List your favorite cheeses
1. English Cheddar, aged at least 3 years
3. Gouda (Old Amsterdam)
excellent taste OP. my list would be similar, with the addition of mozzarella for texture reasons. parmesan is perfect for when you need the benefits of cheese in a dish but without the overpowering cheesiness.
I'd figure that parmesan would be the most universally loved cheese. Its not stinky, very tasty, solid, not soft and the taste would probably be familiar for most.
My Mom is the bigger fan for this cheese. I eat it from time to time though I doesn't grab much of my attention.
I do like cheese, but I'm not a cheese head and I would like it if one of you seasoned cheese vets could point me in the direction of some good cheese I may not know about based off my descriptions of what I like below... thanks in advance
As far as texture goes, all I can say is I never liked Swiss for that reason. Spicy marinated mozzarella was always a win for me. I figure that there is at least one cheese out there I haven't had that I wpuld love
Why would you want your cheese to be spicy?
For sharp tastes, Cheddar aged at least 3 years or more is where you should. All sorts of blue cheese will do you good as well.
For creamy, camembert, gouda, brie, and even cheddar cheese would work.
I like spicy. . Adds another dimension. Maybe heat it is a better description. I used to be all apeshit in to Bleu cheese.. I will try camembert. Thanks. That's the only one you named I haven't heard of. Also I think I'll try some aged cheddar
Beyond the excellent ones you have listed, here are some of my favourites off the top of my head:
>Sainte-Maure de Touraine
>Tomme de Chèvre Aydius
Best cheeses IMO. Brie is good by itself or with apples and grapes. Muenster is a good snack food and great for sandwiches.
I once had fried goat cheese at a restaurant with honey drizzle and a sort of raspberry jam. Been trying to recreate it but I can't get the frying right.
apple wood smoked anything
cheddar.. old and ??? oldest i had was 12 - divine
limberger... i'm have some limberger out on the counter warming up for a sandwich soon
Forgot to mention buffalo mozzarella but I hardly get it (poor people issues). Not a fan of mild cheese unless they have other redeeming qualities (EG the salinity of halloumi and the fetid flavour of feta)
Love nutty hard cheese
2. Comte (aged 30+ months)
Snofrisk hard goat's cheese. Swiss mountain style cheeses, manchego and comte. For soft, cambozola.
What do most of you pay for these cheeses? I don't really think I'm that poor, I just find it hard to justify any more than about $10/lb for anything food related, and some of the imported shit I see is upwards of $25.
L'etivaz (raw cow)
Ptit basque (sheep)
Monte enebro (goat)
Chebris (mixed milk)
I'm lucky to live close to a cheese shop so I get to try something new almost every weekend. Seems I have a slight bias towards Spanish cheeses.
Really, really old cheddar. 7 years is great. 13 years is mouthgasm. I don't get why people say Wisconsin cheese is shit when their finely aged cheddar is so damn good. The benefit of living in Chicago. We get the good Wisconsin stuff.
In England, Smoked Cheddar isn't really a thing, you have to look for it. This Cheese is Produced in Somerset but it is commercially available, to supermarkets, etc.
But just for fun here is a comparison.
3 x 200g packs = 600 grammes (1lb 5oz)
600 grammes = £12 ($17)
Obviously, it would be cheaper to buy a larger block, from a Farm shop but you get the picture.
I live 15 miles away from Cheddar btw.
>pic related, from nearest supermarket catalog
5-10€/kg for common cow stuff (unmaturated bries are on the cheaper side of that). Up to ~18€/kg for more complex or import cheeses.
I hate the ammonia flavor
you don't get that with taleggio