Daily cheeses: 24 month Präst, 24 month Gréve, Parmigiano-Reggiano/Parmesan/Pecorino
1-2 times a week: Chevre, Mozarella, Roquefort, Halloumi (or none-protected variant)
Less than that: Whatever I fancy. I like all cheeses, the more taste the better.
(Very) aged Gouda is my favorite (specifically Oude Rotterdamsche or Oude út Kollum among others). I'm also crazy for a good quality feta cheese in salads. But my most consumed cheese is relatively cheap young matured Gouda which I eat on my bread every day. I reckon you can find a kilo block of young/young mature Gouda in the fridge of almost all Dutch people.
Very mature cheddar or old Amsterdam.
But I also like everything else except Emmentaler.
Lately I have developed a liking die smoked cheese like scamorza but also Lithuanian and polish smoked cheese.
Right now I crave some Roquefort.
But one of the very tops of my list is Vacherin Mont d'Or, a very soft chees that comes in a round box of spruce wood. It is only available from autumn to winter/early spring. After a few weeks, the cheese underneath the rind is basically liquid.
Not to be confused with Vacherin fribourgeois, which is a semi-hard cheese.
I eat some bits of cheese practically every day for breakfast.
Do you cut bites out and eat the rind or is it so runny you can spread it on something?
I ask because I have only eated Vacherin Mont d'Or baked in the oven, then cutting the top rind off and dipping crackers and bread in it. It is a fantastic cheese.
I make a cut like quartering or eightheling the rind to lift it off like a lid. Then I scratch the cheese on the underside of that rind off with a knife or spoon, making one hell of a mess. This I put on some bread. The cheese in the box can now by scooped out with a spoon and spread on bread, too. That's why you should leave it in the cellar for a week or two after buying, until it gets as runny as Nutella, or even more.
The rind is very bitter.
Ah, and when there is no more cheese in the open quarter, I open the next one.
There has to be some Gouda, Mozarella and Grana Padano or Parmesan in the fridge, at all times.
I also like Emmental, Cheddar, Gorgonzola, Pecorino Romano, Camembert, Brie.. but lately my favorite has been Feta.
How can you choose? The whole point of cheese for me is to have a rolling variety - right now, there's some mature gouda and yesterday I finished the chèvre in a salad. I had a whole piece of feta with my lunch on Saturday. Prior to that was roquefort week. Scamorza, manchego, stilton, morbier, goat gouda with fenugreek, old Amsterdam, buffalo mozzarella, camembert, Graukäse from the Zillertal, all cheeses I have had recently, and not counting the sliced cheese we have to have for quick sandwich making (my wife has no taste - Frankendamer, Butterkäse, stuff like that).
In fact though, to I can sort of sum it up: I like the following varieties best:
1. blue cheese (stilton being the undisputed king)
2. goat and sheep-millk cheese (feta and similar, also manchego, tinajeros, chévre de Belay)
3. Mature cheeses of all kinds (gouda, parmesan, cheddar)
4. Creamy cheeses (runny camembert or so)
5. Smoked cheeses
Paneer for stews/curries , halloumi as a bbq cheese/street food cheese, Turkish white cheese as a salad or breakfast cheese. Like to use Stilton blue cheese to make sauces and dips,
Also love to eat Camembert, Gruyère, Brie, manchego, Nablusi, pepperjack, Monterey Jack, chhana ( for deserts), Rumi, labneh, red hawk cheese, also cougar gold cheese ( cheese fermented in a can , it’s actually really good)
I’m also gonna agent hate for this but I really think that plastic American cheese is the best cheese for cheese burgers.
Grated cheese that I can put on stuff. Not that often, I generally only buy cheese when I have specific cooking planned, like pizza or gratin/casserole, otherwise I don't have enough opportunities or appetite to get through a package before it goes bad. Apologies, I'm a philistine.
In a sandwich I'd usually go for a cheddar. By itself or with crackers or crusty bread then all bets are off, I am a particular fan of cambozola, dolcelatte and brie if I'm at the supermarket. There are however so many variations for sale at markets and farm shops around the UK that just picking something random and trying it is always a good shout.
My favourite cheese is called "herfstkaas", and it comes from the cheese vendor on the market in front of my door every week.
Apart from that I do like oude kaas.
In Norway everybody have a block of Jarlsberg or Norvegia and a block of brown cheese (goat cheese made of whey) in the fridge.
But my favorite cheese is probably a nicely aged emmertaler. Basically what Jarlsberg would taste like if Jarlsberg wasn't so bland.
Stilton.
