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Favorite soft cheese?

post #1 of 99
5/19/09 at 6:43pm
Thread Starter 
This post got me thinking...

Quote:
Originally Posted by gdl203 View Post
I'd rather fill my stomach with good Brillat-Savarin cheese




Mine is Epoisses.



What is yours?
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post #2 of 99
5/19/09 at 6:46pm
Casu marzu



na, just kidding.
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post #3 of 99
5/19/09 at 6:53pm
I like mostly all I've tried, but one of my favorites is Boursault.
Triple-creme, soft-ripened, made in Normandy. Very rich but mild.






I also like Humboldt Fog, which reminds me of my very favorite cheese ever, Sofia. It's actually made in Indiana, and the taste is really incredible.

I don't like them super runny though, like Epoisses can get when it's ripe.
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post #4 of 99
5/19/09 at 7:10pm
A perfect Camembert (not the crap sold in most supermarkets) can be epic. I share the love for Epoisses and would add Vacherin Mont D'Or

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post #5 of 99
5/19/09 at 7:21pm
Sirenje

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post #6 of 99
5/19/09 at 7:38pm
Saint-Albray cheese even milder than camembert. My favorite snacking soft cheese.
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post #7 of 99
5/19/09 at 7:47pm
Greek Feta
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post #8 of 99
5/19/09 at 7:51pm
Except for one interloper, what a nice threak

Stracchino is very good. So is Brillat Savarin Affine.

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post #9 of 99
5/19/09 at 8:04pm
^^Looks like cake or pie or something.
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post #10 of 99
5/19/09 at 8:15pm
I am more than happy with extra-sharp Vermont cheddar. Pretty much all I eat. I am also poor, so...
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post #11 of 99
5/19/09 at 8:19pm
What part of soft don't you understand, Mr softbrain?
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post #12 of 99
5/19/09 at 8:27pm
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post #13 of 99
5/19/09 at 8:28pm
Quote:
Originally Posted by Connemara View Post

Are you changing your answer to Velveeta or Cheez Whiz?
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post #14 of 99
5/19/09 at 8:41pm
Quote:
Originally Posted by gdl203 View Post
Are you changing your answer to Velveeta or Cheez Whiz?

You forgot Tostitos Queso
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post #15 of 99
5/19/09 at 11:54pm
Quote:
Originally Posted by gdl203 View Post
Are you changing your answer to Velveeta or Cheez Whiz?

Don't knock the whiz. It's a critical component to the classic cheesesteak.


As usual, I will pick something Spanish: Torta del Casar from Extremadura.

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