A Cheesy Affair. My ten most eaten cheeses.

It would be so easy to jump into a sordid affair I’ve had but no, we’re not going there. We are going to brush on the subject of cheese. Just brush on it, since going in deep on the gooud stuff would be a long string of cheese… eeh text.

In a previous post about chocolate, I wrote a bit about my love for all things choco. This one will be dedicated to my favorite cheeses. To make it a little easier to read, I’ll make a list form of this cheesy heap.

1. Gouda. This is my go-to breakfast cheese. It is a little sweet and with a hint of nuts, in its flavors. The more it ages, the more you can taste the nuts. It’s flavorful without being tangy or taking over any other flavor. Perfect for slicing on my breakfast sandwich.
2. Edam. This, like Gouda, is a Dutch cheese that suits perfectly for breakfast times. Less buttery and less nutty than the Gouda. It’s also a little harder. But oh so good.
3. Roquefort. This is a French cheese made from sheep milk and is amazingly versatile. I generally use it in my cooking, and then mainly sauces but it’s delicious to sprinkle over lasagna or in various pasta dishes. I also put it out on a cheeseboard when I can.
4. Gruyere. This Swiss cow milk cheese is what I generally fill my baking with if I need a cheese filling.
5. Västerbotten cheese. This cheese is everything. Made in the northern parts of Sweden and matured for at least 14 months. If you want to shut me up for an hour or so, just sit me down with this surreal cheese, pair it with a glass of heavy Sangiovese and go on with your day. I’ll just sit there and enjoy the moment in silence.
6. Feta. And it must be the Greek kind made of goat and sheep milk. This is one cheese I almost always have at home. I eat it in salads, with meat, chicken, and fish. Or without them, just as is.
7. Brie. One of the most famous in the world. I actually pair this one, mainly, with different kinds of shellfish.
8. Pecorino. This Italian classic is a must on pasta and I also grate a little over my toast from time to time.
9. Chevre. ‘nuff said.
10. Cheddar. Well, no cheese list is complete without the ultimate burger cheese. Although I tend to use it more in salads.

Of course, there is a myriad of other cheeses I delightfully stuff my face with, but these are those I tend to use the most. Feel free to comment your favorite cheese.