There are so many great cheeses, it is impossible to name a “best cheese”!
Cabot’s 3 & 4 year aged cheddars are among my favorites. (And my local Costcos often sell blocks cheap!)
I agree with Irk that a crumbly English Stilton is great, but it is taken to a new level in Stilchester (or Huntsman) cheese, where it’s snuggled between alternating layers of Double Gloucester!
(One of my favorites…)
However, I’d disagree with Irk with regards to individually plastic wrapped slices of pasteurized processed cheese product. I do not categorize them as actual cheese, and I avoid them, nitrogen propelled “cheese in a can”, and Velveeta.
What I want to get my hands on is a fairly new variety of blue cheese that’s ale-washed, and has a great name -
I’m a MASSIVE fan of cheese. It’s just so good on so many levels and I don’t know that there are many types I don’t like.
Humbolt fog by cypress grove is amazing. Burratta, homemade moz, sheep’s milk chèvre, Wensleydale sans fruit - chive cracked black pepper is insanely good but I’m pretty sure you can only get it at the factory, a good Stilton, aged cheddar, gooey Brie, d’Affinois, gryuere melted on things… I love them all. I even used to make a cheesecake when I ran a kitchen in the Pearl that used rogue river blue or valdeon with white chocolate. Then I would make a Pinot reduction and swirl it through the batter. It was ridiculous. It was so good one of my friends had me make her one so she could get laid by a bloke she was after. Apparently it worked.
@ironcheftoni@rockblossom Since it was you who brought up the FDA, I have to let you in on something about their food regulations that you may find a bit nauseating.
First a bit of backstory…
I grew up as an avid reader of Consumer Reports in the 1960s & 70s, and I distinctly remember that whenever they rated any packaged food product, whether it was frozen, boxed, or canned, they inspected the food microscopically, and reported the levels of insect fragments, rodent hairs, & other nasty stuff that they found at what seemed an alarmingly high frequency to me as a kid.
Flash forward to the 1980s, in an environmental health class in college I learned that the FDA doesn’t actually prohibit the presence of the aforementioned nasties in foods for human use, they just establish maximum levels for each type of nasty thing that they deem to be a “natural or unavoidable defect”, as long as it is not a health hazard. They call these nasties “Food Defects”, and they publish a booklet, entitled the “Food Defect Action Levels Handbook”, which the professor passed around the class.
Needless to say, right after the class, I looked them up in the trusty old Blue Pages, called the FDA (yes, by phone - this was before the internet…), and I got myself a free copy, which became something a conversation piece, and in more than one instance, an appetite spoiler.
In fact, I’ve been blamed for several people swearing off their favorite cookies for life after I pointed out what’s bound to be present in their filling. (I will not elaborate, as I don’t want to get sued by Nabisco!)
Anyway, in these modern days, while the FDA might still actually print this booklet, you can find it online.