Source
r/AskMen•
LEIFey

For those of you who partake, what is your favorite cheese and what is your favorite way of eating it?

Let's leave the world of relationship drama and sexual exploits (or lack thereof) and instead explore the vast realm of fermented curd!

My favorite cheese is the Black Betty extra aged variety of the Brabander goat milk gouda. It's firm and shockingly white with abundant crystallization and a sweet, tart flavor with notes of caramel, brown butter, and sometimes tropical fruits. It's fantastic all on its own, but would be a wonderful guest on any cheese plate.

Posted Nov 6, 2020, 1:02 PM UTC

54137
BakedAndSauteed•

I love mozzarella. With some fresh tomato and basil.

My favourite is probably a smoked cheese though, on a cracker or just on its own. Served with some cured meats is also great.

25
LEIFeyOP•

Fresh mozzarella is amazing, especially freshly pulled. It has a texture that few cheeses can compare to. Caprese salads are so good, especially in the summer with fresh ripe tomatoes and basil.

What's your favorite smoked cheese? I don't try them very often.

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BakedAndSauteed•

I hope I can go to Italy next year and get the authentic experience.

I'm not too picky, but Gouda or cheddar is usually what I can find/buy easily.

3
LEIFeyOP•

Definitely travel. I spent a weekend in Paris a year ago and I'm pretty sure I spent more time eating than I did anything else.

I've had smoked goudas before and was a little dismayed by how salty the outside of the cheese got. Still need to try a smoked cheddar.

2
NightmareMindset•

Ever try that tomato and mozzarella with a little bit of balsamic glaze drizzled over the top?

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BakedAndSauteed•

Yeah I make that quite often!

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NightmareMindset•

It's quite tasty!

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Ok-Intention4999•

Good old cheddar. Cheddar and a cracker or two

23
LEIFeyOP•

A fitting first response. Do you have a favorite variety? I'm rather partial to English Farmhouse cheddars, particularly Montgomery's.

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Ok-Intention4999•

Any strong cheddar not fussed really which one. And a plain cracker with butter

4
LEIFeyOP•

If I can drop one more recommendation, I'd throw out a Scottish variety from the Isle of Mull. They don't have enough grass, so they feed their cows a lot of the spent grain from whisky distilleries. Gives the cheese a distinctive whisky smell and taste.

3
njwood97•

Another man of taste. The older the better for me. It’s not fancy but I still like a cheap ritz cracker with my cheddar.

0
Ok-Intention4999•

Yes!! Good old simple cracks ... no need for anything costly

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[deleted]•

Fresh cheese curds straight from the factory. You know I want them squeaking.

17
LEIFeyOP•

Perfect for poutine!

5
Poop_Snoot420•

My brother works at a small artisan cheese company that makes a smoked caciocavera cheese that would blow your mind. I put it on my chili, in burritos, on grilled cheese sandwiches, etc., or just eat it by the slice.

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LEIFeyOP•

Do they distribute anywhere in the midwest? I'd love to try it. Never had a caciocavera before.

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Poop_Snoot420•

I’m not sure. I’ll drop you a link to their website my dude

https://loverasmarket.com/

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LEIFeyOP•

Ooh, awesome, thanks! I like that they're "small." They have 20 locations haha. I will have to order some for delivery.

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salad_hater_117•

Carolina reaper cheese with jalapeños and habeneros mixed with Carolina reapers in Monterey jack

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LEIFeyOP•

Sounds like something that would go great in a macaroni and cheese or on nachos.

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salad_hater_117•

I didn’t think of nachos, that would make an awesome topping

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NightmareMindset•

Especially if you make those nachos on a charcoal grill.

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zugzwang_03Female•

Back up - nachos made on a grill? I've only had baked nachos...do you find using a grill gives them a smoky flavour?

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NightmareMindset•

Yes sir, it does. My brother turned me onto it. Its less convenient than an oven, but I believe it is worth it.

Grab yourself a disposable aluminum baking pan, and go wild.

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[deleted]•

[removed]

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osvgMmm-Ale•

To eat by itself: a sharp yellow cheddar.

To eat with crackers and sandwiches: a spicy pepper jack (I've had some great habenero Jack before).

When I'm feeling bougie: smoked gouda

If tomatoe sauce is involved at all: mozzarella.

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LEIFeyOP•

Put all 4 together into a pretty awesome macaroni and cheese casserole.

