Though I adore the semi-hard cheeses such as Havarti, Gouda, etc. I love a good Parmesano-Regiano, a strong, well-ballanced Swiss, and best of all, an artisan Cheddar, aged 4 to 5 years.
I don't care for ripened cheeses such as Camembert, Stilton, etc.
I also love cottage cheese, and for grilled cheese, good old processed Velveeta on a dark rye with caraway seeds.
I don't particualrly care for flavored cheeses. I like my cheese to taste like what it is. If I want other flavors, I'll put the cheese between bread with other ingredients.
Seeeeya; Goodweed of the North
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