I think right now I probably have 8-10 different cheeses in my fridge, but I’m liking Pecorino Romano so much more than Parmesian and it’s so much more versatile that I may quit having Parm.
Cheddar and aged white cheddar get used on so many dishes, they’re a staple.
Gouda and Guyere on mac-n-cheese - should you make mac n cheese any other way? And gouda on a roast beef sandwich. Hmmm tasty.
We love a baked brie, but if you want devine brie, you need to make Brie en Croute by adding walnuts, brown sugar, cinamon and bake it in a puff pastry.
When I really want to spoil myself, and lately that’s every time we go to Costo because they now carry it, is Beecher’s flagship cheese. This is a cheese you can melt on a burger, it’s a cheese you can have a slice of and be in heaven.