My whole wheat sourdough bread has a delightful tang to it that my husband believes will be made 100% better by the addition of cheese.
If anyone has added cheese to theirs I would love to find out what kind worked out best, how much was added, and when it was added to the dough.
I am leaning toward smoked gouda or sharp cheddar, in and on top.
A good mature cheddar such as Mull of Kintyre, Keen's, Green's or Quick's would be good or even a nice mature Comte. Then, of course, there's always goats' chesses.
Kerrygold Anchient White Cheddar