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String cheese. Fun to peel apart and eat.

Humboldt Fog.

I like a really sharp cheddar.
Maybe Maytag Blue (a little local love for the blue from Newton, IA), but that's mostly in/on stuff.

I don't know boo about cheese either, so someone teach me.

morbier, mimolette, grana padano, aged gouda, goat cheese, gruyere and stilton.

Definitely fresh mozzerella....yum.

A nice, creamy muenster. I can eat that stuff till it comes out my ... ears. ;-)

Emmenthaler!

Unie Kaas Robusto

Or anything on a pizza...

double cream gouda or coolea,

Montgomery's Cheddar

Well, if you're going to make me pick just one, I'll say fresh mozzarella di bufala. But now all the other cheeses are jealous, which means I'm going to have to eat them tonight so that they don't stay mad at me.

Spanish Manchego

I love this local cheddar sold at our natural foods store, it's an aged Cheddar shot through with streaks of Guinness. Yummy! I also love some good old string cheese!

I only get to pick one?

I'm torn between a nice, sharp NY State cheddar, and a pungent, soft blue cheese.

gruyere - cave aged of course!

Taleggio

I loves the cheddar...in the form of cheese curds. There is nothing like biting into a nice fresh, squeaky cheese curd....or one that is deep fried!

monocacy ash from cherry glen (sold locally at cheesetique--a great cheese shop in the d.c. area)

Piper's Pyramide Surface-Ripened Chevre, from Capriole, is one of my favorites.

Love all the contests you guys are having - especially this one! Favorite cheese: toss up between havarti, smoked gouda, and gruyere. I also enjoy sharp cheddar.

Thanks!

Gruyere is my everyday and every occasion cheese. I will never get tired of it.

Fresh mozzarella is great ...but ANYTHING from Zingerman's is delicious. I have used their services for baby births, memorials, get wells. Bria

Mozzarella di buffala

I'm liking Parrano these days.

Piave...followed very closely by cheddar with habaneros from VT. MMMMMmmmmm.....

Reblochon, no contest.

Gruyère

Mmm... smoked gouda. And a nice, creamy brie.

Maytag blue cheese!

bleu cheese please

Fresh Mozzarella.

There are too many to really choose one favorite cheese. Is it monterey jack in a quesadilla with sausage and carmelized onion? Is it the sharp cheddar or the gruyere in the mac and cheese? Feta crumbled with spinach and herbs on top of baked pieces of pita? Gorgonzola clinging to a tortelloni? Brie smothered in peach marmade and wrapped in golden puff pastry?

C'mon, you can't make me choose. But I'll try to play along...

I do know my favorite cheese memory is taking a bus from Amsterdam out to Edam. Yes, Edam-eaters, it really comes from Edam. I walked around town all afternoon, stopping in a pub/restaurant for a simple, delicious ham and edam sandwich on local bread with a 33dl beer to wash it down; browsing a small grocery for some cheese and some spicy local mustard; strolling along the canals in town and watching ducks take their stroll with me. YUM!

Gorgonzola Dolce

Ajdemma speaks for me, too, Parmigiano-Reggiano! Sigh, I miss Zingerman's!

Oooooh, such a tough choice. Some crumbled tangy Oregonzola, spicy Chipolte Curds from Beecher's, or a smoosh of decadent Délice de Bourgogne. Did I mention Tillamook vintage White Cheddar? Or Port Madison chèvre? Or... sorry, must go eat cheese now.

Gorgonzola

Black Diamond Platinum Reserve Cheddar cheese

Brie, not so much for the flavor, but for the memories of eating it as a kid.

Zingerman's cream cheese

Mmmmmm brie....for sure.

There is a drawer in our fridge devoted exclusively to cheese.
The beagle knows the found of the drawer and will come racing in from any room in the house when she hears it.
Things often found in that drawer include:
For Me:
Rocchetta
Robiola
cacciocavollo
La Tur
St Maure de Touraine
St. Marcelin
Pecorino with truffles

for the Brit:
Lancashire
Cheddar
Double Gloucester
Mahon

5-year smoked gouda

French Comte

tie between humbolt fog and mozzarella di buffala campagna

Morbier, a nice fresh mozzarella, Vacherin Fribourgeois, Livarot

Lightly fried goat cheese!!!!!

