I agree on the gjetost, Sherry (sheshebop) brought some to the Michigan Run that was given to her by a foreign exchange student and I loved it. I promptly hunted until I found some and bought it.

I also like Dubliner very well, I can use just a bit and get enough flavor.

Another recent favorite is Mimolette, which dear San mentioned and so I had to try, but it's hard to find and expensive.

I'm really picky, I don't like soft cheeses, stinky cheeses, or moldy cheeses. LOL No brie, no blue (or bleu), no Limberger, no Gorgonzola.

Elery loves it all. I used to buy maybe a pound of cheese a year, I think he buys a pound a week, and his dog loves it too!

Annie

I haven't met too many cheeses I don't like - soft, hard, blue, yellow, speckled, plain... I pretty much like them all (except Limburger - can't get past the nose on that one). I particularly like Appenzeller, Dubliner, Brie, Camembert, Gorgonzola, mozzarella, well... you get the idea. One of my recent finds that we are enjoying is a raw milk cheese from a local organic dairy

{{gwi:1521124}}

I just came home from the grocery store, a new one, just opened, part of a small, local chain.

Somehow, someone messed up and they received way to many of a Canadian made creamy blue. The rep said sell, I don't want the hassle of a return.

So, its an Italian style Borgonzola* (that is how it is labeled) at $15.90 kg. Which is $7.20 the pound. Which is pretty inexpensive here. About 50% off.

Yum.

*Tre Stelle® Borgonzola is a semi-soft ripened cheese that incorporates the smooth, mild flavour of Brie with a dash of Blue throughout. This cheese was a finalist in the Blue Cheese category for the 2000 and 2002 Canadian Cheese Grand Prix.

Quality Foods if you are in the area.

Chipotle Cheddar by Bravo Farms~Raw milk cheese~mostly used in scrambled eggs on the weekend.
Mutschli~raw milk mildly swiss like from a local farm: used to nibble and in mac n cheese Pleasant Valley

Here is a link that might be useful: Bravo Farms

The only cheeses I don't like are the ones with foreign flavours added, like the hot pepper ones my DH and son go for. And also the orange manufactured goop that may or may not need refrigeration, and can be extruded through a chocolate fountain....

I love love love the blue ones, like stilton, gorganzola, borganzola, roquefort, etc.

We are eating some delicious cheese tonight. The label just says "Truffle Cheese". The brand is Mamma Trento, imported from Italy. It's a white cheese with bits of truffles in it. I think it came from Whole Foods.

I love most cheeses, but don't really care for any of the "blues" or "blue types". No Maytag Blue, no Gorgonzola, no Roquefort....well, you get the picture. But I like Feta...go figure.

I love that Dubliner that Annie talks about, I first tried it when she bought it at TJ's and have been a fan ever since!

Brie...I don't like the texture, but I do like the flavor in a soup or other recipe.

Don't really care for goat cheese, either. I see a pattern here. I like cheeses that don't bite, apparently!

Linda

A friend introduced me to five year-aged Gouda last year. I am hooked.

From about.com:

Five-year Gouda is so rich and full-flavored that it is a cheese best eaten without crackers, nuts, fruit or salami. Simply serve it alone. The flavor is sweet and salty, practically caramel-like, which is why I often refer to this Gouda as cheese candy.

The cheese also has a slight crunch, due to the calcium lactate crystals that form while the cheese ages. These crystals are simply lactic acid converted into a crystallized form. The crystals are a natural part of the aging process and found in other aged cheeses as well (like Cheddar and Gruyere)."

Thanks, everyone! I'm getting ideas of cheeses to try next! Caliloo, I could eat your cheese photo, wrapper and all. ;-0

A delicate cheese that I love is Red Hawk from Cowgirl Creamery.

I'm also a sucker for Manchego. I don't dare be alone with it. :)

Love most all cheeses but keep parmisian, asiago, gruyere and swiss in the house most all the time! Often it's the combination that gets me. I was just telling someone about this this weekend. I can't remember the blog I got it off of because I didn't even write it down.

Sliced sourdough topped with a little butter, sprinkle of thyme and then covered with gruyere - all toasted. It's like they were made for each other!

And of course, bleus with beef anytime.

