What's your favorite cheese?

Question

Trying to name my favorite cheese would be as difficult as trying to name my favorite child. I love them all for different reasons, each one being my favorite.

Answer 1

SHARP cheddar - the sharper, the better, or any smoked cheese.

Answer 2

I LOVE swiss cheese! I love it when you go to a little party and they have those cubes.

I also like brie a lot but since it's expensive I don't see much of it.

Answer 3

Havarti

Answer 4

Fromunda cheese.

Answer 5

leerdammer(not sure on the spelling)its superb..quite a sweet cheese but scrummy:)

Answer 6

My absolute favorite type of chesse is Parmesan! mmmmmm.... so good. I love chicken cesar salad w/ parmesan!!

What is your favorite??

Answer 7

Cheddar is the absolute best!

Answer 8

string cheese.

Answer 9

Cheese is a solid food made from the milk of cows, goats, sheep and other mammals. Cheese is made by coagulating milk. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to "curds and whey." The precise bacteria and processing of the curds play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.

There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme mixture traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.

Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is a more compact form of nutrition and has a longer shelf life than the milk from which it is made. Cheese makers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. The substantial storage life of cheese lets a cheese maker sell when prices are high or when money is needed.

Factors in cheese categorization

Factors which are relevant to the categorization of cheeses include:

* Length of aging
* Texture
* Methods of making
* Fat content
* Kind of milk

List of common cheese categories

No one categorization scheme can capture all the diversity of the world's cheeses. In practice, no single system is employed and different factors are emphasized in describing different classes of cheeses. This typical list of cheese categories is from foodwriter, Barbara Ensrud.
Variety of cheeses in a supermarket
Variety of cheeses in a supermarket

* Fresh
* Whey
* Pasta Filata
* Semi-soft
* Semi-firm
* Hard
* Double and triple cream
* Soft-ripened
* Blue vein
* Goat or sheep
* Strong-smelling
* Processed
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Controversy

*Effect on sleep

A study by the British Cheese Board in 2005 to determine the effect of cheese upon sleep and dreaming discovered that, contrary to the idea that cheese commonly causes nightmares, the effect of cheese upon sleep was positive. The majority of the two hundred people tested over a fortnight claimed beneficial results from consuming cheeses before going to bed, the cheese promoting good sleep. Six cheeses were tested and the findings were that the dreams produced were specific to the type of cheese. None was found to induce nightmares. However, the six cheeses were all British. The results might be entirely different if a wider range of cheeses were tested. [21] Cheese contains tryptophan, an amino acid that has been found to relieve stress and induce sleep. [22]

*Opiate

Cheese is produced with casein, a substance that when digested by humans breaks down into several chemicals, including casomorphine, an opiate.
Cheese is (and, to a lesser extent, other dairy products are) therefore suspected by some to play a role in behavioral disorders among children, especially with regards to autism.

Some even go so far as to promote casein-free diets for everyone. It is also one of the reasons cited by some vegans for avoiding dairy as well as meat.[26]

*Lactose

Cheese is often avoided by those who are lactose intolerant, but ripened cheeses like Cheddar contain only about 5% of the lactose found in whole milk, and aged cheeses contain almost none.
Some people suffer reactions to amines found in cheese, particularly histamine and tyramine. Some aged cheeses contain significant concentrations of these amines, which can trigger symptoms mimicking an allergic reaction: headaches, rashes, and blood pressure elevations.

*Pasteurization

A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. Food and Drug Administration states that soft raw-milk cheeses can cause "serious infectious diseases including listeriosis, brucellosis, salmonellosis and tuberculosis".[28] It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss Gruyère, Emmental and Sbrinz, and for French Roquefort.

Government-imposed pasteurization is, itself, controversial. Some say these worries are overblown, pointing out that pasteurization of the milk used to make cheese does not ensure its safety in any case.

This is supported by statistics showing that in Europe (where young raw-milk cheeses are still legal in some countries), most cheese-related food poisoning incidents were traced to pasteurized cheeses.

Pregnant women may face an additional risk from cheese; the U.S. Centers for Disease Control has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the listeria risk, which can cause miscarriage or harm to the fetus during birth.
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Please take care of the controversy last part and now decide whether you need to reduce the liking on cheese. I also like all cheeses subject to the controversy portion too.

Answer 10

cheddar