[ SECRET POST #5333 ]

[case]

⌈ Secret Post #5333 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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Notes:

Secrets Left to Post: 01 pages, 06 secrets from Secret Submission Post #763.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Based on #5 - What's Your Favorite Cheese?

[(Anonymous)]

Or things created with cheese like mixed with dried fruit/herbs/etc?

Mine's Emmental, closely followed by Wensleydale and cranberries.

Re: Based on #5 - What's Your Favorite Cheese?

[pantswarrior]

I don't know much about cheese that doesn't come in a store brand, but of those? Mozzarella.

I do like other cheeses for various specific applications, but there's really no application of cheese that I actually eat which would be ruined if I had to use mozzarella.

(As a bonus, hard mozzarella is usually close enough to lactose-free that I can eat it, if I can eat solid food at all.)

Re: Based on #5 - What's Your Favorite Cheese?

[(Anonymous)]

Hard Cheeses:

Italian truffle cheese
A nicely aged Parmesan
Kerrygold Cheddar
Really, any sharp cheddar

Soft cheeses:
Goat cheese (with herbs!)
A nice Roquefort (semi soft cheese I guess) or Bleu d'Auvergne.
There's another soft kinda funky French soft cheese whose name I forget, but is incredibly tasty...

Re: Based on #5 - What's Your Favorite Cheese?

[(Anonymous)]

I have an actual spreadsheet, so I can tell you at the top of my ratings (5 out of 5) are Gouda (smoked, in particular) and Gruyere. They are followed (4 out of 5) by Colby, Havarti, and Smoked Dutch, then (3.5 out of 5) Monterey Jack, Muenster, Port-Salut/Saint-Paulin/Trappista, and Provolone. I most often get Colby-Jack, Muenster, and Provolone for everyday because they are widely available and less expensive.

Challerhocker is at the bottom of my list (0 out of 5) and Brie is not for me.

I haven't tried all the ones I want to - I haven't found some of them or only varieties with added berries (which I really don't care for) or something else.

Re: Based on #5 - What's Your Favorite Cheese?

[(Anonymous)]

Blue cheese, mild camembert, 10% lactose free Valio, extra mature Cathedral City, "young" cheese, cottage cheese, mascarpone.

sa

[(Anonymous)]

forgot smoked cheese.

Re: Based on #5 - What's Your Favorite Cheese?

[(Anonymous)]

For most things, good sharp cheddar. Really good gruyere is amazing toasted on good bread and dipped into soup, though. And trader joes used to sell an amazing sage and onion cheddar that I would literally just slice and eat between slices of whole grain bread; no toasting or condiments or anything, it was that good.

Re: Based on #5 - What's Your Favorite Cheese?

[(Anonymous)]

Halloumi.

Re: Based on #5 - What's Your Favorite Cheese?

[(Anonymous)]

Gouda, mozzarella, goat, feta, parmesan, sharp cheddar, colby, cream cheese... you know, I'm not picky. I'll even take the grossest cheeses in small amounts. I probably won't take them with fruits (unless a cheesecake is being made) but herbs are okay.

Re: Based on #5 - What's Your Favorite Cheese?

[(Anonymous)]

Sharp cheddar is my absolute favorite. I like it with fruit and bread, with crackers, or in a ham and cheese sandwich. My current favorite kind is an English cheddar that Boar's Head sells at my local grocery store, that's perfect for charcuterie boards.

I also like Wisconsin cheddar, Muenster, Swiss, American, Provolone, Gouda, Parmesan, Mozzarella, and Pepperjack.

My least favorites are Bleu and Camembert. Unfortunately, Camembert seems to be one of Japan's favorite cheeses. Because every other cheese flavored snack I get in Japanese snack crates has Camembert in it.

Re: Based on #5 - What's Your Favorite Cheese?

[(Anonymous)]

I love most cheeses, but I have to say Cheddar, because it is the workhorse of cheeses. It's the cheese that works on almost everything. Most cheeses are delicious but really much better enjoyed charcuterie board style. Which is great, but really limits their usefulness in my everyday diet. Whereas cheddar is the cheese I turn to 95% of the time. It helps that it's one of the few cheeses that doesn't loose almost all of its flavor when you melt it.