WITH BACON!
And cheese is just awesome no matter if it is strong or mild, it has to have the right aroma and good consitency, younger cheese should melt in your mouth while the older ones should stay solid, don't reduce the fat of the cheese it's destroying its soul. A good mixed mold cheese is sometimes the best tough I prefer the "Rotschmiere"-Cheese or mixed with white mold (like the St. Severin), Brie is a fine cheese tough its a little shallow in taste if you buy it cheap. Österkron is an awesome strong cheese that will f*** with your tongue. If you want good cheese for grilled cheese use Edamer, Emmentaler has some problems with quality but if you can get a high quality one, it can really be tasty, same goes for Gouda. Switzer and Austrian mountain cheese variation are rich in taste and become really awesome if they ripened for 12+ months and Mozzarella always is a delight to eat. OOOH CHEESE HOW I LOVE YOU!