I like to collect unusual or old cookbooks, and one delightful one I have is called The Encyclopedia of Chese and Cheese Cookery, which was apparently previously titled A Salute to Cheese.

It contains an alphabetical glossary of cheeses, many recipes, sections on the history of cheesemaking, cheese etiquette, etc. I have not actually tried any of the recipes but with all the cheese fascination on the Mudcat lately, I think i will!

It was written in 1966 by Betty Wason.

My own personal favorite dishes to prepare which contain cheese include:

Cheese on toast (with broccoli added occasionally)
Fettucine Alfredo
Baked macaroni and cheese
Quiche (suggested combos: mushroom, leek & Gruyere; fresh tomato, garlic, basil & mozzarella/Parmesan; cauliflower, onion & sharp cheddar; kale, leek and goat cheese)
Pasta al Cavalfiore (spaghetti preapred with cauliflower and cheese, from the Moosewood Cookbook)
Pasta primavera with freshly-grated Romano