Best Cheeses of the World

[Omni]

This thread is for naming the best cheeses in the world or saying your favorite cheeses for things. If anyone knows a great cheese for homemade macaroni and cheese I'm all ears. We use sharp cheddar at the moment for it.

My favorite cheese to eat straight up: Robusto Dutch Cheese. 2nd favorite Parrano, also Dutch. I do not eat it with any crackers or wine. I just cut up the cheese and savor the amazing flavor. Seriously if you have a Whole Foods market nearby and you eat cheese, I highly highly recommend Robusto. It is an amazing cheese... They will probably give you a taste at the cheese place too if you ask in whole foods. New seasons sells parrano, but not robusto. Parrano is good but it isnt amazing like Robusto is IMO.

My favorite sandwich cheese is havarti. 2nd favorite pepperjack. But those are more commonly known cheeses. Havarti is especially good on french dips I have found.

Maybe cheese isn't the most healthy thing, but my philosophy is eat what tastes good with a focus on health, but not a dominance on health. Some may disagree but I like to indulge...

Anyone have more good dutch cheeses and where to find them? What are your favorite cheeses?

[Mike]

im a big cheese fan myself, omni. sharp cheddar is my go to cheese. getting hungry just thinking of it...

one of the best, most delicious meals one can have, in this posters opinion, is Annies organic mac n cheese..the yellow box ("real aged cheddar"). the stuff is simply magical.

[Kez]

I absolutely love cheese too, cheddar is awesome but imo my absolute favourite cheese has got to be 'Red Leicester', its fantastic. Red Leicester has a very rich and creamy taste to it; it's also a hard cheese which is similar to cheddar however it is much more moist and crumblier with a milder flavour. The colouring of this cheese is also slightly different to others as its orange in colour (no thanks to the vegetable dye-annatto). I can eat this cheese with almost anything thats savoury, it just tastes so good (I could even live of it haha).

I aren't one to eat Dutch cheeses however I'm sure that I'd enjoy them if I were to. Great thread Omniverse, it will be interesting to hear what other people's favourite cheeses are. :-D

[Gardener]

Yup mature chedder is the most vesatile and I use it in macaroni cheese too Omni. On crackers I go for blue stilton, awesome, and our local cheese crumbly Lancashire is great to eat on its own straight from the fridge whilst passing. Just up the road in Hawes is Whensleydale cheese which is great and made famous by Wallace & Grommit. In the visitor center there are plates piled with cheese cubes in lots of flavours for samling, great day out. :)

http://www.wensleydale.co.uk/visitor-centre

[Natalia]

Vegan cheese isn't the same...but the best tasting vegan cheese that I have found is this one (quite yummy to eat on it's own and nice texture)

http://www.your-veggie-place.de/files/yvp/Vegane_Kaesealternativen/Violife_sleeve_original.jpg

[DeDukshyn]

 

I like smoked cheeses -- a richly smoked aged cheddar, like a Balderson double smoked 1 year aged:

http://www.baldersonvillagecheese.com/cheese/double-smoked-280-sm.jpg


Another favourite of mine is Golden Rebell <--- possibly the best cheese ever made! I first found it from an authentic north European deli, the Romanian lady working there noticed I was coming back for various smoked cheeses a fair bit and pulled it out and said, "Here, you have to try this ... It's $45 a kilo though."
"I'll take half a kilo then." I said with a smile. It's definitely worth it. It's like candy, seriously, candy. ;)

http://www.cheese.com/media/img/cheese/Golden_Smoked_Rebel_Cheese.jpg


EDIT:

I also have to mention MacLaren's Imperial aged cheddar spread -- It is dry yet smooth, and very sharp in flavour -- maybe along the lines of Old Nippy in flavour. It is the most perfect cheese spread for dark toast. ;)

http://seddy5.typepad.com/.a/6a0133ec49e4e4970b017d3eb2ad96970c-800wi

[DeDukshyn]

That's it! ... this thread piqued my cravings for cheese. I'm going out to get some of that Golden Rebell right now, maybe a couple others and bottle of wine, lol ;)

Another cheese I tried recently and enjoyed is "Vaquinha" -- a Portuguese style cheese I think. It is dry cheddar-ish, in texture and light in smell / flavour, but particularly the texture stands out -- a bit dry etc. The flavour is actually extremely light - this gives a strong contrast to the texture - of which is expected of a very strong aged cheese. It leads to an interesting experience. It is no good for cooking with, due to the light flavour, but is excellent for just snacking on with some table water crackers and some wine maybe ...

