USA

Extra sharp Vermont cheddar is a favorite of mine. I like it sliced with MacIntosh apple sections, whole wheat crackers, and a nice Cava to wash it down.

Bland garbage.

There is no native American style of cheese, unless you count processed shite. Anything else is a fifth rate knockoff of other styles of cheese, with the notable exception of some small cheese-makers.

American cheese is an insult to the word cheese. Fortunately, its not the only cheese made here.

America makes great cheeses from cow's milk. Though mostly other country's styles.

Now this is one area in which the good old United States, as much as I love my country, is very weak. No offense, but the only "cheese" that comes to mind is a cheap imitation of Cheddar cheese, otherwise known as "American". It's too much like chomping on a hunk of plastic rather than cheese. When it's melted (if you can find some that melts well), it's somewhat okay.

For the cheese that originated in other countries, we make fresh and delicious varieties. We have also originated many styles. I will not deduct stars for Velveeta, Cheez Whiz, and other pasteurized cheese-food products. They show as much ingenuity as they show bad taste.