Originally Posted by mosburger
Mountain cheese like the gruyere and comte mentioned above are among my favorites too. ^ Well matured gouda is always a pleasure and of course provolone in sandwiches. And why not the classic stilton and port combination? Btw, does tofu count as cheese?
It truly is an acquired taste, but spending time in Europe let's you acquire it. I remember buttercheese and hard bread rolls and bites of some kind of lunchmeat and fresh German beer--it was a true feast.