Le Formage: What is your favorite Cheese?

Oh dear. Quelle fromage.

1. Parmigiano Reggiano

2. Aged Goat Gouda

3 .Gruyère

Brebirousse d’Argental

Reblochon

Comté

Stilton

.......

Red Dragon

Cheshire cheese. Had it in the UK for the first time when I was a kid, the way it crumbles, the flavor...

Winnimere from Jasper Hill Farms. Only available a few months a year.

Rachlette, Roquefort, and Camembert. I like the stinky stuff.

I've never met a cheese I didn't like. Almost any quality cheese goes well with fig jam and crackers.

I like everything that’s served, and order blue cheese dressing on a side salad.

When shopping for myself, I usually choose Muenster.

Provolone, followed closely by ricotta.

Tomme des Pyranees

I liked Cheshire cheese too from my first trip to London as a teen. I used to find it at gourmet cheese counters in the US, But I haven’t seen it in ages.

Serious answer. Red Dragon. Love that stuff. Find it so rarely. It's really good.

[quote]2. Aged Goat Gouda

Can aged goats still lactate?

Cambozola

Jarlsberg

Esarom

St Andres

St nectarine

Havarti

Danish blue

I cannot possibly choose a cheese over another one, too much choice.

R9 have you ever try Maroille? It's stink, but it's not a very strong flavor, or Boulette d'Avesnes made from Maroille? It's from the North of France. I tried a few years ago some smoked cheese from Holland, very good, or bath in beer from Belgium, also very good.

I visited Limburg Germany years ago and it really did smell like Limburger cheese.

Yuck, R21.

I love Cheshire too R24, it is hard to find here in the US. Wensleydale with cranberry is really good too. I really like triple cream brie too (St Andre) so good with a slice of apple and crackers.

^I meant R14.

Trader Joe’s has a triple creme blue cheese that is delicious

Taleggio by the spoonful. Salty, tangy and funky.

I love almost any well-made cheeses--from mild triple creams to the stinkiest ripe epoisses. I always have accompaniments on hand, such as fig spread, quince paste, tart cherry preserves, truffle honey, Marcona almonds, etc.

Current faves are Bayley Hazen blue, Humboldt Fog, Campo de Montalbon (goat/sheep/cow blend), Melkbus black truffle gouda, taleggio, and super-aged cheddar (9 year). We always have parm. reggiano on hand.

Velveeta

Magareći sir is delicious if you can find it.

[quote]Le Formage

Oh, cher.

My favorites:

St. Andre that's been left out for at least several hours, spread on good bread that doesn't have a whole lot of flavor on its own. I usually pick something Italian.

Parmigiano-Reggiano

Alta Badia. The link will take you to an article.

Brie de Meaux .

On toast for breakfast.

Comfort food with camembert.

Pont-l'Évêque

Gruyere

Aged cheddar

I love Blu '61. It is an Italian blue cheese that is marinated in wine and cranberries. It is only available for a short time in the spring. I have only found it at Wegman's. If you live near a Weggy's please bring me some.

For R27: Spooned over goat cheese. The best!

Casu marzu

R37, That is the Official Cheese of DL.

I buy most of my cheeses from Costco.

I like Kerrygold Dubliner cheese (cross between cheddar and Parmesan).

I also like Comte (Kirkland), "fresh" mozzarella (BelGioioso), feta (Valbreso brand).

I love different cheeses with different foods: Asiago with red grapes. Blue cheese with ripe pears. Cheddar with apples.

Sharp cheddar