Our own goats cheese, both hard & soft. Absolutely delicious.
But as as we have too many goats at the moment & I won’t send any to slaughter, we have to wait for a bit of natural selection. Which means all goats are dry & there’s no milk.
brie, but i can eat any cheese apart from the ones with fruit in them and haloumi doesn't really interest me. Blues are good, and I'm not put off by the smells
St Marcellin is lovely if it has aged a bit (a week or two past the best before date) but if I had to choose one cheese, it could only be a decent strong English cheddar. Nothing else is as versatile.
My favourite food unfortunately for me. I would say it is something we excel at in this country. I'll probably eat most cheeses as long as they are veggie but I have 3 favourites depending where and when.
1. M&S Cornish Cruncher, No.7 on the Richter scale. After eating that every other cheddar is cheese for people who don't like cheese. Sandwiches for work and the ultimate cheese on toast.
2. Stilton, (not the cheap stuff), King of all cheese throughout the known world. Sandwich or biscuit at home
3. Brie. Inoffensive generic something to go with a tomato stuff. Saturday afternoon sandwich with the wife.
Will definitely give this cheddar a go if my local M&S stocks it - matured for three years they claim.
brie, but i can eat any cheese apart from the ones with fruit in them and haloumi doesn't really interest me. Blues are good, and I'm not put off by the smells
The only cheese that I was ever put of by the smell was stinking bishop or whatever it's called. The thought of putting that in my mouth literally made me heave.
Everyday my favourite is probably Wensleydale but my top pick for cheese and fresh bread alone would be Vacherin. It’s a soft cows milk cheese you can only buy some of the year when the cows are up in the French/Swiss spline pastures (I think)
Not much cheese I don’t like.... anything strong or mature generally gets a thumbs up. At the moment my current favourites are Old Amsterdam Gouda and Pont-l'Évêque.
Posted without reading, a strong cheddar in a proper crusty roll from Ayres with Branston pickle and washed down with an ice cold can of Stella. Try it, they compliment each other perfectly.
Pretty sure we have done cheese. Nonetheless, the King of Cheese is Epoisses. When ripe you can eat it with a spoon - absolutely delicious.
I see your Epoisses, and raise you Reblochon...
Never yet met a traditional-style cheese that I didn't like. Mass-produced can be okay, sometimes, but, as a pretentious git, I prefer artisan stuff when I can get it (and there are lots of cheeses I'll happily use for cooking/toasting that I'd never eat cold).
A Lancashire (preferably not too mild) with a sweetish apple, as an accompaniment, is lovely.
Comments
Absolutely delicious.
But as as we have too many goats at the moment & I won’t send any to slaughter, we have to wait for a bit of natural selection. Which means all goats are dry & there’s no milk.
I miss it so.
The bollox.
Digestives?!
I fear that for 35 years I've been missing out....why has noone battered an eyelid that you eat cheese with digestives.
Digestives are for dunking in tea, especially the caramel ones.
Digestives? With cheese?
Fuck.
I dont even want to try.
But now intrigued
I love them all:
Mozzarella or Brie in Pannini's
Baked Camembert on French bread / baguette
Blue cheese on Crackers
Halloumi as a snack or wherever sells it
In summary, I cant say no to any 'edible' cheese
The thought of putting that in my mouth literally made me heave.
You will be hooked.
At the moment my current favourites are Old Amsterdam Gouda and Pont-l'Évêque.
Never yet met a traditional-style cheese that I didn't like. Mass-produced can be okay, sometimes, but, as a pretentious git, I prefer artisan stuff when I can get it (and there are lots of cheeses I'll happily use for cooking/toasting that I'd never eat cold).
A Lancashire (preferably not too mild) with a sweetish apple, as an accompaniment, is lovely.
NOT IN A MILLION YEARS WOULD I TRY THIS!!
Has live maggots in it.