Any ideas? @Ohio Old Croc cheese has salt crystals in it. One of my favorites These were some kind of acid crystals expressed by the cheese during the curing time, I read. I just can't remember what it was called; it was very good. |
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Posted: 2/1/2021 1:08:18 PM EST
[#13]
Quote HistoryQuoted: Maybe some of you can help. I had a cheese once, like a really sharp cheddar, but it wasn't a cheddar. Had crunchy crystals throughout, and I think it had "red" in the name, maybe not. Any ideas? If you like sharp cheddar with the amino acid crystals try some Cougar Gold in a can! http://cougarcheese.wsu.edu/ FAQs: https://creamery.wsu.edu/cougar-cheese/faqs/ ETA: You can also age it longer in the can (refrigerated of course), the oldest can I have now is from 2009. |
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Posted: 2/1/2021 1:13:04 PM EST
[#14]
Quote HistoryQuoted: I like my cheese like my women. Fat free American singles. Thorazine's alter ego? |
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Posted: 2/1/2021 1:15:14 PM EST
[#15]
Quote HistoryQuoted: White American. You commie. FPNI Boar’s Head White American is muy delicioso. |
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Posted: 2/1/2021 1:16:05 PM EST
[#16]
You're all wrong, it's swiss
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Posted: 2/1/2021 1:17:11 PM EST
[#17]
Quote HistoryThose in a couple of pounds of all beef balogna (Boar’s Head maybe) and the awesomeness is 13/10 |
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Posted: 2/1/2021 1:25:51 PM EST
[#18]
Quote HistoryQuoted: I had some as a kid. Holy crap it was good. Quote HistoryQuoted: Quoted: What happened to good old government cheese? I had some as a kid. Holy crap it was good. Made the best grilled cheese sandwiches. |
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Posted: 2/1/2021 1:27:41 PM EST
[#19]
Quote HistoryQuoted: I celebrate the entire Bella vitano catalogue. That one in particular has a rind that’s absolutely delicious. Quote HistoryQuoted: Quoted: Current favorite Merlot BellaVitano https://gfimages.azureedge.net/p/Merlot_BellaVitano_P073015.jpg And I don't even like wine much... I celebrate the entire Bella vitano catalogue. That one in particular has a rind that’s absolutely delicious. A regular staple in our household. Good stuff! |
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Posted: 2/1/2021 1:29:10 PM EST
[#20]
Asiago or go home to,your mother's basement
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Posted: 2/1/2021 1:29:39 PM EST
[#21]
I would move to Wisconsin just to eat cheese curds everyday
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Posted: 2/1/2021 1:29:57 PM EST
[#22]
Add Butterkase to your rotation.
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Posted: 2/1/2021 1:33:09 PM EST
[#23]
They're all good!
Years ago I worked in a deli and we would experiment with different meat/cheese combinations in sandwiches, we always came back to turkey breast and Provolone. |
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Posted: 2/1/2021 1:38:48 PM EST
[#24]
Quote HistoryQuoted: Add Butterkase to your rotation. Butterkase is awesome . |
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Posted: 2/1/2021 1:39:09 PM EST
[#25]
I had some post oak smoked havarti not long ago that was really good . Triple cream brie is pretty good . Comte is pretty awesome, I like the Stripey Jack English stuff . Large curd cottage , real good munster is killer , the habanero and hatch chile spiked cheeses are favorites of mine . I could go on , I like cheese . I mostly eat it with various meats/sausages on crackers with heavy beers like Scottish ales and stouts/porters , various Trappist ales. Thats the good stuff .
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Posted: 2/1/2021 1:42:56 PM EST
[#26]
Edam, because it's made backwards.
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Posted: 2/1/2021 1:46:22 PM EST
[#27]
Quote HistoryQuoted: Maybe some of you can help. I had a cheese once, like a really sharp cheddar, but it wasn't a cheddar. Had crunchy crystals throughout, and I think it had "red" in the name, maybe not. Any ideas? Red Leicester (pronounced 'lester')? |
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Posted: 2/1/2021 1:55:00 PM EST
[#28]
Cabot Extra and Seriously Sharp White Cheddar
Provolone and Cavalier Yellow American (tastes like commodity cheese) ...I was a poor growing up.
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Posted: 2/1/2021 2:10:28 PM EST
[#29]
Quoted: Muenster and Provolone are probably the best deli cheese on the face of the planet. does velveeta go with wine? Like for sandwiches? Cheese slices? Havarti , a good swiss, and a good cheddar are best IMO. For eating with crackers, sausage, wine etc. there are some fantastic cheeses out there. I have really been enjoying Pareggio and Clarina lately. Fantastic cheeses. |
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Posted: 2/1/2021 3:03:26 PM EST
[#30]
Last weekend had a crumbly English cheddar with balsamic caramelized onions.
