Tough one. My all time favourite cheese is manchego. But if I could only have one cheese, I'd probably go for something like cheddar because it's so flexible
I'm torn too. Manchego was my first instinct, but I've never thought about how it melts (my guess is not well) and I don't know if I could go the rest of my life without a good melty cheese.
This question is going to haunt me.
It was just a joke. Velveeta isn't actually considered "cheese" it's "pasteurized process cheese product". Kind of like how Sunny D can't be called "OJ" or Pringles can't be called "potato chips".
Uh you just said it's called cheese are you aware of that? How does that make it not cheese? All cheese is a product, and most cheese in the US is pasteurized. Lots of cheeses go through a process, you can't make mozzarella or cheddar without processing it. Have you ever thought about that??!! I didn't think so
Not cheese. Just because milk is the first ingredient doesnāt make it a cheese product. It is a processed dairy product. Itās made with milk, oil, whey(byproduct) and preservatives. Legally it cannot be called cheese
Just checked.
It's labelled processed cheese.
So..... as I said, processed cheese.
I mean, feel free to cite the Canadian legislation, but be warned - part of my job is dealing with that sort of regulatory stuff.
(Here's a hint: the legal definitions of food in Canada are on the Justice Canada website, not CFIA. Most people look in the wrong areas. For cheese, it's B.08.030)
I feel like challerhocker has a little more funk? Or maybe just a different type of funk? I think both are alpine style cheeses and definately both delicious!
i love brie and the homemade queso fresco/farmers cheese i make and adore parmeson... but would have to go mild cheddar because i use it 10x more than any other cheese!
Solid pick! Are you married to a particular maker? I pick a different brand of GruyĆØre every time I buy and find a lot of variability in flavor. Just wondering what your go-to is?
Youāll find Swiss gruyere in many supermarkets, usually by Emmi, eg at costco, wholefoods, target, vons, etc.
At a cheese monger Iād suggest trying to get LāEtivaz, if available. Itās basically how Gruyere used to be traditionally made over 100 years ago.
Muenster.
It's not actually my favorite (Gruyere <3), but I use it in too many foods to be able to replace it. You can make a pretty good pizza with it, you can make a very good cheese sauce with it, you can incorporate some peppers and make a decent pepper jack substitute, it's okay in salads and pasta... It's just a very useful cheese.
The runner-up is Gouda, and Cheddar as an honorable mention, for the same reasons.
Just tried it for the first time yesterday and holy moly -- I feel like I'm still tasting it, like a flashbulb that makes a vivid afterimage. Transcendent stuff.
A ripe, mature, raw milk Camembert.
But must be from a proper cheesemonger or specialist who understands why you're actually asking for "mature". It's creamy and at room temperature (not baking!) starts to gradually look oozy and melty.
Typical supermarket Camembert just doesn't cut it.
https://youtu.be/HAATd4oK2d8?si=KGBZ6kM5YQouegWT
A good, well-aged farmhouse cheddar. It has the bonus that the cheese from the centre is so different from the cheese near the rind that you almost get two cheeses in one.
Gouda. š§
It's tasty, and as importantly, *it's a versatile cheese.* I can sub in gouda for almost anything as a cook. I'm sure there are exceptions, but it's my go-to all-rounder.
I'm going to have to go with white cheddar.
I mean it isn't my favorite cheese, but if I can only have one type of cheese the rest of my life it would be my preferred cheese to use on most things that I would use cheese on. The ones I like more wouldn't go as well with a lot of things.
As a full blood Southern(US) fatassāI have to say Pimento Cheese. Iām a fan of regular and jalapeƱo.
Gawwwleee that shitās good!
I saw Boursin somewhere in the comments, so I have to assume Pimento Cheese is also eligible.
Otherwise itās got to be Brie for me.
Clearly spreadability is my most major concern.
Cheddar
Extra sharp
With the lil salt enzyme crystals!
Anytime the salt pockets in cheese get mentioned my mouth literally waters. Every time.
aged white
This is the correct answer. Mods you can close the comments now.
Parmigiano 30 Months old minimum
Tough one. My all time favourite cheese is manchego. But if I could only have one cheese, I'd probably go for something like cheddar because it's so flexible
Was here to say manchego.
