0: truly awful, why oh why did anyone ever make this? (pre-shredded, store brand, or generally poorly made: too much salt, too ammoniated, too propreonic, etc.)
1: Reasonable, overall unpleasant, but has some redeeming virtues, what I call "sandwich cheese" (a mediocre version of a standard cheese: Tillamook, etc.)
2: I don't like it, but I can see that someone else would. (Lumiere)
3: Good, solid standard D.O.P. cheese, par for the course, what you would expect (Parmigiano-Reggiano, Roqufort, Gruyere, Emmentaler)
4: Excellent, a very good, very nice cheese with unique and overall pleasant qualities, few complaints (Constant Bliss)
5: Supurb, really exceptional cheese, once I start eating, it can be hard to stop, great affection, no complaints (Bonne Buche, Green Hill)
6: Out of this world, mind-blowing, perfect in all ways, in line with personal and universal harmonies of flavour (Cashel Blue, Roaring Forties Blue)

Explanatory Note: this is just where I put things. I claim no universal cheese-tasting knowledge nor exceptional abilities. This system is just a tool to communicate what I like.