How many different kinds of cheese do you have in your home right now?

This seemed like an easy enough question to answer. I did a rough estimate, and I thought I had about 6 or 7 kinds of cheese, but when I actually counted them I found 14. I didn't include the two kinds of shredded cheese I keep on hand for quick snacks for the kids.

This is what I found:

Wensleydale with Cherries
Pecorino Romano
Havarti with Dill
Jarlsberg
Muenster
Cave Aged Kaltbach
Boucherondin
Colby Jack
Marble Jack
Sharp White Cheddar
Extra Sharp White Cheddar
Baby Swiss
Edam
Fresh Mozzarella

Two. Just two. :(

I am a cheese lover, my husband, on the other hand, cannot stand cheese at all. So, in my fridge right now is some Parmesan and slices of American.

My very favorite cheese is Parrano. Unfortunately, my grocery store only carries it once a year if I'm lucky.

Oh, that looks wonderful, fleela! I'll have to keep an eye out for it.

You should keep some cheese around just for yourself, you know. Wrap it in foil, if you need to keep it hidden. I indulge in a little cheese nibbling for lunch pretty much every day. :o)

This is going to be such an unpopular post but all I can say to you is just feel my pain and try to forgive me. Please, please, please do not eat white wensleydale or stilton with fruit etc - they are the work of the devil. These are two of the greatest and revered cheeses - Wensleydale was first made by French Cistercian monks in the 12th century (don't say that too loudly to any natives from Yorkshire). They should both be eaten blue if humanly possible and they should never be adulterated with strange additions. Unfortunately the British have not done what other sensible countries in Europe have done and protected their regional foodstuffs so cheeses can be made anywhere and given the names of Wensleydale, Stilton, Cheddar etc and this is what happens to them. It happens in the UK as well so please don't think this is in any way meant to be anti-American.

Well, it says IMPORTED FROM ENGLAND in two places on the label. I'm supposed to be checking what county it came from? What town?

Also, please clarify for me... I'm also not supposed to eat it because it wasn't meant to have cherries in it when it was first created back in the 12th century? But it is delicious with cherries. I'm really confused here.

Edit: Okay, I realize now that you are only unhappy about the use of the name "Wensleydale" on any cheese that might not actually come from Wensleydale. The cheese I bought bears the brand name Dairy Crest. Ever heard of them?

I figure that cheese is a pretty personal thing. People like it different ways, and as long as they're not hurting anyone with it, (murder by cheese?), it's all fine and dandy.

Off the top of my head, I've got:

~ mozarella
~ Danish bleu
~ Stilton
~ cheddar
~ Swiss (this belongs to my parents; it's the one cheese I'm not fond of)
~ parmesan

There was a lovely hunk of Canadian Brie in there last weekend, but it didn't last too long.

ETA: it appears that I missed the large tube of chevre and the vast quantities of jalapeno Havarti. Hmm.

I actually just recently posted this to the Cookbook Collectors group. I'll put it here with just a couple of changes:

It's a little over the top because I'm going to include my restaurant's refrigerator as mine (true enough, but it's cheating).

1. Biata - Italian cow
2. Dorothea - Dutch goat - gouda made with potatoes!
3. Tetilla - Spanish cow - very mild
4. Beemster Kaas X - Dutch cow - Very old
5. Cashel Blue - Irish cow
6. Shropshire Blue - English Cow - the only yellow blue I know of
7. La Alberca - Spanish Sheep - Manchego with rosemary
8. Ibores - Spanish Goat - dusted with Spanish paprika (which is smoked)
9. Delice de Bourgogne - French cow - Triple Cream
10. Abbeydale - English cow - a really good brand of Cottswold, which is a Double Gloucester with chives and onions
11. Murcio al Vino - Spanish Goat - double-washed with red wine (specifically Rioja)
-the rest are all cows milk cheeses
12. Tillamook Extra Sharp Cheddar (for our Mackin' Cheese)
13. Tillamook Medium Cheddar (for burgers)
14. Tillamook Swiss (for burgers)
15. Stella "Gorgonzola" (which is to say US domestic)
16. Stella "Parmesan" (which is to say US domestic)
17. Athenos Feta in brine (which is also US domestic)
18. Tillamook Pepper Jack
19. Some brand of smoked Gouda (which I'm pretty sure is US domestic)
20. An exquisite locally handmade cumin seed Gouda from Samish Bay Creamery.
21. Philly cream cheese in block form for cheesecakes
22. Philly cream cheese, whipped, for my life partner's bagels and english muffins
23. There's also still a little Pave de Savoie - French cow - very sharp little double cream
24. Parmigiano Reggiano - Italian cow
25. Chevre - French goat

