I hereby declare this the official cheese thread of the Chef's Chateau.
Cheese is something I've an obsession with. I remember I was watching Food Network and someone mentioned using this stuff called Parmigiano Reggiano. So on our next outing to Central Market (the greatest grocery store of all time) I insisted we grab a slab of it. So we did. I was in love.
After that, we started buying more and more exotic cheeses, eventually asking one of the food guys which he liked and he introduced me to what is, in my opinion, the greatest damned cheese in the world. Manchego. It's a sheep's milk cheese from Spain from the region in which Don Quixote lived (La Mancha) and it is delicious.
It's a harder cheese, like Parmigiano, but has is much mellower. It's just about the best cheese in the world. I find the curado variant the best (basically the cheese that's been aged six months). It is a great multipurpose cheese. You can grate it over just about anything, but at the same time you can eat it with some good pears (I love pears and cheese) or crackers, if you're into crackers. Of course, I find it best served by its lonesome with a good red Spanish wine.
So basically, ITT we discuss cheese, the best food ever.