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Favorite cheese to serve?

7 years ago

First of all, I am cracking up because I just responded to the farting thread and now I am asking about cheese. Sorry, my sense of humor is stuck in junior high school.

Anyway, do you have a favorite cheese to serve at get-togethers? I have book club at my house tonight and it seems I always serve brie. Everyone likes it and it is easy to smear on a cracker. I'd like to serve something different, but in the past I've bought some that I didn't like. Any suggestions?

Featured Answer

1929Spanish-GW

7 years ago

My gamy favorites are sheeps and goats milk cheeses. I try to have a hard and soft, goat, sheep, cow and make sure to cover both mild and strong. Usually I hit up the Whole Foods cheese display and start sniffing.

Heres a pic of my French cheese fantasy - eating leftover cheese and wine in bed at our hotel!

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Comments (60)

sushipup1
7 years ago
Try cream cheese with Pickapeppa sauce. Mother was serving that 50 years ago, and it's always been a hit. A little low brow perhaps? But very very good.
User
7 years ago

Zippity, I make it too.

BOURSIN CHEESE

8 oz. cream cheese, softened

½ stick butter, softened

½ teaspoon garlic, mashed & finely minced

1 teaspoon oregano, chopped (I prefer dried oregano, so I use less)

2 teaspoons chives, chopped

2 tablespoons basil, chopped

1-2 teaspoons thyme, chopped

½ teaspoon dill

2 teaspoons parsley, chopped

coarse salt and fresh ground pepper to taste

Beat cheese and butter together. Add garlic, mixing well. Add finely chopped herbs, salt and pepper.

Chill slightly and form into ball or log. Wrap tightly in plastic wrap. Refrigerate or freeze. Serve with crackers.
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Okay, last night I made a pasta dish and used some of that goat cheese I mentioned in my above post. DH loved it. I kinda followed the recipe on the pasta package, but I didn't really much. It was a package of Mother-In-Law's-Tongue pasta, which looks kinda like narrow (about 3/4 inch) lasagna noodles, and are striped. At least, these were striped. They were a birthday present from a co-worker. Anyway here's what I did, but I didn't measure so I'm guessing. This served 2, with a little left over. It could probably serve more, but dh likes to eat, lol. Whatever kind of pasta you like, but something hefty 1 tablespoon salt 3 to 4 tablespoons extra virgin olive oil 2 cloves garlic, chopped red pepper flakes, to taste 6 to 8 ounces mushrooms, sliced 1 tablespoon capers, rinsed 3 green pimiento stuffed olives, rinsed and diced* 1 14 oz. can diced tomatoes 1 handful fresh basil and flat leaf parsley (a half handful each - I guess about 1/4 cup each) chopped a couple of pinches dried oregano (fresh would be good, but use more if using fresh) 6 to 8 oz. goat cheese (I think. I used maybe half of an 11 oz package) or to taste grated fresh parmigiano reggiano cheese salt and ground pepper to taste (I used white pepper) Bring a pot of water to a boil, add the 1 tablespoon salt and the pasta and cook according to package directions. Crumble the goat cheese into a bowl. Grate the parmigian cheese over the goat cheese, and lightly mix together. Set aside. Meanwhile, heat the oil in a skillet, add the chopped garlic and red pepper flakes, and saute briefly, maybe 1 or 2 minutes. Add the chopped mushrooms, and saute for a few minutes, till they start to darken a bit. Add the capers, tomatoes, olives and dried oregano, and cook for about 3 or 4 minutes, till hot and bubbly. Add the chopped basil and parsley, and continue cooking for 5 or so minutes longer, or until your pasta is done. Drain the pasta, place a serving on a plate, then top with the sauce, and top that with the cheese mixture, and serve. As I said, this was very *The recipe on the package just called for unpitted olives, but all I had was green olives, which I knew might be strange, so I tasted and olive with the sauce first. I decided that just a few, diced up real small, would actually be quite good, so that's what I did. As I said, I kinda followed the package recipe, but not very much. The package didn't have mushrooms, but I had some I needed to use. The package called for anchovies, but I don't eat anchovies. The recipe didn't call for cheese, but I think the goat cheese made this recipe. Oh, and it did call for parsley, but didn't call for basil. I have a lot of basil in my garden, so I just had to use some. Unfortunately, I threw the package away, and DH took the trash out, so I don't have the exact recipe in front of me. Sally
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Olychick
7 years ago
I don't know where you are or if this is regional, but my fave is Humboldt Fog....
kkay_md
7 years ago
I love Saint Andre; similar to brie but more flavorful, a cross between butter and cheese.
just_terrilynn
7 years ago
last modified: 7 years ago
My fav is Saga. For a quickly side I use apple pie filling with some fresh apple and dates added , then zap in the microwave. It's good with crackers, bagels, rolls, fresh breads...
Fun2BHere
7 years ago
I like hard cheeses like Manchego, Jarlsberg, Gruyere, Parmigiano Reggiano

