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(2,603 posts)Hands down winner.
Runners-up
Stilton
Sharp English cheddar
Camenbert
Floyd R. Turbo
(26,563 posts)FM123
(10,054 posts)Botany
(70,562 posts)GREEN BAY, Wis. (AP) A cheese from Ohio has captured the top spot at the U.S. Championship Cheese Contest in Wisconsin.
The baby Swiss made by Guggisberg Cheese in Millersburg, Ohio, barely edged out a Gouda made by Marieke Penterman in Thorp, who won the contest in 2013. Penterman was also the second runner-up with another Gouda.
The winners were announced at the KI Convention Center in Green Bay late Thursday following the three-day event at the Lambeau Field Atrium.
The event is considered the largest technical cheese, butter and yogurt competition in the country. Entries came from 35 states. Theyre judged on flavor, body, texture, salt, color, finish and packaging.
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Blue Jacket Gretna Grilling Cheese is very good too.
http://stores.bluejacketdairy.com/gretna-grilling-cheese/
C_U_L8R
(45,018 posts)Floyd R. Turbo
(26,563 posts)WePurrsevere
(24,259 posts)ATM I'd say Brie... or maybe Blue... or "Squeeky" (curd) or... Pepper Jack or... Vermont Sharp Cheddar... Oh mustn't forget Cream Cheese, we almost always have that in the fridge here.
Okay, at 'this' precise moment in time it's Brie.. because that's what I have open in the fridge so I'm gonna eat on an English muffin with a bit of Raspberry Jam for breakfast.
Floyd R. Turbo
(26,563 posts)Cirque du So-What
(25,965 posts)As long as it's no more than a bit runny
Floyd R. Turbo
(26,563 posts)jmowreader
(50,562 posts)Cirque: "I don't care how fucking runny it is, hand it over with all speed."
Thyla
(791 posts)Brie, Camembert, Coulommier, Port Salut, Reblochon, Raclette and so on.
riversedge
(70,281 posts)Floyd R. Turbo
(26,563 posts)underpants
(182,868 posts)Floyd R. Turbo
(26,563 posts)underpants
(182,868 posts)whistler162
(11,155 posts)Floyd R. Turbo
(26,563 posts)doc03
(35,362 posts)Brother Buzz
(36,457 posts)Aaron Rodgers grew up in "The Velveeta® capital of the world", Chico, California, where you find Velveeta® in the gourmet cheese section of the supermarket.
doc03
(35,362 posts)Brother Buzz
(36,457 posts)until a Hawaiian performs some magic in the kitchen. That's a fact, Jack!
stonecutter357
(12,697 posts)Floyd R. Turbo
(26,563 posts)brush
(53,828 posts)KY_EnviroGuy
(14,494 posts)Havarti and Swiss: late night snacks and sandwiches.
Cheddars: Snacks with whole-grain crackers.
Asiago: A special treat for snacking.
Notable credits to the lesser of cheeses (bless their hearts):
Before she passed, my wife used to make Mac and Cheese using Velveeta and the kids loved it.
Back during the long-gone crazy drinking days, a friend and I liked Heineken and Limburger.
During my traveling days, suitcases returning from Wisconsin jobs had all spare room filled with their world-famous chocolate cheese. Ladies were in-waiting at the airport.......
Floyd R. Turbo
(26,563 posts)NRaleighLiberal
(60,018 posts)Floyd R. Turbo
(26,563 posts)lark
(23,147 posts)Love brie, Colby, Swiss as well - yum yum
Having a havarti and buffalo chicken on sour dough for lunch! 😋
lark
(23,147 posts)I'm sure you enjoyed it - good combo. Me, I stick homemade mayo, tomato and lettuce on all my sandwiches, but do love adding Havarti.
I had a warm, Maple Bacon, melted Havarti, avocado, tomato & lettuce whole grain wrap the other day that was amazing!
