Any recent Cheese Thread? I'll start...

[Morbius]

5. I love cheese.

But the variety I prefer depends on the usage; what am I doing with it. If I am making pasta alla gricia (which I do with bacon, as guanciale is prohibitively expensive when it can be found), I've got to have pecorino romano. If I'm eating spaghetti with a nice, meaty red sauce, parmesan is great. If I am eating lasagna, I want whole milk mozzarella and ricotta (and a little parmagiana reggiano for the top). For pizza, I like a mixture of skim milk mozzarella and whole milk mozzarella. And here I'm just touching on Italian foods.

For snacking, I discovered in the last couple years a cheese called butterkase, which is Dutch in origin (as you might guess from the name). It starts off with a cheddar-like taste but finishes in your mouth with a buttery note. It's incredible with grapes.