[Watser?]

I always have some Gouda in the fridge, usually old (there are about 5 classifications based on age), with stronger taste. I use it for sammiches, grilled cheese sammiches and also for grating over some foods.

I eat Feta with Greek salads and some other salads, also use Parmasan for grating sometimes. And sometimes I buy French, Swiss or Belgian soft cheese for teh yum, like Brie or Camembert or Bruges Blomme. I also like Trappist much, a cheese made by monks in Belgium and the Netherlands.