http://www.portuguesecheese.com/Artwork/Cheeses/PCCSerra.jpg

[seehas]

mozarella die buffala from italy

[Michel Leclerc]

Try Spanish cabrales:

https://www.youtube.com/watch?v=Mu0_RtNH5x8

[lucidity]

Hi Omni,

My favourite chesses are these:
http://en.wikipedia.org/wiki/Alice_chess
Cubic Chess (http://en.wikipedia.org/wiki/V._R._Parton#Cubic_Chess)
Star Trek Tri-dimensional Chess (http://en.wikipedia.org/wiki/Three-dimensional_chess#Star_Trek_Tri-Dimensional_Chess)

sorry Omni, i couldn't resist ;-)

be happy

lucidity :-)

[cursichella1]

Parrano cheese. Gouda-textured but tastes like parmigiano reggiano, and yes, it's Dutch. Love it! http://www.cheese.com/parrano/

[araucaria]

As de Gaulle used to say about France, ‘how can you hope to govern a country with over 365 different cheeses?’ There are probably more than that now, so I won’t recommend any in particular – they are all pretty tasty.

[kemo]

Well, I'm off dairy at the moment but missing cheese. I can have goats cheese so have been into Roquefort (which might be sheeps actually) but my fave blue cheese would be Gorgonzola. I'd have though that the French are the best at soft cheeses, though quite partial to Gruyere also. But I think the British excel at hard cheeses and there are hundreds of them produced by small producers. When I lived near Aberdeen there was a cheese shop, now unfortunately long gone, that had the most fantastic farm produced cheeses and they had little steam contraptions puffing out steam every few minutes to keep them moist. Someone mentioned Red Leicester, which I like but prefer a mature Cheddar, however the Red Leicester I got there was superb as were all the others. And I've never found a cheese shop since that had such quality stuff - apart from Neals Yard in London. I guess they must mostly go to restaurants. The cheese were expensive but well worth it.

Dutch cheese - I think of as breakfast cheese like Emmentall, except for Old Amsterdam which is pretty damn tasty.

[sirdipswitch]

I like my garlic Yogurt cheese. chuckle chuckle.

I use Whole Fat Zoi yogurt - Plain.

Juice one head of Garlic. (Head, not clove)

Put Garlic juice into Quart of yogurt - Stir. I continue stirring for three to four days. (of course keep it in fridge)

When I get around to it I dump the yogurt into a clean white dish-towel - and then tie it into a ball, and hang it in a gallon jar, (must be Glass) and let it sit in the fridge for at least two days, while the water drains out of it. Leave in fridge for at least 24 hours. The longer it hangs... the drier it will get. (I use a 1/4 inch rope, which for me is much easier than trying to do it with string. Then use a ruler across the top of the jar to hang it from. Making sure the cheese ball stays high enough not to hang in the water.

I use it for spread on whole wheat toast or Baggles.

You can make your Yogurt cheese out of any flavore or kind of yogurt you wish. Or use plain and flavore it with your favorite "taste"...

and enjoy.:wizard:

[Bill Ryan]

-------

A joke told against myself :)

I've spent quite a lot of time in Germany and Switzerland, and I once told two German friends of mine that my favorite cheese of all was called Aufschnitt, which came in small packets, in slices.

http://www.hofer.at/fileadmin/fm-dam/_billiger/2014/KW_45/13807_Kaeseaufschnitt_01_dpd-1.jpg

They cracked up laughing. Aufschnitt just means 'sliced'.

[Cidersomerset]

I'm partial to piece of cheese or two, a bit to much recently.
I like most types and as I've got older and my taste buds
have ripened a blue cheese is quite nice or a strong cheddar.
Although smoked , creamed , crumbly or flavoured is nice if
I'm in the mood. I have some wensleydale and ginger in
the fridge. The traditional way to eat cheddar , is with pickles
a fresh cottage loaf and farmhouse butter washed down with
a glass of 'scrumpy' ( cider ) ..." Propper Job "....Ah !!!!



" The Ploughmans Lunch ".........................

http://calendarcustoms.com/wp-content/uploads/2011/02/Ploughing.jpg


http://www.fieldandflower.co.uk/csi/899973120/i/pmi/gouldsbutter.jpg
http://4.bp.blogspot.com/_rPIqo6w2N4g/TT3LPIVsvPI/AAAAAAAAAGc/Os7n-qG01lc/s320/DSCF3226.JPG
http://www.deliaonline.com/Images/xlarge/cheddar-19421.jpg
http://www.thecheeseandwineshop.co.uk/images/COTTAGE-DELIGHT-CHEER-UP-CHEESE.jpg

http://3.bp.blogspot.com/-Kj_8gMW7Zo0/U-D-GIz8o5I/AAAAAAAAGFU/6ECr5u9ephY/s1600/wilkins-cider-mudgley-somerset-1.jpg

Then after a few jars of gods own amber nector, you are ready to
sing the national anthem of somerset.....


7onOJ-QgXY0

[Violet]

Vieux Gouda and Parmeggiano.

You know, there was a questionnaire I read last year in which they had interviewed veganists about what food they missed most. People thought they would say hamburger, hotdog or fried chicken, but most of them said: cheese.

See if I can find it any time soon and will try to post if I do.

Post update:

Can't find it.

[Tangri]

Having Cheeses is a cultural treasure. Balkan and Benelux countries have 2 different kinds of it. Differentiation is related with salt amount.
It is very hard to explain to American culture who has used to have test for processed cheese(forced)

http://en.wikipedia.org/wiki/Processed_cheese
http://www.cheese.com/american-cheese/

or you can check these

http://www.cheeseboutique.com/

http://www.blogto.com/grocery/grande-cheese-factory-outlet-toronto

https://www.google.ca/search?q=t%C3%BCrkiye%27nin+peynirleri+resimli&sa=X&rlz=1C1VFKB_enCA597CA597&espv=2&biw=1920&bih=979&tbm=isch&tbo=u&source=univ&ei=ZjfZVNnQGJasyAS_pYHgDA&ved=0CFEQsAQ&dpr=1

[Michel Leclerc]

Dear Bill, you have the grammar wrong.

"Aufschnitt" really means cheese, it is the "käse" that means "sliced". In Germany, and especially Switzerland, you can also buy small plastic bags with sliced onion, called "Käse Reden" ("onion" = "Reden", as in "ich hasse blöde Reden": "I hate bloody onions").

[heyokah]

When in the US, I saw something called 'string cheese'.
It's said to be Mozzarella..... but certainly not Mozzarella di Bufala. :)
http://www.cheese.com/mozzarella-di-bufala/


What Makes String Cheese Stringy?:


http://www.youtube.com/watch?v=Sl2den0QVrA[/url]

[heyokah]

When in the US, I saw something called 'string cheese'.
It's said to be Mozzarella..... but certainly not Mozzarella di Bufala. :)
http://www.cheese.com/mozzarella-di-bufala/




Here's what the cat thinks of it.


http://www.youtube.com/watch?v=mg431lpAlcw[/url]

[heyokah]

One of my favorite desserts :
Blue Stilton cheese on buttered English digestive wheat biscuits, with slices of pear and a glass of port.

:faint:

[andrewgreen]

I'm from Yorkshire but no longer live there, I crave all good quality cheese because its thin on the ground in Asia. The one in particular I really desire because it remains the best cheese I have tasted and already mentioned in this thread is Wensleydale. Its a little sharp, creamy and crumbly but not too much of either, a perfectly balanced cheese.

http://cdn.images.express.co.uk/img/dynamic/23/590x/wensleydale-446677.jpg

[Omni]

My dad brought me 3 different dutch cheeses today for us to try; Parrano(9 month), Robusto(12 month) and the 18 month version. All 3 are essentially the same cheese. Just different ages. The 18 month was significantly worse than the 9 month and 12 month. I guess there is an art to aging cheese and within a certain time it is the best, rather than simply linear age making it better as it goes along. These are gouda cheeses.

Judging them I'd say that my favorite was actually the parrano. But I think the Robusto would be better isolated if you were eating only that cheese over and over while your taste buds get used to it. Some amazing cheese. Whoever invented it is amazing. So good....

[Words of Joy]

Dear Bill, you have the grammar wrong.

"Aufschnitt" really means cheese, it is the "käse" that means "sliced". In Germany, and especially Switzerland, you can also buy small plastic bags with sliced onion, called "Käse Reden" ("onion" = "Reden", as in "ich hasse blöde Reden": "I hate bloody onions").

I think you might be wrong in regard to your interpretation here Michel. "käse" just means "cheese". Onion in German is "zwiebel". "Reden" has more to do with "talk" or "speak" I would say.