St Felicien is in my top five. Mild and creamy but with an aromatic edge to begin with, but keep it beyond the sell by date and it ripens beautifully to something more flavoursome and pungent. Even larger Tesco's sell it now.
Can't believe I've missed this thread three times around now. I love all cheese except that hardened crumbly northern muck. Best for me would be a nice soft French cheese. Maybe a blue maybe a goats cheese but something with a lot of flavour. Right, I'm off the the fridge now, but I'm not expecting to find anything better than some cheap plastic supermarket cheddar.
Not my favourite (that's still probably one of the Snowdonia ones), but the Belton Farm Red Fox Red Leicester that you can get in a few of the supermarkets now is so, so good.
There are so many correct answers to this question. Somerset Tor (a goat's cheese fashioned into an ashy pyramid) is one of the more correct ones. Recently discovered Cornish Yarg to be exceptional. Obviously the essential cheeses - pecorino, mozzarella, camembert, stilton. Note the absence of cheddar - there's always a superior alternative imo
Real Cheddar is gorgeous. Most of what's sold as Cheddar is mass produced and pretty ordinary. It's a shame fore the people of Somerset that they lost control of the Cheddar name.
I buy a mild cheddar in for the grand kids and it is pretty ordinary by any account.
However, it really makes superb cheese on toast. I tried it after watching an experiment on TV which placed mild cheddar in the number one spot. Apparently it is to do with the how it melts under the grill. Having tried it there is no going back.
Okay, I know I'm a heathen, but Austrian Smoked Cheese, the stuff that comes in a little plastic sausage. I know it's not actually smoked, I know if you put it in your plastic recycling it would be accepted. But I just like it.
Comments
It is possible to buy proper smoked cheddar like Godminster Oak Smoked.
Anyone else tried it?
The answer is 'Manchego'.
You're welcome.
To me, it’s the devil’s helmet cheese.
Comté. Preferably matured for 36 months
However, it really makes superb cheese on toast. I tried it after watching an experiment on TV which placed mild cheddar in the number one spot. Apparently it is to do with the how it melts under the grill. Having tried it there is no going back.