We've become hooked on a killer Greek place that opened recently a few blocks from our house, and while their feta with herbs is DAMN good, I've been opting for takeout and coming home and doing grilled (actually browned in butter in a non-stick skillet) thick slices of tangy Haloumi with squeezed lemon.... or even better still.... Saganaki. GAAAAWD Saganaki is freakin heaven on earth, but I'm still learning the technique. The brandy flambé is the easy part--not overcooking it and having it completely break down is the difficulty. Mouth is watering now just thinking about it. OPA!!!!!
Also been enjoying a nice fat wedge of triple-cream Montagnolo with crackers. Hey Mr. I, since you like the soft blues, try this one if you haven't already. Outstanding!