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

[Hawks64]

20 - Velveeta
Country of Origin - USA

Velveeta is a processed cheese product that is similar to American cheese. It was invented in 1918 by Emil Frey and is made from a mixture of old cheeses, emulsifiers, and other ingredients. The FDA doesn't consider Velveeta to be real cheese because of its ingredients and preparation.

Ok hear me out. Despite what that says above, it’s cheese enough for me. Any decent mac and cheese is gonna have a little bit of velveeta in it (search your feelings, you know it to be true). I also use this in the cheesy potatoes I make every Christmas

Can make a cheese sauce in a pinch or throw it on a burger for extra melty goodness

It's never in any mac n cheese I make; mine is excellent. Velveeta =

 

[the moops]

6 - Parmesan
Country of Origin - Italy or USA I guess

For the purpose of these rankings I am differentiating between the stuff you buy in the plastic jar next to the velveeta and parmigiano Reggiano

I always have a jar in the fridge to add to pasta and sometimes pizza

I’m sure I’ll get a flag thrown but it is what it is

I dated an Italian woman for a while.
We made pasta together for the first time and she asked me to get the grated parm. I got the plastic Kraft jar from the fridge. The look she gave me.
We ate in silence until she said "We'll go shopping tomorrow at the Italian grocery store" and shook her head.

It really is a completely different cheese. One is amazing, the other is yet another Americanized waxy cheese product.

Seriously.

 

[Dan Lambskin]

I am a real American
Fight for the rights of every man
I am a real American
And fight for what's right
Fight for your life
When it comes crashing down and it hurts inside
You gotta take a stand, it don't help to hide
If you hurt my friends then you hurt my pride
I gotta lend a hand, it don't help to hide
I am a real American
I fight for the rights of every man
I am a real American
And fight for what's right
Fight for your life
Well, I stand strong about right and wrong
And I don't take trouble for very long
'Cause I got something deep inside of me
A courage is the thing that keeps me free
I am a real American
I fight for the rights of every man
I am a real American
And fight for what's right sing it one more time)
I am a real American
Fight for the rights of every man
I am a real American
And fight for what's right
Fight for your life
If you hurt my friends then you hurt my pride
I gotta lend a hand, it don't help to hide
I am a real American
I fight for the rights of every man
I am a real American
And fight for what's right
Fight for your life
I am a real American
I fight for the rights of every man
I am a real American
And fight for what's right
Fight for your life

1 - American Cheese
Country of Origin - Switzerland (wait what?)

American cheese is a processed cheese made from cheddar, Colby, or similar cheeses, along with sodium citrate. It has a mild, creamy, and salty flavor, a medium-firm consistency, and a low melting point

American cheese is a good source of calcium and high-quality protein. It also has a longer shelf life than other cheeses. However, it should be consumed in moderation due to its high saturated fat and sodium contents

Though commonly associated with America due to it's misleading moniker, American cheese was invented in Switzerland by two food chemists.

That’s right folks, this cheese gets its own intro song . Like many things, it may have not been invented here, but we damn well perfected it
Cheeseburgers might just be my favorite food, and American is clearly the best cheese for the job. Dont believe me? You have one of the best chefs in the world in agreement

- YouTube

Auf YouTube findest du die angesagtesten Videos und Tracks. Außerdem kannst du eigene Inhalte hochladen und mit Freunden oder gleich der ganzen Welt teilen.

youtu.be

American cheese is the best cheese for a cheeseburger because it melts without splitting

Also makes a great grilled cheese, sure you can add in some secondary cheeses if you like, but American on some sourdough dipped in tomato soup is top notch

I hope everyone enjoyed this little countdown. Please don’t take it to seriously but do go ahead and flame away. I can take it

Looking forward to any omissions.

 

[Hawks64]

colby jack, monterrey jack, and pepper jack

what in holy hell is going on in here

Kraft Parmesan

 

[Dan Lambskin]

20 - Velveeta
Country of Origin - USA

Velveeta is a processed cheese product that is similar to American cheese. It was invented in 1918 by Emil Frey and is made from a mixture of old cheeses, emulsifiers, and other ingredients. The FDA doesn't consider Velveeta to be real cheese because of its ingredients and preparation.

