Normal cheese has no name, it's just cheese. When it's called any other way then it's not normal. Such cheese is mad, bad and dangerous to know.

 

My favorite cheese is progressive rock, but you mean normal cheese. Okay my favorite is Provolone. I get frustrated when I go to a deli and ask for "proh-vuh-loh-nee". I get a quizzical look and, "Proh-vuh-loan?" Then I give a big sigh and say, "No, proh-vuh-loh-nee." It's kind of a ritual.

But since that's not on the list either I chose cheddar.

 

My favorite cheese is progressive rock, but you mean normal cheese. Okay my favorite is Provolone. I get frustrated when I go to a deli and ask for "proh-vuh-loh-nee". I get a quizzical look and, "Proh-vuh-loan?" Then I give a big sigh and say, "No, proh-vuh-loh-nee." It's kind of a ritual.

But since that's not on the list either I chose cheddar.

I knew I was forgetting one! I left Brie and blue cheese off the list on purpose, though. They were both kind of borderline because most people are familiar with them, but I consider them "gateway cheeses" (as in, gateway to more exotic cheeses) rather than "everyday cheeses."

 

Cheddar and mozzarella are the best. Cheddar isn't really supposed to be used in Italian dishes, but there's no need to be a purist--use mostly mozzarella for your pizza or pasta, with a sprinkling of cheddar on top.

I also like Danish blue cheese and its variants, which contain the mould Penicillium roqueforti. They taste great on crackers, or melted on top of a hamburger.

Some of the milder British cheeses now come spiced up with various hot peppers, and they're good.

Cazu marzu (a Sardinian cheese which contains live maggots) is probably best avoided:

http://en.wikipedia.org/wiki/Casu_marzu

Kraft's so-called cheeses, Velveeta and Cheez Whiz, are an emulsified travesty of the real thing.

 

Cazu marzu (a Sardinian cheese which contains live maggots) is probably best avoided:

http://en.wikipedia.org/wiki/Casu_marzu

That is impressively disgusting. I thought the French had a monopoly on stinky cheeses (I have to keep mine in airtight containers in the fridge or the family complains bitterly) but that is revolting.

 

None of my favourite 'every day' cheeses like Wensleydale & Caerphilly are on the list. And I eat loads of English (Cornish) Brie.

But for authentic cheese on toast you can't beat cheddar so I'll vote for that.

 

Just this last Christmas, I made a Brie puff pastry with almonds and honey in it, and I made cheesecake using Bleu cheese and lemon. I ought to take some pictures this next Christmas when I go cheese wild again.

By the way, I second norman on the awesomeness of fontina.

 

When I lived in the UK I took Cheddar for granted. Having been parted from its easy availability for over 5 years now, I take every opportunity to bring as much of it as I can from home to Prague. Cheese here seems so bland in comparison (other than the pickled 'beer' cheese you get in pubs its all pretty tasteless).

 

Why Swiss, of course.

 

my favorites are the soft ones: gorgonzola, stracchino, taleggio, caprice de dieu, camoscio d'oro, tete de moine, mozzarella di bufala, fontina, camembert. I have to say that aside Mozzarella, Parmigiano, Mascarpone and Ricotta i don't know the others listed above.

if i have to choose just one: gorgonzola

 

If this is "normal" cheese to you, I'd hate to see the abnormal cheese you consume.

 

This a very US-centric poll. I've never come across Jack, Monterey or Cheez-whiz/Velveeta/America (the latter sound unspeakable but I'm guessing they are a processed cheese like "La Vache qui rit"), so they are emphatically not everyday for me. My favourite everyday cheeses are Comtè and Gruyère, and like Annie I love delicious crumbly Wensleydale & Caerphilly.

 

Okay, yeah... I guess the nature of this poll comes from my own upbringing. I am sorry about not considering the fact that other countries' "normal" cheeses might be different.

Don't you get Camembert and Brie in the US?

I would definitely vote for these and, of all the soft cheeses available that I have tasted, Epoisses is without peer.

Yes, we have Camembert and Brie (and I love both of them), but they're certainly not everyday cheeses for most Americans.

 

Don't you get Camembert and Brie in the US?

I would definitely vote for these and, of all the soft cheeses available that I have tasted, Epoisses is without peer.

 

LOL @ American Cheese. It shouldn't exist.

 

How are we defining "normal" here? I feel that is subjective. Given that, I'm going with toe cheese.



American cheese is cheesy.

 

Cheddar can be bland or it can be wonderful - the crumbly mature variety is the epitomy of tastiness, very little can compare.

 

I have to give a shout to an excellent Lancashire too though - this is delish:

http://www.britishfinefoods.com/top10/lancashire-bomb

 

any cheese from canada is excellent

 

The difference between cheddar and Colby seems to me to be in the process rather than in the result.

Many of the new cheese artisans (dairy farmers who can't make it on from-the-farm milk prices) in Vermont make soft cheeses. They don't have the wherewithal to properly age cheddar/Colby cheese. Amongst the cheddar producers the Cabot dairy cooperative is consistently reliable. Going by my sampling, neither Crowley nor Plymouth/Coolidge have adequate quality control, and Grafton adheres to some taste concept I don't understand.

A correspondent/friend has sent me some outstanding cheddar from Iowa; worth investigation by connoisseurs.

 

Cheese is one of the UK's culinary strengths and I like them all apart from mild Cheddar which I find a tad bland. I especially like Hereford Hop (yes, coated with hops) and Cornish Yarg (wrapped in pressed nettles!) but our local supermarket sell them very rarely. Favourites from elsewhere include Jarlsberg, Gruyere and Camembert.

 

I could have lived my entire life in blissful ignorance of people eating spoiled food.

I have a taste for far less grotesque unusual cheeses. Mobrier has a fine subtle flavor that I love on unsalted crackers with Scotch whiskey neat. For a while I fell for the story that it has a layer of soot in the middle, but now I discover it is artificial.

I'm really not supposed to eat cheese though.

 

My favorite cheese is havarti, I thought it was pretty normal, but its not on the list so I guess not

 

I love melting, stringy, chewy mozarella. MMMmmm

 

I like Fontina I hate chedder. Enough said

 

Bad thinking all around, norman. Some larvae can survive, even if you aren't taking an acid blocker, and it doesn't matter much what they prefer to eat.

A vulture's gastric juices probably zaps them buggers, but we humans don't produce that high-powered stuff.

 

i can understand all the disgusted reactions (i have similar ones for a lot of exotic strange foods that other people eat without any problem) but i believe more to experience than theory based on nothing, and again i have eaten it all my life without any problem. And i don't know anybody who has EVER had problems with it.
By the way, with a band on the eyes i think that it's impossible to be aware of the larvae and i don't that anyone would have a problem with the taste, it's just a creamy spicy cheese.

 

Here's an interesting one: Mite cheese.

http://en.wikipedia.org/wiki/Milbenkäse

 

I wish you a long life, norman with no bugs where they ain't supposed to be.

 

:lol:

anyway

 

My favorite 'normal' cheese is the same as my favorite 'exotic' cheese and all around.

Parmesano Reggiano

 

PARMESAN!!!


and Swiss.

 

Cheese is gross. Except for dry and crumbly goat cheese in small doses.