I fukks with blue cheese. I had gorgonzola, leek, rosemary, chilli oil and pancetta on a pizza once; amazing!
I made a gorgonzola grilled cheese sandwich once and brushed it lightly with red currant jelly. Next time I’ll mix it with some mozzarella to give it some structure as the cheese doesn’t melt well. It was delicious though.
Goats cheese is a firm favourite; a ripe cheese though, I don’t like the texture of the young varieties.
Hard cheeses are always welcome on pasta.
Cheddar goes without saying.
Boursain is one of my favourites, it’s a very garlicky creamy french cheese.
Honourable mention goes to Jamaican process cheese that came in the red tin with the yellow writing.
I forgot to mention baked camembert, with garlic and rosemary. Served on french bread with honey roasted grapes.
Warmed brie with honey roasted macadamia nuts
Give me a cheese board and I will happily nibble a way, I have yet to try a cheese I don’t like.