What's your favourite cheese?

Was watching Antony Bourdain before I came to work and he went into a place called Murray's on the east side of NYC and was going thru the cheeses he had there..he had some there that looked like Madam Curey was using as a experiment........


Then he went to Papaya King....and was eating these scrummy looking hot dogs....mmmm

I was actually going to post a similar thread.  All of the cheese that I love I can't get here (at least not easily): Colby Jack, pepper Jack, provolone, fontina (don't know why I can't find this here?), the mild cheddar you can get in the US.  I keep trying, but I just can't get myself to like the mild Cheddars here.  I like the mature Cheddars for eating, but don't like the flavor for cooking.  So I'm resolved to stop trying to force myself to like Cheddar and start trying some different cheeses, get some new favorites!  I'm going to have to make a list of the cheeses mentioned here and have a cheese-tasting night!  I do love Double Gloucester, but it doesn't work well for cooking. 

you know some much has changed since I had me kiddies...I know I ate things like eggs and shrimp and creamed cheese I don't remember them telling me there wasn't anything I could't eat...is that just a UK thing or do they tell you the same in the USA now as well?

They tell you that in the US as well.  It's more a suggestion than a rule, though.  I still eat soft cheeses, lunch meat, and all that.  The only thing I've changed in my diet is giving up alcohol (for drinking, that is.  Still use it in cooking!    )

  I do love Double Gloucester, but it doesn't work well for cooking. 

Double Gloucester melts really nicely... i cant think why it wouldnt work in cooking.  (dont think ive ever done anything with it other than melting on toast...)

They tell you that in the US as well.  It's more a suggestion than a rule, though.  I still eat soft cheeses, lunch meat, and all that.  The only thing I've changed in my diet is giving up alcohol (for drinking, that is.  Still use it in cooking!    )

True, what is it that they are afraid of Listeria (Is that it?)  Which I have read has not been an issue in years and years.  However, being the scaredy cat I am I still avoid it.

Double Gloucester melts really nicely... i cant think why it wouldnt work in cooking.  (dont think ive ever done anything with it other than melting on toast...)

It does melt nicely on top of things (I love it in grilled cheese sandwiches!), but not in a cheese sauce.  It does ok if I make the sauce out of a mild Cheddar and then grate in a bit of Double Gloucester for flavor.

JessicaAnne, have you tried Red Leicester, or just the normal white cheese labelled 'mild cheddar'?   To me, these taste just like (only creamier/better) the US cheeses that i used to eat.  Im not a fan of sharp/strong/mature cheeses.

True, what is it that they are afraid of Listeria (Is that it?)  Which I have read has not been an issue in years and years.  However, being the scaredy cat I am I still avoid it.

ahh just googled it and it said recently in the USA it has become advised...it was 15yrs ago that I was last preggers....


I would adhere to it if I was to get that way now............... thank god there is no chance of that! I want grand babies now....well NOT now but in about 5 or 10 yrs................

I was actually going to post a similar thread.  All of the cheese that I love I can't get here (at least not easily): Colby Jack, pepper Jack, provolone, fontina (don't know why I can't find this here?), the mild cheddar you can get in the US. 

Have you tried cheese counters as opposed to cheese sections in supermarkets? They sell fontina at the little crummy cheese counter in my local shop!

Have you tried cheese counters as opposed to cheese sections in supermarkets? They sell fontina at the little crummy cheese counter in my local shop!

I did ask at the cheese counter at one of the big grocery stores and they had no idea what I was talking about!  Had never heard of fontina.  It's good to know that it can be found, though.  Admittedly, I haven't been looking very hard.   

I did ask at the cheese counter at one of the big grocery stores and they had no idea what I was talking about!  Had never heard of fontina.  It's good to know that it can be found, though.  Admittedly, I haven't been looking very hard.   

You'll probably have more luck at a deli or specialty place than at a supermarket.

When we were living in England a few years ago I came across a cheese called Bennleigh (I think?). It was a sheeps milk blue cheese from Devon, and it was really scrumptious. Soon after I found out I was pregnant and was told to lay off all unpasteurized cheese. I hankered for that cheese for the rest of my pregnancy and vowed to visit the cheese shop the day after the baby was born. But of course that didn't happen, ha! We moved back to the states when baby was 3 1/2 weeks old, and I never did make it back to that cheese shop!

I told my husband as soon as we move back to Bath my first stop will be the Bath Fine Cheese Shop!

I do love Double Gloucester, but it doesn't work well for cooking. 

I am pleased to report that I made a lovely cheese sauce last night for macaroni & cheese, using Double Gloucester.  Granted, you can't take the cheese and just melt it down like Velveeta or Cheez Whiz -- this took a little more doing, but it was just fab!  I made a butter/flour roux cooked until it was starting to brown, adding a good amount of milk -- once that's all hot, thick & smooth, you stir the grated cheese in.  Melted like a dream!  Can't wait to try Red Leicester instead the next time I happen to make mac & cheese.

It wasn't the kind of cheese sauce like you have for queso -- dipping tortilla chips, etc -- though I imagine if you tiddled around, you could come up with something like that.