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Whether your cheese is blue or orange, can't we all just get along?

2008-08-13

Are there really "bad" cheeses out there? I feel like a true cheese purist, lover of all things curd and whey, would have some appreciation for all dairy delights. I, unfortunately, do not live up to this high standard. While I fancy myself a cheese lover, I just don't like everything! I want to; I really do, but haven't quite gotten there yet.

My shameful secret (shh- don't tell anyone!) is that I generally don't like goat cheeses as a rule. Sure, I can appreciate feta in a recipe, but I just can't seem to like the goat cheeses. Although, to my credit, I am desperately trying to improve my cheese repertoire by trying more goat cheeses! That being said, let's see which cheeses are less favored by our friends and blog readers.

What is your least favorite cheese and why?

Orange american cheese slice

Taryn from Atlanta says, "Not a fan of gorgonzola, and I get irrationally angry when gorgonzola appears on my salads in restaurants. Maybe because it's too close to bleu cheese, which tastes moldy. (I know some people like that taste, but I can't fathom why!)" On the opposite end of the cheese taste spectrum, Kevin from Boston chooses, "Monterey Jack cheese- kinda flavorless, but I end up buying it now and then because the name is great, which inevitably leads to disappointment." And of course, let us not forget the opinion of Glenn K. from Atlanta who says, "Kraft American 'singles.' It's such a processed jumble of chemicals I'm not sure it's even cheese and tastes no Gudda."

"Tastes no Gudda," touches my cheese joke funny bone. No gudda, no gouda. Who can beat cheesy jokes like that (pun intended!)? hehe

On to more serious thoughts...yeah right. I must say that the overwhelming majority of people who answered the question of their least favorite cheese pointed the finger at the blue cheeses (the poor, unsuspecting blue cheeses!). Now I guess I can understand this as they can be quite pungent, an acquired taste for sure (and, as I am not a fan of goat cheeses, who am I to throw stones?), but what would a cobb salad be without some odiferious gorgonzola?! To each her own I guess. Taryn can have caesar salad with goat cheese and I'll stick to cobb, making everybody happy!

On the not-so-pungent side, I can understand Kevin's perpetual disappointment with monterey jack cheese (especially given its totally cool, bushwhacking cowboy-esque name!). Monterey jack certainly has its uses (paired with tomatoes and bacon on a grilled cheese perhaps?), but I agree that it's a difficult stand-along cheese.

Glenn K. was good enough to point out my first thought on this question, a cheese that baffles and yet fascinates me, orange processed american cheese, particularly the ones individually wrapped in plastic. Not to be a snob, as I know many people who are quite the cheese aficionados actually grew up with the stuff, but come on. It's neon orange!

Stepping back, however, I feel as though I have to play the cheese relativist. If you like a given cheese, whether neon orange or stinky blue, then it's a good cheese. Who cares what the cheese elitists think! (Are there really cheese elitists?? I find most cheese lovers to be quite down to earth despite the fact that they have refined cheese palattes!). That being said, whichever cheeses you find less than delicious, never fear as there are so many more good cheeses yet to try. A worthwhile cheese mission for us all.

P.S. If anyone could recommend some good goat cheeses to help poor cheese-disadvantaged me get to know this wonderful branch of the cheese family, I'd be eternally grateful!

And come back next week as we answer, "When is the best time of day to eat cheese (ie. breakfast, snack, dinner, dessert, etc.)?"


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