cryptique Posted June 3, 2008 Share Posted June 3, 2008 Inspired by recent cheese-related posts elsewhere... Are you a cheese fanatic? What's your favorite cheese for sandwiches, melting, or just eating? I never used to like veined cheese very much but have begun to understand its greatness. A good Stilton on a good cracker is hard to beat. I'm also a fan of a lot of the Italian cheeses I've tried over the past few years, such as Taleggio. I love cheese that's been aged for a long time ... I've had Hook's 7-year cheddar and loved it; now I want to try their 10-year cheddar. What's your idea of cheesy perfection? Quote Link to post Share on other sites
deepseacatfish Posted June 3, 2008 Share Posted June 3, 2008 Maytag Blue Cheese--a local blue that is grand. I don't get this nearly enough. My general favorite is Brie, but you can't go wrong with cheeses. Quote Link to post Share on other sites
Lammycat Posted June 3, 2008 Share Posted June 3, 2008 Cheese is best when melted, whether it's as a sandwich itself (grilled cheese), as part of a hot sandwich (burger, tuna melt, etc.), as part of a dish (lasagna, nachos, pizza, etc.) or by itself with crackers/chips (brie, con queso, etc.). Again, it's hard to go wrong with cheese- in general. Some are better than others but even the lesser quality cheeses (I got turned on to Boursin last year and love it, though it's a pretty cheaply-made cheese) are worth opening the mouth for. I still like un-melted cheese with crackers, too. Just about any cheese works but a bold flavor works best (Cabot Extra Sharp Cheddar, Habanero Havarti, Horseradish Havarti, smoked Gouda/Edam, etc.) My preferred cracker is Stone Wheat Thins. They work well with all cheeses, imo, as well as most dips. Quote Link to post Share on other sites
PigSooie Posted June 3, 2008 Share Posted June 3, 2008 Maytag Blue Cheese--a local blue that is grand. I don't get this nearly enough. My general favorite is Brie, but you can't go wrong with cheeses. Drooool It doesn't get much better than blue cheese on a burger. Quote Link to post Share on other sites
JUDE Posted June 3, 2008 Share Posted June 3, 2008 NSFW: http://www.ghettowebmaster.com/images/mel-ramos-velveeta.jpg Moderator Edit: Thanks, pifin, for reporting this. Quote Link to post Share on other sites
G_willy Posted June 3, 2008 Share Posted June 3, 2008 greatest grilled cheese ever = extra sharp cheddar + crushed red peppers Quote Link to post Share on other sites
Lammycat Posted June 3, 2008 Share Posted June 3, 2008 Velveeta grilled cheeses are fantastic. That shit was a staple in my house growing up. I don't remember it coming with a naked broad on it, though. Would have made adolescence a little more bearable I suppose. Quote Link to post Share on other sites
PigSooie Posted June 3, 2008 Share Posted June 3, 2008 Pimento cheese sandwiches! Quote Link to post Share on other sites
Good Old Neon Posted June 3, 2008 Share Posted June 3, 2008 With the exception of peanut butter, if there is a foodstuff more delicious than cheese I Quote Link to post Share on other sites
Guest Moses Posted June 3, 2008 Share Posted June 3, 2008 My general favorite is Brie, but you can't go wrong with cheeses. right on - brie all the way. so good. i've lately enjoyed a cranberry cheddar i found at whole founds. i also love a little blue or gorganzola stuffed into an olive and dipped in some vodka, but that's a whole other story... Quote Link to post Share on other sites
austrya Posted June 3, 2008 Share Posted June 3, 2008 My favorite is herbed goat cheese from the farmer's market. It's so good on crackers. I also love brie and my homemade mozzerella. Velveeta is NOT cheese but it's awesome mixed with some Hormel chili and used as a nacho dip... Quote Link to post Share on other sites
deepseacatfish Posted June 3, 2008 Share Posted June 3, 2008 Drooool It doesn't get much better than blue cheese on a burger.Now we're talking! Quote Link to post Share on other sites
poppydawn Posted June 3, 2008 Share Posted June 3, 2008 Maytag Blue Cheese--a local blue that is grand. I don't get this nearly enough. My general favorite is Brie, but you can't go wrong with cheeses. One of my favorite things in the whole wide world. :drool. Blue cheese is a no-no during pregnancy, and I had a hard time with that. I told Brian that, when the kid was born, I wanted a giant wheel of Maytag blue cheese and a bottle of Rosenblum Zinfandel waiting in my hospital room. Pure food bliss! Pimento cheese sandwiches! I make pimento cheese that would make you cry, it's so good. I love cheese. Big shock, I know. About the only kind I'm not a fan of is goat cheeses, but I'm working on that. I didn't like brie for years after having some really bad baked brie at a party that smelled like, well, a certain bodily fluid. I finally got over that last year. I love really strong cheeses (obviously, since I love blue). I like cheddars that punch me in the face. When we make the drive through Wisconsin to visit my in-laws, we load up on this awesome 6-year Wisconsin cheddar. It's so dry and sharp that it crumbles when you cut it. My Cod, my mouth waters just writing that! Right before we moved to Belleville, we found out about a wine and cheese shop in our new neighborhood that sells it! We hadn't seen that cheese outside Wisconsin, and now we have a regular supply. Irish cheddar injected with Guiness during the aging process? Awesome. Our CSA has paired with several cheesemakers, so we're getting to try lots of great local stuff. There's one that specializes with in old world-style goudas. And there's a great cheddar-maker out of Normal, Illinois that's ruining me for store-bought stuff. Last night I busted my kid eating fistfuls of crumbled feta straight out of the container. That's my kid. Quote Link to post Share on other sites
