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The Great Permie Cheese Thread: What are your favorite cheeses?

 
master gardener
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I have recently been made aware of not only the wide variety and breadth of cheeses out there but that many cheeses can also be made at home!

While shuffling through threads on Permies, I realized that a great injustice has happened. A crime so terrible it brings a tear to my eye. An oversight of incredible magnitude it is amazing we all are still here.

Nobody has asked what everyone's favorite cheeses are!!!


(Source)

Okay, I will admit that this has a nefarious hidden motivation behind it that I will fess up to now. I am a cheese novice and would love to know some great cheeses to try that other Permies vouch for. Bonus points if it is a soft cheese because I have a love for a good cheese and crackers snack.

I humbly ask, what are your favorite cheeses and why?

Thank you in advance for your answers.
 
gardener
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I love Brie and the soft cheeses like that.
I like just picking it apart with my hands.  

I grew up eating lots of French cheeses.  Brie and baguette was a common lunch or picnic.
If I am ever rich I will take a cheese making class and learn to make all those fine cheeses.
 
rocket scientist
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I love all the cheddars, they are soft when warm and sliced thin for crackers!

This is my favorite.
https://www.kerrygoldusa.com/products/dubliner-with-irish-stout-cheese/
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steward
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I mostly eat sharp cheddar.  My absolute favorite is longhorn cheddar, though it is usually unavailable.

Where I live we are limited to mostly hard cheese like cheddar and colby, the Italian favorite, mozzarella, and the sandwich favorite, swiss.

Cream cheese, too.

One Christmas, years ago, I received an assortment of cheese, ones not mentioned above.  I loved them all....
 
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It's easier to list the ones I'm not a huge fan of: almost every soft goat cheese I've tried.

But, favorites... in no particular order, sharp cheddar, fresh mozzerella, pepperjack, chihuahua, brie, gruyer, Swiss Lorraine. I also use a lot of cream cheese, and pre-shredded sharp cheddar & mozzarella.
 
out to pasture
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This is my favourite cheese in the world. I don't think it has a name, but it's a sheep cheese made by a man in the village next to the one I used to live in just south of Castelo Branco in Portugal.

The one on the left is 'my' cheese, nice bit of flavour but still soft enough to sort of squoosh onto a ryvita crispbread.

The one on the right was given as a gift to me when the boys went round to buy my christmas cheese. It's one from last year, and appears to have shrunk in size over time. The flavour, however, is out of this world. The driest bits get grated up and used as a parmesan substitute.

This cheese is so good that before I was with Austin I was seriously tempted by an offer that seemed to include a lifetime's supply of sheep manure and as much cheese as I could ever eat. Ultimately I think I made the right decision though, even if I do miss the cheese. It really is rather awesome

I always wanted to go and do a photo shoot of him with his sheep and making the cheese. Not sure it will ever happen now. Maybe, just maybe...

Edit to add - I think it must be this one - Queijo amarelo da Beira Baixa
cheese.jpg
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pollinator
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I love so many cheeses. This is the reason I have never gone vegan.

Some highlights from the American Midwest:

Milton Creamery, love their “Prairie Breeze” a unique hard cheese similar to cheddar or Gruyère.

These methuselah cheddars from Mouse house Cheesehaus in Wisconsin. The 12-, 15-, and 20-year cheddars are an amazing experience. You really have to try it to understand. It is like savory fudge, with such complexity to the flavor.

 
gardener
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Big fan of many of the cheeses listed! Our latest favorite is Catamount Hills cheese which we get on the occasions we go to Whole Foods and they happen not to be sold out
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pollinator
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Oh my goodness, cheese!

Cheese makes me happy.  My favourite brand of cheese is Tillamook, its local to my state and I've been eating it forever, and the cheese factory is cool because you can learn how the cheese is made there.

I also enjoy artisan cheeses, any kind of goat cheese, softer spreadable cheeses.  If they're too sharp, or too bleu than they aren't my thing, but other than that I'm not too particular.  Pepperjack, monzerella, etc. yum.  I'll sit and eat monzerella straight, I love just eating a hunk or andful of cheese.  Oddly enough I only like parmesian sparingly.
 
