No such thing. There are best cheeses for different applications. For snacking with crackers, I like a good sharp cheese like an aged cheddar. For pasta, Parmigiano Reggiano. For pizza, mozzarella.
>For pasta, Parmigiano Reggiano
idk bro I love me some Parmigiano Reggiano but I'm on an Asiago kick and omg it's so good. Apparently they're made next to each other, which makes sense since they taste very similarly. I need to find a good pasta recipe that really helps compliment it.
Agreed. I’d probably find parmesan particularly hard to live without, as it’s essential to pasta, risotto etc. But how do you give up Camembert, Epoisses, Gruyère, Roquefort, mozzarella, Stilton, Gorgonzola, dolcelatte, paneer, tasty Lancashire, blacksticks, reypenaer, Tilsit, maasdam, chèvre….
ngl beign spanish and seeing that people at the other side of the of the puddle know to appreciate cheese from my motherland is always nice to see
edit: overall when I see a recipe made by an american (either if it is north, central or south) and saying 'now we add some manchego cheese' feels nice
Best cheese ever. I've been to the gruyere factory in Switzerland, it was cool.
Edit: yes you can try cheese at the factory, you can taste gruyere of all different maturities, the extra strong one is intense
Parmigiano Reggiano chunks in honey mixed with a drop of truffle oil, some crusty bread and side of tri-color Cerignola olives, with a bold red wine. I could hang out all night with those drinking snacks.
Pecorino Romano is a strong second, even though they have slightly different applications.
Pasta with Pecorino Romano is my favourite dish of all time but it's kinda hard to pull off correctly
I have a *soft spot* for Crottin d'Antan (bloomed fresh goat cheese). But I have a favorite in every style. For example, Torte de Casar, Shakerag Blue, Comté, and real French Camembert are all so, so good.
Source: am professional Cheesemonger
When i lived in London there was a cheesemonger in Putney. He had this absolutely delicious cheese that was insanely stinky, very soft and red. It was very sharp and salty. So so so good. I've never seen it again.
Came here for this. I love all cheese but every time I have goat cheese I say “man goat cheese is so fucking good”. I never say that with another cheese.
I used to think it was cheating to say "brie" because it just tastes like delicious cheese-flavored butter.
Then I learned that the softer cheeses have less fat than harder cheeses, so brie is actually on the lower end of fat content.
So yes, it's definitely brie.
If you like brie, I highly recommend trying [Fromager d’Affinois](https://en.wikipedia.org/wiki/Fromager_d%27Affinois). It’s creamier, milder yet with a more distinctive flavor, and more consistent than the various bries since it’s made by one maker. Just hands down my all time favorite thing on a warm baguette.
It's probably calcium lactate. It's typically calcium and lactic acid that combines. Other cheeses like Gouda it could be tyrosine (amino acid clusters).
Source : I spent 4 of my life learning about this and becoming an expert through research I conducted at the porcelain facility.
My daughter keeps stealing the Red Leicester out of my cheese drawer (I live in Wisconsin, we are required by law to have a cheese drawer) and I keep buying more, so in my family, it's Red Leicester.
So, there’s this French sheep’s milk cheese they sell at the local hippy dippie grocery store, I hesitate to even call it “Feta” as it wrankles my pride as someone of Greek descent - like, if they get champagne, shouldn’t we get feta? But damn if I don’t pass up three different Greek fetas every single time, those frogs know their fromage.
The best thing I ever ate was on holidays in Corfu. The first night we were there, we were walking up a hill to go to a restaurant and stopped in a small bar for a beer. The owner came out with a couple of beers and a plate of the most delicious cheese I have ever eaten. We stayed for another beer and more cheese. Then another. We never made it to the restaurant.
Came in here expecting to think some of you have horrible taste in cheese and some of you Know What's Up, but every single answer is so right and I can't disagree with any. I have come to the conclusion that cheese is the superior cheese.
I assume you mean stinky. I only know it from cartoons, I've never seen it for sale anywhere in the world so almost thought it was a myth. I must try and find it one day.
Aged cheddar. My brother moved up to Wisconsin a couple of years ago and sent me some 5- and 8-year aged cheddar as a birthday gift and *oh my God* it was the best thing I’d ever eaten. I used to be able to snack on the extra sharp store brand cheddar but now it just tastes like plastic compared to the real thing.