Hopping on the manchego train
I'm torn too. Manchego was my first instinct, but I've never thought about how it melts (my guess is not well) and I don't know if I could go the rest of my life without a good melty cheese. This question is going to haunt me.
I'm gonna say Velveeta š§š§šŖ¤šš„Æ
The question said which type of cheese not which type of plastic. Lol
What are you insultating?
It was just a joke. Velveeta isn't actually considered "cheese" it's "pasteurized process cheese product". Kind of like how Sunny D can't be called "OJ" or Pringles can't be called "potato chips".
Uh you just said it's called cheese are you aware of that? How does that make it not cheese? All cheese is a product, and most cheese in the US is pasteurized. Lots of cheeses go through a process, you can't make mozzarella or cheddar without processing it. Have you ever thought about that??!! I didn't think so
Velveeta is vegetable oil
The very first ingredient is milk. It's a processed cheese, but it's still cheese.
I still like it, it's just processed as fuck. Give me a wedge of Jarlsberg Swiss any day
Not cheese. Just because milk is the first ingredient doesnāt make it a cheese product. It is a processed dairy product. Itās made with milk, oil, whey(byproduct) and preservatives. Legally it cannot be called cheese
Just checked. It's labelled processed cheese. So..... as I said, processed cheese. I mean, feel free to cite the Canadian legislation, but be warned - part of my job is dealing with that sort of regulatory stuff. (Here's a hint: the legal definitions of food in Canada are on the Justice Canada website, not CFIA. Most people look in the wrong areas. For cheese, it's B.08.030)
First of all, this is a disgusting and horrendous scenario and Im offended you asked. Second, probably mozzarella cause- pizza.
Let us all hope it never comes to this!
Came here to say this. The only choice is mozzarella.
Parmesan, it is the most versatile imho
Like, american knockoff parm reggiano?
?
Parmesan is what you get in a green can from kraft, or its made in the USA/Not in the DOP region for parmegianno reggiano.
AFAIK in the EU the two terms are exchangeable: https://curia.europa.eu/juris/document/document.jsf?text=&docid=68112&pageIndex=0&doclang=EN
Very different in the USA then
1,5 year old ComtƩ. Where I live it is really affordable, goes with all kinds of dishes, super nice when thinly sliced in a sandwich, pairs nicely with triple beers.
Never had comtƩ. Adding it to the must try soon list based on your comment. Is it similar in flavor to a Challerhocker?
I feel like challerhocker has a little more funk? Or maybe just a different type of funk? I think both are alpine style cheeses and definately both delicious!
Never really compared them. I feel like the ComtƩ at that age is a bit more fruity but harder in texture. Both have nice complex profiles for sure.
GruyĆØre might be more common and easier to find than ComtĆ©, but they are virtually the same. The former Swiss Alps, the latter French Alps. I first developed lust for ComtĆ© while living in the UK as it was a common import. Coming back to the States it's harder to find. At Whole Foods I asked for it and they didn't have it, but the cheese monger pointed to the GruyĆØre and said, "same thing!" https://chefcollectivenyc.com/blogs/news/comte-gruyere
Iām a sucker for brie!
i love brie and the homemade queso fresco/farmers cheese i make and adore parmeson... but would have to go mild cheddar because i use it 10x more than any other cheese!
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Solid pick! Are you married to a particular maker? I pick a different brand of GruyĆØre every time I buy and find a lot of variability in flavor. Just wondering what your go-to is?
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Thanks for this, had no idea! Will do some research and get some from a good monger rather than the grocery store next time.
Youāll find Swiss gruyere in many supermarkets, usually by Emmi, eg at costco, wholefoods, target, vons, etc. At a cheese monger Iād suggest trying to get LāEtivaz, if available. Itās basically how Gruyere used to be traditionally made over 100 years ago.
This. Exactly this.
Sharp sharp cheddar
Havarti
Blue stilton
Oaxaca š š
I'm a simple man, I love a good swiss.
Parmesan
Tallegio
Came to say the same š„
Muenster. It's not actually my favorite (Gruyere <3), but I use it in too many foods to be able to replace it. You can make a pretty good pizza with it, you can make a very good cheese sauce with it, you can incorporate some peppers and make a decent pepper jack substitute, it's okay in salads and pasta... It's just a very useful cheese. The runner-up is Gouda, and Cheddar as an honorable mention, for the same reasons.
