Markio Posted July 26, 2009 Report Share Posted July 26, 2009 (edited) More half drunken threads.... I do enjoy cheese, not massively adventurous but i'm getting there. So what's your favourite cheese, and how do you eat yours...? I'm a walking (or is that sitting) cliché and like mine with a bread board on my lap with lots of red wine and bread (or toast), just starting on the soft blue cheeses. I am my dad. Edited July 26, 2009 by Axe Remove swearing Quote Link to comment Share on other sites More sharing options...
shot shot Posted July 26, 2009 Report Share Posted July 26, 2009 at one extreme, extra mature cheddar, at the other, danish blue Quote Link to comment Share on other sites More sharing options...
Edward Posted July 26, 2009 Report Share Posted July 26, 2009 I do like a bit of gouda Quote Link to comment Share on other sites More sharing options...
V8landy Posted July 26, 2009 Report Share Posted July 26, 2009 There are many cheeses I like, the stronger the better. I do also like Yes Marmite do a cheese Quote Link to comment Share on other sites More sharing options...
Paul223 Posted July 26, 2009 Report Share Posted July 26, 2009 Different cheeses for different jobs, for instance you would not usually have gorgonzola on toast, cheddar or red leicester work good, but Gorgonzola is great with pasta, or as part of a sauce with meat silton really does suit crackers and brie is great on freshly cooked baguettes with ham they all taste well as a cheese sauce (with a spoonful of mustard mixed in) on cauliflower If you like your cheese board then try the 'little black bomber' from snowdonia cheese co very full flavor, absolutely delicious https://www.snowdoniacheese.co.uk/default.asp Quote Link to comment Share on other sites More sharing options...
fullbore Posted July 26, 2009 Report Share Posted July 26, 2009 wensleydale Quote Link to comment Share on other sites More sharing options...
duncan Posted July 26, 2009 Report Share Posted July 26, 2009 STILTON for me +a glass of port , like nectar to a bee Quote Link to comment Share on other sites More sharing options...
PAULT Posted July 26, 2009 Report Share Posted July 26, 2009 dairylea slices lol Quote Link to comment Share on other sites More sharing options...
Imperfection Posted July 26, 2009 Report Share Posted July 26, 2009 Double gloucester is the best! Quote Link to comment Share on other sites More sharing options...
JonD Posted July 26, 2009 Report Share Posted July 26, 2009 My favorite ever is one i found in the Netherlands with pineapple in it, the little rings here are far from it. I look forward the the family Cheshire at christmas which is awesome, in all my fave is Cheshire (strong) But i like all cheese Jon. Quote Link to comment Share on other sites More sharing options...
Kron Posted July 26, 2009 Report Share Posted July 26, 2009 White stilton - the connoisseur'e choice Quote Link to comment Share on other sites More sharing options...
henry d Posted July 26, 2009 Report Share Posted July 26, 2009 Caboc...... a beautiful buttery cheese wrapped in oatmeal. Chesire...... Nutty and semi soft Mmmmmm. Manchengo....... Spanish and delicate. Quote Link to comment Share on other sites More sharing options...
jmooney Posted July 26, 2009 Report Share Posted July 26, 2009 We have several regional varieties of Cheddar in the US (New York, Vermont, and Wisconsin). I'm partial to the sharper kind from Vermont myself. Blue is also good as well as VERY sharp Provolone. I tend to stay away from the higher powered cheeses like Swiss and such. Not my thing. Quote Link to comment Share on other sites More sharing options...
magman Posted July 26, 2009 Report Share Posted July 26, 2009 Cheddar Cheese and pickled onion Quote Link to comment Share on other sites More sharing options...
Axe Posted July 26, 2009 Report Share Posted July 26, 2009 Ooh like a good Smoked Cheese. Brie especially deep fried with Cranberry and Coleslaw! not a fan of blue cheese or mature cheese but anythign else seems to go. Quote Link to comment Share on other sites More sharing options...
Yellow Bear Posted July 26, 2009 Report Share Posted July 26, 2009 Single Gloucester with crackes and grapes - firm, creamy and nutty both. Nowegian Ridder, again with crackers and dates. Cheshire or Lancashire with first of season English apples. Quote Link to comment Share on other sites More sharing options...
Chard Posted July 26, 2009 Report Share Posted July 26, 2009 I can eat most cheeses, but I'm not really fussed about "blue" cheese or strong mature cheddar I like smooth mild stuff like Emmenthal, Jarlsberg, Gouda, Edam etc Cheshire is good and I like that Austrian/Bavarian smoked cheese. Just remembered one that I really don't like, "Cruncher" Cheddar - far too salty I went to a game fair once and they had a tent with tasting of sausage, olives and cheese They had some very nice fancy cheeses there, I recall one with chilli in it which was a bit good Quote Link to comment Share on other sites More sharing options...
Markio Posted July 26, 2009 Author Report Share Posted July 26, 2009 Top tip, if you want the best scum of the earth cheese and ham toasty then get some mattersons's smoked pigs ears sausage sliced up and melt applewood smoked cheddar on top. Chuffin' lovely. Quote Link to comment Share on other sites More sharing options...
Gordon R Posted July 26, 2009 Report Share Posted July 26, 2009 Mexican - okay in thin slices, but very hot if you go thicker. Quote Link to comment Share on other sites More sharing options...
pyr8 Posted July 26, 2009 Report Share Posted July 26, 2009 arran cheeses,the sheeps cheese is pretty good as is the goats.crumbly lancashire.stilton grilled on top of a good steak takes some beating.mouse trap cheddar melted with a drop of milk served with bacon. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 26, 2009 Report Share Posted July 26, 2009 Stilton, Black Bomber and for a bit of a treat, some Dutch "Old Cheese" - It's aged Edam where salt crystals build up inside it and it's lovely with a glass of beer and slices of apple Quote Link to comment Share on other sites More sharing options...
Zapp Posted July 27, 2009 Report Share Posted July 27, 2009 Stilton, cheddar, smoked cheese, mozzeralla, and haloumi, especially grilled on the bbq ZB Quote Link to comment Share on other sites More sharing options...
Marcus Posted July 27, 2009 Report Share Posted July 27, 2009 I like most cheeses, but in particular Brie Quote Link to comment Share on other sites More sharing options...
amateur Posted July 27, 2009 Report Share Posted July 27, 2009 Salers - a spring grass cheese from the Auvergne or a really mature cheddar or almost anything except Kraft cheese slices Quote Link to comment Share on other sites More sharing options...
vole Posted July 27, 2009 Report Share Posted July 27, 2009 Somerset Brie on crispbread with a slice of smoked salmon at Christmas. Most blue cheeses like Stilton and St Augur when I am not boycotting French stuff. Emmenthal. There is a creamy Lanacashire you can buy in Lancaster market hall made in Garstang which is the best ever mild cheese. Dairylea cheese slices and Laughing Cow. I am a mouse when it comes to cheese. Quote Link to comment Share on other sites More sharing options...
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