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BrooklynQ
11-01-2006, 11:48 PM
I'm sitting here eating some Saga Blue Cheese and was just wondering what's everyone's favorite cheese? Mine has got to be blue - but not this brand.

jgh1204
11-01-2006, 11:52 PM
Stinky Diaper Stilton.

Just kidding, Velveeta White.

BrooklynQ
11-01-2006, 11:52 PM
Didn't know Velveeta made a white.

jgh1204
11-01-2006, 11:59 PM
I stand corrected, it is an HEB brand. Thought is was velveeta. But seriously, I like milder cheeses.

Sledneck
11-02-2006, 12:00 AM
fiore sardo
http://www.cheese.com/Description.asp?Name=Fiore%20Sardo

Plowboy
11-02-2006, 12:57 AM
I saw the title of this thread and instantly thought Saga Blue. Wild that this is what you were eating. I love Saga Blue with a bottle of Cab.

timzcardz
11-02-2006, 01:26 AM
Blue cheese, or ....


Some nice ripe Limburger with a thick slice of onion and fresh ground pepper on rye, and a beer of course! But ... the wife may divorce me if I bring Linburger into the house again, so I have to wait 'til I go to Mom's in the spring.

CarbonToe
11-02-2006, 03:46 AM
Good old fashioned Stilton. Extra Mature!!!

http://www.cheese.com/Description.asp?Name=stilton

I take it you're all fans of www.cheese.com (http://www.cheese.com)? :wink:

cmcadams
11-02-2006, 06:25 AM
It's so dependent on what else is going on... Blue cheeses have a lot of variety, but a really good Stilton or Roquefort is tough to beat... Then again, some bries are great. I'm partial to high-cream British cheddars, too. St. Andre is a really nice white cheese, and I like some goat and sheep cheeses. There are a lot of good American artisanal cheeses, but, unfortunately, American cheese makers aren't allowed to use unpasteurized milks, and a lot of European cheeses are better because if this.

Trout_man22
11-02-2006, 06:32 AM
Love a good Blue Cheese. Cheddar that has been aged over year is also good.

qman
11-02-2006, 06:52 AM
I am a fan of blue cheeses too. Gorgonzola is my go-to favorite, but I agree with Carbon Toe, a good aged Stilton is hard to beat.

SP
11-02-2006, 08:33 AM
Parmasen and no not the stuff in the green can. A good Dutch gouda. Gorgonzola is always good. Scamortza if it has a nice smoke flavor. Cant beat a fresh buffola mozzeralla especially what the garden it ripw with tomatos and basil. I could probably think of a few more. I really have not tried too many cheeses that I dont like.

spicewine
11-02-2006, 08:41 AM
I like Munster, Provolone or smoked Gouda. I like Feta on salads



Or Always Save American on Spam with mustard and mushrooms.

Bill-Chicago
11-02-2006, 08:45 AM
very sharp cheddar

got a special place in the yard set aside for "shelf" cheeses, and American (the hot dog of the cheese world)

Q Haven
11-02-2006, 08:59 AM
Grafton smoked cheddar....

http://www.graftonvillagecheese.com/store/index.html?action=browse&CategoryNum=3013052523136

Also love smoked mozzarella from Liuzzi's Cheese in North Haven, CT or brie baked in puff pastry.

Jeff_in_KC
11-02-2006, 09:09 AM
I'm with Jay on the Muenster, Provolone and Gouda but I hate feta! I love lots of cheese but besides the three aforementioned, I enjoy Havarti, sharp cheddar and the BEST blue I've ever eaten is Maytag Blue Cheese! That stuff rocks!

kickassbbq
11-02-2006, 09:12 AM
Romano!!!!!!!!!!! Hard, a hint of salt and tangy.
It's a Party Cheese.
I also like to smoke MANY types of cheeses. I love smoked cheese.

