been pondering this
can’t even really determine if she’s a hard or a soft cheese 
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blue cheese because queens are stinky
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Blue cheese tastes wonderful.
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Maggot Cheese from Sardinia.
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Sweaty queens are sharp cheddar. Chill queens are smoked Gouda.
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Some cheeses are sour, so maybe she’d be a sour cheese. Bcus shes so acidic
swiss cheese is also a valid answer. BECAUSE BULLETS MUA HA HA
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Since no one has given this a serious answer, Pecorino romano. Pecorino toscano is a close second but the distinct salty taste resonates with more vs the more mild offering toscano brings to the wine-platter.
I was serious.
The fuck are pecorino whatever? I only know blue cheese and yellow cheeses.
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Casu martzu is a type of pecorino, I will give you that. But I doubt that’s why you picked it. It’s spicy and salty, strong. Fans of blue cheeses will probably enjoy it. I’ve never had it myself, but I know someone who did and they told me it wasn’t bad at all. It’s for that reason I would classify casu martzu as a cheese fitting for ravagers or trapper strain boilers. It lacks the little bit of ‘class’ required to properly be a queen-grade cheese, even if traditionally served with wine, where it stands alone, not with other cheeses on a fine platter. What kind of queen doesn’t have a hive?
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Had to look this up, can we bomb Sardinia?
Queen mains are absolute stinkers. It stands to reason Queens are a horrifically maimed blue cheese
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Coalition of Nations at the ready to invade Sardinia. By your command.