Bleu/Blue Cheese
Also a Cambizola or Gorgonzola are 2 really good soft ripened ones that melt very well on meat, usually if you put it on the steak when you take it off the grill, it will melt like butter over the top. The compound butter technique is also really good for the harder or more crumbly cheeses, the butter will spread it evenly, and butter is great on steaks.