Beth

I'm crazy about Manchego too, plllog. I like just about any sheep's milk cheese.

Jim

I love cheese, except some sweet flavored cheeses. When I was a child my father often ate Limburger, and we all carried on over the smell. Already in my sixties, I've never tried it. That's something I should--and might--do.

Me too, Jim! Sheep's milk cheese. Love it. Ummmm, Roquefort. Real French artisanal Roquefort, not the mass produced stuff.

I just remembered, sort of. During the construction there was this awful smell, like something had died, in the vicinity of the powder room and stairs. Things were very difficult and there was barely room to walk, let alone find what had rotted. Then I figured out that it was inside the fridge, next to the stairs. Can't remember what kind of cheese it was, perhaps Reblochon but could have been Maroilles.

Ditto on the Roquefort. There are other blue cheeses I enjoy but Roquefort is unique and wonderful.

Peccorino is another good sheep's milk cheese but there are different types and some are better than others. Unfortunately, I have not learned which is which. The ones I have liked are similar to Manchego.

I thought Manchego was a "discovery" of mine. Then I found out a lot of other people had discovered it before I did. :-)

Jim

Our overall cheese consumption has decreased in the last year due to lowering the amount of fat in our diets but one cheese we use more often than we used to is Piave, an aged hard cows' milk Italian cheese. It has a strong taste and a little bit adds a lot of flavor.

I took this photo last year but we're having asparagus topped with it for dinner tonight.

Ruthanna, that sounds delicious. I'll put it on my list of things to watch for.

I can't remember a cheese that I didn't like....real cheese not "cheese food"...and even lots of them are good.
I am not much for smoked gouda...to me they spoiled a good cheese, and I don't care for "flavored" cheeses...but cheeses that have things like sage leaves added are lovely...and those rolled in ash to age...
But I am really partial to moldy cheeses...like blues, Roquefort and Gorgonzola, Brie and Camembert...
There is no better breakfast that a slice of French bread, toasted and spread with perfectly ripe Brie!

I always have parm regg on hand and, unfortunately, American Cheese Product for the days my kids won't eat my cooking. (The days that end with 'Y'.) I only got the taste for blues in the past year or two. I've decided Maytag is in fact much better than the generics, someone here turned me on to cambozola which I LOVE, stilton, etc.

I have a great cheese department at a local supermarket and keep meaning to explore it more. With probably a hundred to choose from at any given time, there's no excuse that I don't know my cheeses at all!

Oh, I love Peccorino, Jim!! Especially shaved.

I'm not much for most moldy cheeses, though sometimes like sour, stinky ones like Brillat-Savarin.

And I do like some cheeses with stuff in them like brie aux chamignons, or herbes, but I don't get pepper jack. Jack is such a mild flavor you can't taste the cheese if there are peppers in it. Chevre with peppercorns is good though.

They're not as popular any more but I love a good Swiss! Jarlsberg is another one I don't dare sit next to.

But guess what? I also love American cheese. I don't do Velveeta or spray cheese or anything else that looks too much like plastic, but Kraft Deluxe American, toasted on bread, or melted with a little salsa picante is just yummy. I suppose that's one of those holdovers from childhood though, like peanut butter is for other people.

I love most cheeses but I especially enjoy sheep/goat milk cheeses and aged raw milk cheddars.

I prefer a semi soft or hard cheese to soft cheeses but won't turn my nose up at any of them.

The one thing I don't like is very hard cheeses like Parm, Pecorino etc eaten out of hand. I prefer them used in/on hot dishes. Also don't care for provolone, mozzarella, Gruyere, Swiss or Jack cheese unless served on or in a cooked dish.

Also don't buy cheeses that have added flavourings or ingredients like hot peppers, smokey flavours, dill etc. but again won't turn my nose up at them if served them.

I haven't met many cheeses that I didn't like, but I am partial to the moldy blue ones. My recent faves are the Spanish Cabrales and Valdeon cheeses, which are incredibly bold... Sometimes I get a really old Cabrales that is hard and similar to a Parmegiano Regiano with the little crunchy bits.

Old dried Goudas are also fun, as well as some of the really runny cheeses that are in the little wooden tubs.

For something completely different, and that always disappears at my parties is a Stilton with mango and ginger. Its like a little dessert bomb.

-- Andy