I’m cooking with parmesan tonight: pork and lemon meatballs with pasta and tomato sauce. @Dan-Thorn wouldn’t approve…
I also have a recipe for a delicious fennel, ricotta and chilli risotto which I don’t make often enough.
I usually have a lump of cheddar on the go for sandwiches, jacket potatoes, sprinkling on fajitas, that sort of thing.
And I’ve started making home made pizza recently so naturally I’ve been getting through a fair bit of mozzarella.
I tend to only buy feta in the spring and summer, and crumble it over grilled lamb chops or make a Greek salad with lots of tomato and fried oregano.
Goats cheese is delicious but in the ‘too pricey to buy often’ range, at least if you get the good stuff.
Generally I dislike rubbery cheeses and I can’t get a taste for blue cheese.