Cheese Pleese!

cheese in Moscow...

..here we have SULUGUNI (from Georgia) original made from goasts / sheep milk, now from cow's milk. sort of a firm mozzarella, in 1 kg 'wheel' size. slightly salty / little tangy. comes also in smoked variety!best of the best!
'CHECHIL' another local cheese. sort of like long shoelaces, smoked and braided, you can eat it like popcorn ( meaning never get enough of the stuff)
but best of all, something my granny used to make (when i was a kid in austria. and it is still made there)
crumbly, farm style cottage cheese, finely chopped pickles, onions, garlic and parsley. red mild paprika, salt, peeper and a few caraway seeds. if to dry make creamy with 40% sourcream. a spread i will kill for ( at least here i can make it myself)
and in summer, i make about 2-3 kg of this cheese. spread it out on a cookiesheet. cover witha mousselin cloth and let it 'ripen' in a warm place for a week. untill it is runny.
than slowly 'cook' it on very loww heat.pour it into a form. let it cool. the smell is awfull ( my wife always threatens to divorce me) but the taste is out of htis world!

I love cheese, and all dairy. My top favorite (if you could only take one kind of cheese to a desert island) is parmigiano, and a close runner up is cheddar. Then all the rest. Gorgonzola, aged fiore sardo with whole black peppercorns, etc etc. The funniest name was one my daughter got in london in this amazing neals yard cheese shop with hundreds of kinds of cheeses in it. It was called "stinky bishop". It became popularlized by the wallace and grommet films.

I made a post about cheese a long time ago. I feel badly because as much as I would like to be a connoiseur of cheese I have a hard time with it. If it's not generally a mild cheese I find it unpleasant. It may be that I have bad taste buds in that respect. But sharper cheese taste to me like iodine soaked in cotton in a doctors office. I would love to be like my wife and mother (hey....watch it!) in that they love good sharp Bleu cheese, but alas I just can't do it. I am relegated to the sidelines :(
Any advice for training my palate to appreciate something other than cheddar or a triple creme?:confused:

Chrose, I've been told by French friends that I eat cheese "like a child". I also can't tolerate the snoot-ful of ammonia that you get from old, runny cheeses. I can eat some blue-veined cheeses, but only on occasion and in small amounts. Our cheese boards would be compatible, but others with more "refined" tastes would be quite bored I'm afraid!

I love the Finnish cheese you heat up (forget the name); very sharp cheddar (the only old cheese I love); young brie (no camembert, thank you); grana padano (I like it better than Parmigiano Reggiano- don't tell anyone!); and some aged gouda. Naturally I like really young cheeses like mozzarella, cottage, cream cheese and ricotta.

Cheese, like wine, is available in one of two groups; good and bad. Cheese, like wine, should be paired with other food(s) on the menu. With the Internet as a resource our access to cheese (like wine) from around the world is unprecedented. If you haven't yet tried it, search the Internet for cheeses you have never tried and place your order. The fun is in the adventure. The reward is in the experience of finding the one good cheese that you have never before tasted and will forever wish to taste once more.

"Juustoleopa"?