skip to main content

The Kitchen Table

Do You Have A Favorite Cheese ?

16 years ago

Do you have a favorite cheese you like to snack on?

Sue

Sort by:Oldest

Comments (48)

monica_pa Grieves
16 years ago
Brie...on a water cracker.
sandiefl
16 years ago
Velveta, it's what I grew up with.
Related Discussions
Do you have a preferred cheese for ..........
Q
Comments (13)
I make cheese grits just like my mother did, which is just like this recipe which is right out of the fifties. It uses a roll of Kraft Garlic cheese food which comes in a roll like this: I read that Kraft was going to discontinue this product, but I still see it on the shelves. You can also add a handfull of sharp cheddar if you like cheddar. CHEESED GARLIC GRITS CASSEROLE Printed from COOKS.COM -------------------------------------------------------------------------------- 4 c. water 1 c. quick grits 1 garlic cheese roll 1 tsp. salt 1 stick butter 2 eggs + milk to fill 1 c. Cook grits according to directions on box, melt butter and cheese roll in saucepan. Beat 2 eggs slightly and pour into measuring cup; fill the rest of cup with milk. Pour cheese and butter into grits and then eggs, milk mixture. Stir well and pour into 1 1/2 quart casserole and bake at 350 degrees for 40 minutes. Can be made early in the morning and baked at serving time. Delicious! My notes: As soon as the grits have cooked, add the butter and cheese to the hot grits and they will melt in the pan. Allow this mixture to cool somewhat before you add the eggs/milk.
...See More
Do you have a favorite Borscht recipe?
Q
Comments (2)
I've always loved beets and I like borscht a lot. I do like cabbage in mine, and I use beef bones or beef stock as the base. I usually start with home canned beef broth so that negates the need to let the broth simmer then sit so the fat can be skimmed. Borscht Recipe You need: ◦8 cups beef broth ◦1 pound slice of meaty bone-in beef shank ◦1 large onion, peeled, quartered ◦4 large beets, peeled, chopped ◦4 carrots, peeled, chopped ◦1 large russet potato, peeled, cut into 1/2-inch cubes ◦2 cups thinly sliced cabbage ◦3 Tbsp red wine vinegar ◦1 cup sour cream ◦Salt and pepper to taste Preparation: Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day. Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in meat and cabbage; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with sour cream. Serves 6. Annie
...See More
Clams Casino - Do you have a favorite recipe/method?
Q
Comments (9)
I don't use a recipe, but this one is very close to what I use and how I make them. I will indicate where I differ in parens..... Alexa Clams Casino 24 littleneck or cherrystone clams, cleaned and shucked, bottom shells reserved Rock salt 4-6 slices of bacon 2 tablespoons olive oil 1 tablespoon butter 1 shallot, minced 1 garlic clove, minced Kosher salt and freshly ground black pepper, to taste ÃÂ½ cup minced white onion ÃÂ¾ cup minced green and red peppers ÃÂ½ teaspoon dried oregano (I dont care for oregano in this) ÃÂ½ cup dry white wine 1 tablespoon minced fresh herbs oregano and basil are nice (I use parsley) 1 cup panko (Japanese bread crumbs) ÃÂ¼ cup grated Parmesan cheese (I dont use parm either) Procedure In a large sautÃÂ© pan, cook bacon over medium heat until crisp. Remove from pan, drain on paper towels and crumble; set aside. Wipe out the sautÃÂ© pan, but donÃ¢ÂÂt wash it. Heat the pan over medium-high heat for a minute or two, then add the olive oil and butter. SautÃÂ© the shallot, garlic, onion and peppers with the oregano and a pinch of salt and pepper until softened. Turn the heat to medium high and add the wine. Reduce the pan liquid until only about ÃÂ¼ cup remains. Cool the vegetables completely. Stir in the panko, reserved bacon, fresh herbs and half the Parmesan cheese. Taste and correct seasonings. Shuck the clams, reserving the bottom shells. Arrange them on a bed of rock salt on a rimmed baking sheet. Divide the stuffing equally among the clams, mounding it up slightly. Sprinkle the rest of the Parmesan evenly over the stuffing Bake at 500ÃÂ°F until the clams are cooked and the topping is deep golden brown, about 7-10 minutes. Serve immediately.
...See More
Do you have a favorite appetizer you would like to share?
Q
Comments (14)
I can vouch for Sharon's stuffed mushrooms. They are the best. A few of my favourites. Mushrooms and Pimento in Puff Pastry The Foods and Wines of Spain 1 package puff pastry 1 Tablespoon olive oil 1 Tablespoon minced onion 1 clove garlic minced 2 Tablespoons minced pimiento preferably homemade 1/4 pound mushrooms, chopped fine 1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes Salt and pepper to taste 2 Teaspoons grated parmesan cheese . Heat the oil in a skillet and saute the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and saute until mushrooms are softened. Remove from the heat and stir in cheese. Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal. I prefer to make them triangle shape,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to form a triangle. (May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden. ( To cut down on work you could make this appetizer in a larger size and Bake for about 20 minutes.) Then cut into wedges. ---------------------------------------------------------- Blue Cheese Tartlets Source: Williams-Somona 8 ounces tart pastry dough (or frozen puff pastry) 3 ounces spinach or Swiss Chard 1 egg 2/3 cup heavy cream 3/4 cup freshly grated Emmenthaler Cheese 1/4 teaspoon freshly grated nutmeg Salt and pepper 3 ounces Blue Cheese (Roquefort, Gorgonzola, etc.) 2 tablespoons pine nuts . If using tart pastry, prepare the dough and refrigerator 30 minutes before you are ready to roll it out. If using commercial puff pastry defrost in the refrigerator or at room temperature. Preheat an oven to 425�F. Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss Chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside. Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsely chop the spinach or chard and add it to the bowl; stir well. On a lightly floured board, roll the dough out as thinly as possible. Sprinkle the Roquefort or other blue cheese evenly over the dough. With a fluted pastry cutter about 1 1/4 inches in diameter, cut out 18 dough rounds. Use the rounds to line 18 individual tartlet pans or wells in tartlet trays or miniature muffin pans. If using the former,arrange the lines pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tarlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve Warm. ---------------------------------------------------------- If you are looking for something easy, both of these are really simple and always well received. You can buy the focaccia instead of baking your own. And the mini cocktail toasts are easy to find in most grocery stores. All you need for this is mini toasts, toasted walnut halves and soft goat cheese and a drizzle of good quality olive oil. Focaccia with Warm Goat Cheese 1 focaccia, homemade or purchases 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapanade (or purchase all ready made) Chevre (Goat cheese) Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapanade.
...See More
cheryl_ok
16 years ago
sharp cheddar, just by the chunks dipped in horseradish!
pammyfay
16 years ago
Cracker Barrel Vermont (white) cheddar cheese. Yum!

