Do I have a cheese problem?
I had a friend over tonight and she opened my fridge to get a glass of water. She looked in and said "You sure have a lot of cheese !". I was a bit surprised at her comment. My cheese holdings have never seemed to be excessive to me.
This is what I currently stock:
Feta
Parmesan
Cream cheese
2 kinds of cheddar (Balderson 5 yr old and Old Cracker Barrel)
Chèvre
Fin Renard - a delicious Québec cheese in the Gouda style
Is 7 different cheeses too many for a single person?
Am I a cheese addict?
How much cheese are you holding?
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30 Comments:
way more than you... the cheese drawer is almost falling off. I currently have:
parmesan
chevre
gruyere
american slices
pecorino romano
fontina
cream cheese
boursin
vegan cream cheese
vegan mozzrella
vegan monterrey jack
almond cheese
and i just finished tonight a little piece of manchego I had left... If someone needs help it's me...
MadelynRodriguez at 11:40PM on 07/24/09
I think a "cheese problem" would be not having any cheese in the fridge.
thinkingincrayons at 11:47PM on 07/24/09
There is no such thing as "too much cheese," just as there is no such things as "too many pickles" or "too much beer."
Your friend needs educating. Feed her some cheese.................
Womandingo at 11:54PM on 07/24/09
Seems completely normal to me. But then again, I bought a countertop wine refrigerator so I could age home made cheese. Even I think that's just a little bit nuts.
dbcurrie at 12:07AM on 07/25/09
sounds about right.
I have:
chevre
mozz
parm
grana padana
cheddar
cream cheese
and just a tiny corner of a wedge of Pt Reyes Blue
Oh! and in the freezer there's some shredded cheese blends that were on sale and I bought just in case I had a cheese shortage. Kinda funny now that I think about it.
wookie at 12:23AM on 07/25/09
I usually have at least six different kinds too, but I wouldn't call it a problem.
yankeesgal at 12:35AM on 07/25/09
I keep a lot of cheese in the house. I freeze cheese when I buy it on sale.
Cheese is a staple item do not be ashamed
3 kinds of cheddar
feta
parmesan
provolone
smoked provolone
smoked mozzarella
fontina
swiss
gruyere
american slices
pecorino romano
fontina
boursin
cream cheese
mozzrella
ricotta
comte
JerzeeTomato at 1:34AM on 07/25/09
Not at all, I am actually low and not happy about it.
Cheddar
American slices
Swiss
Parmesan
Laughing Cow
Cambozola
pjracz10 at 2:25AM on 07/25/09
We have mild cheddar, double gloucester, red leicester, parmesan, feta, smoked mozzarella, and gorgonzola. If you have cheese, you always have a meal.
Tip: add some shredded mild cheddar to tomato sauce. It doesn't add much flavour, but it gives it a lovely smooth texture. Then, just when the sauce is done, add cubes of smoked mozzarella and toss briefly in a hot pan with the pasta. Grate some parmesan over it after. The mozz will get soft, but not melt completely.
NotAmerican at 3:30AM on 07/25/09
I just have one kind of cheese - and it's zero fat. It's most unfortunate b/c I adore cheese. But I am wary of the cholesterol, etc. And if I had several kinds I would just devour them. I miss cheese a lot. I am surprised, though, by how many different kinds the people who have commented have on hand. I can have a virtual cheese feast just reading about it.
Ruffles1 at 6:21AM on 07/25/09
You're fine...I've got several kinds too and always need and/or want more.
arm1970 at 7:13AM on 07/25/09
cheese is good and proof that god loves us! keep the cheese and teach your friend there is more to life than plastic wrapped plastic
huneybumper at 7:50AM on 07/25/09
No such thing as too much cheese. I buy mozzarella by the 5# brick, and sharp cheddar in 21/2 # blocks. Also have several others on hand including asiago, fontina, provolone, parm, smoked cheddar and smoked mozz, pepper jack, colby and swiss. Oh, and also cream cheese, cottage cheese, american slices and string cheese. Actually, I eat way more cheese than I do beef, pork or chicken.
dmcavanagh at 8:10AM on 07/25/09
Parm
Mozz
Sharp cheddar
White cheddar
Brie
Cream
Smoked gruyere
Feta
Ricotta
Cheese and bacon--you can never have too much!!
finsbigfan at 8:18AM on 07/25/09
cheese, glorious cheese .... man cannot live by bread alone....
pooch at 9:10AM on 07/25/09
i don't feel as if there's anything to eat in my kitchen if i don't have a big chunk of parmesan in the fridge.
cybercita at 10:16AM on 07/25/09
Well said, @thinkingincrayons
betteirene at 10:21AM on 07/25/09
you have a big problem.
only 7 cheeses?
you need more!
