Author Topic: Your favourite cheese? (Read 12361 times)

Spanish Al · « **Reply #40 on:** December 12, 2013, 10:46:35 pm »

Had some chili cheese a while back, was delightful. Nice creamy red cheddar with bits of red chilli.

BarryCrocker · « **Reply #41 on:** December 13, 2013, 02:37:49 am »

Wensleydale
Persian Fetta
Parmigiano-Reggiano
Gruyere

Crimson_Tank · « **Reply #42 on:** December 13, 2013, 03:12:29 am »

Headcheese.

MJL · « **Reply #43 on:** December 13, 2013, 04:28:37 am »

Smoked applewood cheddar
Wensleydale with cranberries or apricots
For xmas - white stilton with dates and walnut

"Stuart" · « **Reply #44 on:** December 13, 2013, 06:55:16 am »

Shropshire blue

Chavasse1917 · « **Reply #45 on:** December 13, 2013, 07:42:39 am »

Mont D'Or from Eastern France. It comes in a pine package/box which gives the cheese a great smoky flavour. It has a consistency similar to Brie and is fantastic. Not cheap, mind...

TomMorganLittle · « **Reply #46 on:** December 13, 2013, 09:17:19 am »

Has to be Camambert for me. No better cheese when it's ridiculously smelly.

Anyone tried stinking bishop? Couldn't decide on it at firts but now I've decidie it's not quite right.

Sir Harvest Fields · « **Reply #47 on:** December 13, 2013, 09:21:25 am »

Stilton. Fucking awesome.

Snail · « **Reply #48 on:** December 13, 2013, 09:37:20 am »

Oh god, I can't just pick one.

Stilton, gorgonzola, roquefort, St Agur, any cheddar, red Leicester, goat's cheese, that smoked stuff... there honestly isn't a cheese that I don't like.

Les Willis · « **Reply #49 on:** December 13, 2013, 09:37:43 am »

Boring I know, but you can't beat a bit of Cheddar, it's probably the most common cheese - but that's because it does its job. As I've got older though, I do like a bit of Stilton too.

Snail · « **Reply #50 on:** December 13, 2013, 09:40:38 am »

I cannot comprehend people disliking stilton.

TomMorganLittle · « **Reply #51 on:** December 13, 2013, 09:59:41 am »

Reblechon

Jimmy Conway · « **Reply #52 on:** December 13, 2013, 11:19:14 am »

Ate a shed load of Stilton last night. My tummy hurts today.

Upinsmoke · « **Reply #53 on:** December 13, 2013, 11:26:43 am »

I only like cheddar, other stuff i just don't like the taste of.
I've gotta be the most boring motherfucker on this forum, i should up the mundane thread.

Stubbins · « **Reply #54 on:** December 13, 2013, 03:24:07 pm »

Quote from: hixxstar on December 12, 2013, 10:25:38 pm

Slightly off-topic... Sean Wilson (aka Martin Platt Coronation st.) ... is an award winning cheese maker !! ..

As is the lad who used to play bass in Blur who's name escapes me at the minute.

I don't think I've ever had a cheese I don't like. I like buying obscure cheeses that I've never had before just as a treat (much as I do with beers). Uk, local, continental it's all good!

Blessed are the cheese makers as Monty Python said.

TomMorganLittle · « **Reply #55 on:** December 13, 2013, 03:24:37 pm »

Quote from: Stubbins on December 13, 2013, 03:24:07 pm

As is the lad who used to play bass in Blur who's name escapes me at the minute.

I don't think I've ever had a cheese I don't like. I like buying obscure cheeses that I've never had before just as a treat (much as I do with beers). Uk, local, continental it's all good!

Blessed are the cheese makers as Monty Python said.

Alex James

killer-heels · « **Reply #56 on:** December 13, 2013, 04:14:31 pm »

Brie.

loozy · « **Reply #57 on:** December 13, 2013, 04:36:41 pm »

Oh, a PERfect thread for me

I am a big lover of cheese - my favourite ones are Etorki and goat's cheese with figs as well as ewe's milk cheese with herbs on top - makes me salivate just thinking about it

Trim0582 · « **Reply #58 on:** December 13, 2013, 04:37:37 pm »

Brie, or Jarlsberg with a pickled onion - perfection

JTK · « **Reply #59 on:** December 13, 2013, 04:44:45 pm »

Love getting far more cheese & crackers than I need, piling it all onto a plate, then sitting down and pretending to be these two legends.

Wensleydale is boss, Dutch Gouda too. I like it all really but not a fan of goats cheese.

loozy · « **Reply #60 on:** December 13, 2013, 04:46:09 pm »

Appenzeller is wonderful, too, though you cannot eat too much of it as otherwise it kind of makes your tongue rough and smarting.

KERRYKOP · « **Reply #61 on:** December 13, 2013, 04:54:08 pm »

Cashel Blue, the older and chalkier the better because I'm a tough guy.

I love soft goats cheese as well, I would literally eat goats cheese rolled in Parma ham until I vomited. Really rich delicious flavour that hits my taste G-spot. Stilton and Gorgonzola, love them, but fairly sure they're the same thing just one is from Italy.

Joseph-Immanuel Queen · « **Reply #62 on:** December 13, 2013, 05:03:25 pm »

Brie, camembert, wensleydale, gouda, feta, goat's cheese, manchego are all amazing.

