Ever tried Parmigiano-Reggiano on your spaghetti, or do you just shake out the contents of that green Kraft Parmesan container?
Is your idea of cheese just American singles that are put on sandwiches, or are you one of those hardcore cheese fans who go to cheese shops and fret over what wine to pair them with and how to properly preserve whole wheels in your fridge for weeks?
Can you do without ever having cheese in your life, or do you scour the monasteries and cafes searching for the perfect Brie?
I am not the hardcore cheese fan (or so I think), but I have taken an interest and have been trying whichever ones I find. What I know so far is that I like the mild ones like muenster, the nuttier and firmer Gouda, and the creamier Port-Salut.
Also, I absolutely love the raw milk mild cheddar with Triscuit crackers.