Say cheese (but not for the camera)

My wife and I love cheese but I have to limit my consumption because dairy makes me get congested. We love having cheese and meat plate from time to time. We enjoy having it with fig jam and either a very fruity Zinfandel or a port style wine. We try new cheeses whenever we travel and will have whatever we enjoy at the time. However a few ones that often are part of our cheese plate are a double or triple cream brie, a blue cheese or gorgonzola, Jarlesburg and some other type depending on what we want at the time. We usually also have pear slices or apple slices with the cheese and meat plate.
 
I AM A CHEESEHEAD from Wisconsin. When i buy cheese it's got to be 2 year old cheddar and 2 year old Swiss. Also, our local cheese store has the best olde-aged brick cheese better known as stinky cheese. When I used to buy it for DH and myself our kids would come over, open the refrigerator and yell, EWWWW, what's that smell? Lol.
 
Cheese is expensive now. Remember when Mac ‘n cheese was a poor man’s dinner.

I always have extra aged white cheddar in the fridge. There are a variety of others, just depends on what I need or is on sale.
 
That's a helluva lot of cheese varieties! I didn't know there were that many either. My favorite is Muenster, but I haven't bought it in a long time. I buy shredded mozzarella in bulk from Costco and find the taste of that adequately replaces Muenster. I use it to make homemade pizzas (easy "crust" is naan bread) and to sprinkle over pasta dishes. I also keep American cheese slices in the fridge to make Ritz with cheese, grilled cheese sandwiches, turkey cheese burgers and cheese farina.
 
QuietByNature said:
Only 2 or old? That to me would still be a mild cheese.
A good aged white cheddar 8+ yrs old is a good sharp cheese.
I was brought up eating a Portuguese cheese called St. George Cheese or St. Miguel Cheese, the sharper the better.
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I'm not too fond of the older cheeses. They seem dry to me. And the younger cheese is creamier and easier to slice. Think I'll ask for a sample of the 8+ swiss just to see what I am missing.
 
Many years ago I got to tour the Tillamook cheese factory in Oregon. It was quite an educational experience. (Btw, I love their cheddar)
It nice to go on a picnic with a great cheddar, hard salami, Sourdough French Baguette, homemade potato salad, and a good bottle of wine.
 
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