The sweetness of the onions paired perfectly with the sharp cheddar. |
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Posted: 2/1/2021 3:05:33 PM EST
[#31]
Quoted: Muenster and Provolone are probably the best deli cheese on the face of the planet. does velveeta go with wine? Velveeta is not cheese. Pasteurized cheese product. With even more sodium than actual cheese. |
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Posted: 2/1/2021 3:12:36 PM EST
[#32]
Quote HistoryQuoted: Smoked Gouda is master race. Provolone and white Irish cheddar are close seconds. Win. Artikaas Smoked Gouda is the bomb. https://images.app.goo.gl/pbpTmkLx9Qi2uoCYA |
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Posted: 2/1/2021 3:16:32 PM EST
[#33]
Quote HistoryQuoted: Cave-aged Gruyere. ‘Nuff said. Agreed. As a bit of a weird outlier, I really like Gjetost. It's a funky Norwegian cheese, that caramell-y/peanutbuttery vibe going on. Shit's addictive, yo. |
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Posted: 2/1/2021 3:18:01 PM EST
[#34]
Quote HistoryQuoted: Red Leicester (pronounced 'lester')? Quote HistoryQuoted: Quoted: Maybe some of you can help. I had a cheese once, like a really sharp cheddar, but it wasn't a cheddar. Had crunchy crystals throughout, and I think it had "red" in the name, maybe not. Any ideas? Red Leicester (pronounced 'lester')? Belton Farms Red Fox and White Fox are fairly common in the US. Either are consistently good. |
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Posted: 2/1/2021 3:19:14 PM EST
[#35]
I love cheese. I had two different kinds for lunch today.
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Posted: 2/1/2021 3:27:13 PM EST
[#36]
Quote HistoryQuoted: I pass on everything cheese and chocolate that is made in America.... Favorite cheese: Gruyère imported from Switzerland. Try good pasta ( Rummo ) with Sbrinz imported from Switzerland. Much better than Parmigiano Reggiano. |
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Posted: 2/1/2021 3:29:09 PM EST
[#37]
Quote HistoryQuoted: I pass on everything cheese and chocolate that is made in America.... Favorite cheese: Gruyre imported from Switzerland. |
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Posted: 2/1/2021 3:53:38 PM EST
[#38]
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Posted: 2/1/2021 4:09:38 PM EST
[#39]
Cougar gold is over rated. It’s not that it’s not good, it’s just that I don’t think it’s as great as everyone thinks it is.
Halloumi for the win. Grilling cheese is best cheese. When the cheese is the cracker, you divide by zero and go to the next level. I did some pan seared halloumi, cream cheese and smoked salmon the other day, that shit was unreal. Aged Smoked Ghost pepper is the next best ticket. The ladies always seem to congregate around my smoked chipotle cheddar. In cheese we trust. All others pay cash. 
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Posted: 2/1/2021 4:38:19 PM EST
[#40]
Quote HistoryI know, right. Freakin' Norwegian crack |
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Posted: 2/1/2021 5:52:29 PM EST
[#41]
Quote HistoryQuoted: Red Leicester (pronounced 'lester')? I believe you have it, sir. |
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Posted: 2/1/2021 5:55:48 PM EST
[#42]
Quote HistoryQuoted: Belton Farms Red Fox and White Fox are fairly common in the US. Either are consistently good. Quote HistoryQuoted: Quoted: Quoted: Maybe some of you can help. I had a cheese once, like a really sharp cheddar, but it wasn't a cheddar. Had crunchy crystals throughout, and I think it had "red" in the name, maybe not. Any ideas? Red Leicester (pronounced 'lester')? Belton Farms Red Fox and White Fox are fairly common in the US. Either are consistently good. The Red Fox package looks right. Thanks; now if I can just find some somewhere. |
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Posted: 2/1/2021 6:01:09 PM EST
[#43]
Quote HistoryQuoted: Havarti is MasterRace. This is correct. |
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Posted: 2/1/2021 6:14:08 PM EST
[#44]
It’s not easy being cheesy.
I love it all. |
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Posted: 2/1/2021 6:21:36 PM EST
[#45]
Anybody ever been to CheeseHaven in Port Clinton Ohio?
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Posted: 2/1/2021 6:31:33 PM EST
[#46]
Quote HistoryQuoted: Look, jerk, if you're gonna post pics of cheese in your smoker, you'd damn well better post pics of the finished product!! Just sayin' I know, I need to take some pics. I will next time, if interested in the process I used Malcom's - works perfect. Check out his channel - he is a BBQ master. His smoked macaroni and cheese is awesome. Malcom's smoked cheese |
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Posted: 2/1/2021 6:32:31 PM EST
[#47]
Cheese is just milk bread.
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Posted: 2/1/2021 6:36:54 PM EST
[#48]
Too many to list off.
Parm reg, pecorino, Camembert, Gouda, Swiss, fresco, mozz, American...the list is endless |
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Posted: 2/1/2021 6:37:57 PM EST
[#49]
Quote HistoryQuoted: https://foodanddrink.scotsman.com/wp-content/uploads/2018/01/MD-20-20-FB-750x400.jpg This pairs well with Velveeta. 
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Posted: 2/1/2021 6:38:58 PM EST
[#50]
Quote HistoryQuoted: I love cheese. Sharp cheddars, mild cheddars, feta, fresh mozzarella, pepperjack, provolone, swiss, everything! all depends what I'm in the mood for or what I'm eating with it,cheese is a gift from god |
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