I voted for Swiss. Because lately I've been in a Swiss mood. But really, I love all the cheeses on the list except for blue cheese.
:)
Although my favorite pizza is just the crust and lots of tomato sauce
That's just not right.
:P 8) :D ;D
Although my favorite pizza is just the crust and lots of tomato sauce
That's just not right.
:P 8) :D ;D
I said mild cheddar. It's tasty on a Ritz. ;)
But I like most of them. I've never had limburger.
Is feta the kind that's on a Greek salad? I like that, too.
Muenster and Brie, the guests scarf 'em up at my doo dahs! If I serve cheddar, or provolone, people just nibble a little.
Having said that, probably my favorite is mozzerella when it's on a pizza. Although my favorite pizza is just the crust and lots of tomato sauce! :)
I have no idea what sharp cheddar is. ???
I couldn't possibly choose just one - I really like all those listed (with the exception of Limburger, which I've never tasted). It depends on what I'm eating or cooking or what mood I'm in. I could live on chunks of cheese and a good crusty bread.
It's just a very strongly flavored cheddar, Fabienne. I prefer it over mild cheddar, simply because I like that it has kind of a "bite" to it. In fact, I prefer stronger flavored cheeses over the milder ones (such as a mild provolone, which can be bland). Have you ever tried Pecorino Romano - that's an Italian cheese that I like. It also has quite a "bite" to it, though!
Marie
Amen!
We were in Pecorino country in Italy. We visited Pienza, which claimed to be the pecorino capital of the world (and thinking about the huge number of cheese shops selling nothing but pecorino, i think they were right LOL).
We refer to is as 'stinking cheese' LOL. I've never eaten it, maybe I should try it someday. I like strong cheeses.
Although I love Stilton, my preference goes to French or our own cheeses, like saint nectaire, camenbert, maroilles,.. hmmmm.
I just Googled nectaire at http://www.cheese-france.com/cheese/saint_nectaire.htm and it sounds delicious! Does it taste anything similar to gouda?
I can't think of a cheese I don't like but my favourite is really creamy blue stilton,not the crumbly stuff.I like to be able to spread it on fresh crusty bread or crackers.
Actually there is one cheese even I can't stomach and that is a pericularly pungent one called,stinking bishop, and it really does stink.
:laugh: :laugh:
I remember you telling us about Stinking Bishop once before Fiona! That sounds very much like limburger, which I think is "off the charts" stinky. WHEEW!! :P
I don't know how people eat things like that. But I'm probably not a very good judge, because I really don't like cheese all that much.
I thought I remembered mentioning it before.We were served it at a dinner party once, and myself and husband thought it was a joke.When the lid came of the container the smell was so bad it made our eyes run.We left the table utterly convinced as I say that it was an after dinner party joke.
To our chagrin, it wasn't and despite trying to laugh it off we offended our hosts!
Not really. It's a lot tastier, in fact. I think the richness of the taste has to do with the fact that this is a farm cheese, and the taste is influence by the food the cows are given.
It's not a strong taste, but really rich and nutty. The taste also varies during the season. It's delicious.
I can't think of a cheese I don't like but my favourite is really creamy blue stilton,not the crumbly stuff.I like to be able to spread it on fresh crusty bread or crackers.
Actually there is one cheese even I can't stomach and that is a pericularly pungent one called,stinking bishop, and it really does stink.
Kelda, you told me about the haloumi cheese. I'll try to find some. It sound interesting. I was saw Nigella Lawson on tv make something with it, but I had no idea what the cheese was.I am going to make that tomorrow.I am salivating justb thinking of it.I love baked brie but this sounds a whole heap better.
And I love Epoisse cheese. Have you ever tried it in the oven? You make little holes in it with a fork and pour a bit of white wine in them. Then you put in in a low heat oven for a few minutes, so the cheese starts to melt a bit. Put it on crusty french bread, hmmmm, delicious.
The Epoisse cheese with wine sounds delicious and I wondered why I'd never heard of it, so I googled it and found out it's banned in the U.S. :-\ The description of the aroma in this article is pretty amusing, though: "like your 15-year-old son's socks after a baseball game, but in a nice way." :laugh:
http://money.cnn.com/pf/features/popups/banned_products/frameset.2.exclude.html (http://money.cnn.com/pf/features/popups/banned_products/frameset.2.exclude.html)
But I'll try to find the haloumi!
Marie
And I love Epoisse cheese. Have you ever tried it in the oven? You make little holes in it with a fork and pour a bit of white wine in them. Then you put in in a low heat oven for a few minutes, so the cheese starts to melt a bit. Put it on crusty french bread, hmmmm, delicious.
The Epoisse cheese with wine sounds delicious and I wondered why I'd never heard of it, so I googled it and found out it's banned in the U.S. :-\ The description of the aroma in this article is pretty amusing, though: "like your 15-year-old son's socks after a baseball game, but in a nice way." :laugh:
http://money.cnn.com/pf/features/popups/banned_products/frameset.2.exclude.html (http://money.cnn.com/pf/features/popups/banned_products/frameset.2.exclude.html)
But I'll try to find the haloumi!
Marie
So, Leslie and I went to Leuven yesterday and a visit to the cheese shop was imperative.
We had a lovely meal with very nice cheese, bread, beer and wine (white and red).
The cheeses we had were: Saint Nectaire, Reblochon, Brie de meaux, Stilton, and a goat's cheese from Rocamadour. Except for the Stilton, all were from France. Good cheese, good wine, good company, what more do you need?
:) :)
So, Leslie and I went to Leuven yesterday and a visit to the cheese shop was imperative.
We had a lovely meal with very nice cheese, bread, beer and wine (white and red).
The cheeses we had were: Saint Nectaire, Reblochon, Brie de meaux, Stilton, and a goat's cheese from Rocamadour. Except for the Stilton, all were from France. Good cheese, good wine, good company, what more do you need?
:) :)
I didn't like blue cheese for the longest time but for some reason, I am very much into it now.
Another favorite: aged white cheddar cheese.
I always thought blue cheese was disgusting...but I had it in a salad with fruit? wunnnerful!!
Never tried it with fruit before.. I'll keep it in mind.
We were in Rockport, MA weeks back and went to this awesome little restaurant that served the most amazing salads.
I ordered a Caesar salad with roasted salmon and blue cheese sprinkled on top.
Man, it was delicious.
I think that was the beginning of my blue cheese phase... :)
I always thought blue cheese was disgusting...but I had it in a salad with fruit? wunnnerful!!