Cheese. This is Important.

I voted "other", because for me it's a tie between Monterey Jack (especially pepper jack) and cheddar. Mozzarella is pretty cool, too.

Other = Parmegiano Reggiano! (i.e. Parmesan.)

And Bulgarian Feta is a close second.

Cheddar, however, is my standby and comfort food.

I'm rather fond of geitost or a really good chevre, or Humboldt Fog.
Would rather have camembert than brie, aged gouda over smoked, and I'll never turn down a good Stilton.
If I want mild, Havarti or Jarlsburg.

What? No love for haloumi?

Mature English white cheddar would be my pick. I hate the rubbery orange stuff I tend to find in Cali.

But when I'm eating cheese with crackers, I always go for brie. Mmm.

Wait. No Velveeta?

Kylabelle said:

Wait. No Velveeta?

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Velveeta? A cheese? *scowls* Them's fightin' words...

My cheese palate is terribly unrefined; provolone, monterey jack, or colby jack usually work for me. And once in a while I get in a nostalgic string cheese mood.

Also: The Monty Python Cheese Sketch. Because someone had to do it.

Cheddar! Best when it's so strong it really does knock your socks off. Especially when you aren't wearing any.

This is probably the most important thread on AW.

I voted swiss, but a good cheddar is up there too. Heck, how can you ask someone to pick the best cheese?

They're all good. Except limburger.

Only had two of those on the list. Cheddar is my favourite. Brie I did not care for at all.

Smoked cheese is always good, with smoked salmon and a good peaty smokey whisky.

Cheddar. Especially the mature stuff made in the caves. That bites you back and you know you're eating mature cheese!

That plasticky orange stuff isn't cheese. That's wax designed to melt on a burger and taste of sugar.

Cheese strings?! CHEESE STRINGS!!

I'm with Vito--Monterrey Jack. Frijoles y burritos lo nesesitan.

Toss up between Mozzarella and Feta for me.

Helix said:

What? No love for haloumi?

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Love? This ain't love.

This is need.

I like that cheese with the red wine in it.

Someone I know, who has many other redeeming qualities to make up for the following, calls Swiss (emmental) "foot cheese". Apparently he takes some exception to its smell.

To me, cheese is better the sharper it gets (with the exception of blue cheese, which falls off the end of the sharpness scale and right into a vat of tongue-attacking mold, as far as my palate is concerned), so I consider Brie to be not much better than softened lard. Might as well use mayonnaise, if all you want is gooey fat on your sandwich.

I'm not sure you've ever had good brie, then?

Get thee to Somerset. They know how to make good brie (French cheese seller I know swears it's better than any of the stuff France produces).


ETA: I should apologise for cheesplaining.

My favorite is Asiago. Nutty, sharp, with a kind of sweetness to it.

Great, now I want cheese.

For soft cheese, Cambozola.

For hard, Beecher's, the Seattle wonder-cheese. On rosemary crackers with a side of Castelvetrano olives. Yummm-mmy.

Is it lunch time yet?

Alright, who voted for cheddar?
That's like going to a fancy ice cream parlor and ordering vanilla.
Stop that.