Cheese: Yea or Nay?

[kiobe]

I love cheese, I just bought a 2 year old Irish chedder that's one of the tastiest cheeses I've ever eaten. Kinda like a Parmagiano Reggiano but creamier. Anyone ever had a Fontinella?

[Lily Adams]

CHEESE, GROMIT! *shakes hands like Wallace*

http://i198.photobucket.com/albums/aa144/shesoutofsync/classicportrait.jpg

I like cheese, too, but I honestly haven't tried many. American, cheddar, swiss, ya know. The classic ones. They're all good. :]

I am soooooooo trying Wensleydale cheese when I go visit England. If I ever go visit England. And I'm going to see that Wallace and Gromit statue they're putting up in Bristol. I hope they're still planning to do it.

[kiobe]

CHEESE, GROMIT! *shakes hands like Wallace*

http://i198.photobucket.com/albums/aa144/shesoutofsync/classicportrait.jpg

I like cheese, too, but I honestly haven't tried many. American, cheddar, swiss, ya know. The classic ones. They're all good. :]

I am soooooooo trying Wensleydale cheese when I go visit England. If I ever go visit England. And I'm going to see that Wallace and Gromit statue they're putting up in Bristol. I hope they're still planning to do it.

:D Crackin toast Gromit.
Ya have ta try Rockfort with some fruit. Killer.

[Lily Adams]

:D Crackin toast Gromit.

THAT MADE MY DAY.


Ya have ta try Rockfort with some fruit. Killer.

Alright! Maybe I'll try some more cheese...I should, huh?

[applepie]

I'm not much of a cheese person, but I love fresh mozzarella (sp?) cheese. Especially if you melt it a little and mix in some fresh herbs. Then slice it and serve with crackers.

[Logos]

Hard to name a favourite, it depends on what it's used for/with :p Of course I love most of the Canadian Cheddars ! I don't think I've ever had Irish cheese. Fontinella is great for cooking, like in a fettucinia alla carbonara.

starters:
-stilton in potato leek soup
-any of the parmesans shaved on fresh greens with fresh cracked black pepper, balsamic, and e.v.o.

mains:
-asiago or (cows') feta in a spanish omlette
-old sharp white cheddar for grilled cheese
-molten gorgonzola on top of rare filet mignon and a glass of amarone
-thin slices of jarlsberg and Jamón ibérico on toasted french bread rubbed with garlic and olive oil

dessert:
-thin slices of mild white cheddar piled on buttery toasted ciabatta with raspberry jam

snacks/lazy:
-oh and fresh from the local dairy, Sat morning only!, squeaky cheese curds right out of the bag :D

[PrinceMyshkin]

Hard to name a favourite, it depends on what it's used for/with :p Of course I love most of the Canadian Cheddars ! I don't think I've ever had Irish cheese. Fontinella is great for cooking, like in a fettucinia alla carbonara.

starters:
-stilton in potato leek soup
-any of the parmesans shaved on fresh greens with fresh cracked black pepper, balsamic, and e.v.o.

mains:
-asiago or (cows') feta in a spanish omlette
-old sharp white cheddar for grilled cheese
-molten gorgonzola on top of rare filet mignon and a glass of amarone
-thin slices of jarlsberg and Jamón ibérico on toasted french bread rubbed with garlic and olive oil

dessert:
-thin slices of mild white cheddar piled on buttery toasted ciabatta with raspberry jam

snacks/lazy:
-oh and fresh from the local dairy, Sat morning only!, squeaky cheese curds right out of the bag :D

Would happily provide you or anyone who cared to have it a recipe for Cambozola and pear soup, best cold.

[Logos]

Oh well, please post it! sounds like a great summer soup :) and please proffer wine accompaniment :D

[PrinceMyshkin]

Oh well, please post it! sounds like a great summer soup :) and please proffer wine accompaniment :D

Wine accompaniment! I can barely tell vintage Coca-cola from a vin potable!

pear & cambozola soup: to serve 8

1
butter: 1/4 cup, clarified2
onions: 3, sliced
garlic: 2 TB
pears: 8, ripe, cored & sliced3
white wine: cup
4
chicken stock: 8 cups
heavy cream: 4 cups5
cambozola or other sharp cheese: 8 oz

In a large soup pot, melt 1), then sweat 2) until fragrant.