About 10 of these are in my home refrigerator. :)

How did I not join this group sooner? Anyhow, in my fridge at the moment...

A 10lb brick of smoked sharp cheddar (because I'm pregnant, and 10lbs seemed a very reasonable amount at the time)
Provolone
Havarti
3lb brick of Parmesan (I grate it over everything)
Extra-sharp cheddar
Meunster

Made myself hungry typing that : )

4> Your problem there is that the so-called (white) Stiltons with fruit, ginger, chocolate or crushed pepper actually taste pretty good and from what I can gather they're made pretty well. If they are the work of the Devil, then the Devil is running a pretty decent creamery.

Of course they're different from traditional Stilton. Of course they are. They are entirely different products. But this is the thing: cheese, like language and other artifacts of popular culture, is subject to change.

You know, there are only six dairies licensed to call their cheeses Stilton by the European Commission. Doesn't that help to protect the legacy of the Stilton name? I'm sure you've been to the Stilton Cheesemakers Association site (http://www.stiltoncheese.com/). I don't know who ELSE might be making the white Stilton fruit/savory blends but these cheesemakers are certainly leading the way.

And I must say that I love Pepperton. Whatever one might call it.

We've got 5.

Parmesan
Romano
Emmenthal (not the right spelling)
American

Velveeta isn't really cheese, so that doesn't count.

The last, I'm sorry to say, is referred to as 'toe' cheese.

This thread made me realize how cheese-deprived my house is, so today I went out and bought some smoked gouda, German butter cheese, and Muenster. Mmm.

#11 - Nice, xicanti! Which ones have you been nibbling?

#7 -Oh, I didn't count the cream cheese!

Can I just say I am sorry to all the people I upset with my post. I was 'tired and emotional' on Friday night ie I'd had a long week at work and a few glasses of wine.

"Dairy Crest, the UK's premier chilled dairy foods company, focuses on building leadership positions in branded and added value markets across the dairy sector and investing in industry leading facilities to create competitive advantage."

I'm afraid I prefer farmhouse cheeses when I can get them.

Apology accepted, and not even needed, jaine9. I'm glad you have access to farmhouse cheese. You do realize you are lucky, right? I live in a small town in a small state in New England, and English cheese of just about any kind is rather hard to come by. I have to eat what I can get.

#12 clamairy - I've been chowing down on the gouda and the German butter for the most part, since they're in convenient slices, (Sobey's, the store I prefer to buy my cheese from, offers deli-sliced packs for easy snacking), but I've dipped into the Munester too. I'm mostly saving it for my lunches over the next few days. :)

I had to google the German Butterkase and it looks fabulous. Looks-wise it reminds me of a Havarti.

Happy eating, xicanti!

Parmesan
Mature Cheddar
Red Leicester
Blue Stilton
Wensleydale with Cranberries (apologies to jaine9)
Gruyere
A box of Laughing Cow ('cos my daughter is visiting and she loves it)
Jarlsberg

Actually, I just scoffed the last piece of Jarlsberg when I went to check (too tempting).

Hey, I'm a bachelor, so my fridge is almost always pretty empty. So sorry, no cheese. When I buy cheese, it is quickly consumed. Then I buy more! Repeat as necessary!!!

BTW Whole Foods Markets has an AMAZING cheese selection, and they sell little sample sizes that are perfect light snacks!

