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Favorite Cheese?

I had't eaten Old Amsterdam in a while, but just picked up a wedge today. I had forgotten how truly glorious this cheese is with some water crackers and granny smith apples. YUMMY! So what's your favorite cheese?

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  1. Haven't had it in a long time, but Crowley's (Vermont) extra sharp Colby was terrific.

    1. For me, it's a question of what ISN'T my favorite-I love them all. But if forced to choose just one, it would be Cowgirl Creamery's Pierce Pt.

      1 Reply
      1. re: rosielucchesini

        Only tried it recently and understand it has a short season. It was wonderful.

        My all time favorite is Berkswell from Neil's Yard. It is pricey but worth it.


      2. True Roquefort is just plain sexy on the palate. Second only to Brie de Meaux in this respect.

        Of course this is all IMHO.

        1 Reply
        1. re: CDouglas

          Sexy is exactly how I would describe Roquefort. Oh my. Excuse me now.

        2. After being in Paris for 3 weeks, it was a delight to come home and have some terrific aged Wisconsin Chedder with a Granny Smith apple.

          1. Right now, I am a big fan of Bergenost, which is a semi-soft Norwegian cheese. Tastes like brie but is not as soft and with out the rind. They are selling one at Trader Joe's.

            1. As a standalone cheese on a cracker or slice of bread........St. Andres

              2 Replies
              1. re: jenniebnyc

                I hear ya, St Andre is almost a staple in my house. When one of us has a bad day, the other buys a wedge of St Andre and a nice baguette (or Eli's sourdough onion ficelle).

                1. re: ballulah

                  St. Andre all the way! My favorite way: Jules Destrooper Butter Crisps with a healthy smear of St. Andre preferrably with just a tiny bit of rind, a teeny tiny dollop of apricot spread. My mouth is watering just thinking about it. Wash it all down with a nice merlot. Hmmm...I think I know what I'm doing for dinner tonight!

              2. McAdam was making a triple cream cheddar about 3 years ago, dang was that good. I tried to find it again and no luck.

                1. Roomano aged Gouda from Holland is phenomenal. It tastes nothing like what you think a Gouda would taste like. Because it's aged for several years it has a crunchy (in a good way) texture and butterscotch-y flavor that is addictive. Great stuff

                  1 Reply
                  1. re: empecot

                    Is that the one with that kind of crystelline texture? Love that stuff. Very addictive!

                  2. St. Marcellin. I'm scarfing down a 100gm crock of it at this exact moment. No crackers; a teaspoon. (pause) Ah, too much left to save, I'll have to finish it up. See ya. Mmmmm....

                    1. hmmm....etorki,goat capricho de cabra,turma persa(?),roaring forties(blue)...

                      1. Humboldt Fog. No question about it.

                        4 Replies
                            1. re: Slackerchick

                              Can resist HF. Every time I'm at my local cheese shop, with no intention to purchase it, I always wind up bringing home at least a small piece.

                              1. re: sivyaleah

                                HF all the way. Had it first at Kluge Vineyards in Virginia. I could have eaten a pound myself.

                        1. A ridiculous carmelized onion cheddar. I believe it's from the U.K. someplace. It's obscenely good.

                            1. re: BellaDonna

                              Costco carries Petit Basque in 1.5 lb pieces at around 1/2 the per lb price of almost anyone else. I tried it on a whim and love it.

                              1. re: BellaDonna

                                hands down my favorite. I'm addicted to this stuff thanks to Costco. And one of our local specialty markets carries it from time to time, but at triple the price

                              2. Maytag blue

                                Imported Greek feta in brine from Aladdin's in Cleveland.

                                unnamed extremely sharp Canadian white cheddar from local cheese house. (Shishlers)

                                A local Amish-made buffalo milk Gruyère.

                                1 Reply
                                1. I have to go along with the rest of the world that proclaims Roquefort as the Queen of all cheeses, and Parmagiano Reggiano as the King.

