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Not a blue-vein in the lot. I love all the bleus. From the list I'd have to pick Muenster/Gouda/Havarti - at room temperature.
I'm with you. I do use Muenster/Gouda/Havarti but for real eating cheese give me some really good Gorgonzola or Roquefort. I have both in my refigerator as I write. They go well with the best ripe pears.
I do like Humboldt Fog and some Fetas, the latter with good olives.
My favorite "all purpose" cheese is Muenster. It's suitable for a great number of things, and is the cheese you're most likely to find in my fridge.
However, I love so many other types of cheese that I couldn't even begin to compile a list if I wanted to.
At a nice restaurant, I almost always order a cheese plate at some point in my meal -- I prefer it to dessert, and I've found that I learn a lot about cheese in the process.
I thought I love cheese but not the ones listed. I like provolone piccante but the regular one tastes too bland.. I like mozzarella but not by itself. I only like extra sharp cheddar, especially English, Irish or Australian. And all the bleus. Also love any sheep milk cheeses etc.
I had sheep milk cheese for the first time yesterday. didn't like it. I don't like goat cheese either. Tastes like the goat.
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