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I wouldn't say I "know" cheese, but I know what I like. I have a hard time believing there is such a thing as "high-end" cheese. As long as it's real cheese and you like it, that's high end.
My preferences tend toward good firm and semi-firm cheese. Vermont white, Emmentaler, smoked Gouda and Asiago top my list of favourites. Visit a good organic market sometime, they often have samples of many cheeses out. And if they don't, ask for a sample.
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