or Grana Padrano.
miniscule
7 years ago
last modified: 7 years ago
Oh dear, I like all of the above. To add to the list, Champfleury is a lovely cheese, softer than Brie. Oka cheese is also popular in my area and very nice with apples. And it's also fun to seek out and try any local artisanal cheeses.
ravencajun Zone 8b TX
7 years ago
We used to do the cream cheese with pikapeppa sauce or with tiger sauce . Also very good is cream cheese topped with lemon curd or raspberry sauce !

I love the smoked cheeses and a great brie wrapped in pastry and baked is a great treat.
loonlakelaborcamp
7 years ago
I love fresh mozzarella balls marinated in Italian herbs and garlic.
miniscule
7 years ago
Another variation with cream cheese: alternate pesto alongside sundried tomato spread.
cattyles
7 years ago
Yum. I wish I had a wine and cheese tasting to go to after work. Or dedtired's book club!
dedtired
Original Author
7 years ago
You're killing me with all these suggestions! I love cheese and want them all. I made a run to Trader Joe's and got the havarti with dill and the camembert. Also some bleu for my hamburgers, which I may or may not share with the guests. While I was there I also got a pumpkin spice cake (what else in November) and some mandarin oranges that I will break up into segments.

Catty, if you're in the neighborhood, stop by. The book is Commonwealth by Ann Patchett. I used to try the match the food to the book topic, but that just got way too hard.
Bonnie
7 years ago
Great suggestion, every one of them. My all time favorite is baked camembert with cranberries and caramelized onions. It's just SO good and gets rave reviews!

http://www.bettycrocker.com/recipes/camembert-with-cranberry-caramelized-onions/cdd3fad9-1cf4-4356-924a-978342140078
LynnNM
7 years ago
I stuff mushrooms as a side dish with that very same Boursin, Robo. I then give them a light olive oil spray, top with panko bread crumbs and dried parsley and bake them in the oven until done. I just made them again just last night as a side for my spaghetti and meatballs. Yumm!
l pinkmountain
7 years ago
I second St. Andre. I got turned on to it by my cheesemonger (back when I lived near a farm market and actually had a cheesemonger). It's like brie without the rind.
Bunny
7 years ago
I love all cheese except American and goat. I must have the anti-goat gene.

TJ's has some really good English Double Gloucester cheese with chives and herbs. It's nice and crumbly. Brie is always a hit. I'm fond of Blue Stilton, Jarlsberg, anything smoky.
Sueb20
7 years ago
I like machego and smoked Gouda the best. DH likes all the more exotic, smelly, runny, etc cheeses. I don't know their names but I know it when I see (or smell) them. I'm not a fan. We have a couple of nice cheese/gourmet shops near us so sometimes we just go in and ask for their suggestions.

I also love goat cheese with fig jam.

I've been noticing little Brie baking vessels in the stores...they're so cute, I'm not even a big fan of Brie but I want one of those little covered pots!
Annie Deighnaugh
7 years ago
I love a smoked gouda and I often serve a jarlsburg as it's tangy but not overly so. I hate to serve it as it's so crumbly but I love the flavor of the apricot laced stilton. There's also a cheese called Yancey's Fancy steakhouse onion which is really tasty.
gsciencechick
7 years ago
Drunken goat! It is a harder goat cheese. I get it at an organic store or WF.

