What are your favorite cheeses?

I am a huge fan or Bucheron (a French cheese), and also fond of very sharp blue cheeses.

Hmmm...its a tough decision!

I just ate some Tommes, which is from Haute-Savoie (france) and it is quite good.

Any cheese that goes well with a nice cab is great in my book.  

You might want to try some bucheron if you ever get a chance.  You can heat it in the microwave for a second or two and it melts like brie.  It's got awesome textures.  We took some French representative out for lunch at work one day a couple of years ago, and I asked him to pronounce Bucheron and I got it on my iPhone. I just uploaded it.  Here it is: bucheron pronounciation

I wonder if they sell your cheese at the local cheesery (e.g. upscale grocery store).  I will check.

Tomme d'Abondance or Abondance is a medium-sized mountain cheese from the Haute Savoie region of France in the Rhone-Alps. For centuries, this deep golden cheese has been made in mountain chalets, near the border between France and Switzerland. It is made exclusively from unpasteurized milk produced by the Abondance breed of cattle. Since 1990, the cheese has been enjoying the prestigious AOC designation. The handcrafted, wheel shaped cheese, is made using traditional methods only in the geographical area specified by AOC/PDO label.

It has a strong smell and an intensely fruity, buttery and hazelnut flavor, with balance of acidity and sweetness, followed by a lingering aftertaste. Unearth an aroma of nutty vegetation as you slice the cheese. However, remember the crust including the gray layer beneath, should be removed before eating. Firm but supple and slightly grainy, the texture of the ivory-yellow pâté is creamy and velvety. Its rind is smooth with an amber color showing canvas marks. The affinage takes at least 100 days, so all the subtle aromas are realized.

Abondance can be eaten straight off, or added to salads or melted in Berthoud. A very special cheese, it pairs well with Malbec and Cabernet Sauvignon.

"Intensely fruity" seems like more of a description of the author than of the cheese.

s/he might be intensely buttery too!

The French have a reputation for sounding fruity.  And not just sounding fruity, I saw a clip on either The Daily Show or the Colbert Report (comedy/news shows in the USA) showing anti-gay rallies in France going on right now and some of the anti-gay protestors were dressed in a way that looked gayer than most gays dress in the USA.  Funny.

Speaking of that, a very un-gay French guy was at the office for some kind of technical product review. I had to update the link I posted to his pronounciation of Bucheron, above, because it didn't play.  But here it is:
bucheron pronounciation

It's obvious.

My favorite cheese is cheese.com.

#9 same

Danish blue

Any type you have handy, it’s all goooood.

This thread is a little too cheesy for me...

Oh for the love of cheeses guys, get some culture.

😂🤣

I just cut em. Mask up