by 
catlovr
ANSWERS: 100
-
I really like muenster cheese. That and brie.
-
Before I stopped eating dairy, I liked Gruyere, although some think its in the "stinky" category. Feta is nice too, when its done right.
-
My two favorite cheeses are Feta Cheese, and something called Bermuda Onion Cheese, which I've only found in the Amish Country.
-
I like Swiss Cheese. It tastes great with sandwiches.
-
I love bleu cheese and it's alter egos, such as roquefort, stilton, and asiago. Also, extra, extra sharp cheddars.....yum!
-
Gruyere is at the top of my list (it melts so well!), followed closely by extra extra sharp "rattrap" cheddar, feta and asiago.
-
FETA!!!!!!!!! its so delicious!!!!
-
Extra Sharp Cheddar
-
Gouda is tasty! I also like a Double Gloucester as well.
-
I enjoy many different kinds of cheese (notice my pic) But my favorite would have to be an aged monterey jack with a coco and black pepper rind. (Pairs wonderfully with a nice chardonnay)
-
There is a cheese distributor in Michigan called William's Cheese. They have a fantastic Horseradish Cheese. They have a lot of other great kinds too, but that one's the best.
-
I don't have just one. Sorry. Gorganzola, asiago, extra sharp cheddar, Leichester and a novelty cheese (sorry purists!) Monterey Jack with jalapeño. Mmmm....... now I just need a nice bottle of wine!
-
German Butter Cheese.
-
Provolone, its a middle of the road cheese that goes well with everything.
-
I love blue cheese for salad dressings For cheese to eat I think its called Hunter's cheese. Its like chedar with some kind of bluecheese-esque cheese in the middle.
-
got to go with swiss
-
Smoked Swiss and Smoked Cheddar-There's a cheese factory about 50 miles from where I live and it gets shipped fresh to the market here. Alma Cheese! MMmmmm...I think I need some now.
-
I'm a cheese addict! American, Motzzarella(sp?) Swiss, feta, Goat cheese, and some I don't know the name of I also Love the cheese ball things with the almonds on it!
-
For every day - extra sharp cheddar cheese. It's so strong you dont have to use too much to get maximum flavor! For special occasions to eat straight or with crackers, there is this Italian truffle cheese. Extremely potent and creamy....simply indescribable. It's made from truffles (some sort of mushroom). Expensive, but ok because the taste stays in your mouth for at least a few minutes. I like cheese, ok?
-
White stilton with apricots - sooooo good.
-
Munster...yum!
-
My favorite is Gouda cheese! I love it so much, I had my first bite at a catered event.
-
sharp cheddar
-
brie
-
It depends on what is going with it, but jack is terrific.
-
meunster. It's been a while since I've last had some, though.
-
Any kind I do not have to cut.
-
EDAM!!!!!!!!!!!!!!!!!!!!!!!!!!
-
I like cheddar cheese.
-
Cheddar for me, but the rest of the family prefer smoked stuff.
-
Colby! Great taste and looks like a cheese dalmatian!
-
camembert,and herb cheese. I love sweet chilly Philly, but it kinda doesnt count :)
-
Swiss
-
I'm lactose intolerant. I'll tell you...if that changes.
-
mozzarella cheese! and cream cheese
-
Last week my answer was Provolone. This week, my answer is Fromunda. http://www.answerbag.com/q_view/91776
-
I like aged Cheddars. Preferably 5 or 7 years old. White, not orange.
-
swiss
-
Philadelphia if that counts. On a warm toasted bagel.
-
blue and cheddar
-
provolone kicks ass
-
i like a good sharp white cheddar. gouda is a close second
-
Sharp cheddar.
-
White stilton with apricots.
-
Colby
-
Pepper jack.
-
Cheddar
-
i dunno how it's called but it's called squik-squik cheese here, it makes sound when you crounch it, it's funny!
-
Feta, on a nice Greek salad.