Smoke On!!!!!!!

ique
11-02-2006, 09:21 AM
Reggiano
Roquefort
Cabot Habanero Cheddar

frognot
11-02-2006, 09:55 AM
Muenster, smoked gouda, havarti are faves.

Like pepper jack with some sliced fatty on a biscuit.

Ron_L
11-02-2006, 09:56 AM
So many cheeses, so little time! :)

In no paticular order...

Blue cheese
aged cheddar
aged stilton
aged gouda
Brie

SmokeInDaEye
11-02-2006, 10:18 AM
I love any and all cheeses, especially blues and triple cream cheeses like St Andre. Also love Vermont cheddars, real parmesan, and any Wisconsin cheese. And Wisconsin cheese curds battered and fried!

In fact, 10 times out of 10, I'd take a cheese plate over dessert if the restaurant offers one.

Jorge
11-02-2006, 11:53 AM
Cabot Habanero Cheddar

One of my favorites.

Maytag Bleu, a spicey pepper jack, provolone, feta, swiss

wnkt
11-02-2006, 12:06 PM
Cheddar (white or yellow) as sharp as you can get it. Feta is pretty good too.

Don't tell anyone.......but a good shot of aerosol cheese on a Garlic flavor triscuit os pretty good too.

Wine & Swine
11-02-2006, 12:11 PM
Real French triple creams (unpasturized), smoked Rambol (French double cream), Roomano (think Romano with milk crystals), Berkshire blue, real Italian Buffalo mozzarella (using Italian water buffalo), extra extra sharp cheddar (you can only get the really good stuff in Wisconsin as it really never leaves the state), Parmigaino Reggiano. I could go on for hours and then you bring wine or other ingredients, etc, into the mix and it develops even more. You get the idea, I like cheese.

Arlin_MacRae
11-02-2006, 12:17 PM
Handkäse mit Musik! It’s one of those that if you can get past the smell you’re OK!

Plowboy
11-02-2006, 01:16 PM
We like to plank cook brie with a little dill on the top. Nice and creamy and melty... Creamelty!

smokincracker
11-02-2006, 01:22 PM
I like Munster, Provolone or smoked Gouda. I like Feta on salads



Or Always Save American on Spam with mustard and mushrooms.


Check this place out.
My wife orders me Smoked Gouda from here.
But the Jalapeno makes the best addition to everything....its goooooood
www.winchestercheese.com
Jalapeno Gouda

Bigmista
11-02-2006, 01:26 PM
Whiz.

parrothead
11-02-2006, 01:35 PM
Extra sharp when I can find it. I have a buddy pick some up once in awhile that is 7 years old.

Provel
fromunda
sharp swiss
Bill's horrible shelf cheeses
Garlic or habenero curds
Apple jack
Farmer's cheese
The bacon cheese and the garlic and the hot curds that the cheese lady brings in.
MMMMMMMMMMMMMMMMMMMMMMM Hard Milk!!!!!!!!!!!!!!!!!!!!

SmokeInDaEye
11-02-2006, 01:54 PM
We like to plank cook brie with a little dill on the top. Nice and creamy and melty... Creamelty!

Mmmmmmm, creamelty!!!!!

Bossmanbbq
11-02-2006, 02:01 PM
aged chedder or a good quality Swiss cheese.

MoKanMeathead
11-02-2006, 02:07 PM
Aged cheddar or baby swiss!! Although that may change after I try Jay's American on spam!!

Jorge
11-02-2006, 02:19 PM
I stand corrected, it is an HEB brand. Thought is was velveeta. But seriously, I like milder cheeses.

It is, what it is...but that's some good stuff with the double boiler and the right seasoning and additional cheese.

Single Fin Smoker
11-02-2006, 02:26 PM
How bout Gyeuere topped on a bowl of French onion soup, with smoked brisket sandwiches, on bagguets topped with Manschego for dipping?

blue ox
11-02-2006, 03:40 PM
A big wedge of Dry Jack, a baguette, and a good IPA.

big brother smoke
11-02-2006, 06:24 PM
Gorgonzola

thillin
11-02-2006, 06:37 PM
I'm with Jay on the Muenster, Provolone and Gouda but I hate feta! I love lots of cheese..

