6packofun Posted December 24, 2014 Share Posted December 24, 2014 A fourth WILL be smoked gouda. LOL Also, no blue cheeses, please! Thanks for any suggestions. I just need a few choices for a less-than-adventurous family. :P Quote Link to comment Share on other sites More sharing options...
FaithManor Posted December 24, 2014 Share Posted December 24, 2014 Extra sharp cheddar, fresh parmesan sliced thinly, and brie would be my go to cheese though I also like to put out a nice, baby swiss. Quote Link to comment Share on other sites More sharing options...
FaithManor Posted December 24, 2014 Share Posted December 24, 2014 I will admit that it's kind of hard to slice parmesan! It likes to crumble, but we sure do love to eat it on crackers. Quote Link to comment Share on other sites More sharing options...
kiana Posted December 24, 2014 Share Posted December 24, 2014 Any of the Farmer's Legacy from Cabot for the cheddar -- Farmhouse Reserve, Alpine Cheddar, White Oak Cheddar. All are sublime. (There are many other options from Cabot that are also good -- Vintage Choice, Adirondack Reserve, Bacon Cheddar -- but the first 3 are really spectacular for pure eating). Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted December 24, 2014 Share Posted December 24, 2014 I like a mixture of textures, so I like something like a parmigiana-reggiano, a Brie and a Gruyere *or* a p-r, a soft goat cheese and a sharp white cheddar. Quote Link to comment Share on other sites More sharing options...
G5052 Posted December 24, 2014 Share Posted December 24, 2014 I love goat cheese. We got some yesterday for our cheese tray, also some jalesberg and comte. I got a maytag blue, which is a milder blue than most. Quote Link to comment Share on other sites More sharing options...
MrsMommy Posted December 24, 2014 Share Posted December 24, 2014 Brie. My answer is always brie! Quote Link to comment Share on other sites More sharing options...
countrygal Posted December 24, 2014 Share Posted December 24, 2014 Colby or Colby/jack, pepper jack, and a flavored cheese of some sort - like something with apples or cranberries. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted December 24, 2014 Share Posted December 24, 2014 If you just want sliceable cheeses, I'd do Gouda, sharp cheddar, baby Swiss, and dill havarti. If you're mixing textures, I'd toss in port wine, feta, or a nice goat's cheese. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted December 24, 2014 Share Posted December 24, 2014 If you just want sliceable cheeses, I'd do Gouda, sharp cheddar, baby Swiss, and dill havarti. If you're mixing textures, I'd toss in port wine, feta, or a nice goat's cheese. Quote Link to comment Share on other sites More sharing options...
Excelsior! Academy Posted December 24, 2014 Share Posted December 24, 2014 Manchego. It's a whole sheep's milk cheese imported from Spain. It is similar in flavor to parmesan. Quote Link to comment Share on other sites More sharing options...
Eagle Posted December 24, 2014 Share Posted December 24, 2014 smoked Gouda is my favoirite! I would serve it with pepper Boursin, dill havarti, and aged cheddar. Quote Link to comment Share on other sites More sharing options...
Luckymama Posted December 24, 2014 Share Posted December 24, 2014 Manchego. It's a whole sheep's milk cheese imported from Spain. It is similar in flavor to parmesan. Manchego is my favorite cheese :) I'd go w manchego and two varieties of cheddar to add to your smoked Gouda. Quote Link to comment Share on other sites More sharing options...
OK Family Posted December 24, 2014 Share Posted December 24, 2014 Smoked Gouda and Fontina are my top 2. Quote Link to comment Share on other sites More sharing options...
creekland Posted December 24, 2014 Share Posted December 24, 2014 Whenever I've gone anywhere and brought cheese (anywhere being from a smaller family gathering to a larger work or church deal), Munster has ALWAYS been the favorite (as evidenced by what is not left over). Then Havarti. Then some sort of sharp cheddar. Now those are just what I use. It makes my life easier and everyone is happy. Quote Link to comment Share on other sites More sharing options...
zoobie Posted December 24, 2014 Share Posted December 24, 2014 Goat, cheddar, and cave aged Gruyere are my favorites. No one here is a Brie fan. Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted December 25, 2014 Share Posted December 25, 2014 For a non-adventurous clan, Port Salut is a good option. Mild flavor, soft like Brie, no rind. Quote Link to comment Share on other sites More sharing options...
6packofun Posted December 26, 2014 Author Share Posted December 26, 2014 This was so helpful! I'm excited to go to the store and check some of these out, even if just for myself! Thank you. :) Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted December 26, 2014 Share Posted December 26, 2014 This convinces me I need to be more adventurous in my cheese selections! Quote Link to comment Share on other sites More sharing options...
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