Young cheese on sandwiches or toast. Just my grocery store's own brand though. I particularly like it when the bread is warm and the cheese just barely still cold and maybe starting to melt just a little bit.
When I make my own pizza I generally mix mature cheese for extra flavour together with mozzarella.
Brie and goat cheese can be great too, in certain situations. I quite like goat cheese with mushrooms for instance.
(Gotta love the choice of cheese we have here in the Netherlands btw. )
Favorites include Parmesan, Cheddar, Feta, Beemster, Queso Fresco, Tilsit, Passendale, Emmenthal and Halloumi, though some of those mostly as ingredient in a personal fave dish, not so much on their own.
So many. The best all-purpose cheese is a sharp yellow cheddar. Goes on almost anything. Mozzarella is the best on pizza, for sure. The best cheese for salads is blue, strong and crumbly. I even like some swiss on certain burgers or sandwiches. I had a mac and cheese at a restaurant last week made with goat cheese, it was so damn good. There are very few cheeses I don't appreciate one way or another.
hmmm, big fan of Cheddar and Brie. or better yet, goat brie.
Also, i dont really know if there's an official name for that, but here we have this cheese curd, but it have to be squeaky, and room temperature, but have to be eaten less than 48 hours after production. This is the ONLY cheese allowed in a decent poutine.
I'm chilean, so due to our health regulations we don't have a large selection of cheese (can't sell products made from non-pasteurized milk). We do have local variety of cheese (specifically, a type of Gouda) called Chanco, which is pretty good, not very agressive but with anough taste. Regularly though, I eat "mantecoso" (white, soft, and smooth). Looks like a chilean thing since I can't find a direct translation (a direct, "brute force" one would be "lardy" or "buttery).I really like goat cheese also, but it's pretty expensive, sadly. Nice and strong though. I've acquired a taste for Gruy?re too and really, anything that tastes strong, like garlic, onions, and spices in general.