                                  I love them anyway, but my favorite is Roquefort mashed with a little butter and spread on thinly sliced toasted bread like Hazelnut Raisin.

                                  Parmesan I love thinly sliced by itself or with a ripe pear.

                                  1. I don't know the name, but I once had a cheese with black truffles at Grace, in LA. It was so good, its taste is seared into memory.

                                    1 Reply
                                    1. Anyone ever had Epoisse? It's a washed rine cow's milk cheese from Burgundy. Delicious!

                                      After that I like almost any sheep's milk cheese, like Oppenzeller (forgive my spelling) or Manchego.

                                      But realy, I've never met a cheese i didn't like.

                                      1 Reply
                                      1. re: wodicker

                                        Yes! And you can't get it here in the states...at least not the good, unpasteurized stuff. I totally fell in love with that cheese while in Paris.

                                      2. Gorgonzola dolce or the Roquefort...I particularly like blue cheese but I never met a cheese I never liked.

                                        1. Humbolt Fog or a nice creamy Edam.

                                          1. Chaumes, from France OR Baluchon, a Quebec raw-milk cheese.

                                            1. Migneron de Charlevoix (Quebec) plus all raw milk cheeses from Quebec-haven't had a bad one! (C70, I'll check out Baluchon!)

                                              1. Tellegio; gorgonzola dolce; robiola;red square; aged gouda; cave aged gruyere; kasseri; and almost all other cheeses

                                                1. I'm with whoever it was upthread who said "it's what I don't like" - I abhore havarti. Ick. Urk. Nasty stuff :D And I keep trying it - different types, I'm sure different makers, still no love lost between me and havarti.

                                                  1. Epoisses, cheese at its best.

                                                    1. Manchego. Followed closely by a good smoked cheddar.

                                                      1. I love them all, but if I had to chose only one, it would be
                                                        Neal's Yard Ardrahan

                                                        1. There is very little I wouldn't do for a wheel of Pecorino Foglia Noce. It is a perfect thing.

                                                          1. I had a runny Epoises at Whole Foods once that was just incredibly good. That's what comes to mind but I don't eat so much cheese that I'd buy a whole one. I usually get Vermont cheddar, crottins, Compte, Stilton or Roquefort, and Parmesan, as well as trying others that look good and catch my eye.

                                                            1. Vacherin du Mont d'Or, Epoisses, St Nectaire, Sottocenere (a truffled semi-soft Italian cheese), Maytag Blue, Hubbardston Blue Goat are some that come to mind.

                                                              2 Replies
                                                              1. re: limster

                                                                I actually had some Vacherin (from WF) on roast potatoes over the weekend limster. It is a good one too.

                                                                1. re: limster

                                                                  vacherin mont d'or is heaven sent cheese. I love ALL cheese but I do believe vacherin room temp with a spoon is, ..... sorry this is too much emotion for me.

                                                                2. I third the sentiment that there isn't a cheese I don't like. I said something above about St Andre, but there are others...

                                                                  There's a "cheese guy" from Bobolink Dairy in Union Sq (NYC, not SF) who sells a small variety of raw milk cheeses from his own dairy, and every single one of them is amazing. For you New Yorkers, he's only there on Fridays.

                                                                  One of these days I will make it up to Connecticut to visit the Cheese Nun.

                                                                  1. Melted jarlsberg-- gooey and warm

                                                                    Parmesan in any incantation straight and unadulterated or with a bit of balsamic vinegar

                                                                    Good not too sharp cheddar by the knife sliceful

                                                                    1. Perlagrigia, a dreamy Italian cheese made with truffle flakes, is my favorite of all time. My second favorite is super-sharp, flaky Vermont Cheddar.

                                                                        1. it's common and probably boring but i love auricchio sharp provolone, eaten with a big zin.

                                                                          1 Reply
                                                                          1. re: ericalloyd

                                                                            I don't think it's common OR boring. I love auricchio. For sandwiches/grilled cheese, I am also a fan of the Cabot extra sharp cheddar slices.

