I need a new cheese. . . .

[ghouck]

Sorry, but every time I see the title of this thread I hear the melody for Huey Lewis and the News' "I Need a New Drug."

As intended. . .

[Paquita]

You've probably had MOZZARELLA, but have you ever tried buying balls of mozzarella and heating them on the grill until they get warm and a bit melted?  This is a popular snack in Brazil that people generally eat before they bring out the meat.  It's really tasty.

I think I've had those, but I thought it was bread with cheese baked in it.  Does it kind of look like little round buns when it's done?  Man.  Those are good.

Smoked mozzarella is good too.

[ghouck]

I tried some goat cheese, it says 'peppadew' on it. Damn good cheese.

[Menard]

My hands down favorite cheese is Havarti, though that has been mentioned, with one exception, and that is the only way to eat Muenster is an end slab with a salty orange rind still on it. Of course with the delis disappearing in the grocery stores and everything being pre-packaged, it's hard as hell to find Muenster in slabs.

They used to carry various cheeses in different weights at the grocery stores, and cuts and and sharpness could vary.

An interesting cheese, though pretty much disappearing around here (don't you just love Walmart  ) is variously known as Farmers Cheese and Amish Farmers Cheese; kind of a middle ground between Havarti and Baby Swiss.

A cheese spread which is native to Kentucky, and pretty much has to be special ordered anywhere else, is Beer Cheese. Of course it varies in sharpness and beer flavor, which has actually decreased over the years, but local varieties are far superior to what few regional or national emulations there are.

Actually, for the longest time, Walmart stores did not carry beer cheese around here because they do not deal with small local companies. They now carry two brands, and both of them suck, comparatively. Kentucky Beer Cheese and Copper Kettle are two good varieties. Hall's Beer Cheese is a local favorite, though it has changed over the years and is now one of the two sucky varieties Walmart carries, and I'd rather have the other sucky variety from Southern Salads than that crap they call Hall's now.

[Mofo Rising]

Have you tried cheese curds?  I have found that if you like a cheese, it's 10x better in curd form.

Isn't Infogeek from Wisconsin?  I think it's his duty to post a lengthy response to this.

I wouldn't say that cheese is 10x better in curd form because a lot of what is interesting about cheese occurs in the post-curd phase.

However, if you haven't experienced curds, it's something to seek out. They're delicious and easy to steal from little girls afraid of spiders.

[Raffine]

You've probably had MOZZARELLA, but have you ever tried buying balls of mozzarella and heating them on the grill until they get warm and a bit melted?  This is a popular snack in Brazil that people generally eat before they bring out the meat.  It's really tasty.

I love the fresh Mozzerella that's packed in brine. It's a whole different animal than the shredded stuff in the plastic bag.

Of course, there's always Casu marzu.

[Trevor]

However, if you haven't experienced curds, it's something to seek out. They're delicious and easy to steal from little girls afraid of spiders.

 

[The Burgomaster]

You've probably had MOZZARELLA, but have you ever tried buying balls of mozzarella and heating them on the grill until they get warm and a bit melted?  This is a popular snack in Brazil that people generally eat before they bring out the meat.  It's really tasty.

I think I've had those, but I thought it was bread with cheese baked in it.  Does it kind of look like little round buns when it's done?  Man.  Those are good.

No.  You are thinking of "Pao de Queijo" (cheese bread), which is generally served as a snack or even as a breakfast food.  I'm talking about a plain hunk of mozzarella shaped into a bite-sized ball.  You just plop it down on the grill for a few minutes and then eat it.  Delicious.

[retrorussell]

Mizithra's not bad, if it hasn't been mentioned yet.
The thread title makes me think of..

I want a new cheese
One that stays cold
One that won't smell too bad,
One that won't grow much mold.

I want a new cheese
One to put on my bread
One that I can dip crackers in
Or on toast I would spread

One that's not high in calories
And doesn't look too weird
One that goes quite well with soup
Or maybe with a beer
I'd eat anytime of year

Oy vey, I'm bored..

[Menard]

This is a popular snack in Brazil that people generally eat before they bring out the meat.

Is that what they call foreplay in Brazil?

[Rev. Powell]

However, if you haven't experienced curds, it's something to seek out. They're delicious and easy to steal from little girls afraid of spiders.

 

No whey!

[Rev. Powell]

This is the best cheese I had in the past year.  Black Diamond white cheddar, aged two years.  Extra sharp and tangy, the way it should be.

[Bmeansgood]

Call me crazy, but sometimes I buy a wedge or Romano and just nibble on it until it is gone.  Asiago, Romano and Parmesan are about as exotic as I go.  But that black diamond stuff above looks tempting!

[Ed, Ego and Superego]

Call me crazy, but sometimes I buy a wedge or Romano and just nibble on it until it is gone.  Asiago, Romano and Parmesan are about as exotic as I go.  But that black diamond stuff above looks tempting!

Actually those are great munching cheeses, good texture and flavor. Spanish Manchego is great, and I love aged gouda. 
-Ed

[The Burgomaster]

I also love high-quality bleu cheese.  The best I ever has was in a restaurant in Spain.  We had it with fresh, crusty bread and a bottle of wine.