Ok hear me out. Despite what that says above, it’s cheese enough for me. Any decent mac and cheese is gonna have a little bit of velveeta in it (search your feelings, you know it to be true). I also use this in the cheesy potatoes I make every Christmas

Can make a cheese sauce in a pinch or throw it on a burger for extra melty goodness

It's never in any mac n cheese I make; mine is excellent. Velveeta =

You’re doing it wrong

 

[Hawks64]

20 - Velveeta
Country of Origin - USA

Velveeta is a processed cheese product that is similar to American cheese. It was invented in 1918 by Emil Frey and is made from a mixture of old cheeses, emulsifiers, and other ingredients. The FDA doesn't consider Velveeta to be real cheese because of its ingredients and preparation.

Ok hear me out. Despite what that says above, it’s cheese enough for me. Any decent mac and cheese is gonna have a little bit of velveeta in it (search your feelings, you know it to be true). I also use this in the cheesy potatoes I make every Christmas

Can make a cheese sauce in a pinch or throw it on a burger for extra melty goodness

It's never in any mac n cheese I make; mine is excellent. Velveeta =

You’re doing it wrong

I clearly am not. It's a delightful gooey cheddar/parmesan reggiano masterpiece, and even better when smoked.

 

[the moops]

We waited 3 weeks for this

 

[Scoresman]

Dan did not disappoint with that number one. After reading the Arby's callout, I knew what was in store.

 

[Scoresman]

Also it's a processed cheese product, not a cheese.

 

[AAABatteries]

3 types of jack but just 1 type of cheddar?

Pimento cheese is usually made with cheddar I believe.

 

[DA RAIDERS]

Arby's Beef and Cheddar callout. C'mon....

That ain’t cheddar

 

[AAABatteries]

Thanks Dan! There’s a few in the top-50
I was not familiar with but plan to change that.

 

[massraider]

I am a real American
Fight for the rights of every man
I am a real American
And fight for what's right
Fight for your life
When it comes crashing down and it hurts inside
You gotta take a stand, it don't help to hide
If you hurt my friends then you hurt my pride
I gotta lend a hand, it don't help to hide
I am a real American
I fight for the rights of every man
I am a real American
And fight for what's right
Fight for your life
Well, I stand strong about right and wrong
And I don't take trouble for very long
'Cause I got something deep inside of me
A courage is the thing that keeps me free
I am a real American
I fight for the rights of every man
I am a real American
And fight for what's right sing it one more time)
I am a real American
Fight for the rights of every man
I am a real American
And fight for what's right
Fight for your life
If you hurt my friends then you hurt my pride
I gotta lend a hand, it don't help to hide
I am a real American
I fight for the rights of every man
I am a real American
And fight for what's right
Fight for your life
I am a real American
I fight for the rights of every man
I am a real American
And fight for what's right
Fight for your life

1 - American Cheese
Country of Origin - Switzerland (wait what?)

American cheese is a processed cheese made from cheddar, Colby, or similar cheeses, along with sodium citrate. It has a mild, creamy, and salty flavor, a medium-firm consistency, and a low melting point

American cheese is a good source of calcium and high-quality protein. It also has a longer shelf life than other cheeses. However, it should be consumed in moderation due to its high saturated fat and sodium contents

Though commonly associated with America due to it's misleading moniker, American cheese was invented in Switzerland by two food chemists.

That’s right folks, this cheese gets its own intro song . Like many things, it may have not been invented here, but we damn well perfected it
Cheeseburgers might just be my favorite food, and American is clearly the best cheese for the job. Dont believe me? You have one of the best chefs in the world in agreement

- YouTube

Auf YouTube findest du die angesagtesten Videos und Tracks. Außerdem kannst du eigene Inhalte hochladen und mit Freunden oder gleich der ganzen Welt teilen.

youtu.be

American cheese is the best cheese for a cheeseburger because it melts without splitting

Also makes a great grilled cheese, sure you can add in some secondary cheeses if you like, but American on some sourdough dipped in tomato soup is top notch

I hope everyone enjoyed this little countdown. Please don’t take it to seriously but do go ahead and flame away. I can take it

Looking forward to any omissions.

The only cheese with slices so valuable they are INDIVIDUALLY wrapped.

