When I was in England around 1981 my hostess drove me up to Cheddar (Yes!!! :D) and I purchased 5 pounds … it was round, just the same diameter as a 45 RPM record label (anybody remember those?)
Conveniently, we were partners in a record company (Rooster Blues), so I wrapped up the cheese in brown paper and stuck a record label on top of it … and I successfully smuggled my cheese back to Chicago.
I made some really tasty au gratin potatoes with it.
One of the best online sitesfor cheeses from…everywhere.
Favorite snob cheese, which can’t be found anywhere but Portugal: Quejo da Serra. Buttery soft, full-flavored, indescribable
Favorite slob cheese: American slices (but not the individually wrapped slices)
Cheese. I always love browsing the cheese aisles at the local stores and the farmer’s market and of course there’s Beecher’s at Pike Market… 
I currently have a tub of Mt. Townsend Seastack reposing in my fridge. That stuff is lovely – I’m drooling as I type this.
Mimolette. Parmesan reggiano. Beecher’s Flagship cheese. Local cheeses. Hell, the entire cheese aisle is my nirvana.
Think Monterey Jack going all “Cheeeeeeese!!!” and floating off.
However, I’m not a fan of blue cheeses, so you can have my share.
As for slob cheese. Well, uh. Deli-sliced Havarti, I guess.
hey I like cheese.
Cheese is a calming and civilizing force in life. Serve some nice cheese and some crackers and watch people relax and enjoy. It’s almost as good as alcohol that way.
For something really special, I recommend 5yo Farmer’s Gouda, which is crumbly and caramel-tinged and deeply nutty-tasting. Spendy, but well worth it.
One of the first things I bought when I moved here was cheese, when I found to my unending delight that I can get Tillamook cheddar here. The sharper the better. It may not be really fancy cheese, but it’s a huge improvement on other grocery store cheese.
I adore cheddar, really I do. Yum.
I LOVE YOU. ahem Thank you for validating my secret shame. American cheese (the kind you get from the deli) is g-o-o-d, and I wish more people understood that there’s nothing wrong with liking it. Seriously. Plus, isn’t it just a blend of chedder and swiss?
My favorite cheese is either Manchego (from La Mancha, Spain) or Idiazabal (Basque). They’re both great alone, with fruit, or in a sandwich. Yum.
Cheese makes everything better.
I like a nice warm brie with crackers.
I LOVE cheese, except for that “bug cheese” but any other kind, I will eat. Let the Statue Of Liberty have the tired poor masses, yearing to be free, I’ll take their cheese.
I like cheese from that fancy goat cheese to free government cheese
Mmmm, cheese. My very favorite is Old Amsterdam aged gouda. Nom nom nom.
10 bucks for half a pound
I’ve loved every single cheese I’ve ever tasted . . . with the singular exception of Limburger, which I swear is made with concentrated cat urine.
I don’t have a particular brand but aged gouda…mmmmmmmmmm. I generally like the 5-year the best, but it was a revelation to me when I discovered aged gouda. Previously, I had thought gouda to be just a run-of-the-mill, fairly bland cheese, but oh no. Stuff gets transcendental when aged, with notes of raisins, whiskey or sherry, and nuts.
Grilled Halloumi, love that squeaky salty cheese.
Yay cheese! A few years ago we had a cheese & wine party, with the idea that everyone would contribute a bottle of wine and/or a chunk of exciting cheese, and we’d see what they were all like. There was one stinker in the bunch (the concentrated cat urine describes it pretty well), but the rest were great.
One of these days I’m going to learn to brew good dark beer and make good cheese (chevre probably). I’ll serve these to my guests along with apples from my apple tree and homemade chewy whole-grain bread, and I’ll achieve enlightenment.
Absolute favorite treat, curls of a great aged parmesan
Second favorite snack - curds made that day. I learned to make cheddar cheese just for the curds:D can’t get them any fresher than that
third favorite snack - brie baked into brioche with sliced almonds, apple slices and cinnamon
tied with slices of ancient very sharp bity cheddar with apple slices and major grey chutney and a good sourdough. This is great late evening in front of the woodstove on a cold snowy night=)
Fresh made quark cheese as an ingredient is nice, worth the time it takes to make it
I know it isnt technically a cheese, but clotted cream when home made is incredible - when I cheddar, I let it stand overnight and skim the cream off the top for making clotted cream. When it is made from raw milk it has a very different richness.
And as an aside, using the leftover whey when breadmaking makes a fantastic sourdough, the tank of the whey just makes it all better=)
goat cheese is great. my favorite is found in remote tibetan buddhist monasteries. and no I’m not kidding! served with barley flat bread. that was devine.
yak cheese is good too, and a bit easier to get.
I like a lot of more common cheeses as well.
I prefer InDesign cheese. The ingredients are much cheaper and you can use them in other dishes. 
Around here, Whole Foods and Dean and Deluca are good places to get fantastic cheese. Grab a fresh baguette from the bakery and a few hunks of cheese. My favorites include -
Mongomery’s or Keen’s cheddar
French Munster
Taleggio
And mozzarella should be eaten fresh, those lovely spongy balls.
Soaked in olive oil and basil.
That’s awesome…I need some of that stuff myself.