What's the best cheese in the world?

Dick cheese!

I've been eating lots of brie lately; love it on sourdough bread with slice tomatoes, grilled in my air fryer. I'm confused though; some people say that when brie has that ammonia odor, it's bad and you should throw it out. But I just read a food critic's article on Getpocket.com who said that only food snobs worry about such things and that the brie is safe to eat. Can't get past that smell, though.

Head cheese

No doubt, Jesus'd agree w me, ASSCHEESE is the best.

[quote] I'm confused though; some people say that when brie has that ammonia odor, it's bad and you should throw it out.

I'm so glad you mentioned that, R2.

Every Brie I have ever eaten, has had that ammonia taste.

I think it comes from the rind, because the soft inside has a nice creamy taste.

But you have to peel off that rind, because it truly does have that awful ammonia smell and taste.

Is there actually a Brie that DOESN'T have that?

O please. Most fogies (faggy fogies) have that nasty ammonia odor once you hit 60. Not much you can do. The body is decaying.

Velveta.

Aged Manchego

Parmigiano Reggiano

I love sharp, aged provolone. Sure it has a funky smell, but it is absolutely delicious. A well-aged provolone has a similar cystalline texture as aged parmesan, but so much more complex. Pair with a nice shiraz and ripe red pears for a delicious snack.

[quote] Parmigiano Reggiano

You can't eat this by itself.

It usually has to be grated over some other main dish.

For sheer versatility you can't been crumbly, aged, white cheddar. Great on crackers and in sauce mornay. Also makes a delicious soufflé.

I'm also very partial to smoked goat cheeses like the one below. I do all my cheese shopping on iGourmet.com as local stores don't offer really good cheeses.

Grilled provoleta.

Fat girl heaven.

I’ve always thought a good Stilton was top notch. It’s the “king of cheeses” after all.

Flaming saganaki!

What's provoleta, R12?

Never heard of it.

On its own, my favorite is Stilton, which is one of the tastiest (and also one of the smelliest) of cheeses.

For a grilled-cheese sandwich, however, you cannot do better than Tallegio. It melts perfectly, and its lemony and tangy taste is fantastic.

For lazy R15:

Any Bob Hope routine

[quote] I've been eating lots of brie lately; love it on sourdough bread with slice tomatoes, grilled in my air fryer. I'm confused though; some people say that when brie has that ammonia odor, it's bad and you should throw it out.

You can actually age brie cheese at home. I've never done it, but I post in a food forum and there's one guy who buys brie then ages it before eating it.

R15, it's an Argentine provolone-like cheese that is best grilled.

It is quite delightful.

Fontina

Favorite cheeses:

1. Extra-sharp cheddar.

2. Feta.

3. Fresh mozzarella.

4. Parmesan.

5. Kerrygold Dubliner (hybrid of cheddar & cheddar).

Omg R17, that looks INSANELY good!

Grilled, melted cheese???? I am SO in.

Wish I could find that stuff where I live.

Wensleydale!

I love Jarlsberg.

Maybe because it was held in a school setting, but my book club instead of wine had really good cheese at the center of our gatherings. The organizers would purchase three types from Murray’s Cheese shop on Bleeker street in NYC. The larger organization paid for much of the snacks and it wasn’t unusual for the cheese bill to be in the $30 range. They were always excellent and we’d explore new ones each time recommended by the staff there. I didn’t realize how extensively they have stores through the country. My suggestion is anything they recommend. God, I miss book group...

Yum!

Chipotle gouda OR pepper jack

I don’t know about best in the world but I like Fourme d’Ambert or Époisses; the latter being banned from public transport in France because it is so stinky.

R5, I had some brie delivered to me via Instacart. It was the President brand from my local ACME market. It smelled horrible when I finally opened it after three days. I threw it out because I could deal with the odor. I went to my local organic market an got a pricier but tastier brand with no odor.

A French friend (in the US) set up a cheese platter to eat after dinner. He spent like $200 on the cheeses. I think he bought some epoisses cheese. I'm really embarrassed, but I couldn't appreciate all the cheeses. He told me that my favorite one was actually a Swiss cheese.

