I have in my kitchen, right now, four types of cheese and five types of cooking oil.

Status: wanker.

We're down to two types of olive oil, toasted sesame oil, bacon fat, unrefined cocnut oil, and butter. I might also want some good peanut oil, unrefined corn oil (amazing flavor) and walnut and grape seed oil. Maybe when the kids are older I'll have time to do proper cooking...

The kids are older.

In that case, I'm screwed.

Fify. :p:

Velveeta and canola. That's it.

Status: Poor.

cheese 5x including homemade goaty
oil 3x
Status: hippie/white trash hybrid

5 oils, plus margarine and shortening
3 cheeses, and 1 cheese substitute

Status: mostly a waste of good ingredients

Two types of cooking oil, butter, olive oil spread, margarine and lard - the last two are for baking.
Four vinegars.
And five cheeses (two of them blue), but then we are just finishing off a cheeseboard.

Oh and Mum's Kraft processed cheese slices, because she doesn't eat cheese.

Status: European

Hmmmm. One type of cheese, lurpak butter, olive oil spread, houmous

Status: bored.

From memory: vegetable oil, canola, peanut, 3 bottles of olive (might be all the same kind). American cheese, cheddar, monterey jack, laughing cow, blue spread, pre-shredded "taco" cheese.

How about vinegars? Red wine, rice, white, apple cider, basalmic, garlic infused, maybe more.

All above are in da house.

Vegetable, olive, EV olive
American, Swiss, Parmesan
Red wine, white, balsamic, malt, apple cider

Oops, didn't include malt in the vinegar (that's our table vinegar) or Parmesan in the cheeses - does it count if it's grated? I prefer it shaved myself, but then I don't buy it.

From memory, we have half a dozen oils, three of them are different olive oils, probably 5 different cheeses, and 3 vinegars.

I've been trying off and on over the years to find a supplier of a specific olive oil. But I'm too lazy to call a specialty store to try to convince them to import a case for me. Most olive oil tastes pretty much the same, but I had a friend give me a bottle of this stuff after they returned from Italy, and it was amazing. Something about the soil in the region gives these olives a very distinctive flavor and makes a really interesting oil. I used to use it on pizzas and for dipping bread. I'd gladly pay $50 for a bottle of the stuff.

I'm home alone for a few minutes and just did an inventory

7 bottles of vinegar in the pantry
-partially used really old cloudy apple cider vinegar
-brand new apple cider vinegar
-white vinegar
-red wine vinegar
-white wine vinegar
-balsamic vinegar
-rice vinegar

9 oils in the pantry
-5 various olive oils (some for cooking, some for dipping/dressing)
-peanut oil
-canola oil
-sesame oil
-cooking spray vegetable oil

10 cheeses!
-feta
-fresh mozzarella
-regular mozzarella
-string cheese
-white american cheese
-a wedge of parmesan that we grate into a serving bowl for the table
-colby jack
-monteray jack
-orange cheddar
-white cheddar