We also like KerryGold Irish cheddars. The aged one is my favorite, but they are all good: Dubliner, Blarney Castle. etc.
Babs Fla
7 years ago
Franks Hot Sauce makes a Sweet Chili sauce.....Pour that over a brick of cream cheese and watch it disappear. So simple yet so good. I will also have to second drunken goat...a longtime favorite of mine.
gardengal48 (PNW Z8/9)
7 years ago
I don't think there is a cheese I DON'T like!! I am sure I could exist on just cheese, some good crusty bread and red wine. And my morning coffee :-)

I am extremely partial to English cheeses and the Double Gloucester, Huntsman and Stiltons are high on my list - all are great served with a good red and fruit. The first time I visited the UK (long before 9/11), I trucked home 5 pounds of cheese in my carry-on bag!! Now they are all easy to find locally although not inexpensive. Trader Joes has a great selection and decent pricing as well.

I never met a blue I didn't like and Cambozola combines the best of a good soft cheese with the blue. And I also make my own Boursin, but I like it best when used as a spread with smoked turkey and chutney in a sandwich. Or with smoked salmon. Yum!!
User
7 years ago
I'm already thinking of that boursin for leftover turkey sandwiches. With cranberry sauce, omg.
sochi
7 years ago
I love just about all cheese! Great suggestions already, but goat cheese anything is my favourite. If you want to try Brie a different way cut open or score the top of the round with a knife, top with pecans and then pour lots of (real) maple syrup all over, covering the Brie. Bake. It is insane. So delicious.
Boopadaboo
7 years ago
I still like port wine cheese :)
1929Spanish-GW
7 years ago
I forgot my favorite cheese spread recipe. This one is fantastic.
diane_nj 6b/7a
7 years ago
Humbolt Fog, Brillat-Savarin or Pierre Robert, Truffle Tremor or Sottocenere.
cawaps
7 years ago
last modified: 7 years ago
I love, love, love La Tur (http://www.murrayscheese.com/la-tur). It's an oozy mixed milk cheese. This Brunet has a similar texture in a goat's milk cheese (http://www.murrayscheese.com/brunet). I also quite like a bucheron (http://www.murrayscheese.com/bucheron). I also really like an aged (3 or 5 year) gouda that has developed amino acid crystallization.

The current issue of Culture Magazine (yes, cheese has a magazine and I'm a subscriber) has an article featuring "the best cheeses of the year," that they put together after reviewing recent award winning cheeses.
texanjana
7 years ago
Now I'm hungry! I love cheese. One of my favorites is a local chèvre with herbs from Pure Luck Farm. I can literally make myself sick on it.
just_terrilynn
7 years ago
Me too Tex, My husband received this yummy jam and some cheeses in a get well basket. I tried it with sharp provolone but I'm not keen on that cheese . Need to find another cheese for the pairing. I did use this jam on grilled pork chops seasoned with Montreal steak seasoning and I could literally live on it.

What cheese should I try with this yummy jam? Hmmm...
OutsidePlaying
7 years ago
I love just about any cheese. Brie is a standby, but some of the best I've had recently was served warm with crushed macadamia, honey and a drizzle of balsamic reduction. Divine!

I cannot recall the name, but I bought it at Fresh Market.. It was a white cheddar I think with veining of sage. Yummy, especially this time of year. I also love smoked gouda, or heck any gouda.
dedtired
Original Author
7 years ago
I am going to have to print this thread so I have all these good suggestions on hand. Thanks!
petalique
7 years ago
Dedtired, you know how to start trouble, don't you? Great thread!

I absolutely love cheeses. Calories and lipid considerations aside, here are some cheeses and goodies that I love. I'll skirt the entertaining aspect.

Sometimes when I do errands in certain areas, I go one a flavor foray, sometimes sampling new cheeses. I love ton joy them with good artisan bread or baguette.

I really love Chaource, especially when it's ripe and a but runny. It can be hard to find -- easier around this time of year.

https://en.m.wikipedia.org/wiki/Chaource_cheese

I enjoy Gorgonzola dulce, again with artisan or French bread.

I used to enjoy Brie, but it can be challenging to find it ripe, so I've switched to Camembert.

One day at Verrill Farm in Concord MA, I went a bit wild. They had a lot of artisan cheeses and I bought some delicious ones that were made in Vermont. Not cheap, but so good.

