I love Vermont’s very own: Cabot Vintage Cheddar. Quite arguably the sharpest cheddar I have ever had.
I also love Muenster on occasion.
Gouda. Addictive as crack, that stuff.
You know, assuming I knew just exactly how addictive crack was. Or something.
As cheddar seems to be sold by age, does sharpest equal oldest? How old?
I like Brie (the softer and creamier, the better) and salty, but not too bitter, blue cheese.
p.s. your name got changed by the google spell check
The oldest cheddar I have had was 9 years old, but in my opinion it peaks at about 7 years.
My favorite cheese at the moment is aged brick cheese, but not so aged that it approaches limburger territory. Just a moderate stench, if you please!
All of them, I think. Well, almost all of them.
I really like Vermont white cheddar, and there’s a cheese I can’t get any more that was called Hoffman’s Super Sharp Cheddar. Man, that was some good stuff.
I also like mozzarella made from water buffalo milk - it’s really creamy - and pretty much all sheep’s milk and goat’s milk cheeses.
Pecorino Romano is my favorite on pasta.
Feta, along with with anchovies and olives for a really good salad.
Oddly, brie doesn’t do a thing for me.
I love cheese. My favorite I think is Gruyere. In the house I lived in last year, one of my housemates would buy chunks of it and it was always the perfect thing to eat when we got hungry late at night.
Also, fresh mozarella is amazing. And I really like provolone.
This post is making me hungry!
"Customer: Well, eh, how about a little red Leicester?
Mr. Wenslydale: I’m, afraid we’re fresh out of red Leicester, sir.
Customer: Oh, never mind, how are you on Tilsit?
Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please.
Bel Paese?
Red Windsor?
Stilton?
Ementhal?
Gruyere?
Norweigan Jarlsburg
Lipta?
Lancashire?
White Stilton?
Danish Brew?
Double Goucester?
Cheshire?
Dorset Bluveny?
Brie,
Roquefort,
Pol le Veq,
Port Salut,
Savoy Aire,
Saint Paulin,
Carrier de lest,
Bres Bleu, Bruson?
Camenbert, perhaps?
Gouda?
Edam?
Case Ness?
Smoked Austrian?
Japanese Sage Darby?
Wensleydale.
Greek Feta?
Gorgonzola?
Parmesan,
Mozarella,
Paper Cramer,
Danish Bimbo,
Czech sheep’s milk,
Venezuelan Beaver Cheese?
Aah, how about Cheddar?
Well, we don’t get much call for it around here, sir. "
(Sorry, but I couldn’t resist…besides, somebody had to do it…)
Smoked gouda.
And smoked cheddar.
Although regular old sharp cheddar is good too.
Feta. Or anything feta like.
Feta, gorgonzola, and double Gloucester with Stilton (looks like layer cake).
I believe it has to be older than 2 years for it to be vintage…thats what their website says. 
Manchego
A nice, ripe, smelly Camembert.
Le Chatelain is my favorite.
I’m not sure I’ve ever met a cheese I didn’t like??? :dubious:
This is really cruel, do you go around asking people to tell you which one of their children is their favorite? 
I think I’m going to go with asiago vecchio.
Very few foods surpass my love of Swiss Cheese.
Tillamook Sharp Cheddar - I go through a brick of it from Costco in about two weeks. It’d take less time than that but mrsgnu would kill me. I also enjoy the Extra Sharp Reserve, but not as much as the Sharp.
I also love gouda on crackers and swiss on a sandwich.
I think I will have to do this by categories… how can you compare feta and brie?
For blue cheeses, I like Maytag.
For soft cheeses, I like those balls of fresh mozzerella.
For hard cheeses, I like asiago.
For sharp cheeses, I like a vermont cheddar.
For ‘regular’* cheeses, I like swiss, manchego, and gruyere.
If I were to decide to sit down and just eat a big ol’ piece of cheese for dinner, I would want swiss - I think my overall favourite.
Although, there are so many types of cheeses out there, it will take me quite a while to get around to trying them all.
*I’m not sure what category these would be in?
Red Dragon, Port Salut, and Gorgonzola.
So hungry.