Favorite cheese?

"i'm all about my mozzerella

its the only thing i gots ta tell her

smell a...real bitch from a mile away

and i....will spit if she smiles at dre"

yee
 
I like your style... Manchego and Comte are such primo mild cheeses, but balls out favorites for me have to be bold: Neil's Yard Stilton (classic but oh so nice), Talleggio (sp?, even though it makes your fridge smell like crotch rot), but the best of the best is this:

File:Cheese_30_bg_051906.jpg


Humboldt Fog: It's is a mold-ripened cheese with a central line of edible ash like a Morbier. It ripens starting with a bloomy mold exterior, which leaves you a fresh goat cheese in the middle with the edges becoming runny and ripe. The older it gets the more gooey and stanky it gets. Thus, its creamy, relatively light, but has a nice barnyardy cut to it while being mildly acidic... so dank.
 
oh, or like cave-aged goudas... unreal. Once you hit 3-5 years they start to carmelize imparting a grainy, almost crunchy texture and added sweetness.

I'm a bit of a cheese fiend.
 
Save some money and buy the argentinian style parm.Tried the real stuff and the argentinian style and I hardly tasted a difference and that was only cause one was aged longer but the price difference is HUGE less than half the price
 
yeah it is, and asiago pwns.

also blue cheese is good

and theyre all amazing when theyre on a flavored triscuit
 
Sitting here eating it, was going to make a thread but found this and saw I posted in it. Bump? Pepperjack and colbyjack are also really good.
 
the real stuff could be because its probably not pasteurized and hasn't been aged long enough but this is the first I have heard of this
 
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