Chit Chat
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09 Feb 16
23:46
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07 Feb 11
Simple as that.
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Replies: 35
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Hard cheese blackestnight. Me too, love it.
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I doubt you'd be able to eat much of my cheese.
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Commonly called ''bung hole''
I once heard a chap in a pub order a pint of bitter, and a bung hole and onion cob. |
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A cheeseboard accompanied by a chilled fino sherry(or two) is a pleasing end to a good meal.
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Edam has to be the only non starter. Mystery to me why it remains popular.
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HH,
You can simply put that down to marketing. |
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It's same with these expensive lagers they sell.
The dear prices of many of them is due to the money they spend marketing them. |
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it's impressive marketing then Dr C - it's been around forever it seems and it's minging.
It's even been able to keep its neck above water in the modern age of multiple cheese varieties aplenty. |
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I agree, it's like eating rubber with very little taste.
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they do a smoked edam,still shoite though
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Edam's for people who don't like cheese.
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I'm always seeking the strongest possible cheese - the good stuff virtually burns the skin off the roof of the mouth. Currently eating some so-called extra mature red Leicester from tesco : its as mild as buttermilk. disappointing.
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supermarkets a waste of time for strong cheese - they're terrified of the strong stuff in case a customer 'doesn't like it'
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i.ll put in a good word for my latest fav,claxtons blue cheese from M and S,s
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I think the marketing of strong cheddar is all to do with price. They sell the cheapest stuff they can
at the most expensive price. Are there any rules as to what is 'Strong' or 'Mature' or 'Extra Mature' etc? I doubt it. |
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I'm going to get some Berthaut's Epoisses next time I visit a Waitrose.
One version of the Epoisses (was Napoleon's favourite cheese) is even banned from the Paris underground because it chucks off so badly. |
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I do like a cheeseboard, currently chomping on a lovely bit of Brie with a glass of Chablis, jobsagoodun.
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I usually wipe my cheese board on the curtains
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Agree with you there Sultan. Waitrose also do a good Reblochon which is similar in flavour and texture to Epoisses. I also buy their Wyke Farm vintage cheddar. Have you tried it?
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Snowdonia cheese do an extra mature cheddar called the 'Black Bomber' which is fantastic. Not cheap though.
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Foinavon I haven't no, but I'll look out for it.
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Too much gives you Gallstones.
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I agree with the OP.
I have some Somerset brie and blue Stilton going on right now with my Parrot Bay & coke. Yup  |
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Wish i had not opened this fred, im now gagging for some cheese.
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Brie, Stilton, and a pickled onion chutney on the go right now. I do love a bit of a cheeseboard I must say.
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"Ye cannae whaich it", as Stanley Baxter would say!
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I don't like the cheese with like fruit in it? It's horrible.
But I love strong smelly cheese. |
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I've seen that stuff with raisons / grapes / cranberries & whatever the fk else in it and it doesn't appeal to me in the least.
Somerset brie is absolutely lovely, creamy and with a good whiff / strong taste to it ... mmmm, look out fridge, here I come for some more  |
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Highland Fine http://hf-cheeses.com/ make some good stuff but they're only young and some of their cheeses can be a bit dodgy this time of year with them feeding their coos tumshies.
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Blimey, they're older than me!
https://food.list.co.uk/place/46783-highland-fine-cheeses/ |
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Port Salut
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Thanks for the headsup M_D, I'll check that out ...
http://www.cheese.com/port-salut/ |
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I love a bit of Port Salut M_D
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Cheese with grapes is a good combo, but not cheese with cranberries in it :(
I wonder, if you got edam and scraped some blue mold all over it from a nice danish or something, then stuck it in a cupboard for a month, you'd come back and get a blue moldy edam? Maybe blend the edam first with a little water? There's only one way to find out, I'm off to get some edam and blue cheese. Can Saturday nights get more entertaining?  This is LIVING! |
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Edam reminds me a bit of margarine and I think you might find the Edam remained "as was".
Have you ever put a tub of marg out in the sun in the summer and left it a few hours / days / weeks? I have and it doesn't change. Not even the flies touch it. I heard it said on the radio one time and didn't believe it - so I tried it. Try it and see for yourselves what chemical sh!te you're spreading on your toast when not using butter. |