What is your favortie cheese? I do love cheese, and it is hard to pick an all time favorite. MY personal favorite is a yogurt vegetable. It is white, a little creamy and has little chunks of carrots, peppers, and some herbs. It is AWESOME!!! I also like American for it's meltability, Swiss on sandwiches, and a new favorite, Onion cheese, which tastes like French onion dip, and made great grilled cheese sandwiches.

-- Melissa in SE Ohio (me@home.net), February 18, 2002

Answers

Vermont extra-sharp cheddar is a staple in this household. Can't cook without it.

Wishing you enough.

-- Trevilians (aka Dianne in Mass) (Trevilians@attbi.net), February 18, 2002.

Yes, the super sharp cheddar rules! I guess my taste buds are worn out, I am the only one who eats anchovies from the tin around here.

-- mitch hearn (moopups@citlink.net), February 18, 2002.

We are very fond of Havarti- a rather mild Danish cheese. Its some what difficult for us to get so its a real treat.

I think I've had the yogurt vegtable-I believe I got some through the food co-op, it was very tasty ad I liked it on crackers. Sharp cheddar is also good, though the kids prefer the milder cheddar. My son LOVES "monster" (munster) cheese.

-- Kelly in (KY) (homearts2002@yahoo.com), February 18, 2002.

Mozarella! Only problem is, when I bring it home from the grocery store, my oldest daughter usually has it eaten before it can even hit the fridge! :-)

-- Cheryl in KS (cherylmccoy@rocketmail.com), February 18, 2002.

MMmmm, cheese.

I don't care a lot for Swiss, I can eat it, but I don't usually choose it. Other than that, just about any kind! I couldn't begin to pick just one! American on grilled cheese sandwiches, "rat" cheese to eat (that's what my daddy used to call cheddar bought in a wheel, mozarella on spaghetti, Monterey Jack is a really good one!

-- Christine in OK (cljford@mmcable.com), February 18, 2002.

When I was visiting in NY a couple weeks ago, I stopped by a new dairy to see what cheeses they had - I got 2 yummy cheddars - one was with black olives & roasted red peppers & the other had caraway seeds, which was my favorite -

Provolone & swiss are my 2 favorite cheeses! ;)

-- hmm (h.m.metheny@att.net), February 18, 2002.

Cheese! Did you say cheese? I used to say that you would be able to tell when our ship came in - our refrigerator would be full of cheese. The ship was taking so long to come in, that I learned to make cheese.

I make colby, cheddar, derby, montasio, romano, gouda, mozzerella, feta, parmesean, leicester, cottage, riccotta, fromage blanc, queso blanco,neufchatel,cream cheese,

Some are natural rinds and some are waxed. A few are fresh cheeses and can be eaten right away, but most are aged at least three months. My fruit cupboard is 52 degrees and 95% humity, (just what the doctor ordered for aging cheese.) My boys made me a screened cupboard with shelves to age my cheeses on and some excellent presses for molding. They are big cheese lovers and my number one cheering section that keeps me trying new varieties. When I think I have found a favorite, another one comes along and then it's my favorite for a while.

I am getting my nerve up to try a stilton.

homestead2 (also in SE OH)

-- homestead2 (homestead@localnetplus.com), February 18, 2002.

MY hero!!! Can I come visit???? And sample of course!!!

-- Melissa in SE Ohio (me@home.net), February 18, 2002.

Parmesano Reggiano - we buy it by the 1/2 wheel!!! Also, hunter's cheddar, gruyere (awesome on french onion soup!), and a roasted garlic cheddar ('natch). Awwwwwwww, it's too bad it's soooooo fattening!

-- Judi (ddecaro@snet.net), February 18, 2002.

I like them all......kinda like chocolate never found any chesse or chocolate I didn't like. My favorite at the moment is Smokey Cheddar! Denise

-- Denise K. (Rabbitmom2@webbworks.com), February 18, 2002.

The all time favorite in this family is definitely swiss and preferably smoked. But then, sharp cheddar, harvarti, mozzerella, feta; it's all good. Oh and curds; we all love curds. There's a special place, Graham Farms, in Elnora, IN where we can get curds. On our 3 or 4 trips a year in that direction, we always stock up on all kinds of cheese.

-- Rosalie (Dee) in IN (deatline@globalsite.net), February 18, 2002.

Melissa, - anytime, - we always have lots of visitors and lots of tasters.

-- homestead2 (homestead@localnetplus.com), February 18, 2002.

We get the absolutely best colby and cheddar cheese from a family farm in Missouri. It is pure organic, no hormones used, etc. Yummy! Plus, I like the thought of supporting a family farm.

-- Deena in GA (dsmj55@aol.com), February 19, 2002.