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Brie. Unless it's topping a ham and cheese sandwich, then Emmentaler. Also, Beecher's Flagship, made right here in Seattle, is an excellent all-purpose cheese.

Good, ham-tasting ham (it's getting hard to find ham that doesn't taste watery!), a slice of Emmental, Gouda, or Jarlsberg, a good spread of grainy mustard, and the whole thing put on a nice, crusty bread and grilled for about 5 minutes, until golden brown and the cheese is melted. Mmm...excuse me, I have to run to the store.

It just depends on the beef. Really good, aged, well-marbled prime? New York Strip, all the time. Questionable, or lower-grade/less marbled beef? Filet mignon. It's just more dependable.

The most important element of cooking is heat - the management of heat makes the proper crust on a steak, the proper thickness of a roux, the proper rise of dough, and everything else proper. There's no way to cook without heat.

Manchego.

That'd have to be brie. Baked. Bliss.
I've admired the Zingerman's catalogue for years, but I've never gotten anything from them....but I'd really love to!

Manchego, a good Parmagiano, or very sharp Wisconsin cheddar.

I'd have to say horseradish cheddar (though I'm also a big fan of brie and muenster).

Picking one just can't be done but here are a couple of my current favs:

Anything by Cowgirl Creamery (buying too much of it was how I celebrated getting my last job)

The Derby Sage someone mentioned above is also making a regular appearance in our house. Not everyone likes it which just leaves more for me!