Deglaze the pot w 3), add 4). Bring to a boil & simmer for 1 hour. Crumble 5) & whisk into the broth. Pass through a food mill, chill & serve.

[hockeychick8792]

I love every kind of cheese that exsist............except rotten cheese

I would like to know how to make a Broccoli Cheddar soup if you know that?
I LOVE that soup yet I can't find any recipes!!!

[kiobe]

I love every kind of cheese that exsist............except rotten cheese

I would like to know how to make a Broccoli Cheddar soup if you know that?
I LOVE that soup yet I can't find any recipes!!!

I'll find one for ya. Most of the time a cheese type soup is made from a base of bechamel which is easy to make. It is one of the 5 'mother sauces' in french cooking. Here's a site with a recipe for bechamel, the cloves are optional but not the onion http://www.dianaskitchen.com/page/sauce/bechamel.htm

Then add up to about 4 types of your fav cheese to the mother sauce to taste. I can get a more difinitive recipe for ya but that takes the fun and improv out of it. K

[Weisinheimer]

I really like
brie
extra sharp cheddar
fresh mozzarella
havarti (esp. w/ dill)
pepper jack
swiss

[kiobe]

Wine accompaniment! I can barely tell vintage Coca-cola from a vin potable!

pear & cambozola soup: to serve 8

1
butter: 1/4 cup, clarified2
onions: 3, sliced
garlic: 2 TB
pears: 8, ripe, cored & sliced3
white wine: cup
4
chicken stock: 8 cups
heavy cream: 4 cups5
cambozola or other sharp cheese: 8 oz

In a large soup pot, melt 1), then sweat 2) until fragrant.

Deglaze the pot w 3), add 4). Bring to a boil & simmer for 1 hour. Crumble 5) & whisk into the broth. Pass through a food mill, chill & serve.

Verdicchio would be a killer companion to this soup. Med body, beautifully fragrant, Italian.

[Dori]

I love cheese. I've had cheddar (usually extra sharp), provolone (sp?), mozzarella, blue cheese (one of my favorites), havarti, pepper jack, swiss, munster (sp?, another one of my favorites), and american (least favorite).

Never anything really expensive.

[kiobe]

I love cheese. I've had cheddar (usually extra sharp), provolone (sp?), mozzarella, blue cheese (one of my favorites), havarti, pepper jack, swiss, munster (sp?, another one of my favorites), and american (least favorite).

Never anything really expensive.

Seeing as you are in upstate NY, I an going to assume that the provolone was of the imported type, most definitly the best. American mass produced 'provolone' isn't even a shadow of the real thing. Oily, sharp and addictive. The same with mozzarella, do your self a favour and try real buffalo milk mozzarella alone or with fresh roma tomatoes, basil and balsamic vinegar and etra virgin olive oil, a little salt and fresh ground pepper.:D :D

[Elly_blue]

I also love cheese. My favourite ones are brie and gouda-mild, which is a Dutch cheese. Really great for sandwitches. And very cheap

[Noisms]

It's all about the Gorgonzola.

[kiobe]

It's all about the Gorgonzola.

:p Very profound :p

[Visionary3]

[QUOTE

dessert:
-thin slices of mild white cheddar piled on buttery toasted ciabatta with raspberry jam

These all sound delicious but never thought of putting jam with cheese; must try that.

[SleepyWitch]

goat's cheese
brie
camembert (especially with french bread and salty butter, yummie)

hi kiobe :wave:, sorry I haven't answered your PM yet :( :bawling:
will do it one of these days

[Noisms]

:p Very profound :p

One day, I'm going to publish a philosophical treatise called "It's All About Gorgonzola". ;)

[kiobe]

goat's cheese
brie
camembert (especially with french bread and salty butter, yummie)

hi kiobe :wave:, sorry I haven't answered your PM yet :( :bawling:
will do it one of these days

No worries....:) Thanks Sleepy:santasmil


[QUOTE

dessert:
-thin slices of mild white cheddar piled on buttery toasted ciabatta with raspberry jam

These all sound delicious but never thought of putting jam with cheese; must try that.

