Cheese.

[J. Wilhelm]

As a Wisconsin boy born and bred, I can attest to the fact that there are superb local cheeses, beers, ciders, and meads available in virtually every county - but you have to know where to look.  I love a slice of hot apple pie with a big slab of warmed, extra sharp cheddar or colby on top; this is a classic dairy farmer's snack.  My daughter is extremely fond of a locally-produced goat's milk feta, and this same dairy produces a quite nice assortment of romanos and parmesans.  For imports, my brother sends us a manchega from Spain that is simply amazing on a summer afternoon with a good bread, some fresh fruit, and a decent dry white.  For Wisconsin beers, I am most partial to the products of New Glaurus Brewery, while my favorite Wisconsin wine is Wollersheim's exquisite Prairie Fume'.

In the guilty pleasures department, nothing beats a big basket of fresh, hot, deep-fried cheese curds with a New Glaurus Fat Squirrel and then a post-prandial Rocky Patel with a nice Scotch....

Aah!  Manchego.  The Spanish variety is made with goat sheep milk, fairly strong.  The Mexican version is made with cow's milk and is sort of like an aged (harder/stronger)Monterrey Jack (which I learned is an American cheese originally).

Pair the Spanish Manchego with some Serrano Ham; the ham is expensive, but is downright awesome stuff.  You need to slice it very thin, since it's rock hard.

The Mexicans will pair their version of Manchego in a variety of snacks (usually over corn Masa flat pancakes called sopes), sometimes with black beans, using the Mexican version of the Spanish Chorizo sausage (spicier w/ chili peppers) diced on top like a mini Pizza.

An alternative cheese is the plethora of "young" brined curd-cheeses, collectively referred to as Queso Fresco, somewhat similar to Feta cheese.  I'm not a fan of these but they pair very well with mashed black beans in the sopes.

Mmm. as far as string cheeses, there is the Oaxaca cheese, which is very similar to any kind of string cheese, with a mild taste really, but usually rolled into a ball.  This is folkloric fare for the native-Mesoamerican people in the Mexican state of Oaxaca.

All of the cheeses mentioned above are readily available at my local super (which is awesome *jumps with joy*).

[Angelica Needle]

I have recently been enjoying an English cheese labelled "Coastal - A Rugged Mature Cheddar." Aged for up to 15 months, "the naturally formed calcium crystals found in the cheese are a sign of age and show that it has reached its optimum maturity." It is made by Ford Farm, DT2 9AZ (wherever that is), England, and I bought it at my local Costco.

It is pretty potent and the crystalline crunch takes a little getting used to, but the Lady Barbara and I have been steadily gnawing through 2 pounds of the stuff with some relish.

A quick Google maps tells me that's just off the south coast, near Portland Bill in Dorset. A good heritage, I shall have to have a look around for that

Lilith-Nighthawk - you wouldn't go wrong to try many of the cheeses mentioned in this thread

[Capt. Dirigible]

All these people listing the various types of cheese they like. After three pages I think it's time for a bit of light relief!

The Cheese Shop Sketch

[Radella Thrushwarbler]

As a Wisconsin boy born and bred, I can attest to the fact that there are superb local cheeses, beers, ciders, and meads available in virtually every county - but you have to know where to look.  I love a slice of hot apple pie with a big slab of warmed, extra sharp cheddar or colby on top; this is a classic dairy farmer's snack.  

I haven't  had apple pie and cheddar in forever! I grew up in Wisconsin... while my parents didn't understand some of the foods (both are New Yorkers) I would have some fab foods at friend's places. Apple pie and cheddar cheese is one of those things that I loved. Since moving to Carolina, I haven't been brave enough to attempt this in company, and a whole apple pie would not be a good thing to keep around the house (delicious, to be sure, but eating an entire pie by myself..)

[lientie]

Talking of Nachos, I won't touch a plate without a nice chilli and some REAL cheese... I went to a bar where my friend worked, and he actually refunded my money because the cheese was processed gunk...

I had a nice 16 month matured cheddar the other day

Hmmm. Good for him! Cheese Honesty!

damn straight... he tried it himself, and was appalled at what had been served. so he went and gave the chef an earful

to be honest, the food's usually of high quality, that's why I go there, but that was nasty.


Also, someone mentioned Bavarian Smoked... guilty pleasure... I don't normally go for processed cheese, but that stuff is TASTY! xD

The Bavarian Smoked was particularly nice...although I couldn't eat a whole block of it in one go, like some Stilton is my absolute favourite, the only cheese I could eat through half a block of at once (With crackers and way too many condiments :3)

[DreamHazard]

The Bavarian Smoked was particularly nice...although I couldn't eat a whole block of it in one go, like some

quite. You still ate a fair amount of it though xD

and rather a nice cheddar on our pasta tonight

[helios]

You know what's good? Cheese sliced up nice and thing, in a good thick pumpkin soup, with fresh bread and butter.

[Just call me Rob]

As a fan of Joss Whedon and Mutant Enemy Productions there are only two things to be said about cheese.

Gruyere Yarg

[Wormster]

OOOhh cheese, Grommit Lad!

Well................being a resident of the Mendip Hills, I have to plump for:

CHEDDAR, the one's matured underground up the road in the Show Caves!
(its exorbitantly expensive but delicious)

Failing that, Cheddar Creep Cheese*, bought off "Nigel the Cheese" in a local market, washed down with Ashton Press cider and homebaked crusty bread!

*everso slightly over matured and getting towards a Stilton, nutty at first, then smooth and creamy, but with a kick like a mule behind it!

