Cheese!

:P

A traditional cheese from the Champagne, similar cheeses are made in Burgundy as well.
A little like Munster, but milder - the real trick is to pour Marc de Champagne /Marc de Bourgogne over it, prior to serving it - best cheese ever.

I guess gorgonzola counts as bleu, so that's the way I voted.

Gorgonzola

Sung to the tune of "Oklahoma"

Gor – gonzola,
It's the cheese that really hits the spot!
It would not be wrong
To say the odor's strong,
And flavor, it really has a lot!

Gor – gonzola,
It's the perfect touch of something new
On your entrecot
Or gnocchi, so
Say goodbye to other cheeses that are blue.

Oh, we know it's Italian – that's grand,
And it stinks up the house to beat the band,
So when we sing
That gorgonzola's king,
We're really saying 'You really stink, gorgonzola,
Gorgonzola, PU!'

Gor – gonzola
Well, it's really, really healthy too,
For you'll get no kiss
From any Miss,
And that way, you never catch the flu!

Gor – gonzola
In the kitchen every single night,
I get my pan,
And if I can,
I put cheese in everything in sight!

Oh, we know it's the finest cheese around,
Whether crumbled, melted or ground,
So when we say,
'Please take it far away,'
We're only saying 'You're really strong, gorgonzola,
Gorgonzola, hooray!'

nt

Nothing like a hearty rye bread and some brie for breakfast.

Living in Wisconsin has its advantages -- we get great local cheese, and because cheese is such a big part of the culture here, there's many, many outlets where we can get great imported cheese, too.

Brennan's Farm Markets carry between (I asked) 1,000 and 2,000 varieties of cheese (a plurality are Wisconsin; the vast majority are American). Sendik's in Brookfield has a walk-in cheese case with a couple hundred varieties of mostly imported cheese.

It's the single remaining producer of limberger cheese in America.

I toured it for business, not pleasure, and it was pretty tolerable till we got to the room full of racks and racks of freshly-made limberger. We were advised to walk through as quickly as possible and hold our breath, but most of us still wound up coughing and gagging, our eyes streaming. The people who work there are completely used to it. Wow!

...like Colby-Jack? Do they count? For that matter, where's Colby by itself? I'd also like to express firm support for whoever wrote in Muenster. And no-one has even mentioned American cheese yet (I suppose someone will try to use that as more proof that Liberals hate America)...

i had it last night in my salad.

my life is a ROLLERCOASTER i tell ya!!

in a grilled cheese sandwich, you can't beat it.

I went with a cheese that had a chance and voted Gouda. Get real, contrarians: "A vote for Muenster is a vote for Cheddar!!"

A world of cheeses
Deliciously made for you and me
Flavors like Provolone and Brie
Each with its own ethnicity.
So many cheeses
Are available all around the world for you to eat
Especially good with crackers and meat
A nice yummy treat.

Thousands of cheeses
The texture of some can be real gooey
Others are quite firm and chewy
Some are better when mildewy.
Bountiful cheeses
When you take a big whiff a few
Will make you want to spew
A real stinkeroo.

It's incredible just how many kinds there are
From countries near and far
It's really quite bizarre.
Now from the mouths of cheeses big and small
We proudly present to you
The cheese roll call.

"I am the British cheese Wensleydale, lightly
pressed and smooth textured with a subtle
milky flavor which is clean and refreshing."

"Welcome, Wensleydale!"

"G'day! I am Australian Cheddam, an
innocuous, golden yellow, rindless block
inspired by Cheddar and Edam!"

"Welcome, Cheddam!"

"I am the German cheese Edelpilzkäse, a fine,
blue-veined cheese with a pale ivory paste
and very dark veins traveling vertically
through me."

"Welcome, Edelpil... Edel... oh, willkommen!"

"I am the French cheese Brie, a soft,
unpressed, naturally drained cow's milk with
white rind flora, molded into large flat disks
and ripened for three to four weeks."

"Thank you, cheeses! I want to eat you all!"

Oh, how I like my cheeses
Cheese from around the world
Cheese is the taste that pleases
Cheese from around the world (sing with me, cheeses!)

Oh, how I like my cheeses
Cheese from around the world (everybody!)
Cheese is the taste that pleases
Cheese from around the world

Around this great big world
Around this big cheese world
Around this great big world
Around this big -- cheese -- world!

Mmm... yummy! Narf!

smells like the jockstrap hamper in the Manchester United locker room, tastes like heaven. Stilton, the cheese of the gods!

<homer> drooooooooooooool </homer>

better than swiss

So is cheddar. So is all of it really.
Not too fussy about cheese here. :D

They're out favorite.

n/m

Must be served at room temperature.

Baby mozzarella is lovely with fresh basil and olive oil, and the regular kind is indispensible for a properly gooey, drippy pizza.

And then there's marscapone, the thick, sweet, creamy cheese that makes tiramisu so addictive.

California produces some of the finest artisanal cheeses in the country, including my favorite, Vella Dry Jack - an aged Monterey Jack with a flaky texture and sharp flavor like parmesan reggiano. Cowgirl Creamery is also well-known and not too far from you, located in Point Reyes.

And I don't mean the crap they make here, no offense Wisconsinites. I mean the stuff you get from Italia, just a bit hard and crystal-y. It burns your mouth just a bit. Wrap a breadstick with some prosciutto and eat that with a bite of provalone... Yum!

Believe it or not it is really good-if you like really creamy chocolate goodness. It will clog your arteries but a small amount won't hurt. Google it for lot's of recipes-they are all pretty much the same.

For the real stuff -I am now enjoying Irish Cheddars

THE grilled-cheese cheese.