Now I love cheese. To me a good cheese is something to be savored. But sometimes, quality is not required. When a cheese is going to be grated, melted or made into a sauce. Usually I go down market for that instead of a cheese I'd eat with alone (or with fruit or crackers). For that purpose I usually get Stewart's brand extra sharp cheddar. It has a nice bite, it's not to rich and melts excellently. For blue cheese dressing I usually get some danish blue at the local Butcher's shop, or if I'm making my devils on horseback ( bacon wrapped dates stuffed with goat cheese), I get the generic chevre from the supermarket.
What about you?