FAVOURITE CHEESE

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Probably my all-time favourite is Gruyere vieux, but I also like Parmesan, Jarlsberg, boursin, cheddar (especially Scottish and mature), peccorino, feta - essentially the only type of cheese I don't like is the strong blue cheeses, like Roquefort, and I'm not a huge fan of of the really greasy yellow cheeses or the ones that are like Brie and Camembert. I also know a recipe for cheese, which I haven't made recently, but the result, which I prepare with lots of pepper, is good with crackers.

Gruyere vieux with baguette and chorizo - nice! Also in fondue. Or with crackers, or on its own. In Switzerland I practically lived on dairy...

I love most cheeses, I love guinness cheddar which is my personal favourite, I also love any cheese that is soft and smelly.
Some cheeses are not real cheese, that cruddy processed cheese food such as Velveeta is a flavourless plasticized salt lick
and if your a lacto-ovo vegetarian, musilim or jew, Velveeta contains animal based gelatin from cow's and pigs.

10 years ago i would have said velveeta and american cheese. now...

i love aged white cheddar, feta cheese, blue cheese, pepper jack, and a cranberry type cheese...can't remember it's name.

Some that I like:

Cabot Private Reserve (Extra Sharp Cheddar)
Cabot Hunter's Sharp ( Varies from batch to batch, but usually extra sharp cheddar)
Sharp Provolone
Gorgonzola
Jarlsberg
Baby Swiss
Brie/Camembert (they're differant cheeses that basically taste alike)
Pecorino Romano
Reggiano (Parmesian from Reggio Emalia, Italy)
Aged Gouda
Greek Feta (made with sheep milk)

sharp cheddar...if I can't get that, I'll settle for sharp provolone

Venezuelan Beaver Cheese