Recently participated in an extremely extensive tasting of Wine and Cheese.... 8 varietals in all were sampled against over 45 cheeses... this took days. Name a cheese between Appenzeller and Zamarano and it was probably part of this tasting.
Top-rated cheeses which "made the cut" were re-tasted in a second round.
Survivors and thrivers after two rounds vs. a very nice 1994 Castillo Ygay Rioja are:
VERY TOP TIER: Pecorino Stagianato, Iberico, Gorgonzola, plain Chevre
2nd / 3rd TIERs: Pecorino Toscano, Parmesan Reggiano, Ossau-Iraty, Montasio Mezzano, Havarti, Gruyere, Aged Gouda, Gloucester (double), Fontina, Feta, Edam, Comte, Very Aged Cheddar (8 Year), Camembert, Cabrales, Beaufort Savoyard, Appenzeller