I put down Swiss, but what I mean is either Emmenthaler or Jarlsberg or Finnish Swiss. I also prefer Camembert to Brie, but both are acceptable.
Sharp cheddar and mozzarella. As long as I can make cheeseburgers and pizza, I’ll get by.
Quoting because I love your choices, especially Samsø, and because this poll was horrific!
My other, not-on-the-list fave is Comte. Just bought some 12- and 24-month aged stuff and going to do a taste test now!
Same.
Sharp cheddar is the most universal sandwich and casserole cheese.
I must have Italian.
Cheeses I would miss: Parm, Romano, cream, Swiss, Pepper Jack. 
I put down Gouda, but for that one ‘kind’ actually consists of dozens of types of cheese. I’m also led to believe the cheese we have here in Holland is quite different form what other countries call ‘Gouda’.
I was initially surprised to learn that, per pound, mozzarella is the most popular cheese in the US – but, duh, pizza!
What other meal do you order a dish that features *pounds * of cheese? Not many.
Asiago, because it’s useable on pasta, pizza and everything else and has a nice sharp tang.
I put “Other-strong” because just sharp cheddar doesn’t do it for me if it’s one of the only two cheese I’m allowed for the rest of my life. I need specifically 2-year-or-older cheddar.
Red Leicester and Double Gloucester.
There’s no way I could decide - one of them would be Havarti but I love cheese too much. Even when I realized I was lactose intolerant I would not give up cheese, so I carry lactaid with me at all times. I refuse to believe in any cheese gods that would deny me all but two cheeses. If I don’t believe in them strongly enough they will cease to exist.
I chose one mild and one strong: Mild Cheddar and Gorgonzola. I’m wishing I’d put provolone instaed of mild cheddar now because of it’s better meltability.
And you forgot to list Venezuelan Beaver Cheese.
I’m wondering if I can trade in the bazouki player for a third choice…
That’s a strong call. I wasn’t creative enough to go outside the poll boxes (I chose sharp cheddar and parmesan, which I could live with), but those two are solid – only concern is they’re not too dissimilar (which may not be a concern).
I would cry at missing all the other great cheeses, but give me Maytag Blue and Goat cheese (but not at the same time).
Pasta will never be the same.
Sharp Cheddar and Mascarpone. Cheese is nice and all, but tiramisu is essential, and that needs mascarpone.
Sharp Cheddar and Stilton for me too please.
pizza is a food group, mozzarella.
Parmesan is flavorful on just about anything.
Pont l’Eveque and Stilton.
You forgot cheese curds, although they are very young & mild cheddar, so I guess that covers it.
All together now…
Cheese curds, booyah and beer
That’s what I long to hear,
I may be kinda pokey,
But I say, “Okey-dokey!”
To cheese curds, booyah and beer!
Kills me to not include Mozzarella/Parmesan/Romano or some other cheese that’s more generally applicable to Italian, but had to go with Sharp Cheddar and Other Blue (probably Stilton or Roquefort). Between those two, I’ll be covering 75% of my own cooking needs, plus allowing for most of my favorite options at restaurants. Would have to do some serious experimentation to find an acceptable pizza, of course.
(I, too, find this poll kinda cruel!)
This was a difficult one to vote on…I love me some cheeses:)