Cheese macaroni, grilled cheese sandwiches, and cheese sauces are a great way to showcase cheese. Try making a grilled cheese using Ghouda or Havartie instead of American Cheese. Put a good aged Swiss cheese on a burger. Showcase Parmesano Regiano, of Asiago by grating over a simple salad of Romain lettuce leaves with a light oil and vinegar dressing. Use Muenster on Pizza. Brie is good on toast points. Make a bruchetta of good extra virgin olive oil drizzled liberally ofer a split baguette, then toasted over an open fire. Rub a fresh garlic clove over the toasted bread, then sprinkle freshly grated Pecorino Romano over the bread.
My favorite was to showcase cheese is to simply select a number of exceptional cheeses, 5-year aged cheddar is a must in this group, and serve a couple of thin slices of each on a plate for each person, with some fresh strawberries on the side, a well paired beverage to cleanse the palate after each bite, and maybe some dipping olive oils with croutons. Just remember, cheese at room temperature is full flavored and can be intense. Some cheeses should be chilled, while others are best served hot. Still others are best at room temperature. So do a bit of research about each cheese you use. There is abundant info about cheese on the internet, as well as many places where you can order it.
And don't forget Welsh Rarebit, Racelette, and fondue.
Lastly, there is nothing wrong with good old cottage cheese, large curd with 4% milk fat, mixed with fruit, or served plain and ice cold. It is both refreshing and savory at the same time.
I would stay away from dishes where cheese is blended into a dish, such as lasagna, or manicotti, unless cheese is the star ingredient of the dish. The cheese flavor can be too diluted by other ingredients.
That being said, those same recipes, lasagna, manicotti, various casseroles and such develop different characters when different cheeses are used in place of the same ole-same ole that you always use. Try different cheeses in your familiar recipes. You will be in for a pleasant surprise.
Lastly, put cheese in unusual places, like American cheese on top of apple pie, or Velveeta Cheese product between slices of french toast, with a piece of sausage or ham, and yes, you still put syrup all over everything (just trust me on this, it's delicious), or add cheese to a BLT. The tangy flavor of cheese marries well with sweet and with salty flavors. I've even been known to put a slice of Colby over pancakes before adding the maple syrup. Yum.
Seeeeeeya; Goodweed of the North