Cheeses - Favorites, recipes, & more

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McDonald's makes some amazing cheese. It's like a cross between American, sharp cheddar, and pepper jack.

And those happen to be my three favorites which is why I love their cheese so much.

I'm not real fond of white cheeses, it has to have some sharp or tang to it. I think that's maturity in the process, but idk cheese.
 
Brie melted over a steak is pretty damn good.

I like creamy cheeses best, among the ones I’ve tried:

Fromage d'affinois is like brie, but better. So good just spread over toasted no-knead bread. The garlic herb version on bread is the perfect cheesy garlic bread- no sogginess from butter.
La Tur
St. Marks is woooooonderful heated up
Bread cheese is the blandest, most boring cheese when cold, but grilled? Holy shit it tastes just like a grilled cheese sandwich.
 
Última edición:
How has nobody mentioned Limburger in this thread? Yes, I know, it smells vile, but it tastes great.

Put it on slices of toasted pumpernickel, with harsh brown mustard, horseradish, and thinly sliced red onions, and it is paradise.

(Yes, I know the standard is rye, but if you think about it even a bit you will understand why pumpernickel is the way to go.)
 
I love mixing cheeses. I am a cheese whore. I made this roux/white sauce recipe that has Jarlsburg or Masdam (although I guess any Swiss will do) that I mix with freshly grated Parmesan, then add in plenty of freshly ground mixed pepper and a bit of sweet basil. I find the Parmesan and pepper cut nicely through the fatty Swiss cheese and it balances really well, with the sweet basil adding a touch of sweetness. I use it as both a pasta sauce and Mac n Cheese base. I also like mixing Swiss and Old English in sandwiches. Another cheese I love is chèvre on warm bread with slivers of my society garlic leaves on it (I think it’s also known as garlic chives but they’re really not. It’s a more mellow garlic flavor since it comes from the leaves and not the bulb). I’ve had an amazing chèvre filled with herbs and flowers, which was also what the goat was fed. It’s fucking insanely good and I’m always sad when I go to the market to buy some and it’s just gone out of season.
 
Currently digging some pieces of a basic extra sharp cheddar I tossed some rosemary and a bit of salt on.
 
There's an Italian market in my area that sells fresh, marinated mozzarella balls. It's hands down my favorite cheese, and one of my favorite foods in general.
 
Smoked Gruyere and Spicy Havarti are my absolute favourites. I love pretty much any cheese, but I'm lactose intolerant so (TMI ALERT) I have to medicate myself beforehand, and even then I sometimes have to sequester myself to a private space in close range to a toilet.
 
I always add a healthy chunk of smoked Gorgonzola to my homemade tomato based pasta sauce. It makes all the difference in taste, it's delicious.
 
XYZpdq dijo:
Recently had some smoked gruyere, and some really spicy habanero stuff from Aldi. When they say spicy they're not fucking around.
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My wife got me a brick of the habanero cheese. It was pretty amazing.

Then her girlfriend from Wisconsin came to visit and she brought with her some Scorpion pepper cheese blew the damn pants off the habanero cheese in terms of hotness. I actually wasn't able to eat more than a few slices of it at a time, but I don't think the brick lasted more than 4 days.
 
Douglas Reynholm dijo:
Halloumi fries are a winner. Pané in panko crumb, deep fried and dipped in camembert. Try not to count the calories.
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Grilled up some halloumi and a burger. Great drunk food.
 
I had brie at gatherings and on crepes and wonder why I don't just buy it myself because I obviously love it.

Pepperjack is a staple cheese on my sandwiches.
 
Ticklemore's cheese shop is one of the only redeeming features Totnes in Devon has. I had a blue brébis (sheep cheese) from there a while back. It lasted two days. I don't make a habit of it or I'll probably find myself expanding to Slaton like proportions.
 
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