>blue stilton best cheese
>>7316052
Wrong.
American cheese best cheese
>accidentally leave carton of milk on bench top over night
>wake up to homemade stilton cheese
>>7316116
>>7316060
I've never actually met anyone who actually likes kraft singles and the like. Everyone just seems to use them for convenience's sake, like Soylent.
blue cheese has that nasty texture to it though
>>7316183
I had one in a burger earlier, they aren't that bad. Those aren't even good American cheese though, the sliced American from a deli is excellent melted on a burger or sandwich.
>>7316187
You've been eating the wrong bleu cheese. Get out off the house now! The cheese is coming from inside the house!
I can never get enough of pepperjack
Just nice thin slices on a cracker or straight into my mouth
I love it
>mfw I am swiss chees master race
i eat havarti cheese everhy day of my stupid life
>>7316236
>bleu cheese
Prästost! I think we have a lot of tasty cheese, but for some reason they never seem to feature outside Sweden.
>>7316052
OP, you nailed it. Stilton is by far the best cheese, even though there are other more "luxurious" blue cheeses, Stilton pairs so well with so many things, it's indispensable.
Now, for second place, I nominate blue D'Affinois (pic related), because even though it's not as versatile as Stilton, it's fucking luscious. (But, it needs to be allowed to come to room temp, unlike the pic, so it softens)
My favorite every day "non-blue" cheese, though, is Butterkase. So tasty and goes with everything.
Definitely chevre
Gotta love it on crackers with basil, thyme, paprika, and black pepper.
I also like to take said mixture and stick a pimento stuffed olive through it with a tooth pick.
Just plain chevre is great though.
>>7316648
this, chevre is my go to stuff
Other than that, gotta get dat manchego, abondance, and camembert
>>7316783
No, I import from France occasionally though, usually during the holidays. I get two for me and two for a friend since they only do orders of four
Chevre shouldn't be hard to get, it's just a soft goat cheese. Abondance is a bit hard, manchego is pretty common from what I've seen, camembert likewise
Gruyere is the best cheese to melt.
>>7316863
Next to your mom's snatch.
>>7316865
>snatch
>>7316052
A ripe Camembert crosshatched with rosemary poked in the cuts, then drizzled with a tiny bit of extra virgin olive oil and thrown in a hot oven until oozing, then served with a warm crusty baguette and a glass of champagne or sparkling apple cider is probably one of my favorite ways to eat cheese.
Also really love Comte. Really fucking sharp aged Cheddar (recently served an incredible 2007 Quebec White Cheddar at a dinner party). Humboldt Fog is a great American goat cheese, gorgeous on a cheese platter (looks reminiscent of Morbier), I served it along with some wildflower and orange blossom honey. Saint Angel is a really mushroomy, almost beefy triple creme Brie-style cheese.
This is probably the cheapest of the bunch, but that really generic smoked Gouda they sell at Costco that's overwhelmed with liquid smoke and bacon? I grew up with that shit and I still enjoy it.
>>7316052
>>7316526
>cheese with mold in it
>>7317765
>omitting the "u" from mould
>>7316183
children love them and loads of people prefer them on burgers
Boschetto al tartufo. All time favorite.
runners up:
Cypress grove purple haze
Roquefort papillon
Taylor farms maple smoked gouda
>>7317791
>being british
reblochon, comte, stilton, pecorino/manchego and a good chevre, all day erry day
with fucking grapes and celery and membrillo fuck yes
i mean i will eat anything but those are all the reasonably common but super good ones imo
