Amy Guskin wrote:
> Alan Dicey wrote:
>
>> Chimay?  Most Americans would put Limburger or Roquefort.  Chimay is 
>> famous for beer, of course, and I think the cheese is more of a sideline.

If you've never tried a Chimay ale - Be cautioned that one taste will
change your view of what ale can be at its finest.  The stuff is made by
monks who express their devotion to deity through brewing and it shows. 
A taste of Chimay is a religious experience.

> Perhaps, but it's _great_.  And stinky.  Whole Foods carries a great French 
> Munster, as a small wheel (like the way you'd often see Brie), and it's also 
> _extremely_ stinky and tasty. 

If you like stinky cheeses you might call Chimay the best cheese in the
world.  I have a friend who calls it that. I mostly like stinky cheese
but generally perfer sharp cheeses. I've had Chimay cheese and loved
it among stinky cheeses, but the entire class still ranks second for me.

I'd rather have a 10 year aged cheddar as my best cheese in the world. 
Even better than the finest "king of cheeses" Reggianno.

Other folks like spoiled cheeses with nasty mold growing in it so one
from that type will be their best cheese in the world.  Tastes vary and
you should be able to tell from how I phrased it folks who like moldy
cheeses don't need to worry about me taking a bite of their cheese.
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