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I enjoy most cheeses except for bleu cheese and some of the more exotic, strong, stinky ones.  Processed cheese is also something I quit eating a long time ago.  Cheese just makes everything better.  Oddly enough, I don't have a favorite.  Mozzerella is great but it's more for the chewiness and mouth feel of it when melted.  Most any cheese makes a great grilled cheese sandwich.  As long as it's real cheese, and not too pungent, I'm just grateful to have it!

EDITED TO ADD:  Actually, I do have a favorite.  Anything smoked.  Cheddar, Muenster, Gruyere,...  
 
gardener
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As a picky eater, I tend to stick to Cheddar, mozeralla, and (yes, I admit it) American sliced cheese.
 
master steward
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I have never encountered any cheese I dislike. Right now, I like sharp Swiss.
 
Emmett Ray
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While I don't buy grocery store pre-shredded cheeses, there is one at Trader Joe's that I absolutely love - Quattro Formaggio, which is a blend of four Italian cheeses: Parmesan, Asiago, Fontina, and Mild Provolone.  Fantastic flavor and a great convenience item.  Thinking about it, Asiago would have to rank up there as a favorite.
 
Timothy Norton
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I have found fondness for sprinkling Cotija cheese on Mexican/Tex-Mex dishes as a finishing touch. It has a little saltiness to it that I find pairs well. Some types require grating but a variety that I usually purchase can be broken up by hand into little pieces just rubbing it in your palm.
 
Emmett Ray
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Timothy Norton wrote:I have found fondness for sprinkling Cotija cheese on Mexican/Tex-Mex dishes as a finishing touch. It has a little saltiness to it that I find pairs well. Some types require grating but a variety that I usually purchase can be broken up by hand into little pieces just rubbing it in your palm.



Yes!  Crumbling some Cotija cheese on... well, anything... is an instant upgrade!  Let's face it - bacon is just a meat candy bar and cheese is never the wrong answer.  
 
gardener & author
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My answer would be "anything that I've made"!

Raw milk alpine-style cheeses are my favourite kind of hard cheese, I make a lot of them. I also make and enjoy quite a bit of feta, halloumi, chèvre, and mozzarella.
 
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1/ Gruyère- a French 1-2 year aged cheese with a delightful nutty flavor and that slight crystal formation that indicates perfect fermentation.

2/ Petite Basque - a firm aged Basque style sheep cheese. A lovely rich flavor.

3/ Mt. Tam, by Cowgirl Creamery - a sift triple cream Brie type cheese. Suuuuuppper delicious and decadent.
 
Riona Abhainn
pollinator
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I didn't list American cheese on my list of no-no cheses even though its at the top of said no-no list.  I guess I don't think of it as "real" cheese.  But my husband and father keep on eating it and liking it.  So all you Am. cheese fans out there, please eat it all so I don't have to encounter it, ever again haha.
 
master gardener
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OK, since you've asked for a favorite, I'm going to start with Gruyère. I'd hate to give up the whole panoply of other cheeses, but this is the best. (See fondue and gougeres before trying to refute this objectively correct assertion.)

But really, I like most cheese.

The exceptions fall into two categories:

- There is a slimy-creamy texture that freaks me out at the base of my spine. Philadelphia Cream Cheese is the ultimate expression of this phenomenon -- everyone on Earth loves this stuff, but it's entirely beyond me how that's possible. The very most liquidy triple-cream brie also freaks me out a little. But unlike "cream cheese" which has no redeeming flavor to make up for the gross texture, I'll suck up the brie's weird slime because it's yummy. (I also don't spread butter on anything at the table though it's great to cook with.)

- I've also had moldy "blue" cheeses that were too strong to appreciate, but I generally like that class of cheese. And while talking about funk, I've had cheese with a blooming washed rind that was so strong I could barely stand the odor of it (like goat urine that's been standing in a bucket for two weeks), but they're always very good to eat.

