King of cheeses

The title is informal, and there is no standard definition, but a few are more consistently called that than others, especially in their countries of origin:

Parmigiano Reggiano in Italy
Brie [de Meaux]: at the Congress of Vienna. In fact, it was declared Prince des fromages, et premier des desserts, which only later became "king of cheeses, cheese of kings".
Roquefort in France: Frédéric Leblanc du Vernet, 1869
Époisses: Brillat-Savarin, early 19th century
Stilton in England
Cheddar in England

Cheeses are idiosyncratically named "kings" of particular types of cheese by individual writers: Maroilles, the king of strong cheeses; Halloumi, the "king of cooking cheeses"; Västerbotten, the king of Swedish cheeses; and Emmental, the king of Swiss cheeses.
Sometimes lower ranks of nobility are used for other cheeses, e.g., Camembert, the "prince" of cheeses.