Slideshow: SE Staff Picks: Our Favorite Cheeses

DiPalo Dairy Fresh Mozzarella
DiPalo Dairy Fresh Mozzarella
With heirloom tomatoes, which are at local farmers' markets now in New York, lightly salted. Louis DiPalo's mozzarella is creamy, silky, not rubbery or tasteless, and also conveniently available right across the street from SEHQ. This combination is so good, I didn't even have to drizzle it with olive oil. The tomatoes were so sweet, I remembered why they're a fruit. Ed Levine

Stinky Blues
Stinky Blues
As I've shared before, once, at my wife's request, I served her a big bowl of chili when she was feeling a bit under the weather. I made the mistake of topping it with a handful of crumbled Roquefort (the blasphemy, I know!), which in turn made her even sicker. These days I'm no longer allowed to keep blue cheese of any kind at the house while she's there, lest it trigger a psychosomatic bout of nausea in her.

But she's working in Toronto this summer, which means I'm free to stuff myself with Penicillium- and Brevibacterium linens-infected cheeses to my heart's content. When eating a fine, ripe hunk of Roquefort, I like to pair it with a bit of something sweet. At its simplest, this can be a drizzle of good honey—blue cheese and honey were made to go together—though if I'm feeling a bit fancier, I might take the time to cook down a sweet pepper jelly, or perhaps a red onion jam (if I'm smart, I've made it in a big batch and will have some sitting in the fridge just waiting for the Roquefort to come along). J. Kenji Lopez-Alt

Creamy Cheeses
Creamy Cheeses
I am developing a serious weakness for creamy cheeses. I blame the fridge full of riesling; these wines are just wildly delicious with cheese. I am wild about Taleggio, I can't resist Saint Marcellin, and I'm spending way too much money on Robiola due Latte. The people at Fromaggio in Essex Market are getting pretty accustomed to my visits. Maggie Hoffman

Mozzarella (another vote!)
Mozzarella (another vote!)
You know how some people are sent into paroxysms of joy when they enter a cheese shop? I'm not one of those people. I generally ignore the whole category of hard cheeses, gravitating towards soft and semi-soft cheeses, and I rarely feel compelled to eat cheese on its own when it works so well on pizza, in sandwiches, and in salads. So my favorite cheese is one that works supremely well in all three: fresh, creamy mozzarella (cow- or buffalo-based). And besides going well with bready and salady things, it tastes pretty damn good on its own, too. Robyn Lee

Burrata
Burrata
I thought that fresh mozzarella was my favorite cheese... until the first time I tried fresh burrata at a cheese factory in the southern Italian region of Puglia. Soft shreds of mozzarella are doused in cream and stuffed into a shell of mozzarella—how could it get better? The gooey-middled, superlatively creamy soft cheese blows all others out of the water. When really fresh, it's about the best expression of good dairy I can imagine, its bright, milky sweetness on full display. Carey Jones
Tetilla
Tetilla
Is that? Oh my. [Giggle]. Does that translate into? It does? [Giggle giggle]. This was my first experience with Tetilla, a cow's milk cheese made in the Galicia region of Spain. Tetilla gets its name from its, er, very specific shape. This is the perfect grilled cheese cheese. It has a clean, sweet taste and easily melts into gooey, buttery layers. Carrie Vasios

Whatever's Not Too Strong or Stinky
Whatever's Not Too Strong or Stinky
I'm a true amateur when it comes to cheese, but I'd say that I pretty much like anything that isn't too strong or stinky. I'm especially fond of cheese in gooey, melted form. Could be on a sandwich, on fries, hidden inside of a hot dog (I'm talkin' about you, Hot Doug's om Chicago!). I'd probably like it even if it was just a puddle of cheese on a plate (mmmm... raclette....) I'm just starting to dip my toes into the waters of eating cheese by its lonesome, and right now I have a piece of bel paese in my fridge. I think I bought it because the description said something like, "Kids will like it!" I'm not a kid, but I like it. —Christine Tsai