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Favourite Cheese

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    moutuakillamoutuakilla
    edited December 2016
    As as kid I only liked mild Cheddar. I've matured since then.

    Would demolish most cheeses on a cheese board. I did however try something which IIRC was called le petit munster that a friend brought back from France. It smelled of what I can only imagine trench foot smells like and the taste wasn't much better.
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    limeygentlimeygent
    Enjoy St.Andre on a cracker once in a while, makes a change from Brie.
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    AshBurtonAshBurton
    Another vote for the magnifique Époisses. Ideally needs to be kept in a fridge of its own though.

    Wensleydale also great with Christmas cake at this time of year.
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    FORDFORD
    I was once offered chance to try black bomber in Wales. Walked out of the shop in disgrace before my wife explained it was a cheese.
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    DanepakDanepak
    Gamle Ole (Old Ole).
    http://www.scandikitchen.co.uk/product/gamle-ole-500g/
    Matured for 35 weeks. Very very smelly, but beautiful, especially on freshly baked rye bread.
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    SoundAsa£SoundAsa£
    FORD said:

    I was once offered chance to try black bomber in Wales. Walked out of the shop in disgrace before my wife explained it was a cheese.

    Black Bombers were quite a different thing back in the mid 60's!
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    limeygentlimeygent
    Leuth said:

    Vous et moi contre le monde, IdleHans

    Not unusual for you, eh Leuth?
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    DA9DA9
    Ps.... Brie and Camembert are overrated Shite
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    DippenhallDippenhall
    SWEnglandAddick said:

    Snowdonia Little Black Bomber cheddar is incredible. I cannot find a better cheddar.

    I'll second that.
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    AFKABartramAFKABartram
    Eat a cheeseboard just one night of the year, for the final of the darts, and its a bit of post-Xmas ritual I really look forward to.

    Range of 4-5 cheese, a good chutney, some silverskin pickled onions, Mrs Elwoods' Cucumber spears, and a bottle of fat coca cola.

    Looking forward already, lets play darts!
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    soapy_jonessoapy_jones
    Stilton, especially melted over avocado and prawns!
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    rananegrarananegra
    Danepak said:

    Gamle Ole (Old Ole).
    http://www.scandikitchen.co.uk/product/gamle-ole-500g/
    Matured for 35 weeks. Very very smelly, but beautiful, especially on freshly baked rye bread.

    Never had that but I did see they have nokkelost, so I will pop in there next time I'm in that area, and will see what gamle ole is like too.


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    SuedeAdidasSuedeAdidas
    Went to one of the Goodmans a while back and was surprised to see no blue on the cheeseboard.
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    CallumcafcCallumcafc
    You're all wrong uns.
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    AshBurtonAshBurton
    I can't believe one of my favourite CL threads of this week is about cheese. How low have we sunk? Roland out, blahdi blahdi fishpaste..
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    DanepakDanepak
    rananegra said:

    Danepak said:

    Gamle Ole (Old Ole).
    http://www.scandikitchen.co.uk/product/gamle-ole-500g/
    Matured for 35 weeks. Very very smelly, but beautiful, especially on freshly baked rye bread.

    Never had that but I did see they have nokkelost, so I will pop in there next time I'm in that area, and will see what gamle ole is like too.


    Definitely try it. It'll knock your socks off, if you like strong smelly cheese.
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