4 year old Cheddar, 13 year old cheddar, 20 year old cheddar, aged swiss cheese, feta, gjetost, caraway cheddar, chevre, a wedge of parmesan, sheep cheese, double gloucester. Also yogurt, butter, milk, sour cream. And some other non-dairy stuff I can’t recall at the moment.
Remind me to visit you. 
If you ever get to London, UK, there is a spectacular cheese shop in Neal’s Yard, a tiny little area in Covent Garden. It completely blew me away, I tasted probably 50 or more varieties, then bought about eight which I then had to smuggle into South Africa.
Fortunately the airport dogs are trained for cocaine, not a piece of Lincolnshire Poacher…
In my fridge I seem to always have bao, because my friend, who loves it, has a tiny fridge in her flat, and it doesnt fit.
I typically have left over pizza.
I generally have lard, not for cooking (though I do use it in pastries from time to time) but for lubrication for the windmill I volunteer at. (I get donated pork belly fat and render it into lard)
I keep whole meal (flour with the husk and wheat germ unsifted) - thats the milling! But not for long, I like to bake it as fresh as possible.
I home-brew, so some beers, not too many.
I am adventurous chef so currently some crayfish tails (crawfish? But a different species) - due to be served with homemade pasta (I guess include eggs in the fridge) with a pistachio pesto…
Ice cream for my kids.
Chocolate. 
Srsly? They’re pickles. They’ll be fine for decades. At worst, they’ll get mushy.
This “Best by” business is out of control. I’ve seen it on calcium carbonate tablets (I guess they turn back into oysters?) and honey for gossake!
You’re throwing away money.
Do you have your own herd of cows?
I’m in Wisconsin, I’m never far from a herd of cows or a cheese factory here. Come visit, smell our dairy air!
It didn’t even say “best by”, let alone “use by”. It said
I’m sure they are fine.
You have very interesting taste in cheese
I wish I could always stock epoisses but they’re tough to find in my area. But limburger and liederkranz are easy to find. I’ve also got some nice dutch sheep cheese in the fridge at the moment.
We have 2 fridges
milk eggs the usual condiments a jug of Milos tea or lemonade along with various juices , pancake mix rice and other assorted dry mixes and staples becuase we live in the desert and there’s bugs …
Milk, butter, spread, cheese (cheddar, stilton, parmesan), juice, pears, celery.
A lot of the things people list above live happily out of the fridge. Tomatoes should not be refrigerated.
Eggs, parkay margarine, and strawberry jam. Since the day I started living on my own. Parkay specifically because that’s what I grew up with in scrambled/ fried eggs. I’ve tried butter but the flavor overwhelms the egg flavor
Things I usually have are milk, butter, and miracle whip.
Ketchup (Heinz organic), mayo (Hellman’s), carrots for the horse. Eggs, cheese in some form, milk. Butter is kept on the counter for easy spreading.
Yogurt, usually homemade
Cheese, usually multiple kinds including at least Parmesan plus one or more melty kinds
Milk
Eggs
Lemons
Root veggies, usually at least carrots and celery (onions live in the pantry)
Whole dark roast coffee beans
Dijon mustard
At least one kind of jam/fruit preserves
Other condiments: soy sauce, hoisin, Indian ginger paste, miso (usually)
An open can or jar of tomato paste
An open jar of mild Turkish pepper paste
Ajvar
Other fruits and veggies: the specific assortment varies according to the season
Protein shakes, Gatorade Zero, light mayo, butter, cold brew concentrate, and pre-sliced apples.
There are often also strawberries, and sometimes there’s lunch meat or some kind of refrigerated entree (like beef tips or meatloaf), but the above are the “always” items.
Milk - lactose free skim & 2%
Cheese - American for sandwiches, shredded mozzarella & colby jack, string, grated parm, cubed cheddar (for dogs) and Velveeta
Ketchup
Mustard
BBQ sauce
Miracle Whip
A1
Various salad dressings
Soy sauce
Butter
Eggs
Fruit - depends on the season
Veggies: Lettuce, carrots, radishes, green pepper, sugar snap peas, cukes
Canned dog food
Creamer
Bottles of water (from the tap)
Lunch meat and/or pepperoni/sausage
Leftovers
Various jams
Better Than Bouillon- chicken and beef
Dill pickles & pickle relish - sweet and dill
Hershey’s chocolate syrup and hot fudge
Butter, eggs, hot sauce, and at least one kind of cheese.
Also, a jillion condiments and preserves, although which ones exactly may vary. There are always green olives, black olives, and/or dill pickles, but not all at the same time.
I’m not exactly sure where the OP is drawing the line on what counts and what doesn’t, but if bread making and baking ingredients count, I’ll mention yeast, sourdough starter, buttermilk powder, and gluten flour.