Old Croc is one of my faves.

Last edited Fri Jun 13, 2025, 02:10 PM - Edit history (1)

They make other cheeses too.

Btw a sharp cheddar and a good Mexican Queso Fresco are nice too. Munster which is
harder to find makes a great grilled cheese sandwich.

There is a place in Middlefield that makes it and I order gift baskets from them for Christmas presents.
All their cheeses are delicious!

soooooo good.

Sharp cheddar is the best. I also love other cheeses, though, depending on dishes and pairings.

1,000 day aged Gouda.

Spaghetti wouldn't be spaghetti without parmesan cheese.

Brie


Asiago

mixes well with any combination of Parmesan, Mozzarella, and Romano!

Especially delicious on a bagel.

Found a 40 year old block of cheddar. Oh I paid dearly for it, but it was so incredible,
Check out Carr Valley Cheese, . They make it on-site with milk from their own cows. all organically made, cheddar are incredible, as are the blues ( cave aged).
If you are near Maustin , Wi,, on I90
Stop under the big mouse, and go into that cheese shop.
Koz

Great selections

NOOOO JACK! Just colby.

Made right here on the Oregon coast!

mango Stilton, gouda, asiago, soft goat cheese, parmesan, reggiano, just about any cheese except the moldy kinds like brie and Camembert, or stinky ones like Limburger. The addition of cheese makes almost anything edible, sometimes even Brussels sprouts. Maybe.

I obviously am not a sharp fan, like creamy so much more.

test it out.

I forgot to mention brie - yummm

Last edited Thu Jun 12, 2025, 05:05 PM - Edit history (1)

Provolone may smell like dirty socks but it tastes like heaven!

Love a double or triple cream brie. Cheddar (from england). Jarlsberg Swiss. Used to love stilton, but it don't love me, lol. (Same with blue cheese and gargonzola). Oh, man so many cheeses, not enogh time to try them all. Only one I have no interest in trying is limberger.

Butterkase or goat cheese are excellent on salads.

We both love all kinds of cheeses, but I'd say Swiss is my go-to.
Sharp taste, with a little nuttiness. Melts well too for burgers.

My comfort food 😁

others , I like very much. Thank you for sharing.

Feta. It is great on eggs and salads, and the chunks are good all by themselves for snacking.

Second place goes to Sharp Cheddar in a Nice Gooey Grilled Cheese Sandwich to dunk in a Cup of Tomato Basil Soup.

feta at a Greek Deli. We had one half + mile away.

Only back then they kept it in brine! Uck. Had to rinse, rinse , and rinse it off!

I have purchased Feta in brine and it was good. However, I usually just buy a container that has pre-crumbled chunks. It is much easier to use that way, and I won't use nearly as much as I would with a big block to break chunks off of.
By the way, have you ever tried putting crumbled Feta on a fried egg and putting it in a sandwich? These are delicious.

Pecarino, extra sharp Cheddar, Muenster, feta, pepper and ghost jack, parm, romano and blue cheeses.

Makes a good ham&cheese, a good omelet.

for it.

(probably means "sharp" in Italian or something like that.

I got to try it, and didn't like it.
.Fast forward, about 30 ish years, tried it again, and yuuuum!

In fact this just reminded me of where I found it. Wonder if that grocery store still has it?! A future trip planned. 👍😄

order from it in the late 1960's. NBachers 👍gave me the link.

[url=https://postimg.cc/NLZMNzDL][img][/img][/url]

They will all tug at your heart with the love and the beauty of the Kerrygold families and farms.

https://www.kerrygoldusa.com/products/

the sharpest cheddar, manchego, parmasan, feta, whole milk mozzarella (i usually buy half skim), blue chesse dressing, Boursin w herbs, and garlic; cream cheese (plain, or w herbs & garlic), Trader's cheddar w carmilized onions, kesseri (Greek), Jarlsberg.
All Yuuuuum!😄

At one specialty grocery they get these Italian imported parmesan "flakes" about half inch to 1 inch.
Of course, there's many others I like.

When I was a teenager my mom had a year of cheeese-of-the-month club. Fun!!!

HUGE time with feta. I find ways to use it a lot. I have no idea why except I do like it but I also like a lot of cheeses. It just happened all at once.

Available at Costco

Sorry about the bad Italian

But here are a few more people should know about:
-Mimolette
-Le Cremeux
-Hike Bay
-Withersbrook Blue

Cut up Extra Sharp cheddar over broken Doritos Nacho Cheese chips with a sprinkle of Chilli powder. 😄

and more. The best I've had was 12 years old. Crumbled nice when cut and every bite gave a nice sharpness and made your mouth water. I also like some of the English cheeses like Double Gloucester and Red Leicester. Cotswold is a Gloucester with onion and chive. You get a nice little sharpness from it. Cotswold is softer and not aged as long as some Gloucesters.

If you have a cheese shop that carries the Double Gloucester and Red Leicester I encourage you to try them especially for mac-n-cheese or grilled cheese sandwiches. Cotswold I feel is best as a snack cheese since it has the nice onion and chive but you could cook with it. Here's some pictures.

look for it.

Anyway back in later '74 I had a job with NYC a few blocks north, and west of City Hall. I found out about this big cheese shop on Chambers St; Cheese of All Nations.

My expansion of cheese eating was mostly induced by my mom having a cheese-of-the-month club for a year, or so.
So this was intriguing. They had a ton of cheeses. According to an old NY Times article around 1,000 varieties. I think this is where I first had a sharper cheddar, with garlic. A wonderful surprise!

They also had a restaurant on the second floor - International Cheese Club Restaurant. You'd go up these, well, not the spiffy-est stairs. Like ??? In fact when taking friends, and my sis; they'd be "whaaa?".

But you'd go through a door, and there was a very pretty brick-walled, bistro space.

I'm sure I had a few other things but I remember a cheese board; several cheeses, some new to me, fruit, crackers;
and welsh rarebit.

A great place, long gone.

You can click through the pages of a Cheeselovers International catalog here- I use the magnifying glass at the bottom to make it bigger, the better to read Gerard Paul's tempting pitches:

https://archive.org/details/TNM_Cheese_club_catalog_-_Cheeselovers_Internatio_20180224_0134/mode/2up

👍

Born in Wisconsin, cheese is in my blood. There are so many choices, I cannot pick one but here are my favorites

French bleu cheese for starters.

Brie and Camembert come next. Gruyere and Asiago are also favorites.

The “regulars,” of course: Sharp cheddar, Swiss, Provolone, Mozzarella and Parmigiana.

Which cheeses do I dislike? American, Feta, Havarti and CheeseWiz!

Now I feel like an omelet for breakfast.

I may have an addiction to this cheese.

From England, it's a Double Gloucester yellow cheese, with onions and chives added. Remarkably good with beer or wine. Available at cheese shops and many grocery store dairy sections.

Like Colby Jack, too.