Please don’t flag this as spam……but if anybody is interested in French cheeses, I buy mine at fromages.com.  Their cheeses are just the way I remembered them in France. Especially the Maroilles.

No Problem. Spam & cheese kabobs are really good.
Fondue & Spam works also.
A Spam & Cheese Omelet maybe?

Today is National Cheese Lovers Day!
American’s are discovering what Europeans have known for centuries!
From an article on http://www.today.com www.today.com
 Specialty cheese sales have increased by double digits every year for the last 10 years, cheese consultant and author Liz Thorpe told TODAY.com.  That s a pretty profound statistic, especially when you recognize that cheese is the fastest growing subcategory of specialty food.
We Americans have moved beyond Velveeta!
Almost every supermarket has a specialty cheese section.
Here’s some lesser known types. Have you tried any of them?
Clothbound cheddar
Thorpe calls English clothbound cheddar a cheese that  you must try before you die. And no, this isn t the rectangular yellow stuff lurking in the dairy case. Clothbound cheddar is made in the form of wheels and wrapped in cloth for six to 12 months. It has a dry, crumbly texture with an earthy, nutty and sometimes citrusy flavor.
Manchego
With a mild but nutty flavor, this Spanish sheep s milk cheese is  compulsively edible, according to Thorpe. Manchego is readily accessible at most supermarkets, and Thorpe recommends going for the more aged varieties, which are saltier.
Taleggio
Thorpe calls this one  a gateway cheese because it s a good introduction to the world of “stinky” cheeses. Made in Italy, Taleggio is washed in salt water, giving it an orange rind on the outside. It has a pungent but buttery flavor without an overwhelming smell. 
Epoisses
And if you re ready to try something even stinkier, Thorpe recommends picking up epoisses, which she calls  one of the greatest cheeses of the world. This spreadable French cheese also has an edible, bright orange rind and salty, meaty flavor. Pair it with a fruity spread like fig jam or raisin bread for a bit of sweetness to offset the salt.
Challerhocker
Swiss cheesemaker Walter Rass created this butterscotchy variety of Appenzeller cheese, a hard cow s milk cheese traditionally made in the Appenzell region of Switzerland. Rass took that recipe and made it his own, washing his wheels in wine and spices, then letting them age for 10 months. The creaminess of this cheese when melted makes it perfect for a fondue party. 
 He evolved the recipe into his own unique creation, Moskowitz said.  It s a really forward-thinking type cheese.
Chiriboga blue
Made in southern Germany s Bavarian Alps, Chiriboga blue is a subtle, sweet and creamy cheese that s  great for people who don t necessarily like blue, Moskowitz said. The creators of this cheese are a husband and wife who run their own co-operative dairy, meaning everything that s in their products is sourced locally.
Killeen cheese
Another husband-and-wife team is behind the award-winning Killeen Farmhouse Cheese in Ireland, which makes a great goat gouda that s more typically found in the Netherlands.
 
SO, what’s the most Exotic Cheese you’ve ever eaten?
Tell us about your “Out of the main stream” Favorite.