Good question.

Arf

My favorites are also Gouda and Edam but I like nearly all cheeses. I never got into the stinky cheeses like Limburger. Goat cheeses are great.

I love feta and I use it on salads and with Lasagna

You can get a real Irish Cheddar at HyVee here and it’s delicious on crackers. I enjoy Ementhaler which is a form of Swiss cheese from a particular area of Switzerland. Num num.

I love Feta on a salad as I do Blue Cheeses, particularly Roquefort. I’ll eat Roquefort on cheese.

As in another thread, Gjetost is wonderful. It is a Norwegian goat cheese with a sweet caramel flavor.

St. Andre is a triple cream French cheese that is the best thing I’ve ever eaten. Better Cheddar quit carrying it because Hen House grocery was going to. Well, I got it at Hen House one time and it never made it to the shelves again. I suspect the deli people were eating it. No kidding. They’d get in a lb. of the cheese and it would disappear FAST. So I haven’t had it for awhile. Id order it online if I could get it: http://iledefrancecheese.com/index.php/St.-Andre/st-andre.html to read more. Wiki’s description is apt: It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. It spoils fast so you have to eat it all within a week. That’s no problem for me.

Damn, it’s good. Best served with an ale.

Another good one is Fromager D’Affinois. It’s a double cream French cheese similar to Brie

I love Brie. It’s a soft cheese that has a wonderful salad dressing recipe on the lid of the kind I used to buy. Had to quit making it when Fox lived here because it has prosciutto in it. Here’s the recipe for the salad & dressing:

Spinach Salad w/ Crème de Brie Dressing

one 5 oz pkg Crème de Brie
6 Tbsp. Olive Oil
1/4 c. chopped prosciutto
2 Tbsp. minced garlic
6 Tbsp. dry white wine (optional)
Juice of 1 lemon
2 tsp. sugar (or sugar substitute)
one 10 oz. bag fresh spinach, stemmed
2 c. sliced mushrooms
1/4 cup freshly grated parmesan cheese

Heat oil in a small heavy skillet over medium heat. Add Prosciutto and garlic and saute 3 minutes. Add wine, lemon juice and sugar. Simmer 5 minutes. Transfer to a bowl and cool completely. When cool, combine with one package Crem de Brie. Combine spinach, mushrooms and parmesan cheese in large bowl. Toss wth dressing and serve immediately.

* * * * * * * * * * * * *

Can you tell I’m a cheese nut? How can one not be with Better Cheddar in town!!!!

My kids like cheese sticks. My wife likes parmesan (shaved) on spaghetti.

(This comment currently holds the record for number of words I had to look up spelling on. Three.)

My vote’s on Edam and Gouda. But then again, I AM a wine-and-cheese neoliberal.