I really love cheese. But I know some do not like certain cheeses - my brother thinks goats’ cheese is the food of the devil. Me, I love it. And now, as I live in France, I truly get me fill of great cheeses. Hard, soft, crumbly, salty, strong, blue - all.
So, here is my question - what is your fav cheese and what is your cheese nightmare?
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Goats milk is a lot easier for humans to digest 
I like RAW cheese (goat or cow) as it is better for you 
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Illegal in Australia, milk must be pasteurised, TB is not recommended for good health. Cheese generally has to be treated, it is uneconomic not to do so.
https://www.foodauthority.nsw.gov.au/consumer/food-poisoning/raw-milk
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Parmesan is an essential!
I’m forever grating some to sprinkle onto pasta dishes. I used to quite enjoy Edam but these days it just seems to be like a kind of tastless rubber! Perhaps I’m just buying the wrong kind of cheapo supermarket stuff?
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I like almost all types of cheeses, including sheep cheese, except goat! Not for me, thank you. 
I’ll never forget once, years ago, after a family holiday up in the Alps, during the eleven hour car journey home, there was a nasty, strange smell coming from the boot, only to find out when we got home that it was a little packet of cheese I had bought but I didn’t know it was goat, I threw it right into the bin, obviously. 
Luckily in our areas, goat cheese is not so popular, our stores sell huge ranges of cow and sheep cheeses, mostly cow.
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I’m with Lincoln…I love all cheeses, goats included
I think my all time favourite is cows from the green fields of the Azores: Ilha St Jorge.
Popular in mainland Portugal, half the country have a chunk in the fridge.
A bit like cheddar in the UK in that respect.
This is an agreeable product at a fair price:
We get something a bit special at Christmas or when we have guests.
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I love cheese but some supermarket cheeses are a disgusting abomination.
I try to limit my cheesy intake for health reasons and try to focus on lower fat / lower salt types. Mozzarella slices seem to be the lowest fat/salt versions. Philadelphia do a really nice cottage cheese. I think any cheese we buy in regular shops will have some processing ingredients, but the benefit in terms of nutrition outweighs the processing risk IMO. It’s a great source of protein. Raw cheese would be nice to try as a novelty if on holiday and if you trust the source 100%, but it’s not practical for food suppliers for mass distribution. They probably have easy access if you live in a village in Italy but in the UK you’d have to drive to a specialist farm shop and pay through the nose.
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they do some truly delicious cheeses in Portugal. They go so well with the local wine, grapes, olives and some crusty rolls on a Charcuterie board for a lazy brunch on your balcony while watching the town life below.
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I always think parmesan smells vile … like men’s socks.
But I do rather like mozzarella and you can’t beat a doorstep mature cheddar cheese and onion butty.
I’m a connoisseur …you can tell …right?
I have to watch my intake though … cheese and luscious cream cakes don’t agree with me.
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Parmesan is actually one of the least smelly Morticia, we have many other cow cheeses much smellier and sheep cheeses are even smellier! 
Goodness, I’d better steer clear of them then! I’ve never had sheep or goat’s cheese either.
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My friend used to keep goats & we would milk them, she gave me a lot of goats milk & we, my Family, got a taste for it, but a friend of my friend had a baby that couldn’t tolerate cows milk so the goats milk went to her baby & I no longer got any but I was glad the baby had it.
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And the worst, by a country mile, are the American mass produced “cheese” - some are not actually cheese at all. Many years ago I was in a US factory that made what they called mozzarella. This stuff had never seen milk let alone buffalo milk. And there is a thing called velveeta - revolting. These slices of plastic make UK mass made cheddar seem like hand crafted farm house artisan joy.
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Having long considered Germs something to be avoided. Discovered that there were Good and Bad Germs.
“Probiotics” becoming paramount. Dug Deeper.
Quite an amazing result
Switched from years of Strong Cheddar. To Mega “STILTON”. Periodically together, as extra… Turmeric and Black Pepper.
Has been a Trailblaser.
Quick, Tasty, and incredibly healthy. Arthritic Aches, Pains, and Swelling. Lymph nodes.reducing, far more effectively than Pharmaceuticals.
Quick and convenient meals, as a cooking condiment. Added to a can of Heinz Mushroom or Tomato soup.
Yes, Cheese, the underestimated Probiotic.
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We had several cattle on the farm. Apart from the milk we had various types of cheeses that my mother made. Very nice they were but I had no idea what they were called. I was more interested in the farm machinery.
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