I've always been a cheddar girl. It's just been bright yellow cheddar (never American Cheese, though: I've never even been able to eat it as an emergency ration) until very recently. When cheese prices started going up a little over a year ago, I started looking around more carefully. I discovered, that with the increased prices (cheap things, which are mostly transportation costs, went up proportionally more than more expensive things which were mostly ingredient or time costs), really good cheese was getting closer and closer in price to normal cheese.
Just last month I became a devotee of both the "New Zealand Cheddar" ($5/pound) and the "Dubliner Cheese" (7$/pound) at Trader Joe's. The New Zealand Cheddar is the first non-died cheddar I've really paid a lot of attention to. Previously, I thought of cheddar as standard, non-fancy, simple cheese that was always died. I now see that cheddar can be a fairly fancy cheese.
And I'd never heard of the Dubliner, but I tried it, and I was absolutely hooked. Interestingly enough, it's I think the only hard cheese I've ever had that tastes just as good cold as at room temperature (although it does taste a wee bit different at the two temperatures).
I did a Parmesan cheese taste test last year, where I bought an authentic Parmigiano-Reggiano that was $14/pound, a cheaper Parmesan still from Italy that was $10/pound, and a made-in-America Parmesan that was $7/pound. I could taste the difference, but I still really liked the $7/pound version, and that's what I've been buying since. But I've not deigned to buy any pre-grated Parmesan stuff since I did the Parmesan taste-test.
I also make my own cheese. It's fantastically easy, and also delicious. I don't cure the cheese I make: I just use it as fresh cheese. I use this fantastically easy recipe, where I heat a half gallon of milk on the stove, stir it, and, once it gets to good and bubbling, add a quart of buttermilk and stir. Then I toss a bit of salt in, and pour it through cheese cloth, wring it, tie it up, and let it drip for about two hours. Then I put it in the fridge and use it the next day. When I first made the fresh cheese I was a wee bit disappointed, because it was pretty darn bland, and it wasn't fantastic as fresh cheese on a salad or to just eat. But I got this fantastic recipe for an Indian fried cheese dish (there are many different ones, this one has tomatoes and is my dearest love and companion), and I love my fried cheese.