You can’t beat a good cheese grater. Cheese just tastes better in a sandwich once it has been grated. It’s been proven by ACTUAL SCIENCE that this is the case: something about the increased surface area making it taste more zingy (NB. QI is not actually a peer-reviewed scientific journal). Of course the cheese we are grating here is a nice mature cheddar, you can’t grate Camembert or Stilton (well technically you can, but why would you?