It's amino acids (primarily tyrosine), the enzymes in the cheese culture eventually break the protein structure apart so the amino acids are free to form crystals
Godspeed.
Try Sbrinz from Switzerland.
It's one of the best hard cheeses.
Unlike Parmigiano-Reggiano or Grana Padano, it's full fat.
If you can find Vaca Rossa Parmigiano-Reggiano, it's also exceptional.
It's from the only dairy in Regina that still milks the heritage breed cows instead of Holstein
There's no such thing as "Irish Cheddar". There's a lot of different types. You're gonna need to be more specific than that. You might as well have just said your favourite cheese is cheese
No it's definitely true. Even Kerry gold have multiple types of cheddar. Again, no such thing as Irish cheddar. Come over here and ask for some and watch yourself get laughed out of the shops. That's like referring to Mozzarella as "Italian cheese"
Well, mozzarella *is* Italian cheese. English, Australian, New Zealand, etc are all legitimate cheddar descriptions, at least in cheese shops and wholesale businesses. I worked in cheese import for over 10 years, and that’s how they are listed in the US.
Ricotta Forte is not for everybody, if you can even find it. A salumeria in my neighborhood has it during the holidays but otherwise it’s a trek up to Arthur Ave in the Bronx.
I’m a boring (former) Texas boy, so cheddar is first. Mozzarella second as a necessary pizza-topping, and third would be…..
Pepper jack or smoked Gouda I suppose. We didn’t have THOSE as a boy in Texas.
Mine is mozzarella. Parmigiano reggiano is my outright favourite, and mature cheddar is second because of how versatile it is for cooking. Mozzarella is great because it's basically two cheeses in one, and tastes totally different depending on whether it's cooked or not.
Brie is probably fourth on my list because it's just really nice, and Nordic blue cheese (ädelost) fifth because while it's an awesome cooking ingredient it's a bit too intense to enjoy on its own.
Look, I’m not an American cheese eater, but a slice on a cheeseburger never did wrong by me (however, I actually prefer a pepperjack or sharp cheddar on a burger)
i was at a wine and cheese bar and ordered the soft cheese sampler and after trying each of cheeses i proudly announced to my wife that the cheese on the far left was my favorite of the four and she said there were only three cheeses and i said what about this one and she said that’s butter.
And I have to add -- Petit Reblochon de Savoie would be a tie for any one of those three, except my country's got it on the banned list because it's made with raw milk & not aged for the arbitrary number of days the inspectors require.
Comte is 1, aged Gouda 2, gotta give dragons breath (very Nova Scotian blue) the third spot. Even I think I sound like a chud you wouldn’t want to sit next to.
My initial thought was smoked gouda and if I try to actually rank my favorite cheeses to figure it out past that I'll be here all night, so let's call that official.
I have similar problems, it's because of the protein type, you are fine with goats but not cows that's all. If you have not tried manchego it's what I eat in addition to goats cheese.
How could you even pick a third favorite? There's, like, hundreds of really great cheeses out there.
Am I really going to have pick? Is clothbound farmhouse cheddar better than Ossau-Iraty? Is Bayley Hazen worse than Salers?
I don't really have favorites I just have chesses I like and don't like. Although the smoked cheddar they had at Shelburn Farms is really damn good that's my favorite actually
Third fav would be Roquefort. Don’t often get it here and prohibitively expensive … but so its my 1st fav - Epoisses. What does all this say about me - other than I like very smelly cheeses 😁
Huh. I mean I can certainly rank some but I need context to do it. Is this a baking situation? is there a melting opportunity? Maybe I’m just munching cheese(much harder). Application is important.
Hmmm. Let’s see. First is a sharp but not tooo sharp cheddar. Goes with everything. Then a nice goat cheese… I love this one mixed with strawberries. #3 I think I’m going to with this coconut Gouda I had a year or two ago, always looking for it. Either that or a really nice havarti. High end.
This is immediately where I went. Like, if there’s fig jam around, that’s one thing. Or is it summer? I’ll crumble a little feta or cheap Gorgonzola on my salad but probably going to save the Maytag for a cold winter night with a strong Belgian beer.
there's probably a third type called something like "moderately tasty restaurant cheese" but it's hard to tell if it's own thing or just different permutations of the other two
This is just some make the robot interpret a logical contradiction to make it freeze up bullshit trick. I was sitting here for like 15 minutes trying to pick one when I realized I was had
It's a very different cheese.
D'affinios is a double creme soft ripened cheese. St. Nectaire is a mild washed rind cheese.
He would probably like perail, raclette, old Kentucky tomme, and redhawk
Cambozola. I love almost all cheese, so I can't really rank them, but I figured I would be the only one to mention Cambozola. Triple creme blue cheese. So good.
Comments
Try Sbrinz from Switzerland.
It's one of the best hard cheeses.
Unlike Parmigiano-Reggiano or Grana Padano, it's full fat.
If you can find Vaca Rossa Parmigiano-Reggiano, it's also exceptional.
It's from the only dairy in Regina that still milks the heritage breed cows instead of Holstein
Now I want some dammit.
American is 1 and Cheddar is 2
1. Brie
2. Havarti/gouda
4. Pepper jack
Mine are coincidentally my favorite mix for a grilled cheese
2. Provolone
3. Ricotta Forte
Ricotta Forte is not for everybody, if you can even find it. A salumeria in my neighborhood has it during the holidays but otherwise it’s a trek up to Arthur Ave in the Bronx.
camembert
jarlsberg swiss
I have to pace myself.
Pepper jack or smoked Gouda I suppose. We didn’t have THOSE as a boy in Texas.
What do you think you know about me now?
🤣
It's a reliable back-up cheese
2. 3 year Cheddar
3. 5 month Gorgonzola
Hopefully no one else made that joke.
I’ll show myself out.
So what's smoked gouda say about me?
2. Swiss
1. Kraft Deli Select
# placement without
knowing what
it’s paired with..?
🧀
My top 3 change
*wildly*
with different contexts.
2. Brie
3. Cream 😁
3rd is probably feta
2) Parmesan - stinky but glorious on pasta
3) Feta - salad king
...for now.
2. Lactose cheese
3. Stinky cheese
Am I really going to have pick? Is clothbound farmhouse cheddar better than Ossau-Iraty? Is Bayley Hazen worse than Salers?
Brousse de rove
Rocquefort
We're fortunate to have a "few" great cheeses here in Provance Fr 😂🤭
It's made here 🤭
2. Cheddar
3. Goat's Cheese
Goat
Sharp Cheddar
Meunster
2. Red Leicester.
3. Parmesan.
Second fave: Smoked Gouda
Third fave: American
Go on, then:
Brie
Stilton
Red Leicester
Probably a sign of poor character.
2: Mozzarella
3: Camembert
4: Cream Cheese
Not my third fav tho. Still trying to decide.
i know not what this means
2. Buffalo mozzarella
3. Beecher’s cheddar
Provolone, I think.
Idk what that says.
Just now going to bed and will be kept up all night wondering exactly what my third favorite kind of cheese says about me.
1) Feta.
2) Smoked Gouda.
3) Parmesan.
D'affinios is a double creme soft ripened cheese. St. Nectaire is a mild washed rind cheese.
He would probably like perail, raclette, old Kentucky tomme, and redhawk
2. Smoked gouda
3. Smoked gouda but I dropped it on the floor for a second taking it out of the fridge and I'm trying to ignore the lint
I have sharp cheddar and feta.
And powder Parm 🤣
I’m assuming this is an impotent distinction.