Hrrrrrrrrrrrrrrm......... so situational. If I'm taking into account meals that incorporate a particular cheese, I'd have to play it safe with mozzarella. I'm just too addicted to pizza. Though no parm would be a blow regardless to the pizza. Maybe a good cheddar would work too, not quite authentic for Italian/Italian inspired cuisine but goes well with the toppings I like and cheddar is more versatile overall (for generic sandwiches, eggs, classic macaroni and cheese, etc.). Yeah, cheddar I guess. Though a fresh mozz would also be acceptable for some mexican dishes, my other big go to, which I've never been down with the use of cheddar on. (Particularly the whole shredding some cheddar on nachos and pretending like its real food thing! No, just... no.
)
But then if we are talking just on its own merits, smoked Gouda wins hands down. No other cheese on its own compares to the pure flavor of smoked Gouda. The gouda would also make a better croque monsieur than the other two, even if it not as good as a Gruyere for that.
GAH, I CAN'T DECIDE.