I also agree with Kate's stance above. I've only made cheese a dozen or so times, but I loved the product beyond any fair evaluation of its quality.
 
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I love them all, except for just a few but my current favorite is yogurt cheese or skyr and it definitely has to be homemade. I love getting a big spoonful and having a yogurt “popsicle” for lunch.
 
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My favorite is either a 3-month Manchego, or Mobay from Carr Valley Cheese Company.
I found out about both of those at The Cheese Lady, a shop in Traverse City, Michigan.
That's where I learned I love sheep cheeses!
 
pollinator
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I'll start with a non-dairy soft cheese I love
Nasturtium Seed Cashew Dill Cheese
Makes enough to spread on what would cover 6 normal bread slices
Ingredients
1 cup cashews
1/2 cup water
1 tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon honey or a few drops/pinches of stevia
1/4 cup minced pickled nasturtium seed pods
2 tablespoons minced fresh dill
Method
Pulse in a blender and store in an airtight container in the refrigerator for up to 1 week.

Labneh - for Savoury Dishes
Makes 375 mls / 1-1/2 cups     Prep: 5 mins     Standing Time: 6 hours
A Middle Eastern staple made by removing excess whey from salted yoghurt, resulting in a velvety, cream cheese-like spread with a lightly sour note.
Eaten on bread topped with olives, mint, tomato, cucumber, olive oil. Fouad Kassab is a food writer and author of Middle Eastern-inspired http://thefoodblog.com.au/

Ingredients
1/2 teaspoon fine sea salt
500 grams Lebanese or Greek-style yoghurt
olive oil, to drizzle
tomato, cucumber, fresh herbs, to serve

Method
Line a colander, preferably one with a high base, with 2 layers of moistened, wrung out muslin that overhangs the rim of the colander. Place colander on top of a large bowl, elevated so the labneh is well above any liquid whey that drains out.

Add salt to the yoghurt, pour onto muslin. Set aside, refrigerate about 6 hours, allowing the whey to drain off naturally. The consistency of the yoghurt will become thicker and creamier. For thicker consistency, drain for longer. To make labneh balls, hang the muslin parcel by string, refrigerated for 24 hrs.)

Wipe off any whey that has stuck to the base and sides of the colander while draining.

Transfer the labneh to a bowl. Drizzle with olive oil. Serve with fresh herbs, tomato and cucumber.

Labneh – for Desserts and Sweets
makes 2 cups     Prep: 5 mins     Standing Time: 24 hours

Ingredients
500 grams Natural full-fat Plain Yoghurt
Generous pinch salt
Lemon zest to taste
1 teaspoon raw honey

Method
Line a colander, preferably one with a high base, with 2 layers of moistened, wrung out muslin that overhangs the rim of the colander.
Place colander on top of a large bowl, elevated so the labneh is well above any liquid whey that drains out.

Add salt to the yoghurt and stir. Pour into prepared sieve. Gather edges of cloth together, tie with string and let rest in sieve.
Leave whole set up in fridge for 24 hours to allow whey to drip out of yoghurt. The longer it drains, the thicker it gets.

When ready to use, stir through the fresh lemon zest and honey thoroughly.

To serve, layer each bowl or glass with crushed nuts, labneh and top with muddled berries.

 
Annette Jones
pollinator
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Paneer Soft Cheese
Makes 250g     Prep: 25 mins     Cook: 15 mins     Stand: 1 hour
A home-made, unsalted, white cheese with a fresh farmer’s cheese like quality and dense, crumbly texture. Works wonderfully with Indian spices but equally well with flaky sea salt, freshly ground black pepper and a drizzle of quality olive oil. Great source of protein, packed with vitamins and minerals and tasty. Serve any way you like, or marinate it in a delicious sauce of herbs and yoghurt, wrap it in foil, cook it on the barbecue until hot and steaming.
Ingredients
2 litres full fat milk
200 - 250g plain yoghurt (see note)
70 g coriander stalks and leaves
25 g mint leaves
12 g piece chopped peeled ginger
2 large garlic cloves
80 ml / 1/3 cup thick Greek yoghurt
1 tablespoons double cream
1 teaspoon garam masala
1 teaspoon chaat masala
1/2 teaspoon carom seeds
1 heaped teaspoon salt, or to taste
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon finely chopped red onion

