fairfarmhand Posted June 15 Share Posted June 15 We have cheddar (mild and sharp) colby jack pepper jack swiss provolone mozzarella parmesan cream cheese ( not really cheese I guess) Smoked havarti 1 2 Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted June 15 Share Posted June 15 That is an admirable collection. I only have the standard cheddar and a soft goats cheese in oil I just picked up from the local market. Regrettably, I haven't been on a spending spree at the deli in the city in a while. Quote Link to comment Share on other sites More sharing options...
teachermom2834 Posted June 15 Share Posted June 15 Sharp cheddar extra sharp cheddar sharp white cheddar mild cheddar parmesan queso quesadilla mozzarella Feta blue cheese provolone hot provolone gouda babybel monterey jack queso dip Lol…when I first saw this question I thought oh we don’t have much or anything interesting right now. I’ve been cutting back. We really love cheese. I went shopping today and really held back on the cheese. Haha 4 Quote Link to comment Share on other sites More sharing options...
Brittany1116 Posted June 15 Share Posted June 15 Just came back from the grocer. We have a large block of sharp cheddar, sliced cheddar and colby jack, mozzarella and mozarella sticks, and a wedge of parmesean. I usually have feta, but forgot it. 1 Quote Link to comment Share on other sites More sharing options...
Ethel Mertz Posted June 15 Share Posted June 15 Feta Parmesan sliced sharp cheddar block sharp cheddar shredded mozzarella mozzarella ball pimento cheese spread paneer sliced swiss cottage cheese shredded Mexican blend Quote Link to comment Share on other sites More sharing options...
Indigo Blue Posted June 15 Share Posted June 15 Smoked cheddar light string cheese shredded sharp cheddar sharp cheddar slices Asagio squares (String cheese for Dh lunch. The rest is because boys are coming to stay for a few days). Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 15 Share Posted June 15 Mild cheddar sharp cheddar mac and cheese blend mozzarella parmesan gouda colby jack cheese White cheese dip Next month we travel to Wisconsin and will bring back our favorites- really looking forward to a basil farmer cheese made there. 2 Quote Link to comment Share on other sites More sharing options...
Ausmumof3 Posted June 15 Share Posted June 15 Remnants of a block of supermarket cheddar. Last dribs of some packet pizza cheese. Remnants of a block of mozzarella. The two latter will be pizza tonight. Sometimes we have four or five but never a collection like that 🙂 2 Quote Link to comment Share on other sites More sharing options...
Arcadia Posted June 15 Share Posted June 15 We only have sliced sharp cheddar, pepper jack and colby jack, all picked by DS18. We also have small rolls of yuzu citrus goat cheese that was picked up at grocery outlet. We don’t usually buy cheese because it is relatively expensive. 1 Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted June 15 Share Posted June 15 6 minutes ago, Arcadia said: We also have small rolls of yuzu citrus goat cheese 😭Why doesn't my life have any of this? 🤤🤤🤤🤤🤤 Quote Link to comment Share on other sites More sharing options...
Arcadia Posted June 15 Share Posted June 15 2 minutes ago, Rosie_0801 said: 😭Why doesn't my life have any of this? 🤤🤤🤤🤤🤤 1 Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted June 15 Share Posted June 15 Hey! I just bought some goats cheese and have the dregs of a jar of yuzu miso. My life isn't a tragedy after all! Quote Link to comment Share on other sites More sharing options...
mmasc Posted June 15 Share Posted June 15 medium cheddar block Kerrygold Dubliner (my fave!) Big wedge of Parmesan reggiano shredded Mexican cheese American cheese slices cottage cheese 1 Quote Link to comment Share on other sites More sharing options...
Tap Posted June 15 Share Posted June 15 Nothing too fancy right now. Cheddar Sharp cheddar Pepper jack slices Gouda-smoked with cracked pepper Parmesan Italian blend -pre shredded 1 Quote Link to comment Share on other sites More sharing options...