-
There's too many to choose from.... Some highlights in my life: Saenkanter -- A kind of highly aged Gouda. Maybe the best cheese ever made Epoisse -- This stuff STINKS! But, wow, does it taste terrific Humbolt Fog -- a layered goat/cow milk cheese with a layer of ash in between. Needs to be kept cold (or it gets runny), but wonderful sourness. Wennslydale (sp?) --- brought to broad attention by the Wallace & Gromit movies, it's like a more delicate cheddar. A good source for cheese reviews and information in the San Francisco Chronicle cheese column: http://www.sfgate.com/wine/cheesecourse/archive/
-
Gruyere
-
"de mano"
-
Gorgonzola! with a good cracker and a dark imported beer, delizioso!
-
Goats cheese with garlic and herbs, and a nice glass of red wine to wash it down with.
-
Brie de meaux.
-
Swiss followed by chaddar. I also love the really epensive ones, but am not sophisticated enough to know all of their names. These are my "affordable" favorites.
-
Marble cheese is my favorite.
-
Marble....all the way
-
Gorgonzola.
-
Mozzerella. Admittedly, I'm not much of a cheese connoisseur.
-
extra sharp vermont cheddar
-
Red Leicestershire or Double Gloucester.
-
A nice stilton is also a particular favourite.
-
TURKISH WHITE CHEESE, I never could find a proper name for it they just call it white cheese.
-
Cheddar cheese
-
Gouda
-
Godd tasting Swiss Cheese...Great with a broiled, hot open faced sandwich with a piece of ham, a slice of Swiss, a tomato slice with small piece of bacon on top.
-
medium cheddar
-
Extra sharp cheddar and pepper jack
-
Cotswald (like a sharp cheddar but slightly softer and with bits of green onion in it, I think!) SOOOO good!
-
blue,montery jack ,and cheddar.
-
Those cheese cubes with the red cow and the corny jokes. I think that was white cheese, iono. :p
-
gouda =p
-
Sharp Cheddar - Yummy
-
brie or camebret, yumm very creamy cheeses!
-
Pepper Jack for sure.
-
Mozzerella:)
-
blue,mozzarella,cheddar,pepper jack,and montery jack
-
Chedder all the way.
-
Mine is: Mozzarella - Pasta Filata or Stretched Curd Cheese A description: Traditional Mozzarella is a fresh, stretched curd (pasta filata) cheese made from the milk of water buffalo. The curds are kneaded in hot water to give the stretched texture which looks like rolled chicken breast. It is formed into hand size balls and is sold in a mixture of brine and whey. As a freshly made cheese it is delicious with a delicate milky flavour. It can be eaten like an apple, or sliced with tomato, basil and a little olive oil. Its claim to fame however is the elastic nature of the cheese when melted, an essential ingredient for a pizza. Traditional mozzarella balls are not suited to large scale manufacturing as they have a limited shelf life. A longer keeping block Mozzarella, with a more rubbery texture is made on a large commercial scale at the Dansco factory at Newcastle Emlyn. The popularity of pizzas has ensured the success of this product and the continuation of cheesemaking at Newcastle Emlyn.
-
myne is edam and goodah.
-
Baked brie...yummy
-
Dolfino cheese. Tastes somewhat like swiss cheese, but milder and creamier. mmmmmmmmm
-
sharp cheddar. i also love string cheese, which is mozzerella, i believe.
-
Depends on the kind of wine I'm drinking ;-)
-
Montery Jack
-
Plastic cheese, you know... aka Kraft Chedder Cheese!
-
There are hundreds of types of cheese produced all over the world. http://en.wikipedia.org/wiki/List_of_cheeses im not picky when it comes to cheese, ill eat most kinds :)
-
This question has already been asked. Check out the 88 great answers and add yours at: http://www.answerbag.com/q_view/100529
-
Havarti
-
Camembert
-
i'm a big fan of sharp cheddar but pepper jack is great as well
-
Matured cheddar
-
Extemely strong chedder!
-
Dill
-
blue,cheddar,Monterey jack,and pepper jack.
-
Cheddar
-
Wenslydale
-
Cabot 'Hunters' Extra Sharp Cheddar, and Feta
-
Brie, gouda, bleu, and dubliner. Yum.
RELATED QUESTIONS
Copyright 2023, Wired Ivy, LLC