The only choice for #1, really

 

[AAABatteries]

My family, for some crazy reason, is fond of white American cheese. It’s ok, but I almost always go with other cheeses for my sandwiches. And the yellow processed crap was good when I was 8 but literally the one use I have for it now is it’s pretty decent on a grilled cheeseburger. There’s better but it’s not bad in that role.

 

[Leroy Hoard]

only cheese with slices so valuable they are INDIVIDUALLY wrapped.

The only choice for #1, really

Agreed. My only problem is sometimes I'm so hungry I forget to take the plastic off.

 

[El Floppo]

I salute Dan for this thread.

Borat goes cheese shopping

youtu.be

 

[scoobus]

Mozzarella robbed.

 

[Scoresman]

only cheese with slices so valuable they are INDIVIDUALLY wrapped.

The only choice for #1, really

Agreed. My only problem is sometimes I'm so hungry I forget to take the plastic off.

This is fine. The cheese is made of plastic. so its the same difference.

 

[Drunken knight]

@Dan Lambskin

why do you hate cheese

 

[Scoresman]

I should've made The Terminator the number one horror movie.

 

[Dan Lambskin]

@Dan Lambskin

why do you hate cheese

I celebrate the entire cheese catalog, except for Casu Martzu

 

[Drunken knight]

@Dan Lambskin

why do you hate cheese

I celebrate the entire cheese catalog, except for Casu Martzu

every cheese has a purpose.

sometimes that purpose is the garbage can

 

[Scoresman]

Was Parmigiano Reggiano even ranked?

 

[Dan Lambskin]

Was Parmigiano Reggiano even ranked?

10th

 

[Scoresman]

Was Parmigiano Reggiano even ranked?

10th

Ok,right.

I think the fact that this was ranked below the waxy kraft parmesan is more questionable than American #1.

If you haven't, I urge you to try grating some parm regianno in its place.

 

[Scoresman]

I think my top 5 are

Manchego
Jack
Cheddar
Parm
Mozzarella

 

[Drunken knight]

Was Parmigiano Reggiano even ranked?

10th

Ok,right.

I think the fact that this was ranked below the waxy kraft parmesan is more questionable than American #1.

If you haven't, I urge you to try grating some parm regianno in its place.

... and pecorino and grana padano are both better than parm

 

[northern exposure]

In my childhood home Cheez Whiz, Velveeta, American cheese (called Kraft Singles) and cheddar were always there. My parents were not adventurous when it came to food.

My first job in sales was with Kraft Foods. That opened my eyes and taste buds to a wide world of cheese. Feta, Colby, Muenster, Jack, Gouda, Gruyere, Blue Cheese, Camembert, Asiago, Ricotta.

I still buy Kraft Singles for grilled cheese and Cheez Whiz too. But Velveeta has not and never will be found in my fridge. Whenever my Mom would go to visit Grandma and Dad was left to feed my brother and I. He'd break out the milk, corn starch and cubes of Velveeta melted to create his "cheese sauce" that we would eat on toast. I'm still traumatized.

 

[the moops]

I think my top 5 are

Manchego
Jack
Cheddar
Parm
Mozzarella

If I am going top 5, I would need variety. Nutty, creamy, stinky, melty. Mine would be in no particular order

extra sharp cheddar
parmigiano reggiano
aged gouda
buffalo mozzarella
triple creme brie

 

[Scoresman]

Was Parmigiano Reggiano even ranked?

10th

Ok,right.

I think the fact that this was ranked below the waxy kraft parmesan is more questionable than American #1.

If you haven't, I urge you to try grating some parm regianno in its place.

... and pecorino and grana padano are both better than parm

This depends highly on usage.

Over pasta? Parm

Over a salad? Pecorino.

Etc.

 

[Drunken knight]

favorite french:
1. chevre
2. brie
3. compte
4. mimolette
5. pick a bleu... roquefort

favorite italian;
1. tellagio
2. burrata/bufalo
3. percorino
4. asiago
5. provolone.. tough knocking out fontina

other:
1. mahon
2. gruyere
3. gouda (parrano)
4. manchego
5. toma
6. dry jack
7. vacherin
8. raclette
9. munster (german/french vs american...also like american)
10. oaxacan

 

[Eephus]

6 - Parmesan
Country of Origin - Italy or USA I guess

For the purpose of these rankings I am differentiating between the stuff you buy in the plastic jar next to the velveeta and parmigiano Reggiano

I always have a jar in the fridge to add to pasta and sometimes pizza

I never refrigerate my parm in a jar We eat it fast enough for it never to mold.