:)
viva le fromage!
gastronomeg at 11:10AM on 07/25/09
Thanks, my friends in fromage...
I think that a celebration of all things cheese is in order. I'm off to buy some Gruyère and Emmenthal to make fondue tonight. Not so summery but it's cold and raining here...
PeanutButter at 11:19AM on 07/25/09
The only cheese problem I have is eating all of the stuff I buy. I circle the cheese case at my market a couple of times when I'm in there (daily)......just because.
milesdga at 2:31PM on 07/25/09
Your friend was just jealous. Clearly a symptom of cheese deprivation.
Besides, all of the cheeses you listed had different purposes. That's not to say it would be a problem to have multiple cheese for the same purpose - even if that purpose was to keep a cracker company in its final moments.
yayfood at 9:48PM on 07/25/09
Must agree with Crayons - no cheese = a problem.
With pleaces like Costco carrying incredible cheeses at great prices, it's no wonder cheese drawers are bursting all over the place.
therealchiffonade at 11:06PM on 07/25/09
The only cheese problem is having no cheese.
beth1 at 11:31PM on 07/25/09
If you like cheese, it's not a problem. I don't care for cheese, esp. strong smelling/tasting ones, so we only have a canister of parmesan sitting on the fridge door shelf that only the husband uses. He will often have queso blanco or queso fresco around also. If we plan on making a salad with bocconcini, then we tend to buy it in one sitting portions.
I've never wondered that something is wrong with me because we have 14 different flavors/brands of ramen and udon in the fridge, freezer, and cabinet. Nothing is wrong with me, and nothing is wrong with you! :)
Cassaendra at 1:18PM on 07/26/09
I think if you have about 3# of each of those, then yes you have a problem. But they all serve different purposes/taste different. I don't even think of Parmesan as a cheese, it's just a staple in the fridge like butter or orange juice.
gingercookiewithlime at 10:50PM on 07/26/09
Right now I've got:
chevre
fresh mozz
cheddar
jack w/ jalepenos
sliced swiss
cream cheese
feta
gorgonzola
parm
Most of this will be gone by this weekend and there are just 2 of us in the house.
flavacrisp at 9:47AM on 07/27/09
It's only a problem if you don't use them before they go weird. If you are using them, and occasionally replacing some of the cheddar with something else or rotating in new cheese so you have additional variety, I don't see a problem with that. I have been on a clean-the-fridge mission, so I am down to this:
parm
cheddar
camembert
garlic (from the Amish stand at the farmer's market - great for sandwiches)
sheep's milk (from the fiber fair)
muenster
string (one left)
peppered chevre
I finished the plain chevre on a roasted-veggies salad over the weekend. The string cheese is "emergency food", and the only cheese I have a problem figuring out right now is the camembert. Something with chutney suggests itself, but I'm still working it out as I usually pair chutney with cream cheese. Maybe if I add the muenster........
morgancain at 10:15AM on 07/27/09
the way I see it there are many reasons to have lots of cheeses on hand:
the snacking variety (such as a hard or aged cheese or a runny one)
the cooking variety (gruyere, cheddar)
the salad topper (chevre)
the enhancer (parmesan, pecorino)
the sandwich cheese (sliced cheddar, American, Swiss)
the bagel topper (cream cheese)
the healthy variety (laughing cow, string cheese, low fat ricotta, cottage)
cheese is great and it's no crime to have plenty on hand!
laurelie at 3:42PM on 07/27/09
Westchester fresh chevre and pyramid, imported Grana, CT farmhouse-style, scream cheese and oh, man: newest addiction: a couple of Tbs. of whole milk ricotta (made in New Haven, CT area by a god-bless-'em-still-around Italian-American family firm) with cherries just poached in cognac or me-pick raspberries with a little Grand Marinier.
hauswriter at 8:15PM on 07/29/09
I personally wouldn't count cream cheese as cheese, so now you're down to six. My only problem with cheese is that I spend too much money on it. I always end up going for the two year aged cheddar, or the really good manchego that are $20+ a pound.
jboylan at 3:24PM on 08/01/09