Which do you prefer?

A single chee is quite sufficient for me.

That's kind of hard to compare... cheese is part of a meal, chocolate is generally a snack or sometimes after a meal. They serve totally different functions.

How about one of each...as fondues.

Then you can dip stuff in them...mmmmm, fondue.

I prefer cheese myself. Wisconsin and all >>

What does that have to with anything? America couldn't make a decent cheese if the fate of the free world depended on it.
*ducks barrage of blunt cheeses*

Cheese, all the way, too. Chocolate is okay and all, but cheese, when it combines with wine, forms a giant super robot that crushes all opposition.

Right now I'd love a crumbly bitter Cheshire. But I'm in oz and I hven't seen one yet.

Cheese.

Chocolate is great, but there are other kinds of candy that can almost replace it (Like caramel).

Nothing can replace cheese even remotely.

True story: Cheese was my first word.

I think you need to speak with my asociate, Mr. Farve

Jarlsberg, brie, and gouda all the way.

Now that's good cheese. Replace "brie" with Camembert, though... or, even better, Saint Andre, but that's getting rather specific.

What kind of cheese is Saint Andre, anyway? I know it isn't technically a brie or a camembert, but I can't think of anything else it would fall under. Goddamn stuff is practically butter...

I'm going to have to go against the grain here: chocolate is the way to be.

Now don't get me wrong, I like cheese. But even the finest bit of Monterey Jack, or even the amazing Pepper Jack cheese sticks from O'Charley's cannot compare to a nice, rich chocolate.

However, no true cheese lover will listen to me, because I commit the greatest sin imaginable: I enjoy American cheese (the type, wherever it is made) and dislike cheddar.

@KB
Ewww...
Have you tried gouda? Or Saint Andre? Or jarlsberg? "American" is not bad cheese... it's not even cheese.
@Old_Crow
You get the same problem I mentioned above, though... cheese fondue is before or during dinner, chocolate fondue is after. They're never in the same role.

Have you ever tried proper Cheddar. Not the stuff you buy in supermarkets (which I think tastes like it came off a pavement) but the good stuff. Cheddar should be white, not yellow, and be slightly crumbly. And mature. Mild cheddar is awful.

@ Mith - Que?

Neither.

I'm not as lactose tolerant as most of European descent, and chocolate's flavours tends towards the rich for my tastes. Vanilla is lovely, but I much prefer fruity flavours.

Cheese. Any cheese. ALL cheeses. Cheddar. Camembert. Vache-qui-rit. Mozarella. Emmenthal. Roquefort. Gouda. Feta. Nacho. Monterey Jack. Cream. Kraft's. EZ Cheez. Boursin. Parmesan. Romano. Even soy cheese.

Give me the nastiest, smelliest, or most processed cheese you've got, and I will eat it with glee.

As for chocolate, I'm happy with my Pocky.