It seems like most of the people posting this thread are British; odd because us Americans are pretty fond of cheese too. I like a lot of imports, Manchego, Gorgonzola, Chevre and I especially like a Shropshire Farmhouse Blue some of our shops carry. But my favorite of all is the cheese of my youth, sharp (aged) Swiss, which oddly enough, is not an import. The region just to the south and west of here is called the Switzerland of Ohio, both because it is dairy farm country and because it was settled by immigrants from Switzerland, both Amish and non-Amish. Actually, Switzerland of Ohio is a tourist bureau invention; we call it Amish country. (Here's a piece of trivia that might amuse you Brits. The Amish people call all non-Amish folks "English" even if they are of Swiss or German descent. This is because the Amish still speak German as their first language even after many generations in this country.) There are cheese factories all over the area mostly specializing in Swiss cheese. There is more Swiss cheese produced in Holmes County, Ohio than in all of Switzerland. It's all good but sharp is best. At 2 years it starts to get crumbly and little bits of salt form on the surface. Delicious!