At the moment I have cottage cheese, cream cheese, extra sharp cheddar, mozzarella, Parmesan and American. Nothing exotic or special.

Madonna

Well, this should be easy because I'm not crazy about cheese and don't eat much of it. So, I looked in my "cheese drawer" and found:

Mozzarella

Cheddar/Jack (Mother likes this with wine when she's here)

Kraft Slices for giving the dog her pills

Dubliner

In the freezer there is some "high temp" cheddar that Elery used to make some cheese/jalapeno venison sausage and a piece of farmer's cheese that the ladies at the B&B gave us to make a specific Polish recipe.

Does cottage cheese count?

So I have 6 kinds of cheese, 7 if you count the cottage cheese. The only one I would eat would be the Dubliner, LOL.

Annie

Quick glance to check. Sharp cheddar, bar of mozzarella ( that is too say, not the fabulous fresh mozzarella), Boursin, feta, fresh parmesan, Babybel, Gouda Babybel, cottage. Need to get some Havarti (just finished it today) and some Swiss or Emmentaler. And some fresh mozzarella as tomatoes come in to the farmer's market.

Cream cheese, Munster, Provolone, and a bag of shredded Mozzarella. We use other cheeses but only buy them as needed.

Hmmm, let's see:

Colby Jack, bar and shredded

Provolone slices

Grated Italian-style mix that probably needs pitched by now (I just discovered it in the back bottom of the drawer!)

Plain Havarti

Mature Red Leicester

Wensleydale

Fontal

Parm Reg (DOP)

Locatelli Pecorino Romano

American cheese slices - pretty much the only cheese DH will eat; yuck, I hate even touching it to put it on his sandwiches.

Have to go to town Thursday & will get to shop at Publix, so will be getting cottage cheese there.

And to think I used to call my son my Little Mouse because cheese was about the only thing I could get him to eat. I didn't realize how much was in the fridge. Guess I need to stop ordering and start eating!!

I’ve got five if cream cheese and American count. Mozzarella, parm regg, taleggio, cheddar. That’s all I can think of without going to look. For some reason while I really like cheese and have good sources, it’s not something I buy much of. I can’t imagine having 25 cheeses at once!

ETA - My math is bad, that’s six. And I think there’s a bag of Mexican mix that I bought early in quarantine so that would add a couple at least, but it feels like cheating!

Cottage, cream, sharp cheddar, mozzarella, Parmesan, pecorino romano, feta, fresh American, Swiss

Shredded cheddar, swiss slices, provolone slices, chunk sharp cheddar, and parmesan. That looks like 5. Nothing exotic or special, just what I bought on my stock up shopping trip to the grocery store awhile back. Some cheeses cause congestion and headaches for me so I don't keep many around. I have done very little shopping and no online food purchases the last few months. But we used up lots of odds and ends including some frozen cream cheese from the freezer, etc. and are enjoying some homegrown garden produce.

We have ends and butts, as well as new cheeses and half used cheeses, of several varieties at any given time. Usually at least multiple bries, d’affinois, goat, blue, feta, cheddar, swiss, parmesan, romano, mozzarella, cream. I guess it’s time for a fondue!

I thought I had a lot, but you all put me to shame.

Hmmm, cottage cheese, cream cheese, Romano, Parmesan, sharp mousetrap cheddar, gruyere, raclette, and my secret vice plastic cheese slices (I do like how they go all gooey and sticky in a toastie). I’m working from memory as I’m at work, but I think that’s it. We finished the Cashel Blue on the weekend.

Right now I have very little because I have used up most that I have stored here in L.A. But I still have some Mozzarella, Asiago, and Parmesan, but not much more than that. We will buy some more tomorrow. We have more in Cathedral City but did not bring it with us.

Currently cheese challenged because I can't shop....but have Blue of course, a sharp white cheddar, a sharp yellow cheddar, an emmenthaler, mozzerella, a few cheese curds, those are my mid afternoon snack, and cheese sticks....also a mid afternoon snack, a bag of preshredded parm, a chunk of still cryovacced parm and a chunk that I am working on out of the cryovac and ready to be grated on whatever, a bit of jack cheese a little pepper jack, half a tube of chevre a piece of Peccorino Romano some feta that probably has turned blue by now and a container of Merkt's cheddar spread, a guilty pleasure....so good dipped with a pretzel stick or on a baked potato or some steamed broccoli.
Sadly I am out of brie!!

Thanks, Everybody, for sharing!

