I'm not fond of ripened cheeses such as brie and camembert. But other than that, there is only one cheese that I don't cook with. I save it for munching on all by its lonesome self. And that is Balderson Heritage 5-year aged sharp cheddar. It's too good to cook with. the lesser aged cheddars, and every other cheese available to me is fair game. Oh that I hadd more money than I knew what to do with. I love gruyere, fontina, a good strong swiss, ementellar, gouda, muenster, feta, chedda, colby, parmesano regiano, asiago, cottage cheese, ricotta, monterey jack, romano, and most others you can think of. And I cook with all of them, when I have a bit of extra cash.
I understand from speaking with my eldest son that there are some incredible cheeses avialble on-line, and at very reasonable prices. I'm going to do a bit of research and try some Spanish, and South American Cheeses. I know the Danish have excellent cheeses as well. I just don't have enough variety in my "end of the world" location here in Sault Ste. Marie, Michigan. I NEED MORE CHEESE!
Seeeeeya; Goodweed of the North