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Back in Denmark there is a much wider "cheese flavor scale" than I have been able to find here in the US. My preference is slightly above the middle (if that makes any sense), but the closest I get to that here is when I occasionally find a good Fontina. Years ago my local grocery store carried a great Spanish cheese that was almost spot on, but they no longer have that available.
It's funny, the grocery stores here in California and Mexico actually have an assortment of Danish cheeses, but it is usually limited to Blue Cheese (which I cannot stand), Fontina, Havarti (that's for kids), Brie, Camembert (eeew) and Feta (for salads).
"When you don't know what you're doing it's best to do it quickly" - Jase #DuckDynasty
It's difficult to find these days, but I've long enjoyed Win Schulers "Bar Scheese"[^]. My stepdad's father used to send a crock from Chicago a couple times a year, and we scarfed it down in an evening. While the recipe was a family secret, I was able to come close to matching it using very sharp cheddar cheese, port wine, and strong horseradish. I think I still have a couple of the original crocks - they don't offer them anymore, sadly.
"Why would anyone prefer to wield a weapon that takes both hands at once, when they could use a lighter (and obviously superior) weapon that allows you to wield multiple ones at a time, and thus supports multi-paradigm carnage?"
Whatever your type, just go for a decent quality cheese with real flavour.
I enjoy brie, Cheddar, Wensleydale, Stilton, Shropshire blue and Green (or Blue*) Wensleydale as my 'standard' selection of cheeses. A good goat's cheese also takes some beating but that's fantastically expensive so I don't typically buy it.
*: It used to be called 'green', although it's a blue cheese similar to Stilton. It went through a short rebranding phase as 'Jervaulx Blue', and now it's 'Blue Wensleydale'.