I thought of this question when I was considering that even when there aren't catch-as-one-cans of the shopping and some experiments I did recently which have leftovers, I always have at least four kinds of butter on hand: normal salted and sweet, high fat unsalted, and salted cultured (there are often several different kinds of salted cultured, but only one of the kind is in use (not in the freezer) at once). And I have half a dozen wheat flours: white cake flour, white AP, unbleached white AP (currently, I have three, but one is left over, and of the others one has malt and the other doesn't but I could just add the malt myself so I count it as one), white bread flour, unbleached bread flour. and home milled whole wheat. So the cheeses aren't such a big surprise.

1. Parmigiano Reggiano, whole blocks and fine grated
2. Pecorino Romano whole block and fine grated
3. Asiago whole block (I think...this is from memory)
4. Ricotta
5. Mozzarella fresh
6. Mozzarella rubber style for shredding
7. Smoked mozzarella
8. Provolone, sliced because it's not worth chasing to the deli to get a hunk
9. Fontina wedges
10. Gruyère blocks
11. Sharp cheddar blocks plus a few individually wrapped bites from when we could go out, for sack lunches.
12. A few cheddar and jack with jalapeños wrapped sticks for said sack lunches (they come in one package so I count them as one)
13. Jarlsberg, just a heel left
14. Kraft Deluxe American for melty sandwichs and general saltiness
15. Havarti sliced
16. Emmenthaller sliced and block
17. Smoked gouda sliced
18. Point Reyes Blue wedge
19. Brie wedge
20. Goat brie small round (nearly gone)
21. Foggy Morning small round
22. Lamb Chopper sheep gouda wedge
23. "Chevre" soft white goat cheese log
24. Feta sealed block (I get fresh in brine for cooking specific things but it's hard to keep nice), maybe also some precrumbled
25. Cream cheese, block and whipped
26. Mascarpone
27. Cottage cheese
28. Kefir cheese
29. (There would be cheddar jalapeño pub cheese, but it hasn't been available. I finally got some jalapeños, so if I have some cheddar shreds left when I use my block I may make some) ETA--I just found about an eighth of a tub in my fridge and the store has it back on the list (I don't count it as really available until it's in my house).

You can kind of see that it breaks down into lasagna and other casseroles, omelettes and appetizers; slices for sandwiches and snack wraps for sacks, "good" cheeses for eating, and soft whites. Some of that is in the freezer. I keep the Italian cheeses on hand because I never know when I'll break out in lasagna. :)

I should also mention that cheese takes up very little room in my fridge. By far the most volume is produce, but I do have a lot more cheese than meat.

How can you eat all those soft cheeses before many of them go off? My husband has some Conté, I have parmesan, cheddar and goat.

Ah, I forgot the marinated feta cubes! And we often have brie or camembert but not atm.

pepper jack, swiss, gouda, cottage, parm, American, Colby, Colby-jack, mild cheddar, sharp cheddar, provolone and from time to time brie, asiago and havarti

IC, it's not the soft cheeses that go off!

Six. Currently on hand are chunks of sharp white cheddar, Piave and Jarlsburg, shredded Parmesan, crumbled blue cheese, and American slices for grilled cheese sandwiches. I will be getting some feta today.

I took a bunch of bits and pieces of various cheeses and made a marvelous quiche - the layers of flavors was unimaginable. I put some in the freezer for another time because it is so unique - not an everyday thing.

Currently I have 18 cheeses - hard and soft. We do eat a lot of cheese! Cholesterol being ignored, we need the calcium.

I always have a bunch of cheeses on hand and my cheese drawer is usually full :-) Currently, I have herbed goat, feta, Emmenthaler, sliced havarti and horseradish cheddar for sandwiches, Cotswold (my favorite snacking cheese), a sharp cheddar brick, an Oregon blue, cream cheese and herbed whipped cream cheese, Parmesan, a grated Mexican mix and a grated Italian mix. And Kraft American for burgers and grilled cheese. Smoked Gouda comes and goes, as does Brie....just happen to be out at the moment.

FOAS, thank you for the info on Wensleydale! I never knew that. The only reason I got it to start with is that iGourmet was out of my most favorite just eating cheese, Double Gloucester and I thought I'd give this one a try. Glad I did; I scarfed down the block within a few days so this last time when I ordered I got 2 so I could put one in the freezer for later. It's getting too warm to be ordering perishables.

ediej, if you like Double Gloucester, you might like to try the Cotswold. It is just an herbed (chive and onion) DG.

It is wonderful on a meatloaf sandwich but I usually just eat it out of hand with a few crackers or a piece of fruit.

