Surprised nobody has mentioned provolone. Also, these guys make a really good chèvre (German/French border).
One cheese to rule them all - Page 13
Warning: Spoiler! (Click to show) these all look delish!
The Brillo di Vino is by far the most interesting. The Asagio Pressato is more interesting for cooking while the Rimrocker and Natalie have better executions by other like cheeses; that's not to say they're bad, just more "typical".
I am plenty happy with a piece of aged Manchego like this 12mo selection from a couple of days ago.
It all depends on what I am eating... if it is a calzone got to use Emmental. Stand alone, would be the award winning cheddar cheese from Cabot Co-op in Vermont. Don't get me wrong, Quebec has some world class cheddar also, I am just use to the eating the one from Vermont. Plus Quebec quite know for different kinds of cheeses also, there is about 80 different cheese makers in Quebec.
right... I wasn't sure on the exact pic... I ate all the cheese I had so I just kop'd that from the web... it was Flagship Reserve. Is there also just a regular Flagship? sans Reserve?
Flagship is a traditional cheddar aged 15 months. For Reserve, they're pickier about the curds and use the remnants/end of making curds. They make for a slightly drier cheese with more concentrated flavor. Reserve is also bandaged and air-aged, further concentrating the flavors. You can see the bandage in that pic.