Faves: Gorgonzola, bleu, Roquefort, Stilton. Hmm, I see a pattern here.
Very sharp Cheddar - and anything that “features” it or accentuates it. Like Welsh Rarebit, which I’ve never made totally to my liking.
Aged Swiss - perferably melted, but if not, that’s OK, too - as long as it’s room temperature so it tastes best. Reubens, handmade pizza - mine is homemade dough, spread with Dijonnaise, topped with lots of Swiss slices, shaved ham, lots of capers and juice. Fondue - mmm, with kirschwasser.
Feta. In a Greek salad, which I have almost every day. Or melted on a pizza. Or put in just about any veggie I don’t like very much, to make it tasty.
Brie, Camembert - with green apples or cranberry relish or apricot preserves or topped with candied pepitos, pumpkin seed kernels.
Gourmandise - the cherry and the walnut kinds, especially.
Provolone - with hard salami.
Muenster - with soft wheat bread and some Dijonnaise.
Mozzarella, Parmesan, Peccorino Romano - shredded, in the freezer, for putting on anything and everything.
Kraft American singles, because they last forever and they make the sharp cheddar melt right in grilled cheese sandwiches!
You have $8. Velveeta or steak? Same price - humm, hard to decide! Chile con queso lasts a long time, steak just a dinner.
I love cheese!
So you use the cheddar and Kraft slices together? And a kind of cheese alloy is formed with the best features of both?