Favorite cheese?

[Lourdes]

[Santander]

Grana Padano

[Esteemed Jimmy]

Colby Jack

[Green Line]

peppa jack

[PSOL]

Swiss

[Santander]

I love how Atlas literally knows nothing about anything.

[Green Line]

Also, where is the picture for American cheese?

[Filuwaúrdjan]

Cheddar is not that colour.

[Rules for me, but not for thee]

Cheddar is not that colour.

Sharp cheddar is.

Also, in before casu marzu. I like a young gouda for a versatile melt cheese.

[parochial boy]

Here is Gruyère, a Swiss cheese


Here is L'Etivaz, a Swiss cheese


Here is Appenzeller, a Swiss cheese


Vacherin Fribourgeois, a Swiss cheese


Berner Alpkäse, a Swiss cheese


Note the absence of holes in all of the cheeses above. The tasteless, plastic vomit you Americans call "Swiss" "Cheese" is actually an immitation of Emmental. Not only that, it also manages to, rather stunningly, be even more bland than the original.

[Meclazine for Israel]

Swiss Cheese in Switzerland is simply referred to as Cheese.

I prefer a Tasmanian vintage cheddar.

Norway and NZ make great cheese.

[dead0man]

ahhh, the elusive cheese elitists.  Way more rare than the pizza or beer elitists, but every bit as pretentious!

[daveosupremo]

Most are pretty good, but a well aged (7+ year) white cheddar is my overall favorite.

[Co-Chair Bagel23]

Gouda that is barely aged

[SATW]

Gouda, Colby Jack and Cheddar are all up there for me.

Though, I'll chow down to Kraft's American cheese as well

[fhtagn]

Gouda, Ricotta, and Swiss

[True Federalist (진정한 연방 주의자)]

Venezuelan beaver cheeze

[Atlas Has Shrugged]

The kind that goes on a burger.

[Ban my account ffs!]

ahhh, the elusive cheese elitists.  Way more rare than the pizza or beer elitists, but every bit as pretentious!

I’m not a cheese elitist because I love cheese so much that I even tolerate bad cheese.  But I can break it into preferred and not preferred:

Preferred:
The sharpest cheddar you can manage.  Your jaw should cramp.
The various blue cheeses (stilton is fantastic)
Parmesan (strong preference for parmigiano reggiano.)
Fresh mozzarella (shredded for melting though)
Smoked gouda or any smoked cheese
Gruyere (in combination with cheddar and parmesan makes kickass mac n cheese)
Brown cheese (brunost)..tastes like if caramel were cheese.  Goes great with fruit and on toast.

Sometimes:  
Brie
Halloumi
Goat cheese
Feta
Monterrey Jack (almost exclusively for Tex-Mex)
Colby jack (good with apple slices or on crackers with thinly sliced summer sausage)

Not preferred:
Provolone (sharp provolone is good but regular is BORING)
Limburger (this is for people tougher than I.  It should be served with surströmming)
Regular gouda
Stinky Swiss varieties
Ricotta (unless it’s super smooth)
Cottage cheese

Honorable mentions:  (mixed)
Cream cheese (always useful)
Processed pasteurized American cheese food (nothing melts better or goes so well on a burger)
Cheese with meat, vegetables, fruit, nuts, or herbs in it
Head cheese (not cheese and not made with brains either.  Still unappetizing)

Edit:  a note about Limburger cheese... it is ‘popular” in the upper midwest, especially Wisconsin but also Minnesotan among old fogies and scandihoovians.  It is aged with the same bacteria responsible for body odor...so it smells intensely of very ripe, very stinky socks.  It has a creamy, pungeant, if not bad flavor...but the smell permeates your entire olfactoral apparatus and makes the experience deeply unpleasant.

In Wisconsin it is sometimes served as a limburger sandwich... with a good half inch thick slice of red onion, spicy mustard, and dark rye or pumpernickel bread.  Not for the feint of heart.  You’re gonna want a strong, dark or very hoppy beer to go with it.

[SATW]

I also love blue cheese, forgot to mention.

[SWE]

Brie

[Dr. Arch]

Hmm... if I could have unlimited amounts, 15y+ Aged Cheddar (White or Yellow). Otherwise, Blue Cheese in very small amounts and Smoked Gouda are also great.

[Illiniwek]

Love all kinds of cheese. Really into Brie though recently.

[Anzeigenhauptmeister]

I love cheese very much. I think deep in my heart I'm a Wisconsinite.

Very low fat content:



Very useful as cheese sauce for pasta:



Stinking abominably with an tangy taste - and I love it 🤗:



I love the scrunching sound when you gnawing at it:

[Mr. Illini]

Brie!