Question: What form of cheese is best for salad toppings?
About the article "Salad", section "Toppings and garnishes".

Candidate passages:
Cheese on toast consists of toast, either buttered or not, with cheese on one side.
Further toppings are optional; the most basic being chopped onions (raw or grilled with the cheese), brown sauce or ketchup.
Pickled cucumber, Branston pickle, fried tomatoes, fried eggs, Worcestershire sauce and baked beans are also common.
Another common variation is to add something to the toast before applying the cheese, such as tomato, or a thin layer of spread Marmite, Vegemite (in Australia), cream spread, mustard or tomato ketchup.
Recipe books and internet articles tend to elaborate on the basics, adding ingredients and specifying accompaniments to make more interesting reading.
Consequently, published recipes seldom deal with the most basic form of the dish and frequently refer to the similar dish of Welsh rarebit as "posh cheese on toast".
Cheddar cheese is most commonly used for cheese on toast, as this is a particularly good cheese for toasting.
Lancashire dairies, in conjunction with a "National Cheese on Toast Day", have promoted Lancashire cheese as the best cheese to use.
In Scotland similar dishes are often referred to as roasted cheese or 'melted cheese', where the bread need not be toasted before applying the cheese. 
The Premium product line in the United States, Canada, and the United Kingdom includes McDonald's salad products.
First introduced in March 2003, the salads all are a mixture of iceberg lettuce and a lettuce assortment (romaine, etc.
), with cherry tomatoes and different toppings to differentiate them; Each salad is sold plain or topped with either a grilled or crispy chicken patty which has been chopped and added to the salad just prior to selling.
The line includes varieties of Newman's Own salad dressing that are tailored for each type of salad.
The line includes:  Southwest Salad - chili-lime flavored tortilla strips, black beans, roasted tomatoes, poblano peppers, and fire-roasted corn, a lime wedge and a cilantro-lime glaze for the chicken served with a "southwest" dressing;  Bacon Ranch Salad - bacon bits, Cheddar cheese and Monterey Jack cheese served with ranch dressing;  Grilled Chicken Caesar Salad - chicken breast, Cheddar cheese, and Monterey Jack cheese served with a creamy caesar dressing.
Fruit & Walnut Salad - candied walnuts, low-fat yogurt, and red and green apple slices with grape fruit.
Fiesta Salad - warm seasoned beef, cheddar jack cheese, and crispy tortilla strips served with all natural chunky salsa.
The Asian Salad - mandarin oranges, red peppers, edamame, snow peas, and an orange glaze for the chicken served with low fat sesame ginger dressing.
Additional dressing flavors offered include a low fat Italian dressing and low fat balsamic vinaigrette. 
In Honduras, enchiladas look and taste very different from those in Mexico; they are not corn tortillas rolled around a filling, but instead are flat, fried, corn tortillas topped with ground beef, salad toppings (usually consisting of cabbage and tomato slices), a tomato sauce (often ketchup blended with butter and other spices such as cumin), and crumbled or shredded cheese.
They look and taste much like what many people call a tostada. 
 Throughout the Southwest US, cheese fries are often covered in melted cheddar cheese, bacon bits, jalapeño slices, and chives and served with ranch dressing.
Alternately, they are also served as carne asada fries.
It is likely that Cheese Fries made many independent debuts starting with the advent of Cheez Whiz in 1953.
One early version of Cheese Fries was created by a young fry cook named Austin Ruse at the Dairy Queen on First Capital Drive in St. Charles, Missouri in 1973.
They were never placed on the menu but were available for special orders.
In Philadelphia, In the early 1980s, Cheese Fries with Cheez Whiz first surfaced from a company called "Philly Fries" (founded in 1981).
Scott Collins and his mother Vilma Collins created the dish as described in the Philadelphia Daily News in 1983.
IN 1990, then President George H.W.
Bush endorsed the cheese fries served at Eskimo Joe's in Stillwater, Oklahoma.
Consisting of fresh cut french fries covered with a mix of melted, grated Monterey Jack and Cheddar cheese and "special seasoning," Eskimo Joe's reports that it sells more than 7,000 plates of cheese fries per month.
In Philadelphia, pizza fries are topped with melted mozzarella and served with pizza sauce on the side, while "Mega Fries" are topped with Cheddar (or sometimes Cheez Whiz) and mozzarella cheese and bacon.
Usually served with a side of ranch dressing.
In New York City, Long Island, and New Jersey they are covered with American, Mozzarella, or Swiss cheese, then melted (properly broiled).
In New Jersey and certain New York City diners, "Disco Fries" are fries served with Mozzarella and brown gravy.
Willy's Cheesteaks in Red Bank, NJ was voted best cheese fries in the 2010 New Jersey Foodie Awards.
Ironically, they were also voted Worst Cheesteak the same year.
Chilli cheese fries are cheese fries topped with Chili con carne.
The cheese is usually either American or Cheddar.
In Cincinnati, Ohio, they use their own Cincinnati chili for their Chilli cheese fries at the local chilli restaurants.
In New Mexico, they use New Mexican Chile for their chilli cheese fries, often adding chopped lettuce, tomato, and olives as garnish.
In the Southeast, specifically Memphis, TN, cheese fries were created as an employee perk at 'Round the Corner Restaurant in the early 80's.
An off-the-menu item created by head chef, Roy Webb for employees on lunch break.
Hot, thin fries topped with finely shredded cheddar cheese served with a side of homemade ranch dressing.
In other parts of the US, nacho cheese is often used, especially in snack-stand type settings.
In Ireland a popular variation called "Taco Fries" consists of fresh cut chips covered in sub sauce and shredded Cheddar.
Piled on top of the cheese are ground beef, tomato, peppers, onions, and various seasoning.
In Bulgaria, a common side dish offered in most restaurants consists of French fries, topped with grated or crumbled sirene.
Fast food chain Checkers/Rally's serves fries with toppings of cheese whiz and other items.
Fast food chain In-N-Out Burger serves "Animal Style Fries" which are covered in melted cheese, grilled onions, and Thousand Island dressing.
Some German "Imbisse" (fast food joints) serve a variation on chilli cheese fries with bolognese sauce instead of chilli.
In the Netherlands a dish named 'kapsalon' is served as fast food.
This consist of fries covered with cheese, salad and shawarma or doner kebab.
It is often consumed with large amounts of garlic sauce and/or chili sauce.
The United Kingdom chips and cheese are often served in pubs as a popular type of 'pub grub'.
Preparation includes the pouring of cheddar sauce over chips or sprinkling cheddar over chips and then putting the dish under a grill.  
Popular salad garnishes are nuts, croutons, anchovies, bacon bits (real or imitation), garden beet,bell peppers, shredded carrots, diced celery, watercress, sliced cucumber, parsley, sliced mushrooms, sliced red onion, radish, french fries, sunflower seeds (shelled), real or artificial crab meat (surimi) and cherry tomatoes.
Various cheeses, berries, seeds and other ingredients can also be added to green salads.
Cheeses, in the form of cubes, crumbles, or grated, are often used, including blue cheese, Parmesan cheese, and feta cheese.
Color considerations are sometimes addressed by using edible flowers, red radishes, carrots, various colors of peppers, and other colorful ingredients.