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Which Soft(er) Cheeses would you recommend to a Hard/Sharp Cheese fan?

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Which Soft(er) Cheeses would you recommend to a Hard/Sharp Cheese fan?

ShowUsYourRack | Jan 1, 2014 12:47 AM

I primarily like the Harder, Sharper, Aged Cheeses in my past year's relatively new exploration. Considering that, I'm also still willing to start trying some Soft(er) Cheeses, ya see? I prefer a somewhat Salty taste similar to how Cheddar tastes, so that would be a good place to start. A recent favorite of mine is Norwegian Jarlsberg too, so hopefully you'd know of something similar to that just as well.

No offense to the majority of Italians, but I believe that the Italians more often than not make an inferior Cheese over many other regions. Romano, Asiago & a few others that I've tried just won't cut it & many of them bring a real bad taste to my mouth whether cooked or at room temperature, ya know? To each his own though. My favorites just might be someone's least favorites and so on.

What are the Cheeses that you'd recommend me, no pun intended, dipping into? I'd like to hear about all of your experiences with them whether you still enjoy that Cheese or if it was just a one time thing or an extremely rare, long distance sample. Thanks for those of you who take the time to help me out discovering something new & hopefully enjoyable. What've you got?

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