My mouth is watering. I am on a low carb diet so I can't have the toast or jam.....bummer:bawling:

Homemade blue cheese dressing recipe.
Great on steaks and hamburgers too.

makes a little more than a cup

1/4 cup mayo
1/4 cup sour cream
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
cracked black pepper to taste
1/4 cup extra virgin oilve oil

mix above ingredients until incorporated

then add your 3 to 4 ounces of your favorite type of blue cheese crumbles.
best after is sits overnight. keeps in the fridge for 2 weeks.

you can add a few tablespoons of this base dressing to the following to make a great bleu vinegret.

1 part red wine vinegar
3 parts extra virgin olive oil
wisk until incorporated then add the base and mix well.

[byquist]

Brie.

[Poetess]

I have no specific type. I like cheese generally

[sam96]

lactose intolerant :bawling:

[papayahed]

Is there anything better?

[dafydd manton]

Wensleydale, Gouda, Edam, Welsh Cheddar, irish Cheddar, Red Leicester, Brie. For all those familiar with the Wallace and Gromit films "Cracking cheese, Gromit!"

[papayahed]

http://www.youtube.com/watch?v=yvppFMRy0ZE

http://cyber.law.harvard.edu/blogs/static/dowbrigade/cheesus.jpg

[DanielBenoit]

Is there anything better?

No.






































Though of course, nobody likes cheese more than us Wisconsinites; we wear it on our heads!

http://sportschump.net/wp-content/uploads/2010/01/green-bay-packer-cheesehead.jpg

[TheFifthElement]

Welsh Cheddar, irish Cheddar,

Nah, the best cheddar comes from Cheddar or Cornwall. Davidstow is particularly good, and the 'Cornish Cruncher' that M&S sell is pretty delicious too.

I am partial to a bit of Emmenthal, and a good crumbly Cheshire cheese too :D

[kiki1982]

Juck, can't stand it :sick:... cold.

Give me anything with a proper taste that is slightly tasty and I'll gladly have it to put it in the oven on top. I'l even go as far as melting it in a pan to put it on potatoes. Though no Rochefort, Danish blue. Gorgonzola I can quite stand in spaghetti sauce... if I don't think about those green things floating in it. ;)

Other than that, goats' cheese is revolting, hot or cold, and so is Emmental along with Gruyère and its consorts. Brie is absolutely disgusting too.

No cheese fondue for me.

[samercury]

Chocolate, but cheese is a very close second.

[dafydd manton]

Nah, the best cheddar comes from Cheddar or Cornwall. Davidstow is particularly good, and the 'Cornish Cruncher' that M&S sell is pretty delicious too.

I am partial to a bit of Emmenthal, and a good crumbly Cheshire cheese too :D

I shall hie myself to M&S this very afternoon, and try the Cornish Cruncher. The very name suggests advanced maturity. Just remembered another that was presumably only available in GB, stuff called Cracker Barrel. Should have been revolting, but it was very nice, particularly whilst stood on the touchline of a Rugby match. Odd memory.

[Helga]

blue cheese yummy. when I was 7 years old my favourite cheese wasn't sold in Iceland. I had tried it at my aunt's house in Denmark, it called blue Castillo. Oh it is so good and for my birthday she sent me 4 of them, I ate two instead of breakfast that morning. now it's sold in Iceland and I still love it!

[LitNetIsGreat]

Cheese is the food of the gods. Got to be a cheese tea now because of this thread, I fancy some yummy Camembert, blue cheese or Stilton and some extra mature cheddar served with warm crusty French bread, on the vine tomatoes and real coffee! Yum, yum. I'm off to buy right now.

[OrphanPip]

Other than that, goats' cheese is revolting, hot or cold, and so is Emmental along with Gruyère and its consorts. Brie is absolutely disgusting too.


Insanity!!! :eek2:

I don't know how to respond to someone who thinks brie is disgusting.

I love Greek feta, I could eat an entire plate of it.

There's such a variety of cheese out there in the world that I can't imagine anyone not liking at least one kind. I get overwhelmed when I'm at a fromagerie though, too much selection. There's one in downtown Montreal that stocks over 1000 varieties.

[Lulim]

Cheese is the food of the gods. (...)

You do confuse something with Ambrosia here, don't you? -- Nothing wrong with a good Camembert though :)

[kiki1982]

Insanity!!! :eek2:

I don't know how to respond to someone who thinks brie is disgusting.

