Poll: What is your favorite cheese?

[Chief Longwind Of The North]

I forgot to name my favorite and how I use it. That would be Balderson 5-year Aged Heritage Cheddar. The finest white cheddar I've ever tasted (admitting that I haven't been to England to taste the original). It's an award winning Canadian cheese that is superb at room temperature served with fruit and crackers. Though I love to also just slice off a bit and munch it. It's soooo good, has that light salt crunch with a ballanced cheddar flavor and slightly crumbly texture.

And then theirs Gruyere... with some sliced baraunschieger on the side.

Seeeeeya; Goodweed of the North

 

[kitchenelf]

Goodweed - if you ever get the chance to try a 4 or 5-year aged Gouda please do so - the way you describe it is very similar - and this cheese can also be left out of the refrigerator.

 

[jennyema]

Goodweed - if you ever get the chance to try a 4 or 5-year aged Gouda please do so - the way you describe it is very similar - and this cheese can also be left out of the refrigerator.

Yum!!! Aged gouda. That and aged Jack are my #2 and #3 favorites.

Aged cheeses often taste entirely different from their unaged counterparts.

 

[jennyema]

Anyone like Compte?

 

[Ishbel]

I presume that what Americans called 'aged' is what we call 'mature' or 'extra mature'?

 

[kitchenelf]

I presume that what Americans called 'aged' is what we call 'mature' or 'extra mature'?

I'm assuming it is Ishbel - gouda is a whitish cheese - aged guda is a wonderful orange/golden color and firm but not as quite as a Parmesan.

I've never tried Compte - I will look for it next time I go to a "real" cheese shop - can you give me a description?

 

[GB]

I voted for every single one other than the Kraft plastic cheese. I still eat the plastic cheese, but it just not a favorite

As for my favorite way to prepare...There are too many to pick from. I love cheese by itself. I love it on crackers, with veggies, melted, in dips, and just about any other way you can eat it.

 

[college_cook]

I love Asiago and Parm. goes great on anything!

 

[jennyema]

Compte is much like Gruyere but it's made in France.

To be caled "Gruyere" it must be made in Switzerland.

I find Compte to be a bit milder than Gruyere, although not always ....

 

[Ishbel]

Thanks, Elf
I have to confess, I'm not too keen on Dutch cheeses - although they always seem to taste better in Holland!

We seem to have a different coding system

Mild
Medium
Mature*
Extra Mature*
Vintage

*These are often 'Farmhouse' - or farm specific cheeses

(I'm sure I've missed one or more out of the system!)

 

[licia]

I suppose cheddar is one of our favorites. I just bought a 26lb wheel of black rind cheddar for our family reunion. Hope it is enjoyed by everyone.

 

[Bangbang]

Blue and asiago..........Yummy.