Brown Margaret wrote:

> Lately, Mine is P'Tit Basque- a sheep's milk cheese from the Pyrennees.
> It's buttery and nutty,
>
> Your faves?

The one we eat most often around this house is old cheddar. Parmesan (the
real stuff) is a cooking staple. We also use a lot of feta, chevre, brie,
Danish blue and Roquefort, Camembert and Oka. I suppose I could come up
with a lot of exotic cheeses to add to the list, but this is the stuff that
we eat a lot of, so I guess that would qualify them as favourites.