Ditto

jgh1204
11-02-2006, 06:57 PM
With all the cheese lovers on here, you would think ya'll were french or something. But, I do know that the brethren like to cut the cheese.

butts
11-02-2006, 07:13 PM
1. Goat Cheese
http://www.redwoodhill.com/cheese.htm

2. Peppered Brie

3. Habanero Jack

Sledneck
11-02-2006, 08:43 PM
She loves the cheese!

HickoryNut
11-02-2006, 09:04 PM
Coming home from business trips to Milwaukee my checked luggage always gets searched. Stuffed with Usinger sausage and cheese from the Wisconsin Cheese Mart it must drive the sniffer dogs nuts.

CarbonToe
11-03-2006, 03:57 AM
Good quick moreish recipe....

1 Box of mature Camembert http://www.cheese.com/Description.asp?Name=Camembert%20de%20Normandie. Ensure that its stapled together not glued otherwise you'll have a messy smoker!!
1-2 Cloves of garlic sliced thinly
Splash of White Wine (rest for cook)

Remove wax paper from Cheese. Stab loads of slits into bottom of cheese, pop slivers of garlic into holes, pop back into wooden box garlic side down, repeat for the top (If you're like me, lazy, you can get away with stabbing the hell out of the cheese, crush a clove or two over it and rub it in!). Add a good glug of wine over the top, pop on the lid. Pop in the smoker for 15-30 mins until cheese is gooey. Serve in box.

Dip wedged boiled potatoes, pickled gerkins, etc into it and scoop into mouth!!

Q_Egg
11-03-2006, 11:11 AM
.... Cabot Extra Sharp Cheddar, Reggiano Parmigiano, Fresh Mozzarella, Cabot Pepper Jack are our mainstays. Enjoy many of those posted from time to time. After Q .... cold slices of crisp apple and parings of Parmagiano R seem to be a great finish.

backyardchef
11-03-2006, 11:24 AM
Toe cheese

http://www.textamerica.com/user.images.x/17/IMG_376317/T40402281829210.jpg

Pyle's BBQ
11-03-2006, 03:53 PM
Maytag Blue Cheese
Fresh Mozzarella
Smoked Mozzarella

bbqjoe
11-03-2006, 04:03 PM
Mafioso mozzeralla!!!!
Only had it once.

Wine & Swine
11-03-2006, 04:31 PM
Joe what is Mafioso Mozzarella?

bbqjoe
11-03-2006, 05:29 PM
Not sure if that is really what it is called, but a guy once gave me a ball of it, and that's what he said it was. Italian mafia mozzeralla.
Damn it was GooooooooooooooooooooooooooooooooooooooooooooooD!! !!!!!

Sledneck
11-03-2006, 05:38 PM
real mozzarella

Wayne
11-03-2006, 10:17 PM
I do not think I ever ate a cheese I didn't like. Cheese is like sex.......some is better than others but it is all good.

brucesieg
11-05-2006, 10:36 AM
ricota salata or assiago, or a bularian feta. for any ny people who love cheese check out fairway in plainview or uncle guiseppe in smithtown they have one of the best selections i have ever see.`

CTSmokehouse
11-05-2006, 12:02 PM
Epoisses, Tete de Moin, Ultrasharp VT Cheddar, English Stilton, Parmagiana Reggiano, Sharp Provelone and Fresh Mozzarella from Arthur Avenue, Cow Girl Creamery Cheeses eg. Mt. Tam, Old Chatam Sheepherding Co. Hudson Valley Camembert, Humbolt Fog, Maytag Blue.... ah cheese!

Yours in BBQ,

Cliff

bbqjoe
11-05-2006, 01:36 PM
http://i47.photobucket.com/albums/f172/barbecuejoe/cheesehead.jpg