I'm not a cheese snob but we only use goat or sheep milk varieties (no cow dairy products at all here) which tend to be better imo. Favorites would be drunken goat with a nice purple rind, Manchego and Istara. Jim brought home some black moon something or another recently but I didn't think it was worth the price so I won't look for it again.
Cheese whiz shouldn't be in the same room with nachos, much less on them.
