Lovely american cheeses:

Black Butte - Lightly grassy, buttery semi-hardcheese with that crystalline texture of a good parm. Unusual taste but very balanced. My favorite of the bunch.

Mindoro Blue - Clean, focused flavor with the firm crumble of a classic American blue.

Baetje Farms Miette - Described as a mushroomy with a fluffy texture. 

Imports:

Papillon Roquefort - Complex flavor of pepper and honey with a lot of bite. A bit creamier than an American blue and with a lot of personality.

Carboncino - Molten tangy center with a slight tang that melts into creaminess at the end. Second in line.

 Pozole Roja - Second to only one very special hole in the wall where I had my first bowl of Pozole. Memory being fallible, perhaps this might be better after all. Full bodied. Richly flavored.

 Carnitas - Tender, slightly smoky flavor with melty fat.

 Ceviche Verde con fishes, octopus, and thinly sliced squid.