who all likes cheese

I like cheese very much, it taste good.

Cheese is truly divine! English cheese is the greatest, in my opinion, but I like Brie, Camembert, feta, smoked bavarian, and the odd bit of dolcelatte (when I'm feeling brave!!) too. Lancashire is the king of cheeses, but double gloucester, extra-mature cheddar, chaume and occasionally Stilton (again, when I'm feeling braver than I have to be to have dolcelatte!!) are great too. I just love the smell in cheese shops, and the wonderful big cheeses of different varieties, shapes and sizes. I just want to buy them all! Cheese is great!

i like most cheeses.

I too like it ,yesterday itself i had it.cheese is a dairy product and thus it is good for our health too.

I like American cheese but makes me act goofy. I seem to do a little better with the cheese that comes on pizzas, mozzarella. I'm probably lactose-intolerant.

I love cheese as long as it isn't American. Cheddar is one of my favorites

i like chese because it has many medicinal values.some tips and facts about cheese * Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma. * Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C. * Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air. * Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near. * Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving. * Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out. * Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil. * Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film. * Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.