There was a bit of cheese discussion going before so I thought I'd ask IORR's what their favourite cheeses are. Mine are Reypenaer from Holland, Mimolette, Roquefort and Banon from France, Manchego from Spain and Vintage Cheddar and Stilton from England.

Edammer!

Norweigan mysost cheese, esp. Innherred.

come on we dont have so much to offer, but concerning cheese where among the best:
swiss cheese!!!!

Pepper Jack, the more jalapeno the better

Goats Head cheese.

Maxorata(Fuerteventura Island), Somoked from La Palma Island,and Idiazabal Donosti, Spain

Carlitos
Tenerife

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Edited 1 time(s). Last edit at 2010-01-12 22:50 by NICOS.

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NICOS

yeah the swiss king of cheese!

I find myself eating a lot of pepper jack these days if I am eating cheese as an appetizer. Of course if you are eating pasta you have to have some good fresh parmesan or romano cheese. If you are making a grilled cheese sandwich then American cheese is the way to go.

Muenster is my all-time favorite cheese

Extra Mature Cheddar.

i dont pretend to know much about cheese, but had some bree that was smoked with cedar wood i do believe on a BBQ last week that was out of this world.

pepper-jack.

roquefort..and parmesan...

actually my favorite is probably parmesan..i can eat that stuff straight..

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Edith Grove
Pepper Jack, the more jalapeno the better

one of my favorite sandwiches to get at my local deli is a salami sandwich on french with everything, pepper jack cheese AND jalapeno's extra, toasted. woahahahhawowowowowhwhwhw itsss goooodd!!!!



Edited 1 time(s). Last edit at 2008-06-29 07:14 by ryanpow.

My favorite cheese?

Hmmmnnn. . ..

One of Mick's balads: Streets of Love.

Even Bono wishes he could write one like that.

Streets of Love now that's cheesy!

Actually, talking about Swiss cheese I forgot to mention the wonder Appenzeller.






Edited 1 time(s). Last edit at 2008-06-29 08:50 by Silver Dagger.

Oh, and not to forget the weird but wonderful Norwegian caramel tasting cheese Gjetost. This has to be tried to be believed.

Courtesy of a famous Monty Python sketch, I'll say "Venezuelan Beaver Cheese." Unfortunately, the cheese shop didn't have any.

Oh, well, I'll vote for Swiss (the stuff with the holes in it).



Edited 1 time(s). Last edit at 2008-06-29 09:06 by bassplayer617.

This is the lighter creamy rendition of mysost. Also like the goat cheese.
To be stored in 0-4 degrees C; explains why Norweigans has a couple of degrees
cooler in thier refrigerators tahn the Swedes...

.. And this one, the kinda original, 50 year old

TINE Fløtemysost Innherred, Creamy Mysost Cheese. Norweigans
call all these type cheese Brunost = brown cheese.
Typin' with drool drops on the keyboard...
[www.tine.no]

Yeah, I know the Brunost, Baboon Bro. Kind of acquired taste that one.

How to p*** of a Norwegian...:
Sydney a decade a go, staying with a friend from Scotland who was living with this Dutch girl.

One morning at the breakfast (when we didn't do a barbie for breakfast), he managed to get hold of the Norwegian Jarlsberg cheese. Then he said how much he loved this Swedish Jarlsberg cheese. Then 3 minutes later he called the cheese slicer "the Dutch cheese slicer". I still mention this breakfast these days for my ex-Scotish friend. That b*stard.
I bet Baboon Bro can fill in some photos here...

Oh,btw,Stilton and most blue stuff will do

TE
Oslo

Perhaps later on I can tuck in a Jarlsberg.
Not right now.
Remarkable how nationalism can sneak into anywhere.

When is someone going to mention toe cheese?

Or for that matter "Fermunda Cheese " ?

Seriously though , I like Feta in an omelet and Cottage Cheese is good too .



Edited 1 time(s). Last edit at 2008-06-29 16:22 by boston2006.

Brie

<Oh, and not to forget the weird but wonderful Norwegian caramel tasting cheese Gjetost. This has to be tried to be believed.>

My favourite (for breakfast). But it's called "Geitost". After breakfast parmesan will do

My girlfriend, who is a big Norway fan, loves that Brünust (sp?) cheese. I personally don't like it at all - but I like those really stinky cheeses (usually from France). I usually go around, press the cheese and if it's really soft and stinky, then I like it. Preferably with some grapes, apples and red wine.