Hands down - Canadian old Cheddar, white or orange! Why? Because it tastes great and it's so versatile! Grilled cheese, mac'n'cheese, pizza, nachos, in soups, in pierogies & empanadas, or just plain on top of a soda cracker!
But never on apple pie....
f r e a k s ! ; )
I'm not much for fancy stinky cheeses like Brie or Camembert, etc....in fact I won't touch 'em! Blech! Don't even talk to me 'bout Gorgonzola. Shudder! LOL! Even regular cheeses like Swiss and Brick I'm not too keen on....never was!
Bleu and Gruyere are all right...but only as part of something else, never on its own or just on top of a cracker like Cheddar. Same with Feta and Goat's Cheese....it's gotta be a really good recipe for me to enjoy Goat's Cheese....lots of other ingredients. LOL!
Gouda's not bad...I especially like Spiced Gouda...with cumin or caraway in it. Havarti's okay when it's spiced with stuff like jalepenos.
Of course there are some of the Italian cheeses...Mozzarella, Parmesan, Romano and Ricotta....can't live without pizza and lasagna!
And you can't forget Process Cheese for a classic grilled cheese on Wonder Bread and Cheese Curds for Poutine!
Then there's Philly Cream Cheese for Cheesecakes and Mascarpone for Tiramisu! Yum!
And then here's me at the end of the list with an upset tummy because I'm allergic to dairy! Snarf!
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