I am not eating much cheese these days, because I am trying to stay low fat for now (at least through the Summer, so I can eat fruit). However, my friend Jason asked what cheeses I like and had brought to a party one time, and that produced this list. I thought it might be a good idea to post it here as well, in case people are looking for good ideas for cheeses:

Mimolette - Orange hue and cantouloupe-type rind. A french cow cheese. Slightly tangy with a crumbly texture.

Chimay - Trappist monks make this cow cheese, one of my favorites. The rind is washed with Chimay beer rather than ordinary spring water. Semi-soft and has a nutty, well-finished flavor with just a hint of hops and malt. While its aroma is quite strong, the taste of the cheese itself is somewhat mild but not at all bland.

Etorki - A mild yet flavorful sheep's milk cheese from France. Semisoft, sliceable, with a creamy taste on the palate.

Unie Kaas Robusto - Made in the Netherlands, an aged gruyere. It is a semi-firm cheese and it has little salt crystals in it and is best when sliced thin.

Boucheron - My favorite goat cheese. Made in France, it is a strong and creamy chèvre. Semi-aged, produced as short logs that are sliced and sold as small rounds. Ivory-colored pâte surrounded by a bloomy white rind that is edible. Soft, but semi-firm in texture.

Drunken Goat - From Spain. A semi-soft artisan goat cheese with a smooth violet rind which has been soaked in Doble Pasta wine for 48-72 hrs. Aged about 75 days, it has a sweet, smooth flavor.

Old Amsterdam Aged Gouda - My favorite hard cheese. Made in Holland, this cow cheese has a rich, nutty, robust flavor and firm texture. Usually with salt crystals embedded in it still, and sometimes small swiss-cheese-like holes (caused by the salt I believe).

Extra aged Manchego - A sheep cheese, made in Spain. Has a sharp, nutty flavor and a firm, slightly brittle texture.