Anything soft, oozy, and creamy. St. Andre Brie!

a gooey La Tour

My local cheesemonger sometimes has this cheddar with veins of porter which has actually made me dance in place in public when he has it in stock....

Italian Fontina, just love it.

English Stilton. Or anything I haven't tried previously. I do like to explore.

Cowgirl Creamery's Red Hawk

Hmm, this is tough but I guess I would have to say sharp cheddar and really fresh ricotta

Spanish Manchego, preferably served in a bocadillo with some high-quality jamón serrano.

manchego!

Gouda..... OR extra sharp aged cheddar (it depends).

Luscious Reblochon!

My newest favorite is Dubliner cheese. DIVINE!

Morbier.

Hard to pick just one, but a nice aged Parmigiano-Reggiano is hard to beat! Oooh, but I do like Manchego, too...

Pau...a spanish goat cheese...soooo good.

Swiss is my favorite, just because I use it the most

Danish Harvati and for green salads Feta.

smoked gruyere!

Pecorino!

Sardinian Casu Marzu (Formaggio Marcio coi vermi). ;)

a sharp cheddar

Cypress Grove's Humboldt Fog. We go through ridiculous amounts of this in our household. It's like ashy goaty gold.

When I spent a semester in Florence last year I discovered a tiny panini shop near Piazza Santo Spirito called Gustapanino. They had a smoked cheese there that i fell in love with called Scamorza. It has a nuttier flavor and firmer texture than smoked Mozzarella, and it goes well on all types of sandwiches and melts amazingly. I've been able to find it in a couple specialty shops in NYC like Agata and Valentina, but nothing compares to the authentic!

another vote for Spanish Manchego!!

Zamorano - I first tried it at Zingerman's!

sheep's milk feta

pamegiano reggiano

can't live without it

It changes fairly often but currently Tillamook Sharp Cheddar and Whole Foods Robusto!

manchego or roquefort!

I just love Cotswald sometimes called double Glauster with chives.

brie or manchego

It's a toss up between Muenster, Manchego, and a really sharp cheddar. I recently had goat cheese with Greek Olives mixed in that was outstanding.

Nothing like a manchego curado.

A good parmiggiano is a must to have on hand, but maybe latteria if I could pick any cheese.

A sharp cheddar with Jalapeno. But no cheese is required at all for Zingerman's chocolate bread or the pecan raisin.

Brie

Choosing a favorite cheese is like choosing a favorite child. But if I must, I'll go with manchego.

aged gouda

Can't choose just one. Sharp cheddar & brie.

real good old parm

12 year old cheddar from the Mouse House in Wisconsin

love aged gouda. the crystally bites are addictive

manchego!

what an unfair question! i think it would have to be a sharp, almost pungent white cheddar. gruyere, fresh mozzarella di bufala, or a good danish blue all come in close behind.

I'm a big fan of St. Andre and aged gouda.

Currently, it's Vermont Shepherd. A sheep's milk cheese.

herbed goat cheese

Favorite cheese is 4% cottage...I'm rather easy to please :)

Alambra Halloumi

Fry it up by itself!

English farmhouse cheddar.

my favorite cheese a Petit Basque, it just melts on your tongue...mmm.

Aged Gouda

For a treat, Humboldt Fog.

Aged English Cheddar.

Constant Bliss

Gjetost. The yummiest Norwegian export ever!

An Irish cheddar, like Dubliner.

Impossible question! Not only is it constantly changing, I need to taste hundreds more before I can truly answer. For now, I'll say goat cheeses are my favorite.

today, Stilton!

As of late, I have been really into Piave.

I love Comte...ideally aged so that the sweet nutty flavor can develop. Amazing.

Brie- not the most exciting, but always good

Depends on the occasion & the accompaniments -- in the abstract, a really, really good Brie.

havarti, brie, english cheddar and cacciocavollo...sorry, couldn't pick just one!

How to choose? I love aged , blue, Spanish goat cheeses . . . .

Robbiolo

Ricotta

Chevre. Actually, anything with a strong tang or funk.