                                                                          2. i think i've come to love them all, if well stored.

                                                                            i used to have a once a year thing for and occasional kraft grilled cheese made w/margarine (part of my rebelling against having none of that growing up, later picked up by my Swedish roomate the year I was living in Spain. she used to eat them with ketchup)
                                                                            anyway, as long as i have enough good cheese i never crave that anymore.

                                                                            1. For daily munching with fruit, Parrano (available for much less than WF at TJ).

                                                                              1. Cypress Grove Midnight Moon- created by Cypress Grove Chevre of McKinleyville, California- it's goat's milk cheese that is aged for at least one year. It has a nutty, dense, smooth with bit of a caramel flavor... YUM

                                                                                1 Reply
                                                                                1. re: Lori SF

                                                                                  Another winner from Cypress Grove. They sure do know how to do cheese right :-)

                                                                                2. Fourme d'Ambert. A blue cheese that has 'persillage' all the way to the edge. I adore most blue cheeses, but strangely find Maytag Blue just ok.

                                                                                  Gooey aged goat cheese with a bloomy rind.

                                                                                  Aged gouda.

                                                                                  Antique Gruyere.

                                                                                  Black Diamond Cheddar.

                                                                                  1. boucheron, all spanish sheeps milk... 5-yr old gouda...i pretty much love all cheese!

                                                                                    1. This is not a fair question! Do I really have to pick just one?

                                                                                      I would say in that case that my favorite was a perfectly ripened reblochon.

                                                                                      However, I also adore parmesan reggiano, brin d'amour, stilton, roquefort and gorganzola, burrata . . . I could go on and on!

                                                                                      1. Pepato . It is a young pecorino with black peppercorns in it. Italy
                                                                                        Sharp imported Provolone Chesse . Italy
                                                                                        Real Brie from France.
                                                                                        Blue Cheese from Demark.
                                                                                        Ricotta Salata
                                                                                        Sheeps milk Ricotta

                                                                                        1. Tuma, burrata, morbier, Sir Wilfrid Laurier.

                                                                                          1. Le Papillon roquefort (the black foil, not the green).


                                                                                            1. Absolutely love the pungent, salty Valdeon and crystalline Boerenkaas.

                                                                                                1. Epoisse is a terrific cheese. So is Chaource. I have gotten excellent Chaource at MURRAY'S and also at FAIRWAY.

                                                                                                  Do you all serve a special bread with cheese?

                                                                                                  I have been buying the Hazelnut Raisin Boule from ALMONDINE. Reminds me a lot of the Pain au Noix from POILANE. Sliced very thin and lightly toasted, a great complement to cheese.

                                                                                                  1. Love all cheeses, especially veined. Current addiction is to a torte of gorgonzola dolce and mascarpone - smooth, creamy, rich, and subtly bleu-ish.

                                                                                                    3 Replies
                                                                                                    1. re: Striver

                                                                                                      I will join the Epoisse camp, when perfectly ripened, nothing else compares. Cabrales blue cheese from Spain is my fave blue. I am Canadian and my favorite Canadian cheeses are Chevre Noir, a well aged goats milk firm cheese, and St. Ambroise. Sylvan Star Gouda is an Alberta Artisan cheese that is also great.

                                                                                                      1. re: formerlyfingers

                                                                                                        A huge cheer for Chevre Noir... a hard to find Canadian cheddar.

                                                                                                        Also, try Beemster -- a well-aged gruyere-like cheese.

                                                                                                        And lastly, I love Brin D'Amour...

                                                                                                    2. epoisse - love stinky smelly cheese. had wonderful goat cheeses in provence last few years - banon. also love a good cheddar, mimoulette and reggiano.

