Lads I am CHEESED to ask this question, what is your favourite kind of cheese?
My favourite all time is the classic cranberry Wensleydale. That shit is fruity, tangy and melts in your mouth.
Havarti. Semisoft, a little tangy, nice on a cracker, melts well on things.
Aldi plastic cheese :p
Goat cheese is the GOAT.
Fresh curds / squeeky cheese. Back then they were less available in stores we used to make a point of stopping at the Tillimook Dairy creamery to stock up when ever we were on the north Oregon coast.
But actually Gouda or Butter Cheese.
Dick cheese.
It’s vegan if the donor is consenting too!
Non-consensual Dick Cheese in my new band name.
That reminds me of this song.
the vegan society definition makes no mention of consent.
Isn’t that the society that sells vegan supplements?
I don’t know. I do know that their founders coined the term and defined it.
Well, they are wrong.
If I give someone part of myself to cook and eat, that’s vegan.
Swallowing semen from a consensual donor is also vegan.
Manchego, sheep’s milk cheese 🤤
I’m a fan of the classics: Parmesan, Cheddar, and Mozzarella, but my favorite changes depending on the dish. If it’s cheese and crackers, Cheddar is my go-to. If I’m making a pasta dish, I tend to go with Parmesan and/or Mozzarella.
But my favorite cheese of all-time was a smoked ghost-pepper Gruyère that my wife got me from a local maker.
I’m a big fan of brie, either when it’s new or after a bit of aging. Not very agreed as the funkiness gets too much.
A good aged gouda always does me right.
Have you ever had a good applewood cheese? It’s a nice, smokey taste. Anyway, my answer is oakwood, which is rarer but REALLY good.
I honestly enjoy most cheese but munster is my favorite to snack on. Honorable mentions are feta, super sharp cheddar, gouda, havarti, and fontina.
I’ve had many rarer cheeses that I quite enjoyed, but I unfortunately don’t remember their names. One of them was cured inside cedar(?) bark and had a delicious woody flavor.
Baskin Robbins in the US sells a brie and burrata ice cream with apricot jam, and it’s actually quite good. I had some today.
I’m Swiss, the best cheeses I’ve had were always the ones I spontaneously bought, while hiking, in the mountains from some local mountain farmer. So I can’t specifically give you a name, and they were different each time, but always amazing.
Gruyere. Just the right amount of sharpness and hardness. Goes well with crackers, grilled, or with salami.
