If you’re in the US or Canada, I’ve got to plug Sugar Bush Farm in Vermont (again). All their cheddars are damn good, but their 5-year matured sharp cheddar is the best I’ve ever tasted (goes well with chilli jam). They do mail order.
Incidentally, their maple syrup is also fabulous. Just the sweet side of sour, very clear and not very viscous, which I’m informed is the best stuff.
Fetaaaaaaa.
Also, that Dubliner cheese they sell in my Eastern USA supermarket.
Oh God Oh God YESS etc.
My wife and FIL are two of the foremost cheese experts in the US. Her family is one of the largest importer/distributors of high-end cheeses in the U.S. They carry 2000 different kinds and their warehouse is 40,000 refrigerated sq feet with cheese going up in racks 20 feet high. That is a lot of cheese. My wife is also the only female ever inducted into an ancient European cheese guild. I was so proud and a whole town in France threw a parade and a ball for her for the occasion.
If you want cheese, come to my house. We usually have 10 different kinds circulating through our refrigerator. You tend to take it for granted if it is always around though.
I mostly enjoy cheese in it’s sandwich-related functions. My cheese-of-choice is provalone.
I just finished a local variety of camembert called SeaStack (?) from the farmer’s market near my house. Lord, so good. Except the flavor when a bit too much rind is slapped on.
Dubliner is wonderful.
Old Amsterdam Gouda.
Manchego (?) is really good.
Goat and sheep cheese yay.
…
Hell. Why don’t I just take all y’all on a tour of the cheese aisle instead? 