                                                                                                      1 Reply
                                                                                                      1. re: potterstreet

                                                                                                        The stankier the better. In my opinion, cows have the most earthy and stinky (yet deliciuous) cheese. That is not to discredit sheep and goat, as sheep's milk cheeses may be my favorite. Anyway, what do you think? Epoisse is a washed rind cow's milk if I recall correctly.

                                                                                                      2. Spanish Cabrales, heaven on earth for us blue cheese lovers...

                                                                                                        1 Reply
                                                                                                        1. french sheep's milk feta - double creamy

                                                                                                          1. Someone mentioned Hubbardston blue. They also have a chocolate cheese. It's really good!!!!

                                                                                                            I love resh ricotta, and asiago fresco. There's also a place nearby called Smith's country cheese. They have a great aged gouda.

                                                                                                            1 Reply
                                                                                                            1. re: puppymomma

                                                                                                              Also, a good aged gouda is awesome. There's one I get from Smith's Country Cheese near Gardner (I think it may be in Templeton) and I got one in Whole Foods called Robusto.

                                                                                                              Yesterday I was at TJs and I bought an Italian cheese that has flecks of truffle (black truffle) in it. I like it a lot too!

                                                                                                            2. I have to throw out some love for freshly smoked mozzarella, such as from Joe's Dairy on Sullivan St in NY.

                                                                                                              Of course, really fresh mozz in general is right up there too.

                                                                                                              And I have to mention my favorite downmarket choice for eating large chunks of right out of the fridge: Munster! One of those childhood things that I haven't outgrown in the least.

                                                                                                              But of course I would happily eat any of the other cheeses mentioned so far.

                                                                                                              1. Another one I like and have not seen mentioned is Port Salut. This cheese could pair with virtually anything.

                                                                                                                1. I haven't seen it in some time but a cheese sold under the name "Chutter" was a butter/cheddar breed tha spread nicely and worked well when a recipe called for melted cheese.

                                                                                                                  My favorite tho is provolone, the sharper the better.

                                                                                                                  1. Double Gloucester with Stilton from Trader Joe's - and if you haven't tried Munster(Muenster) on pizza....

                                                                                                                    1. roccolo. hands down. its Italian cow's milk. stuff is out of control deelish. order it from

                                                                                                                      1. I love cheese
                                                                                                                        mozzarella; mozzarella de buffalo
                                                                                                                        any original unnamed cheese

                                                                                                                        1. Colston Bassett Stilton from Neal's Yard Dairy.

                                                                                                                          1. Boursin's sweet cheese with guava,raisins and nuts--I just tried this and had to post-

                                                                                                                            1. I second Port Salut and add Parrano Robusto.

                                                                                                                              1. I know this sounds stupidly, stupid. We're huge fans of the the whole Nick Park's Wallace & Gromit genre. (Anti-Pesto Swat Team) I at least, never had eaten Stilton cheese. I waited for our first trip to England to do so. We flew in to Gatwick and stayed at an oaste (hop) farm,
                                                                                                                                The Three Chimneys, in Goudhurst, Kent for 10 days. This is a great place to stay, BTW, for all you Country Mice. http://www.threechimneysfarm.co.uk/

                                                                                                                                The next morning, early, we drove into Tunbridge Wells for provisions. The British chain store, Sainsbury's, was recommended to us by the Lady of the Manor and it was terrific. Their selections of everything were on par with Whole Foods & Trader Joe's but their cheese section was OMG. We bought every variety of Stilton in their cases and I've been addicted ever since!

                                                                                                                                3 Replies
                                                                                                                                1. re: Harp00n

                                                                                                                                  My mom has a recipe for Stilton soup that is out of this world fantastic. Basically it's a roux, with chicken broth and stilton stirred in to the consistency of thick, velvety soup. When I was a teenager and she would ask me what I wanted her to make for Xmas dinner, and this was always my first choice for the first course. She always complained that it was so rich she didn't want to eat the rest of dinner. I always answered, "So what?"

