(And then she would complain about the sodium intake.)
Granted, we would usually use imported Gruyere, Fontina, Jarlsberg, Emmental, etc. Basically, whatever was cheapest and available.
Cheddar was just too overpowering as THE meal alone.
No problem with it, or Feta, on other stuff, or in salads.
Nothing like a cool bottle of wine, fresh bread and a large chunk of cheese.