Cheese is my favorite food group. If you’re about to argue with me that cheese is not its own food group and it is actually under the “dairy” category, just stop reading. Only cheese lovers such as myself will understand the need to separate cheese into its own category.
How are these bad boys going to be ranked? Well as you all have come to know, there will be three deciding factors. First and foremost, how does this taste by itself? Second, how it tastes with crackers. You may be saying this is the exact same, but it simply is not.
Third and finally, how does this cheese age? Can I go get some off a charcuterie board after it has been sitting out for a while? Can I find it in the back of my fridge and proceed to chow down? Let’s get started…
Gouda: Yes. This is absolutely phenomenal. It tastes amazing in any way, just mellow enough to not be overpowering but creamy enough to provide the perfect flavor combo with just about anything you’d find on a charcuterie board.
Havarti: This is so incredibly close behind Gouda that honestly, they rank as a tie for number one. It’s a little bit sharper than Gouda is which can be a little off-putting, but that’s quite literally the only fault I have with it and it’s not even that big of a fault in my opinion.
Provolone: I’ve recently discovered my love for provolone. Don’t get me wrong, I always liked it, but I would never purposely seek it out and add it to anything. It has become one of my staple cheeses.
Mozzarella: My previous staple cheese, mozzarella enhances just about everything in my opinion. Plus, it’s not too overpowering so you can definitely still enjoy whatever it is you added mozzarella to while adding a little extra cheesy goodness.
Burrata: While I love the idea of having burrata all the time, it is far far FAR too rich for my lactose-sensitive stomach. If I could eat as much of this as I wanted without making myself ill, it would be my favorite.
Brie: No. It makes me kind of uncomfortable for absolutely no reason. I’m so serious, I actually don’t know how to justify ranking it this low other than “I don’t like it.”
Cheddar: This is way too overpowering for me. I know this cheese is kind of the original staple cheese, but in a way, it’s almost too cheese-like if that makes any sense… and if it doesn’t, well this is my opinion piece so deal with it.
Blue Cheese: ABSOLUTELY NOT. I’m aware cheese is fermented milk and all that stuff, but this is literal mold on cheese. I’m pretty sure cooks everywhere would tell you to throw a product away if it has mold on it, so why do we let this exist?
