But it's not the 19th Cheese of bars. To be the 19th Cheese you'd have to be doing something totally different, like have the bartenders suspended on ropes and all the drinks made from whatever booze correlates to the first letter of your first name. So I would have to drink Kaliber. OK, shitty idea.
As a newcomer to this cheese-rating business, I'd say that Annie's is probably a 16th variety of Parmesan, perhaps with cracked pepper, and aged in a cave in Turin for 10 years, then transported by horse and carriage, driven by a hunchback, through Basque country. At night, the weasels come.