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Creamy Lancashire for me.
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Replies: 36
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Tesco's finest vintage cheddar is food from the gods, 300g for £2.50, i do it in two sittings with some eye watering hot homemade pickled onions, be the death of me but ill die happy
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Soft - Brie
Hard - Emmentel |
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The milkier the better
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Extra mature cheddar
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Philip Scofields is knob cheese.
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I like all sorts of cheeses but if pushed I'd pick Brie as my favourite.
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Fav soft cheese is St agur, not a huge fan of the softs though.
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Double Gloucester & Double Bollocks to anyone who says its not a Gun Cheese!
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Venezuelan Beaver Cheese.
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not usually a fan but someone bought me a mature aged red lec for xmas along with some others very nice with the mother in laws xmas cake
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Some of my favourites already mentioned, Red Leicester, Lancashire, double Gloucester and Emmental, so I'll add another favourite, Jarlsberg. Not the nasty fake Irish sliced clone but the real Norwegian cheese. Check the label before you buy.
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Stinking Bishop
Colston Bassett Stilton Lincolnshire Poacher A few chilled green grapes, fresh figs, salted biccies and large port |
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Any otters?
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There is no simpler, tastier and finer supper than cheese, biscuits and wine/port
Keen’s Cheddar for me and a bit of Beauvale |
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Stilton and Brie.
Or their bastard love child, Dolcelatte. |
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i remember when i was a kid edam from holland was considered the real deal . like something you would make tyres out of . ..blue cheese for me .
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Stilton by a country mile.
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Xmas: - Stilton with a nie port and Grapes
Everyday cheese and biscuits: a well matured cheddar On its own - no biscuits just straight out of the packet and at room temperature: Comte Grilled on toast, bubbling and just staring to brown, with a splash of Worcestershire Sauce: Amsterdam Gouda. Guilty pleasure: Baked Camembert with breadsticks. |
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'nice' port
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Stilton with TAWNY Port (or Sloe Gin
 Roquefort with very sweet white wine - Sauternes or similar Brighton or Barkham Blue is very good with a late picked Riesling |
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i have a 1977 taylors port in my decanter just now ...you boys have prompted me to get some cheese tom to do it justice .
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77 port I think we will all join you
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Dairylea avec Ritz
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77 Taylor's - you know how to live
Windsor will be far too polite to say, but for those who don't know.....£150+ a bottle. Awesome stuff and top house. "This house must certainly be the Latour of Portugal. Their ports are remarkably backward yet still impressive when young. Of all the vintage ports, those of Taylor need the longest time to mature and even when fully mature seem to have an inner strength and firmness that keep them going for decades. Their tawnys are also among the very best, though somewhat expensive. The 1977 has consistently been at the top of my list of vintage ports in this great vintage, although the Dow, Graham, and Fonseca are equally splendid. It is a mammoth, opaque, statuesque vintage port of remarkable depth and power, but is should not be touched before 2000." Robert Parker - The Wine Advocate" Hope it hasn't gone over  It won't!!! |
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you should take yer cheese out the fridge @ least 2 hours before consumption.
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Sound advice, except there is no more reason to keep cheese in the fridge than there is butter.
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Emmental my favourite. Like Wensleydale with dried cranberries
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Cathedral city.
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wensleydale do a cheddar with thaekstones real ale in which you can really taste the beer,very nice, I visit the wensleydale creamery shop a 2 or 3 times a year and they do lots of cheeses apart from the traditionsl crumbly types, but their plain special reserve crumbly wensleydale is very good with a piece of fruitcake
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Blacksticks for me.
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blackbarn ...many thanks for recognising my supposed lifestyle riches , but may i add to the blue cheese , top notch port and indeed roast duck and pheasant i enjoy . i also have gout. and about a fiver left in my betfair account !. my liver will be left not to medical science but probably le petit st paul bistro in paris . .. i will have no regrets .
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Brie de Meaux , Stinking Bishop ,Roquefort ,Limburger , Emmental ,Vintage Cheddar but not too salty .... so many to choose imo
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forgot baked camembert
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all go down well with a nice bottle of red , robust in flavour with notes of blackberry and plum
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Cambezola shocking omission.
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Brad likes it, can't say I've tried it.
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