Mayor Mc

fresh mozzarella

homemade ricotta

Midnight Moon

cave-aged Gruyère

Venezuelan beaver cheese

This thread is reminding me of piave, which I havent' looked for in a while but remember loving.

bucheron is also great

and when you crave smoked gouda, there's nothing like it

fontina

I like that swiss cheese that they use to make fondue.

Not sure what it is, but it's so good.

Raclette is traditionally used for fondue, r36. This may be the cheese you like.

[quote] Raclette is traditionally used for fondue

That's the one, R37! Thanks.

Is that readily available in the US? If so, where?

[quote] You can't eat this by itself.

Of course you can eat parmesan by itself, r10. Granted, it's more common to grate it over pasta or whatever, but I enjoy snacking on good parm on its own.

You can get it at iGourmet.com.

R36/38 Oops, I became enthralled thinking about having Raclette as an entree. For fondue, I like using a mixture of Guyere cheeses, Comte and a bit of Cougar Gold for extra tang. Emmental is a good cheese to use too. You can use Raclette too, but it is ultra special just having on its own.

Any good cheese shop or upscale grocery store should carry the above cheeses!

Tomme type cheeses are generally the best.

This guy is practically having an orgasm over Swiss Raclette. lol

Omg, it looks so good!!!

It’s all explained here in the helpful pamphlet

Fondue is so damned YUMMY!

Stilton has always been my favourite. When I was a poor student it was my only treat, with black grapes and water biscuits. I still love it.

Cambozola

Drumloch

[quote]Parmigiano Reggiano. You can't eat this by itself.

Of course you can. I eat it with fruit and nuts frequently. Pears and walnuts are a particular favorite. Blueberries are easy.

Pears and walnuts go well with blue cheese.

Parmesan, Romano and Asiago pair well with red grapes.

RED DRAGON!

Blue cheese is too strong to eat by itself.

It has to be crumbled (ever so slightly) on to something else, like a burger or a salad.

Otherwise, it will just blow out your taste buds.

This cheese is amazing and it’s in most grocery stores and you cam buy it at TJs as a private label product for about $9 a lb

Spray cheese, duh! So convenient!

Why do I keep putting links in the signature line

[quote] Why do I keep putting links in the signature line

Because you're drunk?

Tofu Chan weighs in on the subject.

For some reason in 1970s Pennsylvania Port Wine Cheese was the height of sophistication.

April 11 is national cheese fondue day!

Matter of opinion and your taste buds, r51. I enjoy bleu cheese on its own, with just fruit, nuts, and/or jam.

Maggot cheese

[quote]You can't eat this by itself. It usually has to be grated over some other main dish.

Parmigiano Reggiano? Who told you such a thing?

Where and when was that, R58? Clearly a place to be avoided!

Cheese-eating surrender monkeys!

LOL, r58. I loved that port wine cheese spread as a kid in the 70s.

Nice post R37. I'm a Stilton guy, "the king of cheeses" Fun with candied walnuts, nice with celery.

Please, it's that government cheese

Delice de Bourgogne is the best cheese I've ever eaten.

I like raclette and want to make it the way I had it in Europe, complete with the raclette stove. I'm sure that I can find one on Amazon.

Cabrales

Velveeta

I like cheese but it binds me up. I’ll pass...

Cambozola

Another vote for feta.

Laughing Cow

I looooooove parmesan. Love blue cheese/gorgonzola as well. Feta's great too!

Humboldt Fog.

yes, it's stilton. le cendrillon is the best goat cheese I've ever eaten and St. Albray the best mass produced.

To pre-empt the Spam troll:

Camembert and aged goat cheese are my favorites

Swiss with tart apples.

R81 I’ll have you know those apples are perfectly upstanding and not at all slutty!

Disco Fanny feta

Depends a little on how I am eating it but with crackers then nothing can beat Shropshire blue for me.

Raclette is not a cheese. It is a method to serve cheese

Why post about things foreign to you?

I fell in love with emmental cheese when I was in Europe, but I can’t find it back in the States. The shit that’s called “cheese” in the States is pretty revolting in general.

Saint Marcellin is very good, a really unusual texture and consistency.

I agree with the post above, good Parmigiano can be eaten alone, in shards, served with sliced pear and prosciutto and things like that, sometimes on a rustic board.

My neighbor in France served a lot of Roquefort with black cherry conserve and walnuts for desert. That’s delicious.