Redditor rogel1208 took 12 hours and several types of cheddar and Monterey Jack to evolve Blastoise into his cheese form. Personally, I would have suggested a fine a fine Alpine cheese from France for its better malleability and cohesiveness. Or perhaps a tangy goat’s milk cheese made in the caves of the Picos de Europa in Northern Spain, for its inherent ability to kick your ass and make you ask for more. But hey, that’s just me. Also, I suggest a Cabernet Sauvignon for pairing when consuming cheese Blastoise.