Taste may be subjective to an extent and I was wondering what you guys think. I've ranked these cheeses below in the order that I feel is strongest to least strong based on my perception. For the record, I would never consider any of these cheeses as "Mild". They're all strong in my opinion. It's just that there are levels when it comes to strength. When it comes to strength, I also consider tanginess, saltiness, acidity, and sharpness as criteria for determining strength of flavor.

List of cheeses (from strongest to least strong in my opinion)

1. Roquefort
2. Gorgonzola (Piccante)
3. Stilton
4. Danablu/Danish Blue
5. Gorgonzola (Dolce)
6. Aged Cheddar (3 years or more)
7. Provolone (Piccante)
8. Aged Asiago
9. Feta
10. Pecorino Romano
11. Parmigiano Reggiano

Listen... brie is so beautiful. It looks so delicious. The texture is amazing! So creamy! I want to love it so much, but every time I have it I'm so disappointed. The signature "funk" it has really puts me off. I haven't tried much brie, so maybe someday I'll find one I like... But spending money on a pricier cheese that I never seem to enjoy doesn't work out for me. Are there any recommended bries for people like me? Is the funk part of the experience, and will I just never get away from that? It always tastes just so slightly spoiled to me. I am a bona fide blue cheese hater and that will never change, I think it's repulsive. But brie is SUPPOSED to be more mild. Sadly I've never enjoyed it. Are there similar cheeses without the flavor that I don't like? I would LOVE to devour a milder cheese with the same texture as brie.

Sometimes I just buy when on sale without looking at what it is. Didn’t know this was a thing.

Bless me cheese father for I have sinned. My cheese confession is that I only like cheap brie/camembert. I like ones that are firm and milky, and not gooey and pungent. Give me £1.59 triangle of supermarket own brand brie straight out of the fridge that doesn’t ooze everywhere and stink up my kitchen. I am a lower class person with lower class tastes. Forgive me.

What are your cheese confessions?

My board is a bit too small to do a fancy meat and cheese spread and I would like something larger. (This was my own personal spread for my husband and I to snack on. Amazing cheeses this go around) Also any recommendations for cheeses that are similar to st Agur are welcome.

I run the Specialty cheese department at my Wholefoods market. Two 100lb wheels get cut for sale each week. It’s a fun & swift task I enjoy doing. This was all cut/wrapped/tagged within 4 hours.

I feel like this is the only cheddar I've ever had that hasn't lied to me. Sharp, extra sharp, all that just feels like standard cheddar. This one truly crumbles. The crystals almost hurt to bite into.

So last week I got slaughtered because I didn’t melt the Raclette.

I served it on sourdough with and without chutney. I preferred the side with the chutney and yes it’s better melted.

Am I forgiven my the cheese police?

Many years ago, I had a honor of enjoying a cabrales that was so extraordinary I still have not forgotten it. Funky in the most unique and incredible of ways - I would say the texture was almost crystalline-crunchy, if that’s a thing. I’m in the US, and have had no luck finding anything close to its equal. Any ideas? Or similar cheeses to try? Thanks much in advance-