@Felthry You'd probably want to go with bite-sized bits if you're going to go with brie or other soft cheeses for sure! But yeah, the harder cheeses wouldn't work nearly as well. Might taste good? But likely wouldn't be as enjoyable an experience.
@Felthry That is a good point. I kind of forgot that it can be a bit strong; doesn't help that I almost primarily only eat it as a topping on spaghetti (and I think the acidity of the tomato sauce helps dampen the strength) or as an alfredo sauce
@Kilroy I don't think parmesan would taste good at least, it's too strong a flavor to eat much at once
-F