Cheese, Please - Different Types of Cheese

I am personally a big cheese fan and so is my husband.  We love trying different types of cheese and anytime we travel we always go to different cheese shops.  These days, it's pretty expensive to buy cheese, especially if you eat a lot of it, but it's so good, who could say no?  Here is just a brief look at the different types, maybe you can add some to your next meal.  The best thing about it is, it seems to make almost every thing taste better!

Blue-Veined Cheeses
Gorgonzola: An aged, distinctively sharp semisoft cheese with a creamy interior streaked with blue-green veins.  This is excellent for dessert, in salads, or tasting with a full-bodies red wine.  It also teams up naturally with pears and walnuts.  When it's aged over six months, Gorgonzola takes on a strong aroma.

Maytag Blue: The best-known American Blue cheese (made by the same Maytag people who make wahing machines)!  Ivory-colored blue cheese marbled with blue-grey veins.  It has a tangy, slightly sweet flavor with a firm, crumbly texture.

Stilton: A blue cheese first sold in the small village of Stilton in Huntingdonshire, England.  Stilton is made from whole milk and is allowed to ripen between four to six months.  It has a creamy blue-green veined interior that is slightly crumbly.  It's a rich creamy, cheese with a pungent bite.  It's best enjoyed with a glass of port or full-bodied red wine.

Soft Cheeses
Goat Cheese: The French call this pure white goat's milk cheese chevre.  It's sold in many shapes, but logs are most common.  It has a distinct tart flavor and is sometimes coated in edible ash, herbs, or pepper.  Store this cheese tightly wrapped for two weeks in the refrigerator.

Feta: The classic Greek cheese.  It's salty and sharp, firm and crumbly.  Feta is usually sold pressed into a square cake and packed in brine.  It's great crumbled over a salad or on pizza!