***Official - Dan Lambskins Top 50 Cheeses*** (1 Viewer)

[Dan Lambskin]

35 - Raclette
Country of origin- Switzerland

Raclette is a Swiss dish that involves heating cheese and scraping off the melted part. It's often served with boiled potatoes, charcuterie, and vinegar-seasoned condiments. The dish is said to have originated in the Swiss Alps, when shepherds would heat cheese on an open fire to keep them going. The term "raclette" comes from the French word racler, which means "to scrape

Got to try this in Paris, it was pretty tasty IIRC. Don’t remember exactly where, some little restaurant on the other side of the river from the Louvre

 

[DA RAIDERS]

35 - Raclette
Country of origin- Switzerland

Raclette is a Swiss dish that involves heating cheese and scraping off the melted part. It's often served with boiled potatoes, charcuterie, and vinegar-seasoned condiments. The dish is said to have originated in the Swiss Alps, when shepherds would heat cheese on an open fire to keep them going. The term "raclette" comes from the French word racler, which means "to scrape

Got to try this in Paris, it was pretty tasty IIRC. Don’t remember exactly where, some little restaurant on the other side of the river from the Louvre

It’s really cool when done right. We’ve had it at deer valley. where they have a giant wheel of raclette, 2’ in diameter, in the contraption that holds it near the fire. The fireplaces are 3’x5’. Really fun experience.

 

[the moops]

Really fun experience.

It is. The cheese itself is nothing special though

 

[DA RAIDERS]

Really fun experience.

It is. The cheese itself is nothing special though

Agreed. It needs accoutrements

 

[Scoresman]

We have a Raclette machine and do a meal once a year. It really is fun.

My extended family is Belgian, and they do it really well there. The potatoes, charcuterie and especially the condiments. They have every condiment imaginable there and bring them all out for Raclette. There were at least 20 bottles on the table of various mayos and sauces.

 

[Dan Lambskin]

We have a Raclette machine and do a meal once a year. It really is fun.

My extended family is Belgian, and they do it really well there. The potatoes, charcuterie and especially the condiments. They have every condiment imaginable there and bring them all out for Raclette. There were at least 20 bottles on the table of various mayos and sauces.

Mmm…mayo

 

[Drunken knight]

about 25 years ago we visited Switzerland, Germany, and Austria (and a night around lake Como).

fondue in grindelwald. raclette in gruyere... also visited Zurich and Lucerne

 

[the moops]

fondue in grindelwald

I laughed a lot at this

x.com

x.com

 

[Eephus]

Tallegio smells like a pair of socks that have been worn everyday for 10 years without being washed, then dipped in feces.

...but in a good way

 

[BassNBrew]

cream cheese, but it has to be whipped.

Versatility will definitely play a role in the rankings

That said, if I ever come across a non-dessert recipe and cream cheese is part of it it’s an instant toss

Venison cube steak rolled up with cream cheese and diced jalapeno peppers wrapped with bacon and slathered with BBQ sauce. Bro-in-law's comment...that's the single best bit of food I've had in my life.

 

[BassNBrew]

48 - Easy Cheese
Country of Origin - USA

Easy Cheese is the trademark for a processed cheese spread product distributed by Mondelēz International. It is also commonly referred to by generic terms such as "spray cheese", "squirt cheese", "cheese in a can", and/or "cheese cans

That’s right cheese snobs, it’s that kind of list. A can of spray cheese and some ritz crackers was quite a treat growing up. While my easy cheese consumption has dropped considerably over the years, it still holds a special place in my heart

42 - cheez-whiz
Country of origin - USA

Cheez Whiz is a processed cheese sauce or spread made by Kraft Foods. It was first sold in 1952 and is still in production today. Cheez Whiz is a creamy cheese dip made with real cheese and has a mild cheddar taste. It can be used as a topping for steak sandwiches, burgers, French fries, and nachos

It’s cheese enough for me. It has its uses, like being a subpar option for cheesesteaks. Might be what they use on chili cheese fries at some places

Not related to anything in particular, but was wondering has anyone every seen @Dan Lambskin and @timschochet in a room together at the same time?

 

[Dan Lambskin]

34 - Halloumi
Country of origin- Cyprus

Halloumi is a semi-hard, brined cheese that originated in Cyprus. It can be made from cow, sheep, or goat's milk. Halloumi has a high melting point and firm texture, making it ideal for grilling or frying. It has a salty, tangy flavor, similar to feta and mozzarella.

I’m in a pretty heavily populated middle eastern area, so I see this at restaurants from time to time, especially on sandwiches and stuff. Have yet to experiment with it at home but think im going to try some things with it

 

[Dan Lambskin]

33 - Comté
Country of Origin - France

Comté is a semi-hard, pale yellow cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. It's aged in the cool, humid caves of the Alps, where it absorbs moisture from the walls. The cheese is made from milk from Montbéliarde cows that eat Alpine grasses, herbs, and flowers. The milk is heated in copper vats and cultured with whey and mesophilic and thermophilic cultures

Another one where my experience has been limited to cheese plates.

