Originally Posted by
chgoeditor
I've rarely met a cheese I do not like, and I regularly troll the cheese counter at Whole Foods. Gruyere, pecorino wrapped in walnut leaves, Oussau-Iraty and Tomme de Savoie, aged Campo de Montalban and French muenster are ones I regularly go back to.
This echoes my sentiments, although I'd like to add aged Gouda, German mountain cheeses from the Allgau region and British Cheddar varieties among others to the cheeseboard.