😄 🥰
As a kid of the late '50s, mostly early '60's American Cheese was our cheese. In the early '60's I also started eating our 1st & 2nd gen Greek American heritage cheese - feta; which then was only sold in Greek Foods Delis.
At some point I ate pizza around 11 or so years old, so discovered mozzarella. Then in my early teens - cheder, Swiss, maybe we had parmesan, too.
But then my mom had a Cheese of the Month Club in my mid teens! Ha, haaaa we had different Harvartis, Gouda, blue cheese (not me, just her), and other stuff.
At the supermarket we also got Munster.
When I had my first Post College job - I heard about a fabulous Cheese Shop on Chambers St (NYC) - extra sharp 😍 chedder, chedder w 😍 garlic! And they had a Cheese based Restaurant upstairs! One time I had a cheese & fruit board - tried my first brie. And eating in Greek restaurants having 😍 Saginaki - a melted flambed dish using kesseri or kefaloteri.
Since then I've I've been to first Fairway, Westside Market, and way later Traders ~ all that have big regular, and specialty sections including cheese. I got to try more - like 😍Manchego! Traders 3 Spanish Tapas Sampler (includes manchego).
When I was visiting in Switzerland in '16 my uncle would
bring back cheeses, including some local Swiss, local village cheese from France which was less than a mile away.
I plan to keep on trying new ones as long as I can.
What *fun* it's been! 😁
😋
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