 

[Scoresman]

Grilled Halloumi is really, really good. We always order it as an appetizer when available at middle eastern restaurants.

 

[the moops]

Grilled Halloumi is really, really good. We always order it as an appetizer when available at middle eastern restaurants.

Yep - real good stuff

 

[Dan Lambskin]

32 - Roquefort
Country of Origin - France

Roquefort is a blue cheese made from sheep's milk in the Combalou caves of Roquefort-sur-Soulzon, France. It's known for its sharp, tangy, salty flavor and its rich, creamy texture.

We stay in France for a stinky cheese variant. I feel like these types are always pretty polarizing. I’m generally a fan but in small doses. Too much can really overpower a dish

 

[Dan Lambskin]

31 - Oaxaca
County of Origin - Mexico

Oaxaca cheese is a semi-soft, white cheese that originated in the Mexican state of Oaxaca. It's made from cow's milk, but goat's milk can also be used. The cheese curds are stretched and formed into long ropes, which are then wound into balls or braids. The stretching process gives Oaxaca cheese its characteristic stringy texture

Good as a snack, but also in Mexican cuisine. Sprinkle it, melt it, whatever.

 

[Eephus]

32 - Roquefort
Country of Origin - France

Roquefort is a blue cheese made from sheep's milk in the Combalou caves of Roquefort-sur-Soulzon, France. It's known for its sharp, tangy, salty flavor and its rich, creamy texture.

We stay in France for a stinky cheese variant. I feel like these types are always pretty polarizing. I’m generally a fan but in small doses. Too much can really overpower a dish

Great on a steak because you can spoon the melted cheese and beef juice mixture on top of whatever starch you're eating.

 

[Dan Lambskin]

32 - Roquefort
Country of Origin - France

Roquefort is a blue cheese made from sheep's milk in the Combalou caves of Roquefort-sur-Soulzon, France. It's known for its sharp, tangy, salty flavor and its rich, creamy texture.

We stay in France for a stinky cheese variant. I feel like these types are always pretty polarizing. I’m generally a fan but in small doses. Too much can really overpower a dish

Great on a steak because you can spoon the melted cheese and beef juice mixture on top of whatever starch you're eating.

Im not typically a cheese on steak guy but in this case I would like to subscribe to your newsletter

 

[Dickies]

Manchego a couple spots in front of Cheez Whiz?

 

[heckmanm]

:bleu dot:

 

[Drunken knight]

 

[Dan Lambskin]

I’ll try to get more out tomorrow / Friday

 

[Scoresman]

You're really aging this thread like a nice Parmigiana Reggiano.

 

[Snoopy]

Don't cut the cheese list short.

 

[The Gator]

please rate this cheese

Story Link

 

[Drunken knight]

You're really aging this thread like a nice Parmigiana Reggiano.

or a gouda, or jack (mmmm vella)

 

[Brunell4MVP]

Got a feeling this thread is headed for #1 - Kraft American Singles

 

[Dan Lambskin]

30 - Havarti
Country of Origin - Denmark

Havarti is a semi-soft, creamy, and buttery cow's milk cheese that originated in Denmark. It has a springy texture and subtle sweet and acidic notes. Havarti can be sliced, grilled, or melted, and is great for both the main course and dessert

Good cheese for like cheese and crackers or spicing up a turkey sandwich. Also lends itself to additives (I recall having a dill havarti or something)

 

[Dan Lambskin]

29 - Kasseri
Country of Origin - Greece

Kasseri is a medium-hard or hard pale yellow cheese made from pasteurized or unpasteurized sheep milk and at most 20% goat's milk.

Opa!

 

[Dan Lambskin]

28 - Asiago
County of Origin - Italy

Asiago is a semi-hard cheese made from cow's milk that originated in the town of Asiago, Italy. It can be sold fresh or aged, and its texture ranges from semi-soft to firm depending on its age. Young Asiago has a smooth texture, while aged Asiago is crumbly

I feel like this was the “it” cheese for awhile, when you’d see angus burgers on an artisan bun and things like that, I’m sure marketing execs were like “just it it with some Asiago”

I feel it’s best suited for baking onto breads (Hungry Howies Asiago flavored crust is pretty solid) but it’s fine sliced or whatever too

 

[Dan Lambskin]

27 - Queso Fresco
Country of Origin - Mexico

Queso fresco is a Mexican cheese whose name literally means “fresh cheese.” Queso fresco is a type of queso blanco, or white cheese, made from cow's milk alone or from a combination of cow and goat milk, and acidified with rennet, lemon juice, or vinegar

Good Mexican cheese, although I prefer others (more on that later)

 

[Dan Lambskin]

26 - Gruyère
Country of Origin - Switzerland

Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It's named after the town of Gruyères in Fribourg.




