J Womack 94 | 25 Apr 2011 12:54 p.m. PST |
I think we need to know which queso is supremo! I say cheddar, as it has no peer in the snacking cheese realm. However, Gouda, butterkase, Muenster, manchego, feta and Gorgonzola all get mentions for excellence in various endeavours. Brie is for sissies. |
SECURITY MINISTER CRITTER | 25 Apr 2011 1:02 p.m. PST |
Stilton with a nice Port wine. |
Angel Barracks | 25 Apr 2011 1:07 p.m. PST |
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Muah ha ha | 25 Apr 2011 1:09 p.m. PST |
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anleiher | 25 Apr 2011 1:19 p.m. PST |
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evilcartoonist | 25 Apr 2011 1:20 p.m. PST |
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Florida Tory | 25 Apr 2011 1:23 p.m. PST |
I like the composite with layers of Cheshire and Stilton. Rick |
Shagnasty | 25 Apr 2011 1:26 p.m. PST |
Stilton is the King of Cheeses. |
ming31 | 25 Apr 2011 1:27 p.m. PST |
Wallacew and Grommit go for Stinking bishop . I like a vermont extra sharp chedder |
richarDISNEY | 25 Apr 2011 1:29 p.m. PST |
Gorgonzola. Every time. Or Cheez in a Can
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Pictors Studio | 25 Apr 2011 1:36 p.m. PST |
It is not really that easy is it. It depends on what you are going to do with it. Is it the best cheese on crackers or the best cheese in a burrito? A very sharp aged cheddar is nice but it isn't the best thing to make a sauce out of or make lasagna with. What if you are more in the mood for something sweet, certainly cranberry-orange stilton is tough to beat there but you aren't going to grate it on top of your spaghetti. There is no one cheese, we don't have to decide on just one there are many and there are many for a reason. This would be like asking what your favourite form of transportation is. I like walking but I'm not going to walk to Historicon with all of my crap. I'd have to start now. I can't walk to England and if I tried to walk for work all my patients would be dead long before I got there. You could also say the same thing about medical things. What medicine is best, you ask. Again, it depends on the circumstances. Surgery is great for some things, like transplanting organs but it is not so good for other things, like low cholesterol. Cheese, however, can be good for low cholesterol. |
Waco Joe | 25 Apr 2011 1:43 p.m. PST |
Velveeta, the cheese that cannot die. Someone had to say it. |
Lovejoy | 25 Apr 2011 1:50 p.m. PST |
Halloumi – sliced and fried
Then parmesan. Then cheddar. But to be honest, if it's cheese-based, contains cheese, or even just looks a bit like cheese, I'll eat it. |
Ranger322 | 25 Apr 2011 1:54 p.m. PST |
Fried mozzarella
or medium chaddar, either way. |
Armchair Assassin dotcom | 25 Apr 2011 2:02 p.m. PST |
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John Leahy | 25 Apr 2011 2:16 p.m. PST |
Smoked cheddar or baby swiss. |
New Sock Puppet for Tony | 25 Apr 2011 2:23 p.m. PST |
I don't know what the brand was – but a sheep's milk cheese I had in Corsica was awesome. Otherwise, an aged cheddar you can't go wrong with and port wine if crackers are involved. There's an AMAZING freshly made mozzarella in a shop in Hoboken, NJ that's to die for. And the "Cheese Barn" in Port Clinton, OH has loads of good stuff. |
Sundance | 25 Apr 2011 2:53 p.m. PST |
Smoked cheddar for snacking. Saganaki and fried mozza are excellent as well. |
Mr Elmo | 25 Apr 2011 5:44 p.m. PST |
Which cheese is best depends on its use. I would say the best "all rounder" is a mild Swiss, Like the army knife, it does a lot of things but none to the very best. |
J Womack 94 | 25 Apr 2011 6:49 p.m. PST |
For snacks (as in, cut a piece and eat it), you simply can not beat a good Extra Sharp Cheddar. I am partial to Cabot's from Vermont, personally, but there are several others. For a sammich, I like different things basedon the meats involved. Muenster is yummy, so is provolone. Philly cream cheese (or Neufchatel) for my toasted sesame seed bagel in the morning. Velveeta mixed with onions and roasted green chiles for my tortilla chips. THough it hardly qualifies as a 'cheese.' |
Valator | 25 Apr 2011 6:49 p.m. PST |
Y'all are a buncha pinko pansy soshalists! The only cheese worf fahtin' fer is Amurkan Cheez made by Amurkan Cheez factrees! If'n it wadnt fer Amurkan Cheez, yer Franchie cheeses would still be gettin' drizzled over bratwurst! |
Sumatran Rat Monkey | 25 Apr 2011 8:47 p.m. PST |
I am a huge fan of aged Cantal- easily my favorite cheese. Taste is somewhere between a very good aged cheddar and a 2 year parmagiana reggiano, with a very dry, but toothsome, texture. Good stuff. - Monk |
Mapleleaf | 25 Apr 2011 10:28 p.m. PST |
10 year old Cheddar from Cheddar in S W England – once you try it all other cheeses pale in comparison |
