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Originally Posted by Hitch
My parents adored Limburger. Smeared on a good rye, with onions. Oh, yeah...not something anyone did if company were coming in any time frame shorter than a week, lol. I've had it, but that was decades ago, and I've not really developed a taste for it.
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I haven't acquired the taste either. I think it's one of those things you appreciate because you grew up with it, and may not learn to appreciate if you haven't.
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I've heard about the Époisses, but haven't had the pleasure. I am a big Stilton fan. Mr. Hitch is not. (Of course, he is also ignorant of the joys of a homemade apple pie with cheddar, too, so...he's simply a heathen. Fortunately, he has compensatory qualities.)
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For me, Brie is top cheese, with Stilton second. (But Brie really needs to be served at the proper temperature, where it's just beginning to get runny. Too many folks serve it without letting it warm properly. If you serve it fresh from the refrigerator, you're doing it wrong.)
I like smoked cheeses, and have a "grew up eating it" fondness for American cheese.
I love a good homemade apple pie, and a good cheddar, but generally prefer them served separately. A scoop of vanilla ice cream is my preferred addition to apple pie.
An old friend, decades back, was a cheese maven, and had "cheese days" at the office we both worked at where he'd bring in a variety of them. Pretty much every culture in the world makes cheese, and some of them are very odd, like a weird Moroccan braided cheese I believe was made from goat's milk. In NYC, I can get
Queso blanco because it's a staple at places catering to the Hispanic market.
But then, if it's food, you can find it in NYC.
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Dennis