How dare you, sir!
I’m a brie man, personally. (You haven’t lived until you’ve tried a brie infused burger — of course the fat content might kill you, but it would be worth it — it’s like saying you have been to Venice).
Now, I will admit there is a place for cheddar in the three-cheese blend I use when we make burritos and nachos, but the overall percentage of cheddar I bring to the table is less than negligible. Perhaps a gouda, or an emmenthal, but cheddar will never be served by itself at our family cheese boards.
With a French wife, that would be a declaration of war, to which she would reply “Aux barricades! Fetché la vache!”