Got bored today, had fuck-all else to do so I went on the "Null Cheese Pilgrimage". I took pictures and I'd rather not post them here for privacy, but Ill tell what I found and my thoughts on the matter, for whatever that's worth. I am not a cheese connoisseur so forgive my naivety, but here are some of the cheeses I found by name: Romano, Asiago, Chevre, Parmesan, Gorgonzola, Bleu Cheese, Mozzarella, Feta, Goat Cheese, Gruyere, Swiss, and Provolone. These are the primary cheeses I found in the cheese stand at the deli. This was all at a cheese stand in a local Safeway. However, as expected, all of these cheeses were very expensive and is not where most customers, including myself, get our cheese. There is another much more populated cheese section in the back of the store, where there is almost nothing but cheddar being sold. The deli at the local store, as I'm sure many in the states may be familiar with, has a ton of Boar's Head products to include a selection of cheeses.
As for my thoughts: I really don't have a dog in this fight, but I will say what I think on the matter as I am curious on it. I believe this whole cheese argument is a front for a deeper sentiment, as if the cheese is a mine canary for American culture and investment. While there was a good selection of cheeses, many brand names were limited and likely not local. A very large portion of the cheeses fall under the Boar's Head name which, somewhat ironically, is in fact headquartered in Florida from what I can tell. However, this is not indicative, as my locality is unique among the states in terms of culture and industry. That said, not every store has a "cheese stand" section. Most will have a primarily cheddar section, this much is true. Cheese production local to my region is primarily goat milk cheeses.
I figured while on this topic I should expand my cheese repertoire, so I got a smoked gouda block and this Australian sharp cheddar someone mentioned in this thread, it has a crocodile(?) on it. This is very good cheese I can admit, although pricey. Again, likely due to price, most customers will get their cheese from the back of the store, which I also took a deeper look at this section. As expected, it is mostly cheddar. I encourage two things: One, I will be going out again later to some fancier stores so if there is a specific type of cheese I should try, let me know and I will try it. Two, for those with more worldly "cheesy" experiences, especially those foreign to the states (Or if you live near Wisconsin in particular), I'm curious know what you think. Is this a good selection of cheese, if only by name? What are your local favorites, are they produced locally? Should this thread lose its appetite on cheese discussion, feel free to PM me your thoughts. I fear I may make this post too late and may over-cheese the discussion as it is.