Wife made her a pimento cheese spread from fresh shredded extra sharp cheddar and gruyere. She says it is the best ever.

I wonder what a red fox would do if it got a whiff of limburger...
Makes good catfish bait...

Brick parmesan is hard to beat. And if you haven't had smoked gouda you've been cheating yourself. Actually any kind of smoked cheese is good. I suspend it in a box above the vent of the smoker and smoke it cold weather so it doesn't melt.

Salami cheese

Look up 1057 scottish cheddar. The kings cheese lol.

The best cheese is Cutting. Not for eating but great for relief.

Winner

Can’t think of one that I do not like. Most commonly used or selected are these:

Snacking straight up: extra sharp white cheddar, havarti, gouda, and provolone are my first choices to grab, in no particular order. If they have a horseradish cheddar it’s likely to be my top choice.

Cooking: Parmesan, mozzarella, gruyere, asiago, cotija, and fontina.

Thanks. I'm making a list of some I'm going to look for. I need to make a trip down to Jungle Jim's.

Keith

brie is awesome when combined with green apple and grilled cheese!

I lie and eat many varieties of cheese. A bit more rare one I like is Romano which I shread to put in my home made salads.

Bryce

Raclete
Fontina
Unkranian
butter kase
Grand Creu
Fontanigo
Emmentaler
Havarti
Gruyere

Let your taste buds party with a little ghost pepper in your chili. Or if you happen thru Wisconsin, grab some fresh cheese curds of any flavor straight off the press. They will squeak in your mouth.

Jalapeño Munster
Cooper black pepper

Manchego sheep cheese imported from Spain. Or sheep cheese from Wisconsin when in season. Both found at ALDI.

That's popular around here too, Eric. My wife doesn't enjoy it, but I sure do.

All cheeses should be eaten at room temp for max flavor. This can get a little sassy with Limburger, but worth it. I keep Limburger in a coffee can with a lid, on top of the fridge, It gets soft enough to spread on warm toast.

I like Cooper cheese with Deer bologna and on hamburgers.

sometimes it's not about the cheese type but the maker- a good cheddar or swiss could be far above many others of the same type