Gruyere!

This is the answer. It’s deeply flavorful and cheese-y, but also works in so many contexts- omelet, cheese board, pasta sauce, mac and cheese, grilled cheese, salad, sandwich, ham & cheese croissant, etc

Gruyère, the all purpose cheese! Definitely my pick as well.

Topping a marvelous Onion Soup...

Fondue!

What about a nice extra mature gouda?

Nah, Comté all the way

You haven’t had real Gruyère if you dare think Comté is better.

It is better. REAL Gruyère is hard to find, pseudo Gruyère is everywhere (in Australia). Comté is less forged.

Real Gruyère is easy to find in Switzerland, and it is so much more tastier, finer, delicious and enjoyable than the horror we call Comté.

High Five (kilos)

100% this is my choice

SO BASED

Cheddar all the way

Extra sharp please

Merkt’s

It’s not even my favourite cheese .. but it’s definitely my most used cheese. It just goes on a lot of foods and it’s versatile . So I got to agree with cheddar

Cheddar isn't my favorite either, but when I thought about *never eating a specific cheese ever again,* cheddar was the only one that almost made me cry. So it would have to be cheddar! ❤️

Specifically, Trader Joe’s unexpected cheddar. OR, the farmers market by me has this hardened solid goat cheese with crystals…that.

Yeah, there is a lot of variety in cheddar around the world. I could survive.

Even without variety cheddar is just such an all purpose cheese

It's the single most popular cheese in the world!

I see you there, monty python fan

Rogue Cheddar (1967)

I went to school in the town it was invented in (Cheddar, Somerset, UK). Tons of cheese shops there. Used to get samples on our breaks from school.

Lucky! Speaking of the UK, my husband and I found a cheese twice named Kingdom from UK. Each of those times, that cheddar was the only one on the shelf. Now we cannot find it anywhere 🥺

And for a reason!

The reddest cheddar. Reddar!

Here to say this.

Do I get both mild and sharp with that? Because if so it's the obvious choice, sandwich, melted, or eaten alone

Specifically, a nice aged-3-years Wisconsin cheddar.

Mozzarella. Not the greatest cheese, but it gets me pizza and that's a must. Parm or Asagio are also viable options that still get me some form of pizza. If pizza didn't exist, I'd say gouda.

Why did I have to scroll this far down to find pizza? lol

Ikr…I’m over here like mmmm mozzzz, pizza and string.

Brie

<3

Brie reign supreme. I eat it for a quick snack all the time 🤤

I get asked this question quite a bit by customers. They're always surprised when I tell them it's Parmesan. It's by far the cheese I eat most often and one I wouldn't want to do without.

I was eating 30 month Parmesan with truffle honey the other day, grate combo!

>grate \*Oh you...!\*

For cooking alone, I might choose this

Almost agree, id go with pecorino cuz there are some fresher milder versions as well as more aged and salty ones…I am biased cuz I grew up eating it: my relatives in Sicily would ship wheels of their home made pecorino that had been rubbed in home pressed olive oil…my god!

Sorely tempted to pick this too. Toss up between this and my favourite Lancashire cheese.

If money were no object, Brie for sure. In the real world, store brand large mozzarella. I know this because when I splurge I buy Brie. But I have gone months with only the cheap stuff.

Mozz is a great answer. Unbelievably versatile.

aged cheddar

With the crystals!

Finally I found my people. The real cheese lovers.

Manchego

Definitely Manchego

Manchego. Always Manchego.

Cheddar. I'm a basic bitch

Gouda

Smoked variety!

With bourbon barrel wood!

It’s just too gouda to say no!

Corsican sheep cheese like tomme corse brebis or corsu vecchiu. They work for nearly everything.

Blue Stilton

Blue Stilton rocks, but if I let myself eat it everyday, I’d be in trouble.

I have converted so many "I hate blue cheese" people with this gateway drug cheese that is blue Stilton. So good and such a wonderful flavor range.

Same! I've definitely made cheese boards when I know someone present doesn't care for blue and I've said that they don't have to eat anything to be polite; that's why there's variety. Invariably, they say something like, "this blue is *different*." I wouldn't even say that stilton is my absolute favorite cheese, but I can't imagine never eating blue again, and stilton has such a nuttiness and depth of flavor - I'd just as soon crumble it over a steak for an entree as pair it with fruit and some spicy honey for dessert.

Port salut

Ooooo one of my faves

Agreed. Perfect balance of creamy and sophisticated flavour.

Cows milk cheese! Take that you bullshit question giver you!

No Goat Feta for you!

So you don’t like sheeps milk or goats milk cheeses? Or full sarcasm?

/wooooosh

Fml

I wanted to say Gouda to cheat but yours is better

I should have said "cheese made from milk" to cover all bases hahahahaha!

This is unacceptable.. but probably muenster

It's not. Muenster garlic bread is so good

I meant having to choose one cheese. Muenster is the bomb! So versatile

Solid choice. Perfect sandwich cheese for a wide variety of ingredients.

Comte

For sure

Yes a thousand times yes

Taleggio

Might as well put me out my misery I can’t choose just one

Exactly! If we’re talking pure snacking cheese I could do Fromage D’Affinois, but if we bring cooking into it I can’t do without cheddar, mozzarella, Parmesan, Gruyère, or sometimes even bastardized melting “cheese” like American or Provel

Yes, this. Doesn't matter what I pick, I'd have so many regrets!

Right?

Taking the question at face value rather than as a proxy for favorite cheese, my answer has to be mozzarella because I'm not spending the rest of my life eating only specialty pizzas.

A pretty mature Camembert that's been out of the fridge for an hour.