(But I do not discriminate when it comes to cheese! Blue cheese or cheddar or American on a burger; Havarti on a turkey sandwich; Land O'Lakes white American on a tuna sandwich..._

Ah, the power of CHEESE!
pekemom
16 years ago
Mozzarella, followed by Jack or Colby & Jack shredded together.
Don't like anything sharp or pungent.
folkvictorian
16 years ago
Mmmmmm, cheese! My favorite is Colby, and Mozzarella is a close second. Pekemom, you and I would get along great! No sharp or smelly flavors allowed! Pepperjack is good too, and I think there's some in the fridge right now. See you later!
bigack
16 years ago
Sharp cheddar, Provolone, Pepperoni cheese, velveeta, I love em' all!
linda_in_iowa
16 years ago
I like brie on a piece of French bread and a glass of Chardonnay. I also like snacking on a couple of slices of muenster.
Jamie_LA
16 years ago
I must be weird--the only way I can eat ANY kind of cheese is melted. I cringe when I see someone take a bite out of cold hard cheese---yuck !
carol_in_california
16 years ago
Muenster cheese.
wildchild
16 years ago
Pepper Jack on Keebler Multi-Grain crackers
lindyluwho
16 years ago
Buttermilk cheddar.

Linda
glenda_al
16 years ago
On recent cruise, we ordered cheese that was a dessert substitute, and had it brought to our table, before we ordered our meal.

Dutch blue cheese was delicious!

Become a lover of goat cheese! Especially with figs and brushetta!
clubm
16 years ago
Fresh Mozzarella is my favorite but I enjoy American,Swiss, Munster,PepperJack,etc.
caroline94535
16 years ago
Just like Wallace, of Wallace and Grommit fame, "I do like a bit of gorgonzola."

