If it's an 'other' kind of cheese, please specify below. There are nowhere near enough poll options for all the existing cheeses.
- Roquefort / Blue Cheese
- Emmental / Swiss Cheese
- Camembert / Brie
Most Helpful Guy
If it is not moldy, I probably don't care much for it.
I think it is a tossup between blue cheese and white mold cheese.
Camembert is better fried or in the oven then subsequently consumed with cranberry jam, while blue cheese I prefer cold or transformed into a sauce.
But I'm fine with other cheeses, as long as they are of rich and intense flavor.
I can deal with mozzarella as well as with feta and all the other kinds of the salty moist goat cheeses.
I dislike the mild, nutty forms of hard cheeses such as Emmentaler, so much so, that I might find it unpleasant.
Cheese needs to be savory in my book, if I taste a hint of sweetness it gives me the ickies.
Most Helpful Girl
Gosh! I remember when I was 5yo and my mom would take me to this cheese store in Florence and they had this huge bricks of all kinds of cheese.
I think my love for cheese began there. I really like the parmigiano, Pecorino Toscano, Monte Veronese, Taleggio Cheese, the Grana Pedani, Ricotta, Ragusano Cheese, the Caprino Cheese, Mozzarella.
Recently I tried a cheese called Queso Duro Viejo it was really good. 😋