can I pretend that French fries are bread and say cheese curds and also add gravy please?

if not I’d say baguette and brie? with something sweet and/or acidic pls? probably balsamic would be first choice

and then if we’re saying ONLY bread and cheese and NOTHING else I’d probably say bagel and cream cheese

and then if we’re saying cream cheese isn’t cheese I guess id take cheddar or pepper jack on a cracker

and then if we’re saying a cracker isn’t bread id say … idk anything spreadable on baguette

i honestly don’t think I believe in there being a wrong choice here though, I would gladly immediately accept any of the suggestions in this thread (even if a couple options are a bit funkier than I might prefer)

Basic cheap mozzarella, on whatever bread you have handy. Broil until you can just start to smell the cheese browning, then some garlic confit on top.

Sourdough with feta. Gimme acidity

My wife’s homemade bagels with cream cheese, if that counts.

If not, then sourdough rye with smoked Gouda.

Sour dough bread (made by my partner), palm-free expensive butter and cheap-ass yellow factory-cheese (I’m Dutch so our cheap stuff is probably hard to come by elsewhere…). The most important ingredient here is the butter but, again, I’m in the land of cheese so my experience might be skewed…

Ciabatta and Irish Red Cheddar

Ciabbatta and Gouda

Had some pumpernickel which was nice - proper pumpernickel from cracked rye, not American stuff with a bunch of added sugar. Sourdough is also pretty good. Next want to try making oat bannocks over a log fire.

Cheese is hard to pick as there are so many. Wensleydale with dried fruit. Although halloumi is also really good.

I am a simple man of simple tastes (for which you may care to read “unadventurous, moneyless, provincial fool”), so it’s going to be the cheap stuff for me. Crumbly white cheese, anything akin to Wensleydale, melted on toast. All the better if you can smell the heat breaking down the butyric acid before it gets to the plate.

For untoasted bread, whatever thin pre-sliced white bread they used to sell (and may still do) at greasy spoon cafés, usually slathered in margarine, cut diagonally and served face up on a plate as a side to a delicious but incredibly unhealthy meal.

These days, however, I have to avoid dairy or else have a very bad time not long thereafter, so any sort of cheese is off the menu.

And to supplement my supply of white bread - now only for relatively healthy sandwiches - I occasionally buy a seeded wholemeal loaf, which I could probably eat as my main supply if it wasn’t twice the price of the white loaf. I’m sure real bread connoisseurs wouldn’t think it worthy of toilet paper, let alone food, but I like what I like.

Baguette and Saint Marcellin, or Mont d’Or, or even Tomme de Brebis.

Sourdough and true Italian asiago.

Brioche and Bleu Cheese.

Homemade and havarti

Tiger and Boursin

Whole grain sour dough bread with Selbu Blå. Bread optional.

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A runner up cheese: Jarlsberg. Not the licensed one produced in the US, though: That one tastes like rubber.

Honorable mention: Stilton. Both blue and white are awesome.