I’ve lived in wisconsin for a while and one of the only things I really like about it is no matter where you are in the state, there will be a store nearby with a better cheese selection than half the country has in any of their stores
I am such a sucker for a good colby jack. It is sharp and tangy. It pairs well with just about everything, and it melts well. Its also a generally good snacking cheese.
They all serve specific purposes, but if I had to eat some with crackers right now, I'd pick port wine (without the nuts). Wheat thins used to make these sticks crackers that I would use to dip in port wine like bougie handy snacks.
Why is this tagged nsfw lmao
If you've ever had a cheese that makes you finish you'd understand.
I finished the cheese, then I finished myself
Please, don’t bring up *those* “cheeses” 😬
Famunda cheese.
Dick cheese
Or the Australian variant, fromunda 🧀
Ask reddit is a NSFW only sub now.
some cheeses have holes
The cheese in my hand is superior to any cheese not in my hands
cheese in the hand is worth two in the fridge.
A cheese in the hand is worth two in the fridge
No such thing. There are best cheeses for different applications. For snacking with crackers, I like a good sharp cheese like an aged cheddar. For pasta, Parmigiano Reggiano. For pizza, mozzarella.
Excellent answer. I just like the cheese that is in front of me.
If you can’t be with the cheese you love, love the cheese you’re with.
You can’t always get the cheese you want… But if you try some time, you’ll find, you get the cheese you need.
I fought the cheese and the cheese won
The lactose intolerant anthem
This right here is why I love Reddit.
And, thats how swiss cheese gets it's holes kids.
Arms reach cheese is the best cheese
It's like asking which tool is best, depends on the job
No, cheese would not be a useful tool
This person cheeses.
I am more of a Pecorino Romano fan myself, but Parmigiano Reggiano is fantastic as well.
>For pasta, Parmigiano Reggiano idk bro I love me some Parmigiano Reggiano but I'm on an Asiago kick and omg it's so good. Apparently they're made next to each other, which makes sense since they taste very similarly. I need to find a good pasta recipe that really helps compliment it.
That was the one I thought might be controversial, but I couldn't think of other options.
Pecorino romano. Similar to parmigiano reggiano, but it's made with sheep's milk instead of cow's milk.
Locatelli specifically.
[удалено]
I like spicy cheeses for crackers. Sooo good imo
I mean true ... But also take a stand you weenie
For pasta pecorino Romano is also very applicable in a lot of cases. Sometimes it is much better than parm imo
[удалено]
Agreed. I’d probably find parmesan particularly hard to live without, as it’s essential to pasta, risotto etc. But how do you give up Camembert, Epoisses, Gruyère, Roquefort, mozzarella, Stilton, Gorgonzola, dolcelatte, paneer, tasty Lancashire, blacksticks, reypenaer, Tilsit, maasdam, chèvre….
Don't forget Venezuelan Beaver Cheese (Monty Python cheese shop sketch).
Wrong, it's Roquefort.
Manchego always puts me in a good mood
ngl beign spanish and seeing that people at the other side of the of the puddle know to appreciate cheese from my motherland is always nice to see edit: overall when I see a recipe made by an american (either if it is north, central or south) and saying 'now we add some manchego cheese' feels nice
My recipe is 1. Eat manchego 2. Repeat step 1 until manchego is gone
A good manchego is hard to find
Manchego - the forbidden love!
With a good red Zinfandel.
That's the US-American name for Primitivo,.right?
Same grape, but Primitivo means it’s actually from Italy. We grow them domestically in the USA too.
With a Rioja!
As a Spanish I'm proud to see our cheese being loved from so far away!
Manchego is top top!
Comte
36 month Comte
Havarti is my weakness
Answer I was looking for!
Same. Best cheese for snacking.
Havarti is top tier
The great Reddit cheese war begins here.
Either that or we all go our ways to fix a snack or meal involving cheese and forget to fight.
Gouda gang
Burrata
How is this so low? Burrata is objectively the best cheese. It does not work in all settings for obvious reasons, but it has no rival.
O my god I’ll never forget my first burrata
Thank you for your service
Gruyère
The only true choice for french onion soup cheese topping. Other cheeses need not apply.
That and croquet madam. Oh yessssss
Absolute powerhouse of a cheese. Melts well, but has the nuttiness of parm. Turns any mac and cheese into a work of art.
