We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
There are too many routine uses of cheese in the US to list them all - just think cheeseburgers, nachos, cheese and cracker appetizers, McMuffins with cheese, grilled cheese, ham and Swiss sandwiches, salads with gorgonzola. There are many more.
The big supermarket sellers in the USA seem to be "American cheese" (which is a food-like substance), sliced Swiss (made in Wisconsin), Dutch Gouda, and Cheddar-type cheeses (often made in Vermont - but the best of that type imo is Irish Kerrygold Dubliner). Gorgonzola too if there are a lot of Italians around, and goat cheese has become basic these days. Cottage Cheese and Cream Cheese are not really cheeses. Yeah, and Brie is a popular party cheese.
Amazing cheeses (often French) are due respect. The frogs can be as fussy about cheese as about wine, and for good reasons: they go from sheep to cow, from gooey to hard, from intensely stinky to nutty, plenty of complex blues, etc.
Our experience in France is that a charcuterie board (supposedly an aperitif) is a meal in itself - sliced hard cheeses, cured meats, nuts, olives, bread, etc.
We also had excellent and interesting cheeses at breakfast buffets.
However, the special cheeses are reserved for the Cheese course, before dessert. If you don't know the names, you just point to 3 or 4 that you want, and the slices are put on your plate. Some jam, sliced apple or pear. No bread to dilute the intensity.
There are lots of amazing cheesemakers in USA these days, especially VT, PA, NY, WI, OR, and CA. Our farmers markets have a lot of good-but-not-yet-great locally made cheeses, although one Amish local maker is placing his cheeses in some of the best restaurants from Atlanta to Portland ME.
It's easier than ever to get really great cheeses from around the world at Wegmans stores, or order it online from Murrays of NY, DiBruno's of Phila., Zingermans of Ann Arbor, among other places. And some of the farm-to-table type restaurants are putting together some great cheese boards and charcuterie boards, even outside the major big bucks cities.
As Dan mentions above, Yes, there are many amazing artesian cheese manufacturers across the US, especially in America's #1 cheese producing state WI. Two in particular stand out: [url] https://carrvalleycheese.com/ [/url] and [url]https://hookscheese.com/ [/url]. Lastly, stop bad mouthing American Cheese. Every cheese has its 'time and place'. Its NOT natural cheese and no manufacturer tries to say it is. Its 'processed cheese'.... its made with natural cows milkfat, and in many cases cheddar cheese is one of the ingredients used in producing it. it has great melting properties- in soups, nachos, grilling etc. I'll be here next week- CheeseCon ! [url] https://cheesecon.org/ [/url]
Turkey ? I dont think so,......most of the Limberger available in stores here in the U.S. is produced in Monroe WI by Chalet Cheese Co-op. The cheesemaker himself, until his recent retirement, was Myron Olson.