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Favorite Type Of Cheese
- Thread starter Fairygirl
- Start date
Add me to that list although I do enjoy Stilton too.
Let's be honest, I like most cheeses.
Fairygirl
New member
I have to agree with you...even though I tried Provolone cheese recently and I thought it was disgusting! Other than that, I've never tried a cheese I didn't like
I have tried some that I did not care for, but not many. I like pepperjack and colby longhorn style also. Just finished a block of Cabot horseradish. Home smoked swiss is another favorite. If you ever have some good smoked in a smokehouse cheese you will never forget it.
LOVE provelone. Also that cheese that is red and yellow and comes in the plastic cup! I forget the name hahaha
You dummy! That was not cheese! It was the red solo cup they used for a chew spit cup. Must have got thick in the heat.
Aw that's fuckin gross 
as yet, brillat-savarin. nothing better. although i'm gonna get another cheese, (it's in a box), that i see being possibly better.
2nd, i luv several different triple-creams.
cambazola is great stuff, too. equally good as ^ when i'm iso a creamy, yet tangy cheese.
feta, -brined- is another, & gorgonzola, & herbed chevre at times.
for pizza, whole-milk mozzarella w/ provolone w/ a topping of whole milk ricotta.
i get a new cheese & an old fave most weekly, or 1 of the 2 if i'm being rushed.
last pick was this:
2nd, i luv several different triple-creams.
cambazola is great stuff, too. equally good as ^ when i'm iso a creamy, yet tangy cheese.
feta, -brined- is another, & gorgonzola, & herbed chevre at times.
for pizza, whole-milk mozzarella w/ provolone w/ a topping of whole milk ricotta.
i get a new cheese & an old fave most weekly, or 1 of the 2 if i'm being rushed.
last pick was this:
Attachments
Cabot's Seriously Sharp Cheddar. Vermont's finest. 
Crimson Fire....made at the washington state univ. creamery school.
www.wsu.edu/creamery Good stuff.I order several cans during cold months
so I can enjoy it year round. and yes it adds a zing to a serving of camel toes!!!!!!!
www.wsu.edu/creamery Good stuff.I order several cans during cold months
so I can enjoy it year round. and yes it adds a zing to a serving of camel toes!!!!!!!
Cabot's Seriously Sharp Cheddar. Vermont's finest.
Amen to that brother.
I also have a fondness for Loraine Swiss.
Guy promised his wife he would name the cheese after her if she let him make it for sale. Small holes and very lacy in texture.
Plant burned down a few years ago and they simply have not been the same since.
Don't forget Kraft Singles!!! 
Fairygirl
New member
Don't forget Kraft Singles!!!
They are good for grilled cheese
They are good for anything
Just ate a slice as a snack OH and add grilled cheese to that cotton candy thread, thanks for the reminder
and yes it adds a zing to a serving of camel toes!!!!!!!
First thing that comes to my mind too that goes well with cheese.
Don't forget Kraft Singles!!!
nooooooooooooooooooo! rustyyyyyyyy! that's plastic.
tho yum, grilled cheese. we got those wrapped singles as tots. land-o-lakes deli slices later. my friends used to beg me to make 'em grilled cheeses when we stumbled quietly (to us, anyhoo) thru the door as teenagers. they couldn't get why they were so good. me neither.
now i know- it was that teensy old-school all-clad copper-coat (not core) pan, the absurb amount of butter i tossed in per sammich (2-4 tbsp.), & the amount of cheese. they're good yet!
Pretty much all of them. However, my all-time favorites are Dubliner, Roquefort, and Double Gloucester!
However, my all-time favorites are Dubliner, Roquefort, and Double Gloucester!
Don't forget Kraft Singles!!!
..........and the Velvetta! Never forget the Velvetta.
Fairygirl
New member
I love Velveeta in my mac and cheese!..........and the Velvetta! Never forget the Velvetta.
PORT WINE!
i'd as soon pass than put that in a macaroni & cheese. i'll make a simple bechamel,- it takes 20 minutes or so- then onto the cheese- shelf cabot, cheese-monger aged cheddar, ur own blend of rather sharp/tangy cheeses like a dab of a bleu, frank's, mustard, s/p, worcestershire.......
i am being kind when i say i avoid velveeta at all costs.
knew that well b-4 culinary school- i think i drew the line @ 14.
i am being kind when i say i avoid velveeta at all costs.
knew that well b-4 culinary school- i think i drew the line @ 14.
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Cheddar, sharp and mild.. all of Cabot's flavoured cheeses are really good.
Swiss... Brie, Wensleydale (can't find it in this country) and a lovely one I fell in love with a couple of years ago.. Gjetost.
For grilled cheese it's got to be Velveeta slices.
Swiss... Brie, Wensleydale (can't find it in this country) and a lovely one I fell in love with a couple of years ago.. Gjetost.
For grilled cheese it's got to be Velveeta slices.
I forgot one.
Cream cheese/Philly.
On bagels, celery sticks.
Throw a couple of tablespoons of softened cream cheese in your hot cooked spaghetti and stir it in.. before you add the spaghetti sauce..
Oh my.
Delish.
Cream cheese/Philly.
On bagels, celery sticks.
Throw a couple of tablespoons of softened cream cheese in your hot cooked spaghetti and stir it in.. before you add the spaghetti sauce..
Oh my.
Delish.
luv u jus' the same & u know it~
hehe.. well, sometimes I make grilled cheese with swiss and pickle slices.
Does that save me? lol
Like a Cuban ya know, only no meat
Does that save me? lol
Like a Cuban ya know, only no meat