Brie...on a water cracker.

Velveta, it's what I grew up with.

sharp cheddar, just by the chunks dipped in horseradish!

Cracker Barrel Vermont (white) cheddar cheese. Yum!

(But I do not discriminate when it comes to cheese! Blue cheese or cheddar or American on a burger; Havarti on a turkey sandwich; Land O'Lakes white American on a tuna sandwich..._

Ah, the power of CHEESE!

Mozzarella, followed by Jack or Colby & Jack shredded together.
Don't like anything sharp or pungent.

Mmmmmm, cheese! My favorite is Colby, and Mozzarella is a close second. Pekemom, you and I would get along great! No sharp or smelly flavors allowed! Pepperjack is good too, and I think there's some in the fridge right now. See you later!

Sharp cheddar, Provolone, Pepperoni cheese, velveeta, I love em' all!

I like brie on a piece of French bread and a glass of Chardonnay. I also like snacking on a couple of slices of muenster.

I must be weird--the only way I can eat ANY kind of cheese is melted. I cringe when I see someone take a bite out of cold hard cheese---yuck !

Muenster cheese.

Pepper Jack on Keebler Multi-Grain crackers

Buttermilk cheddar.

Linda

On recent cruise, we ordered cheese that was a dessert substitute, and had it brought to our table, before we ordered our meal.

Dutch blue cheese was delicious!

Become a lover of goat cheese! Especially with figs and brushetta!

Fresh Mozzarella is my favorite but I enjoy American,Swiss, Munster,PepperJack,etc.

Just like Wallace, of Wallace and Grommit fame, "I do like a bit of gorgonzola."

And every other type of cheese, too. "I'm just crackers about cheese!"

friulano cheese, also known as Italian cheddar.

Sharp chedder.

I absolutely love, crave, enjoy BelGioioso Parmesean. Not grated, but sliced. I especially like the outside edge where it has aged the most. So good. Yum.

The only other cheese I've ever really enjoyed was a wonderful Camambert when I was in Paris a few years ago. Have not found one as good in the US.

Jodi-

Cabots ( black label) aged sharp cheddar, fresh buffalo milk mozzarella, reggiano parmegiano, and some gorgonzola. I love these cheeses on anything.

If you like brie and want to experiment, may I suggest my favorite cheese, St. Andre. This cheese is fantastic when served on crackers with a good chardonnay. Extraordinarily creamy and with a very buttery taste.

St. Andre is, hands down, my favorite cheese.

Definetely Jack; it goes with/on anything! Muenster would be 2nd. :) Good melters!

All cheeses should be served at room temperature.
Cheese directly from the fridge does not allow for the full flavor to be enjoyed.
I like most cheeses but my favorite would be a Danish Bleu Cheese.
I used to like Roquefort but now it tastes too salty to me.

Here is a link that might be useful: The Art of Serving Cheese

Mozzarella cheese

I almost never snack on cheese, but I like sharp cheddar.

muenster
gouda
farmers (a local mild cheese)
mozzarrella (balls, marinated in oil & vinegar is best)
brie
feta (on pizza)
But not sharp or smelly cheese...

Yep, I do. C H E E S E!

with other words, all cheese. I just don't like most cheese products, and oh, lets not forget bleu cheese. I don't like bleu cheese.

Moni

Edam, Gouda, Black Diamond Aged White Cheddar (from Canada). I also like those cute litte triangles of Laughing Cow "Swiss" (sort of a gruyere). Love to open those neat little foil wraps!

Anythging but bleu,blue,Roquefort.

I love cheese. I think it should replace vegetables as one of the four food groups. My favorite kind is Cabot Seriously Sharp cheddar. The sharper the better when it comes to cheddar. For an everyday cheese, Boars Head White American is good. I love swisses and provolones too. About the only ones I dislike are pepperjack and feta.

I love Brie and Jarlsberg.

Havarti.
Havarti.
Havarti.

I never buy it because it is so good that i can't stop eating it. And it is full of fat. That's why it is so good.

Maybe I'll look for some when I go to the grocery soon.

Mozzarella, Hickory Farm's "Party Havarti" and the smoked cheddar with bacon, probably in that order.

I love Havarti. For a real treat, brush the top of a flour tortilla with olive oil, top with crab meat and then put shredded Havarti (has to be really cold to shred) on top. Stick in the oven until the cheese melts. Best "pzza" I ever made!

I like all kinds except limburger. And I confess I love to pop a cube or two of Velvetta in my mouth when I'm cutting it up for my potato chowder.

Brie
Muenster
Feta
Havarti
Edam
Jarlsburg
Gouda
Smoked Ex Sharp Cheddar
Ex Sharp White Cheddar

Oh Heck, as long as it's not Bleu Cheese, any cheese put in front of me is my favorite. ;-)

Manchego, Blue, Brie, Provolone, Swiss, Camambert, Cheddar, Asiago...and the list goes on and on. I don't think I've ever met a cheese I didn't like ;o)

can't pick...I don't like blues or other strong foul cheeses..LOL

But in my fridge right now..
Raw milk chipotle cheddar
raw milk Mutscheli
and various Sargento shreds for the boys and always american cheese
I like Tillamook's vintage white sharp cheddar a lot too..

for sandwiches I like pepper jack, havarti, cheddar or muenster, depends on the meat...

Patti -- If you'll just 'pick' that crabmeat for me...

That sounds like cholesterol heaven! Too good for the likes of me.

What I can't eat is American "cheese".
It's not cheese, just a food product made from the liquid byproduct of cheese making - the whey.

No one has mentioned cottage cheese? I like it really well.

Sue

I don't think I've ever met a cheese that I didn't like!

I agree with stapleface!

I like the laughing cow cheese.

Sue, I like cottage cheese, too. When I lived in IN we used to get a brand called "Michigan Brand" or something like that. Have you had it? It tastes a lot like homemade. Don't have it down here, but I wish they did.

Chisue, we usually do that pizza from leftover crab legs and I won't let Harry anywhere near them because I don't want any yucky shell in it. He's not so careful about it. C'mon down--I'll share! :-)

we always have colbyjack slices for everyday. but i think jack is my favorite. cottage cheese is a lunch staple. can i also count cream cheese? eon's ago mother and i would have lunch at a small shop that served fresh fruit salad with date-nut bread...

For those who like varieties of blue cheese, what's the taste difference? I needed some for a steak-salad recipe recently, and the recipe said "blue cheese"--and at the store there was crumbled blue cheese (or "bleu"--i don't recall!) and crumbled roquefort. I bought the blue cheese, but would there really have been a difference?

I love all cheese but my favorite is goat. I eat a pound a week myself..plain, not even on crackers.

I love Boursin on crackers, for the sliced cheeses it is longhorn, baby swiss, aged cheddar. And yes, the bleus!

Pammyfay, I consider the term bleu cheese to define the type of cheese, roquefort, stilton, Danish, gorgonzola are all types of bleu cheese. The term bleu is from the type of mold that grows on/in the cheese. Roquefort is one that I love, it is from sheep's milk.

Colby from the Graham Cheese Factory in Elnora, Indiana...the factory is gone but they still have a little gift shop and great Colby Cheese...I usually bring some home everytime I make a trip to the Hoosier state!

I like almost all cheeses. Some that immediately come to mind are:
Blue cheese
Peccarino Romano (grated) it's better than Parm
Buffalo Milk Mozzarella
Pepper Jack
Monterey Jack
All the Cheddars