So. Much. Cheese.

Its scandalous really.

And yet,not sorry.

ATM. a little regular Fontina, two types of cheese spread (which it turned out I don't really care for), Feta, smoked Gouda, Pecorino Romano, Fontina Val D'Aosta, and I know there's another type of cheese (Provolone?) hanging in there.

Havarti, Extra Sharp Cheddar, Swiss, Parmesan and a big block of French Feta.

Without looking, I know I have cream cheese, cottage cheese, feta, 2 or 3 different sharp/aged cheddars (my hunk of wheel of extra-aged from the Italian deli is *perfect*!), parmesan, a bit of American, and a Dutch cheese and a few different Spanish cheeses that were given to me.... at least 10, possibly more. Wish I had some Swiss. lol!

ETA: I'm not counting wrapped ends of cheeses that I can no longer identify. lol!

BTW, how do you all wrap your cut cheeses? I made my own beeswax wraps a couple years ago and absolutely LOVE them for storing cheese. So easy to make and use. :) I used natural linen and beeswax pellets.

I was going to be ashamed by all the cheese, but I feel better now, I think we have less than 15 but with multiple types of some (like cheddar, mozz). We are down, however, as we head into summer (cheddar, mozz, parm, romano, gruyere, machego, brie, blue, feta, cottage, ricotta, raclette, St. Nectaire, mexi blend, babybels). Normally have chevre of some type (or multiple).

I use commercial beeswax/linen wraps for bread, and they're perfect for that. I hadn't thought about them for cheese. I usually try to keep cut cheese in its wrapper, if it's a good one, except for if it comes from Trader Joe's, which notoriously packs really good cheeses with mold spores. I also have some cheese wraps from the cheesemaking supply. I put the wrapped cheese in a thin plastic bag, and all is kept in the fridge. It's far too warm here to keep cheese out. You can tell from my list that I'm a cheese lover. I've never had a cheese suffer from refrigeration, even fancy French stinky cheese. It won't ripen as fast, but if it's allowed to warm up, it keeps its flavor. The whole point of cheese is that it's preserved. All that said, I'm about to pull the trigger on a cooler with zones for ice cream and cheese to be stored at warmer cool temperatures than standard. The cheese side is more for making, but will also be a good place for storing cheeses closer to eating temperature.

lessee ... I'm making a LIST, of our CF cooks' homes [with the great cheese selections] to visit.

And am checking it TWICE

NO losers here! it can be a world wide adventure.

ETA

Brings back kid hood memories.

Dad would joke when serving grilled burgers: [dad's burgers were NO joke]

What are you, man or mouse?

We all just knew what that meant, and replied.

Cheese please!

Basics, mostly organic: mozzarella, cheddar, feta, parmesan, American singles, blue, and gouda. I love cheese, but since I prefer organic, and haven't been shopping anywhere in-store, our selection has been somewhat limited.

My goodness plllog, I'd love to raid your cheeses!

• Smoked Cheddar (smoked myself)
• Smoked Swiss (also smoked myself)
• Swiss
• Sharp Cheddar aged
• Sharp Cheddar 'fresher'
• White Cheddar Horseradish
• Gouda
• Mascarpone
• Feta
• Gorganzola
• Parmesan Reggiano
• Fresh Mozzarella
• 'rubber' Mozzarella : ) shredded
• Havarti
• Gruyere
• Jalapeno Gouda
• Provolone
• Kraft American for sammies : )
• Cream cheese, spreadable (does that count?)

and some Sharp Cheddar cheese sticks for DH to snack on because he can't be bothered to slice cheese. We do like cheese, but finding quality cheeses is hit or miss where we live. The goat cheese here is not good, sadly. Typically we don't have mascarpone, but we usually have fontina.

2Many, you have a nice well rounded list even so! Maybe not appropriate for Summer months, but I checked out iGourmet when Sleevendog posted about it. They have a good selection and like to like the prices are similar to the prices in the stores here. Or, I should say were. That was a couple of months ago and scarcity might have affected prices. I'm salivating over your home smoked. I can eat smoked, but I can't breathe it (the toxins get to me), so I won't be doing my own, but I have these wood chips just taking up room in the broom closet...

