Mmmmm, cheddar. I'm the same way. Infact, I was just talking to my co-workers about it. I really like cheese, but I'm a fan of 'everyday' cheeses. Esspecially Cheddar. If you haven't make it to the Tillamook Cheese Factory
I suggest you put it on your next itinerary to the area. It's quite mouthwatering to see so much cheese
in one place. Plus, they have free samples and day-old cheese curds available for purchase. Hmm, a rodent fur group trip to that place might have to be arranged ;-)
Mmmmm, yes. Last time we were driving on the Oregon coast, I insisted that we make that a stopping point. The factory tour is great (and they sell wonderful grilled cheese sandwiches in the cafe).
Edam has a firm texture, which I like, plus a pleasant, mild, sometimes almost nutty, flavor. A fine choice, I would agree!
If you can find it, try Old Amsterdam Sharp White Cheddar. I developed a taste for it in Germany. It's REALLY good!
Cheddar is the bestest!
I don't believe I've tried it, but I shall certainly try to locate it. Thanks for the recommendation!
Cheddar's my favorite snacking cheese (Tillamook sharp - yum), although I enjoy Swiss with my sandwiches.
I think it's sad that I don't know the name of my favorite cheese -.-
I had it when I went to Germany for the last time in 1999; I was having dinner with relatives, whose dinners always consisted of meat, bread (usually dark) and cheese. It wasn't as monotonous as it may sound, since they had a ton of varieties of each.
There was this weird cheese cylinder with I think a brown (or just dark) wrapping. On top of it they stuck a sort of knive with a pivot in the center that allowed you to rotate the knive creating very very thin slices (layers?) of cheese, they were see-through-thin.
I first tried it because the slicing tool seemed novel, and immediatly hated it. I put the rest of my slice (layer?) away and said I Wouldn't eat any more of that, but it's a sneaky cheese. Its taste is so strong that it's natural it makes you cringe at first, like it did me. I don't think I'd ever had such a strong cheese ever. After a few moments, however; the real flavor kicks in and you can't but help yourself to more. I think it was almost the only cheese I had during dinner from that day forward. It is great. The layers are so thin because the flavor is so strong, but in my case after I got used to it I remember myself applying pressure to the slicing tool to get slightly thicker slices.
Other than that... well, I love Oaxaca cheese
, a stringy Mexican cheese. I also like Gouda, Manchego and Dutch (Holland? not sure of the name in English) cheeses.
Do you frequent Whole Paycheck Markets? Their cheese selections are always inspiring, even if not cheap - you'll find some extraordinarily yumptious offerings, such as a cave-aged gouda, a world apart from the usual stuff. And there's an actual cheese shop somewhere around Frederick & Cole, in the Upper Haight, just as you leave the tunnel on the N line - very convenient. ^_^ I haven't visited it yet, though - I only discovered it towards the end of the last contract, unfortunately, when they were already closed for the day.
And then there's generic Austrian smoked cheese, which goes really nicely with various sliced meats, including hot pepperoni. And the marvels that can come of goat's milk! Everything from fluffily soft spreadable fresh cheeses, to firm, aged varieties, with that special tanginess the milk provides.
Irish cheddars can be well worth a try, too - particularly creamy, without sacrificing strength of flavor. Of the West Country cheddars with widespread availability (rather than only locally), Davidstow's a pretty good choice, and Pilgrim's Choice is pretty reliable as well, similar to Tillamook's better ones.
Hm. Thought of holding a cheese party sometime? ^_^ (Meats welcome too, one would hope =:)