@mel
Now being here: I know old folks in the area where I grew up, Dordrecht, and my wife, Haarlemmermeer, did keukenstroop ( a light sort of melasse) on matured cheese.
So did my son' s ex-GF , with Suriname/ Lebanese blood, with good chef's papers. Or sambal.
Also to my taste, but not for younger cheeses.
They are too delicate .