Had a lovely 'Dorset Blue Vinny' ploughmans in West Lulworth recently. I think cheese is like beer, why go foreign when we do it so well ourselves?
That said I've enjoyed a deep fried Camembert and a delicious Roquefort and white wine sauce with scallops and sea bass lately.
I remember a post on C+ from someone who worked at a cheese factory for a bit. Most of the time they made cheddar but when they chose to make red leicester - out came the food dye and it was slapped into the cheddar - Hey presto it's Red Leicester!
Brie on black pudding then grilled I like. Serve with onion marmalade.
Double Gloucester for cheese on toast.
Roquefort for steak.
Mature cheddar for most cooking.
Grilled Haloumi I had forgotten about. Ta.