Taking his cheese for a walk.  From Le Rire, 1910.

"He went so far as to move a rider to the resolution, suggesting toasted cheese."  From English Illustrated, 1895.

"The Gorgonzola once more.  The Colonel (catching sight of cheese in high state of activity).—Is that cheese, or have I got 'em?"  From Pick Me Up, 1890.

"Sitting down opposite the cheese."  From English Illustrated, 1893.

"Guess I'm quite the Cheshire," says a newfangled American version of British cheese.  From Judy, Or The London Serio-Comic Journal, 1885.

Cheshire cheese goes ice skating.  From Judy, Or The London Serio-Comic Journal, 1887.

From Ye Olde Cheshire Cheese of London City, the Literateurs' Haunt for 200 Years, 1920.

Here's a mischievous cheese that ogles women, from Bouffonneries de l'Exposition, 1868.

"And when we came at last to the five thousand cheeses, my mother burst out crying."  From The Personal History, Adventures, Experience, and Observation of David Copperfield the Younger by Charles Dickens.

Jonathan: Whatever happened to Roquefort dressing?
Hilary: It just turned into "bleu cheese" dressing, right?
Jonathan: They didn't coexist for a while, like Neanderthal and Cro Magnon?
Oddfellow: Yes, but only after the Pre-Camemberian Era, a span of very hard cheeses.

[Did you know that cheesemaking colanders have been discovered amongst Roquefort-sur-Soulzon's prehistoric relics?]

[Also: not only did cavemen invent the cheese wheel, but they also invented bleu cheese.  We present, collaged for your convenience, Exhibit A below: Rogue Creamery's Caveman Blue.]

Q: "What happens to the hole when the cheese is gone?" —Bertolt Brecht

A: The hole hovers in Swedenborgian space.

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J adds:

Having originated, of course, in Switzerlandborgian space.

Pitchinwoot writes:

The mice collect them for their Mouse Holes.

"Cheesy" movies are not limited to Spaghetti Westerns.  Why not specify the type of cheese?  If the film simply stinks, it undoubtedly qualifies as a Limburger, Vieux Boulogne, or perhaps Gorgonzola.  If there are too many plot holes, call it Swiss Cheese.  If the film suffers from stiltedness, why not call it a Stilton?  Overly dry humor or wit suggests a Parmesan or Romano, while bland or insipid content might be called Buffalo Mozzarella.  A film made quickly and cheaply (even if glossily) recalls American Cheese, while overly mushy emotionality suggests Cottage Cheese.  And, of course, so-called "blue movies" would be Bleu Cheese.  Cheesy movies are often quite entertaining and good in their own way, in which case we might call them Gouda.