I love Greek feta, I could eat an entire plate of it.

There's such a variety of cheese out there in the world that I can't imagine anyone not liking at least one kind. I get overwhelmed when I'm at a fromagerie though, too much selection. There's one in downtown Montreal that stocks over 1000 varieties.

Haha, to explain a little, it is both the taste and the texture. Hate the texture whenever I have the misfortune to have a piece of non-melted cheese in my mouth. For example, if I'm unfortunate with my spaghetti...

Believe it or not, I still remember eating cheese when I was below 5 years old, but I suddenly decided that I didn't like it.

And mind you, there is another member of my family who doesn't like it either. It's in the genes :D.

[applepie]

Sure there is... chocolate :D

[Sebas. Melmoth]

When I was a kid they actually sold Limburger cheese at grocery stores.

For those who don't know, Limburger is a semisoft surface-ripened cheese which smells like a combination of dirty socks and faeces: yummy!

[LitNetIsGreat]

I think I'll be avoiding that cheese then.

I had a lovely cheese supper: Camembert, Blue Cheese and Cheddar with warm French bread, vine tomatoes (must be vine tomatoes) and dip thingy washed down with a cup of real coffee (must be real coffee), lovely. All that was missing was a fine Belgian ale to slowly wash it down after. Never mind you can't have everything all the time. A lovely end to a hard working day though (in the library). :Yawn:

Thanks to the OP for a lovely supper suggestion.

[Maximilianus]

Coffee with sandwich made of cheese, bacon and homemade bread http://smiles.kolobok.us/remake/nyam.gif
Spaghetti with tomato sauce and grated cheese on top http://smiles.kolobok.us/remake/nyam.gif
And Mary should give me her recipe for her cheese cake http://smiles.kolobok.us/remake/nyam.gif

[Olga4real]

Has anyone tried halloumi cheese - traditional Cypriot cheese made of mixture of goat and sheep milk? Fried but the best is grilled.
Then come blue and Camembert I like also smocked cheese and Parmesan cheese.
Cheese with a glass of red wine.
Who cares about calories?

[Maximilianus]

Has anyone tried halloumi cheese - traditional Cypriot cheese made of mixture of goat and sheep milk? Fried but the best is grilled.
No, but sounds delicious. Send me a piece! http://smiles.kolobok.us/remake/nyam.gif


Who cares about calories?
I do... not in this life! :D

[Olga4real]

No, but sounds delicious. Send me a piece! http://smiles.kolobok.us/remake/nyam.gif

I would if I had you can buy it only in Cyprus, if I go to Cyprus just remind me to send you some halloumi and I will send it to you.


I do... not in this life! :D

Before and during eating I don't care about this stupid numbers but when I finished I feel guilty.

[kiki1982]

I'll be with the chocolate people. Good, dark, really dark chocolate. That is THE best thing ever! No filling, just a room temperature piece of chocolate.

[dafydd manton]

A thread with chesse AND chocolate. I can almost feel my belt getting tighter. Kiki, there's an Aldi just down the road from me, so I can get decent German dark chocolate, to go with my Berliner Kindl Pils. THEN the cheese. Emmentaler is a favourite. Either that or Munster, dipped in caraway seeds, although to be fair, the only time I tried a couple of bottle of Sasbacher Rot had gone down rather well,

[TheFifthElement]

Has anyone tried halloumi cheese - traditional Cypriot cheese made of mixture of goat and sheep milk? Fried but the best is grilled.

Ah, bliss. Grilled Halloumi is delicious. Salty and chewy and utterly delicious. I love it.


I shall hie myself to M&S this very afternoon, and try the Cornish Cruncher. The very name suggests advanced maturity. Just remembered another that was presumably only available in GB, stuff called Cracker Barrel. Should have been revolting, but it was very nice, particularly whilst stood on the touchline of a Rugby match. Odd memory.

Daffyd, I hope you like it. It has chewy bits in it. And oh yes! Cracker Barrell. It looks like it should be trash but it's gorgeous, especially washed down with a nice glass of Shiraz.

