I don't think I have ever met a cheese I didn't enjoy. I'm not fond of Norway's gjeitost, a sweetish brown cheese. (According to legend, the Norwegians managed to keep this foodstuff from German hands during WW2, by telling them it was laundry soap!) My other favorite Norwegian cheese is Jarlsberg, as long as it hasn't dried hard.
We buy almost all our cheese from The Cheeseboard, a North Berkeley institution that maintains a large selection--and also grants a generous discount to "senior citizens", which increases every decade. Barbara & I now receive 20% discount. (At 100, we are told "What you see is what you get". Fifteen years to go!)
The Cheeseboard was closed last week for a short vacation, and so I had to buy some of its outstanding pizza, needed for last Saturday, ahead of time, and freeze it. I am also addicted to their baguettes and English muffins, but this blog is about cheese.
There are several hundred cheeses from France alone. What follows are some of the great cheeses i have personally enjoyed, from several different countries. I haven't included grated cheeses: this is just about
I enjoy many English cheeses. Lately one of my favorites, the orange-colored Shropshire Blue, has been tasting especially good. I like it as an alternative to another all-time favorite, Stilton. Another favorite is Cotswold with Chives.
Californians love Brie, and I am fond of it when it is ripe, but I really prefer Camembert. Another favorite French cheese is Bleu d'Auvergne. I mustn't forget Boursin, Epoisses, Roquefort, or Tomme de Savoie.
From Germany comes Cambazola, from Switzerland Gruyère, Appenzell, and Emmenthal, from Italy Gorgonzola, and from Greece Feta.
Sharp Canadian Cheddar often beats all except artisanal English cheddar. Old Quebec is delicious, a nose ahead of Black Diamond to my taste. They are very similar to Vermont's Cabot.
And, yes, I do enjoy Wisconsin's version of Limburger....
There's a French saying that goes somewhat like this: a meal without cheese is like a woman with only one eye. (Well, it sounds better in French.)