Ritz? Nar, too salty and interferes with the taste of the cheese. Manchego is the current fav along with Port Salu. But cheese on toast has to be strong chedder.
Like a strong mature cheddar myself, in all sorts of things but particularly with a bit of pickle (or brown sauce if desperate) in a butty or with a nice bit of freshly cooked and cut ham. Quite contrarily I’m also quite partial to Jarlsberg, which is very mild and sweet. Nice on a digestive. I’m not a huge fan of blue cheese but to be honest I like most others, strong or mild, hard or soft. To be fair I like a lot of foods that aren’t particularly good for you... Kev knows me (and the size of me) so it won’t be a shock to him to hear.