                                                                                                                                  1. re: ballulah

                                                                                                                                    Thanks "bullulah", that sounds like something worth trying here in the chilly N.E.

                                                                                                                                    1. re: Harp00n

                                                                                                                                      After I typed that response, I had the same feeling. I think I may have to stop by the cheese store on my way home!

                                                                                                                                2. Recently hooked on Roaring 40s, a black wax blue cheese, that is sooo strong and pungent that it makes your tongue itchy after eating. Great with a Merlot and some really sweet cantaloupe.

                                                                                                                                  1. Etorki! A sheep's milk cheese from France, rich, olivey, creamy, yum! Also Reblochons and Comte.

                                                                                                                                    1. Gosh, almost anything! Boerenkaas is a favorite, and pretty much anything sheep, especially Ossau Iraty! My favorite blue is a toss-up between Cashel Blue (Ireland) or St. Agur. A cheese I could eat every single day would be sottocenere!

                                                                                                                                      1. Idiazabal, seriously. Was introduced to it by a cheesemonger friend years ago. He described it as "A serious sheep's milk cheese. It's Basque. You know the Basques? They are separatists! This is a cheese that points its gun at you!"

                                                                                                                                        I especially love it with a nice bright wheat beer.

                                                                                                                                        1. I love Parmagiano Reggiano. I hate when people call or spell it parmesan. "Parmesan" isn't real cheese to me, reminds me of that Kraft stuff in the green container. Just a pet peeve, however I digress. Also love a lesser known cheese, cacicavallo. It's like a soft Parmagiano Reggiano. Do try it if you ever come across it. Seems to be more available during the holidays.

                                                                                                                                          1. Grafton super-aged Cheddar. Don't know exactly what it's called. You can't get it outside of Vermont. It's only sold in-state apparently, and not the one sold in supermarkets. We only ran across it in small little groceries being sold in unwrapped chunks.

                                                                                                                                            Makes the best grilled cheese sandwich on earth on sourdough, a bit of mayo/Grey Poupon and chopped chives on the inside of the bread - heavenly!

                                                                                                                                            1. The only cheese I have ever disliked was a brown, gooey goat cheese that a girl I knew simply adored. I think it was called Gjetost (which I'm sure just means "goat cheese"). I took the bite she offered, it being my practice to try anything once, and regretted it immediately and for the next several days, as the taste of GOAT lingered and lingered. Beyond nasty, beneath vile...had our relationship been in any way a romantic one that would have ruined it, as I could not imagine kissing someone who would taste like that! Cigarettes are bad enough...

                                                                                                                                              4 Replies
                                                                                                                                              1. re: Will Owen

                                                                                                                                                Yep, that's what it's called. I was introduced to it by a Ex-boyfriend of Norwegian extraction. Personally, I love the stuff. It's definitely funky, and it definitely stays with you, but I find it oddly addictive. It's so tangy, salty and sweet. And I love the texture (very sticky). I can see how lots of people don't like it.

                                                                                                                                                1. re: Hunicsz

                                                                                                                                                  My grandma's been eating Gjetost since I was a little kid. I like very thin slices of it with fuji apple wedges.

                                                                                                                                                  1. re: operagirl

                                                                                                                                                    Agreed; with apples is the best way to do it. Thinly sliced is important, too. Too sticky and overwhelming otherwise.

                                                                                                                                                    1. re: operagirl

                                                                                                                                                      I was introduced to this by my financee's father. My first reaction was "Is this a son-in-law test?" I did come to appreciate it later (you're right, has to be thin sliced) but I never did warm up to his other favorite, ripe Liederkranz.

                                                                                                                                                2. Not being a fan of any cheese that's runny, soft or particularly stinky, my 2 faves are Calef's Horseradish cheddar from Calef's Country Store in New Hampshire (actually all their varieties are very good) and Parrano Gouda. mmmmmmm

                                                                                                                                                  1. How about Mont Enebro - a spanish half cow half goat cheese in a log shape. Unbelievable depth. Got it at Whole Foods on a trip to Seattle. Mushroom Brie is up there and most cheeses from the Alta Lange in Italy. Pyrenees with green peppercorns is nice too.