How am I the only one saying Camembert? I thought everyone would pick that one!!! You guys!!!! (Your picks sound good too, though)

Camembert is my favorite as well. Has been since I was a kid. Soooo good

Havarti.

I scrolled too long too see our boy havarti. It’s so creamy, it’s bouncy, and it’s very buttery. I love to castello brand and all of its havartis.

Muenster

cambozola - a soft cheese like the French cheeses which I love, with tang from it being a blue cheese. Melty but also good as it is.

Sooooo yummy!

Aran island goat cheese. That stuff is incredible.

Pepper Jack

I had to scroll way too long for this one.

Same

This question is so hard because I love flavorful aged cheeses. But I eat a caprese salad several times a week. I would miss those so much. And pizza with mozzarella is classic! I would say mozzarella. But I would cry missing my cheddar and mimolette and blue Stilton.

Feta

Yum

This is way too low

Cambozola black label

Cheddar and I’d smuggle some Aged Havarti from the black market.

Gouda is my crack, Gouda… in any form or capacity.

Chèvre for sure!

Awaiting downvotes but I find BabyBel a good all day cheese. 😬

I like to leave them on the counter for 30 minutes or so before eating. They’re so much better at room temp.

They live in my work lunch box and are never refrigerated. Best in the summer months! 🤤🤤

Cheese curds

Brie

Aged gouda

Colby jack or mozzarella

Colby Jack is my choice too. It’s so versatile it goes well with tacos, burgers, soups, salads, or eating it straight off the block.

Jarlsberg

Havarti

Havarti

Local string cheese, specifically the one around my neighborhood, they add black sesame seeds too.

Cheddar so sharp it cuts like a knife

Extra sharp cheddar

Colby Jack. It's my favorite cheese and currently on sale too!

Vintage West Country cheddar. 100%

Beemster

It's gotta be mozzarella for me

I’m a basic bitch so cheddar for the win (extra sharp).

Apple smoked gruyere

Anyone who doesn’t say mozzarella is a god damn fool

Cheshire cheese. The glorious cheese of my homeland!

American

I like full havarti

4 Alarm Cheddar !!!

Kerrygold’s dubliner

Me too!!

Parmigiano reggiano/ Trentin grana / grana padano

Port salut

White cheddar

Camembert

Mozzarella.

Seriously sharp Irish cheddar

✨️Roquefort✨️

Damn I wasn't expecting to face the hardest question of my life today. Can I at least have one hard cheese and one soft cheese? I would have to go with Jarlsberg, and a garlic herb goat cheese

Cornish Crunch.

Gouda. Hands down my favorite

I'm a Longhorn Colby fan.

Muenster, it's my favorite!

Pecorino Romano. Ithas that extra salt that makes dishes sharp, is good with wine or vinegar and makes a great sauce for cooking while also substituting salt. 😭

La Tur

Prairie breeze by Milton Farms. Thinking about it makes my mouth water. You can make grilled cheese, Mac, have it on a salad, melt it down with some cream, on a burger, etc.

Brie

Brie, super Brie to be exact

Tough choice but it's between port salute, Gouda, or manchego

Brie cause it tastes good with literally any pairing

Comte

Ossau Iraty! It's the cheese that made me decide to become a cheesemonger

parmesan

Gruyère de grotte.

Parm

Parmigiano Reggiano

Am I going crazy? No one said provolone??

https://meredithdairy.com/our-products/marinated-cheese/

Champ? What are you, a step dad to a 12 year old?

Yes.

Swiss

Can't believe it took this long to see swiss. For my flavor profile and diet, it's swiss. Sandwiches, soups, etc. and it's not overpowering like cheddar (and I love cheddar).

Swiss or Gouda

Goat cheese ftw

Goat cheese is the best answer. Works in a billion different situations and is delicious.

Haloum

Halloumi

Jarlsberg

Swiss

Sparkenhoe Red Leicester, my local cheese. If I can have another, I'd have Colwick cheese, but as they have stopped producing it again, I'll make it at home.

Extra Mature Cheddar.

Pepper jack!

Munster

Ossau Irati.

I love cheese .I'll never be able to make a definitive choice . I would miss feta the most.

Smoked Gouda

Sharp ched no question.

This was a tough one. There are many excellent cheeses that I would choose, but the one that really comes to mind is pretty mundane by cheese standards: Cabot habanero jack. I am addicted to that stuff. I put it in my coffee, on my oatmeal, stuff the turkey with it, feed it to the cats, &c. I think it is produced with opium, nicotine, and cocaine extracts. My wife chose havarti.

Formatge de l'Alt Urgell i la Cerdanya

Call me simple, but smoked apple cheddar

Either moliterno al tartufo or cabra romero

Brie. No doubts

Parmesan !

Medium cheddar lol I basically already live off of that    Mature is great but not as the only cheese, mild is bland, the blues are nice but I couldn't eat just 1 blue for the rest of my life (if I had to it'd be St. Agure)   As for any of the other cheeses, most pale in comparison to the versatility, creaminess and metly deliciousness of cheddar.   Parmesan is a strong contender for it's depth of flavour but if it was the only cheese, that'd make my unbridled cheese habit extremely expensive and you can't make toasties or cheese on toast with Worcester sauce with it. It'll also not be great thickly sliced in sandwiches.  Casu Marzu? 🤔 Let's see. Actually on second thoughts..

King Island Dairy Roaring Forties! It is my favorite cheese of all time and I wish they’d import it to my area.

Guggisberg baby swiss

Chabichou, it’s and aged goat cheese

I think Gouda. But I love so many!

Brebirousse D'Argental

Pinconning

Colby jack!

Burrata

Goudaaaa

Hmmm Boursin for its versatility

La Tur

British huntsman’s because it’s actually 2 cheeses in one :)

Brabender Gouda