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I'm quite partial to a bit of brie on my cracker.
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stilton with a glass of port old chap
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A mate once brough me some Caciocavallo Podolico from Italy. Beautiful. Comes from a rare breed of cow and is mega expensive.I think it weighed about 2oz.
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A crackering start.
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Creamy Coverdale
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What type of brie GoOnThen?
Partial to Brie de Meux myself, can be strong and smelly! |
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I have Tesco's Ripe and Ready Brie atm but can't say I'd recommend it. I usually get some sort of cheese most weeks to snack on so maybe we could use this thread for reviews. It's pretty bland with no flavour, I'd rate it 2/10.
I am partial to 5 counties out of Tesco. You get a mini cheeseboard in one with Cheddar, Cheshire, Red Leicestershire and 2 other cheese crammed into a small block. |
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Not generally fussed pauly, I like the crumble free texture when assembling my cracker. I'll give your recommendation a try if I spot it though.
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Cheers Oval. Good idea.
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When I was sixteen I worked on a farm where they made cheese and I spent a few weeks, 9 hours a day painting cheese. Must be the most boring job ever
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i liked Lockerbie cheddar for cheese on toast. nice savoury tangy salty flavour.
never see it in the shops these days. |
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GoOnThen..
https://www.tesco.com/groceries/product/details/default.aspx?id=277465774 Yum, yum |
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Cheers bud.
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Most supermarkets will have it..bit more expensive but worth it.
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babybel (nap)
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Port and Stilton are wasted on each other. Stilton is best with a Sauterne or another sweet white.
Proper unpasteurised Brie or Camembert is very fine, but in this group, Epoisses is smelly and brilliant - eat with a spoon. |
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cheese is not good for one's health.
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curious - are there two l's in bo llocks? This IS a cheese thread!. If you wish to start a spurious educational thread on the subject, then please do so separately. Many thanks, be a good chap, and f u ck off elsewhere.
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have you ever wondered how you get triangles from a cow?
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That's easy. You milk her into a triangular bucket.
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Caerphilly I would imagine.
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Caerphilly I would imagine.
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^ Alzhimers
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^ Alzhimers
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^ Alzhimers
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pants##
cracking cheese Gromit |
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Stinking Bishop.
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Roquefort. Everything else is just... well just... cheese!
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Gruyere (hard)
Époisses (soft - warning: very stinky!) |
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"That's easy. You milk her into a triangular bucket."
At Scolton Manor Museum in Pembrokeshire they have a triangular churn. Lovely locally-made old piece of work, won a prize at a big agricultural show in Surrey a hundred years ago. My favourite cheese is Emmental. Swiss is best but the French version by President is nice, too |
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Petit Chebra goat cheese out of Lidl. Not only the best goat cheese I've ever tasted, but half the price of the stuff they sell in the other supermarkets too.
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Blue Cheese, I like the taste of the mould
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I knew you were a Tory at heart BM!
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Too many to mention but defo the soft & creamy variety.
A quick look in my fridge tells me I need to go shopping but in my cheese box I currently have Tesco Finest Stilton & St Endellion Cornish Brie. I ALWAYS look in the "sell-by" fridge in Tesco and buy all the soft cheese on offer and put it in my freezer when I get home. Same with organic milk. Simply transfer to the fridge a couple of days before requirement and BINGO! |
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First cheese I've tried since my above post but I got some White Stilton from the reduced isle in Tesco's. Medium to soft, it crumbles easy and creamy in the mouth. It reminds me of a goat's cheese. Even at 50p for a decent sized block I wouldn't buy it again.
I'd give it 2/10 also. |
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If you love Dairylea (and who doesn't ? WTF is wrong with you ?) you have to try Kiri - the French equivalent.
only better  |
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I'm in Provence next week Platini. I shall seek it out.
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You can stick your Bries and you DairyLeas where the sun don't shine.
Extra-Mature Cheddar ain't broke and a bit of Shropshire Blue with salad makes the King of cheese rolls. |
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Venezuelan Beaver Cheese
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Cracker Barrel, Orson Wells advertising, aah, those were the days. Seriously, if you like cheddar you need to get hold of some Fiery Fred - nothing else quite like it
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