I have such a craving for cheese since this thread started :D

[Helga]

Halloumi is so good grilled or on a frying pan... but I don't go to Cyprus for it I just go to best supermarket in town... ahh I'm getting hungry for cheese

[*Classic*Charm*]

I adore cheese. Especially artisan cheeses. Niagara Gold cheese is the best I've ever tasted, and you can only get it from one place!

http://www.uppercanadacheesecompany.com/page/Cheeses/

mmmmm...I also really love goat cheese!!

[Lokasenna]

Nah, the best cheddar comes from Cheddar or Cornwall. Davidstow is particularly good, and the 'Cornish Cruncher' that M&S sell is pretty delicious too.


As a Welshman, I feel the need to defend this! The 'Cornish Cruncher' is utterly gorgeous, and Dadistow produces fine cheese, but if you get your hands on top quality Welsh Mature Cheddar, you will have an experience that is out of this world!

Returning to the OP... well, crackers and cheese are better than just cheese on its own!

[dafydd manton]

Particularly the Extra-Strong from South Caernarfon Creameries!! Beautiful, with a pint of Brains Dark, and bread from the Henllan bakery! Drool!

[tanchen]

Is there anything better?

yes - cheese-cracker and playing fine online games like here (http://browsergamez.com/games/)

[Zach J.]

I love to have a good chunk of cheese with some braunschweiger. Mmm.

[papayahed]

I just recently had some kind of cheese with the wine already mixed in, not so good.

[dafydd manton]

Unlike Stilton and port - eat, and feel your arteries furring up, but a good shot of brandy afterwards clears things!

[OrphanPip]

I just got into an argument with this lady at the grocery store over a wedge of brie, the thing was way overripe. There's only supposed to be a hint of ammonia, but this thing smelled like a toilet. She didn't want to take it back because it wasn't past the expiry date on the label. Finally got my money back though after huffing and hawing at her for 10 minutes.

[tailor STATELY]

An homage thread for cheese !

A few years ago in response to a quote I found on the web, attributed to an English writer of some fame, I wrote a silly poem. The quote:
The poets have been mysteriously silent on the subject of cheese.
- G. K. Chesterton (click for wiki) (http://en.wikipedia.org/wiki/G._K._Chesterton)

And thus a silly poem-like-thing was born: "Homage to Fromage? (or: To Brie or not to Brie)"

For a salad delightful of the green-leafy sort
crumble in Blue Cheese, Feta, or Roquefort
or add them to a dressing thick and creamy
to your avocado, chick-peas, and tomato... mmm, dreamy !
To make a fondue... into the pot: Cheddar, Gruyère, or Swiss...
a bit of wine, and cherry liqueur; salt, pepper to taste
Use fork or tong with breads or meats... or perhaps skewer all this...
creamy, delightfully rich morsels... to add inches to the waist
Pizza, pizza ! that calls for Mozzarella !
add pepperoni, ham, olive, "shroom" in the pie crust dishy
with Parmesan or Romano sprinkled liberally on top
and I'm in Heaven, dining... ( sans fishy !!! )
To snack on an outing with wine, bread, and thee
wedges of Colby, Cheddar, Gouda, Camembert, and Brie
Or if sandwiches are want to be made ( with mayo and mustard ) instead
add Provolone, Jack, Colby, Fontina, or Muenster to your favorite bread
Queso Asadero for nachos, Cottage Cheese with fruit or alone,
cannelloni with Ricotta, Asiago with bagels for your appetite edge to hone
The list goes on... Gorgonzola, Edam, Limburger, Hazarti...
Jarlsberg and Curado... Bring them all ! Let's have a PARTY !!!

I have an epicurean delight in cheeses and their best suited specialty mustards and sides (pickles, et al). Oh, and a fondue made by a master - I would nearly die for one. In the past I might even have accompanied the repast with a tipple or two myself. I wonder what would go with a well crafted rootbeer or sparkling apple cider or grape juice... hmmmmmmmm.

Ta ! (short for tarradiddle),
tailor STATELY

[Gilliatt Gurgle]

Celebrate a curd?
Why that’s absurd
Smell of limburger
Nothing short of sinister

Whatever remnants remained of that “new car smell” has certainly been eradicated by the putrid punch off gassing from the brick of limburger cheese I purchased at the Green County Cheese Days festival in Monroe Wisconsin.
I learned of the festival from one of the contractors I am currently working with here in Illinois. The cheese festival, which began in 1914, is held every two years in Monroe Wisconsin, a town and region whose roots were established by Swiss immigrants. Now it all makes sense right?