 

[Eephus]

Soft-ripened cheeses were sadly overlooked in the rankings but what do you expect when the ranker doesn't eat the rind of brie. Camembert is an obvious omission but there are lots of excellent regional soft cheeses. @Drunken knight can probably vouch for the greatness of Mt. Tam.

 

[Drunken knight]

Soft-ripened cheeses were sadly overlooked in the rankings but what do you expect when the ranker doesn't eat the rind of brie. Camembert is an obvious omission but there are lots of excellent regional soft cheeses. @Drunken knight can probably vouch for the greatness of Mt. Tam.

oh yes. there are so many wonderful derivatives of the styles. just some cheese makers near us:

mt tam
marin
point reyes
cowgirl
vella
nicasio
spring hill
valley ford

 

[Bob Loblaw]

Soft-ripened cheeses were sadly overlooked in the rankings but what do you expect when the ranker doesn't eat the rind of brie. Camembert is an obvious omission but there are lots of excellent regional soft cheeses. @Drunken knight can probably vouch for the greatness of Mt. Tam.

oh yes. there are so many wonderful derivatives of the styles. just some cheese makers near us:

mt tam
marin
point reyes
cowgirl
vella
nicasio
spring hill
valley ford

Sorry, I lost my notebook on March 13, 2020. Are you in the Northbay?

 

[Desert_Power]

Great thread in here.

 

[Drunken knight]

Soft-ripened cheeses were sadly overlooked in the rankings but what do you expect when the ranker doesn't eat the rind of brie. Camembert is an obvious omission but there are lots of excellent regional soft cheeses. @Drunken knight can probably vouch for the greatness of Mt. Tam.

oh yes. there are so many wonderful derivatives of the styles. just some cheese makers near us:

mt tam
marin
point reyes
cowgirl
vella
nicasio
spring hill
valley ford

Sorry, I lost my notebook on March 13, 2020. Are you in the Northbay?

sonoma county

 

[the moops]

I never refrigerate my parm in a jar We eat it fast enough for it never to mold.

Terrible

 

[Dan Lambskin]

Soft-ripened cheeses were sadly overlooked in the rankings but what do you expect when the ranker doesn't eat the rind of brie. Camembert is an obvious omission but there are lots of excellent regional soft cheeses. @Drunken knight can probably vouch for the greatness of Mt. Tam.

oh yes. there are so many wonderful derivatives of the styles. just some cheese makers near us:

mt tam
marin
point reyes
cowgirl
vella
nicasio
spring hill
valley ford

“Excuse me, but do you have any Humboldt Fog”

-cheese nerd version of the grey poupon commercial

 

[Scoresman]

I never refrigerate my parm in a jar We eat it fast enough for it never to mold.

Terrible

You don’t have to refrigerate the jarred Parmesan.

When the bombs fall, all that will be left are roaches and Kraft Parmesan jars.

 

[Drunken knight]

Soft-ripened cheeses were sadly overlooked in the rankings but what do you expect when the ranker doesn't eat the rind of brie. Camembert is an obvious omission but there are lots of excellent regional soft cheeses. @Drunken knight can probably vouch for the greatness of Mt. Tam.

oh yes. there are so many wonderful derivatives of the styles. just some cheese makers near us:

mt tam
marin
point reyes
cowgirl
vella
nicasio
spring hill
valley ford

“Excuse me, but do you have any Humboldt Fog”

-cheese nerd version of the grey poupon commercial

Excellent cheese

 

[the moops]

I never refrigerate my parm in a jar We eat it fast enough for it never to mold.

Terrible

You don’t have to refrigerate the jarred Parmesan.

When the bombs fall, all that will be left are roaches and Kraft Parmesan jars.