Speaking of delicious bastardizations of beloved British cheeses:

we just added Red Dragon (or Y-fenni) to our cheese plate yesterday. It's lovely.

It is described by its maker as being a Welsh cheddar (!) to which mustard seed and brown ale have been added. It's a yummy one...

Oh, I've had Red Dragon, mcglothlen! My daughter picked out a small wedge of that at a cheese shop, but when we got it home she decided she didn't like it so much after all. Muwahahaha! I got to eat it all myself.
:o)

I'm a bit light on cheese at the moment. I only appear to have:

smoked cheddar
Parmesan
Cream cheese

My significant other is not a cheese eater. So for him there is a non-cheese item Kraft American slices.

I'm down to American slices and grated Parmesan. I think I need some suggestions for stand-alone cheeses.

The cheese stands alone! I've recently discovered Maytag blue cheese. Wonderful.

Discovered a stinker! Raclette. Smells like hell; tastes like heaven.

I also have some melt-in-your-mouth cave-aged gruyére.

I found a cheddar flavored with white wine and garlic. It's so sharp, and so good!

Yesterday at our local food festival, I bought some fantabulous smoked Welsh soft cheese. It's really lovely!

http://www.carmarthenshirecheese.co.uk/products.php

4: Cheddar, Double Gloucester, Old Amsterdam, and (wait for it) white Stilton with blueberries.

aaaaaaaaaaaaaaahhhhhhhhhh! Myopic, try the blueberry cheese on ginger cookies (biscuits.) It's wonderful. :o)

Right now I'm actually a little light on cheese. Which is plenty strange considering everything (I'm working part-time at a cheese shop).

I have Trugole (a lovely melty Italian cheese), Pecorino Romano, Smoked Gouda and a lovely local cumin-flecked goat gouda. Recently, though, we've had a toe-curlingly good chantal in the house. And some cotswold and my beloved Dorothea (potato).

I have less cheese now that I did 5 minutes ago.

When I read a new post I go and check my cheese hoard. This causes me to eat some of it so I have less than before I looked.

I've got:

- Old Gouda
- Hard goat's cheese
- Danish blue
- Mozzarella
- Feta

I'm not sure cream cheese counts ...

My significant other does not like cheese either, so I can't have that much cheese in the fridge because I have to finish it by myself (with some help of my almost-two-year-old twins).

Right now I have:

Havarti with Dill
Camembert
White Stilton with Lemon
Pecorino Romano
Muenster
Smoked Muenster
Colby Jack
Marble Jack (3 bars)
Monterrey Jack
Baby Swiss (2 bars)
Extra Sharp Cheddar
Marble Cheddar
Mozzarella (both in solid form and shredded)

That's all I could find.

I'm going to have to voice some support for jaine9's statement about Stilton with fruit. Since moving in with my boyfriend, I have encouraged him to try a new cheese with me every week. Last week, he picked out a Stilton since he's never had a Stilton before. And he still doesn't know what a Stilton tastes like, because it tastes like lemon. I wouldn't go as far as to say that it's evil - it was nice enough served with a fruit compote with basil, but generally we just serve our cheese with some water crackers and let the focus be on the cheese itself. And it's the first time we haven't finished a cheese.

This week we picked up the Beemster Vlaskaas, since I was a huge fan of the Beemster XO. I agree with mrgrooism, I miss the cheese selection at stores like Whole Foods and Central Market and I always bonded with the person working at the cheese section there. Now, I'm fairly limited to the selection at HEB, but I suppose it's better that way since a trip to one of those other stores was usually hell on my wallet.

I love cheese, but nothing stinky, moldy or non-cows milk.

I have:

American slices (Land-o-Lakes white)
Velveeta - wonderful. ooey-gooey for grilled cheese, not so good for anything else
Monterrey Jack
Swiss
Cheddar
Chipolte Cheddar
Dubliner - From Ireland
A jar of some stinky Italian grated Cheese: Parmesan -Romano,
Whipped Cream Cheese with Chives
Cottage Cheese with Chives

And for the record I love white Stilton with fruit.

