I'm a fan but the parsimonious side to my nature balks at splashing out for what is all too often priced as a luxury item at certain outlets. I find there are enough quality cheeses at reasonable prices at my local supermarkets which is preferable to unnecessarily forking out a small fortune at farm shops, 'continental' market stalls or top-end delicatessens, however good their wares.

Cheese is one of our culinary strengths, despite the infamously lacklustre reputation of UK cuisine in general throughout the gastronomic world.

 

As a filthy continental living in the UK (for now) I've often remarked how good the cheese is here. Why isn't it utilised properly? We live in Scotland currently but have lived in England to. I'd say Scottish milk is better snd makes a more mild cheese, where as the English cheese has more flavour in my experience.

I still prefer Dutch and French cheeses to English but would tie English with Swiss. I think the Swiss have the best milk for sure so it is saying something that I rate English cheese so highly.

Edam, Gouda, Boerenkaas, Maasdam and Leyden are probably the best known Dutch cheese but lets not forget Nagelkaas as I am part Frisian. I think most Americans and British would like Limburger a soft cheese with a lovely smell.

Brie of course is fantastic so much so Americans name their children after it, they must really love it huh? Camembert, Roquefort, Bleu d'Auvergne, Gaperon and Munster are the stand out cheeses from France in my opinion.

British cheese now here we go...

The buggiest surprise for me is Cornish Blue. A good Cornish Blue cheese can rival French and Swiss blue cheese. Dovedale blue is nice bought at a farmers market is best.

I feel Cheddar has had the cheese from the can treatment in most of Britain cheap mass produced, low quality stuff. For only a few pounds (£) more you can get an incredible Cheddar cheese that is extremely versatile and it is probably my Fiancé's Children's favourite. I will quarter some baguettes and top with cheese and tomatoes for a quick "pizza lunch".

Stilton cheese is probably my favourite English cheese, crumbly, salty goodness. Real Scottish cheese is hard to find in the supermarket unless it's local variants of English cheese. However I recommend Ailsa Craig it's light and fluffy with a pleasant smell and great taste. I believe it is a goat's cheese which I like more than cow's cheese if I can get it.

Ireland has fantastic cheese, if you can make it to Cork in Ireland you may not want to go home. They have a Irish version of your favourite cheese I guarantee. I don't know how to pronounce it but I had the ewe's cheese there I've ever tasted.

In my defence I am very tall for a woman and have always been slim. I struggle to keep my weight up and I find cheese is the only thing that helps me maintain a healthy weight. This is why I eat a lot of cheese I don't have an obsession (well maybe a little). :lol:

 

I would like cheese better if I knew how to combine it with coffee. Once in Starbucks, a manager gathered everyone together and showed how each type of coffee they sold matched various cheeses they sold. Unfortunately, I forgot what he said, so I went back to what W.H. Auden said, "another long day of servitude to wilful authority and blind accident."

 

I especially like smoked cheeses--mozzarella, Gouda, etc. Also very sharp cheddar. Cheese with apples or oranges: great contrasts in flavor. Actually, hard to think of a cheese I don't like.

 

Actually, hard to think of a cheese I don't like.

I like most hard cheeses I have tried, particularly the smoked ones, with a side of Granny Smith apple.

Some of the soft cheeses... eh, not so much. Reminded me too much of various bodily fluids.

 

I enjoy occasional cheeses, particularly parmesan sprinkled on my pasta.

I have tried some of the non-diary, vegan 'cheeses,' but unfortunately they still have quite a way to go to catch up with the real thing, at least with regard to flavor. I think that the progress has been much better so far on the vegan meat substitutes.

 

I enjoy occasional cheeses, particularly parmesan sprinkled on my pasta.

I have tried some of the non-diary, vegan 'cheeses,' but unfortunately they still have quite a way to go to catch up with the real thing, at least with regard to flavor. I think that the progress has been much better so far on the vegan meat substitutes.

Yes, they're terrible. And très cher. Astonishing to me that Vegans can eat and enjoy the Vegan cheeses, so many do. I was a committed Vegan for slightly over two months and found it to be an expensive undertaking, missed cheese desperately (though easily gave up eggs and milk), and was not completely philosophically convinced re: avoidance of honey. Went back to being a Lacto-Ovo Vegomatic.

 

Ahhh... I love cheese! I'm a particularly fond of Dutch cheese - I adore old Gouda that has salt crystals. I also really like Beemster and Graskaas. Because good Dutch cheese happens to be quite expensive here, we usually eat it on special occasions and not very often.

 

Smart man when we are allowed to go home I will send you some of our cheese. :tiphat:

 

Being allergic to the stuff I voted hate

 

I enjoyed cheese, and then lived in France for seven years. Oh, my goodness! Now I love it. Simple cheeses, beautifully made. Cabecou, Livarot, Vacherin, Munster, Brie de Meaux, Reblochon, Epoisses, Ossau-Iraty..... Roquefort is about the only one that leaves me cold.

 

I enjoyed cheese, and then lived in France for seven years. Oh, my goodness! Now I love it. Simple cheeses, beautifully made. Cabecou, Livarot, Vacherin, Munster, Brie de Meaux, Reblochon, Epoisses, Ossau-Iraty..... Roquefort is about the only one that leaves me cold.

Obviously on a health kick Chilham - cutting down on salt!

 

Ps. Still can't beat an English hard cheese or Stilton though.

