Cheese So What is Your Favorite Kind?

[Hawging It]

A cheese that has some heat/spice to it works for me.

 

[pops6927]

Smoked Jarlsberg Swiss Cheese

 

[clifish]

Do you find this to be dry and crumbly? I like the heat and flavor but the blocks I got did not cut well.

Smoked Gouda is also on the top

I actually never smoked it, will have to try that.

 

[S-met]

No favorite for me. Just depends on the use.
Also depends on the cheese quality. Not all cheeses are created equal.
I like a sharp, pungent stinky cheese paired with a bold fatty meat say a ripe stilton with a ribeye.
Rich cream chevre or brie on a thick slice of pugliese. Even the nasty limburger tastes really good if you can power through the smell.
Cheddar and jack on my breakfast burrito, or nachos.
Bulgarian feta on tacos, a fresh salad or mixed with mint and fruit.

 

[Cabo]

Cabot hot habanero is the best. Its even better smoked!

I just did one of these yesterday

 

[SmokinAl]

Without a doubt our's is Muenster!
That is the only cheese I smoke anymore!
Al

 

[SmokinVOLfan]

I just did one of these yesterdayView attachment 418459

You better get some more than that! It goes quick in my house. I usually try to stock up the BOGO cabot at publix when they run their sales.

 

[zwiller]

Without a doubt our's is Muenster!
That is the only cheese I smoke anymore!
Al

That reminds me to start trying the stuff at the deli. Kroger brand muenster is awful. Sometimes you gotta pay to get quality. Problem is the deli is always crazy busy...

 

[HalfSmoked]

Thanks for the like daveomak it is appreciated.

Warren

 

[HalfSmoked]

JC in GB Thanks for the like it is appreciated.

Warren

 

[Norwester55]

Smoked Jarlsberg Swiss Cheese

I haven't tried this yet but I just picked up a 2 lb hunk at Costco yesterday. I meant to grab a wedge of the Danish Gouda too but I must have seen something shiny and got distracted as it wasn't in my cart at checkout. I'll go back before I smoke the Swiss and snag some.
I think Gouda is probably my favorite followed by pepper jack and plain old cheddar.

 

[Bearcarver]

Depends on my mood & what I'm eating it with:
On it's own or on Pizza-----Mozzarella.
On a Cheesesteak----Provolone.
With cold Beef ----Swiss.
With most other things----American.

Bear

 

[HalfSmoked]

Thanks for the like Brokenhandle it is appreciated.

Warren

 

[gmc2003]

Hot habanero, Seriously sharp cheddar, and New York vintage - all Cabot brands. You have to be careful with the NY vintage as its kinda crumbly to begin with.

Chris

 

[erazz]

Smoked Gouda for me, that creaminess with the smoke flavor is just amazing.

 

[pops6927]

Smoked Jarlsberg and 4 year aged cheddar!

 

[jcam222]

Hot habanero, Seriously sharp cheddar, and New York vintage - all Cabot brands. You have to be careful with the NY vintage as its kinda crumbly to begin with.

Chris

I will have to look for the New York vintage!