Hard to beat Parmagiano Reggiano, my favorite. The apprenticeship is 12 years long.
http://www.foodnetwork.com/recipes/food-network-kitchen/crispy-potato-stacks-3757868
My side dish and youd better bet your sweet a$$ Parmagiano Reggiano is going on.
Buffalo motz is my favorite.
Yup.
I have a piece sitting on my coffee table right now.