As random as it sounds, for my final blog post of the semester, I thought it would be fitting to talk about something I’ve mentioned in previous blog posts–my love for cheese. I love almost all types of cheese and when asked what my favorite food is, I’ll respond by saying “anything with cheese”. In spite of the not so pleasant smell as I walk past the cheese section in the supermarket, cheese tastes delicious and I believe a meal is not complete if there is not cheese. For example, I would not eat French Onion Soup if there were not cheese melted as a layer on top of the soup. I eat eggplant parmesans particularly because of the parmesan cheese that is on the top. With that being said, there is a wide variety of cheeses and each type seems to go well with a certain type of food or compliment certain foods that are prepared in particular ways. For instance, I believe cheddar cheese goes well in a grilled cheese sandwich with tomato soup, as small cube-like chunks served with crackers served as h’orderves, and in macaroni and cheese. I suppose it depends on one’s acquired tastes and personal preferences, but these descriptions include the different ways I normally eat cheese. Personally, I became aware of different types of cheeses at different points in my lifetime–for example, I did not try provolone cheese until around the sixth grade and now I love to eat provolone. This brings me to provolone, which I love to eat on sandwiches and have always been fascinated with its circular shape.One of my favorite types of cheese is mozzarella, which I love to eat in Mozzarella Sticks, with tomatoes served as an appetizer, or in a tomato, basil panini. I will eat fresh mozzarella in salads, with olives on New Year's Eve, or simply by itself. I am the type of person who would eat cheese by itself. I remember when I was young and naive I cut up sharp cheddar and heated it up in the microwave trying to make a “nacho” type of cheese and ended up burning my hand by the end. However, to this day, I do not regret my decision because it tasted terrific with some chips I had in the cabinet. Another one of my favorite cheeses is champagne cheese, which I first bought from Wegmans for a New Year's celebration and I ate it that evening with grapes and was pleasantly surprised at its wonderful taste. Then there is bleu cheese, which took me awhile to get used to. However, now I like to use it as salad dressing occasionally and use it in its traditional form–with hot wings. I have had cheese in many forms and prepared in various manners. I have had sharp jack cheese to add a “spicy kick” sensation, I have had melted cheese on pizza, in macaroni, on mozzarella sticks, in nachos, and many other forms. I have even had four cheese macaroni as well as pizza, which evidently incorporates a lot of cheeses. I have had brie cheese as well, which has taken me some time to get used to. Although I love most cheeses, there are cheeses that are not necessarily appealing to me. These include cottage cheese, feta cheese, ricotta cheese (which I usually would eat if it were in lasagna), the cream cheese often used on red velvet cupcakes (although I like cream cheese on bagels), and cheesecake. I could go on and on about different types of cheese, but there are cheese that I hope to try in the future such as gouda, asiago, and gorgonzola cheese.