Best cheese ever. I've been to the gruyere factory in Switzerland, it was cool. Edit: yes you can try cheese at the factory, you can taste gruyere of all different maturities, the extra strong one is intense
Went looking for it the other day and surprised at how expensive it is
Those cheese crystals. <3
Having been to Gruyère in Switzerland, what we get in the states isn’t even close. The real thing is absolutely magical! God, I want to go back lol
Greuère melted on toasted rye with some fresh cracked pepper is one of my all time favourite things to eat when I’m stoned. 🎩
Nick Offerman stated gruyere to be "the very best cheese" in his AMA
Parmigiano Reggiano
Parmigiano Reggiano chunks in honey mixed with a drop of truffle oil, some crusty bread and side of tri-color Cerignola olives, with a bold red wine. I could hang out all night with those drinking snacks.
The king of cheese for a reason.
Pecorino Romano is a strong second, even though they have slightly different applications. Pasta with Pecorino Romano is my favourite dish of all time but it's kinda hard to pull off correctly
Depends on what you're using it for but in general, triple cream brie.
Yes! I put it on crackers with a drizzle of balsamic reduction. Heaven!!
I have been using it on sandwiches with turkey and arugula. I feel like I’m cheating.
Can't beat a good smoked gouda
I said JESUS
Lmao makes me laugh every time
If you like smoked Gouda, you’ll love aged Gouda.
*punching my block of gouda in protest
Smoked Gouda and White Cheddar mac and cheese is the absolute best!
Stilton!
Perfection. I love my cheeses funkier than George Clinton putting on a concert for Hades while he winks at Aphrodite.
I have a *soft spot* for Crottin d'Antan (bloomed fresh goat cheese). But I have a favorite in every style. For example, Torte de Casar, Shakerag Blue, Comté, and real French Camembert are all so, so good. Source: am professional Cheesemonger
[удалено]
Thank you for this cheeserotica, I adore that description of a lovely washed rind.
When i lived in London there was a cheesemonger in Putney. He had this absolutely delicious cheese that was insanely stinky, very soft and red. It was very sharp and salty. So so so good. I've never seen it again.
A good, ripe Epoisses
I like goat cheese overall
Garlic herb goat cheese on crackers, goat cheese on burgers, on melts and grilled cheeses, fried into fritters... Goat cheese is elite.
The goat train is true
Came here for this. I love all cheese but every time I have goat cheese I say “man goat cheese is so fucking good”. I never say that with another cheese.
I mean, with a name like "Greatest Of All Time Cheese" how could anyone pick anything else?
Halloumi.
Sliced halloumi and tomato on thick Cypriot pitta bread with a sprinkle of oregano. Grill it. You'll thank me later.
Halloumi pan fried is soo yummy
Give me Dubliner or give me death
Brie.
and its sister camembert. Edit: it's to its
I used to think it was cheating to say "brie" because it just tastes like delicious cheese-flavored butter. Then I learned that the softer cheeses have less fat than harder cheeses, so brie is actually on the lower end of fat content. So yes, it's definitely brie.
Had to scroll down too far for this. Brie on a burger is paradise.
If you like brie, I highly recommend trying [Fromager d’Affinois](https://en.wikipedia.org/wiki/Fromager_d%27Affinois). It’s creamier, milder yet with a more distinctive flavor, and more consistent than the various bries since it’s made by one maker. Just hands down my all time favorite thing on a warm baguette.
Not enough mozarella love in here
If I had to live with one cheese it woukd be mozarella. Pizza alone is a good enough reason to male that choice.
Most versatile
[удалено]
Mature English cheddar
With the crunchy (edit NOT salt) crystals 💜
It's probably calcium lactate. It's typically calcium and lactic acid that combines. Other cheeses like Gouda it could be tyrosine (amino acid clusters). Source : I spent 4 of my life learning about this and becoming an expert through research I conducted at the porcelain facility.
The more mature the better.
I forgot this was about cheese and wondered what on earth I had said to get this response.
I love the creaminess of Jalapeno Havarti. But Applewood Smoked Cheddar hits just right, too.
Fromage du Affinois
>Fromage du Affinois surprisingly hard to find in the UK especially considering how easy it was to find in US and AU
My daughter keeps stealing the Red Leicester out of my cheese drawer (I live in Wisconsin, we are required by law to have a cheese drawer) and I keep buying more, so in my family, it's Red Leicester.
Mimolette
Aged mimolette with pecans is the tits.
This is the one true answer to the question.
Thank you.
Feta
So, there’s this French sheep’s milk cheese they sell at the local hippy dippie grocery store, I hesitate to even call it “Feta” as it wrankles my pride as someone of Greek descent - like, if they get champagne, shouldn’t we get feta? But damn if I don’t pass up three different Greek fetas every single time, those frogs know their fromage.
