Blue
Sharp Chedder
Mild Chedder
American
Parmesan
Mozzarella
Gouda
Swiss
At this moment,I love Gouda,the round red covered cheese from Holland.It has a smoky and slightly bitter taste.When it is aged,it has a stronger taste and harder texture.It tastes so good.
Full Version: What is your favorite cheese?
american/velveta, parmesan, cheddar, and pepperjack.
American, asiago, swiss, cream cheese and ricotta even though it's not really a cheese.
Lancashire, Cheddar, Farm house cheddar, Chevre. Asiago, and Monterey.
My favorite cheeses:
* goat
* ricotta
* cottage
* cream cheese
* mascarpone
* swiss
* cheddar
* pepperjack
* goat
* ricotta
* cottage
* cream cheese
* mascarpone
* swiss
* cheddar
* pepperjack
#1 Brie cheese
#2 raw mozzarella(the really soft one that's not boiled)
#3 Swiss
#2 raw mozzarella(the really soft one that's not boiled)
#3 Swiss
provolone! it's fab with carne asados! 
I'm a big fan of blue cheese dressings add some bacon and what's not to like
1 cup mayonnaise
1/2 cup sour cream ( you can use non fat and it won't change the flavor)
5 to 6 tablespoons milk
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1 cup crumbled blue cheese
1/4 cup crumbled cooked bacon or more if your like bacon as much as I do. LOL!
1/4 cup minced chives
Whisk the mayonnaise, sour cream, milk, vinegar, sugar, salt, garlic powder and pepper until blended. Stir in the blue cheese, bacon and chives. Cover and store in the refrigerator.
1 cup mayonnaise
1/2 cup sour cream ( you can use non fat and it won't change the flavor)
5 to 6 tablespoons milk
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1 cup crumbled blue cheese
1/4 cup crumbled cooked bacon or more if your like bacon as much as I do. LOL!
1/4 cup minced chives
Whisk the mayonnaise, sour cream, milk, vinegar, sugar, salt, garlic powder and pepper until blended. Stir in the blue cheese, bacon and chives. Cover and store in the refrigerator.
There is nothing in the world better than a triple creme bleu. So, so good! It's creamy and decadent with that delicious blue cheese bite, my favorite use of mold as a food for sure 
It has the creamy delicateness of brie and the zingy tastiness of a blue cheese. Unbelievable.
What a luxury, calorie-wise. I only buy it for very special occasions, like we get it every Christmas Eve when we have a dinner of cheese, crackers, and shrimp. Yum!
I love most cheeses and I'll try just about anything. Other favorites are plain ol' extra sharp cheddar, feta, brie, aged gouda (it's hard and closer to the consistency and even taste of a block of parmesan), even American cheese (gasp!!) if I'm making a grilled cheese sandwich.
It has the creamy delicateness of brie and the zingy tastiness of a blue cheese. Unbelievable.What a luxury, calorie-wise. I only buy it for very special occasions, like we get it every Christmas Eve when we have a dinner of cheese, crackers, and shrimp. Yum!
I love most cheeses and I'll try just about anything. Other favorites are plain ol' extra sharp cheddar, feta, brie, aged gouda (it's hard and closer to the consistency and even taste of a block of parmesan), even American cheese (gasp!!) if I'm making a grilled cheese sandwich.
Young Gouda
Brie
Roquefort
Boursin
Kiri
Brie
Roquefort
Boursin
Kiri
mature cheddar
lymeswold
dolcelatte
Never tried it but Casu marzu is Sardinian cheese with live maggots...ugh...
http://www.youtube.com/watch?v=4CGseBM85gc
lymeswold
dolcelatte
Never tried it but Casu marzu is Sardinian cheese with live maggots...ugh...
http://www.youtube.com/watch?v=4CGseBM85gc
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