Gruyere is definitely my favorite. I live about 100 km. from Gruyeres (the town has an extra 's') and the village is very touristy but lovely. If you visit try the Gruyere raclette, melted with bread, pickles and little potatoes -- yum. The lightly salted variety (salee) aged about a year is my favorite style, but all Gruyere cheese has a distinctive aroma of the barnyard.

I love a good Danish blue, but then again a nice oven-warmed Brie served with green grapes and freshly cut strawberries has its perks as well.

Cheddar, of course. A rich, deep, satisfying cheddar. I can't live without it. Although, it depends on what I need for the recipe or occasion. It certainly depends on what is needed at the time.

Here for something different.

Israeli cottage cheese is in a class of its own. There's something about the small grain, and creamy texture that is unmatched. Try it and see.

I think French and Italian cheeses are wonderful, but they get more than their fair share of attention. I love Spanish and Dutch cheeses such as Magnchego and aged Gouda like Prima Donna even more. Of course I like cheddars, regardless of national origin. So I encourage people to explore artisanal cheeses from their own regions first. There are a lot to enjoy and be proud of.

Sharp cheddar for sure. Put that on a cracker! Yum.

Muenster! It's so good...