Gouda, Havarti, … ?

Forget Cheddar - what’s good to have with some meat, wine and whatever …

Feta for me...

I like Edam.

Asiago

Not sure if it's "aged" but a hunk of Asiago often resides here.

I like Muenster on my sandwiches

Havarti

Asiago

Havarti

All of them

I really like cheese, but there’s a lot more I haven’t had than I have tried. Have always wanted to try Limburger, but have never found it when looking. Smoked Gouda is pretty damn good, but I get tired of it after awhile if that’s the only cheese in the drawer.

Asiago or Gouda. Matter of fact, got both in the fridge now.

Stilton. A heavily aged blue cheese

Fontina or gruyere.

Horseradish havarti, green olive havarti , butterkase , smoked gouda. Being born in sconi land has some advantages.

Gouda.

Morbier! Find it and prove me wrong!

Morgan Fairchild.

You ain't wrong

Aged cheese? None of that old cheese for me. Bring me new cheese.

Have you had well aged cheddar?

Aged Gouda, of course. The Dutch border is just 40 miles away. And I prefer the very old one which seems to have some mold but it's the salt in the cheese.

8 year old or older aged cheddar

So many choices..... nothing wrong with a good aged cheddar. Even an industrial version like Tillamook Extra Sharp (white). Or gruyere. Or Gouda. But my personal favorite is a medium (belegen) aged Gouda with cumin seed. Hard to find this side of the pond, but a little store in Salt Lake that carries it.

I use a fair bit of Provolone, but Gouda's very good and a local cheese factory here has some 12-year+ aged Cheddar that's truly excellent..

Velveeta

Fun fact: the working name for processed cheese, before the marketeers got hold of it, was “embalmed cheese”. Born Appetit!

Smoked Gouda

Cabot Farmhouse cheddar -

Probably got around ten kinds of cheese in the fridge right now, but our favorite is 12 year old cheddar from River Rat Cheese in Clayton NY. Every time we go up there I make it a point to get some. Hang onto your wallet. Our everyday cheese here at home Cabot 3 or 4 year old cheddar.

I was eating some Dutch aged Gouda that I got at Costco when i started the thread -but I can’t remember ever eating Asiago…. Hmmmm

I thought that's what the dairy men wanted it called.....not the processors.

Limberger

Bite your tongue man.

Get yourself some 14 year aged instead of the 1 year aged stuff.

https://scraycheese.com/store-2/14-Year-Aged-Cheddar-1-lb-p244683961

Years ago I traveled to Great Britain on company business . We stayed little hotel near AWRE which is GB's Atomic Weapons lab. .After the main course, a young gal brought out a cheese tray (actually a cart on wheels) with several different cheese wheels on it. I got to know the young gal serving it and she would dig out the center of the Stilton cheese wheel. Other patrons only got a wedge.It was the best blue cheese I ever tasted

Manchego is a favorite in our rotation: Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets.

Havarti or Swiss. The Swiss is nice and “stinky”!

I love all varieties of blue cheeses, roquefort, stilton, gorgonzola, and cabrales, etc. However, a nice block of gouda with just a kiss of cold hickory smoke makes the best grilled cheese sandwiches in the history of grilled cheese sandwiches.

There is a place near here that makes and ages cheese. They have cheddar cheeses aged from 1 year to 18 years that you can sample. I've tried it all and found I like the stuff that's been aged 4-5 years the best.

I liked it when I had some
My Uncle use to take samiches made with it to work for lunch
He was a Shoe Cobbler Maybe it was the only thing he could smell over stinky shoes all day
His Coworkers told him he was not allowed to et lunch with them if he kept bring that stuff for lunch.

I like a lot of Cheeses
Tillamook Extra Sharp Cheddar is a staple in our Home.
I do not care to much for Bree or Blue Cheese.
I would rather just eat the Limburger over those 2

10+ year white cheddar

Stilton is wonderful.

What temp do you eat it at?

In my experience...those aged cheeses need to reach room temp before eating.

I'm a blue cheese lover! I'll have to find some "Stilton".

https://cheese.com/colston-bassett-stilton/

I love manchego. The redhead doesn’t.........unless she eats a piece of pickle first! Try it, it changes the flavor of the manchego drastically.

Dont know if its aged but if you have not tried cougar gold from wsu creamery you must try it. It comes canned, little spendy but is pure heaven if you like sharp cheder like I do. IMO the best sharp out there.

How can it be anything but Cheez-It?

Point Reyes Blue

Beemster xo

She's aged fairly well for being 72 years old. Of course, it always helps to have a prominent Beverly Hills plastic surgeon on call, so they say.

L.W.

That's rather interesting. The vinegar or the salt in the pickle is the culprit I wonder?

Funny this topic shows up today.

I just made a grilled cheese sammich today with some 2 year old Cabot white cheddar (I think?) Made a comment to my wife as to what an odd bunch we humans are, eating what basically amounts to rotten milk.

Our household is not very particular..................as long as it's got cheese on the label, and not pastuerized, processed and all that other nonsense, it'll be eaten. Presently there's some Romano, mozzarella, cheddar, Bulgarian white cheese (their version of feta) and some truffle flavored chevre in the lunch meat/cheese drawer. I may have missed a couple too.

Used to find a cheddar/stilton mixed cheese that was really good.

Wish I had a good cave here on the 7 Acre RANCH! and I'd age some storebought stuff myself.

Cougar Gold. It’s an aged cheddar put out by the agriculture (?) department of Washington State University….it’s great but not easy to find. The small local dairy where we buy real, fresh milk from just got a shipment in so I’ll swing by there tomorrow….thanks for the reminder.

Aged Provolone, called Auricchio I believe, is great but it has to be room temp. RZ.

Not bad stuff, used to get it right at the Wazzoo store.

blue cheese fan too but stilton is funkier more complex. goes great with a good dry white wine or sauterne

pecorino or parmigiano reggiano very good cheeses to if like harder cheeses

Funny, maybe the right answer is we like cheese

Nailed it....

Damn fats you is a smart one… now if I could only find some

Imagine a hamburger made with Prime beef, A bagel bun with that cheese red onion.and bbq sauce

Cert pickin up what I'm puttin down, as usual.

Don't have to imagine blanket. Bacon blue burgers with Stockton reds are in the summer rotation.

Someone say blue cheese burgers?