The dates on this site are not really accurate, but it has been about eight months since I started my cheese adventure. I can’t really believe it, actually. So far, officially, I have tried 36 different cheeses. While there were tastings that, for whatever reason, did not make it on to the site, I have still managed to cover a lot in such a short time, with my limited resources.
Now, let me present my top 10 cheeses (prior to this post):
- Gruyere
Love Gruyere for melting—especially in macaroni and cheese and quiche. - Blue Cheese
Tasty creamy cheese. The smell is pretty strong, but you get used to it—which, seems to be the case with most cheeses. - Boucheron Goat Cheese
I really hated this at first. But, looking back it was really a great cheese. It had a deep and distinct flavor and consistency. It’s really great for toast and salads. - La Tur
Goat flavor, but deliciously creamy—almost has a cheese cake-like consistency. - Brie
When I first tasted it, as you might notice I didnt really get it. After I learned how to air out the cheese, and grew an appreciation for cheese in general, I realized why Brie is one of the most popular cheeses. - Havarti
Really great semi-soft cheese. Great for cheese board, cubes, toothpick—the works! I love it on sandwiches, also. - Cacio de Roma
Great for melting, on pasta, sandwiches, salads. - Robiola Bosina
Excellent mixed-milk cheese. Sheep’s milk is very mild, in combination with cow’s milk it’s even milder. Perfect for spreading on toast. - Burrata
Very creamy and excellent fresh cheese. It’s just a really unique cheese, which really exemplifies rustic Italian food. - Stracchino
As a dessert cheese, extremely decadent; as a sandwich topper, spread or filling, rich and delicious. It’s like if butter and mayonnaise had a baby, but the taste was completely mild and non-greasy.
What’s your favorite cheese? Post in the comments below: