Any other Cheese lovers here?

[John the Electrician]

Living in Wisconsin I've eaten a lot of cheese, and there is a lot of great cheese made here. I suppose good cheese is found in almost any place that has a lot of cows or sheep. One thing that we have which I'm not sure is widely made is fresh cheese curds. I'm partial to Cady cheese curds from Wilson. If all you've had is refrigerated curds in a sealed bag you've not really had cheese curds.

Kurt,

I think you are correct. I’m pretty confident that folks from other areas are not familiar with the “squeak.”

Caddy cheese curds are fantastic.

A few years ago, I lived across the street from the Yellowstone Cheese Factory in Cadott. We knew exactly what day they made fresh curds.

My waistline is glad we moved away.

 

[John the Electrician]

I know a couple of guys from Wisconsin. Does that count?

BeeMa,

You can count me as cheesy.

 

[SwampTrooper]

Who doesn’t love a good smoked Gouda?

 

[Kevin Peacocke]

Cheese should take you to a place where many dare go. A proper stinking delight.

View attachment 601225

First class stuff.

 

[Scott CWO]

Anybody ever heard of or tried frumunda cheese?

 

[mauserhunter]

I love cheese unfortunately I don't get to have much to often, apart from mozzarella we get for the weekly shopping I don't seem to have time to look and try other cheese when I want. Do like some sharp cheddar now and then. Used to go up salmon fishing a few times a year to Pulaski and there was a nice small cheese place we used to stop, again never had much time to look and try.

What's a good but cheap cheese you guys like, I'd always wanted to buy a big cheese wheel but that's probably very expensive.

 

[Hunter-Habib]

HH, with a list like that, I do believe cheesaholic is a fitting description!! Agree on Tillamook, extra sharp white cheddar is amazing stuff.

Txdawg,

When I last visited the United States in 2023... my son-in-law's mother prepared a magnificent veal parm topped with Tillamook parmesan cheese for us. If a better veal dish ever existed, then I am yet to eat it.

 

[TXdawg]

Txdawg,

When I last visited the United States in 2023... my son-in-law's mother prepared a magnificent veal parm topped with Tillamook parmesan cheese for us. If a better veal dish ever existed, then I am yet to eat it.

Most everything is better with cheese!!! Meats, nuts, fruits, alcoholic beverages, etc……..

 

[WyoBull]

My first experience with fresh cheese curds in Wisconsin many years ago when on a business trip made me think I had died and gone to heaven! That squeak on your teeth and warm buttery texture was a real delight. Couple that with some good sausage and your tongue will slap your forehead!

My grandfather is from Scotland and I remember as a kid he had a big brick of blue cheese on the table at every meal. I love it to this day as well as many cheeses.

 

[Brent in Az]

Does Cheesecake count? ....LOL

 

[DieJager]

As a Dutchman of course I love cheese. Too many to make a list. A great dish I think from France is the Tartiflette. Also great with camembert instead of the reblochon

 

[wesheltonj]

Who doesn’t love a good smoked Gouda?

I prefer smoked Edam.

 

[Nyati]

Just love cheese, but it has to be tasty, none of that white, low fat stuff.

Luckily I have a wide variety of cheeses from all over Europe available

 

[Randy F]

Yeah...born and bred cheesehead here. Grew up on a dairy farm here and still can't stand anything but whole milk. The rest seems watered down.

As for cheese...love them all but one...Limburger. I just could never get that one past my nose.

 

[flying sailor]

Yeah...born and bred cheesehead here. Grew up on a dairy farm here and still can't stand anything but whole milk. The rest seems watered down.

As for cheese...love them all but one...Limburger. I just could never get that one past my nose.

Well you would have if you had been a senior in my high school . One day in the midst of winter some seniors stuffed a few pounds of Limburger into several register vents. The odor was terrific! Don't know what was worse, the smell or the open windows letting in the cold !

 

[thriller]

Surprisingly enough there are a few very good cheese makers here in Zimbabwe, one fellow makes a very strong mature cheddar.
The milk co-op Dairiboard also makes passable cheese and some years ago they had a division in a town called Kadoma specialising in blue cheese. It was actually quite good and strong. Butter is produced there too, and somehow the cheese culture contaminated the whole factory and for many months we endured blue cheese flavoured butter, not great on toast and marmalade.

Someone eating blue cheese on lunch it sounds like

 

[Oldnerd]

I've consumed far too much dairy and cheese throughout my lifetime. Right now, dairy is my go-to comfort meal.

 

[Randy F]

I've consumed far too much dairy and cheese throughout my lifetime. Right now, dairy is my go-to comfort meal.

No such thing as too much.

 

[rookhawk]

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’m from behind the cheddar curtain, so I’d say with egotism and condescension, ”any cheese from Wisconsin” as a point of wiscopride. All joking aside, I’m a huge fan of the rather pedestrian “Muenster Cheese” varieties popular in Wisconsin. Ellsworth cheese curds are a favorite we always have on hand for out of town guests to try. Some of the bizarre varieties are really tasty too, @John the Electrician turned me onto habenero and ghost pepper cheese served with pain-killing raspberry preserves as a great option to have on the charcuterie board.

Totally in another field, Costco has a goat cheese chunked and jarred in olive oil that is off the charts.

Pretty hard to beat a Stilton or a good danish blue. Or anything in the Brie genre.

 

[thriller]

I love soft cheeses especially washed rind varieties and ash rolled ones. They smell like hell but are great tasting. Of the harder ones manchego black rind and a little jamon Iberico de bolata are up there as my favorites. But all cheeses are great in their own way.