3
ilikemyface3•

Parmesan is my favorite cheese. My favorite way to have it would be on some spaghetti.

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LEIFeyOP•

Make sure you save your parm rinds! They are awesome in soups.

Also be sure to try pecorino. It's very comparable to parmesan but I like it a bit more for being a little more strongly flavored.

2
aiu_killer_tofuMale•

I've got a cranberry stilton in my fridge right now that's pretty good. Not sure if it's my favorite ever, but it is good.

If we're just talking plain cheese, no crackers or not in a dish or anything, good curds are up there. Fresh and squeaky is great for me even if it's simple.

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LEIFeyOP•

Poutine cheese curds are pretty wonderful.

Have you had Stichelton? It's a raw milk Stilton that is probably my favorite blue. That cranberry Stilton sounds great.

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aiu_killer_tofuMale•

I haven't, though if it's made with raw milk I'm not sure if it's legal here. The milk itself isn't so I'd presume cheeses wouldn't be either. I have had real blue cheese though (ie, not in a dressing or dish), so at least that much I'm familiar with.

I'm working my way through the fancy cheese section of the grocery store to have some fun during the pandemic. We used to go out a lot and try different beers. The stay-at-home version is cheese, apparently. I had goat cheddar recently which was good, and I've got gjetost which will be next after the stilton is gone.

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LEIFeyOP•

In the US, at least, raw milk cheese is fine as long as it is aged to a certain point, so Stichelton is legal here (but something like a Reblochon is not). Think we still have to skirt around regulations to get the milk directly from farmers if you want to avoid pasteurization.

I've not had a goat cheddar before. Will have to look for it. Same with gjetost. Not a lot of Swedish cheeses available around her.

Edit: Norwegian* I see -ost, I think svenska.

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aiu_killer_tofuMale•

I'll have to keep a look out then.

I have the feeling I'm spoiled with my supermarket and all these options. It's a major chain (Wegmans) but they have an excellent selection compared to other stores I've been to.

3
Bryn79•

Stilton are great in small doses. My fave is a mango Stilton ... just the right balance of sweetness against the slight tang of the cheese.

3
aiu_killer_tofuMale•

That does sound good and similar to why the cranberry is good.

I've just been buying random cheeses with zero research each time we go to the grocery store, so it's an interesting surprise when we get to try it. The stilton is much crumblier than I was expecting based on its appearance.

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Bryn79•

It is crumbly and a bit oily (?) at times ... but with some red grapes and a decent cracker a Stilton really does the job! Red wine optional!

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tequilablackout•

I enjoy feta. It's good for salads and meats, but I also sometimes have some with dry cereal and prunes.

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LEIFeyOP•

I'm kind of new to enjoying feta (was always too strong for me before), but I am coming around to it. It's one of my new go-tos for pizza toppings.

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tequilablackout•

My favorite way to enjoy feta is to put some on a steak and brown it with the broiler.

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LEIFeyOP•

Hmm, I've always done more traditional blue cheeses with steak, but that sounds good. But you've given me an idea to finish off Mediterranean kabobs with feta in the oven.

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zugzwang_03Female•

If you like bean salads or savory oats, feta is a great topping.

Grilled feta is also really nice. You can just grill slices (plain or marinated), or you can cube it and use it on veggie skewers. I recommend the skewers!

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Bryn79•

Favourite cheese if I’m in Pienza is pecorino cheese. It goes with almost everything.

At home, I favour Gouda, Edam and goat cheeses. A nice medium cheddar is nice for some recipes as well. Cheddar on a homemade tuna melt (I make it using jasmine rice, tuna and once that’s nice and hot, cover with cheddar and let it get melted and crispy).

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LEIFeyOP•

I've never had tuna melts on rice before. Always bread before. Might have to give that a shot while I'm stuck at home.

And totally agreed on pecorino. It has almost replaced parmigiano for me.

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Bryn79•

Rice is the ‘go to’ alternative for us ‘gluten sensitive’ types.

Nothing better than a tuna melt on sourdough bread ... lots of pickles on the side ... yum!

The rice version isn’t bad ... and allows some variety like sneaking in some veggies!

Parma is great as an added flavour to things, but I can’t imagine sitting down with a chunk of it for lunch! I ate pecorino with nearly every meal ... it’s almost it’s own food group!

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LEIFeyOP•

Ah, that stinks. I was downing a ton of seitan back when I was vegetarian, so I basically live on gluten.

