Whoa. My first moved thread. Thanks, Cajun Man. ::feeling sheepish::
Mmmm I love most cheeses. My favourites are probably Camembert, Brie, Gruyere, Gouda, Red Leister and Edam.
You win! I’ll try it, and I’m sure I’ll like it. I like almost everything. 
If you like a little beer with your cheese, try Red Dragon. It’s a Welsh cheese (reminiscent of good sharp cheddar) with ale and mustard seeds. Delicious, hearty, and great as the basis for Welsh rabbit.
I don’t know if this is sold nationwide, as I’ve only seen it at Pennsylvania Dutch markets (although it’s popped up at Whole Foods lately) but there is a company called Heini’s that makes yogurt cheese–my favorite flavor is the garden vegetable.
A couple months ago I had manchego (machego?) for the first time—also quite yummy.
Cheeeeeese, glorious cheese!
I wholeheartedly second the recommendation of Humboldt Fog. It’s an amazing chevre.
Manchego served with a bit of membrillo (quince paste) is something not easily forgotten.
I love chevre of all types. I have two favorite ways of serving it: Whipping it with fresh chopped thyme and chives, served on hot fried polenta wedges; whipping it with thyme, chopped walnuts, a pinch of sugar, and a little walnut oil, spread on pumpernickel bread, and topped with a grilled fig.
Sommerdale Cotswald–a sharp cheddar with chives. Delicious.
Brin d’Amour is a sheep’s milk cheese from Corsica–the sheep graze on rosemary, and the cheese itself is rolled in it.
I recommend Maytag Blue cheese. You can find it at any specialty shop, as well as some grocery stores. It really goes well with a nice Vintage or Colheita port. Shropshire blue is very good as well, however it is much stonger (read:pungent) than Maytag.
I would have Fontina cheese with Viognier. With some apples and pears as well.
I’ve gotten a bit addicted to rambol cheese lately with a whole wheat Carr cracker. mmmmmmm.
Summertime’s coming up and I love getting bread from a local bakery (Toast to Bread for all the other Twin Cities folk), heating that up in the oven and then putting a tomato slice, freshly chopped basil, and some camembert cheese on top. Hooo boy!
Do you count “processed cheese food?”
Cause I love me some Winn-Dixie slices.
Go here. Do not hesitate. You will need to take out a loan to buy all the wonderful cheeses they sell from all over the world.
Cambazola - it’s Camembert with Gorgonzola mixed in.
There’s a Spanish restaurant here in town that makes a manchego ice cream. Extremely unusual, but it grows on you after the first bite.
And caymus28 mentioned what I was going to, about eating cheese with fruit. Last week I got myself a hunk of a blue cheese made in Oregon and ate it with slices of Braeburn apple. Mmmmmmmmmmmmm.
cheese, cheese, cheese, CHEESE!!!
Seconded. I only discovered Shropshire Blue recently. It’s incredibly scrummy. It’s cheese-tastic.
Wensleydale shouldn’t be sour. It has a very delicate flavour.
Another one that people need to be aware of is Cheshire. White, crumbly and very filling. It is like no other cheese in the known universe.
Hooray for cheese!!!
Halloumi yes! (it comes packed in brine and it freezes perfectly - it is absolutely fantastic grilled over charcoal and is a good compromise if you have to cook one of those awkward meals where vegetarians, carnivores and lack of mutual understanding are in the mix)
Blue cheese and apple yes! - I had some lovely Danish blue with a crisp cox the other day - any strong cheese goes really well with a hard apple.
My recommendation, if you can find it, is Blue Castello - it’s a bit commercial, but it is really nice - a bit like a well-flavoured brie, with blue veins - melted on a split croissant under the grill, it is simply wonderful!
I love Fontina cheese. It is a smooth, mild, aged, white cheese (somewhat like Swiss, but without the holes) I find it at Trader Joes, Wild Oats and sometimes in the “gourmet” deli section at the grocery store.
It makes a killer grilled cheese sandwich. especially when you sprinkle parmesean (Kraft kind) on the butterd outside part…mmmmmm…
Colby Jack cheese all the way. Doesn’t matter how it is eaten. Yummy to the 3rd power and beyond.
Doubling up on recommendations for Shropshire Blue, Stilton and Cheshire.
And if you can ever get your hands on some, genuine Cheddar, from Cheddar itself, is amazing stuff - quite unlike anything you’ll find shrinkwrapped in the supermarket, quite crumbly and strident. Buxton is another rarity that’s worth seeking out - a red cheese with blue veins. Mmmmmmmmm I’m hungry now…
Kasseri. It’s a Greek cheese used to make saganaki. Saganaki is cheese sauteed until the outside is crisp and golden, flambeed with ouzo or brandy, with lemon squeezed over it. It’s the best thing in the world with pita- even better than halloumi. Find yourself some saganaki. Amazing.
I had a cheese called Ambrosia that I think was Dutch(?) and it was amazing- like really good smooth aged cheddar with a lovely creamy consistency. Does anyone know about it?
Like I said…. They’ve got all the stinky cheeses, grating cheeses, hard cheeses, butter cheeses, olive oils, double cream butter, truffle butter, etc.
snipped
Dill Havarti is magnificent! Yummy, yummy, yummy in the tummy, tummy, tummy!
FB
Have you had the one with sweet red pepper and onion? It’s really amazingly good.