Cheese

[Wonk]

[Quetzal]

1. Provolone

[Qanisqineq]

2. I second that

[Delano]

3. Muenster

Provolone is good too.

Out of these, Jack.

[Kellanved]

4. Langres

followed closely by roquefort, really old Goudse Kaas (3 years+),and Tête de Moin.

:hi:

[Pert_UK]

5. Dolcelatte.......it's number ONE! Camembert is good though......

and there are a great many excellent English cheeses, like Stilton, that shouldn't be ignored.

P.

[rjbcar27]

6. An extra mature cheddar is bliss.

mmmmmmm Cheese!

I love cheese.

[SoCalDem]

7. Brie...camembert

[Whitacre D_WI]

8. Manchego

with some nice quince paste, bread, and a bottle of Rioja.

[TreasonousBastard]

9. Alas...

they don't import the raw milk cheeses any more, so we're off to a trip across the pond for some of the great double and triple cremes.

I try to always have a cheddar and a swiss around for cooking or sandwiches, although I have no problem having the others around. Right now, I'm finishing off a wedge of Madrigal, which is a French swiss type, and very good at half the price of Emmenthaler. Closer to a Jarlsberg.

The Bries and other dessert cheeses are always handy to have around, but I tend to wolf them down before the guests arrive, which is rude and probably unhealthy. I have found some excellent and reliable Bries made in Quebec at reasonable prices.

My all-time favorite is Fontina d' Osta, which is not the common Fontina with the red wax, but a beautiful pinkish cheese with a beige rind. A royal cheese, it is superb for eating or cooking, but I haven't seen it for years.

The bodega across the street from me imports Brazilian cheeses, and I haven't the foggiest idea what they're called. Most are of the bland and buttery Gouda type, and are excellent and reasonably priced.

(And I have this coupon for Velveeta...)

[mrfrapp]

10. Blue Stilton (n/t)

[RebelOne]

11. Blue cheese, love that stuff in salads.

[ChavezSpeakstheTruth]

12. Brie, Gorgonzola, Smoked Cheddar, Asiago

[RamblingRose]

13. I went to France several year ago, and fell in love with the cheese.

We had dinner at the "Hostellerie du Vieux Moulin" (for those of you in France). Dinner consisted of a cheese entree, where they would bring out a big cart full of fresh and ripe cheeses. The whole trip was a wonderful gastronmonic experience. Oh how I wish we could get cheese like that in the U.S. I wanted to bring some cheese home, but had to settle on bringing wine home instead.

Here in the U.S., I guess I would choose Provolone.

[Frederic Bastiat]

14. Camembert, given the above choices

There are just to many cheeses to choose from. Muenster and Brie get a mention from me too.