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    Do anyone have an Enemy Cheese?


    I’ve been browsing here for a bit and noticed that everyone – obviously – loves talking about/recommending their favorite cheeses but that got me thinking. Does anyone have a cheese they would Not Recommend? A cheese you hate? A cheese you consider your enemy?

    I’m not talking about a general distaste for blue cheese or thinking American cheese isn’t “real cheese”. I’m talking about a cheese that’s disappointed you to the point of sadness, a cheese that you hate despite liking every other cheese of that style you’ve tried, or a cheese you think is just overhyped for some reason.

    I know this is probably a silly question, but I’m curious lol

    Mine is [Kunik](https://igourmet.com/collections/triple-creme-cheeses/products/kunik-cheese#)

    First time I tasted it, I thought I had eaten battery acid. The acidic bitterness was so awful, even without the rind, that I immediately had to spit it out. And no, it’s not because I dislike goat cheese; I actually love it! It’s my second favorite cheese style, with my first being triple creme. The cheese wasn’t bad either. I had just received my shipment and opened the cheese that day . . . Just something about this cheese made me want to die, so, into the Enemy category it went

    by CompanyPolicyYall

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    34 Comments

    1. telb on

      Tbh- most triple cremes taste like that to me. I want to love Brillat, Delice, etc but the acidity just ruins it

      Also, emmentaler. I HATE the raw cashew taste. I respect it as a cheese and will suggest it, but for me personally it’s my enemy.

    3. ChzGoddess on

      Blue cheese is incredibly gross to me. All I taste is the mold, and it’s always so, so bitter. It’s low key why I don’t love getting wings with my roommate because he LOVES blue cheese dressing and it just makes everything taste so horrible. Blech

    4. 1000yearoldstreet on

      Hot take, but Cranberry Wensleydale. Sorry guys. I know it’s a polarizing one. It just tastes like two things put together. It doesn’t create a new, harmonious flavor. 

    7. Aquilla89 on

      Mango Ginger Stilton, and Honey Goat. When I was a cheese monger, it seemed like every person would walk in and want those two even when I tried giving them alternatives.

      I think it’s just the aspect of adding something to cheese that completely overpowers any redeeming cheese-like quality that is there. I love both Stilton and goat cheese, but have a disproportionate hatred of Honey Goat and Mango Ginger Stilton

    8. timsstuff on

      I remember as a kid getting gift baskets of Hickory Farms felt like we were super fancy, but I had some a few years ago and it all tasted like dirt. The cheeses and meats were all terrible.

    9. VindictiveNostalgia on

      More of a disappointment than an enemy but Provolone. I don’t really taste anything.

    11. Kimikohiei on

      LYDEN GOUDA

      SPRINZ

      Lyden is full of cumin and caraway seeds, a complete abomination of a cheese.

      Then sprinz is so hard and inedible I can’t fathom why anyone would want it.

      (Pours one out for all the broken cheese wires)

    12. sealsarescary on

      Mimolette – as a cheesemonger, so hard to cut. Its tasty, but flavor vs effort ratio was way off. Made all these cheese crumbs fly onto the floor too.

    13. Tilda9754 on

      Ricotta, can’t stand it. I don’t think I’ve had it on its own, but I hate lasagna, ravioli, any other sort of pasta/foods that have ricotta in it so I can’t imagine I’d like it on its own.

    14. hdufort on

      The “P’tit Québec” is an industrial cheese with a texture that’s in-between cheddar and mozzarella. It ends up being rubbery and pasty at the same time, bland, and unsuitable for baking (pizza, lasagna).

    15. kank84 on

      It’s certain textures for me. I really don’t like ricotta or cottage cheese for that reason.

    16. kdwhirl on

      Horseradish cheese – abomination. Also the one with cumin seeds. Rarely meet a cheese I don’t love, but can’t like these two even though I really tried.

    18. bonniesansgame on

      kunik is such a fickle cheese. you have to catch it at just the right time, and that window is small.

      i don’t like emmental but i do respect it as a cheese. just that bile taste is not for me. provolone can get it too, but not as bad.

    20. Podcaster on

      Great question! … much like you I found a cheese that I despise within a particular pantheon that I love, which is the realm of alpine cheese. I find Appenzeller to be particularly disgusting … like if a gangrenous foot turned blue. Give me any other alpine cheese and I’m all for it.

    21. floblad on

      I’ve had some good vegan cheeses (The Kite Hill line is pretty good), but someone recently gave me a sandwich with sliced vegan cheddar and it was horrendous! Tasteless, crumbly, and like plastic. Otherwise, I can’t think of a real cheese I would put into this category.

    22. leafs1985 on

      A friend of mine once told me that brie smells like semen on a kleenex…. and he was correct…. and it ruined it for me forever….

    23. gernb1 on

      Gjetost cheese….that caramely cheese……it’s the only cheese I can’t stomach. Bring me some Limburger!

    24. musichorn on

      Kunik and other triple creams are delicious but need to be eaten at the right time or else they can be bitter acidic and awful.

    25. rockk-lobster on

      In our deli, it’s Vacherin Fribourgeois. Making the mistake of even touching that with your bare hands means you will smell like Vacherin all day, I feel like Lady Macbeth trying to wash blood off her hands but it’s Vacherin smell and it won’t go away

    26. Mental_Possession757 on

      Am I the only one who can’t tolerate the goat-ey sheepy smell of goat cheese? I have lived in a mountainous place in my childhood and sheep smell like really sweaty after climbing mountains. I get the same smell/ flavor out of goat cheese and cannot tolerate it.

    27. kryters on

      Amber Mist from Snowdonia Cheese Company, a Welsh cheddar flavoured with whisky. I love the flavour, but it hurts my mouth in a way that feels like I’m allergic to it (despite the ingredient list being essentially: cheese, whisky)

    28. Libertinelass on

      Cranberry chèvre. Why does this exist? The combination reminds me of bile. My partner loves it and I loathe. I adore chèvre. I was just on Google trying to find the brand name he likes and the pictures were making my stomach rattle and verbalize its hatred.

      Low hanging fruit, but blue cheese. I’ve tried so hard to like it as an adult but my palate and nose is sensitive. I think the edible mold I can see creeps me out. I wish I could love it. Once a year I buy the Trader Joes gorgonzola pasta and will have a tiny bit for exposure therapy. But I suspect it’s mild compared to Gorgonzola in its own.

      American cheese. I call it plastic cheese. I rarely had run ins with it being from Canada. Now that I live in America it’s very common here.

      Edit: any cheese with caraway seeds. Punishable by death.

    30. tishpickle on

      Ash rind cheeses; there’s one that I had that I’ve blanked on the name but it tasted like a dirty ashtray and I can’t do it; it was grainy and weird.

      I like Humboldt though.. it needs to be balanced

    31. GroffleMom on

      Camembert is of the devil imo. It just wasn’t what I was expecting at all, especially after hearing it was so good. Also blue cheese and anything related to blue cheese

    32. factus8182 on

      Manchego , at least in my memory, it’s been years since I tried it and I’ve stayed away from it since.

    33. Unusual_Blood693 on

      I tried camembert and hated it.  The rind was too…rubbery?  The innards were good, but the rind’s flavor and texture contrasted too much with it.  Feels too wasteful to cut off the rind and eat the creamy cheese goo inside.

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