I've been on a cheese kick as of late trying different cheeses with crackers or triscuits.

I'd like to know what some of the favorite cheeses are out there by folks.

I went to HEB the other day and just spent 15 minutes looking at all of them and figuring out what order I wanted to try them.

Brie

I started with the inexpensive and tasty brie. I had both HEB and some other brand. It is fairly creamy and mild...great for spreading. I tried this with some sausage and by itself on a cracker. It is great either way.



Camembert

I then moved onto camembert. It is a little stronger than brie, but still somewhat spreadable. It has a slightly tougher rind. I tried both with some peppered sausage. It was a good combo.




Chamay

I saw this and it intrigued me. The deli/cheese person told me to go for the red label. It wasn't cheep at $11-12 for the slice. At first I was concerned because he said it would be more pungent and a lot stronger, but then he said it was made with Chamay beer and basically a "beer cheese".

I can attest that if you leave it in the fridge you'll notice a slight smell, but it is NOTHING like a stronger goat or blue cheese. It is still mild in comparison.

I had this cheese by itself, but also tried it with some Raspberry spread on a cracker. It is a good combo IMO. The cheese is also firmer and easier to cut, but not spread.

My favorite cheese from HEB is the Sartori Merlot Bellavitano.

All-time favorite cheese is german butterkase, but I've never found it at HEB. I have found it at Specs.

In my humble opinion, Veldhuizen is the best maker of cheese in Texas. Their redneck cheedar is to die for! From their mild gouda to extra potent blue, I've never had a cheese I didn't like from them. It's hard to find locally, but I believe they ship. I think their website has a list of where you can find it in stores across Texas.

Thanks for the recommendations. I'm going to look for your favorite now.

One of my favorites is Humboldt Fog. Delicious goat cheese and it adds some interest to a cheese tray. I am able to find it at my HEB in San Antonio.

Not a huge fan of soft cheeses. I prefer hard and salty (that's what she said).

Second the bellevitano. Love the whiskey washed version. Goes great with stout beer.

A good one in the soft realm is Port Salut. Goes great with jams and jellies.

Shropshire -cheddar with blew vienation

Telaggio - funky soft rind

Mozzarella - fresh as can be!!! Few things rival the creamy perfection

Parmesan - the REAL stuff......king of all cheese


Veldhusen rocks

El Comino de las Cabres (San Angelo) (Aggie grad and former Chem Prof - I think it was chem-) makes some of the best Goat cheese especially her Cherve!!!!

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My favorite cheese from HEB is the Sartori Merlot Bellavitano.

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I just picked this up today. It is quite good... a bit more dry and definitely has a strong taste of wine.

The funkier the better to me. I'm pretty adventurous with cheeses. Had a truffle infused goat cheese a while back that was very good.

I love a good Stilton. My favorite every day cheese is an English cheddar called coastal.

The best cheese I've ever had is called a charmer from sussex in England. Had some as cheese in toast in a tiny village one afternoon. Seriously amazing cheese. I think it's basically like a cheddar made in the style of parmesan.

http://www.bookhams.com/sussex-charmer/sussex-charmer/sussex-charmer

Swedish Farmers Cheese....drool

We will be having LOTS of pics soon(-ish)


We are going to have a pretty cool cheese & salumi program once we finally get open

Bah.....stupid edit...

I looked for a bunch at HEB and could only find the salvatori.

My two favorites are Gruyere and Roquefort.

Bellavitano in all varieties is good. I really enjoy the cognac version. gouda is a good place to start exploring from as well. the herbed asiago cheeses are a great option to get away from parmesan

My personal favorites are sottocenere (italian cheese with truffles), Irish Porter Cheddar and Abbaye de Belloc (a french cheese). Great cheeses.

I like the 24 month aged Gouda from HEB. I think its old amsterdam.

I love the Sartori Bellavitano selections! I end up slicing of the end of the block and eating it all for my self(ish). Their rosemary and olive oil asiago is another one of my favorites.

Grana Padano is my favoritest cheese of all time! Nutty and fruity, it's fine on it's own, paired with sweet, crisp apples, or grated onto pasta with a garlic butter sauce. There are also these little grana padano chips, in the cheese section at HEB made by Grok that are awesome little crisped up cheese snacks.

You guys need to try Clothbound Cheddar from Cabot creamery. There are some great soft cheeses as well. My favorite is Rush creek reserve. Only out for a week or 2 between thanksgiving and Xmas. As mentioned. Humbolt fog goat cheese rocks!lots of great American cheese to go with the good European stuff. Find a good Cheesemonger and enjoy!

I tried this the other day....also good like the Merlot.



I tried this triple cream that was not nearly as soft as a smooth brie or Camembert. It has more of a crumbly texture but semi smooth. It was a little more strong than a Brie.

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Not a huge fan of soft cheeses. I prefer hard and salty (that's what she said).

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Some of our favorites right now along these lines are Piave Vecchio, Ewephoria, and Beemster XO 5-year Gouda.

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One of my favorites is Humboldt Fog. Delicious goat cheese and it adds some interest to a cheese tray. I am able to find it at my HEB in San Antonio.

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I really enjoy a Humboldt fog. Great great cheese. Here in Pittsburgh we have a great cheese shop called Pennsylvania Macaroni Company.

Love a chevrot. A goat cheese with two different textures and a rich creamy center.

Can't go wrong with a beemster. I like the little crunchy sea salt crystals you bite into. Like a gouda but with a sea salt dusting.

I also like a D'Affinois Fromager. Very creamy and buttery texture. Great spread on a water cracker.

Nothing beats a caprese made with a fresh burrata mozzarella. A full sized ball doesn't last long in my house.

I bought what looks to be a really good Stilton this afternoon. Didn't get into it, looking forward to it tomorrow.

Harbison

Snowdonia Green Thunder

Challerhocker

Ste. Maure

Bought a slab of rat cheese from the wheel at Dziuk's in Castroville. Just added a box of saltines, red dot hot sauce and a couple Lone Star Lights to flush it down.

I go back and forth between 12 month gruyere and 12 month manchego. A few slices with a glass/bottle of Cab is all I need for dinner sometimes.

I tried a gourmandise blend with walnuts. It is rather good on a triscuit.

Do yall eat the Brie rind! I do.

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Do yall eat the Brie rind! I do.

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Yes to an extent. I don't go out of my way to slice off a straight piece of rind to eat. But I love having the texture difference in my bite.

I had one that seemed more like an orange colored wax...i decided not to eat it.

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Do yall eat the Brie rind! I do.

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Same here. All rinds that aren't wax or plastic are fine to eat, but some (like Parmesan) are less palatable than others. But, save those Parmesan rinds! They are perfect for adding to a soup or a pot of red sauce.