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A good real mature Parmesan is also great in a lump, not just for grating. Bite off a walnut-sized piece and simply chew it slowly. Can also be eaten with a coarse bread with a few drops of extra virgin (green) olive oil sprinkled over it.
Personally I'm a fan of Brie or double cream Camonbert (which are very similar, but not the same...) But you must also take into considderation cheeses like gouda, borsine, and yes even chedder and it's overwhelming variety of flavors from mild to sharp aged and not...Of course one can not forget the simplicity of a good mozarella for a bit of grilled cheese...
A good cheese quote:
"Gourmet cooks still make grilled cheese, granted we do use five cheeses, but hey live learn and eat good!"
~Sethos
"...and in the next instant he was one of the deadest men that ever lived." – Mark Twain
I know the name, so I'm sure I could get it here. I'm not a big cheese fan, and especially not the softer ones. Gouda (young) is OK occasionally, and harzer - dunno if it has an english name. it's translucent and has almost no fat (1%), very strong smell.
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