Cheese is lush! Cheese is great! Oh boy, I sure wish I'd replied to this thread earlier!
Good cheese -
Davidstow cheddar - It is indeed mighty fine! You can't go wrong with a plowman's that involves that somewhere.
Brie - leave it in the fridge for a good long whiles so that it matures, and you'll find it acquires flavour you can scarce dream of.
Bousin! - Oh Bousin! Thou art creamy and spready and suffused with garlic. Nom nom nom!
Wensleydale - such a delicate, salad cheese. But we shall not mock it. There's always time for a gentle wensleydale.
Bad cheese -
Dutch cheese. On principle. Rubbery and faint, anemic flavours? Phleurgh. That may be enough for my Dutch grandma - who is otherwise an incredibly excellent cook - but it's not enough for me. Get over it, The Dutch, you cannot make cheese for toffee.
Cheese is best with crusty bread.
I think we need Jonathan Meades on this forum for his decisive opinion.
~ "Hello, I am also Jonathan Meades. Cheese. This is 'Today in Cheese with Jonathan Meades', I'll be talking you through the history of cheese, whilst throwing in mind-bending trivia, trenchant surrealism, outright mockery of modern life and a virulant hatred of both the gutter press, and indeed any sort of press at all - whilst perched on the back of a truck going round Britain, my body immobilised in a giant wheel of cheese."