Old thread, I know, but I've got to put my 1 1/2 cents in anyway.
I grew up on Tillamook cheddar (and Mexican cheeses). It runs the gamut from mild to "Special Reserve" and beyond. Coincidentally, we toured the Tillamook factory on our honeymoon, as we made our way along the coast. Lately I'm a real fan of some of the Irish cheeses (though the standard Mexican cheeses are still a staple for us).
There is a place here locally that I sell plants through. They bring in raw Jersey milk and provide it very fresh. A friend of mine (who has his own cow as well) has started making cheeses and yogurt with it, and they plan to greatly expand that enterprise. It's interesting to hear about (and try) his various cheese projects. I've rarely met a cheese I didn't like, as long as it was well made.
Processed cheese doesn't deserve the name cheese. Everytime someone advertises a processed cheese as "American" I hang my head in shame. So many countries and towns with fine cheese traditions, and all we can do is destroy it with improper temperatures, add a bunch chemicals, and squirt it out in the shape of the real thing? I don't think so. I'm sure there are a lot Tillamooks around the country, just not so well known.
I like sheep and goat cheeses as long as they're not "gamey" or oxidized. Every cheese has it's time, place, and accompaniment.