Imagine, an entire county and one homesick Texan, gather in the county seat to celebrate cheese! A celebration replete with a parade comprised of vintage tractors, floats, bag pipes, dachshunds, fire trucks, Shriners driving small cars, high school marching band, yodeling, polka bands, locally brewed beer, wurst and of course cheese out the kazoo.

The event was quite enjoyable and I couldn’t help but crack a nostalgic smile as I walked about the courthouse square witnessing small town America braving the intermittent cold drizzle to celebrate their immigrant ancestry and their cheese.

Let us first get in the mood:

http://www.youtube.com/watch?v=pwcem2xRszA

And here is the Cheese Days link:

http://cheesedays.com/

A few pics:


Milling about waiting for the parade to start

http://i963.photobucket.com/albums/ae114/tabuka1/Green%20County%20Cheese%20Days/Viewalong17thAve.jpg

The Shriners

http://i963.photobucket.com/albums/ae114/tabuka1/Green%20County%20Cheese%20Days/Shrinersincars.jpg


http://i963.photobucket.com/albums/ae114/tabuka1/Green%20County%20Cheese%20Days/HighSchoolBand.jpg


http://i963.photobucket.com/albums/ae114/tabuka1/Green%20County%20Cheese%20Days/ParadeFloat.jpg


http://i963.photobucket.com/albums/ae114/tabuka1/Green%20County%20Cheese%20Days/Oldredtractor.jpg


http://i963.photobucket.com/albums/ae114/tabuka1/Green%20County%20Cheese%20Days/GoodTimeDutchmen.jpg


Dancing to cheese

http://i963.photobucket.com/albums/ae114/tabuka1/Green%20County%20Cheese%20Days/PolkaDancers1.jpg

Clan MacAlpine out of Rockford Illinois

http://i963.photobucket.com/albums/ae114/tabuka1/Green%20County%20Cheese%20Days/ClanMacAlpine2.jpg


Typical cheese sampling and sales table by local cheese maker. This is where I purchased the limburger (and some havarti):

http://i963.photobucket.com/albums/ae114/tabuka1/Green%20County%20Cheese%20Days/Cheesesamplesandsales.jpg


My limburger, havarti, official cheese days button, pamphlet from local cheese maker and a cup of local brew “Huber Bach”:
(The limburger caused some agitation among would be guests milling about in the hotel lobby as I passed through, making way to my room…and then there was the elevator!)

http://i963.photobucket.com/albums/ae114/tabuka1/Green%20County%20Cheese%20Days/BeerCheeseandButton.jpg


Gilliatt

[Propter W.]

It's okay from time to time. I actually stopped eating cheese this week because I plan to visit one of my French friends and I'm sure he'll offer me all kinds of disgusting, stinky cheese. Oh well...


All that was missing was a fine Belgian ale to slowly wash it down after.

Oh Neely, you'd love my family get-togethers :lol: Cheese platters (with Belgian and French cheese) and Belgian beers (of course there's wine too).

[TheFifthElement]

I'm sure there's been a thread about this somewhere else, but what the heck? My son and I were watching The Great British Food Revival last night and there was a whole section on cheese which, of course, now has me cheese obsessed. Like Wallace, I love a nice bit of Wensleydale now and then :D

There are some fantastic cheeses out there. We've recently discovered Lake District Cheddar which is just gorgeous (and which my daughter expressly requests) and Butler's crumbly Lancashire which is almost as good as Cheshire cheese used to be and, even more excitingly, is produced about 8 miles away from where we live.

So I'm on the hunt for some great regional cheeses - any suggestions? Share your cheese love here.

[LitNetIsGreat]

Oh, I love cheese. I consume about three cheese sandwiches a day. I like real, original mature chedder. It must burn the hell out of your tongue; that's the proper stuff. (I also like the typical French cheeses but I can't stop myself from eating them and I get fat.)

Unfortunately there is a complete lack of any delicatessens for miles around from me so I am often forced into buying the best of the worst, something I am far from happy about. I have been on the lookout for a decent deli for a while. There is a good one in Bakewell, but that is 20 miles from me. I will continue my search though.

