Any other Cheese lovers here?

[Trogon]

Stopping in Woodman's every fall in Madison after the annual bird hunting trip, the Stone Ridge cheap brand (3 year cheddar) was something to look forward to. Always load up on several kinds of cheese for the holidays and Klement brats. I enjoy visiting Wisconsin.

 

[Aixenmemphis]

Early on in my career (chef/restaurateur) I lived and worked in Paris for a little over two years and I fell in love with really funky cheese. I kept two journals while there. One was just my daily experiences and interactions. The other was one that I documented all of the cheeses and pastries that I ate and where I ate them.
20+ years later I still refer back to it from time to time and remember it like it was yesterday.

 

[K-man]

Really enjoy the semi-soft cheeses for baking (brie, camembert) but for snacking I enjoy a good smoked Gouda and Jarlsberg. Most hunting outings I have a shelf-stable cheese and summer sausage in my pack. The strong and crumbly bleu and stiltons are only good for recipes in my book. We have a local creamery that only milks Jerseys that will sometimes save me some fresh curds. Awesome!!

 

[Brent in Az]

Here's a good one I just picked up. Cheese & Crackers.

 

[spike.t]

Yes

 

[Philip Glass]

One of my many culinary delights is cheese. My favorite is Sartori's Merlot flavored cheese. Was curious what everyone's favorite cheeses were?View attachment 601204

I am always looking to try more. On the Qatar flights we get to try a large selection of cheeses. I really like an aged cheddar the best. I have not been able to get an appreciation for the soft cheeses. I just don't like them. For cooking a 2 year old parm is a must. A home made Alfredo sauce with this cheese will be better than all but the most expensive restaurants. Not cheap but worth it.
I am interested to see what others tastes are in this regard.

 

[poco]

I am always looking to try more. On the Qatar flights we get to try a large selection of cheeses. I really like an aged cheddar the best. I have not been able to get an appreciation for the soft cheeses. I just don't like them. For cooking a 2 year old parm is a must. A home made Alfredo sauce with this cheese will be better than all but the most expensive restaurants. Not cheap but worth it.
I am interested to see what others tastes are in this regard.

Paski Pag cheese( Croatia ) and pasta is pretty dang delicious also

 

[CBH Australia]

I am always looking to try more. On the Qatar flights we get to try a large selection of cheeses. I really like an aged cheddar the best. I have not been able to get an appreciation for the soft cheeses. I just don't like them. For cooking a 2 year old parm is a must. A home made Alfredo sauce with this cheese will be better than all but the most expensive restaurants. Not cheap but worth it.
I am interested to see what others tastes are in this regard.

I like a good home made Bolognaise. Cheese is half the experience so a good Parmesan and a Nice cheddar or Mozzarella completes my spaghetti,

 

[peacemaker]

I like Irish Cheddar.

 

[Sika98k]

I enjoyed some nice Emmental and an aged Gruyère yesterday evening. In moderation I hasten to add. I like “nutty” cheese.

 

[Philip Glass]

I like a good home made Bolognaise. Cheese is half the experience so a good Parmesan and a Nice cheddar or Mozzarella completes my spaghetti,

Yes and when you use really good cheese it is better than all but the very top restaurants! The things I never knew years ago! We live and we learn.

 

[Lone Star Bluegrass]

One of my many culinary delights is cheese. My favorite is Sartori's Merlot flavored cheese. Was curious what everyone's favorite cheeses were?View attachment 601204

If Santori makes a bad cheese I haven’t found it. Everything they put their label on is excellent.

 

[Cheesehead]

Freshly made cheese curds are my love language.

 

[Certus]

All cheese is good. But I love a slice of baguette with a jam and a nice bit of blue cheese.

There’s one I don’t mind from America. Karst cave aged cheese. Mix of Gruyère and Cheddar. $45/8oz here.

 

[PerH]

I’m waiting to see and hope the local farm I get bread , eggs and bacon and such from also will get fda approval to make water buffalo mozzarella here . That will be one of first local made in southern Norway .

 

[mauserhunter]

Anyone know of a good pepper jack from any of the common supermarkets, they hardly put any peppers in anymore and the last times I had any it had no spice at all.

 

[Cheesehead]

Anyone know of a good pepper jack from any of the common supermarkets, they hardly put any peppers in anymore and the last times I had any it had no spice at all.

No sure I can be much help. Even the big chain supermarkets carry local cheese around here. I prefer the pepper jack from Weyauwega that is widely available here. I'm not sure if you can find where you are. I like that they use jalapeños and habeneros, not just jalapeños like a lot of places do.