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    If you got to keep five, which would you choose?


    Found this on Instagram and it got me thinking. I'm keeping cheddar, gruyère, parmesan, camembert and roquefort.

    Cheddar is a given, you've got plenty of varieties of it and it goes well with most things. I go through a lot of it in my house so I couldn't part with that.
    Gruyère is another brilliant one, works with a lot of things and is incredible for Mac and cheese.
    Parm is the best bit of many pasta dishes and salads.
    Camembert is just a favourite of mine in general, especially baked with some honey, rosemary, salt and chilli flakes on top with a side of crusty bread.
    And you can't leave out a good strong blue like Roquefort.

    by RavenBoyyy

    View 47 Comments

    47 Comments

    3. GentlemanBastard2112 on

      Chèvre, parm, Roquefort, cheddar, Gruyère

      This is tough… I chose the ones that I think are a must and most versatile.

    5. Aranka_Szeretlek on

      Gouda, feta, camembert, manchego and parmigiano gives the most utility overall I think

    7. lordntelek on

      Versatility needed for my choices.

      Cheddar – all around cheese

      Roquefort – Diversity needed

      Parm – Needed for pasta

      Camembert – Soft and creamy

      Gruyère – need that meltiness

    10. SnooCapers938 on

      I’d choose the same five as the OP.

      Cheddar, Parmesan, Camembert and Roquefort are all certainties- great cheeses and a good varied mix.

      Only debate is between Gruyère and Gouda. Gruyère is a great cooking cheese but I probably just prefer a good quality aged Gouda for eating. Overall Gruyere just takes it.

    13. Rungi500 on

      I wish I’ve had the opportunity to try all of these. I would have to go with a Vermont white cheddar, and the Roquefort. I am unfamiliar with the softer ones except the brie.

    14. hdufort on

      Manchego for sure, it’s mild and tasty and versatile! Feta, I put feta everywhere. Parmigiano because I love to cook. Roquefort for the kick. Triple cream OR camembert (can’t decide) for my breakfasts and snacks.

      I’ll cry for the other cheeses, especially gruyère (I like the occasional fondue, and it’s also great in a ham sandwich).

    17. bondbeansbond on

      Cheddar, gruyère, triple cream, parm, and feta.

      Would’ve chosen Gouda over feta but I think feta is more versatile for me.

    22. ketomatosis on

      E) all of the above

      but since this is a game of five, gouda, manchego, gruyere, triple cream and chevre

    24. Nooms88 on

      Cheddar – obvious choice, best all round cheese in the world.

      Roquefort – top tier blue cheese, best on the list.

      Parm – extremely good on various foods

      Camebert – who doesn’t love a baked Camebert.

      Brie – need a nice cream cheese to balance out my cheddar and roquefort cheese board.

    28. pianomasian on

      Too hard to pick just 5 but I agree that cheddar needs to be on there. Burrata and Parm for sure for me. The other two though 🤔. It’s like asking a parent which child is their favorite.

    31. Kingdaca on

      Cheddar, harbison, triple creme brie, Parm, feta

      Losing Gouda stinks but Parm is close enough

    33. HLividum on

      Taleggio always first, Parmigiano, Roquefort, Gruyere and Feta. The other are good but not as versatile to combine them with everything or cook with them.

    34. Cthulhululemon on

      Taleggio, mimolette, roquefort, burrata, gruyère.

      Honourable mention to Grey Owl, the best cheese but not on the list.

    36. TheCarrot007 on

      Triple cream is more of a group but.

      Roquefort, roquefort, triple cream, triple cream, roquefort.

      (Delice de Bourgogne would be the triple cream I guess).

    37. mywifeslv on

      You know I was going to say Gruyère but I’ll take

      Gouda
      Roquefort
      Parmesan
      Feta
      Camembert

    39. sciencechick92 on

      Parmesan, Roquefort, Cheddar, Feta, Burrata.
      I like each of these and they can be used in a wide variety of recipes. Gruyère was a very very close additional option but Burrata edged it out slightly.

    41. ignatiusjreillyXM on

      Burrata, Roquefort, Feta, Mimolette and Triple Cream (Delice de Bourgogne)…I think

    42. telb on

      Credit the creator – CheeseSexDeath on instagram

      Anyways- cheddar, chèvre, Humboldt, parm and gruyere

    44. Boneless_Blaine on

      Cheddar – probably the most versatile cheese here.
      Parm – my favorite for cooking, absolute kitchen necessity
      Triple cream – best snack cheese, though I prefer double cream. Pairs well with fruit/crackers
      Gruyère – don’t care for this one that much, but I think it’s an interesting melter for grilled cheese
      Camembert – same as the triple crème. Used where Brie is used but a little funkier.

    45. No-Donut-4275 on

      Cheddar, feta, Parm. Don’t know any of the others

      Not on the list, but I’d say mozzarella

    46. No_Communication5538 on

      Depends if this is proper cheese from originating region or some slop made in Wisconsin factory

    47. Corporal_Canada on

      All of them

      If you come for any of my cheeses, I’m running your ass through with a rusty pitchfork

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