And every other type of cheese, too. "I'm just crackers about cheese!"
liira
16 years ago
friulano cheese, also known as Italian cheddar.
pump_toad
16 years ago
Sharp chedder.
Jodi_SoCal
16 years ago
I absolutely love, crave, enjoy BelGioioso Parmesean. Not grated, but sliced. I especially like the outside edge where it has aged the most. So good. Yum.

The only other cheese I've ever really enjoyed was a wonderful Camambert when I was in Paris a few years ago. Have not found one as good in the US.

Jodi-
gemini40
16 years ago
Cabots ( black label) aged sharp cheddar, fresh buffalo milk mozzarella, reggiano parmegiano, and some gorgonzola. I love these cheeses on anything.
cindyb_va
16 years ago
If you like brie and want to experiment, may I suggest my favorite cheese, St. Andre. This cheese is fantastic when served on crackers with a good chardonnay. Extraordinarily creamy and with a very buttery taste.

St. Andre is, hands down, my favorite cheese.
juellie1962
16 years ago
Definetely Jack; it goes with/on anything! Muenster would be 2nd. :) Good melters!
Lee
16 years ago
All cheeses should be served at room temperature.
Cheese directly from the fridge does not allow for the full flavor to be enjoyed.
I like most cheeses but my favorite would be a Danish Bleu Cheese.
I used to like Roquefort but now it tastes too salty to me.

Here is a link that might be useful: The Art of Serving Cheese
czech_chick
16 years ago
Mozzarella cheese
marilyn_c
16 years ago
I almost never snack on cheese, but I like sharp cheddar.
Sally Brownlee
16 years ago
muenster
gouda
farmers (a local mild cheese)
mozzarrella (balls, marinated in oil & vinegar is best)
brie
feta (on pizza)
But not sharp or smelly cheese...
OklaMoni
16 years ago
Yep, I do. C H E E S E!

with other words, all cheese. I just don't like most cheese products, and oh, lets not forget bleu cheese. I don't like bleu cheese.

Moni
chisue
16 years ago
Edam, Gouda, Black Diamond Aged White Cheddar (from Canada). I also like those cute litte triangles of Laughing Cow "Swiss" (sort of a gruyere). Love to open those neat little foil wraps!
jannie
16 years ago
Anythging but bleu,blue,Roquefort.
stapleface
16 years ago
I love cheese. I think it should replace vegetables as one of the four food groups. My favorite kind is Cabot Seriously Sharp cheddar. The sharper the better when it comes to cheddar. For an everyday cheese, Boars Head White American is good. I love swisses and provolones too. About the only ones I dislike are pepperjack and feta.
sheilajoyce_gw
16 years ago
I love Brie and Jarlsberg.
rosebudms
16 years ago
Havarti.
Havarti.
Havarti.

I never buy it because it is so good that i can't stop eating it. And it is full of fat. That's why it is so good.

Maybe I'll look for some when I go to the grocery soon.
cynic
16 years ago
Mozzarella, Hickory Farm's "Party Havarti" and the smoked cheddar with bacon, probably in that order.
patti43
16 years ago
I love Havarti. For a real treat, brush the top of a flour tortilla with olive oil, top with crab meat and then put shredded Havarti (has to be really cold to shred) on top. Stick in the oven until the cheese melts. Best "pzza" I ever made!

I like all kinds except limburger. And I confess I love to pop a cube or two of Velvetta in my mouth when I'm cutting it up for my potato chowder.
alexis717_df
16 years ago
Brie
Muenster
Feta
Havarti
Edam
Jarlsburg
Gouda
Smoked Ex Sharp Cheddar
Ex Sharp White Cheddar

Oh Heck, as long as it's not Bleu Cheese, any cheese put in front of me is my favorite. ;-)
mrsmarv
16 years ago
Manchego, Blue, Brie, Provolone, Swiss, Camambert, Cheddar, Asiago...and the list goes on and on. I don't think I've ever met a cheese I didn't like ;o)
Terri_PacNW
16 years ago
can't pick...I don't like blues or other strong foul cheeses..LOL

But in my fridge right now..
Raw milk chipotle cheddar
raw milk Mutscheli
and various Sargento shreds for the boys and always american cheese
I like Tillamook's vintage white sharp cheddar a lot too..

for sandwiches I like pepper jack, havarti, cheddar or muenster, depends on the meat...
chisue
16 years ago
Patti -- If you'll just 'pick' that crabmeat for me...

