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I actually don't mind grocery store "block cheese". I even eat singles once in a while. (kill me!) It surely doesn't compare an amazing smoked cheddar or tangy, creamy Bleu though.

I love all cheese!!

The name escapes me, but those mini cheese wheels that are sold in a mesh sack and covered in red wax are SO yummy! Bonbell? Oh man I wish I had some right now!

Korea has a disgusting cheese shortage.

Land'o Lakes American Slices, and a commercial sliced American in a 5-lb block from GFS Marketplace. On the Land'o Lakes cheese I like how, at the end of the ingredients, it says in all caps, "CONTAINS: MILK". ;-)

I never met a cheese I didn't like...Except Swiss. It's the worst.

I do have a thing for Monterey Jack though-or a marble of Colby and Monterey. Mmmmm. I want a block of it right now.

It's a good thing I do not live in Wisconsin. I'd be in some serious trouble.

Hard to pick only one as a favorite - - top contenders include Union Jack Mozarella with Hickory Nuts, Swiss, Blue, Colby, Guda and the list goes on.,.. :)

Can't remember the name, but I recognize the package. It's a super young chevre, with some fresh herbs. It was my first "real" cheese, about 13 years ago (I was in my late teens). Don't think I'd ever had cheese from anyplace other than the grocery store. This one was a local deal, and I remember making a meal out of it- smeared on crackers from the health food store. It's a good memory, and I think I'll head to the cheese shop this weekend and get some for old times' sake.

I also like Land o' Lakes white american sliced at the deli. Makes the best grilled cheese sandwiches. It's been a favorite since...um...forever.

For "American" processed cheese - Land o' Lakes from the deli.

For cheeses from America, I'd have to go with Cabot cheeses. I also get their butter. The Vermont Butter and Cheese company also makes a fresh goat cheese that I really like. There are also some blue cheeses and brie style cheeses that are from Pennsylvania and Vermont that know by label rather than company that I like to purchase.

For basic cheese purchases, anything and everything Tillamook.

Anything from Cowgirl Creamery.

And I think my favorite to just slice and eat without any crackers or fruit or anything is Sonoma Jack's Meditteranean Jack. It's got bits of garlic, oregano, basil, kalamata olive and sun-dried tomato in it. Tastes like "pizza cheese".

I'm not sure if it's domestic, but DH has been buying TJ's blue cheese.
We love it for snacking with wine.

I do have a weakness for both the Kraft and Cracker Barrel Extra Sharp Cheddar--vestiges of college and homemade nachos--sigh. Though the Cabot Ex Sharp works for me these days, too.

Here in Missouri, Goat's Beard Farms makes some great goat milk cheeses. Quality is sometimes variable in their soft ripened (camembert-like) cheeses, but to be fair they've always warned me if I was buying a slightly under-ripe one. They also make a washed rind, a blue, several styles of fresh goat cheese, a fairly mild semi-soft cheese, and a harder aged cheese (this last one I have yet to try). All of the ones I've tried have been delicious, except for a couple of the soft ripened ones that seemed a little high in ammonia.

I'm not sure about availability in other states, but I know you can find them in Columbia and St. Louis, possibly Kansas City as well.

@LPC - Do you have any recipes for cheese and mint weed?

Maytag Blue
Cabot Cheddar (any of them)
Coach Goat Cheese

*curtsying here*

i used to go through stages with cheeses, gryuere is and probably will always be my fav but the last tic was manchego. Unfortunatly these days I stick with prepackaged individually wrapped pseudo cheese (soy) the taste and texture are awful and it dosent melt well, but its the only way I can quit cheese I am not a cold turkey type.