I dont really know. I like montery jack, chedder, sharp chedder, smoked hickory chedder, muenster, colby jack, pepper jack. Swiss is ok on certain sandwhiches, provolunge(sp?) is good too, pluss as work we got potatos au gratin, which is basicly a parmasean base with chunks of baked potator with a provolonge crust with bacon bits, man it goes hard core.