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<blockquote data-quote="Dannyalcatraz" data-source="post: 9393658" data-attributes="member: 19675">To expand a bit on cheeses…one only needs to eat lots of it.<img class="smilie smilie--emoji" alt="😜" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f61c.png" title="Winking face with tongue&nbsp; &nbsp; :stuck_out_tongue_winking_eye:" data-shortname=":stuck_out_tongue_winking_eye:" loading="lazy" width="64" height="64" />Like I said, we eat a lot of it.&nbsp; We have accepted cheeses as our personal savor.We no longer regularly buy Cheez Whiz or Velveeta, but I do know recipes that use them preferentially (a few might surprise you).&nbsp; We DO buy American cheese, both in the much maligned Kraft singles version and the deli versions from Boar’s Head and other premium deli food suppliers.&nbsp; Again, there’s certain dishes where it is preferred for a reason.Philadelphia Cream Cheese is a frequent purchase, especially if I’ve bought bagels.But we go much further than that.&nbsp; It’s a rare time when our fridge doesn’t have $100+ in cheeses.&nbsp; “Frequent fliers” in our house include:AmericanCream cheeseSwissSmoked GruyereEdamGouda (plain, smoked, truffle, etc.)ParranoMerlot BellevitanoCheddar (sharp, caramelized onion, Red Dragon)Monterrey Jack (plain, onion)Colby JackPort Wine cheeseGournay (Boursin varieties)Brie (plain, herbed)Beer CheeseFetaAkkawiGloucesterCotswoldLabnehProvoloneStiltonBlue CastelloBlue CambozollaMimoletteParmesan (wedges or blocks, never pre-grated)MozzarellaAnd other cheeses occasionally guest star.Some mostly get used in their most common roles- Swiss is usually for sandwiches, for instance.&nbsp; Smoked Gouda, Parrano and Bellevitano are common on my charcuterie boards.&nbsp; Akkawi &amp; honey on pita.&nbsp; Mozzarella in caprese.But I’ll also try unusual combos, like putting some kind of blue cheese on my ham sandwiches.&nbsp; And it’s rare for me for use fewer than 3 different cheeses for grilled cheese sandwiches or melts.&nbsp; Ditto my cheesy grits.</blockquote>

[QUOTE="Dannyalcatraz, post: 9393658, member: 19675"] To expand a bit on cheeses…one only needs to eat lots of it.😜 Like I said, we eat a lot of it. We have accepted cheeses as our personal savor. We no longer regularly buy Cheez Whiz or Velveeta, but I do know recipes that use them preferentially (a few might surprise you). We DO buy American cheese, both in the much maligned Kraft singles version and the deli versions from Boar’s Head and other premium deli food suppliers. Again, there’s certain dishes where it is preferred for a reason. Philadelphia Cream Cheese is a frequent purchase, especially if I’ve bought bagels. But we go much further than that. It’s a rare time when our fridge doesn’t have $100+ in cheeses. “Frequent fliers” in our house include: American Cream cheese Swiss Smoked Gruyere Edam Gouda (plain, smoked, truffle, etc.) Parrano Merlot Bellevitano Cheddar (sharp, caramelized onion, Red Dragon) Monterrey Jack (plain, onion) Colby Jack Port Wine cheese Gournay (Boursin varieties) Brie (plain, herbed) Beer Cheese Feta Akkawi Gloucester Cotswold Labneh Provolone Stilton Blue Castello Blue Cambozolla Mimolette Parmesan (wedges or blocks, never pre-grated) Mozzarella And other cheeses occasionally guest star. Some mostly get used in their most common roles- Swiss is usually for sandwiches, for instance. Smoked Gouda, Parrano and Bellevitano are common on my charcuterie boards. Akkawi & honey on pita. Mozzarella in caprese. But I’ll also try unusual combos, like putting some kind of blue cheese on my ham sandwiches. And it’s rare for me for use fewer than 3 different cheeses for grilled cheese sandwiches or melts. Ditto my cheesy grits. [/QUOTE]

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