Had some grilled Provolone last week in a restaurant. Very impressed. However, the king of cheese has to be Epoisses. Rinsed in local brandy before being left to mature. Strong smell but fantastic taste.
Funnily enough, I had spent a few months in south East asia, eating rice. We crossed over into Vietnam, and the first thing we ate was a baguette filled with laughing cow. I was literally groaning with joy.
Love cheese. Gruyere, Manchego, Stilton and perhaps deep fried Camembert are amongst my favourites (today, at least). Anything except those stupid pasty white northern cheeses that crumble at the first sign of a knife. They are an affront to proper cheesery.
Love cheese. Gruyere, Manchego, Stilton and perhaps deep fried Camembert are amongst my favourites (today, at least). Anything except those stupid pasty white northern cheeses that crumble at the first sign of a knife. They are an affront to proper cheesery.
I like you @Stig but I have to disagree with you on the crumbly cheese. Nothing better than a nice crumbly Double Gloucester.
I told my housemate that there was a thread about cheese on here. His reply 'you must be in heaven, chatting about Charlton abound cheese in the same place'.
I'm not a big cheese fan until Christmas, then it's all about the selection boxes, some Branston pickle, Gammon and cooked meats, with a nice bottle of ale or a glass of whiskey. All whilst watching absolute tosh on TV and pretending that work doesn't exist.
Other than that, definitely got a thing for dipping bread sticks (or even Garlic bread) in Cumumbert, and the smoked cheeses that look like sausages. It's disgusting but I can chomp my way through them like a chocolate bar.
@Greenie Junior - get some Boursin, spread it on a slice of salami and roll it up. Feckin delicious.
Some amazing ones from the northern Basque region....who's unpronounceable names I have long forgotten. Many of these are only available locally and are to be found in some beautiful remote mountain regions, which of course all adds to the pleasure of finding them. Agh yes......what a truly beautiful part of the world, with cheese and wine to match!
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
If you like St Marcellin, I'd recommend Maroilles from northern France. Not easy to find here though.
Like nearly all cheese, only ever had a couple I didn't like (white stilton with cranberries or apricots I'm looking at you. And Norwegian brown cheese - tastes like caramac bars).
really appreciate a good aged cheddar. Like most blue, depends on what it's going with. Roquefort especially. Adore the gouda that comes with cumin seeds and it's Norwegian equivalent nokkelost. Don't ever see either of these :-( Like goats. Love Manchego.
Love cheese. Gruyere, Manchego, Stilton and perhaps deep fried Camembert are amongst my favourites (today, at least). Anything except those stupid pasty white northern cheeses that crumble at the first sign of a knife. They are an affront to proper cheesery.
I like you @Stig but I have to disagree with you on the crumbly cheese. Nothing better than a nice crumbly Double Gloucester.
Love cheese. Gruyere, Manchego, Stilton and perhaps deep fried Camembert are amongst my favourites (today, at least). Anything except those stupid pasty white northern cheeses that crumble at the first sign of a knife. They are an affront to proper cheesery.
I like you @Stig but I have to disagree with you on the crumbly cheese. Nothing better than a nice crumbly Double Gloucester.
Or crumbly lancashire.
Ooh no, you'll be telling me you like Cheshire or one of those anaemic boxes of crumbs ending in the word 'dale' next.
Love cheese. Gruyere, Manchego, Stilton and perhaps deep fried Camembert are amongst my favourites (today, at least). Anything except those stupid pasty white northern cheeses that crumble at the first sign of a knife. They are an affront to proper cheesery.
I like you @Stig but I have to disagree with you on the crumbly cheese. Nothing better than a nice crumbly Double Gloucester.
Or crumbly lancashire.
Ooh no, you'll be telling me you like Cheshire or one of those anaemic boxes of crumbs ending in the word 'dale' next.
Love cheese. Gruyere, Manchego, Stilton and perhaps deep fried Camembert are amongst my favourites (today, at least). Anything except those stupid pasty white northern cheeses that crumble at the first sign of a knife. They are an affront to proper cheesery.
I like you @Stig but I have to disagree with you on the crumbly cheese. Nothing better than a nice crumbly Double Gloucester.
Or crumbly lancashire.
Ooh no, you'll be telling me you like Cheshire or one of those anaemic boxes of crumbs ending in the word 'dale' next.
How did you read my mind, luvverley Cheshire and Wensleydale.
Tried to like Gruyere but texture like rubber and sweet as sick and Manchego has a distinct finish akin to the smell of nail varnish remover. Can't beat good old fashioned English cheese.
Comments
No, wait baby cheeses.
PS Leuth - do you not think you are trying just a bit too hard?
Manchego curado (with olive oil)
Extra mature cheddar (small scale production)
Queso Oveja curado from Las Balanchares
The two great loves in my life.
Don't tell the girlfriend she's third.
Other than that, definitely got a thing for dipping bread sticks (or even Garlic bread) in Cumumbert, and the smoked cheeses that look like sausages. It's disgusting but I can chomp my way through them like a chocolate bar.
@Greenie Junior - get some Boursin, spread it on a slice of salami and roll it up. Feckin delicious.
Port Salut
Boursin
Many of these are only available locally and are to be found in some beautiful remote mountain regions, which of course all adds to the pleasure of finding them.
Agh yes......what a truly beautiful part of the world, with cheese and wine to match!
really appreciate a good aged cheddar.
Like most blue, depends on what it's going with. Roquefort especially.
Adore the gouda that comes with cumin seeds and it's Norwegian equivalent nokkelost. Don't ever see either of these :-(
Like goats. Love Manchego.
Mmm. Hungry now.
baked camembert is tasty
mexicana cheese is nice
red leicester
Amateur!
Tried to like Gruyere but texture like rubber and sweet as sick and Manchego has a distinct finish akin to the smell of nail varnish remover. Can't beat good old fashioned English cheese.
Humming Bark (Irish)
Montgomery,s Cheddar (English)
Eppoisse (French)
Roquefort (French)
Golden Cenarth (Welsh)
The humming bark is the stand alone champion!!