What Is the Best Cheese?

[dieblucasdie]

Let's see if you can redeem yourselves after picking Samoas over Thin Mints.

[YojimboMonkey]

I never thought I'd consider choosing "I am coldforge" in a poll

[coldforge]

I'm touched

[YojimboMonkey]

but instead I'll just vote "bleu" for stilton and let coldforge be coldforge

edit: and also I'll mention that lately I have been interested in sharp provolone, which is not the non-entity of provolonic blandness to which you are accustomed, but which can kick your ass and goes well in a sandwich that contains other strong flavors, like strong salamis, olives, giardiniera...

[coldforge]

Anyway, I was gonna say Edam.  Which I think is actually a pretty workmanlike cheese. I guess it's my favorite session cheese, anyway. More coldforgey favorites include Gjetost and Morbier. I had a 1/2 lb Mahon the other week, which was fantastic. I must confess also my surprise at the absence of the Italian cheeses—your Asiagos, your Pecorinos. The only Romanian cheese I remember having is Caşcaval, which was good but I don't remember it too clearly.

[Nick Ink]

What about ...

Red Leicester   
Tilsit   
Caerphilly   
Bel Paese   
Red Windsor
Stilton   
Emmental   
Norwegian Jarlsberger   
Liptauer   
Lancashire
White Stilton   
Danish Blue
Double Gloucester   
Cheshire   
Dorset Blue Vinney   
Roquefort
Pont l'Evêque
Port Salut   
Savoyard
Saint-Paulin   
Carré de l'Est   
Boursin   
Bresse-Bleu   
Camembert   
Gouda   
Edam   
Caithness   
Smoked Austrian   
Japanese Sage Derby   
Wensleydale   
Gorgonzola
Parmesan   
Pipo Crem
Fynbo   
Czechoslovakian sheep's milk cheese   
Venezuelan Beaver Cheese   
Ilchester   
Limburger

????????

[dieblucasdie]

Those are not in the poll.

edit:  Except Gouda, which is in the poll.

[Nick Ink]

I voted Cheddar, but am rarely without Edam, Emmenthal, Red Leicester and Brie as well.

[jm]

Let's see if you can redeem yourselves after picking Samoas over Thin Mints.

Man that's some bullshit.

but on the actual topic I picked Gruyere

mad wicked x post

[ellaguru]

I picked brie.

[Antero]

I never thought I'd consider choosing "I am coldforge" in a poll

[jm]

But he did it, man.  He thought about being coldforge.

[coldforge]

When you stare into the coldforge. Etc.

[Greg Nog]

I went with Brie, as it's the cheese I am most consistently likely to eat all on its own, with no crackers or nuts or anything. 

My ladyfriend loves cheese, knows way more about cheese than I do, and often belittles me for eating "The Official Fancy Cheese of Housewives".

[mixed cats]

I eat more cheddar than any other cheese. Paneer might be my real favorite, though.

[coldforge]

you tell that toni colette mother fucker ain't nothin wrong with brie

[Antero]

I went with Brie, as it's the cheese I am most consistently likely to eat all on its own, with no crackers or nuts or anything. 

"Dogg you ain't even got diabetes you just predisposed to it 'cause you eat a wedge of brie in the manner of pie"

[jm]

I went with Brie, as it's the cheese I am most consistently likely to eat all on its own, with no crackers or nuts or anything.

Man, I do love brie quite a bit, but eating it by itself is a little too close to, I dunno, eating butter or something just straight out of the wrapper.  Which I mean I understand is appealing to some.

[jess]

Of those, I pick Gouda, because I love the really aged, nutty/caramel-y ones (and pretty much any cheese that fits that flavor profile is a favorite of mine), but my true cheese love is goat cheese, almost any type of it, though Boucheron and goat Goudas are particularly good.

[Aglaya]

I voted cheddar, but I specifically mean the 12-year-old cheddar I got at the dairy farm/cheese emporium up in Wisconsin near where my family lives the last time i was up there.  Damn that shit was tasty.  I miss it.  I should get my mom to send me some or something.

[davy]

Parmesan would've been my vote, but I guess I'll go with swiss.

[Greg Nog]

I am currently eating some wonderful sharp cheddar with peanuts!

[milesofsparks]

but instead I'll just vote "bleu" for stilton and let coldforge be coldforge

edit: and also I'll mention that lately I have been interested in sharp provolone, which is not the non-entity of provolonic blandness to which you are accustomed, but which can kick your ass and goes well in a sandwich that contains other strong flavors, like strong salamis, olives, giardiniera...

yes!  aged provolone is really tasty.

cheese is the best. 

[jebreject]

This Wisconsinite is pretty peeved that colby doesn't have its own category.

[YojimboMonkey]

Isn't colby just like a boring version of cheddar?