I'm skeptical of any cheese product that doesn't need to be refrigerated after opening

 

[Dickies]

I think my top 5 are

Manchego
Jack
Cheddar
Parm
Mozzarella

If I am going top 5, I would need variety. Nutty, creamy, stinky, melty. Mine would be in no particular order

extra sharp cheddar
parmigiano reggiano
aged gouda
buffalo mozzarella
triple creme brie

This would be pretty close to my list. Mozzarella is one cheese that doesn't really do much for me, so I'd probably sub in Manchego, Gruyere or even Monterrey Jack.

 

[heckmanm]

cowgirl

They make a washed rind Mt Tam that I nicknamed Reverse Cowgirl

 

[the moops]

I think my top 5 are

Manchego
Jack
Cheddar
Parm
Mozzarella

If I am going top 5, I would need variety. Nutty, creamy, stinky, melty. Mine would be in no particular order

extra sharp cheddar
parmigiano reggiano
aged gouda
buffalo mozzarella
triple creme brie

This would be pretty close to my list. Mozzarella is one cheese that doesn't really do much for me, so I'd probably sub in Manchego, Gruyere or even Monterrey Jack.

I make a lot of pizzas. For that reason alone I need a mozzarella

 

[Drunken knight]

I think my top 5 are

Manchego
Jack
Cheddar
Parm
Mozzarella

If I am going top 5, I would need variety. Nutty, creamy, stinky, melty. Mine would be in no particular order

extra sharp cheddar
parmigiano reggiano
aged gouda
buffalo mozzarella
triple creme brie

This would be pretty close to my list. Mozzarella is one cheese that doesn't really do much for me, so I'd probably sub in Manchego, Gruyere or even Monterrey Jack.

I make a lot of pizzas. For that reason alone I need a mozzarella

mozz/fontina blend

or bufalo

 

[Dickies]

I think my top 5 are

Manchego
Jack
Cheddar
Parm
Mozzarella

If I am going top 5, I would need variety. Nutty, creamy, stinky, melty. Mine would be in no particular order

extra sharp cheddar
parmigiano reggiano
aged gouda
buffalo mozzarella
triple creme brie

This would be pretty close to my list. Mozzarella is one cheese that doesn't really do much for me, so I'd probably sub in Manchego, Gruyere or even Monterrey Jack.

I make a lot of pizzas. For that reason alone I need a mozzarella

It's definitely a versatile cheese and a staple on pizza, but I find it too bland to be in the top 5 conversation. I can respect why most people will put it there though.

 

[AAABatteries]

I think my top 5 are

Manchego
Jack
Cheddar
Parm
Mozzarella

If I am going top 5, I would need variety. Nutty, creamy, stinky, melty. Mine would be in no particular order

extra sharp cheddar
parmigiano reggiano
aged gouda
buffalo mozzarella
triple creme brie

This would be pretty close to my list. Mozzarella is one cheese that doesn't really do much for me, so I'd probably sub in Manchego, Gruyere or even Monterrey Jack.

I guess pasta dishes and pizza have to factor in to the rankings but I never eat Mozzarella on its own.

 

[Scoresman]

I think my top 5 are

Manchego
Jack
Cheddar
Parm
Mozzarella

If I am going top 5, I would need variety. Nutty, creamy, stinky, melty. Mine would be in no particular order

extra sharp cheddar
parmigiano reggiano
aged gouda
buffalo mozzarella
triple creme brie

This would be pretty close to my list. Mozzarella is one cheese that doesn't really do much for me, so I'd probably sub in Manchego, Gruyere or even Monterrey Jack.

I guess pasta dishes and pizza have to factor in to the rankings but I never eat Mozzarella on its own.

I've eaten a ball of fresh mozzarella like it's an apple.

 

[Dickies]

I think my top 5 are

Manchego
Jack
Cheddar
Parm
Mozzarella

If I am going top 5, I would need variety. Nutty, creamy, stinky, melty. Mine would be in no particular order

extra sharp cheddar
parmigiano reggiano
aged gouda
buffalo mozzarella
triple creme brie

This would be pretty close to my list. Mozzarella is one cheese that doesn't really do much for me, so I'd probably sub in Manchego, Gruyere or even Monterrey Jack.

I guess pasta dishes and pizza have to factor in to the rankings but I never eat Mozzarella on its own.

If I am picking a cheese for its merits as a condiment to Italian cuisine it's going to be parmigiano reggiano with pecorino romano being my second choice