I think we all agree a good cheese butty/bap/roll/batch with good ale or cider is a gastronomical highlight. Any old cracker will do for me, although I'm becoming partial to Swedish Knackybrod (or what ever it's called). We also have our cheese melted over bacon in oatcakes. Food of the gods.

As for wax cheeses, I'd have agreed but my stepfather has discovered a rather good vintage Gouda that is rather good and seems to be an exception to the rule and I daresay there are some bloody good wax cheeses out there somewhere.