Eos Posted June 15 Share Posted June 15 5 hours ago, Rosie_0801 said: Hey! I just bought some goats cheese and have the dregs of a jar of yuzu miso. My life isn't a tragedy after all! Need is the mother of invention. Feta cheddar brie goat's brie with ash regular goat blue parmesan asiago manchego Great thread. 1 Quote Link to comment Share on other sites More sharing options...
Hannah Posted June 15 Share Posted June 15 Cheddar Gouda Feta (above are the supermarket staples) Slice of wild mushroom brie Small provolone (From a quarterly market) We have no deli within a 100km radius and haven’t been out of town recently. 1 Quote Link to comment Share on other sites More sharing options...
TechWife Posted June 15 Share Posted June 15 (edited) Two types of block cheddar Gouda Parmesan reggiano a block of I don’t remember but it will come to me brié boursin garlic & herb Sliced Swiss sliced vermont cheddar sliced Muenster American cheese singles shredded cheddar shredded mozzarella We are out of honey goat cheese. Edited June 15 by TechWife 1 Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted June 15 Share Posted June 15 Off the top of my head - Inside fridge: American, provalone, extra sharp cheddar, tomato basil feta crumbles, mozzarella cheese sticks, Parmesan, Asiago, cream cheese, and a can of sawdust. 😉 Outdoor fridge: extra sharp cheddar, Swiss, pepper jack, blueberry goat cheese, feta, muenster, mozzarella, and random herb and vegetable spreads, plus back up parm and Asiago. 2 1 Quote Link to comment Share on other sites More sharing options...
historically accurate Posted June 15 Share Posted June 15 I've gone mostly dairy free, so we don't have much. Mozzarella (bag of pre-shredded) American cheese slices Parmesan (green shaker of "spaghetti glitter") - this probably needs to be thrown out, it's been in the door of the fridge forever 1 Quote Link to comment Share on other sites More sharing options...
HomeAgain Posted June 15 Share Posted June 15 Oh my. Let me see.... goat provelone Parmesan (wedge) Peccorino Romano American pepper jack sharp cheddar - Vermont, NY, and aged cream cheese mozzarella - fresh and shredded haloumi (grilling cheese) quesito colombiano ? Surprise mild cheese from the pack of ends I bought for mac n' cheese night. 2 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted June 15 Share Posted June 15 My people! Lol. I’m always thinking, “why do we have so much cheese?!” I haven’t been grocery shopping in two weeks but I currently have shredded Mexican blend, two types of cheddar blend, and Parmesan. Feta, powdered parm (lol, not cheese?). Colby sticks and mozzarella sticks (for lunches). And probably a couple more, if I get up and go look. 2 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted June 15 Share Posted June 15 Sharp NY cheddar kraft singles (I know it’s gross but DH insists it goes on burgers) parmesan shakey cheese (again, DH) cream cheese port wine cotija colby jack feta Trader Joe’s has a truffle cheese we just ran out of but is on my list. We’re also out of smoked provolone. 1 Quote Link to comment Share on other sites More sharing options...
El... Posted June 15 Share Posted June 15 I obviously need to go buy more cheese. You guys have it going on. We have mozzarella in the freezer. In the fridge, there's fresh mozzarella, colby, cheddar, cream cheese, feta, and parmesan. Sort of boring. 2 Quote Link to comment Share on other sites More sharing options...
marbel Posted June 15 Share Posted June 15 28 minutes ago, El... said: I obviously need to go buy more cheese. You guys have it going on. We have mozzarella in the freezer. In the fridge, there's fresh mozzarella, colby, cheddar, cream cheese, feta, and parmesan. Sort of boring. Not boring. There is a world of possibility in each of of those cheeses. Tomorrow I'm turning cream cheese into a Basque cheesecake for the first time! We have a bunch, most of it pretty basic right now. I am regretting not getting some manchego for a father's day cheese plate tomorrow. 2 Quote Link to comment Share on other sites More sharing options...