That sounds like cholesterol heaven! Too good for the likes of me.
monica_pa Grieves
16 years ago
What I can't eat is American "cheese".
It's not cheese, just a food product made from the liquid byproduct of cheese making - the whey.
Marilyn Sue
Original Author
16 years ago
No one has mentioned cottage cheese? I like it really well.

Sue
suzieque
16 years ago
I don't think I've ever met a cheese that I didn't like!

I agree with stapleface!
bulldinkie
16 years ago
I like the laughing cow cheese.
patti43
16 years ago
Sue, I like cottage cheese, too. When I lived in IN we used to get a brand called "Michigan Brand" or something like that. Have you had it? It tastes a lot like homemade. Don't have it down here, but I wish they did.

Chisue, we usually do that pizza from leftover crab legs and I won't let Harry anywhere near them because I don't want any yucky shell in it. He's not so careful about it. C'mon down--I'll share! :-)
susanjf_gw
16 years ago
we always have colbyjack slices for everyday. but i think jack is my favorite. cottage cheese is a lunch staple. can i also count cream cheese? eon's ago mother and i would have lunch at a small shop that served fresh fruit salad with date-nut bread...
pammyfay
16 years ago
For those who like varieties of blue cheese, what's the taste difference? I needed some for a steak-salad recipe recently, and the recipe said "blue cheese"--and at the store there was crumbled blue cheese (or "bleu"--i don't recall!) and crumbled roquefort. I bought the blue cheese, but would there really have been a difference?
User
16 years ago
I love all cheese but my favorite is goat. I eat a pound a week myself..plain, not even on crackers.
lynn_d
16 years ago
I love Boursin on crackers, for the sliced cheeses it is longhorn, baby swiss, aged cheddar. And yes, the bleus!

Pammyfay, I consider the term bleu cheese to define the type of cheese, roquefort, stilton, Danish, gorgonzola are all types of bleu cheese. The term bleu is from the type of mold that grows on/in the cheese. Roquefort is one that I love, it is from sheep's milk.
liz
16 years ago
Colby from the Graham Cheese Factory in Elnora, Indiana...the factory is gone but they still have a little gift shop and great Colby Cheese...I usually bring some home everytime I make a trip to the Hoosier state!
summer_fashion
16 years ago
I like almost all cheeses. Some that immediately come to mind are:
Blue cheese
Peccarino Romano (grated) it's better than Parm
Buffalo Milk Mozzarella
Pepper Jack
Monterey Jack
All the Cheddars

Related Stories

SHOP HOUZZ Shop Houzz: Serve Wine Like a Pro

Serve wine and cheese in style with a sommelier’s favorite picks

SHOP HOUZZ Shop Houzz: December Kitchen Sale

Save up to 50% on some of our favorite kitchenware finds

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

FARM YOUR YARD Cool-Season Vegetables: How to Grow Beets

By Marianne Lipanovich

Give canned versions of this fall and spring garden favorite the heave-ho and discover its true flavor and colors

GARDENING GUIDES Cool-Season Vegetables: How to Grow Chard

By Marianne Lipanovich

A year-round garden favorite with a colorful stem, Swiss chard comes into its own in early spring and in fall

PETS Houzz Call: Show Us Your Summer-Loving Dog!

By Mitchell Parker

Share a photo of your pooch kicking back in the backyard, helping you in the workshop or enjoying your favorite summer getaway

FUN HOUZZ 15 Cool Rooms and the TV Shows They Want You to Watch

By Becky Harris

Get nestled in with the fall 2014 premieres, some old favorite shows and a coordinating nosh

GARDENING GUIDES Great Design Plant: Common Fig

By Becky Harris

A full form and delicious fruits make this Middle Eastern tree a favorite in gardens around the world

LOFTS Room of the Day: A World Traveler’s Eclectic Loft

By Becky Harris

His favorite things from Asia, Africa and South America fill this designer’s colorful Vancouver home

DIY PROJECTS DIY: Pumpkins and Succulents Combine as Holiday Decor

By Corynne Pless

Follow this easy tutorial to turn your favorite pumpkins into a fresh update for your home or a gift item

Sponsored

Grow Landscapes

8 Reviews

Planning Your Outdoor Space in Loundon County?

More Discussions

Still frosted and still learning

21

Christa Pike botched execution

30

What are the Sounds That Made You?

6

Dancing With the Stars-Guillermo

12

Smile today - 10/9/26

8