I used to work with a woman from Switzerland and made fantastic fondu (late 1960s) and gave me the recipe. Several aged hard cheeses and with a bit of Kirsch.
L G Chapman
3 years ago
Champfleury cheese from Québec - nec plus ultra!
martinca_gw sunset zone 24
3 years ago
Ooooh....Happy to see this old one revived!!!
Ded tired
3 years ago
Resurrection! Well, I guess there is always something to say about cheese. Let’s hope it’s not spam and cheese.
llitm
3 years ago
We can only eat goat and sheep cheeses due to allergies. One of our favorites is a fig goat cheese occasionally carried by Costco. Everyone loves it.
Lars
3 years ago
last modified: 3 years ago
Trader Joe's also sells Délice de Bourgogne, which is similar to Brie, but softer (and more perishable) with a Roquefort flavor. I have it on Melba Toast with halved cherry tomatoes. Don't expect to store it longer than two weeks, however.

Roquefort is one of my other favorites, but I would never complain if someone served Brie or Camembert. I also like pepper Jack, and I often make a spread using extra sharp cheddar, minced pimentos, Habanero sauce (which I make myself), and mayonnaise. Other favorites include very sharp Provolone (which I buy at an Italian market) and Asiago, which I use frequently in cooking.

My favorite sheep's milk cheese is Manchego, but I also like soft goat cheeses, especially Humboldt Fog, which is readily available here.
olychick
3 years ago
mmm, Humbolt Fog is THE best!
arcy_gw
3 years ago
Goat cheese with homemade grape pepper jelly--to die for.
MtnRdRedux
3 years ago
I love Brillat Savarin, and a crystallized aged gouda. St Andre is popular and easy to find, too.
cyn427 (z. 7, N. VA)
3 years ago
Too late for tonight, but I picked up the most amazing truffle cheese at Whole Foods once way back before the lockdown. Now that I am fully vaccinated, I actually went into the store last week, but didn't see it. It was a soft cheese, so very easy to spread. Obviously, that is too little to go on, but maybe you will come across it at some point. It was imported from France. I could eat a whole pound of it about now. Sigh.
jojoco
3 years ago
Humbolt Fog is my favorite, but I have many runner-ups.
User
3 years ago
I am just seeing this old thread. I love Boursin and it is a gournay, not a cream cheese. You cannot duplicate the texture of gournay (which is drier and more crumbly and tastes completely different) by mixing up what is essentially a dip with herbs and cream cheese.

We still serve baked Brie with fruit paste (cherry, fig or pear) and almonds for an hors d’oeuvre. Occasionally I make a sweet cheese for wholemeal crackers with marscapone, fresh lime juice, and powdered sugar.
Jilly
3 years ago
last modified: 3 years ago
My fav of all is smoked Gouda. Others are Mexican cheeses ... Cojita, Queso de Oaxaca, Queso Fresco, Panela, Enchilado.

I’m no cheese snob. Put this in front of me and see what happens.
mtnrdredux_gw
3 years ago
Someone ruined cheese for me by telling me that, calorically, I should think of a block cheese as if it were a chocolate bar. (yes, yes I know about the protein)

I grew up with those Dept of Agriculture posters in the classrooms glorifying dairy! It is good for you! Eat, eat.

sigh...
carolb_w_fl_coastal_9b
3 years ago
I'll take a block of cheese instead of chocolate.

I do like chocolate too, of course 🙂

And smoked anything is pretty tasty, IMO. Trader Joe's had an organic (not smoked) gouda that was very rich and yummy, but I haven't seen it in awhile. I hope they get more. We joked about how it was 'sooo gouda' 😀
mtnrdredux_gw
3 years ago
last modified: 3 years ago
Me too, cheese is my fave. But I eat more cheese than I would ever eat in candy.

I'm not a huge fan of smoky anything, tho. It weirds me out that some things contain "liquid smoke," eww gross. Lately I've had more than one cocktail that tastes smokey. Must be a thing. No thx.
Lars
3 years ago
last modified: 3 years ago
Please note: Humboldt is spelled with a "d" before the "t" - I think it must be a German name. I've been to the redwood parks in Humboldt County many times, and I think they are close to the northern extent (today) of the redwoods. There may be a few in extreme southern Oregon, but otherwise, they are native only to California.

The cheese is also spelled Humboldt Fog Cheese. Normally, I would not make an issue of this, but the misspelling seems to be more common than the correct spelling, and I am not sure why this is.
mtnrdredux_gw
3 years ago
Speaking of cheese, have you tried these new things called Pressels? They are yummy.

I also love these, but not with cheese

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