I have yet to try a cheese I don't like...I do however like some more than others. A sharp aged cheddar is likely at the top of the list but, Swiss, Provolone, Any kind of Blue, Feta, Cooper American and anything smoked are all good for snacking on or in a sandwich.
For Italian baked dishes though I need either whole milk or fresh Mozzarella.
I could frickin' live on beer and cheese. Have a Limburger and onion sandwich once in a while washed down with an Old Mill.