My favorite is Mango Ginger. I too live in New England. You can get it near Boston, or order on-line from igourmet.com. They have a lot of specialty foods, but they have to be shipped quick so the shipping is pricey. I have only browsed them, and never actually ordered.

I have tried the Lemon and it was OK as was the Blueberry (meaning once is enough). The Apple and Pear is too dry and seems to have no taste.

I've been on a diet, so all I have is a hunk of Manchego that I've been nibbling away at slowly.

I have some:
Double Gloucester,
Colby-Jack,
Jalapeno Jack,
Baby Swiss,
Goat's Milk Brie,
Hunters Cheddar,
Pecorino Roman,
Mozzarella and
Muenster.

I like cheese :)

Right now I have:
Cheddar,
Mozzarella,
White Cheddar,
and
Cream cheese.

That's a low count for me. I normally have things like Gouda, Swiss, Provolone and Brie around as well, but I was caught off-guard by this thread bumping to the top! I guess i'd better make it down to the Round Corner Cheese Shoppe tomorrow to replenish my stock.

I'm running low...

I have a Mild Cheddar,
The end of a Camembert
Soft Goat's Cheese
Blue Brie
Pre-grated Mature Cheddar (I was having a lazy day, plus it's really easy just to reach in to the bag for a handful. Like M&Ms...but cheese)

And I'm really sorry, but I adore Wensleydale with cranberries, and also white Stiltoon with Apricot. I often have both in my life. To each his own :-)

BLUE BRIE?????!!!!

Is that like Saga Blue?



Or a cambozola?

More like Cambazola I think. It retains it's Brie flavour, with just a hint of blue.

I can't even begin to wrap my mind around eating mold on purpose.

#43 - I suppose you've never taken antibiotics then...
;o)

Hey, I also found some Jarlsberg in my fridge last night. YUM!

Only Penicillin, and I am allergic.

You don't know what you're missing. (re: the blue (bleu) cheese, not the penicillin.)

I have heard people rave about the taste, but I am too chicken. Just can't force myself to eat it. Not even sure I could stomach 'fake' blue cheese (just chemicals to make the taste, and no actual mold).

My husband hates the way it tastes, so if you think you're going to be one of those people, don't even try.

Are you fussy about all foods, or just cheeses? Do you eat mushrooms?

I do like mushrooms, but really only the canned ones (which I was raised on). I could put them in just about everything.

Very fussy about food. Required my spaghetti and sauce to be separated when I was a kid. Still very picky.

I adore blue cheeses. I sometimes go to the cheese shop in Covent Garden, just to take a deep breath of stilton. Ahhhhhhh....

I am told one of the first phrases I spoke as a child was "blue cheese and butter." I guess it's what they fed me for lunch every day as a toddler. (In a sandwich.)

Clam, Blue cheese and butter sandwiches? I've never tried it. I'm guessing it's pretty good. Of course, I don't think I'll be taking one to work in my lunch. Some folks might be offended by cheese smell in the staff lounge.

All I have right now is some fabulous smoked sharp cheddar. My best beloved, who claims he doesn't like cheese, is eating it all up!

Just ate the last piece of Gruyere. All I have left is Red Leicester. Cheese shop here I come!

Let us know what you end up with...

I bought more gruyere, a mature one this time. I'm making French onion soup and I float a piece of baguette in it with melted gruyere on top. Also got some St Agur, a very soft, creamy blue. High fat content so this one has to be sampled with a great deal of self control.

You are forcing me to take a jaunt to the cheese factory this weekend. The Ashe County Cheese factory. Filled with cheese made by happy Appalachian cows. http://www.ashecountycheese.com/
ETA - I have no financial or other interest in this other than gobbling their cheese at every opportunity.

Update - We came away with a sack of cheese curds (squeaky cheese), horseradish cheese, farmer's cheese, gouda, and some baked jalapeno cheese. Cheese heaven.

Sweet cheeses! I believe our group has been spammed. If >58 lodees: had been a user before today, or had even a handful of books in their library I probably would have clicked on the link. :o(