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Cheddar

1 (5%)

Swiss

2 (10%)

Parmigiano-Reggiano

2 (10%)

Provolone

1 (5%)

Bleu

1 (5%)

Jarlsberg

2 (10%)

Feta

1 (5%)

American

1 (5%)

Other (please specify)

8 (40%)

I Hate Cheese Or Am Lactose Intolerant

1 (5%)

Total Members Voted: 19

Voting closed: July 07, 2004, 02:13:17 am

[Choop]

For eating or for cooking. Any other uses of cheese are immoral, should be stopped, and will be reported to the Dept. O' Homeland Security.

[St_Zartan]

I love all cheeses much in the same way velvet-throated R&B / Soul musicians love all women, regardless of appearance, flavor, or bouquet.

If I had to pick a favorite, though, one that, left unchecked, I could theoretically ate until I entered a coma due to over-consumption, that favorite is Pepper Jack.

Does this make me a Philistine or just reflect my Life Experience and / or budget?

[CortJstr]

If I had to pick a favorite, though, one that, left unchecked, I could theoretically ate until I entered a coma due to over-consumption, that favorite is Pepper Jack.

Whole Foods carries a dandy Habeñero Jack. It's wonderous.

My problem is that I hate swiss and all forms of swissiness which rules out a lot of cheeses.

[V-Adore]

I'm sorry, Cheddar.

I know -- I'm a philistine...

[jough]

I picked Feta because I LOVE it on top of a tuna salad, and also because I figure it will get nonetoomuch love.

[Limmo]

I love all kinds of cheese, but a nice blue or gorgonzola is a thing of beauty forever, or at least for a day and a half.  Just found a blue / Brie hybrid called Montbriac that is the quote-unquote bomb, especially with poached kumquats and pears.  Mmmm.

[slink]

Oh man.
That's like choosing a favourite album.

While Parmeggiano is a definite possible (as the parmeggiano from Valvona and Crolla in Edinburgh is just fuck*ng incredible!), brie is just awesome. I don't do blue cheese, as I hate it when the mould is disturbed and the dust falls on my tongue (uuuugh) although with honey it subdues the effect.
But Brie, goddamn... It was just made for bacon, let alone everything else!

[jough]

I must say that I have an intense interest in sharp prov.  I like it on sandwiches, by itself, on top of a naked woman... you name it.  I just love the stuff.

Regular provolone, not so great.  But sharp prov is the shee-yacht.

[AlohaDawg]

It's hard to pick a general favorite cheese - that's like picking a favorite tool...they are good for different things.

In general, I like the moldy cheeses - blue cheese, gorgonzola, etc. Nice bite, creaminess, that odd fermented aftertaste. Yummy.

One of the things I remember most about my trip to the UK forever ago was the 'ploughmans lunch'. Bad news if you don't like cheese, but it was good. Stilton. Yummy.

[Choop]

I'm just glad that my hoss is still in that race over there.

Also, P.S. to Necktie: Where's That Bird?

[Carlos del Vaca]

I loves me some asiago.

Any time you're in Philly, you must go here.

[Carlos del Vaca]

Sorry for the double post, but:  moose cheese moose cheese moose cheese moose cheese.

[arkabee]

i like mozeralla.

i sometimes like other, "normal", cheeses such as cheddar and provolone, but often times they make me sick.

i can not stand cheeseburger cheese.

if it is pizza or a taco maybe it can have cheese on it, but else maybe no cheese ok?

is that ok?

can u have a HAMBURGER?  HELLO?

OUR LANGUAGE HAS A WORD _DEDICATED_ TO THE CONCEPT AND IDEAL OF A CHEESEBURGER WITHOUT CHEESE!  ONE COULD POSSIBLY HYPOTHESIZE THAT IT CAME FIRST, AND THE CHEESEBURGER IS A CONCEPT BASED UPON THAT IDEAL.

I WANT A HAMBURGER YOU BASTARD, I DO NOT WANT A CHEESEBURGER!  I DO NOT WANT A HAMBURGER WITH CHEESE!  YOU MAKE ME FEEL DIRTY AND LESS HUMAN FOR HAVING TO ORDER A CHEESEBURGER WITHOUT CHEESE!!

but,
um,

ya, i like mozeralla.  it usually doesn't make me sick.

[AugustWest]

Red Leicester?
Tilsit?
Caerphilly?
Bel Paese?
Red Windsor?
Stilton?
Emmanthaler?
Gruyere?
Norwegian Jarlsberg?
Lipta?
Lancashire?
White Stilton?
Danish Brew?
Double Gloucester?
Chesire?
Dorset Bluveny?
Brie, Roquefort, Pol le Veq, Port Salut, Savoy Aire, Saint Paulin, Carrier
   de lest, Bres Bleu, Bruson?
Camembert?
Gouda?
Edam?
Case Ness?
Smoked Austrian?
Japanese Sage Darby?
Wenesleydale?
Greek Feta?
Gorgonzola?
Parmesan?
Mozzerella?
Paper Cramer?
Danish Bimbo?
Czech Sheep's Milk?
Venezuelan Beaver Cheese?
Cheddar?
Illchester?
Limburger?

[side_show]

I voted swiss, but I'm a lover of all cheeses.  Love a nice soft blue, like Montery Jack, Brie, and a big on a nice, cardiac arresting plate o' poutine with nice melty curds.

I will be heading out in an hour to the store to pick up some buns and cheese for the Bison Burgers I'll be making for my SO and I for lunch.(sorry Arkabee, just breath and you'll be okay).

Any Suggestions?