I love saganaki, which sounds Japanese, but is actually a Greek dish. Most Greek restaurants use Kasseri cheese because it’s pretty easy to get. However, I had it once made with Kefalotyri cheese (I think it was the Greek Isles in Chicago) and that is the only way to go. You talk about trying to find a good cheddar, try finding a local source for Kefalotyri. I found one store in NYC and one in Cincinnati, but none in Indy.
No doubt i can find this stuff just up the road in Baltimore though.