for me its a close call between Stilton/Gorgonzola/Roquefort.

that said, i love pretty much any cheese. except that low fat weight watchers shite. frankly i find that offensive.

 

I'm american so good ole chedder usually is good. Although I do enjoy Havarti quite a bit. For the most part cheese=good.

 

there's only one way to make cheese better, melt it.

 

I love mozzarella and munster cheese. Yum.

 

Swiss, Jack, or Asiago.

 

Mild English Cheddar for me.

 

Colby Jack and String...

CoJack is great on a burger

 

Provologne

 

Red Leicester or mature Cheddar.

 

Colby Jack with Pepperjack being a close second.

 

We have a coupla local goat's milk cheeses that I LOVE. Grab 'em at the Farmer's Market whenever I make it up there.

But every visit to the supermarket, I get a brick of Swiss, a brick of Sharp (Vermont) Cheddar, a wedge of Brie, and one random cheese from the gourmet section, just to switch it up.

But for real, cheese makes everything better.

 

Agreed. I'm grateful every day that I'm not lactose intolerant.

And Spicy Havarti on a slice of freshly baked tomato bread = HEAVENLY.

 

Fontina

 

For snacking, nothing beats a nice, creamy Havarti.

As a garnish, I make liberal use of Asiago.

 

Extra sharp cheddar, Muenster, Colby Jack, Swiss, Provolone. It's all good. Except stinky cheese. Stay away from the stinky cheese!

 

for my chilli nachos topper...i use Four Cheese.

for my for samwich, i use Cheddar.

for my pizza topper, i use parmesean.

overall, its Cheddar.

 

i like that french labeled one that comes in a canister, wrapped in wedges.

cheeeeeeeeeeeeeeeeeeeeese

 

Cheddah. Or Parmesan.

 

American...love it or leave it lol.