Do you prefer a stinky cheese to one that's not? Do you enjoy eating a cheese that smells like burning rubber or one without any aroma?

We agree. Mozzarella is good for lasagna or pizza because it has a lots of other flavors. It melts well. We like the white EXTRA SHARP Cheddar..Tillamook particularly..an Oregon-based cheese and ice cream factory and blue-veined cheeses as well but my personal favorite? A triple creme cheese from France..."EXPLORATEUR". Haven't had it in years. When I lived in Playa del Rey years ago I'd visit a cheese shop in Marina del Rey that carried it and other imported cheeses too! It cost a bundle but well I've always been a foodie and I'd treat myself to it from time to time. It was HEAVENLY! Also and this has nothing to do with cheese. Ever eat ABALONE? Oh my gosh it has been DECADES since I did but boy oh boy what a delightful seafood. Thank you for your reply R! What kind of cheese does Maureen like best?

Abalone I can't eat - like all mollusks, I can't keep it down. It's the one food type I'm violently allergic to.
Maureen and I are both partial to Mersey Valley cheese, a sharp aged cheddar from Tasmania. She likes the pickled onion, I prefer the green peppercorn.

Oh my gosh R that's TERRIBLE! "Violently allergic" is very scary. Here is where I show my dumb. So does that include everything in a shell? Shrimp lobster clams oysters? Gosh and golly gee. Once upon a time on our first trip to visit our son who moved to Honolulu from Denver in 2007 he took us to a restaurant on the Beach in Waikiki(the Royal Hawaiian Hotel Mai Tai Bar) and we had COCONUT SHRIMP! Exquisite. I suppose your allergy is like those with peanut allergies that can be deadly. My son has an anaphylactic reaction to pecans and walnuts. We learned that early on and it is terrifying. Several times I rushed him to the Emergency Room to get a shot of Adrenalin in an oil base to calm things down. He carries an Epi pen with him at all times. Just in case. He swells up outside and inside and within an hour without treatment everything could close up inside and he wouldn't be able to breathe. I expect your allergy could be life-threatening too.  As for your cheese favorites we have a Sprouts market locally and they carry all kinds of imported everythings. I'm going to write down what you listed just to see if by chance they might carry it and if so we'll buy it and try it! Thank you for your informative reply R. Do you have some in the fridge right now? :)

Crabs, lobsters and freshwater crayfish (yabbies) are fine, they're crustaceans. I particularly enjoy the latter when it was alive an hour before and just come off the coals of a campfire. Different phylum. I can also eat shrimps/prawns, but don't. They're bait. I stick them on a hook to catch something more substantial.
My mollusk allergy doesn't cause anaphylaxis, just violent nausea. Abalone, oysters, mussels etc. Bee stings are what I carry an epipen for.

Oh I see R. CRUSTACEANS are safe...mollusks are not. I've never had crayfish or mussels. I tasted Oysters Rockefeller once and thought it was delicious. But swallowing RAW oysters? Just the thought of it makes me queasy. How does one "taste" what one doesn't chew? I bet if you'd tasted the coconut shrimp you'd have liked it unless you dislike coconut. Of course the MAI TAIS didn't hurt. I think we had a couple of them. Thank you for the informative reply. As usual I appreciate it bigly! You know the pediatrician told me my son would OUTGROW the allergy by the time he was three! Sheesh! What a quack! :)

You do realize Rosie that all the bottom feeders in our oceans ,sea's ,rivers ,lakes and reservoirs and contaminated with micro plastics and god knows what other chemicl human waste products that get dumped in the worlds water courses....
Every big thing eats someting smaller and all end up back on our own plates in one way or another....
pollution doesn't go away.....it just metamorphosizes in to something that can't be seen or tasted...  

This information is pertinent to what I wrote because? How does it connect please and thank you.

Opps....I think I must have been replying to another of your question Rosie...
I love cheese and try as many as I can ...I like both soft and hard cheese.....there are some I don't like much and otheres that I think are inedible.....I never know though until I try them..With 1800 plus different ones to try...it will be ages before I can give you my final answer..:( 

No worries D. Implied in my question would be the qualifier..."Of chose you have tasted". Now can you answer it?  We like blue-veined cheeses including your STILTON. Do you like them too? Thank you for your reply and Happy Thursday to thee! :)

I like them very much and more than just plain chedder...I like feta and Haloumi and soft chese to.....
I draw the line at some of the French cheeses you can buy in France....they come in very wafer thin boxes....  
We went to France on a day trip and bought some home for my parents.....as I walked in to my parents home caring it ,my mum was up stairs and she shouted down to me...."What ever it is you got,take it out of my house" The smell or stench from the cheese was so over powering...she could smell it as I walked through the goor...lol

Oh my goodness that doesn't sound remotely appealing to me either. I cannot imagine tasting anything that stinks. I have never smelled "Limburger" cheese but I hear it smells like armpits without deoderant.

Of course we love Halloumi as you know and Feta as well as double or triple creme Brie. There was a cheese we used to get years ago called "Breakfast Cheese". It was made domestically at some dairy in California I think. It was quite delicious but I haven't seen it in decades. I guess I'll Google it and see if it still exists. We like extra sharp white cheddar that Tillamook produces. They are located in Oregon and also make ice cream but I've never had any. Thank you for your thoughtful and information-filled reply D. You know I"m a Foodie so talking about food is among my favorite things! :)

There are countless thousands of different cheeses throughout the world Rosie....even in a small rural places in England there are small farms that specialize in making their own varieties.... 
Soft and hard I like them both..:)

I know. When my son was in Paris in 2001 he'd have a fresh baguette with some sort of cheese and coffee each morning. He said there were some delicious cheeses he knew I'd like but they would not travel well. They were not importable from Paris apparently nor did he have any way of getting them to me. From Paris to Los Angeles is a very long way. If I were exceedingly wealthy I wouldm't mind traveling the world to eat at the "best" places on the face of the earth. Out-of-the-way treasures only locals knew about as well as the famed acclaimed 3 star or 4 star restaurants. If only. Thank you for your reply D! :)