and lastly cheese. rubbery cheese such as gouda or edam work well in my opinion

Cheese is a fermented dairy product produced by coagulating milk protein (casein) using rennet and/or acids, then separating the curds from the whey and aging or processing the resulting solids. Gouda and Edam are traditional Dutch cheeses made from cow's milk, characterized by their semi-firm, slightly elastic texture and mild, nutty flavor that develops with aging. Both are wax-coated cheeses that can range from young and creamy to aged and complex; Edam is typically slightly firmer and has a lower fat content than Gouda. The "rubbery" texture—technically the elastic, slightly springy consistency—develops from the specific casein structure formed during production and makes these cheeses particularly resilient and sliceable.

These cheeses are produced through a controlled fermentation process where milk is heated, curdled, cut, cooked, and drained before being pressed into molds and aged for varying periods. Young versions (a few weeks old) have a mild flavor and softer texture, while aged versions (months to years) develop deeper, more complex nutty and caramel notes with a firmer crumb.

Gouda and Edam are versatile cheeses used across multiple culinary contexts. They are excellent for cheese boards and snacking due to their mild flavor and firm texture that resists crumbling. These cheeses melt well without becoming oily, making them suitable for sandwiches, grilled cheese, burgers, and gratins. They can be diced into salads, grated over pasta, or incorporated into casseroles. In Dutch cuisine, they are often served with bread, fruits, and cured meats. The semi-firm texture makes them ideal for slicing and layering in composed dishes. Their mild flavor profiles allow them to complement rather than overpower other ingredients, making them particularly useful in dishes where cheese plays a supporting role rather than a starring one.