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Favorite Cheese?

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Word_of_the_Lord
Posts: 8150 - Karma: 50,851
Piggybacking off of the lactose intolerance thread, what's your favorite cheese?

Too many I'd say. Here's a few...

Cheddar of course in all varieties. Sharper the better.
Smoked gouda
Bleu cheese- the zestier the better. Bring on the mold!
Parmesan whole (not shaved.... Blocks of it).
Basically any cheese with a fancy name.


Only cheese that deserves extinction is Swiss. Smells like an asshole and has minimal taste. Melts great but otherwise is worthless.
Jan 10 2020 12:00AM 5 1
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TRVP_ANGEL
Posts: 11961 - Karma: 104,457
two-bite mozzarella balls, except that doesn't exist so i just use regular sized mozzarella balls
Jan 10 2020 12:23AM 4 0
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elcheapo
Posts: 3449 - Karma: 13,916
Parmesan, brie,roquefort, cream cheese goat cheese it's a 100 way tie I tell ya
Jan 10 2020 12:34AM 1 0
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OregonDead
Posts: 6461 - Karma: 19,241
limburger mmmmmmmm
Jan 10 2020 12:35AM 2 0
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oldmanski
Posts: 2438 - Karma: 14,328
Pepper Jack

I worked at a cheese plant for a few years and when we would make the pepper jack, I would go get some pepper jack cheese curds, holy shit were they the bomb!
Jan 10 2020 1:42AM 3 0
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dudesh1t
Posts: 80 - Karma: 38
munster
Jan 10 2020 4:03AM 1 0
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Moist_Oatmeal
Posts: 60 - Karma: 108
Pepper Jack
Jan 10 2020 8:41AM 3 0
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-eREKTion-
Posts: 1374 - Karma: 8,139
For a burger, American. There is no other option it was literally processed and engineered to have a perfect melting point.
Jan 10 2020 9:49AM 5 0
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Jems
Posts: 4847 - Karma: 53,135
I fucking hate cheese


it smells bad and tastes nasty
Jan 10 2020 10:33AM 1 9
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Chron_Rabbit
Posts: 986 - Karma: 1,603
string cheese is the only cheese I'll eat by itself. american for burgers. gudda for grilled cheese. pepper jack is fire on most anything.
Jan 10 2020 2:46PM 1 0
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OregonDead
Posts: 6461 - Karma: 19,241
oldmanskiPepper Jack

I worked at a cheese plant for a few years and when we would make the pepper jack, I would go get some pepper jack cheese curds, holy shit were they the bomb!


fresh cheese curds are hard to beat. gotta get them fresh so they squeak when you eat it. I grew up calling it squeaky cheese
Jan 10 2020 2:55PM 2 0
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.nasty
Posts: 10334 - Karma: 8,317
vermont white chedda
Jan 10 2020 6:57PM 3 0
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PeppermillReno
Posts: 4354 - Karma: -628
Gruyere
Jan 10 2020 7:33PM 1 0
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Price_Police
Posts: 444 - Karma: 1,783
Big burrata guy
Jan 10 2020 8:38PM 1 0
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dirtycommie
Posts: 3344 - Karma: 4,568
Brie, any type of goat cheese, Feta, Gouda and shredded mozzarella is the best to eat right out of the bag
Jan 10 2020 9:01PM 1 0
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dolanslebensraum
Posts: 5959 - Karma: -13,092
Swiss provolone and parmesian. I put so much parmesian on my spagetti it looks like baked ziti
Jan 10 2020 11:22PM 1 0
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No.Quarter
Posts: 5252 - Karma: 16,853
Brie is pretty great. Good Mozzarella is a close second
Jan 11 2020 12:59AM 2 0
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BigPurpleSkiSuit
Posts: 8043 - Karma: 51,395
Not even Wendsleydale?
Jan 11 2020 2:58AM 2 0
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J_PERKY
Posts: 3 - Karma: 19
Hear me out. Spray cheese. Not the best taste but you’re not gonna have more fun eating any other food
Jan 11 2020 9:58AM 2 1
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coolflash8
Posts: 3147 - Karma: 2,136
cabot cheddar or brie
Jan 11 2020 10:14AM 1 0
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Word_of_the_Lord
Posts: 8150 - Karma: 50,851
J_PERKYHear me out. Spray cheese. Not the best taste but you’re not gonna have more fun eating any other food


Cheese whiz? Hear me out. Next time you're drunk (or stoned), buy some Pringles and Cheese Whiz. A fat dude once told me to do this. It is surprisingly awesome
Jan 11 2020 10:23AM 6 0
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milotv34
Posts: 178 - Karma: 1,073
Oka or maybe halloumi. If youve tried either one of them you can at lease see where i am coming from.
Jan 14 2020 12:42PM 1 0
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_IRRELEVANT_
Posts: 944 - Karma: 4,402
Swiss cheese and Cabot cheeses
Jan 14 2020 8:50PM 0 0
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IcebergLettuce
Posts: 234 - Karma: 1,480
Personally my favorite cheese is called pule Priced at a staggering $600 per pound, this crumbly white cheese is not even available on the commercial market, with its high cost attributed to the considerable time and resources needed for production. While most cheeses are made using cow, goat or sheep milk, this cheese is made from the milk of a Balkan donkey, native only to Serbia and Montenegro, and requires 25 litres of milk to produce just one kilogram of Pule.


--Nvr tried it tho
Jan 14 2020 9:01PM 0 0
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