halloumi is pretty much impossible to mess up i think, in any cheap eatery setting. and saganaki in any caff.
not being someone who gets all moist-eyed about cheeses and knows all the right pairings (my old man, for one), or, indeed, knows about cheese other than a very narrow prism of what he likes, it must be said my favourite use of cheese is probably in a quesadilla (esp. the classic 'big chicken' variety, using any old cheese of the swiss/pepper jack/American/Colby etc. type) or in chiles rellenos (green poblano peppers, Chihuahua cheese stuffed in all over the shop: sorted)
actually, jalapeno poppers too please, with some sort of dip.
Philip's concern he sounds parochial over a love of some Applewood product makes me worried.
if he is parochial, i'm bloody insular with my adoration for a nice crumbly Cheshire on me toast... ...it has been years since i have even ate any brie.