From memory?

Sliced (also for sandwiches, etc.): Ementhaller, pepper jack, havarti, gouda, American, provolone

Block: Cheddar, Point Rayes blue, mozz hard, mozz fresh, fontina, smoked gruyere (reg. in freezer), smoked cheddar, xsharp cheddar, good cheddar, carmody, lamb chopper, something white I can't remember.

Grated/shredded: parm, romano (also block Of both in freezer), I think I'm out of asiago

Soft: Purple Haze goat, regular soft goat, California brie, truffle, Kraft cream, good cream, mascarpone, kefir cheese.

Comté (my favorite), smoked Gouda, a block of Parmesan, and a small tub of scallion cream cheese. I adore cheese with bread or crackers but am less fond of it melted in/on things (except pizza), so rarely use it in cooking.

Sliced - American, baby Swiss, horseradish cheddar

Blocks - sharp cheddar, Cotswold, Gruyere, parm, a local blue, goat cheese log, manchego

Other - grated 3 cheese blend (parm, Romano, asiago), crumbled feta, grated cotija, herbed cream cheese, ricotta, shredded moz, grated mizithra

Both double cream Gouda and brie are usually in the mix but I ate them all and haven't yet replaced.

Sliced: American and Havarti

Blocks: Mozzerella, Monterey Jack and white cheddar

Sticks: Monterey Jack

Feta, cream, Mexican blend, mozzarella, sharp cheddar, gouda, muenster, blue cheese, swiss, Kraft slices for DH and a cherry flavored white cheese forgot what kind. Can you tell I love cheese? Some are in the freezer.

Sharp cheddar and parmesan.

We seem to be awash in cheese this week.

Block: Greek feta, extra sharp cheddar, Swiss, Romano, mozzarella, Havarti, Baby Bels

Shredded: instead of crumbling the feta, i shredded it, so there is a little leftover in a wee container, maybe a quarter cup.

Soft: Alouette spread, mascarpone, cottage cheese (just about to put some cottage cheese on my English muffin, yum) cream cheese. Gotta get bagels.

Sliced: we rarely buy sliced, except for American cheese (and not the wrapped slices!) and Provolone, and we don’t have either just now.

A large wedge of local mature cheddar, a whole local soft cheese, rather on the lines of a Brie, but better imo, and a piece of a local blue. All our cheese is either whole or off the wheel and we only buy only as much as we can eat in a week, or as soon as it's ripe in the case of the soft cheese. How do you get through such a huge variety as some of you have and still maintain the cheese in good condition?

Asiago, Feta, Aged Swiss, Parmesan, Sharp Cheddar, Bleu Cheese, Romano, Ricotta, Cottage Cheese & Spanish Manchego

I freeze it. Shredded mozzarella, 3 cheese Mexican, mild cheddar. Parmesan.

I react to so many cheeses but love cheese. For hard cheese we have medium cheddar which I can eat at will hooray. We also have Danish blue cheese which I react to but ignore and cream cheese which I react to so don't eat. Since I can't eat my favourites Swiss and Gruyere or Brie or most of the other ones, cheddar mixed with a tiny bit of blue cheese is my go to for cooking.

Parmesan, fresh buffalo mozzerella (my husband is having caprese salad today for lunch,) feta, which I will have to toss, as I have just started a serious diet. The Parmesan can stay, at least.

Sliced - Swiss, Pepper Jack, Provolone, New Zealand Organic Cheddar

Block - Extra Sharp Cheddar, Parmesan, Blue, Havarti with Dill, Gruyere, Cotswold Double Gloucester with Onions/Chives, TJ’s Unexpected Cheddar, French Feta (my fave!)

Other - Cream Cheese, Bocconcini, Queso Fresco

TJ’s Unexpected Cheddar

That's a very tasty cheese. Like floral, I wonder how you all keep so many cheeses fresh. I understand if you have a large family, but for those households like mine, where there are only 2 of us, the cheese would go off long before we could eat it all. I don't think freezing works well for most cheeses, but then again I freeze very few things, so could be wrong.

I‘m having the same reaction as floral, if I had that much cheese laying around I’d have to eat it before it went bad!

I always have parmesan and mozzarella (not fresh) on hand. Usually a block of havarti. Occasional block of cheddar. And a rarer ”treat” which will usually be a blue that I find on sale. Last time it was a Danish blue which was good but seemed really salty. Not sure if that’s the nature of the beast.

I could have that much cheese around, I would weigh 300 pounds, though, so not a great idea. I could live on bread and cheese with berries or tomatoes for the occasional hit of vitamin C.

Food, Danish blue is not ideal. Try something English, French or Maytag or Point Reyes from the US. Maytag Blue is one of my favorites. Papillon Roquefort, Colston Bassett Stilton, those are fantastic, super creamy, not too salty.