The undisputed king for me though, is comté.

TepidT2O · « **Reply #63 on:** December 13, 2013, 05:12:37 pm »

Really good Lancashire ...
Morbier
A good rotting cheddar
Small amount of Stilton
Parmesan by the bucket load
Shropshire blue

Dislike anything that's been sweating in plastic, and all are best with a nice pickle (does homer Simpson drool..).

Edam is interesting, it's unusual because it's the only one that's made in reverse

Cochise · « **Reply #64 on:** December 13, 2013, 06:19:26 pm »

Dislike any mild cheese. Whats the point!?

Really dislike goats cheese. Got a wet dog kind of taste to it.

lfcmaster · « **Reply #65 on:** December 13, 2013, 06:45:35 pm »

TomMorganLittle · « **Reply #66 on:** December 14, 2013, 09:31:12 am »

Quote from: Sleighbells on December 13, 2013, 05:12:37 pm

Really good Lancashire ...
Morbier
A good rotting cheddar
Small amount of Stilton
Parmesan by the bucket load
Shropshire blue

Dislike anything that's been sweating in plastic, and all are best with a nice pickle (does homer Simpson drool..).

Edam is interesting, it's unusual because it's the only one that's made in reverse

How's it made in reverse?

If anyone who likes strong cheese hasn't tried stinking bishop, give it a shot. It won't be everyone's cup of tea though.

BarryCrocker · « **Reply #67 on:** December 14, 2013, 09:44:03 am »

Quote from: TomMorganLittle on December 14, 2013, 09:31:12 am

How's it made in reverse?

If anyone who likes strong cheese hasn't tried stinking bishop, give it a shot. It won't be everyone's cup of tea though.

The semordnilap of Edam is made.

Sir Harvest Fields · « **Reply #68 on:** December 14, 2013, 10:03:53 am »

emordnilap mate . Singular

TomMorganLittle · « **Reply #69 on:** December 14, 2013, 10:07:08 am »

Quote from: BarryCrocker on December 14, 2013, 09:44:03 am

The semordnilap of Edam is made.

Feeling slightly stupid......

TepidT2O · « **Reply #70 on:** December 14, 2013, 09:27:03 pm »

Quote from: TomMorganLittle on December 14, 2013, 10:07:08 am

Feeling slightly stupid......

Hang your head in shame

Snail · « **Reply #71 on:** December 15, 2013, 12:54:52 am »

Quote from: JazzyTinselKnickers on December 13, 2013, 04:44:45 pm

Love getting far more cheese & crackers than I need, piling it all onto a plate, then sitting down and pretending to be these two legends.

Haha, so guilty of this.

In other news, as long as I have a fork I can quite easily eat an entire supermarket portion of feta on its own, in one sitting.

Red_Mist · « **Reply #72 on:** December 15, 2013, 11:16:37 am »

For strong blue cheese fans, I'd recommend Cabrales from northern Spain. Not for the faint-hearted, it's aged in caves in the mountains of Asturias. Stilton on steroids, basically. Try and have a glass of very dry, sharp cider on hand to wash it down.

Sticking with Spain for my favourite cheese...Manchego is unbeatable. A proper mature cheddar is a close second.

Kochevnik · « **Reply #73 on:** December 15, 2013, 11:49:36 am »

A sharp white cheddar has to be my favourite for just cheese and crackers.

Also, when I was in Brazil I learned the art of adding Goiabada (a kind of guava paste jelly) to my cheese and crackers which is absolutely divine. A milder cheddar will work fine when paired this way.

kesey · « **Reply #74 on:** December 15, 2013, 01:16:15 pm »

Camembert Electrique !

That's a Gong album if you're wondering.

To omany to choose from. There's is something about camembert and vin rouge though. Most French cheeses are boss to be honest . The ones in the Canaries that are made from goats milk and smoked are fucking divine. Throw a bit of Mojo ( spicey sauce ) on that and you are sorted.

Herby · « **Reply #75 on:** December 15, 2013, 02:34:23 pm »

I like mild cheeses and my favourite is a French one called Black Thom - very nice texture, creamy and mild.

Sir Capon of Debaser · « **Reply #76 on:** November 20, 2019, 04:53:03 pm »

Saw some Guinness cheese on offer so thought id try it. Bit of an odd taste at first but wasnt half nice once you get ye head around it

A rollercoaster of a ride. The feel good hit of the summer. 5 Stars.

YOU CAN BE SURE OF IT!!

Lfc19ynwa · « **Reply #77 on:** November 20, 2019, 06:16:04 pm »

Vacherin

Elmo! · « **Reply #78 on:** November 20, 2019, 06:23:13 pm »

Caboc, a Scottish double cream cheese rolled in oats. Not sure how prevalent it is down south.

Red_Mist · « **Reply #79 on:** November 20, 2019, 06:30:24 pm »

Quote from: Capon Debaser on November 20, 2019, 04:53:03 pm

A rollercoaster of a ride. The feel good hit of the summer. 5 Stars.

YOU CAN BE SURE OF IT!!

Quote from: Just Elmo? on November 20, 2019, 06:23:13 pm

Caboc, a Scottish double cream cheese rolled in oats.

That looks and sounds great.

Author Topic: Your favourite cheese? (Read 12361 times)

Herby