Most Versatile Cheese (4 Viewers)

[Ditkaless Wonders]

Oh, careful with any alcohol in the fondue, keep it very light. It seems to impede a smooth melt and blend, I do not know why, but I am sure Alton Brown has an explanation.

 

[Thunderlips]

Most versatile is cheddah. No other way about it.

One to live without is probably provolone as it's good for sandwiches and pizza.

 

[RUSF18]

And, from talking to lots of people in restaurants/bars/pizza places, their basic "cheese pizza" is either straight cheddar or a 50/50 cheddar/mozzarella mix.

Bull####

Yeah. I've read 95% of Eminence's posts and this is still the dumbest thing ever written on here.

 

[MC Gas Money]

Not really versatile, but im a huge fan of manchego.

Sheep cheese is the shizzle.

 

[RUSF18]

No results found for 'ricotta'.
can use with pasta, salad or even as a desert.

"versatile"

I LOVE RICOTTA

When facing the gauntlet of options in NYC pizza places, those with giant dabs of ricotta will always shoot to the top of the list.

 

[sdp1226]

Mmmmmm...... 64 slices of American Cheese.

 

[RUSF18]

The most prominent cheese I haven't seen mentioned yet is feta. Another great one.

 

[El Floppo]

No results found for 'ricotta'.
can use with pasta, salad or even as a desert.

"versatile"

versatile? yes

good? no

is this the "favorite cheese" thread?

 

[fantasycurse42]

The most prominent cheese I haven't seen mentioned yet is feta. Another great one.

Usually gets pigeon holed to Greek food IMO.

 

[the moops]

No results found for 'ricotta'.
can use with pasta, salad or even as a desert.

"versatile"

versatile? yes

good? no

is this the "favorite cheese" thread?

Apparently maybe

 

[msommer]

The most prominent cheese I haven't seen mentioned yet is feta. Another great one.

Usually gets pigeon holed to Greek food IMO.

Awesome in salads or melted with spinach on a grilled chicken breast. Would not be my choice for most versatile, though

 

[RUSF18]

The most prominent cheese I haven't seen mentioned yet is feta. Another great one.

Usually gets pigeon holed to Greek food IMO.

Awesome in salads or melted with spinach on a grilled chicken breast. Would not be my choice for most versatile, though

Great in omelettes as well, but agreed. Mentioned it because it seemed like every other good cheese was brought up and I wanted to give it the credit it deserves before the Rockefellers over here kept dominating the discussion.

 

[TheIronSheik]

What's that one cheese they eat in Europe that has maggots in it? Not that one.

 

[glumpy]

I think "most versatile" = cheddar. There are a lot of varieties of cheddar as well.

 

[Mr. Ected]

Oh, careful with any alcohol in the fondue, keep it very light. It seems to impede a smooth melt and blend, I do not know why, but I am sure Alton Brown has an explanation.

Melting Pot only puts a shot or so into cheese/chocolate fondues.

Love that place, fun to go with kids for their b-days.

 

[nittanylion]

What's that one cheese they eat in Europe that has maggots in it? Not that one.

Mimolette, from France, is one, although it's infested with cheese mites, not maggots. They're almost microscopic, so it's not that much of an issue from a visual/textural standpoint. If you can get past that, it's delicious, and something you Parmesan fans would really enjoy...

Casu Marzu, from Sardinia, is probably the one most people associate with 'maggot cheese'. I've never tried it, but seen it on either Bourdain or Zimmern or somesuchthing...

 

[Frostillicus]

Someone needs to organize a cheese tournament.

 

[TheIronSheik]

What's that one cheese they eat in Europe that has maggots in it? Not that one.

Mimolette, from France, is one, although it's infested with cheese mites, not maggots. They're almost microscopic, so it's not that much of an issue from a visual/textural standpoint. If you can get past that, it's delicious, and something you Parmesan fans would really enjoy...

Casu Marzu, from Sardinia, is probably the one most people associate with 'maggot cheese'. I've never tried it, but seen it on either Bourdain or Zimmern or somesuchthing...

Yeah. I think that's the one. Saw it on one of those shows, too.

 

[Frostillicus]

Someone needs to organize a cheese tournament.

Ok i did.

 

[Jack White]

Someone needs to organize a cheese tournament.

Ok i did.

Voted, but you need to change "best" to "better."

 

[Keith R]

Has to be cheddar. Better in pizza than mozzarella (sorry, fc) as it actually has taste and mozzarella mostly just has the stretchy quality. It can go in sandwiches, burgers, omelets, snacks.

No question in my mind.

Oh c'mon!

I never have had it, or even thought about it, but now I'm really wondering how a pizza with provolone would turn out.

 

[El Floppo]

What is this?

 

[RBM]

No results found for 'ricotta'.

can use with pasta, salad or even as a desert.

"versatile"

That's my pick. Just way too many important uses for ricotta. Plus it's awesome plain or on a crispy cracker. I might prefer a white pizza over a standard pizza. Good crust, gobs of ricotta, some crumbled sausage and spinach. Only downside I see with this is the burger situation, but I don't eat burgers enough for them to factor in.

 

[TenTimes]

great work with the tournament threads

 

[ScottNorwood]

Someone needs to organize a cheese tournament.

Ok i did.

