Aaaah cheese! I must have been a mouse in a previous life, because I could live on cheese.
You might also be interested in reading some of the "experts" on cheese.
has a wonderful new book out on American Farmstead cheeses.
, of Mozzarella Company in Dallas, TX has two great books out on cheese: "The Cheeselovers Cookbook" and Guide, and "Cheese, Glorious Cheese."
and of course, there's Steven Jenkins'
"The Cheese Primer," and Laura Werlin's
several wonderful books on the subject.
My personal favorite is the cheese I'm eating at the time. However, there ARE preferences. My all-time single most favorite cheese is the St. Marcellin (a raw, soft cows' milk cheese from France) made and aged by Renee Richard, the famed affineur in Lyon. I realize that is pretty specific, but....
I also love Comte (the French version of Gruyere), and pretty much any really good "Swiss" cheese; Roquefort, Point Reyes Blue, Reblochon, Aged Cheddar, Paula Lambert's goat cheese wrapped in Hoja Santa leaves, Fontina Val d'Aosta, Parmigiano Reggiano, Grana Padano, well, there really are too many to list!