PigSooie Posted June 3, 2008 Share Posted June 3, 2008 I make pimento cheese that would make you cry, it's so good. Recipe? Irish cheddar injected with Guiness during the aging process? Awesome. Where can I get this? Quote Link to post Share on other sites
poppydawn Posted June 3, 2008 Share Posted June 3, 2008 Recipe? Lots of the sharpest cheddar you can find, mayo, a little sour cream, mashed garlic, lots of chopped roasted red bell peppers, and cayenne. I don't have measurements because I just throw it together until it makes me cry from joy. Quote Link to post Share on other sites
PigSooie Posted June 3, 2008 Share Posted June 3, 2008 Lots of the sharpest cheddar you can find, mayo, a little sour cream, mashed garlic, lots of chopped roasted red bell peppers, and cayenne. I don't have measurements because I just throw it together until it makes me cry from joy. Sweet. Thanks. Quote Link to post Share on other sites
Party @ the Moontower Posted June 3, 2008 Share Posted June 3, 2008 Ahhh...Cheese.I wish I could live without it.I swear it off every so often, but it calls me back!The husbands family gives us fresh organic cow's milk every day. They are now making cheese.I am in a good place! Quote Link to post Share on other sites
poppydawn Posted June 3, 2008 Share Posted June 3, 2008 Where can I get this? Trader Joe's has a version of it, but they don't have stores in Memphis, do they? Make Kim bring you some. Whole Foods might have it, too. The awesome cheese shop in my neighborhood has it, too. So very helpful am I. The actual brand name is Cahill's Irish Porter Cheddar. Here's a place where you can mail-order it. Quote Link to post Share on other sites
cryptique Posted June 3, 2008 Author Share Posted June 3, 2008 Maytag Blue Cheese--a local blue that is grand. I don't get this nearly enough.Sadly, I hadn't quite caught up to veined cheeses when I was at Grinnell. I've had a fair amount of Maytag Blue since then, however. Velveeta grilled cheeses are fantastic.Velveeta is the butt of many jokes, but it really does make awesome grilled cheese sandwiches. My favorite (which most people seem to think is disgusting) is grilled peanut butter and cheese -- with crunchy peanut butter, of course. Pimento cheese sandwiches!My mom makes the Lee Brothers recipe, and it's fantastic. She says the most important thing is to roast your own peppers. The recipe is in this book. I could eat that stuff all day long, spread on virtually anything. Velveeta is NOT cheese but it's awesome mixed with some Hormel chili and used as a nacho dip...My favorite dip is a combination of Mexican Velveeta and refried beans (I use the vegetarian ones because I think the consistency is better). Add other stuff to make it more spicy if that's your thing. I buy a 1-lb. brick of Velveeta and a small can (15 oz.?) of beans and use them in roughly equal proportions (half the Velveeta and half the beans mixed together makes one small batch). Throw it all in a small Pyrex bowl and microwave for three or four minutes, then stir like mad to make it smooth. Super yummy, and super easy. Quote Link to post Share on other sites
solace Posted June 3, 2008 Share Posted June 3, 2008 somewhat amazed at all the blue cheese lovers here... i like it in certain instances (eating out usually), but it's not a cheese i'd buy at the store just to eat or use in cooking myself Quote Link to post Share on other sites
Good Old Neon Posted June 3, 2008 Share Posted June 3, 2008 As sort of like a heads up, currently, like, right at this very moment, I Quote Link to post Share on other sites
Analogman Posted June 3, 2008 Share Posted June 3, 2008 About the only cheese I eat is Boars Head brand swiss or Jarlsberg brand swiss. Quote Link to post Share on other sites
mollyegan Posted June 3, 2008 Share Posted June 3, 2008 I'm an equal opportunity cheese-lover. However, Beecher's Handmade Cheese in Seattle is TO DIE FOR. They have the world's best Mac and Cheese. I believe that the recipe is available online or in one of their cookbooks. If nothing else, the Flagship cheese is worth shipping costs:Beecher's Handmade Cheese Quote Link to post Share on other sites
poppydawn Posted June 3, 2008 Share Posted June 3, 2008 I believe a gouda on rye with spicy mustard is in my immediate future. Quote Link to post Share on other sites
mfwahl Posted June 3, 2008 Share Posted June 3, 2008 Manchego is a good one I had while in Spain.Otherwise I eat the sharpest, cheapest cheddar I can get my dirty hands on. Quote Link to post Share on other sites
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