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Ooooh, difficult question. I guess the first three that come to mind would be: Havarti (the creamier the better), Shropshire, and Brie de Meaux (Brie is at its best when it's made from raw milk.
Honourable mentions: Moliterno al Tartufo, Pecorino, cumin seed Gouda, and sheeps milk cheeses.
When I am out road tripping I often stop at cheese mongers and try something new. The best cheese is made from raw milk imo.
as someone who is cheese-indifferent/neutral, this makes me feel like I am missing out on a vibrant cheese subculture.
made me remember when Russia was sanctioned in 2014 and they were bulldozing and destroying all foreign cheese (and other food) - https://www.npr.org/sections/thetwo-way/2015/08/06/430043765/we-will-bury-you-russia-bulldozes-tons-of-european-cheese-other-banned-food
cheese lovers were devastated lol
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