If I were a cheese...
I think I'd be Havarti, or Muenster, buttery, with a hint of sharpness, but yet complex in flavor and loves to compliment other foods. I'm somewhere in between firm and soft, and pale, from my Doiche heritage (my sister got all of the Native American looks. I got the European looks, and better temperment.
I'd love to be a 5-year aged perfect white cheddar, but am not truly powerful enough, nor salty enough. I bring harmony, but don't really like to stand up and shout to the world (though I may have done that on occasion).
Maybe I'm a blend of good aged Swiss, and Havarti. That would actually explain me better.
Seeeeeya; Goodweed of the North