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TheobromosHumper's avatar

What is your favorite craft (not Kraft) cheese?

Asked by TheobromosHumper (443points) January 28th, 2013

If you are a cheese aficionado, tell me about a cheese you really like. Or a kind of cheese you are into.

I’ve been digging this semi-soft cheese made from water buffalo milk lately. It is only available during maybe one or two months of the year. It comes from Italy. Very nutty and grassy with a soft, smooth texture. Washed rind, I believe. I’m not enough of an aficionado to really understand the significance of washing a rind.

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19 Answers

Seek's avatar

That sounds amazing. Mmm…

I’m a brie-head. My favourite way to eat it is baked with roasted garlic, eaten on chunks of fresh pita bread.

Pachy's avatar

Feta, brie and aged cheddar are my favorite. Feta on salads or in omelletes; melting brie on warm, crusty, buttered French bread; and cheddar on everything!!!

‘Scuse me, I gotta go buy some cheese.

janbb's avatar

I love many of the English cheeses although not Stilon. Give me some Double Gloucester, English Cheddar, Cheshire or Lancashire and I am a happy girl. All great melting cheeses. One problem is when you get them in the States, they are sometimes overripe and too strong.

El_Cadejo's avatar

I can’t stand sharp/dry cheeses, I’m more of a soft/moist cheeses kinda guy so I love brie and feta but my favorite is definitely gorgonzola.

ragingloli's avatar

Camembert, gouda and the Kings of Cheese, Parmigiano Reggiano and Grana Padano.

Tropical_Willie's avatar

Anyone with “Cheese” in the name. But really enjoy handmade Port Salute.

Coloma's avatar

Hi, I am Coloma and I am a cheeseaholic.

I order 2 amazing cheeses from
A California cheese maker about 125 miles from me.
They make a Caraway Jack and Salami Cheddar to DIE for.
I also adore just about any other kind of cheese.
All cheese is food of the gods. lol

marinelife's avatar

I love cheese—all cheese. I am digging manchego cheese right now.

wundayatta's avatar

I go to DiBruno’s in Philadelphia after my son’s piano lesson. We usually try three or four cheeses and take one or two home. You learn something new each time. There are so many semi soft cheeses from so many countries, and made from Sheep’s milk, goat milk, cow milk, buffalo milk and others, I guess.

There’s a difference between cheddars wrapped in a wheel, and cheddars that are cut off a large chunk. I like the ones cut off chunks, because they are less grassy and more sharp. There’s a four year aged Vermont cheese from Grafton Village that is amazing. Probably the best cheese I know. Hard to get, though.

There are some cheese makers in Pennsylvania—one somewhere in Amish country that has a cave I would love to visit, if possible. They make a cheddar like cheese that I forget the name of. Big help, I am, right? I think they call it Noble. Pretty sharp, but also very creamy and subtle. Not ammoniac at all. Best Pennsylvania cheese I know.

California seems to have a lot of great cheesemakers, but I don’t know them.

I wish I could remember the names of the good ones I got at DiBruno’s. But you can look and feast your eyes. Their selection is amazing. I would live there if I could.

Aethelwine's avatar

Cheddar cheese spreads and curds made in Wisconsin. I always buy extra when we visit.

WestRiverrat's avatar

Home smoked sharp cheddar smoked with apple or pear wood.

dxs's avatar

I love sharp cheeses overall, such as sharp provolone, parmesan (the actual stuff, not that grated stuff), ceddar. I don’t like mild cheeses or spreadable cheeses like brie or mozzarella, although I have cream cheese every day, if that counts.

flutherother's avatar

I mostly buy cheddar. I am really into melted cheese on toast just now with sliced tomato on top sprinkled with a little ground pepper.

janbb's avatar

@flutherother I lived on cheese on toast when I was in England years ago. Still a favorite when I can get good English cheese.

KNOWITALL's avatar

Actually goat cheese is my new favorite, and I love feta.

Berserker's avatar

Krap Dinner

I’m not a big cheese connoisseur, but I sure do love me some Swiss cheese. I’ve also had goat cheese, which is pretty damn fine on crackers and stuff.

But I draw the line at those kinds of cheeses that are so old that they’re green, sometimes even blueish green. Bargh.

Brian1946's avatar

I loves me some head cheese, cut cheese, or maCHEESEmo! ;-)

El_Cadejo's avatar

@Brian1946 I’ve had head cheese before. Delicious.

Buttonstc's avatar

I love most creamy stinky cheeses (except Limburger).

At the top of my list is Gorgonzola Dolce but it’s hard to find it anywhere other than Whole Foods and I’m not that near to one now.

So I settle for supermarket Gorgonzola.

When growing up, there was a great stinky artisan cheese named Liederkranz but it went out of production for years.

They recently revived it but I don’t know if it’s the same wonderful cheese I remember. And I haven’t been able to find it in any stores yet.

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