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Related: Culture Forums, Support ForumsTrue Dough
(17,448 posts)my humor. Pure cheese!
debm55
(25,851 posts)Gouda but Romano Runs a close second 😊
debm55
(25,851 posts)mpcamb
(2,888 posts)Am I paying for air?
I dont think theres any weight to the air in the empty holes! 😊
Both Gouda and Swiss are fermented cheeses thus healthy
debm55
(25,851 posts)Wonder Why
(3,435 posts)Coventina
(27,245 posts)I don't know what it is, but I could eat it 'til I was sick.
I do love a fresh mozzarella in caprese salad as well. That would be my runner-up.
debm55
(25,851 posts)JustABozoOnThisBus
(23,417 posts)Sharp Provolone and Gruyere are great in omelets.
debm55
(25,851 posts)grumpyduck
(6,321 posts)sharp cheddar. For "special munching," Stilton or Double Gloucester.
debm55
(25,851 posts)Probatim
(2,579 posts)Having said that, it's tough to pick a favorite cheese.
I love Cabot's Seriously Sharp cheddar - it's delicious as a snack with tart apples, it melts well for quesadillas, and tastes great period.
I also love Romano cheese on pasta and pizza (after it comes out of the oven).
And while I'm a bit of cheese snob, one of my guilty pleasures is Velveeta Mac and Cheese. I almost can't stand it out of the package but it's so good in mac and cheese.
So there you go - my true cheese confession.
debm55
(25,851 posts)Ocelot II
(116,150 posts)It all depends on what you're using it for. The only kinds of cheeses I don't much care for are brie and bleu cheese. I don't think I'd like casu marzu, either, on account of the live maggots.
Permanut
(5,747 posts)Jarlsberg swiss is number one on my list
Ocelot II
(116,150 posts)I like it better than Swiss - the flavor is mellower.
Permanut
(5,747 posts)IcyPeas
(21,973 posts)Extra sharp cheddar is probably my favorite.
debm55
(25,851 posts)DBoon
(22,458 posts)A cheese to go with a fine white wine is not a cheese for pizza. No single type of cheese is delicious in every use.
Even Velveeta has its place, though I have not yet figured out where that is
Permanut
(5,747 posts)Haven't tried it though.
debm55
(25,851 posts)Also, it's a good melty cheese for burgers.
I wouldn't make a sauce with it, though.
debm55
(25,851 posts)ProfessorGAC
(65,628 posts)..."yes". There is no cheese we don't like! Well, my wife doesn't care for feta. Everything else is on the menu.
One in particular we just started using is queso fresco. Reminds me a lot of scamorza, which was my fave as a kid.
debm55
(25,851 posts)Niagara
(7,826 posts)Cheese has been treating me horribly lately.
I'm thinking that I might have to have a lactose test done sometime soon.
Elessar Zappa
(14,177 posts)Niagara
(7,826 posts)pandr32
(11,663 posts)Something else might be going on. What are you eating your cheese with?
Niagara
(7,826 posts)With some gluten free Sweet Chili chips. I have a non-celiac sensitivity to gluten, there's no actual "test" for the non-celiac sensitivity, only years of a food diary helped me determine this. I've also been diagnosed with fibromyalgia in the beginning of 2017.
The chips are suppose to be gluten free, unless there's cross contamination happening on the food line.
The same company that makes the chips, also makes a pancake mix that so far I haven't had any issues with.
Looks like I'll have to start another food diary and start more food trials and errors.
pandr32
(11,663 posts)Costco has organic corn chips for a good price--three ingredients, one being sea salt.
Remember that "natural flavors" don't mean they are good to eat. There are over 100 chemicals that can fall under that banner, various "extracts" can also be unhealthy. The grains themselves can be full of food-born contaminants either from crop control or processing methods.
Since you already have an autoimmune condition the miseries with food just get worse (I have an autoimmune disease). It is good you are keeping a diary, but unless wheat is unbleached and organic, the chemicals and toxins used to process the grain are what make it so problematic. Gluten, a protein, gets the rap far too often. Also--gluten free has become a big industry.
Try to add more fermented foods (including sourdough), natural vinegars, real Greek yogurt, a variety of organic oils, and organic whole grains and legumes to help get your gut functioning properly. It takes a bit of time. Well worth it.
My mast cells flare and cause me to be ultra-sensitive to processed food. I make all our breads and baked goods, have had a sourdough starter going since 2016, buy organic as much as possible, and grow a variety of herbs in pots on our lanai (porch). I do not eat meat, but my husband does. My health has improved tremendously.
Big Agra is killing us. A handful of mega-corporations control almost everything and they do not care about us at all.
The best way to fight back is to stop buying their crap and caring for ourselves.
Hugs to you.
debm55
(25,851 posts)Mme. Defarge
(8,081 posts)If youre not a cheese snob, Trader Joes has wonderful white cheddar.
debm55
(25,851 posts)Redleg
(5,869 posts)Smoked gouda is quite gooda.
Irish cheddar is quite nice too
Parmigiano Reggiano with Italian fooda
and Munster works on a cracker or two
debm55
(25,851 posts)Redleg
(5,869 posts)but I did try to give it rhyme and meter in the few minutes I took to type it.