wintermom Posted June 15 Share Posted June 15 8 hours ago, mmasc said: medium cheddar block Kerrygold Dubliner (my fave!) Big wedge of Parmesan reggiano shredded Mexican cheese American cheese slices cottage cheese I LOVE Kerrygold Dubliner as well! Is "mexican cheese" the white, very mild cheese, or are there spiced add, like Pepper Jack? 1 Quote Link to comment Share on other sites More sharing options...
wintermom Posted June 15 Share Posted June 15 I am so jealous of all these long lists of cheese. I am a lover of cheese, but have had to cut way back due to stomach issues. I'll just list my favourite cheeses I wish I had in my fridge: - Kerrygold Dubliner - Norwegian brown cheese (goat cheese) - sweet tasting with a slight 'sticky' feel a bit like peanut butter - Jarlsberg cheese (also Norwegian) - Blue Castello cheese - a salty, slightly soft blue cheese - Balderson sharp cheddar cheese - a Canadian brand - St. Albert sharp cheddar and cheese curds - the curds are for poutine, of course!! 😀 2 1 Quote Link to comment Share on other sites More sharing options...
mmasc Posted June 15 Share Posted June 15 9 minutes ago, wintermom said: I LOVE Kerrygold Dubliner as well! Is "mexican cheese" the white, very mild cheese, or are there spiced add, like Pepper Jack? Yes! That Dubliner is so, so good! The “Mexican” cheese we buy that my kids like for making quesadillas is a shredded blend of cheeses, such as: Quote Link to comment Share on other sites More sharing options...
wintermom Posted June 15 Share Posted June 15 2 minutes ago, mmasc said: Yes! That Dubliner is so, so good! The “Mexican” cheese we buy that my kids like for making quesadillas is a shredded blend of cheeses, such as: Ok, so not the cheese that is actually used in Mexico that I can get from my specialty shop, I'm sure this is tasty, though. We just use straight Monterey or Pepper Jack cheese now on pretty much everything. It's good on hamburgers! 1 Quote Link to comment Share on other sites More sharing options...
4kidlets4me Posted June 15 Share Posted June 15 Beecher's Flagship in both cheese sticks and a wedge Parmesan wedge and shredded Mozzarella fresh and shredded shredded mexican American cheese Provolone Swiss Vermont cheddar mild cheddar Asiago Romano Gouda 2 Quote Link to comment Share on other sites More sharing options...
fairfarmhand Posted June 15 Author Share Posted June 15 So my cow is giving me a gallon of milk *a day* (she’s not a heavy producer thank goodness and she’s at the tail end of her lactation, but we sold the calf 2 weeks ago.) so maybe I need to try my hand at making cheese again. 3 Quote Link to comment Share on other sites More sharing options...
Kareni Posted June 15 Share Posted June 15 We have ~ A shredded Swiss/Gruyere blend from Trader Joe's as it's relatively low sodium. Sliced Havarti A wedge of parmesan Regards, Kareni Quote Link to comment Share on other sites More sharing options...
Drama Llama Posted June 15 Share Posted June 15 11 hours ago, Rosie_0801 said: Hey! I just bought some goats cheese and have the dregs of a jar of yuzu miso. My life isn't a tragedy after all! I am on my way to help you eat that. I’ll pick up some crackers. Hoover, and Dyson have eaten all my cheese. 2 Quote Link to comment Share on other sites More sharing options...
Terabith Posted June 15 Share Posted June 15 Block of sharp (or extra sharp) cheddar shredded sharp cheddar shredded Parmesan shredded mozzarella (I think) American “cheese” slices (used for grilled cheese and as an ingredient in homemade mac and cheese) Quote Link to comment Share on other sites More sharing options...
alysee Posted June 15 Share Posted June 15 It's the summer so we have 6. Cheddar, parmesan, mozzarella, cream cheese, American cheese slices(we call them Kraft Singles) and feta. 1 Quote Link to comment Share on other sites More sharing options...
