CheeseFollow

I'd like to find some decent cheeses to eat with meats, crackers, etc. For my whole life, my exposure to cheese has been the basics (at least, for most Americans, I assume). Cheddar, Mozzarella, Swiss, Colby, Monterey Jack (with various flavors, pepper, roasted garlic, etc.)

Hitting up some local stores I tried small samples of things like Havarti, Muenster, Gruyere and Gouda. Gruyere was down right disgusting, and Muenster tasted fine until about 20-30 seconds after you swallowed, at which time it filled your mouth with a dirty socks flavor. Gouda and Havarti seemed Ok, but nothing special to differentiate them from the various flavored Jack cheeses.

Is my palette just not cut out for cheeses? Will I find their strong moldy flavors unappetizing if I don't like what I tasted with Gruyere?

Try smoked gouda. That stuff is divine! I really like Havarti too. If you try Bree cheese, use it sparingly. It's got a good flavor to it, but it can be overwhelming if you aren't careful.

Blue Stilton.

I love blue cheese.


Goat cheese is rancid **** that should enver touch anyone's mouth. Ever.

Edited, Mar 24th 2012 10:51am by Uglysasquatch

King Island Brie. I can't stand brie, but those who like it tell me King Island is unbelievable.

Have you ever tried Quince paste? it's fantastic with cheese. I usually have it with an aged cheddar. I love havati, loathe any of the mouldy cheeses. I actually like goats cheese when it's rolled with herbs or spices. Some of the soft cheeses with dried fruits in them are lovely. A lot of cheeses aren't nice on their own, but lovely when teamed appropriately. For instance Feta is too sharp for me by itself, and black olives too bitter, but team them together, with some tomato or cucumber, and they are a heavenly mouthful.

Edited, Mar 24th 2012 9:55am by Aripyanfar

Fourth, after ugly.

If you're eating cheese and biscuits, I'd recommend eating it with something sweet. The contrast is omnomnomnomnom.


For sandwiches I usually go with a nice strong Cheddar.

Red Robin used to have a mac & cheese dish that they topped lightly with goat cheese, That wasn't so bad, though it was definitely strong for such a small sample.

Doesn't French onion soup usually have cheese on it?

I had a goat cheese calzone when I was in Hawaii, it was fantastic.

Tailmon is right, at your local/organic grocery there should be a cheese tasting area with someone who is knowledgeable about cheeses and more than willing to help you test a few you might like. Keep in mind though that some cheeses really are about adjusting your palate, pairing with wine or fruit or meats, etc. Not everything is a cheese and cracker cheese.

Brie is a good option, it's always a good option. Can be paired with fruit or just baked and spread on some nice bread while it's still warm, it's like butter but 100x better. I also like soft goat cheese, but not plain, when it's herbed. We use a goat cheese rolled in herbs at my work for about half a dozen dishes, I buy it at the store and eat it plain or with grapes.

Another "fancy" cheese I purchase almost every time I'm at the store is just a good, mild white cheddar. There's a farm in Iowa called Milton Creamery, they have a fabulous cheddar called Prairie Breeze that you may be able to find because it's won dozens of awards worldwide. It's $19/lb. I get a block of it and use it for everything, scrambled eggs, cauliflower mash, burritos, plain with some bread for a snack, etc. With higher quality cheeses, a little goes a long way. And if you like the staple American cheeses, don't feel bad, if you can find a higher quality version try it out. If it doesn't blow your mind then you probably don't have a palate for cheeses.

Although normal goat cheese is gross, drunken goat cheese which has been soaked in red wine is actually pretty damn tasty.

Really? no cheese curds mentioned?
Squeaky cheese is the best cheese.


And limburger the cheese that pleases.

I never reccommend cheese curds. It might cut into my supply if more people start eating them!