Elessar Zappa
(14,177 posts)OldBaldy1701E
(5,253 posts)debm55
(25,851 posts)debm55
(25,851 posts)Lifeafter70
(216 posts)But my absolute favorite is Delice de Bourgogne. It a ripened buttery chees with a blue finish. Trader Joe's carries it along with many other imported cheeses. They have a larger selection than many grocery stores.
debm55
(25,851 posts)Golden Raisin
(4,621 posts)debm55
(25,851 posts)debm55
(25,851 posts)bahboo
(16,407 posts)debm55
(25,851 posts)Emile
(23,443 posts)debm55
(25,851 posts)Cheddar''s #2, Swiss #3.
debm55
(25,851 posts)Gruyere's not easy to find, and we drove through the town years ago on trip around France.
jpak
(41,763 posts)Yum
debm55
(25,851 posts)ariadne0614
(1,753 posts)Also 3, 6, and 12-month. I also use a lot of feta, Provolone, Muenster, Parmisiano Reggiano. Cheese!
debm55
(25,851 posts)enid602
(8,708 posts)Queso cremoso, served with an equal portion of quince.
debm55
(25,851 posts)brush
(54,081 posts)debm55
(25,851 posts)Thunderbeast
(3,434 posts)With a slice of a tart apple.
debm55
(25,851 posts)jpak
(41,763 posts)And ate the living fuck of their cheese.
When I left, the finance officer said I ate $9000 worth of cheese.
Hey they put it out there...
I've been told I'm a Norwegian Maritime Legend
Hee hee
electric_blue68
(15,107 posts)Last edited Sat May 4, 2024, 05:06 PM - Edit history (1)
Those are my favorites. I like a bunch of others, too.
I didn't know provolone came in a aged sharpener form till I was visiting an Italian nabe (but not Little Italy). Like that, too.
And blue cheese dressing (originally Marie's, now Trader Joe's). Got to like that in my mid 50's. I avoided blue cheese till then, but my mom loved gorgenzolla.
There was a wonderful restaurant on Chambers St that was above a cheese store that highlighted cheese dishes . This was a favorite of the office I was working in. So I went to try it. In fact that cheese store had my first Xsharp cheddar w garlic!
Anyway you'd go up these stairs in a slightly questionable stairwell... I was thinking 'WHAT am I doing here?" 😄
But you went through the door into this lovely brick walled eatery! Yum, the food was very good. Definitely went a few times. 🥰
And, in fact my friends' had the same reaction going up those stairs.😄
debm55
(25,851 posts)Upthevibe
(8,133 posts)Without question and it's not even close.............BRIE!
In fact, Brie is one of my favorite things to eat.....Placed on some Pepperidge Farm Crackers and melted is perfection...
debm55
(25,851 posts)Brie only
debm55
(25,851 posts)Different Drummer
(7,706 posts)American
Swiss
Brie
Bleu
debm55
(25,851 posts)Paladin
(28,307 posts)Discovered it a couple of decades ago; have loved it ever since.
debm55
(25,851 posts)dembotoz
(16,881 posts)you must all be WOKE
i do not see velveta either.......
my default setting is chedder
debm55
(25,851 posts)like, Noting personal.
AllaN01Bear
(19,127 posts)debm55
(25,851 posts)justgamma
(3,667 posts)We used to call it green cheese.
debm55
(25,851 posts)spooky3
(34,582 posts)I cant keep them and crackers in the housetoo tempting
debm55
(25,851 posts)thanks!
3catwoman3
(24,188 posts)Xtra sharp cheddar for Mac-n-cheese.
Jarlsberg, Brie or Camembert on crackers.
Mozzarella on pizza, and Parmesan/Romano combination on pasta.
debm55
(25,851 posts)beveeheart
(1,373 posts)Epoisses is the only kinda stinky cheese I like. A favorite especially in the winter.
debm55
(25,851 posts)TexasBushwhacker
(20,272 posts)I also snagged some French onion havarti that was delicious, but I haven't been able to locate it again.
I like halloumi cheese too. It softens but doesn't melt, so you can actually cook sticks of it in a pan - cheese sticks without breading!
debm55
(25,851 posts)it at the store.
TexasBushwhacker
(20,272 posts)that has gourmet eats. The brand was "Roth".
AllaN01Bear
(19,127 posts)Wolf Frankula
(3,610 posts)Txiberta with seafood, and cheddar with burgers or hot dogs.
Wolf
RazorbackExpat
(67 posts)But I can't find it anywhere.
As for more available cheese, I like most all of the other cheeses mentioned in the Monty Python cheese shop sketch, although I admit I've never had Czech sheep's milk cheese and Venezuelan beaver cheese
Jeebo
(2,045 posts)For eating straight, or on cheese toast, I prefer longhorn style colby cheese. For macaroni and cheese, I prefer sharp cheddar cheese. And, I might add, I am the ONLY person I've ever encountered who puts enough cheese on macaroni and cheese. For submarine sandwiches, I prefer swiss cheese. On pizzas, I prefer ... whatever kind of cheese that is that they put on pizzas, I don't know what kind it is.
-- Ron
Luciferous
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