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Sailor323

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If you like "stinky" red bacteria cheese, you can't do better than French Meunster or Willoughby (an American cheese). Sweet, rich, nutty. One of my faves
 

jswordy

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I can't believe I forgot to mention that one! Excellent choice!
Yep, has a nice buttery flavor and semi-soft. Very good. About your bacon gouda sammich suggestion, be sure to watch closely. That gouda melts quick! :D But it was tasty! I have enough for maybe 3-4 more of them...
 

sour_grapes

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+1 on Taleggio.

If you like Gruyere, keep an eye out for Comté. It is a bit hard to come by, but is lovely. And once in a great while I come across the more mild Tomme de Savoie.

For cooking, I actually prefer Grana Padano to its bigger brother, Parmigiano-Reggiano.

Mushroom brie (champignon brie) is an everyday fave.
 
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sour_grapes

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