My personal favorite: Havarti with Pepper.
http://shop.fofarms.com/images/havartipepLRG.gif

some of my favorites...

http://z.about.com/d/greekfood/1/0/-/5/feta_499.jpg
feta

http://www.thenibble.com/REVIEWS/mai...embert-260.jpg
camembert

http://www.thedailygreen.com/cm/thed...calcium-lg.jpg
romano

i'm usually not that big a fan of hard cheeses like parmesan, but there's something about romano that rings well with me. delicious on Italian foods.

^Feta:) Love that stuff. Especially peppers stuffed with feta, that's just awesome.

there is one thing i'm confused about -- is it supposed to be a goat cheese? because i've tasted some pungent stuff marketed as feta and it tasted more like gorgonzola than what i typically associate with feta. not nearly as good as what i'm used to.

I'm not sure. I'm not a huge goat cheese fan at all, but I love feta. I also enjoy brie and Manchego

http://cheesemonger.files.wordpress..../manchego1.jpg

http://farm1.static.flickr.com/218/5...5baa161a58.jpg

a
FETAFETAFETAFETAFETA

I love freshly grated Parmigiano-Reggiano on just about anything: pasta, salads, soups, in risotto.

This thread inspired me to bring a Brie and green apple on a baguette sandwich to work today. :)

Unpasturized brie has always been my favourite cheese.

Sadly it's illegal in most places now :(

As is Casu Marzu but I don't fancy eating that
YouTube - Gordon Ramsey - Maggot Cheese - F Word

Ooo good choice, I haven't had that since I was living with my nan in Wales. Yeah you're not gonna be able to get that anywhere in North America unless you know a guy who knows a guy.

There is a brie called Brie de Nangis which is pasteurized but the most similar to unpasteurized that I've tasted. The paste is firmer than unpasteurized but it has that same very sweet yet savory mushroomy quality. It comes from Ile-de-France, a/k/a Brie capital of the world:

Brie de Nangis