Ouch! That's a pretty bad selection, and one that doesn't mean much to non-USians. Missing is any cheese that actually deserves the name: Roquefort, moldy and salted, Pecorino, so good with Rucola and Bresaola, Camembert (not the kind you bake), Munster, the real one, extra-stinky...

So ys, definitely other, it should even be others.

Limburger and Gouda aren't exactly popular in the US. Feta only slightly more so I'd say.

--
I'm not belgian but I play one on TV.

Yes, I'd have to second this one. A nice Pecorino siciliano with peppercorns in it, or a nice raw milk Camembert (moulé à la louche) would really hit the spot. But a nice aged, artisanal Gouda with some good bread will have to do. I'm such a cheese snob, but I'm not at all ashamed.

--

Allolex
http://allolex.freeshell.org

What about gjetost?

Not a very though selection of cheeses... Maybe there should be a 'Favorite Other Cheese' vote.

Howdy!

One can argue that gjetost (literally, "goat cheese") is not truly cheese. It is just milk that has been condensed down to sludge. Really stiff sludge. Yummy sludge.

Anyhow, I've lately become very fond of Manchego, which is showing up in the warehouse stores now. Spanish sheep's milk cheese, aged. Very yummy with guava paste.

yours,
Michael

My favorite cheeses are: Jalapeno Havarti, Gorgonzola, and Danish Camembert Lets keep this list going.. and make the largest favorite cheese poll on the web.

Makeshifts last the longest.

Pepperjack! The spicier the better. :-)

--
hiseldl
What time is it? It's Camel Time!

You said it monk (it's my favorite sandwitch cheese).

On the other, feta and watermelon, mmmmmmmmmm (heck, feta and macaroni, feta and anything ).

MJD says you can't just make shit up and expect the computer to know what you mean, retardo! I run a Win32 PPM repository for perl 5.6x+5.8x. I take requests. ** The Third rule of perl club is a statement of fact: pod is sexy.

Other: Cambazola. Yum. The softer the better.

For everyday sandwich usage, a mature cheddar does nicely.

I lived in Naples, Italy for two years, and I developed a taste for the local mozzarella cheese, which was made from buffalo milk, which gave it a very unique taste of its own.

TStanley
--------
It is God's job to forgive Osama Bin Laden. It is our job to arrange the meeting -- General Norman Schwartzkopf

Oh yes, mozzarella di bufala! Last time I met larsen, his girlfriend Anna offered us some mozzarella di bufala with lambrusco gelatine... There were also dree, drad, MrEgo, pivari, TheHobbit, and Mattia Barbon. You can see us here :)

Ciao, Valerio

A couple weeks ago I made a recipe that called for Fontana cheese. All I could find at the store was Fontinella. I used it and it tasted fine, but as a Fontina cheese lover, would you happen to know the difference between Fontana, Fontina and Fontinella?

-Blake

I believe Brie should be on the list of those "Others" that really belonged in the main body of the poll.

...All the world looks like -well- all the world, when your hammer is Perl.
---v

-Logan
"What do I want? I'm an American. I want more."

use Quantum::Superposition;
my $chunk  = any(qw(cheddar gouda jack));
my $spread = any(qw(boursin chavrie));
[download]

--
I'm not belgian but I play one on TV.

bassplayer

"...and into Glory ride!"

Serious cheese lovers love Manowar! Ahrrahrrahrrahr! :^)

Serious cheese lovers love Manowar!

You misspelled "Gwar". HTH, HAND. :-)

--
F o x t r o t U n i f o r m
Found a typo in this node? /msg me
The hell with paco, vote for Erudil!

Clearly he meant Lawnmower Deth ;)

If it has to be cheese, Mozarella is probably my favourite - it tastes really good with tomatoes and pesto. Usually, I'm a carnivore, though (and sometimes a chocovore :)).

--
mowgli

In Sardinia, Italy, we produce a bunch of very good cheeses. Among them I especially like the Pecorino Sardo and Dolce Sardo. Yum!

And, of course, a special mention goes to Parmigiano Reggiano and Grana Padano!

Ciao!
--bronto

The very nature of Perl to be like natural language--inconsistant and full of dwim and special cases--makes it impossible to know it all without simply memorizing the documentation (which is not complete or totally correct anyway).
--John M. Dlugosz

Not to mention CasuMarzu ... :)
Have a scientific look at it and learn how to taste it!

Other: Brie. I just can't get enough. Goes great with almost anything. Second favorite: Blue. I loves me the stinky cheese.

Ahhhhhhhhh....Stilton, Gorgonzola, or for a little mix it up there's this huntsman cheese at the local whole foods market it has three layers of stilton varying degrees of ripeness interspersed with layers of a buttery cheddar. sigh.....

JP,
-- Alexander Widdlemouse undid his bellybutton and his bum dropped off --

any cheese

all cheese

it's all good stuff

-regards

t r e t i n

I'll take pepperjack cheese on a sandwich anyday :)

If the above content is missing any vital points or you feel that any of the information is misleading, incorrect or irrelevant, please feel free to downvote the post. At the same time, reply to this node or /msg me to tell me what is wrong with the post, so that I may update the node to the best of my ability. If you do not inform me as to why the post deserved a downvote, your vote does not have any significance and will be disregarded.

I wonder why, but I don't see Emmentaler in the list. Is it that uncommon in the US? Uhm, and yes, it's my favorite so I voted others :)
--
use signature; signature(" So long\nAlfie");

Not even Wensleydale?

-Logan
"What do I want? I'm an American. I want more."

Ahh, lactose intolerance excludes you from nothing! Feta and other goat cheese don't have lactose! I'm lactose intolerant and I can eat Mozerella as well.

As part of the Cheese Ring, I'm very much into Cheese. I've gone vegatarian recently, but I don't think I could go vegan. Not until they figure out cheese tech

• Chedder: Especially Tillamook
• Mozzarella: Very important for Pizzas
• Stilton: Yum. Though, any thing blue gets my vote
• So Gorgonzola, Camembert, Roguefort, etc...
• Hunter's: Chedder & Stilton!
• Jarlseberg: nice and nutty
• Gjeitost: Norwegian cheese, caramel like goat cheese
• Gamalost: Another Norwegian cheese that I've never tasted. You can get it via this norway shop. Our friend says it's the nastiest thing she's ever put in her mouth. Stories

-- Mike

--
just,my${.02}

Matt

--hsm