On storage, I was going to use my big orange block of old fashioned sharp cheddar for enchiladas en casserole al Californio a couple of weeks ago, but wasn't feeling well. The chicken bit it :( and had to be thrown out. The cheddar got much greener than could be seen through the wrapper, but it was all surface and easy to scrape off. Meat doesn't keep. Cheese does. :)

Lots. I'm too lazy to go make a list. But I have a cheese question. Years ago a friend who was quite the cook told me that in his freezer, he saved cheese rinds and pieces of that had dried out, and used them to make minestrone. Is that a thing ?

Yup. It flavors the broth.

Love cheese but can't eat more than a little bit of it at a time. Right now we have feta medium cheddar and cream cheese.

Lots. I'm too lazy to go make a list. But I have a cheese question. Years ago a friend who was quite the cook told me that in his freezer, he saved cheese rinds and pieces of that had dried out, and used them to make minestrone. Is that a thing ?

Yes, pretty common, and adds so much to a broth/soup. I have at least a dozen in my freezer tid-bit drawer. After being in a broth for a while, it softens, but will come out in one soft piece. I scrape any exterior rind off if easy before freezing. When I take it out of the soup/broth, I often cut it into small cubes and put them back into the soup at the end of cooking. Chewy cheesy bits.

I have a chamber sealer so I buy cheese in bulk when on sale and seal it in smaller portions - it keeps for months in the fridge. I have marble, medium, sharp and English smoked cheddar. Also feta, manchego, halloumi, stilton, cream cheese, spicy monterey jack, mozzarella, parmigiano-reggiano and a package of Dubliner that is unopened from a year or so. I make my own fresh mozzarella but don't have any at the moment.

ooh, pillog, I did not know such a cooler existed. that could be quite dangerous around here.. I'm fortunate in that I not only have the usual cheese sources (WF, TJ, Costco, groceries) but also a great coop and not one but two, one of kind, specialty markets with a few miles. When you can walk and pick up a rebluchon-style cheese or truffled tallegio you don't have to stock as many. They all seem to ensure they have unique cheeses that are hard to find, like vacherin fribourgeois.

Gooster, that sounds lovely! I'm at the mercy of delivery, just now, but normally only have 2-3 "eating" cheeses at once, usually one soft enough for bread, and one to eat straight. A lot of the cheeses go in cooking. But I, too, have good local access to good cheeses, and good milk isn't cheap, so really the only cheese I feel compelled to make for myself is the fresh hoop cheese for blintzes. With the equipment in hand, however, I could make some aged cheese in my new cave just for fun! :D

We have more on hand than we have ever had pre-covid. Three cheddars waxed with Sept dates. Three/4 in small food saver packages we cold smoked last thanksgiving. A big pecorino wheel waxed. Motz, goat, 3 different fetas. (had six a month ago). Had the igourmet blue collection then a wheel of gorgonzola enjoyed, then froze some in 1/4 pints. That was 3.5 pounds. Wholesale delivery.

Always had Costco basics. Then random 1/4 pound cheese monger treats of the rare good stuff every month or so.. Just not doing that type of shopping now.

I even expected to be making my own by now but had trouble getting the milk I like. I can get it now locally but we are so stocked in cheese....maybe next month.

The wholesaler has now paired up with a well know NYC cheese monger so next order I can get smaller cuts. I need a good blue. Or two.

This was eye opening. Did not know it is technically a cheese. They use rennet. So good. like a greek yogurt/cream cheese hybrid.

I had to purchase a full case of 12. Then found a recipe...HERE

Looking forward to making this style yogurt.

I just received a wedge of Bellwether Carmody and couldn't help myself but to open it. It's (oh, please, Dave, don't!) "semi-hard", but has a lot of flavor. Not too greasy, a bit nutty, a fresh flavor. It's too good! I ate double what I should have, and can only be thankful that yesterday, baring whatever I ingested while getting chocolate custard ice cream base all over the kitchen, was virtuous. :) I tend to like unusual French cheeses, but California cheeses are coming along nicely. :)

ETA, I like Skyr a lot, but it eats heavy, compared to traditional yoghurt. Best planned as the star of the meal.

I like cheese, but I don't keep much on hand. I know I have grated grana padano, block cheddar and sliced Jarlsburg in the freezer. There's goat, brie, cream cheese and some kind of shredded mix in the refrigerator. The cream cheese probably needs to be discarded. I'm sure it's at least a year old. I bought it for a recipe that I never made.

If the cream cheese is factory made and sealed, it's probably fine. If it's home made and just in a container, probably not.

And I thought I had too much cheese, I am not even close to some of these lists. Currently have 9 varieties of cheese.

i just opened both fridges and counted the various forms of cheese and didnt count cream cheese. 14 different ones

and two cream cheeses