Thanks for confirming, Zalco, I’ve tried several different blues and this was my least favorite.

Had to check. The vast majority of the time we buy blocks of cheese, not shredded or sliced. Currently have opened packages of: Sharp cheddar, mozzarella, asiago. Unopened packages (about 8 oz, or 200grams each): 1 of pepperjack and 2 of sharp cheddar. The unopened packages last quite a few weeks.

American slices and some shredded Mexican taco blend.

I need to up my cheese game apparently! We don't really eat that much cheese unless it is used in cooking a meal.

We have a block of low-fat cheddar cheese and spreadable brie cheese in the fridge and 2 year aged white cheddar in the freezer. Cheese goes bad quickly in our house since we don't eat it quickly enough. I love cheese, but ...calories! I love a good flavorful feta and really enjoy it crumbled over angel hair pasta with a simple fresh tomato sauce. Heavenly! The aged cheddar is for Martha Stewart's cheese sticks, which the family adores.

Our standards are limited - French or Swiss gruyere or emmental, a chuck of one or both parmigiano reggiano and romano, and the bell of the ball - Herve Mons camembert from Normandy. The real stuff, properly aged so as to be gooey and stinky, not like the young and cheap President brand and others. Available from Whole Foods. A very typical, better quality camembert.

Others types come and go with no regularity, depending on what we find. We're not members of the "put some cheese into it" cooking school. Shredded cheese, by the way, loses flavor because of the large surface area compared to whole cheese. If you want your cheese to be flavorful when you use it, buy it in whole pieces and shred or grate it yourself just before adding it to food.

Zalco feta freezes very well.

Cheese was invented as a way to preserve milk. It keeps very well if stored correctly. The only ones that are a concern, and I keep an eye on, are fresh cheeses like wet mozzarella, which will ferment if left too long, and loose their sweetness, and ripening cheeses like brie which are sold young and need to mature, but not be left to go off or dry out. I have ways of utilizing these even if they do go subpar. I have to be ready to cook when I can cook, so I can't wait for getting cheese. Some of my trove is left from having cooked, and I try to keep what's needed for a lasagna, eggbake (quiche adjacent), or similar on hand.

Y'all have reminded me, though. ;) I do have a little feta, and tubs of ricotta and cottage cheese. :D

Re freezing, I only do it when I've seriously overbought hard cheeses for cooking. Freezing does affect the texture, making the cheese more friable, but it preserves the flavor well enough for cooking, and the texture issues go away when it's melted.

Warning: YMMV, but Trader Joe's cheese cuts are not correctly handled. They will mold fast, and I havn't figured out how to stop the mold growing. I think that's another part of the storage issue. Straight from the cheesemonger's hands will much more likely mold than correctly handled cuts from the cheese room where I shop. It's much easier keeping cheese in good condition, if it starts off that way. I always use up custom cuts right away.

Oly, thank you. You just saved some very nice Greek feta.

I just had the last slice of American cheese in my tomato sandwich.

In my fridge just the basic:

-sliced swiss

-mozzarella

-mozzarella cheese string cheese

-grated pecorino romano

-brie

-cream cheese

Mild Cheddar

Sharp Cheddar

Baby Swiss

Swiss

Parmesan (shredded)

Cream Cheese

We usually have Pepper Jack, Italian Blend and Mexican Blend, but we're out of those at the moment.

"Try something English, French or Maytag or Point Reyes from the US."

I agree, Zalco. We have Point Reyes right now.

For the most part, we buy cheese from TJ's and a cheese shop we like. The cheese shop is great since you can sample before buying, then buy the portions you want. Love going there.

Goat, Delice de Jura, Bleu d’Auvergne, Comte, Parmigiano-Reggiano, and Tillamook extra sharp Cheddar. Full disclosure- I had friends over recently and the first four are leftovers.

Wash your cut cheese in vinegar. It kills mold.

I have sharp cheddar, mozzarella which I cut in hunks and freeze, Swiss, cream, Blu cheese, Parmesan, some odds and ends of brie and such. We like cheese. Brie freezes well by the way.

particiae

"Warning: YMMV, but Trader Joe's cheese cuts are not correctly handled. They will mold fast, and I havn't figured out how to stop the mold growing."

I have had the same experience. TJ's has a great selection and excellent prices but their cheeses just do not last. I used to get my Cotswold (Double Gloucester with chives and onions) there - my most favorite cheese. But it would start molding after just a couple of days. Same with the double cream Gouda. So I stopped buying any cheeses there. I can go through cheese fast....but not that fast!!

So now I get most of my cheeses at my local grocer. They are very similar to a Whole Foods but a family owned local chain with very high standards. And unfortunately, high prices to match! But everything they sell is excellent and their customer service superb.

