American cheese might have a bad reputation, but I've actually discovered quite a few that I think are really good. Colby, Monterey Jack...especially marbled with a good sharp cheddar.
I've also re-discovered Emmental cheese and Swiss, both very flat cheeses.
I wonder where "sharp" and "flat" qualities got determined, actually...when I was a kid, I thought that Swiss cheese was very sharp because it had this numbing sort of distinct flavor.
But mostly, I'm hunkering down to some mild, plasticine processed cheese blocks and liking it.