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Smoked Gouda, aged 3 years.

Brillat-Savarin... yum

The stinkier the better....

Crottin de Chevignol: pure heaven!

Humboldt Fog chevre from Cypress Grove. Aged and nice and runny, and with a line of ash, it's so good!

Garrotxa, a Spanish goat cheese. I like it the way Prune in NYC does it -- olive oil, red onions sliced really thin, hearty buttered bread, sea salt.

I don't think I could choose just one! I absolutely love Humboldt Fog, though.

La Tur is excellent as well.

Unfortunately, my favorite cheese is something that I can't spell and thus can't google. It's called (I think) Tomme de Cabriolet. I get it at Fairway, but I've seen it other places. It's delicious. Just a little soft and fragrant but not over-powering. I've also been enjoying Etorki a lot too. It's more subdued, but delicious nonetheless.

I second Humboldt Fog. I'm also a huge fan of Rogue Creamery's Smokey Blue--it's like bacon and blue cheese in one bite!

capndesign - I sometimes purchase a similar cheese at Fairway. It's Tome de Savoie.

I immediately thought of Humboldt Fog as well, Cowgirl Creamery's Pierce Point is another favorite.

BOURSIN, BOURSIN, BOURSIN!!!

Smoked Gouda, Fontina, Munster, Extra Sharp White Cheddar, Buffalo Mozzarella, Sharp English Cheddar, Manchego, Dill Havarti, Basil Havarti, Pepperjack, Asiago, Edam, Gruyere, Tillamook Cheddar, Butterkäse, Parmigiano-Reggiano....to name a few! :o)

I'm SUCH a Cheese-a-Holic! I could live on cheese the rest of my life and be happy.

What kind of a question is that? I have to choose?

OK. A few: Goat gouda (Arina), aged super-sharp cheddar, fresh mozz, dill havarti, Oka, Reblochon, the French feta I get at the Persian grocery store, Saga Blue, goat camembert (well aged).

Aged swiss

I used to live in France, and I loved walking down the isles of cheese in the stores. I don't remember the name all I know is that it was sold in a little black dish with the rind covering the top like a shell, the cheese was scooped out with a spoon. It was actually warm it was so ripe. I loved that cheese. And pretty much any cheese except for swiss-that has to be in something for me to eat.

So many cheeses, so little time! A plate with Rogue Creamery's Oregonzola, a wedge of why-not-just-apply-it-directly-to-my-thighs St. André, a smoosh of Port Madison chevré, drizzled with blackberry honey with buttery marconas on the side. Makes it difficult with the pairing, but nothing a bright champagne can't conquer. Oh! Almost forgot the squeaky chipolte cheese curds from Beecher's. The best!

There's only one. Comté

I repeat the Humboldt Fog too- but also Manchego and Blue Ribbon Shop sells a wonderful sheep's cheese wrapped in grape leaves that is so delicate and yummmmmmmmy. Parm Regg is also good pretty much on everything.

We have major cheese love at my house—even my four-year-old has an extensive cheese knowledge (his favorite is manchego though some days he's partial to buttery Belgian Passendale). It's hard for me to narrow my choice down to one, but if I must, I'd pick the "family" of Alp-ish cheeses, TOMME. I can't resist those slightly stinky but totally approachable cheeses, from the nutty tomme de savoie to the soft tomme de crayeuse.

I also adore Cowgirl Creamery and ALL their cheeses, especially the Mt. Tam, and the local (within 100 miles of the Twin Cities) Love Tree Farmstead's Trade Lake Cedar.