I don't know MMario. I had heard there were good American cheeses.

Looking through the "Real Cheese Book" (ISBN 07112 04756), a book I have at the desk now, I see it has a few US entries under the same category (Semi-Hard Cheese) as it lists the ones I mentioned in:

Brick, Chantelle, Colby, Cornhusker, Gold'n'Rich, Montery Jack, and Sno-Belle. I have never come across any of these.

BTW, while looking through this book, I discovered that there is more than one Wenslydale. To me I put it in my own "white crumbly with a bit of a 'lactic taste' category" but there is also a blue which until 1930 was better known. Apparently neither of these were the original. The book says it started life as a ewes milk cheese not a cows milk one and indicates it and similar cheeses came to the Yorkshire Dales after the Norman Invasion in 1066 and this one was a recipe "owned" by Cistercian Monks.