                                                                                                                                                    1. Tough call, but these come to mind...

                                                                                                                                                      Camembert Chatelain (the best camembert we've found this side of the pond)

                                                                                                                                                      Montbriac (more like a double cream than a blue, but whatever it is, it's great!)

                                                                                                                                                      Ewephoria (sheep's milk Dutch Gouda...sweet, nutty and rich)

                                                                                                                                                      Roquefort Carles (simply the best Roquefort made)

                                                                                                                                                      Red Cloud (the best domestic cheese I've tried in a long time! It's a washed-rind, raw milk
                                                                                                                                                      goat cheese from Haystack Mtn Dairy in Ft Collins, CO. If you can find it, try it.)

                                                                                                                                                      Pleasant Ridge Reserve (another stellar domestic and consistently one of the very best American cheeses made)

                                                                                                                                                      Pierre Robert (the KING of triple cremes)

                                                                                                                                                      Vacherin Mont d'Or (seasonal, but worth the yearly wait. Let it ripen if you can!)

                                                                                                                                                      Monte Enebro (agree w/repartee. This Spanish gem has long been my favorite goat cheese)

                                                                                                                                                      1. cambozola and st. andre..also some 8 year old cheddar we got in iowa..

                                                                                                                                                        1. Red Square. It is a sort of brie like soft cheese with a rind that comes in squares. It is from Tazmania or some odd place like that. They sell it at our local gourmet cheese shop.
                                                                                                                                                          REally delicious.

                                                                                                                                                          1. I'm really fond of Cotswold right now.

                                                                                                                                                            1. I love rich, creamy bleu cheese - St. Agur is a permanent presence in my fridge

                                                                                                                                                              1. Fromage American. Once you get the plastic wrapper off the little thin squares, there really isn't anything that can match it subtle flavor and velvetty texture.

                                                                                                                                                                Actually, I was going to say Stilton, or a good aged manchego with a bottle of Amontillado.

                                                                                                                                                                1. too hard to pick a favorite, but now I am really liking a goat feta and some piave. I also like tellegio melted into pasta with butter and salt.

                                                                                                                                                                  1. It's a bit like trying to pick your favorite child isn't it? Some days a good Irish cheddar on brown bread is what you need. Other days you eat your Vacherin with a spoon. I've never met a stinky cheese I didn't like, and most goat's cheese doesn't stand a chance in my fridge. Same for stilton. Morbier and reblochon are old friends and burrata and haloumi are newer crushes. I know people who say the same for chocolate, but it's really not a day worth living if it doesn't involve cheese.

                                                                                                                                                                    1. Tough one
                                                                                                                                                                      Fresh mozzerella
                                                                                                                                                                      Danish Blue
                                                                                                                                                                      ok and, cheez whiz in the can!

                                                                                                                                                                      1. petite basque is my favorite, but brie de meaux is not far behind

                                                                                                                                                                        cheese that I though I'd love but didn't: ski queen gjetost

                                                                                                                                                                        1. Speak of the devil -- a friend brought two cheeses for last night's casual supper party -- La Tur, which is one of my newest favorites and a truffled Caciotta that was spendy and sublime, a real treat. The gift of good cheese is a sure-fire way to get a repeat invitation to my house.

                                                                                                                                                                          1. I was making notes on what cheeses to ask for on my next visit to the Fromagateria, and thought you might like to know (in case there is a test later) that up to now, the most mentioned cheeses (1st choice only) were
                                                                                                                                                                            Epoisse (8)
                                                                                                                                                                            Humboldt fog (5)
                                                                                                                                                                            Aged cheddar (4)
                                                                                                                                                                            Stilton (4)
                                                                                                                                                                            Blue (3 or 4) (I may have miscounted when I drooled on my notepad)

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: DonShirer

                                                                                                                                                                              That is actually quite helpful! Thank you!

