One cheese to rule them all

I guess it would have to be parm?
Maybe a young pecorino? Or, can you just say pecorino and be covered, so you can do old for grating and young for eating on a cheese plate, salad, etc? Have I ruined this already?

Gumbercules totally took my idea, right down to the age of the gouda. I love me some crystals. The Parm better have them too.

It has to be something versatile - something you can use as an ingredient, melt on stuff, or eat straight off the block when standing in front of the fridge hungover in the middle of the night. So it can't be anything too heavy, like Stilton, but it still has to be have *some* amount of character - there's a reason we don't use Brie or Mozzeralla in grilled cheese sandwiches.

So I may go for an old Cheddar, or maybe a Swiss. Though the gouda also sounds good.

Based on my usage in a world with all the cheeses, I'd have to go with Parm for an otherwise cheeseless society.  So that's my utilitarian answer.

But if we're thinking outside the box and figuring there is a suitable "grating onto pastas" substitute in this dystopian thought experiment, I might go with a nice Toma or something similar.  Smooth, perfectly melty for sandwiches and burgers, mild enough to play well with others but still with enough flavor of its own to be eaten out of hand.

In terms of sheer versatility, I'd have to go with a nice mild cheddar or Monterrey jack. Good for grilled cheese, mac and cheese, acceptable on Mexican food, tasty enough to snack on... maybe not the best for pizza, but eh. (Mozzarella would probably be a runner up.)

(I like bleu cheese but man, that is a strong one.)

What can I say, I like it strong. And can eat it alone, on pizza, in salads, matched with desserts. I guess it wouldn't work as well on mexican food, but I have had it in some Spanish and Italian dishes where it was awesome. (I'm kinda lumping in Gorgonzola there with the italian stuff, they're pretty similar in my opinion).

Curacao? Aruba? 

I would have to go mozz. I need pizza in my life and just don't like any other cheeses for the base. It is also versatile enough to add to other dishes, and with the right seasonings think it could make a good substitute for the dishes not normally used for. The only big downside for me would be on burgers, but I think I could live with it.

I like a stringy mozz for pizza, but I also love an aged cheddar, 5+ yo. Oh, and I love crystals. I just had a pizza with a cheese that had a good bite to it, I think it was the buttermilk blue cheese.

I don't think I can choose.

*looks deep with in self*....mozzarella! I just love pizza too much.

*sobs*