Lunchtime Poll

LTP: 5/2 – For the Love of Cheese

Today’s LTP question comes courtesy of The Mister, who doesn’t like my taste in music and instead prefers to come up with interesting and strange questions to talk about on those long drives across the state to visit his family. This question about cheese that I bring you today is probably the most thought-provoking of anything we’ve ever discussed.

So, here’s the deal. You get to pick five types of cheeses. Only five. The rest will be lost to the world forever.

I have no idea where he came up with this idea, but it has really stuck. Sometimes, I will wake up in the middle of the night thinking, “How could I have forgotten feta!?” It’s a fun to pose this to friends because it seems like it’s a simple enough question on the surface, until you start thinking about all the things you might not be able to eat without X type of cheese. (Lasagna, eggplant napoleon, and cannoli forced me to push lacey Swiss off the list in favor of ricotta.)

Currently, my five stand as follows: extra sharp cheddar, ricotta, mozzarella, brie, and parmesan. My answer will sometimes change depending on my mood. So what say you, Persephoneers? If you could only have FIVE cheeses ever for the rest of time, which five would they be?

By BaseballChica03

Political hack. Word nerd. Stays crispy in milk. Oxford Comma user. Blogger since 2001.

46 replies on “LTP: 5/2 – For the Love of Cheese”

Ah- this is a particularly heart-wrenching question for me since the removal of all things cow from my diet for the sake of my tummy tum.
So- here goes:
1) Pecorino Pepato Cheese (Aged sheep’s cheese encrusted with whole peppercorns)
2) All goat cheese
3) Gouda with whole cumin seeds
4) Cave-aged Edam (extra old)
5) Gorgonzolla

Oh man. Okay.
1) Super-duper extra sharp extra old Cheddar;
2) Fromage d’Affinois, the most interesting and lovely Brie-esque thing out there;
3) Uniekaas, a sharp and intensely flavorful take on aged Gouda;
4) Fresh, unadulterated Ricotta, ’cause I can’t imagine my summers without ricotta pie and ricotta gnocchi and ricotta pizza and ricotta cheesecake and baked ricotta and…
5) Any good, fresh Chevre, which is likewise integral to my cooking habits. There’s a Berkshires one I particularly like.

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