When a recipe calls for sliced cheese, thin slices are advised because they melt more easily. Sliced cheese is considered cooked as soon as melts. In its grated form cheese can melt, bubble and brown without toughening. Broadly speaking you are safe in mixing cheese with most firm vegetables. Of the soft ones aubergines suit best.
Cheese adds flavour to lentils and pulses.
Eggs and cheese are the traditional twosome. The Indian equivalent of adding cheese to pastry is to add it to parathas - in the stuffing or in the dough. When baking always preheat the oven to temperature specified.