— Roy L. Cox

Probably more cheeses can be used than maybe would be avoided in this case. If you want something that's salty and a little bit crumbly, but it'll certainly moisten up with some heat, is going to be feta. And if you want something a little sharper that'll have a little bit of stringiness to it when it's hot anyway, then think about a sharp cheddar, think about a Swiss-style cheese, and gosh, you can go from there. If you want something smoky, of course, there's the classic Dutch or Dutch-style Gouda or Gouda cheese with a good smoke on it. And if you just want something that's going to be very creamy, then you might try a fresh cheese, like a fresh mozzarella. It could be a fresh goat cheese, a Chevre, in a common log sort of a shape that we find. Some of those come flavored with some berry or fruit sort of flavors that can go nicely with dates, as well as pork. So those are some additional options, some variations in that particular category. But give it a try. Just stay away from the blues, the mold that you want to avoid, and most any other cheese that I can think of can potentially work. Some of these cheeses, like a bloomy-rinded cheese, like a-- Well, that's right. You want to stay away from any kind of mold, okay, I want to assume. So the bloomy-rind cheeses like Brie, I guess, would be avoided as well. But Roy, the world of cheeses is going to be open to you, and you've got thousands to choose from. So please experiment and find what sort of a salt profile or tangy, sour, acidic profile you like, what sort of an aroma, what sort of a melty texture that you like, and what your palate prefers with the sweetness and those earthy notes of dates, as well as the seasonings that you might apply to the pork loin itself. All right? Have fun with the process, and as I always say, take notes along the way so you can narrow down these thousands of cheeses to a handful that you will enjoy every time.