Cheese curds the fresher the better, room temperature and squeaky

 

Black sticks Blue.....cows milk cheese from Lancashire, very creamy with a contrasting blue veining..

 

Good cheese comes from happy cows. And happy cows come from California.

 

Roquefort

 

I like most cheese, except for the kind you find in the folds of fat girl's flesh.

 

American cheese is a form of cheddar cheese, first made by British colonists living in the American colonies. It was considered sufficiently different from "real" cheddar that American cheese being imported into England was being called Yankee or American cheddar.

Modern American Cheese that comes pre-sliced is a processed cheese product, meaning it's really a blend of cheeses and other ingredients. Because it is processed, American cheese cannot be legally sold in the United States as authentic cheese. It can only be sold as a cheese product. There are distinctions between processed cheese product (two or more cheeses that have been blended), and cheese food (a processed cheese product that has had more things added to it like various dairy products).

An important thing to note, because in a lot of places the terms "American Cheese" and "Processed Cheese" are used interchangeably, is that American Cheese actually has a distinct legal definition as a type of pasteurized cheese, and processed cheese is merely any cheese that has been blended with another cheese, or other ingredients.

 

Swiss for day to day, extra sharp cheddar goes great on a cracker and if I want to really kick it up some quality blue cheese.

 

Merlot Bellavitano.

I mentioned this in another cheese thread and I know that no one tried it, because my mailbox would be full.
This cheese with a glass of red wine is out of this world.

 

I'm surprised no one has mentioned Hobo Dick Cheese...



Hush....an alias

 

Many porobably haven't run across that, sounds like you could be the leading authority on the matter.

 

Mmmmm, Wisconsin cheese. Pricey but good.

We used to have wine and cheese party's and celebrity grape stomps at a favorite restaurant in Calgary. Not a lot of cheeses I haven't tried but am not a fan of the softer varieties unless you fondue them.

The other cheese threads are by this one as well. She must make a new one when she smells her own feet lol.

 

Manchego, Iberico. I like the Bellavitano cheeses, but recently had the Merlot version at a tasting room and it ruined my Barbera

 

I like the extra sharp cheddar cheese and grilled cheese sandwiches are my favorite!!

 

I myself haven't a favorite, I like sharp cheddar, smoked cheddar, and Swiss cheese. I hate goat cheese. I think.

 

Cheesecake.

 

Free

 

I love specialty cheese shops with flavored cheeses, but my basic go-to is Colby Jack.
I think the only cheese I would not like are any of the stinky varieties.