Moon CHEESE!

[baloki]

If you could be any flavour cheese what would you be?

[Angstwolf]

Muenster.

[KJ Fellie]

Pepper Jack.

Isn't this more of a game?

[Richard K Niner]

*wishes he remembered all the names from Cheese Club*

[Holyman83]

Pepper Jack!

[KJ Fellie]

*wishes he remembered all the names from Cheese Club*

Maybe this will help.

Holyman, you just want to be as cool as me.

[Richard K Niner]

*wishes he remembered all the names from Cheese Club*

Maybe this will help.

Not really; it only names three cheeses, none of which I've been around the cheese club long enough to try.

*resigns to browsing Wikipedia*

EDIT: Guess I'll have to go with Havarti.

[Tom Flapwell]

Wisconsin sharp cheddar.

[KJ Fellie]

*wishes he remembered all the names from Cheese Club*

Maybe this will help.

Not really; it only names three cheeses, none of which I've been around the cheese club long enough to try.

*resigns to browsing Wikipedia*

Must not have been the full version then.
I have it on CD.
Behold:

Cheese Roll Call

A world of cheeses
Deliciously made for you and me
Flavors like Provolone and Brie
Each with its own ethnicity
So many cheeses
Are available all around the world for you to eat
Especially good with crackers and meat
Anice yummy treat
Thousands of cheeses
The texture of some can be real gooey

Others are quite firm and chewy
Some are better when mildewy
Bountiful cheeses
When you take a whiff a few
Will make you want to spew
Especially strong is the cheese Remoudou
A real stinkeroo

It's incredible just how many kinds there are
From countries near and far
It's really quite bizarre
Now from the mouths of cheeses big and small
We proudly present to you
The cheese roll call

G'day! I am Australian Cheddam, an
innocuous, golden yellow, rindless block
inspired by Cheddar and Edam!

Welcome, Cheddam!

I am the British cheese, Wensleydale, lightly
presses and smooth textured with a subtle
milky flavor which is clean and refreshing.

Welcome, Wensleydale!

I am the German cheese, Edelpilzkase, a fine,
blue-veined cheese with a pale ivory paste
and very dark veins traveling vertically
through me.

Welcome, Edelpil... Edilpil... oh... welcome!

I am the French cheese, Brie, a soft,
unpressed, naturally drained cow's milk with
white rind flora, molded into large flat disks
and ripened for three to four weeks.

Welcome cheeses! I want to eat you all!

Oh, how I like my cheeses
Cheese from around the world
Cheese is the taste that pleases
Cheese from around the world

Oh, how I like my cheeses
Cheese from around the world
Cheese is the taste that pleases
Cheese from around the world

Around this great big world
Around this big cheese world
Around this great big world
Around this big -- cheese -- world!

Ummm... yummy! NARF!


Seems like more than three, but not a lot. Stomach is growling now. Going to find something to eat.
Yes, it did take a little while to type all this.

[Fritz]

American

[Muninn]

I like all the cheeses not named in that Monty Python cheese shop sketch.

[nickspoon]

Emmenthal. It is the greatest cheese in the world.

[SotiCoto]

Apologetics-Impaled-On-An-Electric-Fence flavour.


I figure that a great many abstract things can have a flavour, and that flavour could in theory be applied to cheese...
... so why not?


Oh... and I forgot...
The cheese has to be left in the freezer for two days, then on the kitchen surface for another two... before being returned to the freezer unit.

The texture is important.


.... And add the hair of a Capibara to the top.

[datherman]

Wisconsin sharp cheddar.

Personally I prefer Klondike brick cheese.

[osprey]

Blue.