[jaguar]

'Swiss' cheese is most commonly gruyere, good gruyere is truly wonderful, bad gruyere is very common outside Switzerland. Good cheese, is, as a rule, bloody hard to find, I know of only one proper fromagerie in London for crying out loud and they're sandwiched between a single malt wiskey shop and a cigar shop (I do love that street).

Good french brie is lovely but I do prefer a camembert most of the time. Proper aged chedder is close to a religious experience. Another thing you might find is a good fromagerie is Jersey Milk which is to milk what a ferrari is to cars, well worth a try. Good greek feta is wonderful in salads and on it's own and Petite Tomme is lovely. If you have a BBQ try a slice of feta on top of a mushroom and put it on the barbie for a few minutes, lovely. Of course my cheese credentials are runied by a perchant for that spreadable philly cheese stuff that comes in a tub.