i’n Brazil we have almost 50 local cheeses like manteinga(butter cheese)(https://pt.wikipedia.org/wiki/Queijo-manteiga) sorry but no english links, minas cheese(https://en.wikipedia.org/wiki/Minas_cheese) coalho cheese(https://en.wikipedia.org/wiki/Queijo_coalho)
prato cheese(https://en.wikipedia.org/wiki/Queijo_prato)
and my favorite requeijão(https://en.wikipedia.org/wiki/Requeijão)
the last one its like a creamer cream cheese with a soft taste and with bread its wonderful. anyway cheeses are the brazillian snacks
Cool! Now that’s something I’ve never had…
Just remembered my 2nd favourite “cheese”. It’s a Cyprus cheese made from goats milk that I fell in love with while working in Cyprus for a while. It’s the first cheese I’ve come across that’s served grilled or fried in a dry pan as it doesn’t melt at usual temp… Halloumi, or squeaky cheese (squeaky while chewing) 
With mint and lemon or without 
I’m trying to imagine how this would taste, but then again, do I really want to know?
Back in 2010 had the privilege of being invited to a sheep dairy evening in Belgium. Cheese, ice cream, etc… All the alcohol in the world cannot make me forget that evening. To top it off the car wouldn’t start and I ended up having to sleep in a crowded room in a farm house that had the permanent odor of cattle shit.
The hilight of the evening… Fucking Tuvan throat music - may as well have listened to an orchestra of dental patients gargling
I tastes like goatey caramel. I really can’t be any more descriptive than that unless I start using other languages 
es un quesa que tiene sabe come de dulce de leche y cabron.
Although, in Mexico (and here in New Mexico) they do make a milk caramel from goat’s milk called cajeta. It’s tasty.
The thing with goat milk and things made from it - either you can handle the goatiness, or it’s the worst thing ever. I’m okay with it.
That’s not as awful as I had imagined. Surprising given Scandinavians eat such delicious (ahem) things like that Swedish fermented herring in a can (just the smell, dear gods) and one I haven’t tried myself but still: fermented, buried shark meat. I mean, come on
“Hey Bjorn.”
“Yeah Sven?”
“You know what would make this fish better?”
“What, Sven?”
“Fermentation.”
“Dammit Sven, you’re a genius.”
Never go to Minnesota. Why?
First, and aside: I am well familiar with how my European ancestors ate, and the long and storied tradition of things like Haggis starting as peasant food and becoming a national dish. But you know what? My family traversed an ocean just to live somewhere where an aristocratic dickwad couldn’t just nick the edible part of the cow and leave us with the lungs and liver. THAT’S LITERALLY WHY WE LEFT - SO WE COULD QUIT EATING SHIT LIKE SUET PIE.
Minnesotans today still eat and manufacture lutefisk https://en.wikipedia.org/wiki/Lutefisk.
Hell. No.
And seriously - Minnesotans (of Scandinavian and German origin, not the new immigrants from Ethiopia and southeast Asia) consider ketchup spicy.
Ketchup.
They also mostly suck at making cheese, which is weird because Wisconsin is awesome at at it they are neighboring states. It’s kinda like Belgium and Netherlands with beer?
As someone who lives in Minnesota, I would just like to say that I love spicy things and ketchup doesn’t even register on my radar. Can take pictures of the sriracha in my cabinet to confirm, if need be. (Just don’t feed me ghost peppers, that’s just stupid levels of spicy.)
I’m guessing that at least one, possibly both of the following items are in play
-
You or your parents are not from Minnesota
-
Your last name does not end in -son or -sen
so many cheeses to try. to answer the questions
local- lots of amish nearby. I like their baby swiss myself.
overall favorite- MANCHEGO! with some balsamic mmmmmm
They also mostly suck at making cheese, which is weird because Wisconsin is awesome at at it they are neighboring states. It’s kinda like Belgium and Netherlands with beer?
What is the problem with Belgium Beer?
I came back yesterday from a visit to Ghent and Belgium Beer is fantastic.
You only should have the stomach for it…there is a little bit more alcohol in it than in common known beer.
Nothing wrong with the Belgian bier! I’ve always heard that Belgium makes such good beer that the Dutch don’t really try 
You got me there. Originally a West Coast boy, from SoCal and Washington. I’m half French and the rest is a smattering of Anglo and German.
With mint, never tried with lemon.
Ever heard of the Reblochon?
It’s a cheese produced in the place of France i live in (near the Mont-Blanc), and quite popular since it’s been declined in tartiflette : a Savoyard gratin made from potatoes, bacon (lardons), and onions- ty Wikipedia
but it’s not my favourite, i’d say that Camembert, Gorgonzolla and Comté are those i like the most i’m a big fan of the Epoisse too (this one is very strong though)
Oh my, yes I have - I’ve had the French stuff (which is excellent), and we have a couple of US producers making it here as well - obviously it’s not the AOP, but it is nice to get it fresh.