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Two cheeses the rest of your life (IMPORTANT)

I confess to being a turophile. I have 1 to 1.5 ounces of cheese every damn day.

#1 is easily cheddar for me. I'll go for sharp if I have to get that specific, raw milk if possible.
#2 takes some figgerin'. I'll go with aged smoked gouda.

I'm impressed by all those mentioning manchego. That's a great cheese that's not exactly at the forefront here in the US.
 
For those that like manchego:

Take pitted dates, put in a slice of manchego, put spanish smoked paprika on one side of 1/3 of a strip of bacon (or pancetta), wrap around the date paprika side in, bake at like 375 for around 15 minutes until bacon is cooked. They are so easy and so good. I've tried other cheeses but manchego is by far the best IMO. I'll also often make an honey/orange reduction to drizzle on top before I serve, but it's not necessary.
 
DeacHead said:
I confess to being a turophile. I have 1 to 1.5 ounces of cheese every damn day.

#1 is easily cheddar for me. I'll go for sharp if I have to get that specific, raw milk if possible.
#2 takes some figgerin'. I'll go with aged smoked gouda.

I'm impressed by all those mentioning manchego. That's a great cheese that's not exactly at the forefront here in the US.
Click to expand...

Gouda was my initial thought for #2, but then I remembered never eating pizza the same.
 
if we don't pick blue cheese as one of our two, does that mean we're stuck with ranch dressing for the rest of our lives? or are we allowed to have blue cheese dressing without the chunks?
 
smallbigtall said:
if we don't pick blue cheese as one of our two, does that mean we're stuck with ranch dressing for the rest of our lives? or are we allowed to have blue cheese dressing without the chunks?
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nah this is a weird desert island scenario in which no other cheese byproducts can come so if you want blue cheese dressing you gotta pick blue
 
wfudkn said:
For those that like manchego:

Take pitted dates, put in a slice of manchego, put spanish smoked paprika on one side of 1/3 of a strip of bacon (or pancetta), wrap around the date paprika side in, bake at like 375 for around 15 minutes until bacon is cooked. They are so easy and so good. I've tried other cheeses but manchego is by far the best IMO. I'll also often make an honey/orange reduction to drizzle on top before I serve, but it's not necessary.
Click to expand...

This is SO happening in the Smoove household this weekend.
 
bym051d said:
Gouda was my initial thought for #2, but then I remembered never eating pizza the same.
Click to expand...

It's not exactly the same, but I make a BBQ chicken pizza with Gouda instead of mozzarella, and it is six kinds of amazing.

I'm still hurt that I have to say goodbye to Brie, but it's more of a texture thing with me - the flavor is so mild.

Manchego is amazing, too. Trader Joe's has it in a Spanish pack of cheeses, and I get that with their Spanish meats, and I am muy contento.
 
Trader Joe's now has shredded manchego in a little tub. awesome for pasta.
 
A bit surprised no one has mentioned asiago yet. It may be my hard cheese pick. I've decided I could live without mozz and my soft cheese would be something stanky like Roquefort.
 
Provolone for pizza and sandwiches.

Smoked Gouda, because it's glorious for Mac n cheese and burgers and general deliciousness.


Sorry gruyere, for somehow not making the cut.
 
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