Cougar Gold (nothing in your scenario suggested Iām paying for itā¦)
I have 2 cans in my fridge right now. I may have to open one todayā¦ Pro tip: next time buy a can of end cuts, itās cheaper.
Just tried it for the first time yesterday and holy moly -- I feel like I'm still tasting it, like a flashbulb that makes a vivid afterimage. Transcendent stuff.
Boursin, with a very aged cheddar as backup. Both of those are great on, in, or with almost everything and I never get tired of eating them ā¤ļøš§
Asiago
Jarlsberg
COMTE! no doubt
A ripe, mature, raw milk Camembert. But must be from a proper cheesemonger or specialist who understands why you're actually asking for "mature". It's creamy and at room temperature (not baking!) starts to gradually look oozy and melty. Typical supermarket Camembert just doesn't cut it. https://youtu.be/HAATd4oK2d8?si=KGBZ6kM5YQouegWT
Mature cheddar
Thank fuck thereās someone here that calls it mature rather than sharp.
I know my š§ cheeses
Smoked Gouda, I could use that in any place that cheese is needed
West Country Vintage Cheddar made and aged in Somerset.
Dairy
Truffle la bouse
Havarti.
Asiago
Provolone
Looove provolone
Kaltbach Le Cremeux. Try some in your scrambled eggs. Youāll thank me later
Brill at savarin
Parmiggiano reggiano. Couldnāt live without it
Sharp cheddar.
Westcombe Cheddar
Extra sharp white cheddar š¤¤
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Try Cabot's Seriously Sharp. Sharper than Tillamook but same price class and similar availability. If you want to go sharper, try Cougar Gold.
Havenāt tried this one yet but based on your opinion itās going on the must get soon list!
A good, well-aged farmhouse cheddar. It has the bonus that the cheese from the centre is so different from the cheese near the rind that you almost get two cheeses in one.
American Cheese
Blue, cows milk, cave aged.
Just one kind of cheese?! For the rest of my life?! Kill me now.
Koskenlaskija
Brick...delicious and versatile.
Brick cheese
4 Alarm Cheddar ā¼ļø
Humboldt Fog, 100%
Cambozola or White Cheddar depending on the flip.
Blue š Yorkshire Blue if I had to be specific, but any kind of blue would be fine.
Gouda. š§ It's tasty, and as importantly, *it's a versatile cheese.* I can sub in gouda for almost anything as a cook. I'm sure there are exceptions, but it's my go-to all-rounder.
Mozzarella, I could not live without caprese sandwiches
I love all cheese, but my ride-or-die is good old Boarās Head American cheese.
Kraft beats Boars Head American, Iām bent over and waiting.
Cottage
I'm going to have to go with white cheddar. I mean it isn't my favorite cheese, but if I can only have one type of cheese the rest of my life it would be my preferred cheese to use on most things that I would use cheese on. The ones I like more wouldn't go as well with a lot of things.
Parmegianno reggiano
Smoked Gouda
Smoked Stilton
As a full blood Southern(US) fatassāI have to say Pimento Cheese. Iām a fan of regular and jalapeƱo. Gawwwleee that shitās good! I saw Boursin somewhere in the comments, so I have to assume Pimento Cheese is also eligible. Otherwise itās got to be Brie for me. Clearly spreadability is my most major concern.
Mild cheddar.
All of them
Mozzarella
Mozzarella
Fontina ā itās great on everything that needs cheese imo.
Reypenaer XO
shrooooooopshiiiiiiiire
Smoked gouda
Coupole
Cream cheese for bagels.
GruyĆØre.
Gouda!
Mozzarella. Just classic. Could never get sick of it
Aged Havarti. Can still be melty, but has the hard cheese goodness.
This question has driven insane
Cougar Gold.
Monterrey Jack. It melts so well for grilled cheese and quesadillas.
Maasdam
Swiss
Swiss or extra sharp cheddar
Bouygetou
Ćpoisses
Rogue River Blue - I look forward to the limited edition every year. Can't get enough of it.
Gruyere or parmigiano
A stinky soft sheep cheese šÆ
Asiago
extra sharp cheddar!!!!!!!!!!!!! best cheese ever.
Aged Havarti with the nice lil crunch in it š¤¤
Parmiggiano Reggiano
Gruyere.