Author Topic: favorite cheese? (Read 20310 times)

bmxrider11976 · « **on:** Oct 14, 2012, 04:14 PM »

Hello all, while munching on some swiss i thought it would be an optimum time to get some info on peoples favorite cheeses. My personal favorite is a garlic dill havartia that my grandma sends in from wisconsin

so what is your favorite?

Skipper · « **Reply #1 on:** Oct 14, 2012, 04:20 PM »

These cheese curds are so good..... they gotta be room temperature for full effect. Couple it with a good beer like a Summit or Surly, straight to heaven.

http://www.ellsworthcheesecurds.com/

bmxrider11976 · « **Reply #2 on:** Oct 14, 2012, 04:24 PM »

ahhh there was never a rummy game played that didnt entertain a big heapin' bowl of cheese curds in the middle at grandmas house!

Rebelss · « **Reply #3 on:** Oct 14, 2012, 04:29 PM »

Shullsburg's of Wisconsin Cheese 'n Onion.

Oh ya, and Baby Swiss, and sharp Cheddar, and Havarti, and Muenster...and.... and...

Skipper · « **Reply #4 on:** Oct 14, 2012, 04:38 PM »

My dad worked for Land O Lakes for 32 years... I ate lots of cheese!

The crumbly colby (longhorn) is one of my absolute favorites too.

bmxrider11976 · « **Reply #5 on:** Oct 14, 2012, 06:04 PM »

mm muenster is my favorite sandwich cheese!

bart · « **Reply #6 on:** Oct 14, 2012, 06:09 PM »

I'm a basic Sharp Cheddar/Pepper Jack kinda guy, usually on a cracker with Pepperoni.

Boy do we need ice...

comeonnow · « **Reply #7 on:** Oct 14, 2012, 06:54 PM »

I love Squire Mountain Tub Cheese. It' best on Ritz crackers. We buy it in N.H. And usually snack on it all the way home. Mmmmmm

Skipper · « **Reply #8 on:** Oct 14, 2012, 07:05 PM »

Any other fans of limburger? I'm usually alone with this stuff.... literally.

UP jigstick · « **Reply #9 on:** Oct 14, 2012, 07:16 PM »

Might "all of them" count as a favorite? Provolone, muenster, swiss, parmigiano reggiano, pepper jack, etal all have a place and time where they are the perfect food item.

bpiatt · « **Reply #10 on:** Oct 14, 2012, 07:22 PM »

My grandmother used to make this cheese with jalapenos and green olives in it that way absolutely amazing. Man I miss her food and stories.

Chris338378 · « **Reply #11 on:** Oct 14, 2012, 08:08 PM »

Sharp or Extra Sharp Cheddar for block cheese, for sliced I'd say American or Provalone.

Trooper Bri · « **Reply #12 on:** Oct 14, 2012, 08:37 PM »

Cheddar is what I buy the most. Everything from homemade mac & cheese to omlettes.
Then ricotta and mozz for my pasta dishes. After that I'll snack on most others. Especially those port wine balls that show up around holidays.

I make the rare exception for carny food, etc, but life is too short for processed cheese.

Skipper · « **Reply #13 on:** Oct 14, 2012, 08:47 PM »

ISH

I don't think it's real cheese.... but I could be wrong

campfindit2 · « **Reply #14 on:** Oct 14, 2012, 08:58 PM »

Cabot Hunters Sharp cheddar

gearheart · « **Reply #15 on:** Oct 14, 2012, 09:21 PM »

Smoked old cheddar. With jalapenos if you can get it. I smoke my own but can only do it in the winter as the cheese tends to melt in the smoker if it gets too warm.

pfscott · « **Reply #16 on:** Oct 15, 2012, 04:23 PM »

10 year old cheddar, beer kase, aged swiss, and most everything else. But thats the top 3. I agree with Ellsworth curds, that was a selling point for sending our milk there when we still had cows!

addicted to ice fishing · « **Reply #17 on:** Oct 15, 2012, 09:49 PM »

Salami, or bacon cheese by Lynn Dairy. Muenster, colby, cheddar, jalapeno. Etc.. cheese curds, either Ellsworth, or Yellowstone Dairy, ( 10 miles away, time it right, and get them as they make, and bag them).

KDK · « **Reply #18 on:** Oct 15, 2012, 10:52 PM »

Aged cheddar, about 5-7 years old

da man cave shack · « **Reply #19 on:** Oct 15, 2012, 10:56 PM »

Anything from Wisconsin!!

Woodsman · « **Reply #20 on:** Oct 15, 2012, 11:39 PM »

Extra old Canadian cheddar. 7 - 10 year old.

Rebelss · « **Reply #21 on:** Oct 16, 2012, 05:48 PM »

Just picked up some goat cheese from Holland at Trader Joe's....never had it. Also picked up some Danish Baby Swiss....

BuckyBadger · « **Reply #22 on:** Oct 17, 2012, 09:16 AM »

Quote from: addicted to ice fishing on Oct 15, 2012, 09:49 PM

Salami, or bacon cheese by Lynn Dairy. Muenster, colby, cheddar, jalapeno. Etc.. cheese curds, either Ellsworth, or Yellowstone Dairy, ( 10 miles away, time it right, and get them as they make, and bag them).

+1 on the salami cheese, getting that fresh cut thin from a Gordy's market, forget about that bag lasting a day. And also +1 on the curds from Ellsworth or Yellowstone (getting them right away is key). But a little trick that I have found to restore them a "little" if older is to microwave them for 15-20seconds.

For "general" use sharp cheddar.

perchnut · « **Reply #23 on:** Oct 17, 2012, 09:53 AM »

curds are great either in the nuker, or put them on some foil on top of a woodstove so they melt up a bit....mmmmm.

I like the tubs of horseradish cheese that spreads on a cracker. The HOT kind...I dont want just a hint, I want some good eye-waterin action going on.

esox_xtm · « **Reply #24 on:** Oct 17, 2012, 04:05 PM »

Cheese? Any.............

Favorites? Aged cheddar, 7 years or more. Or the habanero muenster from Kramer's in Watertown. Or both!

/m

pooley · « **Reply #25 on:** Oct 17, 2012, 05:43 PM »

i always have a block of cheddar in the fridge! any cheese works for me!

meatman · « **Reply #26 on:** Oct 17, 2012, 10:43 PM »

smoked gouda with bacon.

CHICKENFOOT · « **Reply #27 on:** Oct 18, 2012, 05:58 AM »

Maytag Blue

icecube · « **Reply #28 on:** Oct 18, 2012, 09:20 AM »

I'm hooked on Cabot white Extra Sharp cheese.

NorthWoods Harry · « **Reply #29 on:** Oct 18, 2012, 09:28 AM »

Pepperjack

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Author Topic: favorite cheese? (Read 20310 times)

Trooper Bri