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.
Reblochon is beautiful but expensive outside France. It’s traditionally used in making Tartiflet (spelling). A farmers meal of cheese, onions, potatoes & bacon. One of Hubbys specialities after my sister cooked it for us on our honeymoon. Mmmmmmmmmmmmm
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.
Reblochon is beautiful but expensive outside France. It’s traditionally used in making Tartiflet (spelling). A farmers meal of cheese, onions, potatoes & bacon. One of Hubbys specialities after my sister cooked it for us on our honeymoon. Mmmmmmmmmmmmm
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.
Reblochon is beautiful but expensive outside France. It’s traditionally used in making Tartiflet (spelling). A farmers meal of cheese, onions, potatoes & bacon. One of Hubbys specialities after my sister cooked it for us on our honeymoon. Mmmmmmmmmmmmm
You took your sister on your honeymoon?
thats a wedding gift and some!
We stayed with them in French France. We had no money, it was the best we could do lol
Place to go to buy great British cheese....... I go to the one in Borough Market whilst having a few Sherberts in the Porter. https://www.nealsyarddairy.co.uk/
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.
Just tried the Cornish Cruncher Three Year Old Vintage - lovely cheese with plenty of favour but not too strong.
I once brought one of these cheeses with me on a Ryanair plane from Billund to Stansted. Big mistake. Luckily no one knew where the smell came from. Yes, it does stink, but the flavour - amazing. Best on ryebread of freshly baked white bread.
Stilton - a top quality one, not a poor supermarket one that tastes of soap.
A ripe and soft delight from France - it could be brie, camembert, Mont d'Or (Vacherin in Switzerland) or one of the many others of a similar style.
Montgomery cheddar.
Gruyère.
Mature gouda and old Amsterdam.
Roquefort.
Something you find on holiday in the town square on market day that you've never heard of before and won't come across again.
I don't have anything with good cheese. I'll have cheddar on toast, a brie and grape sandwich, red Leicester on a buttered digestive biscuit, etc. but I wouldn't use good cheese for that.
P.S. The worst cheeses I've ever tasted are Monterey Jack and anything mass-produced in the USA. I'm not saying our transatlantic friends can't make good cheese but their mass market stuff is truly abysmal.
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.
Reblochon is beautiful but expensive outside France. It’s traditionally used in making Tartiflet (spelling). A farmers meal of cheese, onions, potatoes & bacon. One of Hubbys specialities after my sister cooked it for us on our honeymoon. Mmmmmmmmmmmmm
I won't ask why you took your sister with you on your honeymoon.
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.
Def my weakness. Would give up beer before cheese. Eat it most days in one form or another.
Garlic and herb Boursin is a fave.
Another smoked applewood fan too.
Had a cheese tower at our wedding (pic attached) which was amazing but cannot for the life of me remember any of them.
As an aside our venue, the Barn in Tun Wells, regularly (pre-Covid at least) did free cheese nights 5-7pm midweek with different cheeses and bread /crackers. A fantastic initiative and a great way to try many different cheeses. Unfortunately we live in Maidstone so not often practical but worth a visit if your local or in the area.
Comments
It’s traditionally used in making Tartiflet (spelling). A farmers meal of cheese, onions, potatoes & bacon. One of Hubbys specialities after my sister cooked it for us on our honeymoon. Mmmmmmmmmmmmm
thats a wedding gift and some!
Stilton. Old and runny. Used to get it cheap when it was overripe from Leicester market about 40 years ago...
Continental: Manchego & Emmental
We had no money, it was the best we could do lol
https://www.ibfoods.com/huntsman-gloucester-with-stilton/
it covers both bases and is absolutely delicious.
Gloucester is made the same way as Cheddar, but specifically uses milk from Gloucester cows.
I love Cheddar, Stilton, Burrata, Munster, Brie, Camembert, Pepper Jack, I could go on, but won't.
Goes well with beer & toast!
And anyone who wants some will be served up.
Yes, it does stink, but the flavour - amazing. Best on ryebread of freshly baked white bread.
A ripe and soft delight from France - it could be brie, camembert, Mont d'Or (Vacherin in Switzerland) or one of the many others of a similar style.
Montgomery cheddar.
Gruyère.
Mature gouda and old Amsterdam.
Roquefort.
Something you find on holiday in the town square on market day that you've never heard of before and won't come across again.
I don't have anything with good cheese. I'll have cheddar on toast, a brie and grape sandwich, red Leicester on a buttered digestive biscuit, etc. but I wouldn't use good cheese for that.
P.S. The worst cheeses I've ever tasted are Monterey Jack and anything mass-produced in the USA. I'm not saying our transatlantic friends can't make good cheese but their mass market stuff is truly abysmal.
Garlic and herb Boursin is a fave.
Another smoked applewood fan too.
Had a cheese tower at our wedding (pic attached) which was amazing but cannot for the life of me remember any of them.
As an aside our venue, the Barn in Tun Wells, regularly (pre-Covid at least) did free cheese nights 5-7pm midweek with different cheeses and bread /crackers. A fantastic initiative and a great way to try many different cheeses. Unfortunately we live in Maidstone so not often practical but worth a visit if your local or in the area.