Halloumi is the food of my ancestors. The food of gods.
Other classics:
Vacherin Mont D'Or Reblochon Saint Marcellin (had this at La Fromagerie up near Regent's Park, a revelation) Somerset Tor goats' cheese a really ripe Pecorino Epoisses a big wodge of buffalo mozzarella Gruyere (esp. fondue) and maaaaybe Wensleydale or a particularly lethal Stilton if we're being all patriotic
Ah, perfect timing. Just had the cheese board out. Got so many to still try but at the moment a good old baked Camembert or Saint-Agur. When you dip fresh bread in that Camembert...
Comments
Wensleydale with cranberries
Double Gloucester
Cheshire
Extra mature Cheddar
Red Leicester (not the rubbery stuff you get in Tescos)
All British cheeses and hard cheeses. As they should be. Mmmmm
But putting a cheeseboard together is a very pleasurable thing.
A nice Stilton - toasted together with Cheshire or Lancashire
A tangy well matured Cheshire.
Jarlsberg
Emmental
Every kitchen should have a lump of strong Parmesan.
I was wrong. Don't think we're gonna get on I'm afraid!
Cheese is not allowed.
But i still eat loads
Bye all: (
Can mostly abide good food and drink, if the consensus is it's good I mostly agree.
I cannot abide blue cheese. Now while I like mushrooms, that's a fungus. Blue cheese is like eating mould.
Smoked Applewood Cheddar
Shame I rarely eat either anymore - diet adjustment doesn't allow it.
Other classics:
Vacherin
Mont D'Or
Reblochon
Saint Marcellin (had this at La Fromagerie up near Regent's Park, a revelation)
Somerset Tor goats' cheese
a really ripe Pecorino
Epoisses
a big wodge of buffalo mozzarella
Gruyere (esp. fondue)
and maaaaybe Wensleydale
or a particularly lethal Stilton
if we're being all patriotic