Our favorite cheeses:
Boursin — Melt in your mouth creamy. Like melting heaven.
St. Andre — Boursinny in the center, brie-like in the edges… currently my favorite cheese.
Cheddar — The work-horse of cheeses– on burgers, Mexican food, turkey sandwiches… life just wouldn’t be right without cheddar. (#2 adds: the sharper, the better!)
Fresh Mozzarella — Nothing says summer like fresh crusty bread, aged or reduced balsamic vinegar, a touch of sharp Spanish olive oil, bright red tomatoes, fresh picked basil, and thick slabs of fresh buffalo mozzarella.
Parmesan/Romano — Sprinkled on top of many a pasta, this cheese gives it an extra dimension. We buy big chunks, process in the food processor, and stick in the freezer.
Brie– if you haven’t tried it melted over baked pear slices… well, you should.
Of course, we love smokey and nutty cheeses as well. #1 can’t stand goat cheese (it tastes like goat), but there’s so much wonderful deliciousness in the cheeses of the world that it really doesn’t matter.
#2, OTOH, would like to sing the praises of exquisite goat cheese. It even goes with dark chocolate! You can mix it with honey and put it on fruit. Or you can keep it plain and just eat it with crackers or whatever. Soooo delicious!
Feta goes deliciously in Greek food. I don’t mind paneer and I really like cream cheese. I can’t STAND queso fresco. Ick. Blue cheeses of any sort are disgusting as hell. Mizithra is only ok. (#1 noms all of the above! She used to hate blue cheese but has since come to appreciate its creamy bitterness.)
Also, let’s not forget the wonders of gouda, colby-jack, provolone, the occasional muenster, and — our very favorite — local artisan cheeses that you get in tiny bites at various ethnic restaurants. Made with sheep milk or I-don’t-even-know-what. Beyond awesome.
What are your favorite cheeses and why? How do you like them prepared?