I have to agree with the theme of the thread. Though many cheeses wonderful, if I had to pick one it would have to be good Lancashire. I lived in lancaster for 20 years and there was one stall in the market where I always got my cheese and it was great.
   Particularly, as has already been pointed out be several people, toasted. There is nothing to compare with toatse Lancashire(exzcept for Cheshire and Wensleydale which are just feeble imitations). Now, here is my best way for taking Lancashir cheese. I have some apple trees in the garden, old and scabby but they produce a few apples. I pick the apples, also some roese hips, and various herbs. I make apple jelly, coloured with the rose hips(or sometimes with bilberries), and flavoured with various herbs. Now if you make some nice toasted Lancashire on good thick buttery white toast, get out a few jars of the various herb jellies and have a comparative tasting....now we are talking a feast.