I'm a provolone man myself. I especially like Larosa's pizza from Cincinnati. It's the cat's behind...
LaRosa's Pizza is hard to beat. It's pretty awesome. For a long time I thought it was just because I grew up on the stuff and then moved away and didn't have any for a long time, but then having some after 20 years, it was just as awesome as my memory thought it was. The only pizza that I've had that rivals it is a place in San Antonio, one place in the French Quarter, Pizza By The Pound in Paducah, a couple of places in Brooklyn, and one place in Howell, New Jersey where I used to live (
Red Moon Pizza) that's in a crappy strip mall but it's just friggin' awesome pizza (and the best Calzones ever). The owner of Red Moon wanted to bring Brooklyn pizza to New Jersey, and 40 years later it's still right up there with the best Brooklyn pizzerias. It's right on Rt 9 just south of the I-195 interchange. I highly recommend it.
As for cheese, there are few that I don't like, but I tend to prefer the more expensive ones, like the real-deal Parmigiano-Reggiano from the Reggio-Emilia, Parma or Modena region of Italy, about the same price per pound as a good ribeye, and Asiago cheese actually from the town of Asiago in the Veneto region of Italy, and Pecorino Sardo (kind of like Romano, only different) from the island of Sardinia made from the specific breed of Sardinian sheep. My favorite sandwich cheeses depend on the sandwich, of course, for for ham, Baby Swiss and Swiss, for turkey or an Italian sandwich I'll go with Provolone (not a big fan of the fake Provolone at Subway, tho), roast beef it's sharp cheddar. I'm also a Gouda and Jarlsberg fan.
Cheeses, high quality olive oils and the high dollar genuine balsamics (not the stuff with caramel color and molasses or liquid corn), I could go on and on.