Being American, I consume a lot of questionable cheese products, particularly because I eat a lot of tex-mex food, which typically uses monterrey jack, or some mix of monterrey jack, cheddar, and/or pepperjack.
If I cook a tex-mex meal, I pick up some oaxaca.
The staples, or go-tos in my mind are something like fresh mozzarella, chevre, manchego, and extra-sharp cheddar.
I'm a huge fan of bleu cheese, and would rank what I've had like: Stilton > Roquefort > Cabrales > Gorgonzola > Maytag > Danish > Cambozola
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