In my experience, the more popular american cheeses are quite mild and have a low melting temperature to get a good melt and stretch on warm food. I don't find

In my experience, the more popular american cheeses are quite mild and have a low melting temperature to get a good melt and stretch on warm food. I don't find them particularly interesting to just slice and put on a piece of bread. It is often easy enough to find good but expensive imported cheeses.