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.
Links:
Cheese or Dessert First? Short answer: the cheese.
How To Serve A Cheese Course For Dinner