Drama Llama Posted June 15 Share Posted June 15 17 minutes ago, alysee said: It's the summer so we have 6. Cheddar, parmesan, mozzarella, cream cheese, American cheese slices(we call them Kraft Singles) and feta. Do you have more cheese or less cheese in other seasons? 1 Quote Link to comment Share on other sites More sharing options...
KatieJ Posted June 15 Share Posted June 15 (edited) Colby jack shredded Mozz shredded brick of Parmesan Reggiono Kirkland Cabernet Sauvignon bellavitano Dubliner (my favorite) Jarlsburg (Dh favorite) Goat cheese cream cheese Lite laughing Cow cheese Edited June 15 by KatieJ 2 Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted June 15 Share Posted June 15 Feta (block) mozzarella shreds colby jack shreds block of cheddar block of swiss pepper jack slices queso fresco cotija 3 types of Tillamook cream cheese (chives, jalapeno honey, strawberry) block of pecorino block of parmesan reggiano I normally have some snacking cheese also, but I havent been to trader joe’s in a while. 1 Quote Link to comment Share on other sites More sharing options...
AmandaVT Posted June 15 Share Posted June 15 Hmm - at the moment: Shredded: sharp cheddar, parmesan Block: sharp cheddar, smoked gouda Sliced: swiss, muenster And we have some of the sharp cheddar cabot sticks (I think they're Cabot's version of string cheese) 1 Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted June 15 Share Posted June 15 You guys have a lot of cheese! We currently have blocks of mature cheddar and parmesan. We usually have one other. That's it. 2 Quote Link to comment Share on other sites More sharing options...
Terabith Posted June 15 Share Posted June 15 52 minutes ago, Laura Corin said: You guys have a lot of cheese! We currently have blocks of mature cheddar and parmesan. We usually have one other. That's it. Well, America is the land of cheese caves. We are literally running out of room to keep our extra cheese. We have massive underground bunkers full of enough cheese to give every single American a pound of cheese a day for four years. We have so much cheese that we use our cheese to make processed cheese. I'm not honestly sure why our government is so desperate to prop up our dairy industry that we prop it up way beyond supply and demand. I'm also not sure why the price of cheese doesn't go down due to the fact that we have so much cheese we are storing it in vast underground caverns. The world is ineffable. 3 Quote Link to comment Share on other sites More sharing options...
Shelydon Posted June 15 Share Posted June 15 Cheddar Feta Mozzarella Goat Parmesan 1 Quote Link to comment Share on other sites More sharing options...
wintermom Posted June 15 Share Posted June 15 1 hour ago, Terabith said: Well, America is the land of cheese caves. We are literally running out of room to keep our extra cheese. We have massive underground bunkers full of enough cheese to give every single American a pound of cheese a day for four years. We have so much cheese that we use our cheese to make processed cheese. I'm not honestly sure why our government is so desperate to prop up our dairy industry that we prop it up way beyond supply and demand. I'm also not sure why the price of cheese doesn't go down due to the fact that we have so much cheese we are storing it in vast underground caverns. The world is ineffable. There are actual caves for aging cheese in England, and probably other countries like Italy. I think parmesan cheeses need a long dark, cool place to age. So cool! I'd love to go on a cheese tour in Europe! I don't really need the wine. 😉 3 Quote Link to comment Share on other sites More sharing options...
QueenCat Posted June 16 Share Posted June 16 Shredded: mozzarella, quesadilla cheese Sliced: American, cheddar, havarti, gouda Blocks: mozzarella, cheddar, havarti, Gouda, pepper jack, port wine, asiago Other: marscapone, feta, cream cheese, babybel 1 Quote Link to comment Share on other sites More sharing options...
alysee Posted June 16 Share Posted June 16 8 hours ago, Drama Llama said: Do you have more cheese or less cheese in other seasons? For sure. We usually only have feta when the peppers and cucumbers are in season. We don't always have parmesan in the summer either since we don't eat a ton of pasta in the summer, opting for pizza. We pretty much always have Cheddar, cream cheese and Kraft Singles. Mozzarella we usually have only if Pizza or Baked pasta is on the menu. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted June 16 Share Posted June 16 For those of you with a Trader Joe’s, the Unexpected Cheddar and the Truffle Cheese are yummy. 2 Quote Link to comment Share on other sites More sharing options...
