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Favorite Cheese

 
author
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What is your favorite cheese?

I am a fan of Colby

Eric
 
lowercase baba
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Cheddar. the sharper the better.
 
Marshal
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Almost any cheese except Gjetost.
 
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Ther ain't no such thing as bad cheese, but sharp cheddar is king!

bear, "Body by Cheddar"
 
whippersnapper
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Hal(l)oumi, hands down. I had never encountered it until moving to the Detroit area, but it's fairly common round these parts.

(Interesting that wikipedia says it's traditionally served with watermelon. I'll have to serve haloumi next time I make my (famous) iced watermelon soup. (Which is my favorite soup, by the way.))
[ April 13, 2006: Message edited by: Michael Matola ]
 
Eric Pascarello
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I like Cheese In A Can....(LOL) Spray it on a cracker and away I go...
 
author and iconoclast
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I like fresh buffalo mozzerella.
 
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Saint A'gur
 
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I'm fond of wensleydale.

How about gorgonzola over gnocchi?
 
Bear Bibeault
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Originally posted by Eric Pascarello:
I like Cheese In A Can....(LOL) Spray it on a cracker and away I go...



Oh, I thought we were talking about cheese -- not Orange Chemical in a Can Cheese Food Product.

Anything labeled "Food Product" is a sure sign that it's not actual "food".
 
Jeff Albertson
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Originally posted by fred rosenberger:
Cheddar. the sharper the better.



When I'm at the corner deli, I like to point out the six-year-old cheddar to my younger daughter (who's five). "This cheese is older than you. Sharper, too.".
 
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Stilton
 
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Originally posted by fred rosenberger:
Cheddar. the sharper the better.

Absolutely. Cheddar is at its best when its so sharp it almost hurts.
 
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I have only tried a few, and so far I like edam cheese.
 
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Red Leicester
 
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Camembert so ripe you can smell it 10 miles away.
 
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I am a fan of Gouda -- both young and mature. Young gouda is very similar to Mozzarella, while aged gouda is a hard cheese. Quite an interesting contrast between the two.

The only drawback is that aged Gouda is very hard to find here (New York City).

Henry
 
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Norwegian Jarlsberg

Mascarpone (slurp!)
 
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