Floyd R. Turbo
(26,563 posts)Polly Hennessey
(6,801 posts)Especially, Swiss, American white cheddar, Brie, and Havarati. Roquefort and Feta in salads.
Floyd R. Turbo
(26,563 posts)sakabatou
(42,170 posts)SCantiGOP
(13,871 posts)Floyd R. Turbo
(26,563 posts)stevil
(1,537 posts).
Midnight Writer
(21,786 posts)Floyd R. Turbo
(26,563 posts)jpak
(41,758 posts)Floyd R. Turbo
(26,563 posts)Paladin
(28,271 posts)It's English Double Gloucester, with chives and onions added. Indecently good.
Floyd R. Turbo
(26,563 posts)flotsam
(3,268 posts)So sharp it crumbles when cut. Deli counter "picante" provolone doesn't come close. Oh-and smell-my brother used to call it "walkalone" cheese...
Floyd R. Turbo
(26,563 posts)smirkymonkey
(63,221 posts)Gorgonzola, Pecorino Romano, Feta and various goat cheeses.
Floyd R. Turbo
(26,563 posts)nevergiveup
(4,763 posts)Floyd R. Turbo
(26,563 posts)LakeArenal
(28,836 posts)FWIW Cheese in Costa Rica refuses to melt. O
Floyd R. Turbo
(26,563 posts)no_hypocrisy
(46,159 posts)Oh, all of them, any of them . . . . .
Floyd R. Turbo
(26,563 posts)Kali
(55,019 posts)but anything from queso fresca to aged cheddar is fine. at the moment I have been indulging in a fair amount of (cows milk) feta and Kalamata olives for snacking.
Floyd R. Turbo
(26,563 posts)IcyPeas
(21,901 posts)especially when melted
Floyd R. Turbo
(26,563 posts)drool!
empedocles
(15,751 posts)Floyd R. Turbo
(26,563 posts)sl8
(13,859 posts)(I may have gotten the name of the cheese wrong)
Floyd R. Turbo
(26,563 posts)guillaumeb
(42,641 posts)But there are so many really good cheeses.
Floyd R. Turbo
(26,563 posts)PJMcK
(22,043 posts)You've trod into sacred territory with this one.
Bless your eternal soul.
area51
(11,919 posts)are among my favorites.
Floyd R. Turbo
(26,563 posts)elleng
(131,072 posts)Floyd R. Turbo
(26,563 posts)beveeheart
(1,369 posts)Époisses de Bourgogne is a legally demarcated cheese made in the village Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France.
Floyd R. Turbo
(26,563 posts)wryter2000
(46,076 posts)Must have parmegianno to live (even if I can't spell it). Also manchego and really great cheddar.
Floyd R. Turbo
(26,563 posts)applegrove
(118,756 posts)Last edited Mon Jan 20, 2020, 06:41 PM - Edit history (2)
a bit of a kick.
Saint-André is a brand of French triple crème cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a 200 g cylinder, 6 cm in diameter and 5 cm high. Originally developed and manufactured by the Soulié cheese factory in Villefranche-de-Rouergue, Aveyron, it is now produced in Vire, Calvados. Wikipedia
Other names: S-A
Floyd R. Turbo
(26,563 posts)northoftheborder
(7,572 posts)We used to have a real meat market in our neighborhood, who also had the most wonderful cheeses. My favorite was a French cheese; I never learned what it was, but it was buttery, nutty, rich, mm good. Wish I knew what it was. The grocery in our town is only fair in it's imported cheese selection. I don't live near enough to Whole Foods or Central Market.
Floyd R. Turbo
(26,563 posts)Golden Raisin
(4,612 posts)Floyd R. Turbo
(26,563 posts)HeiressofBickworth
(2,682 posts)Very nutty flavor. I like it best sliced on crusty French bread covered in real butter. Yummmm.
Floyd R. Turbo
(26,563 posts)lillypaddle
(9,581 posts)Limburger, Gorgonzola, Camembert, blue, smoked gouda