Kitchen

[Mindy D]

A very good Brie

A true Parmesean Reggiano, aged, from Italy

Gorgonzola

Blues, Roquefort and all other types

Feta, Vigo sheep's milk, imported from Italy. In brine.

Gjetost--- can't find it anymore, from Norway. Red pack
Whole milk aged mozzarella

Cheddars

Monterey Jack, especially when melted

Every cheese in existence, melted or unmelted, on everything, every day. I'm a cheeseaholic. 

[Carolina925]

I wish I could choose only one, I've never met a cheese I didn't like and I blame that on my thunder thighs and all the lumps & bumps on my legs. I love manchego and baby swiss, but I guess my favorite is a really good quality brie. Not much on the "flavored" cheeses but I do love one with horseradish, can't remember the kind right now.

[kaydee50]

When we traveled in  Europe I always thought it bizarre that a "cheese plate" was offered as a dessert in some restaurants.  Then on one of our cruises, there was a cheese night with dozens of different cheeses.  I have sinced changed my mind about having cheese as "dessert"  LOL!!!

[deepwaterdotter]

Limburger on pumpernickel rye bread.

[Desertdi]

For an all-purpose cheese:   Asiago

[GingerPeach]

I love all sorts of cheese, too.

A favorite for several years now has been a triple creme goat Brie sold in an adorable little balsa wood round container, The cheese itself is wrapped inside the container. It sounds rich but surprisingly, is not.

There's also a nice Organic Valley "Baby Swiss" sold by Whole Foods.

I do my best to make sure there is no rennet in the cheeses I buy.

[MOMMAVik]

I'm a "cheese head" in Wisconsin! Like most cheeses except the really pungent ones. I do enjoy ricotta, swiss, sharp cheddar & muenster. Lately have been using sprinkle of feta in my scrambled eggs or omelettes.

Does cheesecake count?!

[waterlily]

Bleu cheese, the more veins the better, and Double or Triple cream Brie.

[ALRATIBA]

ALL of them.  

I always have Provolone, American, Feta, Sharp Cheddar and Parmesan in the fridge.

Almost always - a cheddar / jack blend grated.

[Sooner]

I like yellow cheddar with apples and white cheeses with pears and grapes.  And to be in cheese heaven, give me a good brie warmed and eaten with really good pears!    And cheese of about any ilk with prunes, dates, apricots, figs, etc.