>>9367850
>At least in the region I live in most people would rather have provolone, cheddar, mozzarella, colby jack, swiss, ect.
The thing is that these really aren't much better. Usually what the average American market or deli calls "provolone" or "cheddar" has little to do with the real deal except for the name. They are nearly always cheap industrial knock-offs of a well known product, and we aren't even aware of it.
Ever go to Switzerland and ask for "Swiss cheese"? It doesn't exist. They'll ask if you want Raclette, Emmentaler, Guryere, Sbrinz, etc.....most of which have very little in common with what you'd get labeled as "Swiss cheese" in US or Canada.