Ausmumof3 Posted June 16 Share Posted June 16 So is having a huge variety of cheese typical of US culture or is this board exceptional? I wouldn’t say it’s normal to have that many here except maybe around Christmas time. I remember reading something about French eating and how they would usually have a cheese box with 3 different varieties. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted June 16 Share Posted June 16 5 minutes ago, Ausmumof3 said: So is having a huge variety of cheese typical of US culture or is this board exceptional? I wouldn’t say it’s normal to have that many here except maybe around Christmas time. I remember reading something about French eating and how they would usually have a cheese box with 3 different varieties. I think it’s very common. We probably eat cheese every day. I’d rather give up sugar than dairy. 3 Quote Link to comment Share on other sites More sharing options...
Ausmumof3 Posted June 16 Share Posted June 16 1 minute ago, KungFuPanda said: I think it’s very common. We probably eat cheese every day. I’d rather give up sugar than dairy. I probably eat cheese four times a week or more, but we just don’t have a huge variety. We’re more likely to have a big single block that’s cheaper. If I buy Brie or Camembert I’ll buy the smallest possible round as only my dd and I eat it. We do have mozzarella because I’ve taken to doing a weekly pizza night. I actually think there’s something wrong with my fridge though because stuff seems to go mouldy too quickly if I stock up. Quote Link to comment Share on other sites More sharing options...
Terabith Posted June 16 Share Posted June 16 13 minutes ago, Ausmumof3 said: So is having a huge variety of cheese typical of US culture or is this board exceptional? I wouldn’t say it’s normal to have that many here except maybe around Christmas time. I remember reading something about French eating and how they would usually have a cheese box with 3 different varieties. Honestly, I'm kinda baffled by the hive's cheese selections. I'm wondering how people eat them. At our house we have a block of cheddar that we eat with crackers as a snack (mostly my husband), shredded cheddar and parmesean that we put on pasta or in omelettes, and sliced Kraft slices for when we make mac and cheese. If we're eating a lot of cold cut sandwiches, I would get some sliced cheese, probably swiss. When my kids were little, I often kept cheese sticks or Baby Bells as a convenient portable snack. When the kids were on a quessadilla kick, we sometimes had shredded Mexican blend of cheese. But I'm not really sure how people eat a dozen varieties of cheese. I think we do have cottage cheese as well that we eat with fruit sometimes. I don't really think of cottage cheese or cream cheese as cheese, but maybe they are? Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted June 16 Share Posted June 16 (edited) 20 minutes ago, Ausmumof3 said: I probably eat cheese four times a week or more, but we just don’t have a huge variety. We’re more likely to have a big single block that’s cheaper. If I buy Brie or Camembert I’ll buy the smallest possible round as only my dd and I eat it. We do have mozzarella because I’ve taken to doing a weekly pizza night. I actually think there’s something wrong with my fridge though because stuff seems to go mouldy too quickly if I stock up. I wonder if the variety is because it’s normal for us to cook so many different kinds of foods and we need different cheeses for that? I don’t use Italian cheeses in Mexican dishes. The cheeses I use if we’re doing a charcuterie platter for dinner are not the cheeses I stock for sandwiches. It’s one of those smallish indulgences that makes life nicer. ETA: If the cheese selection looks excessive, don’t even ask about our condiments because then the variety gets completely ridiculous. I probably have 10 kinds of hot sauce in my house right now, and that’s just hot sauce. Edited June 16 by KungFuPanda 1 3 Quote Link to comment Share on other sites More sharing options...
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