Cheese time

[mik]

I seem to eat far more cheese over the Chrimbo period than any other time of year. (I guess we celbrate the birth of cheezus?).

In my yoof I was cheddar + cheese triangles only. I was probably in my twennies before discovering more.

Stuff with cranberries n fruity shizzle stuffed in can GTF.

One frustration is that - since discovering how epic Roquefort is - Stilton now rarely tastes strong enough

Can’t beat a good Brie though.

[scotta]

[ZedLeg]

I have missed decent cheese since I stopped eating dairy, used to love a bit of Roquefort.

Have you ever tried Highland Brie? It's very good. It's much punchier than the usual supermarket standard bries.

[NotoriousREV]

Christmas isn’t Christmas without a box of assorted crackers, a block of Lancashire cheese, and a jar of pickled onions. Anyone wanna meet me under the mistletoe?

[JLv3.0]

I started listing out all the different types of cheese I like, got to about thirty then realised it wasn't really worth posting.

I love cheese. Cheese cheese cheese.

[Beany]

Christmas isn’t Christmas without a box of assorted crackers, a block of Lancashire cheese, and a jar of pickled onions. Anyone wanna meet me under the mistletoe?

No, but I could do with some paint stripped off the bannister with that breath, if you've got three minutes free.

[Simon]

You know, I can't STAND cheese. My Dad isn't a fan, nor could my Granny stomach it. However, I do like a pizza and 30 years ago when 'cheese dips' first came out (in the same line as 'toffee dips', and 'chocolate dips') I used to eat as many I could get my hands on.

[Gavin]

Baked Camembert is lovely, digestive, butter and a good blue is also rather nice. I may try cracker, brie and sweet and hot dip

[integrale_evo]

I'm a wuss, I don't like strong cheese, most soft cheese or anything with mould in.

But those I do like I like a lot and will be mashing into my face for the next week.

[240PP]

I’m liking that Mexican chilli cheese that all the supermarkets are doing at the moment.

[Jackleg]

All cheese is amazing. I'm especially liking a local soft blue, which goes very well with some marrow chutney I made earlier this year.
I also have a ewes milk cheese with has been rolled in ash wich cuts through the sweetness of the ewes milk perfectly.

I feel that I may have to visit the cheese shop again before the week is out. The rate it's going, I doubt it will last until the end tomorrow...

[NotoriousREV]

I’m liking that Mexican chilli cheese that all the supermarkets are doing at the moment.

With grapes.

[Carlos]

Don't forget an Iberico or Manchego, it's a nice change of texture and taste to all the blue and stinky french stuff I've been scoffing for the last week.

[McSwede]

Love cheese but really can't get on with blue. Very partial to some Wensleydale at this time of year.

[mik]

Don't forget an Iberico or Manchego, it's a nice change of texture and taste to all the blue and stinky french stuff I've been scoffing for the last week.

Love Manchego, but if I eat it late on I genuinely get trippy nightmares

[JLv3.0]

Love cheese but really can't get on with blue. Very partial to some Wensleydale at this time of year.

Ignore Mik - Wensleydale and cranberry is tremendous.

[mik]

Wensleydale without cranberry is tremendous.

Bang on mate

[Mito Man]

Received a wheel of Gubbeen yesterday. As of this afternoon just under half of it is left.

My favourite cheese is one I came across years ago in Italy. It’s a really young Gorgonzola which essentially has clotted cream consistency and not much mould. They cut the top of the wheel open and spoon it out as it’s so soft. The only places in the Uk that I’ve found selling decent versions of it are the foodhalls in Harrods and Selfridges (and cheaper than Italy too...). Only the centre 2/3 of it is the correct texture though as it gets harder and more mature towards the rind so sometimes you have to wait a week until they get a new wheel. First world problems.

[JLv3.0]

Wensleydale without cranberry is tremendous.

Bang on mate

NO!!

THAT'S NOT WHAT I SAID!!

[mik]

It is what you meant though.

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