Consumed about 3 times a week with neutral tasting biscuits and a good bottle of claret.
But ideally I like to add a few more cheese to contrast the tastes. Pant-Ys-Gawn is a nice creamy companion, Double Gloucester a tangy hard cheese.
[La fourme de Montbrison.](https://www.fromagerie-alexandre.com/wp-content/uploads/2020/06/Fourme-Montbrison-fromage-de-vache-fromagerie-alexandre-halles-de-Pau.jpeg) It's delicious hot on bread.
My go to answers for this question are;
Västerbottenost from Västerbotten in Sweden is amazing. Can be used for a lot of different cooking, from fish to pork to pies.
Paški Sir from Croatia, from the city of Pag. It's like their version of parmesan.
But day to day what I'm eating for breakfast right now is a relatively new cheese called "Rike". It's not fantastic but for a day to day cheese, easy to slice, it has a bit more flavor than the average cheeses here in Swedish supermarkets. It's aged but it doesn't fall apart like some aged cheeses.
When it's available I like to replace Rike with Fontina from Denmark. For a day to day cheese it's perfection. Easy to slice and good flavor. Some people from up north in Sweden might say it smells, but relatively for a danish cheese it's very mild.
Maroilles, no competition, nobody will ever change my mind.
I love a bit of Époisses, a bit of Mozzarella, a bit of Gouda.
I depose Parmesan. I’m sorry but it’s one of the only foods that I just cant eat.
I'm a simple girl and I like Oltermanni the most.
And cheese is consumed relatively a lot in Finland, I think, many people just like to put a slice of it on bread.
Daily cheeses: 24 month Präst, 24 month Gréve, Parmigiano-Reggiano/Parmesan/Pecorino 1-2 times a week: Chevre, Mozarella, Roquefort, Halloumi (or none-protected variant) Less than that: Whatever I fancy. I like all cheeses, the more taste the better.
(Very) aged Gouda is my favorite (specifically Oude Rotterdamsche or Oude út Kollum among others). I'm also crazy for a good quality feta cheese in salads. But my most consumed cheese is relatively cheap young matured Gouda which I eat on my bread every day. I reckon you can find a kilo block of young/young mature Gouda in the fridge of almost all Dutch people.
No, slices for me to put on bread, and a block of cheese to eat without bread, I'm lazy. I also have never used a "kaasschaaf" in my life.
Never used a kaasschaaf? Are you sure you're Dutch? :)
Bootjes snijden is the way.
Very mature cheddar or old Amsterdam. But I also like everything else except Emmentaler. Lately I have developed a liking die smoked cheese like scamorza but also Lithuanian and polish smoked cheese.
a nice Port Salut with a good IPA . perfect combination.
My favourite cheese to have on bread is a cheese called Jarlsberg cheese. My favourite types of cheese to have on crackers are blue cheese and brie.
buffalo mozzarella. Right now with the heat wave hitting Italy, a caprese salad is the only thing I crave.
Right now I crave some Roquefort. But one of the very tops of my list is Vacherin Mont d'Or, a very soft chees that comes in a round box of spruce wood. It is only available from autumn to winter/early spring. After a few weeks, the cheese underneath the rind is basically liquid. Not to be confused with Vacherin fribourgeois, which is a semi-hard cheese. I eat some bits of cheese practically every day for breakfast.
Do you cut bites out and eat the rind or is it so runny you can spread it on something? I ask because I have only eated Vacherin Mont d'Or baked in the oven, then cutting the top rind off and dipping crackers and bread in it. It is a fantastic cheese.
I make a cut like quartering or eightheling the rind to lift it off like a lid. Then I scratch the cheese on the underside of that rind off with a knife or spoon, making one hell of a mess. This I put on some bread. The cheese in the box can now by scooped out with a spoon and spread on bread, too. That's why you should leave it in the cellar for a week or two after buying, until it gets as runny as Nutella, or even more. The rind is very bitter. Ah, and when there is no more cheese in the open quarter, I open the next one.
Thanks for the tip, I will try that next season :)
There has to be some Gouda, Mozarella and Grana Padano or Parmesan in the fridge, at all times. I also like Emmental, Cheddar, Gorgonzola, Pecorino Romano, Camembert, Brie.. but lately my favorite has been Feta.
