What is your favorite type of cheese? Mine is Pepper Jack with Sharp Cheddar a close second. How about you?

[debm55]

[SheltieLover]

1. Sharp cheddar, colby, mozzarella, pepper jack

[debm55]

3. Thank you very much, SheltieLover. Don't you just love the different tastes?

[Glorfindel]

2. Swiss is my favorite...

but I never encountered any variety of cheese that I didn't like. I would probably also take sharp cheddar as a second choice.

[debm55]

5. Thank you very much, Glorfindel , Great choices.

[hlthe2b]

4. CHeddar then Farmer's cheese slice utlra thin on those Wasa Crisps (flatbread)

Yum...

[debm55]

6. Terrific choices, hithe2b, Thank you for sharing.

[OLDMDDEM]

7. Mild cheddar and provolone.

[debm55]

11. Thank you very much OLDMDDEM. Enjoy.

[anciano]

8. Colby and Monterey Jack

[debm55]

12. Thank you very much, anciano, for sharing with us.

[Bluestocking]

9. Brie

[debm55]

13. Thank you very much, Bluestocking, for sharing with us.

[applegrove]

10. St Andre.

Saint-André is a brand of French triple cream (French language: triple crème) cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a 200 g (7.1 oz) cylinder, 6 cm in diameter and 5 cm high.[citation needed] Originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron,.[citation needed] it is now produced in Vire, Calvados.[citation needed] It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie.[citation needed] Cream is added to the cheese during manufacture.[citation needed] The curing process lasts approximately 30 days.[citation needed] The fat content of Saint-André is so exceptionally high (about 75%) it can make a white wine taste sour and metallic; the manufacturer recommends a crust of baguette and a light beer or simply a slice of pear as more appropriate complements.[citation needed] Oaked Chardonnay wines, which tend to be low in acidity have been reported by Sommelier Legend, John Twain, to be able to complement Saint-André.[citation needed]

https://en.m.wikipedia.org/wiki/Saint-Andr%C3%A9_cheese

[debm55]

14. Wow, that sounds great, applegrove. Thank you for sharing with us.

[justaprogressive]

15. Nice ones already mentioned!

Swiss melted is just heavenly

Brie w/a good French bread is stellar

Wensleydale!! Oh my Fruity & Bitey! on a Ritz

Blue Cheese on a salad astonishing

...I could go on

[EYESORE 9001]

16. Favorite? I'm worse than this guy in a cheese shop.

Right now, I’ll say smoked Gouda, and that will likely change tomorrow.

[Norrrm]

17. Muenster and Colby.

[Brother Buzz]

18. Oregon Blue

Roquefort-style blue cheese without the accent or price

[AllaN01Bear]

19. swiss. the one with the holes in it/

[Aristus]

20. Sharp white cheddar. The sharper, the better.

When I was in Germany, I used to like a Belgian bleu cheese so strong, it could pop the top of your skull off. Tiny amounts of it at a time were definitely recommended.

[ProfessorGAC]

21. Swiss

A big fan of any cheese, but Swiss is my fave.
Huge fan of gouda & scamorza, too.

[beemerphill]

22. Another Easy One!

It is Feta, of course. Feta is closely followed by Sharp Aged Cheddar for making Grilled Cheese Sandwiches.

[electric_blue68]

25. 😄 I was going to add a mention of grilled chesse sandwhich! Soooo good!

[JMCKUSICK]

23. I go back and forth between sharp Cheddar and Swiss

I can't decide which one is Guda

[electric_blue68]

24. Oh, the joys of cheese! 😄🩷 Probably provolone, then extra sharp cheddar, manchego, parmesan, mozzarella, then feta.

I like plenty more, but these are my favorites. On crackers, bread, feta also in salad.

And Marie's (if still around), or Trader's Joe's blue cheese dressing! Yum!

Trader's has a nice 3 cheese sampler (triangular slices) for tapas? Includes manchego.

[MIButterfly]

26. I'm with you, debm55, Pepper Jack with Sharp Cheddar a close second.

Great minds and all that............

[enid602]

27. Cheese

Spray cheese. It pairs well with box wine.

[markodochartaigh]

28. I was in a cheese of the month club decades ago.

They had a Jarlsberg which was the only cheese that I didn't like.
Valdeón is my favorite blue cheese, especially if it isn't too young and mild. Champignon brand mushroom brie is my favorite otherwise.
And to look on the bright side, at this stage in life I can afford as much of these delights as it is healthy for me to eat, which isn't much at all.

[elleng]

29. Gruyere (also a cute town, ) Swiss, Sharp cheddar

[Squeaky41]

30. Cheese varieties

muenster, extra sharp cheddar, ghost pepper jack, gorganzola

mac and cheese, quiche, scrambles, fish sandwich with cheddar slice

[PJMcK]

31. Bleu and Roquefort

Second place: Brie and Gruyère

[Enter stage left]

32. If you haven't tried the Tillamook "Spicy Colby Jack" in slices...

And "Spicy Mexican Blend " in shredded cheeses, you're missing some of the best spicy, without being too hot cheeses out there.

Everybody we've introduced them to has raved about them.

No, I'm not affiliated with Tillamook, I just love their cheese and ice-cream.

[ArnoldLayne]

33. Swiss cheese and then American cheese

[LogDog75]

34. I'm not a big cheese eater

About the only time I eat cheese in on a sandwich, a salad, omelet, or a cheeseburger.

If I had to choose, they'd be in this order:

American sliced cheese (is it really cheese?).
Swiss
Cheddar
Swiss
Provolone cheese

[nuxvomica]

35. By itself, provolone

On crackers, sharp cheddar.
In omelets and sandwiches, Swiss.
On tomato sauce dishes, Pecarino Romano.