Favorite cheeses

[Pheidippides]

Whatever you do keep American Cheese away from your party.

Gosh I hate that stuff.

That's not cheese. It's government-funded palate torture program.

I'm not ashamed to say that I love Easy Cheese.

Can't stand it. Once, in HS, I made the mistake of falling asleep on the bus on the way home from a football game with my mouth open. I awakened to find it filled to the brim with Easy Cheese.

[myboynoah]

Kraft, Bourden, Land-o-Lakes, Coopers, Nabisco, FritoLay

[Eddie]

I like swiss.

[Moliere]

Mmmmmmmm. Boursin. No shame there.

Garlic infused Boursin is divine.

In my missionary life I ate all kinds of cheeses. I don't remember my favorite brands but to this day I still love camembert the best. You can get a decent camembert brand at the local supermarket. Emmental (similar to flavor to swiss cheese) was also very good if sliced thinly. Brie is too tasteless for me but it is good in salads and whatnot. If you like strong flavors, Roquefort is good and not too strong. There was a boulangerie in Versailles that sold Roquefort bread that was amazing.

I can still remember the cheese aisle in the french supermarkets. It was one long refrigerated aisle full of every kind of cheese you could imagine. However, remember that cheese is best served at room temperature, especially camembert.

I no longer eat a lot of cheese mostly due to hte lack of a decent baguette. I've never been able to find a baguette that even remotely resembles what I used to eat in France adn the baguette can really make the difference for me.

[LiveCoug]

Ummm.... I like tillamook?

[happyone]

Edam or Gouda

[wuapinmon]

It's expensive, but with some garlic or salmon-stuffed Spanish-dressed olives, some mild crackers, some fresh-roasted almonds, and some grapes and pink-lady apple wedges, there's nothing finer, in my experience, than a true Mahón Reserva from Spain. It's buttery, nutty, and sharp all at once. Regular Mahón is good, but the aged Reserva is my favorite.

http://www.sltrib.com/sltrib/lifesty...anish.html.csp

[filsdepac]

I like the harder, nuttier cheeses, so the Comte you mentioned would be a favorite of mine. I also like Cantal (french) and Appenzeller (Swiss) which are somewhat similar.

Those Columbus hard salamis they have at Safeway or whatever chain supermarket you have, couple with a good aged Gruyere are very good for snacking at parties.