Apple pie without cheese is like a kiss without a squeeze.

I definitely can see a dollop of maybe whipped cream.
Of course I've had a cheese board w cheeses (duh! 😄 ), crackers, and some fruit. 👍

For me, I don't think the texturw combo would work.
Of course, go ahead, and enjoy! 🙂

But the variety I prefer depends on the usage; what am I doing with it. If I am making pasta alla gricia (which I do with bacon, as guanciale is prohibitively expensive when it can be found), I've got to have pecorino romano. If I'm eating spaghetti with a nice, meaty red sauce, parmesan is great. If I am eating lasagna, I want whole milk mozzarella and ricotta (and a little parmagiana reggiano for the top). For pizza, I like a mixture of skim milk mozzarella and whole milk mozzarella. And here I'm just touching on Italian foods.

For snacking, I discovered in the last couple years a cheese called butterkase, which is Dutch in origin (as you might guess from the name). It starts off with a cheddar-like taste but finishes in your mouth with a buttery note. It's incredible with grapes.

Also happy to have just plain cheese, and crackers.

Butterkase sounds vaguely familiar. 👍

I have had to cut back on it though. Trying to lose a bit of weight

And, yes, I know artificial additions; but I'll get Doriitos' Nachos, and add little chunks of extra sharp cheddar cheese in a bowl.

My better version at some point; tostados, extra sharp cheddar, sprinkled w chilli powder.

She always used the sharpest cheddar she could get along with some regular cheddar. So Good!!!

Quick peek. I found a few places. I'll read the reviews tomorrow. 👍