Thread: Cheese

what are your preferences and brands?

in the cheddar department, mine would be Albertson's. I can't stand the Tillamook stuff, and I can't see why they keep winning those awards. they are just too mushy and sticky.

anyway, carry on.

I've posted this before

My cheese list, haven't updated it recently for new items as I've just stuck with my favorites lately.


I've been getting into cheese a bit and have been working my way through the white soft cheeses, my personal favorites so here's my review on them.

I always initially eat cheese with baguettes from a good bakery, supermarket bakery brands are usually crap. I usually always buy from deli's or boutique stores for these kind of specialty items but a good place to start is the supermarket for the cheese. Once I determine if I like the cheese I'll use a cracker if no baguette is available.


For the fruit I like all the berries and melons, apples, banana, pear, plum, japanese pear, kiwi, mango, starfruit, persimmon and papaya . I tend to stay away from the larger citrus and pineapples.
I like all types of crackers but my favorite is an unsalted soda cracker.

I don't drink every time I eat but It's a common enough meal that champagne and wine come into play. I'm not so much a wine fan as a food fan.
Drink whatever label you like. I personally like labels from Stag's Leap and Chateau Ste. Michelle Winery's for both my reds and whites.
I'll do any of the champagne's but quality depending on the occasion.

White soft cheeses for use with the sweet to light crisp whites some examples are Champagne, Muscat/Moscat, Riesling, Rose, White Zin, Sparkling Ale.


-Brie De Meaux: 2004 French Champion Fruit/Crackers/Dessert/Baguette ***** (Excellent all-around Brie)
-Brie De Melun: Fruit **** (Nice with tart fruit)
-Brie De Nangis: Crackers/Fruit ****
-Brillat Savarin: Fruit ***** (Good cheese with tart fruit.
-Burrata: Veggies ***
-Chaource: Fruit/Pastries ***
-Coulommiers: Fruit ***
-Delice De Bourgogne: Triple Creme/Dessert/Fruit *****
-Explorateur: Triple Creme/Fruit ****
-Fromage D'Affinois: Double Creme ****
-Galet De la Loire: Double-Creme ****
-Herb de Affinois ***
-Jean De Brie: Triple-Creme/Baguette *****
-Jean Grogne: Triple-Creme/Chocolate/Berries ****
-Margaux de Brie ***
-Pico Affine: Dense Creme ****
-Pierre Robert: Triple-Creme ****
-President Brie ***
-Rouge et Noir, Brie: 2005 World Cheese Gold triple-creme *****
-Selun Bergkase: ****
-Saint Andre *****
-Vignelait: Berries ****

I've been into Prosciutto and Hot Sopressato for my deli meats. I like fresh cut versions of both, I'm not a fan of dry prosciutto especially. For the veggies I usually like the low fiber watery types, garlic or a firm low-brine large green olive like a cerignola. I'm not a fan of veggies so i'm not much help here.

White Soft cheeses for a light, dry white like a Pinot Blanc, Riesling, Sauvignon Blanc.

-Affidelice:Chablis-washed/savory ****
-Chavrie (Goat) **** Nice cheese, easy to find at the market
-Crotin de Champcol: ***
Dill Garlic Viking: *** Melted it over pastrami, a bit overpowering.
-Epoisses: Napoleon's Favorite. Stinky/Baguette *****
-Fromage De Savoie: Meat ***
-Livarot: Honey/Jam ***
-Maroilles: Fruit/Artisan Bread ****
-Pave D'Affinois: Bread/Jellies *** (I liked it with marmalade and a dark bread)
-P'tit Basque**** Awesome tasting, very nice in an Omelet or melted in a sandwich.
-Reblochon: Meat ***
-Saint Andre: Chocolate/Berries ***
-Saint Felicien: Veggies/Baquette ****
-Saint Albray: Meat/Artisan Bread ****
-Saint Marcellin: Veggies/Crackers/Meat ****
-Taupiniere (Goat): Veggies/Crackers *****
-Saint Nectaire: Nuts/Veggies/Grains **** (I tried this with macadamia and crushed pistachio)
-Saint Simeon: Brandy washed Brie *** (I like a regular brie better)
-Trou Du Cru: (Mini-Epoisses, same stink in a smaller package). ****

I like most all types of Blue cheeses but other than the stuff at your average supermarket haven't tried too many of these yet. I eat this with the previous food types, burgers and with the more gamey meats like lamb or venison.

The Wines I'd drink would be a medium bodied red. My favorite red is a merlot for nearly any option.

Blue Cheese
-Gorgonzola: Not my favorite ***
-Maytag Blue: Good stuff ****
-Mont Briac **** Ash Dusted/Creamy ****
-Saint Agur: Creamy/Medium sharp taste *****
-Stilton: Can't go wrong with this one ****
-Smokey Blue 2005 Best ****

Cheddars
-8 Year Aged: Carr Vally, WI (Cow) ****
-Gigha Pear (Cheddar & Creamcheese): Mull of Kintire, Scotland (Cow) ***
-Quebec Vintage (5 Year): Canada (Cow) ****
-Cotswold: Nice, great at room temp and in omelets ****


Abbaye De Belloc: France (Sheep)
-Three Little Pigs Foie Gras

I love all cheese except any blue cheese.

whoops, sorry, I meant the standard average cheese you put in your sandwich. not the exotic stuff. I should have explained that first but never saw it coming. thanks Fisch! (got a link about what you posted? I've been lazy)

My ex loved that processed "sliced" crap that comes individually wrapped. Now that he's gone, I can actually buy real cheese - I like Trader Joe's sharp cheddar. As for what wine it goes best with...

Whatever's open.

rouge et noir is a good cheese. trader joe's used to sell their camembert. now i think they only sell the brie, but i'm not 100% sure on that. it's the only american made camembert that i've liked. every other one is pretty bland to me. otherwise, i prefer any from the normandy region, le rustique and le châtelain are the ones most commonly found here. gotta let it sit at room temp, eat it with a baguette. i've had it in a sandwich with smoked salmon or pâté so there, i've met your sandwich cheese requirement!
p.s. "le rouge et le noir" is a great french book.

i like brie with avocado and bacon in a savory crêpe. not too picky about brie as long as it's rich. with camembert, the best is when the rind acquires an orange mold on the rind that you only really get with the cheeses that are cultured in the region of france that i mentioned. you don't get that with brie.

i just bought some good wisconsin sharp cheddar from whole foods. i sliced some,melted it and put it in a lunch wrap with hummus, imitation crab, alfalfa sprouts and avocado.

i used to eat land of lakes mild cheddar all the time when i was a kid. oh and i HATE krafts singles.

i like gruyère in sandwiches, too. namely crôque monsieurs or just regular grilled cheeses. it's good in mac and cheese and burgers as well.

i'd eat blue cheese more often if my husband liked it. stilton is a good mild one. otherwise, roquefort is my favorite. i'll also eat these with a baguette mostly. occasionally in a salad.

The Trader Joes White Cheddar is very good.

I like the fresh & easy NY extra sharp white cheddar.

Damn there are some folks with some serious cheese knowledge here. And I thought I was being adventurous with Trader Joes baby swiss(which, btw, is brilliant).