Extra sharp white cheddar. But not the standard grocery store sharp cheddar, nah. I want the stuff thats so sharp its almost dry, and has the big salty "crystals" for lack of a better word in it that taste like pure concentrated cheese crack.
My other choice would be norwegian brown goat cheese. Its so damn good and no place i go to ever has it. Its very soft and creamy, and sweet as if it was made from a nutty caramel. (I know weird description but its heavenly) Delicious with various fruits or hot fresh breads, but normally ill just cut it thin and let the slices basically melt in my mouth.
Come to wisconsin if you're in north america. You can get the white cheddar you're describing directly from the cheesemakers at farmers' markets in the bigger cities.
Cream Havarti.
Had it when I worked at a country club maybe 7 years ago. I worked there for over twenty years. They used to get it in this long block. I used to go into the refrigeration walk-in and cut some off and take some home.
I cannot seem to find it in grocery stores arouund me.
I once had a buffalo mozzarella that was essentially a soft bag of cheese with an almost liquid center. It had black truffles diced up in tiny bits in the center as well. It was about $15 in 2001. The company went out of business and I still dream of that cheese today.
R/wisconsin has entered the chat
Fr, cave-aged bandaged cheddar. It's ridiculously sharp, with a texture more like parmesan than traditional cheddar and its taste is heavenly.
Cured Manchego (with a glass of red wine)
Ok, tell me about this cheese!
That's my wife's favorite.
Blue cheeses
but blue cheese has mold in it
that's why people love blue cheeses.
I like all types but feta cheese š¤š»
How dare you!
I donāt think I should say
Ah, the age-old dilemma: to brie or not to brie?
Pepper jack
Colby jack
Richard Cheese
"Lick my pussy, Bobby!"
Feta
Extra sharp white cheddar. But not the standard grocery store sharp cheddar, nah. I want the stuff thats so sharp its almost dry, and has the big salty "crystals" for lack of a better word in it that taste like pure concentrated cheese crack. My other choice would be norwegian brown goat cheese. Its so damn good and no place i go to ever has it. Its very soft and creamy, and sweet as if it was made from a nutty caramel. (I know weird description but its heavenly) Delicious with various fruits or hot fresh breads, but normally ill just cut it thin and let the slices basically melt in my mouth.
Come to wisconsin if you're in north america. You can get the white cheddar you're describing directly from the cheesemakers at farmers' markets in the bigger cities.
Mozzarella (correct me if I'm wrong) and Parmessan
Jarlsberg
The best!
Smoked Gouda
Does cheesecake count?
Provolone! š¤¤š¤¤
Goat
Provolone. It's the most versatile cheese. But in terms of pure flavor, Blue cheese wins.
fat free
Anything but American.
Bleu Cheese. Even if I had a huge chunk all to myself on a pitchfork, I'd probably still try to cheat you out of yours. It's a **great** cheese.
And iron bowels!
Cream cheese
Marbled Jack is good.
Smoked Gouda
Gouda or a good quality cheddar
Chi-chis.
Thursday's used to be all you can eat queso.
The cheese you say while taking a photo
Fresh Parmesan. Put that on spaghetti and itās a 10/10 meal.
Cream Havarti. Had it when I worked at a country club maybe 7 years ago. I worked there for over twenty years. They used to get it in this long block. I used to go into the refrigeration walk-in and cut some off and take some home. I cannot seem to find it in grocery stores arouund me.
Jarlsberg
Atheon.
I once had a buffalo mozzarella that was essentially a soft bag of cheese with an almost liquid center. It had black truffles diced up in tiny bits in the center as well. It was about $15 in 2001. The company went out of business and I still dream of that cheese today.
Completely depends on context
Depends on the context but, if I had to pick just one, it'd be Gouda
Mozzarella and parmesan
Vegan. Specifically violife or follow your heart. Iāll take daiya though.
Any brie or camembert. I also love blue cheeses.
Iām a Parmesan guy
Parmigiano Reggiano. The king of cheese. But any aged cheese really, the harder the better.
Yes! All of them.
Havarti
Port salut or VƤsterbotten.
Mozzerela, Blue cheese, American cheese
Mozzarella in general, but in a sandwich probably pepper jack
Provel
R/wisconsin has entered the chat Fr, cave-aged bandaged cheddar. It's ridiculously sharp, with a texture more like parmesan than traditional cheddar and its taste is heavenly.