Method
Bring milk to boil in heavy-based saucepan. Once milk starts to boil and rise, boil 5 minutes or so to thicken slightly. Season lightly. Stir in 200 ml of yoghurt OR 3 tablespoons of lemon juice. Stir milk gently to help it curdle, it should only take a minute or so. If it doesn’t separate add rest of yoghurt or lemon juice and keep stirring. The curds will coagulate and separate from the watery whey. Remove from heat.

Line large sieve with muslin or cheesecloth, place over large bowl or saucepan. Strain cheese into sieve, run cold water through it. Wrap cheese in cloth and hang off tap over sink to allow excess water to drain 20 minutes.

Then, keeping fairly tight place paneer on shallow tray with heavy weight on top. Re-fill same saucepan with whey or water, place on top of paneer and stand for 30-40 minutes or until it is flattened in a firm block. Cut into cubes or crumble, depends on how you want to use it.

Fpr marinade, use a stick blender, to process all ingredients except onion until smooth.

Unwrap paneer, put on piece of foil lined with baking paper. Pour generous amount of marinade all over top and bottom of paneer, sprinkle with chopped red onion.

Wrap up tightly, cook on a barbecue or hot plate 6-8 minutes or until steaming when opened. If paneer has been chilled prior to barbecuing it may take a little longer.

Note - If you don’t have any yoghurt you can also split the milk using 60-80 ml, (1/4 – 1/3 cup) lemon juice instead.

To store unmarinated paneer, place in small container, cover in water, refrigerate up to 1 week. You can also freeze paneer in airtight container, although texture will change and become slightly crumbly). Defrost thoroughly before use.
 
gardener
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So many cheeses, so little time
 
gardener
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I went to Italy a few years ago and brought back 5kg of cheese in a 11-kg suitcase, not even kidding. Generally any trip to the US involves me returning with a few pounds of cheddar as well.

My favorites are aged and tasty hard cheeses. Sheep and goat even better, though they're rare where I live. Local parmesans are nice. Cheese has to have flavor, we have a lot of tasteless cheese (mozzarella types) where I live but that is the only kind of cheese I won't put in my mouth.

That said.... I grew up eating American cheese, lots of it (the infamous "government cheese" that came in huge blocks). I am not embarrassed to say that if a block of government cheese fell on my kitchen table I would eat the hell out of it!!! I'd probably end up in the hospital, but sometimes the nostalgia is worth it.
 
Carla Burke
Rusticator
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My mom used to work at Kenny's Cheese, in Kentucky - a small, family-owned, raw milk cheese operation, making both gourmet & classic cheese, including many of their own recipes. She used to use her discount to get a variety of these amazing cheese, to send Christmas gifts, and it was probably our most joyfully anticipated gift, every year, to the point that John would say, "It's just not Christmas, until Mom's cheese arrives!".  When we found out she was retiring, we were happy for her but, BOY, Christmas snacks & meals were not quite the same, after that!
 
John F Dean
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Thanks Carla,

I looked it up on the map.  It is within a day trip for me.  Looks like a fun outing.
 
pollinator
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Where do I start? Perhaps it should be with the cheeses I don't like: parmesan being the most disliked.
As for favourites, well, there's Cambozola (blue brie), Wensleydale - a crumbly white cheese, delicious with rich fruit cakes like Christmas cake. The latter cheese can also be found with apricots or cranberries added to it which are also very tasty. One I like but haven't met anyone else who does is brunost, (from Norway)  which is light brown and has a sweet caramel and savoury salty taste at the same time. Tiny portions are enough and I eat it on its own rather than with bread or crackers.
I have only ever made soft cheeses like ricotta and crowdie, the Scottish soft white cheese but maybe one day when I'm not doing anything else, I'll have a go at hard cheeses.
 
pollinator
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I was raised as a Husky (Dad is a UW professor), but I have to admit WSU’s Cougar Gold is the best cheddar I have ever had. My English friend from Cheddar says it’s the best cheddar she has had from outside of her home region.