It's just me here, although, I have alot for just me, most of my cheeses are almost used up so not full packages at the moment. In fact, I only just bought the American and Havarti a couple days ago (one) and the other yesterday.

The white Cheddar was a massive block I would never buy because it is so big, but Instacart guy swapped it for a smaller sharp cheddar from Kraft that I requested a refund for, not replacement. I made two pizzas last week and have been making breakfast sandwiches with it for awhile now.

The Mozzerella is also nearly gone after making those two pizzas. Cheese sticks: only a couple left. Chewie and I like to snack on those.

The small block of Monterey Jack has been in there a while. I haven't pulled it out lately to check on it. No telling if it's good still or not.

“TJ's has a great selection and excellent prices but their cheeses just do not last.”

I’ve not had a problem with their cheese, but, to be fair, cheese doesn’t last long at our house between DH and visits from our kids, grandkids and other family/friend cheese lovers.

We also have one of those cheese savers but have never used it. It is cute but small. Here is the deal. Any particular fungus and such have a narrow ph they can live in so if you use vinegar to wash your cheese it will narrow the fungus window. I dont think putting vinegar near your cheese does the same thing though it does make a wall between the cheese and mold. Hard cheese would be best protected.

Parmesan, goat cheese, and sliced paper-thin mozzarella.

Thanks, Patriciae! I've never heard that. I'll try it.

Gardengal, I love that Cotswald too, and ditto. I'll try again with the vinegar. :)

Probably wa-a-a-a-a-y more than I should have!

Without going to actually look: Cream cheese, Swiss, Monterey Jack, mild, medium and sharp cheddars, Colby-Jack, Mozzarella, Feta, Blue, Goat. In Yancy's Fancy brand I have Hatch Green Chili Cheddar, Champagne Cheddar, Smoked Gouda with Bacon, and Buffalo Wing. The only reason I don't have any Limburger is because I very rarely find it in stores here.

Can you tell I love cheese?

I very rarely have any actually 'go bad', as in pink or brownish colored mold, or mushy spots. If any blue or white mold shows up I just scrape it off. I've never heard using vinegar but will try it soon.

(Does cottage cheese count?)

Rusty

Funny, I was just marveling over how much CHEESE is now available in even the most ordinary chain grocery store. I can't remember when I last bought sliced cheese or cottage cheese -- both bland staples during DS's growing up years. DH and I always have a two-pound block of Cabot sharp cheddar from Costco in the fridge -- quartered to limit exposure. There's a 5 oz cup of shredded Asagio/Romano; we don't use enough to buy wedges to shred at home.

Chinapatpekin -- Would you please tell me about Delice de Jura? I have ancestors from that region of France (originally from Bern).

Chisue— it’s a soft cheese similar to Reblochon; fairly mild, and delicious, as the name implies!

I have Kraft American (always, ALWAYS in my fridge).

2 blocks of cheddar - sharp and medium..

A hunk of Parm Reggiano (always have this as well).

Shredded mozzarella and shredded cheddar.

This is probably lean for me, on average.

Cannot stand goat cheese, so you will never ever EVER find that in my fridge.

I also have a hoop and cheese press, for making hoop cheese for blintzes...

It seems I’ve heard of tightly wrapping cheese in vinegar soaked cheesecloth to inhibit mold.

Not only many molds but also bacteria have narrow ph windows so vinegar is an excellent fruit and veg prewash. It was my go to pre covid. Unfortunately virus dont care. Covid is killed by soap though. Bleach does the same thing as vinegar only in the other direction as it is a base instead of an acid but it is not safe for human consumption and you can drink vinegar straight out of the jug.

adding I am back as patriciae!!

My grandmother's way was to wrap the cheese hunk in a well-wrung-out vinegar-soaked cheesecloth. I've done this on occasion and found that it worked pretty well for hard cheeses. I've never tried this on packaged soft cheeses. The beeswax wrappers work really well too. I keep my parm/regg in one.

Right now I only have:

soft: Phiily and Brie

hard: Swiss, Jarlsburg and parm

hard but pre-grated: Monterey Jack, Mexican 4 mix, Spicy Mexican 4 Mix, and mozzarella.

At the moment I have the usual suspects for us

1kg Block of sharp Cheddar

Grated Mozzarella

Block of Philadelphia cream cheese

Wedge of local blue

Danish Feta

Wedge of Parmesan

Marinated Greek Feta with olives ( this is unusual as it was a small gift )

Thanks, chinacatpekin. I'm going to look for it. (See if it tastes like 'home'! haha)

American cheese slices (wince; my spouse loves them)

Gruyere

Cheddar

Feta

Fontina

Mozzarella, shredded

Burrata

Humboldt Fog (artisanal goat cheese from Cypress Grove, Arcata, CA)

Ragged Point (Brie-type from Stepladder Creamery, Cambria, CA)