The stinkier the better, but right now I'm really into Roquefort.

parmigiano reggiano! it tastes good on nearly everything!

Hmm... I'd have to say my favorite cheeses fall into three categories.
1. Any cheese with a Basque name, especially Garrotxa, Etorki, and anything made of sheep's milk.
2. If I want something creamy and light, Chabichou.
3. If I want to stink for days, Tomme de Savoie!!

Cheese is a major food group at my house, but I would probably choose an extra sharp cheddar, which I would use to make an awesome mac and cheese.

I could really go for Coach Farm's aged goat pyramid with pepper.

I have a soft spot for stinky Muenster cheese :P not sure why, but i like it, lol

So hard to choose! Well, for today, Black Diamond white cheddar from Canada. But tomorrow, who knows?

So hard to pick one...my top three are: Goat, Brie and Feta.

hmm...these days I'm into mild, creamy, semi-soft cheeses. I just had a delicious truffle cheese.

Sharp Cheddar!

Stilton. First time I had it was in the middle of Bath, England with a loaf of bread purchased from an artisan shop staffed by attractive and intelligent young connoisseurs.

A sharp chedder, but then there is always fresh curd, or fun to eat string cheese....

Maytag Blue Cheese

Finnish Bread Cheese!

parmesan

Gotta be gorgonzola

Goat cheese, for sure!

herbed goat cheese.

Smoked gouda

Favorite cuts of beef? Favorite types of cheese? These are the most impossible questions ever!

Um, goat cheese... if you twist my arm and force me to choose. :-)

beaufort

Authentic Mozzarella

Muenster! I love it!

dill havarti

My favorite cheese is extra sharp cheddar.

tomme de savoie, if that's how you spell it

muenster

Saint Andre- yum!

Blue, Brie, Blue Brie, Gouda, Irish Cheddar, Manchego, Parmagiano Reggiano, fresh Goat cheese, aged Goat cheese.... Pretty much anything that came out of an udder, produced curds, and has been aged.

I'm a simple girl...I love mozzarella.

havarti!

white cheddar or good feta

fresh buffalo mozz

Rogue Creamery's "Rogue Smoky Blue" Fabulously delicious creamy blue cheese smoked over hazelnut shells...

Brie

aged gouda (from Zingerman's, of course)

I really love white cheese.. white cheeder, any mexican melting cheese, white american even.. I know thats plain and not exciting but I LOVE THEM.. Brie is also very tasty!

Favorite cheese?? We were in Burgundy and had a delicious cheese called EPOISSES. It is a soft cheese with a very strong aroma but after you eat this cheese, all others pale in comparison. We would like to describe the taste, but one can only understand how magnificient the cheese is by sampling it themselves. It is a specialty in France throughout the year, but particularly during the Christmas season.

Fresh mozzarella or brie with carmelized fig

Boursin
Smoked Gouda
Parrano

Munster & Pepperjack

mmmmm... nosher sourcream coffeecake ...mmmmm

provolone

well. feta, though I'd never eat it by itself, seems to go on almost everything. salad, omelet, fajitas, pizza...

brie
white american
goat
neufchatel
I could go on and on...

I've always wanted to try something from Zingermans.

Vermont cheddar.

A lovely white English Cheddar

I love "Queso de Freir".

Essentially a white slab of cheese that one can pan fry or grill. My wife and I are obsessed.

(yes, we've had Haloumi...)

Camembert!

Love all cheeses especially the Gruyere!

cave aged gruyere

sharp, sharp, sharp, sharp, did say sharp? sharp cheddar...

Another vote for Constant Bliss

I love cheese of any kind especially cheddar.

blue or can't believe I'm typing this velveeta (for grilled cheese nastiness)

Humbolt Fog or Piave

Good aged Parmesan.

smoked gouda. YUM.

I have such a weakness for mozzarella. Last time I was in Rome, I nearly OD'd on it in its various forms...can't wait until Obika opens here in NY.

fresh mozzarella....oh, and pepper jack

Maybe Fontina? Or a good motz.

sharp cheddar – with apple slices.

Aged Gouda

yummy, stinky Roquefort

Manchego! Iberico! Mahon! Give me a Spanish cheese any day -- Ole!