OK, got it. That shows you how much I know about goat's cheese! :)

Hmmm, having a favourite cheese would be like having a favourite wine - too much is dependent on the other ingredients, weather, food, company etc.

If I had to pick a solid staple, it would be double gloucester - good solid on crackers, melts well on bread for ooey-gooey cheese on toast etc.

A sharp chedder, naturally aged (not force aged that gives those nasty crystals).

Shropshire blue, for a more complex blue cheesey experience

A good oozy brie, and I adore a melted brie with baguette, a good bottle of wine and company!

Fresh buffalo mozzarella with nothing else but some salted tomatoes - mmmmm

It is rare I find a cheese I don't like - but I'm not keen on parmasan type cheeses on their own (grated over pastas sure, but not as hunks of cheese), and Manchego leaves me cold. The only cheese I can think of that I actually cannot stomach is ash-coated cheese.

I love going to the St. Lawrence market and trying new cheeses, but I usually leave bankrupt!

Good question. Here it is Emmenthal.

Some cheese to us does not travel well, so it depends where we are:
In UK, a good Stllton., In France, a Roqueforte or Brie, in Italia, Tallegio, in Germany, Greece, Austria, Croatia, . . . so on.

Always better locally, and with a little wine and fresh bread, even better.

1. Beemster Gouda - One of the best aged goudas out there.

2. Cypress Grove Humboldt Fog - Smooth and creamy, briney, with a funky blue vein in the middle.

3. Fontal Valligiana - Mild and nutty, like a Fontina. You can't make a better grilled cheese than with this.

That's actually a layer of ash. It's my understanding that it separates the milk from the morning milking and the evening milking, but this post makes me question whether that's only true for Mobier.

The ash, or the crushed grape leaf ash in some, doesn't exactly have a purpose for making milk separation. It does however impact the taste in the long term in a very nice way :)

What cheese you eat the most = jarlsberg
and whats your favorite = any triple cream brie like brillat savarin

I also enjoy an ash coated chevre but can't eat a lot of it.

There's also a Pastoral in the Loop, it's just as great as the Lakeview store and is a big reason why I've lost weight since moving from Chicago to NYC a few months ago :p I highly recommend getting some of Andante Dairy's Picolo cheese, it's a mild cow's milk cheese with a perfect mixture of tang and saltiness. The texture balances between medium-creamy and medium-firm, depending on whether it's served chilled or at room temperature (and it's amazing at both!). I'm a sucker for a strong, pungent blue, but I would name Picolo as my absolute favorite cheese, hands down. I first had it as part of the cheese course at Blackbird a few years ago and it's been my go-to for all occasions ever since, it has everything anyone could ever want in a cheese!

I'll check out Andante's Picolo...I don't think I've tried it before. I used to work in the Mart and also near what's now the French Market. It's probably a good thing that Pastoral wasn't in either of those locations at the time or I'd definitely weigh more, too!

What cheese do I like? All of them. However, different cheeses are good in different ways.

My husband makes a roast beef/onion/mushroom/gruyere cheese concoction over baguette that's fantastic.

I love brie and many other cheeses with crackers of many types.

I like the Dubliner cheese on crackers especially buttery ones, as the cheese has a sweet taste to it.

For just snacking, I like the firmer cheeses - from basic swiss, edam, smoked anything, to gjetost, which is very sweet.

I try to avoid American. I like cheddar, but get tired of it quickly, though I'll eat Vermont White Cheddar every day. I troll the grocery aisle to find new cheeses. I've enjoyed most stiltons, but they tend to be too dry and crumbly for my taste. I love blue cheese - on salads and meat, not as a snack. Good feta is wonderful in Greek salad. I only like hard cheeses (parmesan, romano, asiago etc.) cooked in stuff like pasta dishes or breads. However, I enjoy a fresh mozzarella, tomato and basil salad.

I enjoy Drunken Goat (found it in Fresh Market years ago) and other cheeses with stuff in it. I had fun at the Burren Smokehouse in Ireland - cheeses with seaweed, local flora and other stuff in it. We sampled many of them! I also loved the fact that every pub seemed to have a goat's cheese salad with some sort of sweet compote on the menu. I tried lots of them!

On that note, some Monty Python:

http://www.youtube.com/watch?v=B3KBuQHHKx0

FYI for those who might be thinking about coming out to this event this Saturday:
http://www.flyertalk.com/forum/commu...ly-7-11am.html

mmmm...cheese, is there a better snack? A good extra sharp aged cheddar, nice crumbly Gruyere or hölenkase, swiss and smoked gouda and on and on. Can't forget mozzarella, and the hard cheeses, romano, asaigo and parmesan. Yumm, time for some now

Favorite Cheese? Richard, of course....the guy slays me.

http://www.richardcheese.com/

Big fan of goat brie, Valbreso Feta and Cypress Grove Humboldt Fog.

Stichelton (unpasteurised Stilton) and stinking bishop which does really stink but tastes surprisingly mild.