So I'm afraid I am short of suggestions for particular brands, but as ever, stay clear of any of the mass produced stuff - seek out the smaller, individual makers (if Tesco haven't eaten them up). Try to find a decent deli in your area; you might have better luck than me.

[1n50mn14]

I miss England for the cheese! (among other things, of course). But it is SO HARD to find good cheese here- the majority of it is the mass-produced brick stuff, that is orange :skep:. ORANGE? Really? Gross! I miss being able to pick out some lovely little wrapped cheeses of a variety of delightful flavors from the local deli. Yummy!

[Delta40]

I like cheddar but Australia sucks big time at it. Red Leicester cheesies are my favourite.

although if this cheese on you tube really existed, I would definitely buy it!

http://www.youtube.com/watch?v=YqlQS5CCmwI

Love this ad

[Paulclem]

I'm sure there's been a thread about this somewhere else, but what the heck?

There was Fifth. It was where I successfully promoted the great Mexican Gorgonzola Cheese con.

(Actually I though gorgonzola did come from Mexico, rather than Italy, because...I used to see it on Speedy Gozales cartoons..duhhh). :biggrin5:

Anyway I like cheddar. I could easiy eat it everyday in sandwiches and frequently do.

[JuniperWoolf]

I miss England for the cheese! (among other things, of course). But it is SO HARD to find good cheese here- the majority of it is the mass-produced brick stuff, that is orange :skep:. ORANGE? Really? Gross! I miss being able to pick out some lovely little wrapped cheeses of a variety of delightful flavors from the local deli. Yummy!

Haha aww, I like those ridiculously hard orange Canadian bricks of cheese. They never get mouldy (they just petrify into harder, oranger bricks).

[Shalot]

I do not eat cheese. I like cheese but I can't eat it. I get soy cheese or vegan cheese slices but they're not that great so usually I skip cheese. I hate explaining to people that I can't eat cheese. I am lactose intolerant. It sucks. There are all these functions at work and I can't participate. I don't want to explain that I can't eat cheese and other dairy products because of the side effects so I usually just suffer. I should write an anonymous letter to HR about how prevelant lactose intolerance is and how having pizza and ice cream parties is discriminatory.

[JuniperWoolf]

I should write an anonymous letter to HR about how prevelant lactose intolerance is and how having pizza and ice cream parties is discriminatory.

So you could say that they're... lactose intolerance intolerant? *badum-ch!*

[prendrelemick]

A very good Red Leicester that just melts in the mouth is pretty unbeatable.

I'm not a fan of very strong cheese, I actually prefer the mild supermarket orange rubber-brick Chedder to the organic farmhouse extra mature stuff.

[wessexgirl]

I adore cheese in all its varieties, from Cheddar to Brie, Danish Blue, Stilton, Red Leicester, and Double Gloucester........:drool5:. Unfortunately, I am trying to get back on my Weightwatchers plan, as I have been really lax lately, and cheese is soooooooooo bad when you're watching points! I didn't touch it for months and managed to lose almost two stone. I relapsed though, and have been dipping in to the wonderful stuff again, although not on the scale I used to, but I did have a binge out last night on Double Gloucester with Chives, and some gorgeous crackers. :rolleyes: I am back on the points with a vengeance today.

[The Comedian]

Me? A good Vermont cheddar, cheap deli-style slices of Colby-Jack (a processed, fused sort of cheese that goes well with Pabst and generic saltines), Gorgonzola and crackers with some roasted red peppers from the jar. . . .

The orange stuff with some smoked sausage. And I'm a total sucker for a Velveeta grilled "cheese" sandwich -- so gooey -- with a few slices of bacon and cold tomato wedges on the side.

[Shalot]

*edit* the original unedited post was about the myers brigss test (posting in the wrong thread).

I wanted to just leave it for someone's amusement later, but then I decided against it.

Okay Cheese. I am in the cheese thread. I already posted here and said that I cannot eat cheese. So I eat soy cheese foods. Or cheese type products from the vegan case at the the store. Rice cheese food is quite good.

