For the love of cheese :)

[Snip 13]

For all the cheese lovers on DC :) What are your favourite cheeses and ways you like to enjoy them?
I'll go first to get the ball rolling.

Camembert- Baked and served with whole fig preserve or cranberry jelly and toasted baguette slices.

Stinking Bishop Cheese- Served at room temperature with lightly salted crackers or melba toast.

Fresh Buffalo Mozzarella- Served with homemade pesto and slices of ripe Israeli Tomatoes or beef steak tomatoes. Sometimes I egg and crumb the mozza balls and deep fry them :)

Pont Gar Soft Blue Cheese- Served on blinis with capers (in brine, not salted)

Sharp mature cheddar- Served with pickled dill cucumbers and crusty bread and butter.

Chunky cottage cheese- Served on rice cakes with youngberry jam

[Selkie]

Extra Sharp Cheddar, either hand sliced and simply snacked, or shredded and mixed with mozzarella for pizzas or quesadillas.

Strong Imported Swiss Cheese. None of this mild baby Swiss nonsense. I prefer it on a club cracker with deli-shaved ham.

Goat Cheese crumbled into a salad.

[Snip 13]

Originally Posted by Selkie

Extra Sharp Cheddar, either hand sliced and simply snacked, or shredded and mixed with mozzarella for pizzas or quesadillas.

Strong Imported Swiss Cheese. None of this mild baby Swiss nonsense. I prefer it on a club cracker with deli-shaved ham.

Goat Cheese crumbled into a salad.

Got a brand name for that Swiss Cheese? I would love to try some :)

[Selkie]

I buy it at the deli counter and refer to it only as "imported Swiss," they bag it with only a price label on it, but the next time I go, I'll ask for the brand.

[Andy M.]

I like mild/semi-soft cheeses. Gruyere and Muenster are my favorites. They both are great just sliced and melt well too.

[Snip 13]

Originally Posted by Selkie

I buy it at the deli counter and refer to it only as "imported Swiss," they bag it with only a price label on it, but the next time I go, I'll ask for the brand.

Thank you :) Our supermarket Deli will find any cheese you ask for, how cool is that!

[deepfryerdan]

Originally Posted by Andy M.

I like mild/semi-soft cheeses. Gruyere and Muenster are my favorites. They both are great just sliced and melt well too.

I second that! Both of those are in my top 3 along with some Gouda.

[Zhizara]

Originally Posted by Snip 13

Got a brand name for that Swiss Cheese? I would love to try some :)

I'd like the brand name too. I love Swiss cheese, but lately it all tastes blah.

In Florida, at a meat market I'd get Swiss that was so strong it had to be used sparingly. I'd love to find it again, or a satisfactory substitute.

[purple.alien.giraffe]

Oh, where to begin. I love cheese.

High quality cheddar snacked on by itself, with wheat crackers, with fruit, on sandwiches, in a cheese sauce for veggies, or on salads.

Cottage cheese with black pepper or fruit.

Muenster on grilled cheese sandwiches and hot subs.

Blue cheese in salads, with fruit, in a sauce for steak, chicken or grilled portabellas.

Parmesan in tomato based sauces, meat balls, salads or just sliced and snacked on.

Asiago in salads, sprinkled into shrimp and garlic butter as the shrimp is cooking (these shrimp are great as a topping for steaks), baked into crusty breads, sprinkled onto steaks seasoned with oregano.

Havarti by itself, with crackers, with fruit, with ultra dark chocolate, with graham crackers (graham crackers topped with sliced strawberries and havarti are amazing).

Jack cheese by itself, with crackers, in macaroni and cheese, in quesadillas, melted with milk and jalapenos and drizzled over tortilla chips.

Idiazabal in spanish rice or spicy black beans.

Aged gouda by itself or with wheat crackers.

[Snip 13]

Originally Posted by purple.alien.giraffe

Oh, where to begin. I love cheese.

High quality cheddar snacked on by itself, with wheat crackers, with fruit, on sandwiches, in a cheese sauce for veggies, or on salads.

Cottage cheese with black pepper or fruit.

Muenster on grilled cheese sandwiches and hot subs.

Blue cheese in salads, with fruit, in a sauce for steak, chicken or grilled portabellas.

Parmesan in tomato based sauces, meat balls, salads or just sliced and snacked on.

Asiago in salads, sprinkled into shrimp and garlic butter as the shrimp is cooking (these shrimp are great as a topping for steaks), baked into crusty breads, sprinkled onto steaks seasoned with oregano.

Havarti by itself, with crackers, with fruit, with ultra dark chocolate, with graham crackers (graham crackers topped with sliced strawberries and havarti are amazing).

Jack cheese by itself, with crackers, in macaroni and cheese, in quesadillas, melted with milk and jalapenos and drizzled over tortilla chips.

Idiazabal in spanish rice or spicy black beans.

Aged gouda by itself or with wheat crackers.

Haven't had havarti in years :( I lived in Barcelona 11 yrs ago and that was my favourite cheese there :) Only seen in SA once sadly!