What’s your favorite kind of Cheese seriously?

[slime]

I guess I'm an other:
Muenster.

[Independent voter]

american is basically processed fake cheese.

1½ teaspoons unflavored gelatin
1 tablespoon water
12 ounces Colby cheese, shredded fine (about 3 cups)
1 tablespoon whole dry milk powder
1 teaspoon salt
⅛ teaspoon cream of tartar
½ cup + 2 tablespoons whole milk

https://www.browneyedbaker.com/diy-american-cheese/

[Zeph76]

Where's the "ALL OF THEM" option ? Cheese is like a blessing from the Gods. Seriously it all depends on the dish and situation. What are you in the mood for? But if I was forced to chose only one then it would be Feta. Feta is the Holy Grail of cheese.

[Forgettable]

Probably mozza, but anything with a little spiciness is good too.

[breadisfunny]

Where's the "ALL OF THEM" option ? Cheese is like a blessing from the Gods. Seriously it all depends on the dish and situation. What are you in the mood for? But if I was forced to chose only one then it would be Feta. Feta is the Holy Grail of cheese.

baby swiss cheese is yucky.

[Allatar]

Shropshire Red > Vintage Farmhouse Cheddar > Pecorino > Manchego

[belfpala]

Camembert /snip image

This guy wins.

A close second would be a great Stilton, for me. I don't even consider Pecorino or Parmagiano to be cheeses, otherwise they'd win; they're just mandatory ingredients.

It also depends what I'm doing. I'm totally fine with Velveeta "cheese food" if I'm making a dip for a sporting event.

[Lochton]

Mozzarella or cheddar.

[Halyon]

I prefer regular mozzarella cheese. Mixed with a little cheddar for lasagna but that's it.

[Cerilis]

Gouda, ofc!

Also:
@Jester Joe

American: 0

0%

Zero.

What you gonna do about that?

[breadisfunny]

Shropshire Red > Vintage Farmhouse Cheddar > Pecorino > Manchego

i have honestly never heard of or seen the first one and last two. would be interested in trying as i am always up for trying new cheeses.
my personal favorite cheese right now is ghost pepper pepperjack cheese.

[badaku]

Blue and gouda

[judgementofantonidas]

it really depends on the meal.

for instance a roast beef sandwich calls for provolone.

[belfpala]

it really depends on the meal.

for instance a roast beef sandwich calls for provolone.

Only if it's melty in a way that didn't end up overcooking the roast beef.

I'll just confess right here: I love cheese.

[Blackmist]

Can't beat a crumbly mature Cheddar.

[Allatar]

i have honestly never heard of or seen the first one and last two. would be interested in trying as i am always up for trying new cheeses.
my personal favorite cheese right now is ghost pepper pepperjack cheese.

Shropshire Red is a hard dyed cheese that is tangy like good Cheddar but not as strong. Pecorino is similar in consistency and texture to Parmigiano but is a LOT saltier: it is the cheese carbonara should traditionally be made with and is used a lot to dress real pasta dishes in the regions around Rome. Manchego is a strong Spanish hard cheese often served as part of a cold tapas.

http://www.shropshirecheese.co.uk/site/our_cheeses.htm
https://en.wikipedia.org/wiki/Pecorino_Romano
https://en.wikipedia.org/wiki/Manchego

Try them if you can get them, they are delicious.

[judgementofantonidas]

Only if it's melty in a way that didn't end up overcooking the roast beef.

I'll just confess right here: I love cheese.

almost always room for cheese.

when I get a tuna sub from subway I ask for all the cheeses then bake it.

[Louisa Bannon]

Roth Buttermilk Blue, Cowgirl Creamery Redhawk, Teleme, Cambozola, Tillamook Sharp Cheddar, and either Kerrygold Ballyshannon or Dubliner. I think these are all quality without breaking the bank, some are even grass fed dairy.

[belfpala]

almost always room for cheese.

when I get a tuna sub from subway I ask for all the cheeses then bake it.

That sounds disgusting, but I've learned there's no judging taste.

[Leih]

Where's the Edam?