Tailgunner on 24 December 2008
Parmesean is great, but I like asiago more. Love cheddar, feta, blue, brie, smoked gouda, havarti, cambozola (mix of gorgonzola and camembert), Kasseri fried to make saganaki, edam, oka, tillimook cheddar, Monteray Jack, Wensleydale, Ementaller, Swiss, ricotta, and the rest. I'll try you all eventually. Also any variety that has been smoked, or has had booze added. I've had a great Guiness Beer Cheese (probably cheddar), an Irish Whiskey Cheese (also probably cheddar), a cheese with red wine in it, and another beer cheese that may have been a wensleydale. Big fan.
"This is the deep-dish, delicious irony endured by the Nintendo stalwart: to see their platform of choice ascendant, even as their bright God turns his face away."
Tycho Brahe