Make sure you save your parm and pecorino rinds. They make awesome additions to soups.

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Bryn79•

Thanks — never thought of using the rinds that way! Good tip!

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GodHasLeftUsStrandedMale•

Mozzarella di bufala. I like it in Italian style salads and I don't eat it very often because eating cheese is at this point kind of a coin flip of "will my stomach be disappointed in my life choices". So delicious though.

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LEIFeyOP•

Caprese salads (and sandwiches, for the matter) are the bomb!

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_meMail•

Probably a good brie with some jam on a cracker.

Baked brie is fucking amazing too.

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LEIFeyOP•

Love baked brie, but I also really like them super funky and more vegetal. A good Camembert is really high on my cheese list.

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RockNMelanin•

Cambozola with crackers, simple but tasty!

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LEIFeyOP•

Try the Grand Noir version! It's fantastic!

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HatchelingActual human woman•

Mmm, with some gingerbread cookies 👌

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KingWithoutClothes•

As a Swiss, I will have to say fondue, which is of course one of our national dishes. It can be made with a variety of cheeses but by far the most common version is called moitié-moitié, which is half Gruyère AOP and half Vacherin Fribourgeois AOP. You melt the cheese in a special porcelain pan with thick walls called "caquelon", along with some crushed garlic, nutmeg, pepper, kirsch (cherry liquor), white wine and cornstarch.

Once the cheese is melted and ready, you eat it by dipping things into it with your fondue fork and coating them in cheese. If you wanted to be very traditional, you'd stick to potatoes and a nice, dark bread with a good crust, cut into bite-sized pieces. However, these days people also experiment with other things, such as mushrooms. Oftentimes there are veggies served on the side, such as pickles, pickled onions, chopped tomatoes and/or bell peppers. It's a very social dish because it's supposed to be enjoyed with 3-5 other people, with everyone eating from the same caquelon. There's usually more white wine served as a beverage, so everyone gets a bit tipsy and very fun and talkative.

Fondue is best enjoyed on a cold fall or winter day, after a long walk in the nature or a day of skiing. It's super tasty and makes you feel warm, heavy and cozy, so you just want to crawl into your soft bed at the end of the evening. I'm actually quite looking forward to it, as the fondue-season is approaching again ;-).

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LEIFeyOP•

Fondue is so good. The variety I make uses equal parts gruyere and Emmentalhaler with a slightly lesser amount of Etivaz if I can find it. My favorite is roasted potatoes for dipping.

Have you ever had aligot?

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[deleted]•

Asking my favorite cheese is like asking about my favorite music or food or wine or whatever. There are so many good ones, i couldn't possibly choose!

I like the really excessively stinky kinds a lot tho. And any good un-aged cheese, especially with garlic.

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LEIFeyOP•

Have you had Epoisses de Bourgogne?

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[deleted]•

[deleted]

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LEIFeyOP•

You should move parm to the upper two categories. Yes, it's often expensive to buy a block of good parm, but if you're just grating it over pasta, a hunk of parm will last you a very long time and over many servings, so it's really not as pricey as you think.

And brie with jam isn't that weird. It's regularly served with pears or apples or figs. If you like fruits and cheeses, I really recommend manchego with a tart fruit like quince (traditional) or apricots.

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John_Wick_Detroit•

Extra sharp cheddar spread. I'd eat that shit off the floor of an airport.

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LEIFeyOP•

You should try Widmer's Brick Cheese Spread. It's so good.

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[deleted]•

[deleted]

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LEIFeyOP•

Someone else mentioned a Carolina Reaper jack cheese, which I'm intrigued by. Big fan of cheeses with peppers/onions already in them.

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CuriousNichols•

Gimme a nice pile of burrata on some olive oil sourdough toast with some fig jam on the side... I will fuck it up any day. 🤤

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LEIFeyOP•

Honestly, just some good olive oil and salt/pepper and I'm going to eat that bitch.

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CuriousNichols•

Ooooooh fuck yeah bro. Cheese rocks.

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DC1010•

Apricot Stilton. I could eat a hunk of it with Breton crackers all day long.

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LEIFeyOP•

I don't see a lot of fruited Stiltons in the US. Is this more of a British thing?

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DC1010•

I find mine at Wegman's. They've got a decent cheese selection. You can also sometimes find it at Whole Foods.

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LEIFeyOP•

I'll have to take a peek next time I'm at Wholefoods.

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