Flat Beer and Cold Pizza | 25 Apr 2011 10:40 p.m. PST |
Cambozola with crackers and red grapes. Unbeatable combination. Double Gloucester with Blue Stilton is a close second. |
Angel Barracks | 26 Apr 2011 1:40 a.m. PST |
10 year old Cheddar from Cheddar in S W England – once you try it all other cheeses pale in comparison Having been in Cheddar Gorge in the caves where they are kept and having inhaled the cheesy smell
I went very pale. |
kreoseus2 | 26 Apr 2011 1:56 a.m. PST |
Normally I would say chedar, but I had a feta in greece that was highly addictive. It was locally made and gorgeous, we had it every lunchtime with salad, and we still got a craving for it by dinner time. Never found anything like it outside greece. Phil |
Fat Wally | 26 Apr 2011 2:15 a.m. PST |
Extra Mature Cheddar for me please. |
Flashman14 | 26 Apr 2011 3:45 a.m. PST |
No reference to Python's Cheese Shop sketch yet? What discipline! |
20thmaine | 26 Apr 2011 4:35 a.m. PST |
A really strong cheddar or jarlsberg or Emmental or a decent wenslydale |
gounour | 26 Apr 2011 5:02 a.m. PST |
Epoisses, Munster Gerome, well matured cheese that can turn down any neightbour in an overfilled train, only by its perfume things you'll never find in the US, as US Customs turn it as Biological weapon grade stuff ;p |
Princeps | 26 Apr 2011 5:08 a.m. PST |
There can only be one and it is epoisses. Or Stilton. |
Jemima Fawr | 26 Apr 2011 5:27 a.m. PST |
Stilton – Colston-Bassett for preference. I also love a very ripe (i.e. unpasteurised and left in a warm car for several days) Camembert or Pont l'Eveque. |
Ed Mohrmann | 26 Apr 2011 7:12 a.m. PST |
No love for Limburger (my G'G'dad's favorite) ? The best cheese
is the cheese I'm about to use or to eat, whatever it may be. |
John D Salt | 26 Apr 2011 7:15 a.m. PST |
For soft cheeses, Camembert -- as R Mark Davies says, properly ripened, so you can eat it with a spoon, and accompanied by a crunchy-crusted baguette, an apple, and a glass of Normandy cider with a Calva on the side. For hard cheeses, Ekte Geitost, sliced and layered on to rye bread as a substrate for a massive variety of Scandiwegian snackage, making sure not to overdo the pickled herring. A decent Cheddar remains indisputably one of the greats, when eaten as part of a proper ploughman's lunch, with chunky home-made bread, fresh onion, pickles, and a pint or three of good bitter. Honourable mentions for Sussex Mansion, Sage Derby, Bavarian smoked cheese, Yarlsberg, and Stilton when eaten with port. All the best, John. |
Norman D Landings | 26 Apr 2011 7:25 a.m. PST |
Cheddar bestrides the world like a cheesey colossus, and deservedly so. The only real question is
what's the second-best cheese in the world? I like a good, farm-made English Five Counties – a layer each of Cheddar, Cheshire, Derby, Double Gloucester, and Red Leicester. Sensational eaten as is
but nothing special to cook with as, obviously, all the layers mix together. |
Joppyuk | 26 Apr 2011 8:04 a.m. PST |
A really strong cheese, coming from Lincolnshire, which I enjoy on toast or in quiche, is 'Dambuster'. What we need, perhaps, is one called 'Waterloo', 'Gettysburg', or 'Zulu'. |
Dasher | 26 Apr 2011 8:24 a.m. PST |
Any rules by Games Workshop are, by definition, the ultimate cheese. |
The Monstrous Jake | 26 Apr 2011 8:33 a.m. PST |
My favourite cheese is Gjetost -- Norwegian goat cheese. Tastes like, looks like, and has the same texture as caramel. I also like a good brie, despite the original poster's incorrect contention that it's a girlie cheese. And what's wrong with Wensleydale? |
MahanMan | 26 Apr 2011 1:10 p.m. PST |
Given that we *are* all wargamers, somehow this struck me as oddly appropriate
link |
Agesilaus | 26 Apr 2011 2:29 p.m. PST |
Extra sharp Wisconsin Cheddar. "Forward Iron Brigade, drive those other cheeses from the woods!" |
Grand Duke Natokina | 26 Apr 2011 9:50 p.m. PST |
Monstrous, An excellent choice. I haven't had any in a while. Can't really find it in SoCal. Got turned on to it in Oslo. |
stenicplus | 27 Apr 2011 6:06 a.m. PST |
Parmesan Cheddar with chilies in !! |
Warbeads | 27 Apr 2011 8:51 a.m. PST |
Swiss on burgers, Cheddar on many things, Chihuahua in Mexican food, and Parmesan on Italian food and salads. Horses for courses. Gracias, Glenn |
Warbeads | 27 Apr 2011 8:53 a.m. PST |
Is Imitation Cheese Food even vaguely realted to cheese? IIRC the first ingredient is water. Gracias, Glenn |
The Beast Rampant | 27 Apr 2011 10:58 a.m. PST |
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Grand Duke Natokina | 27 Apr 2011 11:45 a.m. PST |
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J Womack 94 | 27 Apr 2011 11:57 a.m. PST |
Heh, I laughed. Who would have thought so much effort would be put forth over cheese? And cheddar is still the One True Cheese. Even though Shatner and GW have tried to take it down. |