                                                                                                                                                                            2. Add another vote for Humboldt Fog, but the cheese that makes me salivate in anticipation and moan while consuming, is Vermont Coupole, fron the Vermont Butter and Cheese Company. It is a wonderfully creamy, dense goat cheese, made like a French Bijou. It is addictive, hindered only by its price. (Worth every penny)

                                                                                                                                                                              1. I love gruyere, and a nice aged gouda... I love Danish blue cheese too... mmmm

                                                                                                                                                                                1. Humboldt Fog - I just had my first taste and...oh my goodness. So good.
                                                                                                                                                                                  Jasper Hill Farm Constant Bliss.
                                                                                                                                                                                  Taleggio - I could eat it on just about anything.

                                                                                                                                                                                  1. St Andre, Idiazabal, Maytag Blue, Parmagianno Reggiano, warm Crottins de Chevre, and this week I just tried a new one (to me) which was a delicious sheep's milk blue: Persille de Malzieu

                                                                                                                                                                                    1. Mom's staying with my cousin and I this week (husband's out of town) so we're tasting the cheeses we've had earmarked for the last few months. Last night was a lemon stilton. Oh my was that good. Crumbly but great! We were eating it with apples and pears. I'd ditch the pear, and serve it tossed with pasta and apples. Yum! (That's if I wanted anything warm at all!) What an awesome flavor!!!

                                                                                                                                                                                      1. Of generally available cheeses in the US, I'd have to say Explorateur. It's a triple creme somewhat similar to St. André but richer, creamier and a bit stronger-flavored.

                                                                                                                                                                                        My unavailable favorite is a cheese that I've only been able to get in Portugal. A friend there gets it for me whenever I visit, and he says the name translates simply as "Artisanal Mountain Cheese." It's a drum-shaped cheese with a hard, waxy outer shell. He cuts the top off, somewhat like removing the lid from a tin, and the inside is meltingly creamy and rich. You eat it by dipping bits of bread into it. To die for!

                                                                                                                                                                                        1. Tipo Cabrales, grape leaf wrapped, soft-ish green hued Spainish blue cheese that "weeps" at room temperature. I love it on rustic bread with fatty dark tuna in pimenta oil. Not for the faint of heart.

                                                                                                                                                                                          Beecher's Flagship. A tangy white cheddar made at Seattle's Pike Place Market.

                                                                                                                                                                                          Sally Jackson Sheep Milk Cheese. The perfect pre-dessert flavors.

                                                                                                                                                                                          Humboldt Fog....cheese royalty.

                                                                                                                                                                                          Lastly, those little cubes of Rosenborg danish blue sold in jars packed in oil with juniper berries and peppercorns.

                                                                                                                                                                                          1. Parmiggiano Reggiano. Properly aged for 2+ years. With just a drizzle of acacia honey. Simple. Perfect.

                                                                                                                                                                                            1. Parmiggiano Reggiano and white cheddar. I could live on them.

                                                                                                                                                                                              1. Livarot, pure and simple. But Munster and Marroiles are great too.

                                                                                                                                                                                                1. Provolone. No questions asked.


                                                                                                                                                                                                  1. My Favs:

                                                                                                                                                                                                    Cahill porter (Irish cheese washed in beer). Its a black cheese and has a very rich cheddar flavor and a very interesting crunch.

                                                                                                                                                                                                    Ewephoria- A sheep cheese gouda. Very sweet/nutty dessert cheese

                                                                                                                                                                                                    1. Manchego, port salut, Maytag Blue, buttery midwestern Colby, Raclette (scraped, with taters and pickles), and (I'm so ashamed) Cambozola.

                                                                                                                                                                                                      Honestly, I like them all so long as they have no maggots or weevils.

                                                                                                                                                                                                      1. fontina val d'aosta, and campo de montalban