A hunk of cheese, that's what.
I've been known to bite hunks out of a block of cheese while on my way to the cutting board to make a dainty slice.
I have been known to eat a pinch of cream cheese while waiting on the bagel to toast.
I have never--to this day--met a cheese I didn't like. O, I love some more than others--double Gloucester, for instance--but I like cheese stinky and mild, crumbly and runny, baked in filo or microwaved on a triscuit.
Years ago, my cholesterol was a little high and the doctor noted it. I asked, somewhat innocently--would brie do that? She looked appalled. Do you eat brie? Why, yes, I said. Rather a lot. Yes, she allowed, looking at me over the top of her spectacles, brie would do that.
The glory, the wonder of cheese.