As a challenge, I'll now try to re-rail this thread toward cheese. Cheese is good.
Any particular type?
I must admit a nice bit of West Country Brie is (with apologies to the original French brie-makers, whose product I also like) is nice. Just before it starts to actively crawl off of the cracker. Camembert, in a slightly earlier condition, is also up there.
Otherwise, Applewood Smoked Cheddar has ranked highly.
For blue cheese, I tend to go for something strong. Danish Blue is one memorable one, but locally it's the tradtional Blue Stilton all the way.
Sage Derby is also something I enjoy seeing on a cheeseboard.
And there
must be a cheeseboard... Luncheons that present one with a few (albeit diversly various) crackers, a few pieces of soft
or hard
or blue cheese (choose one!) are definitely classed as stingy, in my opinion. Leave the cheese in the middle, at best (then go to other parts of the table/other tables to 'adopt' any unclaimed cheese and crackers) or having a generous server you can ask for "a bit of everything... no, a bigger bit of everything" to is best.
At one point I was experimenting with Welsh Rabbit (a.k.a.Rarebit), and I found that crumbling Wensleydale and mixing it with an ale of some kind, adding pepper, and some other condiments (to taste) in a bowl, then pouring the result onto the inside of a partially toasted crust, then toasting further, was quite sublime. But it's been a while since I did that.
I must get some ale in. And Wensleydale. And may need to top up my spice-rack.