Favorite cheese

[powercatmiller]

Not just favorite on sandwiches and stuff just favorite off all time

Toss up Asiago and Blue

[Pett]

HUGE cheese fan here. Love them all to be honest, except for pepper jack..

[The1BigWillie]

Pepper Jack my fav for sammiches.  Used to just devour tons of the Alma Cheese Colby Curds.  Just excellent &@#%ing cheese.

[Thin Blue Line]

Pepper Jack my fav for sammiches.  Used to just devour tons of the Alma Cheese Colby Curds.  Just excellent fracking cheese.

Ditto on both points.

[Dirty Sanchez]

Pepperjack, smoked gouda, cheddar--the sharper the better.  Best all purpose: cream cheese.

[steve dave]

Stilton and Gruyere are both superb

[sys]

there are no all purpose cheeses.  diff cheeses - diff applications.

[hemmy]

the kind on pizza

[FelixRex]

Stilton and Gruyere are both superb

beat me

Extra Sharp Cheddar is my "go-to" "all-purpose" "bread-and-butter" cheese.

But gruyere is outstanding and underrated. It first hooked me in my wife's chicken nouille recipe.

[powercatmiller]

I tend to laugh at people who pass up the oppurtunity to use Blue Cheese with hot wings, &@#%ing ranch people

[JTKSU]

http://www.ksufans.com/forums/index.php?topic=46535.0

That thread is standing on the front porch with a shotgun, telling you to get off it's property.

[Chingon]

Idiazábal
Chęvre
Cotswald
Cotija
Provolone
Sage Derby

[WillieWannabe]

I tend to laugh at people who pass up the oppurtunity to use Blue Cheese with hot wings, fracking ranch people

I guess i just cant see how it would taste good(tastes bad by itself, why would it taste good on wings?) I've never had it on wings, so i might try it. I put ranch on my pizza so you can see why i would go with ole reliable.


Monterrey Jack
Pepper Jack
Colby

[steve dave]

Does Velveeta count as cheese?  Because cheese dip is also glorious. 

[Thin Blue Line]

Mine. But only when I cut it, myself.

 

[slucat]

bleu
black diamond extra sharp
 

[ew2x4]

Cheddar super sharp is the go-to. Also love- pepper jack, gouda, goat, asiago, muenster, brie, gruyere.

[FelixRex]

If there was a level higher than "extra sharp" for cheddar, I would pay Whole Food's prices for it.

I imagine it being served boiled by a lighter in a spoon and injected directly into my veins.

[JTKSU]

If there was a level higher than "extra sharp" for cheddar, I would pay Whole Food's prices for it.

I imagine it being served boiled by a lighter in a spoon and injected directly into my veins.

Try to find Hoffman's super sharp cheddar.  It's aged like 3 years.  Look in the specialty cheese section of a decent sized megamart, they should have it.  One container of slices is like 7 bucks, but's it pretty &@#%ing dreamy dude.  Like level eleven sharp.  Gotta drink some water while eating your sandwich to cut the sharpness sharp.  Put it on a turkey sandwich.  It will rock your face.

[pissclams]

gorgonzola (the father of blue cheeses), parmigiano-reggiano (the good kind that doesn't come in a shakable can), and gruyere are my favorite cooking cheeses.

colby jack and cheddar are my favorite sandwich cheeses.

steve dave have you learned how to melt cheese yet w/o chunking it up?  it's all  in the rue.

if your deli sells boar's head products, you're in luck, they make fantastic cheese.

[steve dave]

steve dave have you learned how to melt cheese yet w/o chunking it up?  it's all  in the rue.

F^CK NO!  It's always all chunked up.  I think I get to excited to eat it and have the heat to high or something. 

[jeffy]

Used to just devour tons of the Alma Cheese Colby Curds.  Just excellent fracking cheese.

Far and Away this!

[Pete]

Kat Kid almost died from eating cheese a while back.  I believe it was an entire wheel of Gouda, IIRC.  Though, I suspect he was exaggerating.

[JTKSU]

steve dave have you learned how to melt cheese yet w/o chunking it up?  it's all  in the rue.

F^CK NO!  It's always all chunked up.  I think I get to excited to eat it and have the heat to high or something. 

Watch what you're adding to it.  Too much acid will basically make the cheese curdle.  Go with rotel dude, it'll do the trick.  If you want to add some hot sauce, do it after it's fully melted.

[WillieWannabe]

steve dave have you learned how to melt cheese yet w/o chunking it up?  it's all  in the rue.

F^CK NO!  It's always all chunked up.  I think I get to excited to eat it and have the heat to high or something. 

Watch what you're adding to it.  Too much acid will basically make the cheese curdle.  Go with rotel dude, it'll do the trick.  If you want to add some hot sauce, do it after it's fully melted.

Rotel, ground beef, mushroom soup, and melted cheese is the sh*t

[JTKSU]

steve dave have you learned how to melt cheese yet w/o chunking it up?  it's all  in the rue.

F^CK NO!  It's always all chunked up.  I think I get to excited to eat it and have the heat to high or something.  

Watch what you're adding to it.  Too much acid will basically make the cheese curdle.  Go with rotel dude, it'll do the trick.  If you want to add some hot sauce, do it after it's fully melted.

Rotel, ground beef, mushroom soup, chorizo, a little sour cream, and melted cheese is the sh*t.

That's how I get down.  The sour cream makes it super smooth.

[catdude33]

string.

[JTKSU]

string.

You go straight mozzarella, or do you prefer the half and half varieties?  I like to surprise myself by just blindly grabbing one out of the drawer in the fridge and eating which ever type I end up with.

[catdude33]

string.

You go straight mozzarella, or do you prefer the half and half varieties?  I like to surprise myself by just blindly grabbing one out of the drawer in the fridge and eating which ever type I end up with.

Straight Mozz.  Always.

[pissclams]

show me a man who's favorite cheese is mozzerella and i'll show you a female afraid to eat real cheese.