[rhamilton]

My parents have really gotten into wine and cheese as they have gotten older -- I love a layered brie with cranberries and/or nuts in it. Also smoked havarti and my all-time favorite is probably Gorgonzola.

[CreamyGoodness]

SWMBO "Cheesy Goodness" here- we are so enjoying all your responses! I have a question for you. What cheeses do you prefer cooking with or using on prepared foods such as sandwiches vs.... cheese as it's own thing served with a little wine maybe....or a little honey?

[barneygumble]

OK first to the mr's question:

I like a good parm. A nice sharp peccorino Romano is right up there too, as is a nice sharp provolone. Vermont extra sharp cheddar rocks. (not NY or WI, Vt!) Smoked cheddar is awesome. Feta rocks. Not fond of most soft or mild cheeses, with the exception of mozz. cant stand blues or swiss.

As to what I cook with, most of all of the above. I love making a "Rubini" with pastrami, provolone and kraut and a nice coarse mustard on seeded rye. A great pizza is thin as all get out, brushed with garlic infused evoo, then topped with sun dried tomatoes, pitted sliced kalamata olives, feta, light sprinkling of fresh oregano, then covered with razor thin slices of mozz. bake till the crust just crisps up. nuggets of salty creamy goodness!

[lowlife]

manchego or a good crystally crunchy parm are my current faves

[weirdboy]

I cook a lot with parmesan and gruyere. Not necessarily in the same dish, but I've done that, too. I also like to use soft cheeses a lot in sauces. Ricotta, cream cheese, chevre, cottage cheese, etc. can really kick a dish up a notch by adding a depth of flavor and mouthfeel that is hard to get otherwise, although sour cream, yogurt, or creme fraiche can work too. I especially like it added to a spicy dish like a curry or chili where if you do it right, it just adds a bit of flavor and thickness to the texture, but nobody can figure out why it tastes so good.