[kasie]

There are many good Welsh cheeses - if you come across any, not just the boring commercial Caerphilly, do give them a try. Lots come from small scale producers so are not widely available but you may find them in Delis or Food Fairs (in UK). We used to have a Welsh Cheese stall in our local market where I could get all sorts of goodies - then the producers took some marketing advice and started shipping their cheeses to 'Specialist' shops in England, notably Harrods and Fortnum and Mason, where they were so successful they could no longer supply their local outlets and the market stall closed down. Lucky for them but not so lucky for their deprived local buyers!

I'm surprised Mick hasn't mentioned that well-known Northern delight, cheese eaten with fruit cake - a good sharp cheddar, a moist cake thick with fruit and good hot cup of tea, ah, you can't beat it!

[prendrelemick]

^ I didn't think it was a Northern thing . - Cheese and mince pies or christmas cake - but I prefer it with the most ancient of British cheeses, a crumbley Cheshire

[Paulclem]

There are many good Welsh cheeses - if you come across any, not just the boring commercial Caerphilly, do give them a try. Lots come from small scale producers so are not widely available but you may find them in Delis or Food Fairs (in UK). We used to have a Welsh Cheese stall in our local market where I could get all sorts of goodies - then the producers took some marketing advice and started shipping their cheeses to 'Specialist' shops in England, notably Harrods and Fortnum and Mason, where they were so successful they could no longer supply their local outlets and the market stall closed down. Lucky for them but not so lucky for their deprived local buyers!

I'm surprised Mick hasn't mentioned that well-known Northern delight, cheese eaten with fruit cake - a good sharp cheddar, a moist cake thick with fruit and good hot cup of tea, ah, you can't beat it!

Yes cheese and cake. A good combination. By the way, did you ever fry christmas cake? Or is that just a northern tradition?

[kasie]

I've fried Christmas pudding, Paul, but not cake - what happens to the icing?

I thinks there's a line somewhere north of Watford, Mick, south of which certain things just don't happen. They used not to know what a toffee hammer is, for example - though with the spread of Thornton's that may have changed. I had a college friend from Huddersfield - his Mum sent him a gorgeous fruit cake to share with his friends on his 21st, also a goodly wedge of cheese to go with it - I was the only one in the room to take up the combination. We munched together happily and ignored the snorts of derision around us.

[TheFifthElement]

My former manager, who is from the south, is the only person I know who has fried Christmas pudding with Stilton on Boxing Day. It's not something that I've ever seen done in the North, though from reading this thread it appears that's unusual.

Parkin is one of those things which has never quite 'gone South'. They don't know what they're missing!

[Paulclem]

I've fried Christmas pudding, Paul, but not cake - what happens to the icing?

I thinks there's a line somewhere north of Watford, Mick, south of which certain things just don't happen. They used not to know what a toffee hammer is, for example - though with the spread of Thornton's that may have changed. I had a college friend from Huddersfield - his Mum sent him a gorgeous fruit cake to share with his friends on his 21st, also a goodly wedge of cheese to go with it - I was the only one in the room to take up the combination. We munched together happily and ignored the snorts of derision around us.

Yes - pudding as well. The icing and marzipan gets scoffed in the process.

My grandma used to make the best parkin. I've never seen it since i left Yorkshire.

[MystyrMystyry]

http://www.youtube.com/watch?v=26F5f_rZgZ8

[Maryd.]

That cracked me up Mystery...

[Mutatis-Mutandis]

If you like cheese in any form, of any kind, at any time of day, etc etc, then your answer is "yes." Please do not over-complicate a simple question just to be meddlesome.

[Delta40]

There are so many polls lately. Are you going to do a poll on polls soon?

[Mutatis-Mutandis]

That's an amazing idea. I'm stealing it.

[Delta40]

That's an amazing idea. I'm stealing it.

Lol Something told me you would! :out:

[Mutatis-Mutandis]

Lol Something told me you would! :out:

I resemble that emoticon.

[papayahed]

http://cyber.law.harvard.edu/blogs/static/dowbrigade/cheesus.jpg

That still cracks me up.:lol:

[Helga]

I am eating blue cheese right now, so yes

[TurquoiseSunset]

I LOVE cheese. Parmagiano Regiano, Gruyere, Cheddar, Gouda, Feta, Brie, Camembert, all blue cheeses, etc.

I'll try any cheese except the Italian one with the worms...blegh.

PS: I can't be bothered to check the spelling of the names.

[Snowqueen]

I don't like cheese, even the smell of it.