I will take any type of cheese. In any form. At any meal. With any ingredient. Pick a favorite though? Not going to happen.
If you can’t tell by now – I have a hard committing to a favorite item. It’s not because I lack the ability to make decisions. No, it’s because I love food so much, and because different ingredients are better in different dishes.
Let’s take cheese for example. Raclette would only be satisfying with the cheese of its namesake. Raclette is a Swiss dish made from raclette cheese in which you scrape slightly melted cheese from a communal wheel onto bread and other accoutrements. This just wouldn’t be good with say, stilton or American cheddar.
Now put some pears, walnuts, and a fruity vinaigrette along with the stilton and you’ve got a rockin’ salad. Likewise, melt the American cheddar over some cooked macaroni and you’ve got yourself a tasty mac n’ cheese dish. Substitute other cheeses for these and the result will be less than desirable.
So, with that…here are my current favorite cheeses (this list changes on almost a daily basis).Colston Bassett Stilton
L’edel de Cleron
Zamorano
Pimentino
Cornish Yarg
Morbier
Pierre Robert
Mont St. Francis
Sainte-maure de Touraine
Roquefort
Any variety of chèvre
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