Blarney cheese - it is a typical good white cheese. It is slightly creamier and slightly softer than cheddar, but it practically tastes the same. Pretty good

Gruyere - Applewood smoked - slightly softer than cheddar. Honestly, it just tastes like if smoked cheese was its own flavor. It's not bad, but it doesn't stand out anyway other than tasting like it's smoked. It's good

Spicy smoked Gouda - really great! Firm with powerful smoky taste and a great noticeable, but never overwhelming, spice to it. Best at room temperature. Great with crackers

Monterey Jack - white - creamier, more flavorful form of cheddar but very faintly sweeter. Texture is slightly softer than cheddar. Very good

Asiago - with rosemary and olive oil - solid like cheddar. A tastes like a parmesan with increased saltiness and creamier. Slight sweet twinge at the end and a slightly bitter aftertaste. Pretty good. Probably pairs well with all sorts of food

Fresh Mozzarella - VERY mild. It's good with a softer string cheese texture. It either needs to be alone or used in enough excess to taste. Feint sweetness? Good but not great

Mobay- sheep, goat, grape vine ash(?) Softer but not a cream. Creamy feeling, unique, moderate,pleasant taste. Almost cheddar like taste and feeling at first, blending into a melted creamy cooling taste of sheep and goat, finish with a mild but distinct goat taste. Great

Jarlsberg - cow. Tastes like sour rancid walnuts and cheese. It isn't very good. Stronger and worse than Swiss cheese

Goats milk Gouda Mild and pleasant. Cooling sensation when eating. Very mild goats cheese taste but it is more an aftertaste. Firm. Good with crackers

Old Amsterdam Gouda Strong and sour. Very firm. Not great

Snofrisk - 80% goat 20% cow. Spreads like cream cheese with a slightly drier texture. Mild flavor but very satisfying. Ideal with crackers

Goat cheddar. Stiff like cheddar. Same goat cheese taste, but the effect is more mild because it does not spread over the tongue. It's good

Burratta with black truffles. Mozzarella wrapped over a softer cheese mix with the truffles. Very awkward mix of textures but fantastic flavor. Stored in liquid? Hard to eat just a little Because there is so much in one section and I don't want it to break apart. Great with crackers

Honey hot Gouda. It's a strong flavor. Regular gouda firm-ish texture. Sweet just clashes with the savory. It isn't good to me

Teleggio. Soft. Kinda stinks. Reminds me of blue cheese but more sour and stinky. Some small addictive quality in the aftertaste. Mild mold taste. Tastes way better with Ritz like crackers

Menage. Combo of cow, goat, and sheep. Stiff like cheddar. Not a strong or distinctive flavor. A bit bitter. Pairs with crackers. It's ok

Fontina. Like a more flavorful mozzarella. Fantastic taste but not overwhelming. Stiff like regular cheese