[lientie]

The Bavarian Smoked was particularly nice...although I couldn't eat a whole block of it in one go, like some

quite. You still ate a fair amount of it though xD

and rather a nice cheddar on our pasta tonight

Fair amount? I had but a small portion That cheddar was nice... But I always have cheddar, I'd like to go out and buy like 20 different strange cheeses to keep in the fridge instead :3

[J. Wilhelm]

OOOhh cheese, Grommit Lad!

You mean Cheeeeese!  It's cheeeeese,  Grommit! * shaking arms*

[Dr Fidelius]

"I don't know... it's like no cheese I've ever tasted..."

[DreamHazard]

had Monterey Jack melted on my nachos tonight makes goooooood nachos

[J. Wilhelm]

It's a very mild cheese, and fairly tender age-wise.  Almost too soft for my taste, but like I said the taste is reminescent of the Mexican cow's milk Manchego, so it becomes a good substitute in some dishes.  It does melt very nicely, though.

According to Wiki this was made by Mexican friars in the (now city of) Monterey in California in the US, in the 1800's, so it is not surprising it would be related the Mexican version of Manchego cheese.  According to Wiki, Mexican Manchego is "Completely unrelated to Spanish Manchego cheese"  Who wrote this?  I guess the fact that for nearly 300 years The New Spain (Mexico) was part of Spain is just mere coincidence, and I guess Mexican Chorizos have nothing to do with Spanish Chorizos either...   Must be that "Designation of Origin" issue...

[Cubinoid]

Okay Cheese lovers - if you haven't tried this, try it at Christmas.
1) You buy a round of Stilton.

2) You scoop out the middle with a ladle.

3) You pour in enough Dows port to fill the whole.

4) Wait. The port seeps into the Stilton.

5) Devour!


then on Boxing day (the day after...)
1) You get tinned peach halves.

2) You scoop a ball of Philadelphia cheese into the middle.

3) Top with a walnut half.

4) Eat with salad as a savoury!

[J. Wilhelm]

Okay Cheese lovers - if you haven't tried this, try it at Christmas.
1) You buy a round of Stilton.

2) You scoop out the middle with a ladle.

3) You pour in enough Dows port to fill the whole.

4) Wait. The port seeps into the Stilton.

5) Devour!


then on Boxing day (the day after...)
1) You get tinned peach halves.

2) You scoop a ball of Philadelphia cheese into the middle.

3) Top with a walnut half.

4) Eat with salad as a savoury!

Yep.  I've seen similar versions to both....but Christmas is so far away!  Do we have to wait?  

EDIT:  Also, Philadelphia (cream cheese) is an interesting creation, what is it about the combination of Phily and smoked salmon together?  Some foods just combine so well unexpectedly...

Some history on Cream Cheese: from Wikipedia
http://en.wikipedia.org/wiki/Philadelphia_Cheese

There are French references to cream cheese as early as 1651.[2][3] References to cream cheese in England start from at least 1754,[4] and recipes follow soon after, particularly from Lincolnshire and the southwest of England.

According to the American food processing company Kraft Foods,[5] the first American cream cheese was made in Chester, New York in 1872 by American dairyman William Lawrence, as the result of an unsuccessful attempt he had made to create a batch of Neufchâtel cheese.[citation needed] In 1880, 'Philadelphia' was adopted as the brand name, after the city that was considered at the time to be the home of top quality food.

[Camillia du Chine]

"EDIT:  Also, Philadelphia (cream cheese) is an interesting creation, what is it about the combination of Phily and smoked salmon together?  Some foods just combine so well unexpectedly..." J. Wilhelm.

Oh, yes!  Thank goodness that Tofutti has a fantastic cream cheeze or I would be bereft!  Chopped green olives smashed around in some and then schmeared on toasted pumpernickel bread = divine

So many wonderful creations possible with cream cheeze. 

[DreamHazard]

what is it about the combination of Phily and smoked salmon together?

I couldn't rightly say, but it's definitely there.

also, this thread is my new favourite. I've always had a thing for cheese

[The Squire]

what is it about the combination of Phily and smoked salmon together?

Some time back I attended an art opening where the wine and cheese were supplemented by mini-bagels with Scottish lox and neufchatel with capers, diced red onions, diced heirloom tomatoes and cracked black pepper on the side.

The art was fair, but the snacks were superb.

[lientie]

what is it about the combination of Phily and smoked salmon together?

Some time back I attended an art opening where the wine and cheese were supplemented by mini-bagels with Scottish lox and neufchatel with capers, diced red onions, diced heirloom tomatoes and cracked black pepper on the side.

That sounds lovely...Talking of red onions, I used to buy a red onion marmalade that they sell at my local butchers which is just amazing with crackers and cheese, but I do go a bit over the top with condiments...A cracker for me is made up of cracker + philadelphia + cheese + various pickle/sauce things + peppers + anything else that can be stacked on top in a precarious manner :3

[Gryphon]

Oh, for a decent REAL bagel with cream cheese and lox!  Haven't had one since we left Boston.  Oh well, we did just finish comforting ourselves with a bowl of Gingerbread Jersey garlic & dill cheese curds and a bottle of New Glarus Dancing Man....

[J. Wilhelm]

I haven't  had apple pie and cheddar in forever! ...Since moving to Carolina, I haven't been brave enough to attempt this in company, and a whole apple pie would not be a good thing to keep around the house (delicious, to be sure, but eating an entire pie by myself..)

I hope you are not violating any Carolinian Cheese Laws 
If I were you I'd just indulge (maybe not with a whole pie, but still...)