I enjoy a variety of cheese. Jack and smoked swiss, gouda and provalone, and even gorgonzola. Ami du Chambertin and Anneau du Vic-Bilh are also delicious as well as Braudostur, but it's Epoisses de Bourgogne where my heart truly lies. Gammelost and Mont D'or Lyonnais are tasty, and Neufchatel always gets my mouth watering. Rouleau De Beaulieu is great but sometimes gets crusty, but you can always rely on Selles sur Cher to fill your stomach, always accented nicely with some White Stilton and Zanetti Parmigiano Reggiano. mmm mmmm, the possibilities are endless....
Oh, yeah, I run and draw and film stuff.
that about sums it up.