Parmagino Reggiano or Pecarino Romano Or Gruyere or Emmentaler How you could leave out Parmasean and Swiss is beyond me. Shame.
Cheese is good, too many good kinds to list. If I had to go by how often I buy/use, it's something like: Sharp cheddar (HEB has a store brand New York Extra Sharp white cheddar that's great on sammiches and crackers) Pepperjack Smoked Gouda (snacking cheese extraordinaire) Parm/Regg/mozzarella (cook a good bit of italian food) Jack/Asadero/etc mexican cheeses Goat Feta Jarlsberg/emmental Havarti bunch of other random stuff
There are few cheeses that can top pepper jack on a good hamburger. There is a synergy, a yin and yang, as it were, that surpasses the sum of their separate parts. Put together, you approach the perfect cheeseburger.
Not a movie thread? There are two movies -- for each type of thang -- about thickness providing More to Love. I suppose the Poll options leads to More to Love, as well. (I'm going with all the above, except Havarti, unless Ham or macaroni is involved).
Also not a movie: Grilled onions and peppers and pepperjack is easily my favorite non-standard hamburger.
I've been getting this lately, both sams and costco have these huge bricks of it for cheap: My all time favorite, kind of hard to find and a little expensive, but nothing has a texture and flavor like Doux de montagne. Absolutely insane.
Okay this is one is a must try. Currently at costco, ofc won't be there forever. And am usually not a fan of feta, the dry crumbled toppings for salads what you usually see. This is a solid block in brine, so intensely flavorful, fresh, I am in love with this stuff. Ingredients: Sheeps milk, sea salt, bacteria OT: btw costco also has some pretty incredible imported olives for cheap rn I highly recommend.
I cut the cheese this morning in the shower, damn near fell out. Why is it so intensified in the shower?
Just picked up a similar chunk of Greek PDO feta for the spinach/feta/roasted pepper/pancetta/mushroom calzone I'm going to make sometime today. Currently whipping up the marinara sauce to dip it in. eta: some of the crumbled fetas are ok (I do love them on a salad) but most of them, especially the name brands, will have cellulose (i.e. powdered wood pulp) added to prevent clumping. This goes for almost all pre-shredded cheeses and is what gives them that sort of gritty texture. eta2: for movies about cheese, it's almost impossible to beat anything with Wallace and Grommit
