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Mozzarella. I seriously considered muenster for a long while before I realized that I've never tried to make lasagna or pizza with it and I wouldn't make such a momentous decision without at least having tried it first.

Mozzarella though... I can eat it in place of most other cheeses. Yum.

Parmigiano-Reggiano...no question....it is the most versatile and, as Batali likes to point out, the undisputed king of cheeses.

1 type? Seriously? LOL, I would have to pick between havarti, fontina, or mimolette...geez! I couldn't do that!

Pecorino, a young one. Lately I'm into Pecorino Cortonese. It's sharp like Romano, but on the softer side (not quite as soft as Toscano) so you can use it for grating and sliced applications...as well as just eating it!

Another vote for Mozzarella here.

I can't even choose 5 cheeses to eat for the rest of my life. How the heck am I supposed to pick just one?!? This is a horrible post.

either manchego or Gjetost...impossible to choose!!

I might have to go with buffalo mozzerella, though I would miss the parmigano reggiano and the fromage d'affinois desperately

Parm Reg

pecorino - any way shape or form.... especially in love with fiore sardo,
a smoked pecorino from sardinia at the moment.

but this question is akin to choosing which child you love best (or in my case which dog).... you love them all in different ways.

After much thought it would have to be smoked gruyere.

Although it is not necessarily my favorite, I would have to say Feta cause I use it in so many different ways.

I think that if I only got to eat tomme for the rest of my life, I'd be okay with that.

Would you also ask a mother to choose her favorite child?

Ok, I've narrowed it down to two each in two different categories. Based upon taste only...my favorites are Gruyere and Brie. But in the convenience and versatility category, I'd have to go with either Feta or sharp cheddar. I just can't narrow it down more than that. Thank goodness this isn't a real situation....

Hands down, manchego. I recently fell in love with a raw milk Manchego, and it may be the best thing I've ever tasted.

This ones super difficult!

After racking my brain though I've decided on swiss; because...well...I love it, its versatile, and it's slightly unique.

I choose to live around all these fine folks and visit their homes and have all their cheeses. That way I get to have them all. At my house you can stop for some SHARP Provolone

But then where does that leave Gouda and Muenster?? Someone please say these cheeses...Mmmm, I like my 'hood.

@Kerosena-- you made me laugh out loud. Just how I feel.

I can't imagine only one cheese. That said, even though it's not my favorite cheese, i'd probably go with a sharp cheddar. For me it probably has the broadest range, working well as a sauce for veggies, a snack, a grilled cheese, mac and cheese, tops a burger perfectly, etc.

This is impossible to answer...

Cheddar isn't that good on pizza.
Mozz doesn't do a burger justice.
Parm won't work on a grilled cheese.

Aw crud, I'd have to agree with Marzi and go with Monterey Jack. *sigh*

This is just MEAN. Fortunately, it's also make believe. Therefore, I'd pick mozz because I need it for pizza, can stand it on grilled cheese, and can eat it plain in a salad.

Parmigiano Reggiano, or, as we call it in my house, the King of Cheeses.

Mozzarella. No, chevre. No, Yancey's Bergenost. No, brie! No, wait, mozzarella! Fresh mozzarella. Yes. No, wait...gruyere?

Parrano. A delicious blend of sharp, sweet, nutty, well-rounded flavors. I love it and use in place of cheddar and parm-reg in things like quiche. Glooorious.

I would say either a mozz or a provolone...they seem to be the most versatile across the board IMO.

I would really miss gouda, port salut, sharp cheddars and most definitely parmeggiano-reggiano...ugh, I dont even like thinking about this imagined cheese drought. sounds like a nightmare...

Brie. Triple cream. Preferably goat's milk and Ontarian :-)