Mine is Gjetost, a Norwegian cheese my buddy just got me onto. Really delicious stuff
https://m.youtube.com/watch?v=5yKC145i6ac&pp=ygUTYWx3YXlzIHN1bm55IGNoZWV6ZQ%3D%3D
Too many to choose from 🧀
shareHard to pin down a favorite but I took an immediate liking to this some years ago after a coworker introduced me to it. https://www.cellocheese.com/everything-to-know-about-asiago-cheese/#:~:text=Breaking%20Down%20the%20Basics,cheese%20lover%20can%20indulge%20in.
shareI'm really liking Leerdammer Caractère at the moment.
shareGouda (not smoked, I generally don't like smoked cheese)
Fontina (Danish style)
Cheddar (not the super sharp stuff)
Mozzarella (now how am I going to have pizza without it?)
Cream cheese
American (yes I said it)
18 hours have passed and no hate for the American?
American is an enigma, originally a process to extend the shipping time when refrigerated box cars were cooled with ice - it's not something one would serve on a *charcuterie board alongside fine meats and other cheeses, but it works great as a melter on hot sandwiches and works well with basic cold cut sandwiches. It's got a forward if somewhat generic cheesiness flavor to it but you know it's there but most importantly it doesn't overpower the star ingredients.
*Many years ago, a guy who worked with my wife was at a Christmas party at our house my wife was hosting (with me as the chef and main server LOL) and who was a snob about many things - cheese included. He would NEVER! put American cheese on a burger much less anything else, so I got him a glass of wine and handed him a small holiday china dish of several small cubes of various cheeses and cured meats from an Italian deli I picked up in the city - included in the mix of imported stuff were several small cubes of American I cut from a block (I believe it was Boar's Head brand) that I use for mac and cheese.
Some time later he came into the kitchen where he returned the dish (empty) and I refilled his wine glass. He said everything was absolutely delicious. I noticed even the American cheese was gone. I never told him what I did, but my wife loved it.
EDIT: I like your list but then I've liked every cheese I've ever run across. I love the funkiness of feta in a Greek salad (and those sharp funky olives) and nothing works with Buffalo wings like blue cheese dressing.
I've also become addicted to Pecorino Romano in the last few years and use it in place of salt - LOL.
Love it. I have heard similar stories with inexpensive but good tasting wine. There is a really good telling of the story of American cheese in the History Channel series The Food That Built America.
https://www.imdb.com/title/tt13704398/
I've seen some of those - all very well done.
And just to be clear, I'm talking about a good maker of American cheese. That crap that Kraft sells prewrapped is disgusting on every level.
Ha, I confess I love Kraft American, on burgers or with crackers...and yes all by itself :)
Two other mild cheeses (that are especially good on sandwiches) I like are Muenster and Havarti.
Did you grow up with it?
I didn't, so I wonder if it's a comfort thing.
Years ago, I tried SPAM and found it almost inedible and wondered how it was still in the market. Turns out that it's a comfort thing dating back before WWII. In Hawaii (where more SPAM is eaten per capita than anywhere), SPAM was often the only protein available to Hawaiian residents during the war years and they grew to love it (face it, when you're hungry, anything is delicious).
Yah, I grew up with American cheese, typically Kraft. And cream cheese, typically Philadelphia. If my parents were having a dinner party, the cheese of choice was Brie, which I didn't appreciate as a kid, but I like it now. I've tried Spam and IIRC it's not bad, but it's never on my grocery shopping list.
shareI'm not really a cheese fan, but I like the creamy melty ones best
French raclette
Halloumi
Kefalotyri
Gruyère
Camembert
Brie