Gruyère is made from raw cow's milk and animal rennet. The cheese is slowly matured in cellars, where each wheel is turned, lightly brined, and brushed.

Gruyère is a firm cheese with a pale yellow color and a rich, creamy, slightly nutty taste

I like to add a little to my Mac and cheese, good overall cheese though

With that we close out the top 25, only the best and most respected cheeses remain

 

[DA RAIDERS]

: poursoneoutformanchego:

 

[Cowboysfan8]

30 - Havarti
Country of Origin - Denmark

Havarti is a semi-soft, creamy, and buttery cow's milk cheese that originated in Denmark. It has a springy texture and subtle sweet and acidic notes. Havarti can be sliced, grilled, or melted, and is great for both the main course and dessert

Good cheese for like cheese and crackers or spicing up a turkey sandwich. Also lends itself to additives (I recall having a dill havarti or something)

This is a great cheese to smoke

 

[AAABatteries]

Some good cheeses just listed. Like all of them but Gruyère and Havarti two favorites of those

 

[Scoresman]

30 - Havarti
Country of Origin - Denmark

Havarti is a semi-soft, creamy, and buttery cow's milk cheese that originated in Denmark. It has a springy texture and subtle sweet and acidic notes. Havarti can be sliced, grilled, or melted, and is great for both the main course and dessert

Good cheese for like cheese and crackers or spicing up a turkey sandwich. Also lends itself to additives (I recall having a dill havarti or something)

This is a great cheese to smoke

Interesting. Do you roll it like a joint or use a pipe/bong?

 

[Cowboysfan8]

30 - Havarti
Country of Origin - Denmark

Havarti is a semi-soft, creamy, and buttery cow's milk cheese that originated in Denmark. It has a springy texture and subtle sweet and acidic notes. Havarti can be sliced, grilled, or melted, and is great for both the main course and dessert

Good cheese for like cheese and crackers or spicing up a turkey sandwich. Also lends itself to additives (I recall having a dill havarti or something)

This is a great cheese to smoke

Interesting. Do you roll it like a joint or use a pipe/bong?

Either, but it’s a ***** to keep lit fyi

 

[nirad3]

LOVE havarti on a burger... HATE gruyere.

Mmm.... cheeeeeese....

 

[Snoopy]

LOVE havarti on a burger... HATE gruyere.

Mmm.... cheeeeeese....

 

[Leroy Hoard]

With that we close out the top 25, only the best and most respected cheeses remain

I bow down in respect to the final 25, o keeper of the cheeses.

 

[The Gator]

Gruyère is great for Mac-n-cheese

 

[Drunken knight]

26 - Gruyère
Country of Origin - Switzerland

Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It's named after the town of Gruyères in Fribourg.




Gruyère is made from raw cow's milk and animal rennet. The cheese is slowly matured in cellars, where each wheel is turned, lightly brined, and brushed.

Gruyère is a firm cheese with a pale yellow color and a rich, creamy, slightly nutty taste

I like to add a little to my Mac and cheese, good overall cheese though

With that we close out the top 25, only the best and most respected cheeses remain

LOVE havarti on a burger... HATE gruyere.

Mmm.... cheeeeeese....

Gruyere is one of my favorite "basic" cheeses.

 

[Scoresman]

With that we close out the top 25, only the best and most respected cheeses remain

I bow down in respect to the final 25, o keeper of the cheeses.

Only the best and most respected left. That surely eliminates American...

 

[Eephus]

26 - Gruyère
Country of Origin - Switzerland

Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It's named after the town of Gruyères in Fribourg.




Gruyère is made from raw cow's milk and animal rennet. The cheese is slowly matured in cellars, where each wheel is turned, lightly brined, and brushed.

Gruyère is a firm cheese with a pale yellow color and a rich, creamy, slightly nutty taste

I like to add a little to my Mac and cheese, good overall cheese though

With that we close out the top 25, only the best and most respected cheeses remain

Tough break for Gruyere who made it out of the very tough Swiss regionals only to fall in the bottom half of the finals.

 

[shuke]

American cheese definitely has its place

It's biggest place is probably the fancy "queso" that many Americans love at Mexican places.

"Queso" is white American pasteurized processed cheese food product. The cheapest stuff you can buy at the deli.

No way this is true.

 

[Drunken knight]

More authentic is queso fundido… made with a variety of Mexican cheeses and sometimes chorizo.

we find queso in Texas and Chili’s

 

[rockaction]

Learning **** in this thread . . .

I think . . .

 

[BLOCKED_PUNT]

has

Spoiler: best cheese ever

Head cheese

been mentioned yet?

 

[DA RAIDERS]

With that we close out the top 25, only the best and most respected cheeses remain

I bow down in respect to the final 25, o keeper of the cheeses.

Only the best and most respected left. That surely eliminates American...

19 is the over/under