It's everything I've ever dreamed of

 

[loser]

Thanks to its enveloping aroma and exclusive taste, Parmigiano Reggiano is an irreplaceable element in the kitchen where it enhances the flavour, taste and aroma of soups, it enriches many meat courses, it embellishes salads, it accompanies aperitifs, fresh and dry fruit, and nuts. Parmigiano Reggiano is therefore a complete and essential food, it is the tastiest answer to a balanced and functional diet in todays lifestyles, where physical wellbeing, vitality and dynamism are key.

Is this a quote from Giada?

Giada can talk? I've been watching her for years, and I still can't boil water.

 

[Frostillicus]

Someone needs to organize a cheese tournament.

Ok i did.

Voted, but you need to change "best" to "better."

Nah

 

[snore]

Its not a party without havarti.

 

[CowboysFromHell]

What, no love for goat?

 

[fantasycurse42]

What, no love for goat?

Easy delicious appetizer:

Goat cheese, sprinkle wi a tiny bit of olive oil, put in toaster oven for about 8-10 minutes, toast some pitas, enjoy.

 

[CowboysFromHell]

What, no love for goat?

Easy delicious appetizer:

Goat cheese, sprinkle wi a tiny bit of olive oil, put in toaster oven for about 8-10 minutes, toast some pitas, enjoy.

Ever have it on a hamburger? Game changer.

 

[fantasycurse42]

What, no love for goat?

Easy delicious appetizer:

Goat cheese, sprinkle wi a tiny bit of olive oil, put in toaster oven for about 8-10 minutes, toast some pitas, enjoy.

Ever have it on a hamburger? Game changer.

I have

 

[skol asylum]

Sharp Cheddar Easy Cheese in the can.

 

[RUSF18]

What, no love for goat?

Easy delicious appetizer:

Goat cheese, sprinkle wi a tiny bit of olive oil, put in toaster oven for about 8-10 minutes, toast some pitas, enjoy.

Ever have it on a hamburger? Game changer.

Ever have it on a finger? Game changer.

Cheese is just the best.

 

[ummich10]

I'll be contrarian and say blue cheese \ gorgonzola. I've sprinkled it on pizza, salads, and pasta. Goes great on burgers, sandwiches, and with chicken wings. I'll eat it plain as well.

Could you eat a pizza that just had crumbly blue as the sole cheese? Over the whole pie?

Absolutely!

 

[grateful zed]

not most versatile, but my fav:

cambozola

It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola and features a smooth, creamy texture with a subdued blue flavour.

 

[msommer]

Has to be cheddar. Better in pizza than mozzarella (sorry, fc) as it actually has taste and mozzarella mostly just has the stretchy quality. It can go in sandwiches, burgers, omelets, snacks.

No question in my mind.

Oh c'mon!

I never have had it, or even thought about it, but now I'm really wondering how a pizza with provolone would turn out.

Turns out really well actually. They do it a lot in Brazil

 

[Mr. Pickles]

I don't think that cheddar would be better on pizza but it will do when I think about some foods that I eat that have cheddar.

A good homemade macaroni and cheese(extra) pie made with cheddar is awesome. Mozzarella, not so much.

I can live without the macaroni and cheese pizza.

I like cheese pizza. It is pretty much the only kind of pizza I get. Especially when there is a group of people. I have no desire to listen to people haggle over all the different toppings, so I just get cheese. Everyone likes cheese pizza. Maybe not as much as some other kind, but it makes everyone somewhat happy.

Cheese pizza is for children.

 

[MC Gas Money]

Its not a party without havarti.

Aldi has a nice dill havarti. I always keep some in the fridge for snacking.

 

[heckmanm]

not most versatile, but my fav:

cambozola

It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola and features a smooth, creamy texture with a subdued blue flavour.

Great cheese.

 

[chet]

Look what arrived for me today. A gift from some friends.

 

[SaintsInDome2006]

In real life unfortunately it's provolone and there is a lot of bad provolone being sold in the world.

On the positive side I saw this awesome gourmet raclette grill today for $110, it's a Swissmar Like this one. is that a good deal? Also how much trouble is it to really use these?

 

[ProstheticRGK]

Muenster cheese is the SOD.

 

[Mister CIA]

This thread inspired me to pickup some Havarti w/dill and Fontina today.

 

[Binky The Doormat]

I would have to go brie here.

 

[tommyboy]

In real life unfortunately it's provolone and there is a lot of bad provolone being sold in the world.

On the positive side I saw this awesome gourmet raclette grill today for $110, it's a Swissmar Like this one. is that a good deal? Also how much trouble is it to really use these?

The most disgusting cheese there is

 

[tommyboy]

Most useful would be parmigian.

Most amazing, sharp cheddar or smoked gouda

 

[ShamrockPride]

Guys I am looking to expand my cheese tastes. Great stuff. Can anyone provide opinions and/or best uses (sandwich/crackers/alone) on Muenster and Havarti?

 

[otb_lifer]

it's provolone 

WISDOM  

 

[ProstheticRGK]

Guys I am looking to expand my cheese tastes. Great stuff. Can anyone provide opinions and/or best uses (sandwich/crackers/alone) on Muenster and Havarti?

I like both of these for the creamy richness. Sandwiches, they stand up great to horseradish and roast beef, or really salty ham. On crackers for snacking, pair them with something acidic or spicy: really good olives, pickled vegetables, hot peppers, salty cured meat. You can't go wrong.