Eru, whilst I can only go along so far with Ollie's poetic, nay, transcendental view of cheese, I must, like him, urge you to explore the wonderful world of that of the humble goat. It finally makes sense of all those nameless farmyard smells. Warm, with any or all of basil and fresh plum tomatoes (skinned and warmed), grilled-to-blackness red peppers, garlic bulbs roasted with olive oil and rosemary (squeeze the flesh out of the individual cloves and spread it onto the crusty wholegrain bread of your choice) - it is, I promise, a culinary experience that will demand to be repeated over and over again...

<ecstatic emoticon>

mart - 

rm, how long would you roast garlic bulbs with olive oil/rosemary for, and on what gas mark?

Answering for ros, Ian, I'd say highest gas mark for about 20 mins. But check 'em for softness. And that's BULBS, in their skins, not CLOVES. The skins will dribble off after roasting. Slurp. 

Ah yes, those immortal lines from Book II of The Art of Preserving Health by John Armstrong MD (1709-79)...

Nothing so foreign but th'athletic hind
Can labour into blood. The hungry meal
Alone he fears, or aliments too thin;
By violent powers too easily subdued,
Too soon expelled. His daily labour thaws,
To friendly chyle, the most rebellious mass
That salt can harden, or the smoke of years;
Nor does his gorge the luscious bacon rue,
Nor that which Cestria sends, tenacious paste
Of solid milk.

(Gosh!)

You could work up to them gradually, maybe via anchovies (or gentleman's relish). Or try a caper, which by itself is quite disgusting, and then eat a nice black olive (try to avoid the really salty ones) - it will be a relief.

I vote for goat. In all its guises. I love a goat that bites back!

Roquefort is a sheep cheese. Need one say more?

Or tapenade?