Other than that, I gravitate toward hard white cheeses, particularly sheep’s milk based ones like petit Basque and pecorino Romano.

I wish I could learn to tolerate goat’s milk cheese, as goats would suit my land pretty well. Even some globally awarded local ones still have a taste that gets an immediate, visceral response from my gut-brain as “spoiled milk, spit out now!”. Even if I learned to like it, like crab and mushrooms I feel like the orgasmic response others around me have to it indicates they would like it more and I will leave it for them.
 
tuffy monteverdi
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Ara Murray wrote:

…brunost, (from Norway)  which is light brown and has a sweet caramel and savoury salty taste at the same time. Tiny portions are enough and I eat it on it’s own.



Agreed
In Denmark we have a similar cheese, Gjetost..

Both these two cheese are actually made from WHEY, rather than milk, which is interesting. Kind of like a super aged ricotta 😌

Whey is a by product of cheese making. It has the salts and sugars from the milk.

I eat it with butter on thin, dark, *dense*, sour rye - also Danish.
 
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Favorite cheeses? There are lots of cheeses I like! A few that come to mind:

Pecorino Romano is a favorite to grate over pasta, it's made of goat or sheep milk so a bit of funk.

Mozzarella di bufala, it's made from buffalo milk. Yes, there are water buffalo in Italy.

Gouda, a yellow Dutch cheese is a favorite. Young Gouda is soft & mellow, it melts well. An aged Gouda is a completely different cheese, harder, drier, a bit crumbly, some funk, some crystallization. Great on a cheeseboard.

And of course sharp cheddars, cream cheese for bagels, feta cheese for Greek & Eastern European dishes, bleu cheese with wings ...
 
pioneer
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Sweet dreams are made of cheese
who am I to dis a brie?

But actually my go to is Organic Valley Grass Fed, Raw Milk Cheddar. Widely distributed across the US it offers the best sourcing our food system can currently be counted on, and lends a better than average taste as Cheddars go.

I've always loved the taste of Swiss, but recently read that Emmental lends some nutrients that are difficult to find in our diet outside of supplements, so regularly indulge in it.

I used to live next to a craft cheese maker. If you are around Wisconsin and can find Bleu Mont Dairy's Cave Aged Cheddar, I doubt any Cheddar fan would be disappointed. Those little flavour 'crystals' are the extent of my ability to identify high grade aged cheeses. But it was when I traded homebrew to him and received chunks of his 'experimental' cheeses that I experienced a series of once in a lifetime pleasure trips...
 
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Coydon Wallham wrote:Sweet dreams are made of cheese
who am I to dis a brie?

But actually my go to is Organic Valley Grass Fed, Raw Milk Cheddar. Widely distributed across the US it offers the best sourcing our food system can currently be counted on, and lends a better than average taste as Cheddars go.

I've always loved the taste of Swiss, but recently read that Emmental lends some nutrients that are difficult to find in our diet outside of supplements, so regularly indulge in it.

I used to live next to a craft cheese maker. If you are around Wisconsin and can find Bleu Mont Dairy's Cave Aged Cheddar, I doubt any Cheddar fan would be disappointed. Those little flavour 'crystals' are the extent of my ability to identify high grade aged cheeses. But it was when I traded homebrew to him and received chunks of his 'experimental' cheeses that I experienced a series of once in a lifetime pleasure trips...



Upvoted for the Eurythmics pastiche.

I love most cheeses.  I hate “Bergkäse”, which smells like something dead, but Wikipedia tells me that Gruyère and Gouda are in that family, and they’re fine, great even.  Weird.

BTW, you can visit the Gruyere factory - they have a fun guided tour and it’s right next to the train station.  Then you can trek up the hill to the town itself, which unexpectedly hosts the HR Geiger museum.  Pick up some Gruyère crackers at one of the tourist traps - they are incredible.
 
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