Thanks, Spitty!
The full fat one (which seems to have disappeared)
Davidstow cheddar on toast
A good Red Leicester in a chunky real-bread sarnie with loads of sweet piccalilli, or toasted with (more than) a few generous splashes of Worcester sauce.
Got the Mozzy, going to waz up some breadcrumbs in the food processor, Bobs yer uncle.
https://i.ibb.co/LkydjTn/041-D3-FF7-5-F5-D-41-F8-BC8-C-1-A495326-DA23.jpg
Oh, and Compte
That is a deliberately provocative statement
I do not understand the appeal of mozzarella…
extra mature cheddar is quite nice, port salou, camembert, caerphilly (hard to find these days), kiri, ricotta, marscapone as a cake ingredient.
At thr moment Waitrose Wensleydale with cranberries .
Yes, absolutely. Rhian knows what the good stuff is. Boursin and flavored crackers or crostini with fresh veggies on the side.
PS: with very little effort you can make your own Boursin cheese. I do.
Any with cream crackers…except goats cheese I’m not overly keen on that
I am a Philly kind of guy these days with plenty of Branston small chunks on anything from the bread bin.
Although I do love on occasions sitting down at night just munching on celery sticks with mild mature sticks of cheddar, apple pieces and salad cream.
Now how is that for a nice supper before bed. 
A blue cheese or brie . I love brie when its warm and melted over the cheese board . In fact I love all cheese but limit it because of the fat content .
Yummy
I quite like this Cheddar with oatcakes. You can get from Aldi or Asda, really cheaply.
Is that a coal miner on the front? Was it an old cold mining town ?
You’d think so, especially as there’s a headgear on the front as well.
Interesting branding for a cheese.
That sounds like a love supper!
I like cheese sauce … with most things.
Cheddar and Parmesan mixed works a treat.
Probably my favourite cheese is the regular everyday cheese from Azores.
I occasionally buy the $3 blocks of Brie from the supermarket and eat the lot as is.
Old habits die hard Minx. 