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Double Gloucester and chives ... brill for cheese on toast.
Cheddar ... cos it’s alright.
Lancashire ... because i’m from lancs.
Cheddar ... cos it’s alright.
Lancashire ... because i’m from lancs.
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I like cheese with peppers and stuff in it but I prefer low fat cheese and THAT doesn't tend to come that way unless it's "soft" cheese.
If I'm making cheese toasties or whatever I sometimes just throw herbs (mixed/sage or whatever) on it, turns out the same! |
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213
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if you like a toastie try camembert/brie with mango chutney
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123 for me anyway.
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2-3-1
But your omitting of Red Leicester and Cheshire is borderline criminal. |
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Cardiff on another thread was miffed.
Reckon it was I didn’t include Caerphilly. |
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stilton
digestives |
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although I like all cheese of all the cheeses to pick in the world you had to pick 3 very average ones
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True that, I'm just finishing off some blue saint agur, love blue cheese, and I love smoked cheese and camembert.
I don't like those sweet cheeses with pineapple and berries in them you get in christmas selection boxes, too wimpy. |
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If you love blue cheeses JC I can definitely recommend Roquefort Papillon Revelation from Waitrose. It's superb but unfortunately it comes at a cost
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28 quid a kilo! There must be shady dealers bringing it over hidden in boats that can sell it cheaper than that?
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dolce latte
gorgonzola red leicester (cheese on toast) |
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Stinking bishop
Cornish yarg Any blue cheese |
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Stilton
Danish Blue Boursin Venezuelan Beaver cheese |
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cambozola
gorgonzola among my favourites of the well known blues at the moment trying castello very nice |
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I read somewhere that Chedder is the popular cheese in the world
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Morbier, machengo and gorgonzola .
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The one from Nazareth ranks pretty high in some circles.
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^^
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3-2-1 for me. Mild and creamy Lancashire is one of my favourites...and I'm not from Lancs.
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grappler....
Try both, gently melted in butter, and finished with a pack of passata... Add to cooked pasta, of your choice, and you have the most delicious 15 minute meal, to be served with crusty bread, to mop up the wonderful sauce.... |
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I'm reminded of a recommended cheese, by our private French exchange girl....
This was "Chaumes" and was rancid, with a stench like the girl's feet! I can't recall from where we bought it, and haven't seen it since, though haven't searched it! Could have been that it was "high" so, benefit of doubt, I will have another bash if I can find it! |
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Chaumes is an industrial pasteurised cheese from Jurancon in Acquitaine. It has virtually no smell, and very little taste. One to avoid.
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If your Granny's drinks cabinet includes one of those old never opened bottles of sweet french wine (Sauternes, Monbazillac etc etc). Try it with Blue cheese. Stilton Roquefort, Danish Blue etc etc. It may just change your life, or at least drinking habits.
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I bought some Brie one summer and put it in the glove compartment of my car then forgot about it.
A short time later a strange smell started developing. Eventually I opened the glove compartment and found the source of the smell. Now that WAS high. ...and talking of bottles in drinks cabinets my parents had a bottle of (I think it was called) wolfschmidt. Anyone heard of it. If I ever see it again i’ll try it for old times sake. |
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For me...
Only Cheddar from that list, and has to be extra mature.... Other than that, any blue cheese, and including Gorgonzola, and Dolcelatte... Gruyere,best for toasties and for croutons, on French Fried Onion Soup.... Brie for deep frying, and Camembert served warm, for dipping.... Mozzarella for Pizzas.... Austrian/Bavarian Smoked, for the cheese board.... |
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waitrose burrata
Berthaut's epoisses Badoz Vacherin Du Haut |
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Racing Cert - Was this it? My grandparents used to have it at Christmas. Don't ever remember trying it.
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a link would be helpful
 https://www.diffordsguide.com/beer-wine-spirits/1559/a-wolfschmidt-kummel |
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Cracker Barrel
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Comte, Gruyere and black bomber this month,
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Seriously Strong Cheddar (the vintage one), and Roquefort. Anything else is just cheese.
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most on here are so skint from gambling they only get rim cheese.
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Yes, Blackburn, that’s the stuff.
Caraway, aniseed, mint with citrus. Sounds disgusting. |