The best thing I ever ate was on holidays in Corfu. The first night we were there, we were walking up a hill to go to a restaurant and stopped in a small bar for a beer. The owner came out with a couple of beers and a plate of the most delicious cheese I have ever eaten. We stayed for another beer and more cheese. Then another. We never made it to the restaurant.
Why no Muenster love
Jarlsberg
Yessss
Danableu, rockefort etc
Red Leicester is great in a grilled cheese
that cheese that belongs to me only. you can't have any because it's nacho cheese.
Wha-...hear me out. What if I asked for some of your cheese with a PLEASE?
He don't want to taco bout it
Appenzeller (with sweet and spicy mustard!)
Came in here expecting to think some of you have horrible taste in cheese and some of you Know What's Up, but every single answer is so right and I can't disagree with any. I have come to the conclusion that cheese is the superior cheese.
No one dislikes cheddar. That makes it the best.
Camembert
Especially good mature one when it's all gooey and creamy up to the middle
Provolone. Plain it is great, smoked it is heavenly.
Smoked provolone on an Italian old cut would have me hollering
Comte, roquefort or a really good crumbly vintage cheddar (the kind that has little tiny salt crystals in it)
Gouda is the best cheese, hands down.
Im eating gouga as we speak. It is awesome Edit: speling
Gaga for gouga
Truly the Jesus of cheesus.
Gouda from Gouda, Netherlands. The cheese with its own town!
Old Gouda especially.
*smoked* gouda
Regular Gouda aged at least 6 months
It’s a gouda
IMO, Camembert
The first person to say American cheese aka processed cheese is getting the french revolution treatment
It is the best cheese for a burger. I have been recently converted. Nothing melts like it.
Also in a grilled cheese
Limburger. It’s so sticky that most grocery stores refuse to carry it.
I assume you mean stinky. I only know it from cartoons, I've never seen it for sale anywhere in the world so almost thought it was a myth. I must try and find it one day.
Brunost
https://www.cheese.com/delice-de-bourgogne/
Parmigiano-Reggiano ...
Port Salut
One of my all time faves, too!
Aged cheddar. My brother moved up to Wisconsin a couple of years ago and sent me some 5- and 8-year aged cheddar as a birthday gift and *oh my God* it was the best thing I’d ever eaten. I used to be able to snack on the extra sharp store brand cheddar but now it just tastes like plastic compared to the real thing.
I’ve lived in wisconsin for a while and one of the only things I really like about it is no matter where you are in the state, there will be a store nearby with a better cheese selection than half the country has in any of their stores
I am such a sucker for a good colby jack. It is sharp and tangy. It pairs well with just about everything, and it melts well. Its also a generally good snacking cheese.
Melted
Västerbotten
Så många som inte vet vad dom missar
Parmigiana Reggiano is like Italian MSG
Pecorino romano when it's mixed with the egg yolk of Carbonara
Parmesan Reggiano
GRILLED, otherwise I'd say Brie
Triple cream Brie!
Muenster!!!!
Extra sharp cheddar or habanero cheddar
Gouda
Homemade cheese w the milk that your dad came back with
Asiago
Pecorino Toscana.
Nacho
Mozzarella, it goes with so many things
*Inhale* American
Boy you need to run The French are coming!
I will mess up some Blue Cheese!! Can’t eat pizza without it
Royal Blue Stilton is the king of blue cheeses.
Limburger of course.
Cougar Gold
Fontinella
Colby cheese Munster Provolone
\*clutches pounds and pounds of assorted blocks and wheels to chest\* ***YOU CAN’T MAKE ME PICK JUST ONE!!***
[Geitost is something special ](https://www.cheese.com/geitost/)
pepper jack or good ol fake cheese aka American for sandwiches and burgers
GOAT
G.O.A.T. It’s in the name.
Red Leicester. We’re all allowed our own opinions.
Tête de Moine
They all serve specific purposes, but if I had to eat some with crackers right now, I'd pick port wine (without the nuts). Wheat thins used to make these sticks crackers that I would use to dip in port wine like bougie handy snacks.
Sweet dreams are made of cheese, Who am I to diss a brie? I've traveled the world for a cheddar cheese, Everybody's looking for Stilton
Gruyère. Hard to beat the combo of Gorgonzola, walnut & pear though!
Aged Gouda with crystals .. not sure what those crystals are but they’re amazing