Blue Stilton.

A good aged gouda always does me right.

Shout out to cottage, cream, and paneer.

I’d be lying if I could pick a favorite cheese, though. I guess a nostalgic favorite would be nokkelost, but it’s impossible to find.

I honestly enjoy most cheese but munster is my favorite to snack on. Honorable mentions are feta, super sharp cheddar, gouda, havarti, and fontina.

I’ve had many rarer cheeses that I quite enjoyed, but I unfortunately don’t remember their names. One of them was cured inside cedar(?) bark and had a delicious woody flavor.

Baskin Robbins in the US sells a brie and burrata ice cream with apricot jam, and it’s actually quite good. I had some today.

I’m Swiss, the best cheeses I’ve had were always the ones I spontaneously bought, while hiking, in the mountains from some local mountain farmer. So I can’t specifically give you a name, and they were different each time, but always amazing.

Gruyere. Just the right amount of sharpness and hardness. Goes well with crackers, grilled, or with salami.

Aged cheddar. But I’m also fond of blue and haloumi. I like strong flavours, and the taste of fried haloumi… so good.

Mimolette

I’m a big fan of brie, either when it’s new or after a bit of aging. Not very agreed as the funkiness gets too much.

Have you ever had a good applewood cheese? It’s a nice, smokey taste. Anyway, my answer is oakwood, which is rarer but REALLY good.

If it’s well-made: Glundner. In grocery stores it isn’t outstanding but some farmers have perfectioned it.

There’s a smoky garlic cheese I get from my local grocery store quite often. If I remember what it is, I’ll update this comment here

Edit: Brllavitano Garlic and Herb is one of the cheeses

There’s a cheese called Limiano that is both the brand name and the name of the cheese itself since other than some flavoured versions, they only make the one kind.

The nearest city to me that has a proper Portuguese market where I can find it in Canada is Edmonton, so whenever my parents go there for their own needs, I get them to pick me up some.

If you can find it, try it. Soft and creamy; somewhere between a cold brie and a dutch edam. Smooth taste. I describe it as “inoffensive”; it doesn’t smell and it doesn’t taste too strong.

Cabrales. It is excellent, creamy and sharps llllllmmsm

Bleu. Smoked bleu cheese is sublime. 🤤

I wanna try the one you mentioned, though, OP. I like all cheeses and that one sounds bomb af.