[ personal background: grew up in the UK, lived in the US for 31 years, lived for extended periods in Heidelberg and Berlin, and have travelled extensively in Europe over the last 40 years. Have visited the supposedly best cheese stores in France, Spain and Germany. I live on cheese :) ]
Almost anything that goes through the the Jasper Hill Cellars in Vermont is going to give you incredible cheese (they don't make them all, but they do act as an aging facility).
Hard cheese is more of long shot in the US, although amazingly the WI-based Bellavitano brand is trying hard (admittedly a lot of the time by adding flavorings, but still ...). Landaff is another hard cheese somewhat similar to some of the tangier UK hard cheeses, but quite unique.
Cheddars in the US are nothing like UK cheddar (as the article noted). New England cheddars probably have the most complex flavor profile, as long as you stay on the "sharp" end of the scale. They are as strong as a good west country cheddar, but just different.
For soft cheeses though, OMG, an embarrassment of riches. Winnimere - unctuous, stinky, incredible. Humboldt Fog - goat, with ash layer, delicious, midway between the really strong French ripened goats and mere chevre. Oma and Moses Sleeper (both ripened at Jasper Hill) are also deep and complex.
There are a couple of blues too: Russian River (out of central CA) and Bayley Hazen are particularly interesting, though also quite unlike any of the great european blue cheeses (nobody seems to be trying this, sadly).
And these are all nationally distributed varieties. If you live in the right parts of the US, there are typically local varieties (at least of soft types, less so for hard cheeses) that will be worth trying.
None of this is to say that US cheese is "better". It's just amazing how far it has come in the last 20 years, and how good the best of it is compared to european options.
Gruyere remains unmatched anywhere. But that doesn't excuse the northern european tier (Nederlands, Germany in particular) from producing "cheese" generally better suited to filling holes in walls than eating! :)