 

Of course I like cheese. I just ate to small pieces which were left over after grating cheese for two home made pizzas: a small chunk of parmesan and a small chunk of asiago. I also like Swiss and pepper jack, along with just about all of the harder type cheeses. I can't handle brie and the softer cheeses, it being a texture thing for me.

Remember this short commercial:

 

Gruyere and Appenzeller.

 

Secret recipe: try cheese with some honey. Gold.

 

I get enough cheese in my music listening.

 

yes, quite a lot, almost all kinds, but especially the moldy ones like Camembert and Roquefort and the special Czech cheese Olomoucké tvarůžky which is very smelly, a the Slovak sheep cheeses called Parenica and Korbáčik. When I get the chance, I buy cheese from private farms - cow cheese, goat cheese, sheep cheese. Good cheese is unfortunatelly pretty expensive.

 

I love, love, love cheese! But other than grated parmesan, which I use on macaroni*, I don't keep any in the house...my method for weight control! If I were to have a brick of my favorite cheese (which is Manchego) in the house, it would be gone in no time.

*Regarding the use of the word "macaroni" as opposed to "pasta". I am a 68-year old Italian-American and growing up (in Connecticut) no one in my family (including parents, siblings, grandparents, aunts, uncles, cousins) ever used the word "pasta"...it was always "macaroni" as in "We're having macaroni this Sunday". And dinner on Sundays was always in the afternoon...just like on "The Sopranos".

Here is comedian Pat Cooper (real name Pasquale Caputo) talking about the word "pasta"...he gets into the issue at the 7 seconds mark:

And, of course, I like a nice, sharp provolone!

And my favorite pizza: triple bacon (not Canadian) and triple cheese.

 

The video was very funny!

I never knew about the usage of the word "pasta" versus "macaroni". It doesn't surprise me though, just like pineapple on pizza! I assume you don't like pineapple on pizza either (I don't like it much, sweet fruit on savory).

 

No one has mentioned one of the great cheezes, carefully made and aged in faraway lands:

 

I love most kinds of cheeses, but am partial to those of the melting variety, typically found in things like fondue or Raclette (very fond of Swiss varieties - e.g. Gruyere, Appenzell, Emmental). There are very few I won't at least try. I love a good goat cheese, like Feta. But it really is hard to beat a good sharp Cheddar.

I did a tour through Europe several years back, and sampled the cheeses of most countries I visited. The Dutch cheeses are good - particularly when well aged. One of the odder ones was what I tried in Hungary, turo rudi - almost like our cottage cheese, but they pack it in bars and dip it in chocolate. Surprisingly good. But some of the drier, sharp Italian cheeses are very good - Asiago, Parmesan. Or even a good fresh mozarella.

 

I have a love-hate relationship with cheese.

 

Can you elaborate please?

 

Now have a sudden urge for some Cornish Yarg - complete with its stinging nettle rind.

 

I hate goat's cheese, which seems always to be served if you say you don't want a meat course.

But I love cow's cheese - I have cheddar on oatcakes every day for lunch, and gorgeous stilton on special occasions.
Brie, boursin, red Leicester, smoked cheese and cottage cheese are all lovely too.

Hurray for cheese!

 

I used to love goat cheese, but we found out the hard way that my wife is extremely allergic to it (She passes out completely after a few minutes), so I learned to live without.

I like all kind of regular (cow) cheeses, whether from the Netherlands, UK, Italy or France. From straight taste (Dutch) to more complex like roquefort or gorgonzola.

Unfortunately I have a continuous struggle with my weight, so I can only indulge in cheese once in a while.

 

One person voted that they've NEVER HAD CHEESE.

THAT seems almost impossible.

 

Maybe they are Asian. Cheese hardly exists east of India and most of the population lacks the genetic adaptation to digest lactose

 

Cheese is my weakness ... and my downfall.

Longhorn Cheddar is favorite ...

I know it's bad for my cholesterol levels, kidneys, and everything else that sorts things after they are digested (eeewwwweww) but it sure fulfills the hunger pangs.

Not into gourmet cheeses ...

 

I love cheese.
A good mature cheddar
A really old, ripe Gouda
A thoroughly goaty goat.
Garsdale blue on a digestive biscuit.....

I'll stop now. Drooling all the way to the fridge.

 

I'm as patriotic as any other American. I like American composers such as Charles Ives and Aaron Copland; American movies; and America's natural beauty from quaint New England to the tropical Hawaiian Islands.

But I detest American cheese. It's too milky and it taste like nothing; and I don't what you'd even call that stuff where each slice comes in it's own individual plastic wrap. I'll take Swiss or Provolone.

 

I'm as patriotic as any other American. I like American composers such as Charles Ives and Aaron Copland; American movies; and America's natural beauty from quaint New England to the tropical Hawaiian Islands.

But I detest American cheese. It's too milky and it taste like nothing; and I don't what you'd even call that stuff where each slice comes in it's own individual plastic wrap. I'll take Swiss or Provolone.

It is true that the standard American cheeses are bland at best, at least the common ones you can buy in supermarkets. But I am sure there are also some good cheeses such as Rogue River Blue

For the first time ever, a US cheese is named best in the world
https://edition.cnn.com/travel/article/world-champion-cheese-2019-rogue-river-blue-trnd/index.html

 

Just made a couple of cheeseburger pies. < Makes two 9" pies.