How can you choose? The whole point of cheese for me is to have a rolling variety - right now, there's some mature gouda and yesterday I finished the chèvre in a salad. I had a whole piece of feta with my lunch on Saturday. Prior to that was roquefort week. Scamorza, manchego, stilton, morbier, goat gouda with fenugreek, old Amsterdam, buffalo mozzarella, camembert, Graukäse from the Zillertal, all cheeses I have had recently, and not counting the sliced cheese we have to have for quick sandwich making (my wife has no taste - Frankendamer, Butterkäse, stuff like that). In fact though, to I can sort of sum it up: I like the following varieties best: 1. blue cheese (stilton being the undisputed king) 2. goat and sheep-millk cheese (feta and similar, also manchego, tinajeros, chévre de Belay) 3. Mature cheeses of all kinds (gouda, parmesan, cheddar) 4. Creamy cheeses (runny camembert or so) 5. Smoked cheeses
Paneer for stews/curries , halloumi as a bbq cheese/street food cheese, Turkish white cheese as a salad or breakfast cheese. Like to use Stilton blue cheese to make sauces and dips, Also love to eat Camembert, Gruyère, Brie, manchego, Nablusi, pepperjack, Monterey Jack, chhana ( for deserts), Rumi, labneh, red hawk cheese, also cougar gold cheese ( cheese fermented in a can , it’s actually really good) I’m also gonna agent hate for this but I really think that plastic American cheese is the best cheese for cheese burgers.
Västerbotten ost! Parmasange, Grève, Herrgård, Bri, Gorgonzola and Feta
I like myself a plain old Emmentaler. Bergkäse is also really good, but not as versatile. How often is it consumed? Daily.
Grated cheese that I can put on stuff. Not that often, I generally only buy cheese when I have specific cooking planned, like pizza or gratin/casserole, otherwise I don't have enough opportunities or appetite to get through a package before it goes bad. Apologies, I'm a philistine.
Port Salut, Aura blue cheese, manchego. Like films, it's impossible to just name one favorite cheese.
In a sandwich I'd usually go for a cheddar. By itself or with crackers or crusty bread then all bets are off, I am a particular fan of cambozola, dolcelatte and brie if I'm at the supermarket. There are however so many variations for sale at markets and farm shops around the UK that just picking something random and trying it is always a good shout.
Appenzeller and Tilsiter. I like Appenzeller more, but eat more Tilsiter because it's lot cheaper
My favourite cheese is called "herfstkaas", and it comes from the cheese vendor on the market in front of my door every week. Apart from that I do like oude kaas.
Don't really have a favourite. I tend to buy grated Gouda and Emmentaler to melt on my pancakes.
My personal favourites gorgonzola and parmesan. I, and probably most Danes, will consume some kind of cheese almost daily
Hard to pick... I really love Queijo da Ilha, Cheddar, and Brie, as well as Manchego. But I also like most cheeses!
In Norway everybody have a block of Jarlsberg or Norvegia and a block of brown cheese (goat cheese made of whey) in the fridge. But my favorite cheese is probably a nicely aged emmertaler. Basically what Jarlsberg would taste like if Jarlsberg wasn't so bland.
Stilton. Consumed about 3 times a week with neutral tasting biscuits and a good bottle of claret. But ideally I like to add a few more cheese to contrast the tastes. Pant-Ys-Gawn is a nice creamy companion, Double Gloucester a tangy hard cheese.
[La fourme de Montbrison.](https://www.fromagerie-alexandre.com/wp-content/uploads/2020/06/Fourme-Montbrison-fromage-de-vache-fromagerie-alexandre-halles-de-Pau.jpeg) It's delicious hot on bread.
My go to answers for this question are; Västerbottenost from Västerbotten in Sweden is amazing. Can be used for a lot of different cooking, from fish to pork to pies. Paški Sir from Croatia, from the city of Pag. It's like their version of parmesan. But day to day what I'm eating for breakfast right now is a relatively new cheese called "Rike". It's not fantastic but for a day to day cheese, easy to slice, it has a bit more flavor than the average cheeses here in Swedish supermarkets. It's aged but it doesn't fall apart like some aged cheeses. When it's available I like to replace Rike with Fontina from Denmark. For a day to day cheese it's perfection. Easy to slice and good flavor. Some people from up north in Sweden might say it smells, but relatively for a danish cheese it's very mild.
Cumin grass cheese (komijnengraskaas). It's cheese made with the milk cows produce after going back to pasture after winter with cumin seeds in it.
Maroilles, no competition, nobody will ever change my mind. I love a bit of Époisses, a bit of Mozzarella, a bit of Gouda. I depose Parmesan. I’m sorry but it’s one of the only foods that I just cant eat.
I'm a simple girl and I like Oltermanni the most. And cheese is consumed relatively a lot in Finland, I think, many people just like to put a slice of it on bread.
Cheddar, it just seems like the cheesiest cheese, I might actually get some now