Cheese 🧀

[Malaga]

Blue Stilton anyone

Don't find that here often, but a nice roquefort or gorgonzola is fab, also if you want proper stinky a le rustique camembert is superb, we brought a couple back from France in 2016 after the footy in our camper, every time the fridge opened it filled the van, superb with a crusty french loaf and a drop of red

 

[Pacemaker]

Many years ago whilst hiking in the Yorkshire dales i stopped at an old railway station which was used as a cafe on the Carlisle to Settle line and run by volunteers. I had a cup of tea with a huge piece of fruit cake as i went to sit by my table the old guy said do you want some Wensleydale on that?

I said what cheese and he goes yes, you will never regret it….i went for it, it is one of the finest experiences of comfort food i have ever tasted, I regularly have a bit of Wensleydale on a slice of fruit cake as a special treat now.

My other dirty secret is marmalade on toast…with a nice vintage cheddar!

How about that you fruit on cheese haters !!

There isn’t a cheese out there that i wont eat, although American cheese is a very poor imitation of the real thing.

 

[J_B]

There isn’t a cheese out there that i wont eat, although American cheese is a very poor imitation of the real thing.

Especially the stuff that comes in plastic bottles which you squirt out like ketchup.

 

[Muteswan]

I’m a mild type of cheese guy. Cheddar mild or extra mild and Port Salut.
Grated cheddar on cauliflower is a meal in itself for me.

 

[leighton]

Reblochon - goes in tartiflette - https://www.instagram.com/reels/DE9kl_NMhtK/

Raclette (served melted under a grill) -

Or Comte as a hard cheese, akin to manchego

 

[J_B]

If I'm doing a simple bangers and mash meal I always put lots of grated cheddar on the cooked potatoes before mashing. Makes the mash lovely and creamy and gooey.

 

[Jack2jack]

Many years ago whilst hiking in the Yorkshire dales i stopped at an old railway station which was used as a cafe on the Carlisle to Settle line and run by volunteers. I had a cup of tea with a huge piece of fruit cake as i went to sit by my table the old guy said do you want some Wensleydale on that?

I said what cheese and he goes yes, you will never regret it….i went for it, it is one of the finest experiences of comfort food i have ever tasted, I regularly have a bit of Wensleydale on a slice of fruit cake as a special treat now.

My other dirty secret is marmalade on toast…with a nice vintage cheddar!

How about that you fruit on cheese haters !!

There isn’t a cheese out there that i wont eat, although American cheese is a very poor imitation of the real thing.

Blimey, Wensleydale and fruit cake brings back memories, as a kid spent many a happy day visiting my parents relatives wp north, an old aunt of theirs always served fruit cake and cheese, sounds horrible, but it really isn't. Must admit havent had that for donkeys years. Simnel cake is popular there too, mind ew you always went around Easter time, so maybe that was it.

 

[K23]

Having been vegetarian for 53 years and counting, cheese has always been a big part of my regular diet. Apart from an extra mature Cheddar which I use regularly on toast, in sandwiches, with crackers and jacket potatoes or just added in anything I happen to be cooking, among my favourites are:

Saint Agur - a double-cream French blue cheese (Tesco)
Président Brie - tried dozens of Bries but always come back to this one (Tesco)
Dolcelatte - Italian blue veined soft cheese
Ossau-Iraty - ewe's milk cheese from French Pyrenees area, considered by many to be France's best cheese
Reblochon - a lovely cheese but with a very strong smelling rind, brought some back from France many moons ago and had to drive with the windows open
Payoyo - an award-winning Spanish goat's milk cheese, very tasty

 

[Jack2jack]

Having been vegetarian for 53 years and counting, cheese has always been a big part of my regular diet. Apart from an extra mature Cheddar which I use regularly on toast, in sandwiches, with crackers and jacket potatoes or just added in anything I happen to be cooking, among my favourites are:

Saint Agur - a double-cream French blue cheese (Tesco)
Président Brie - tried dozens of Bries but always come back to this one (Tesco)
Dolcelatte - Italian blue veined soft cheese
Ossau-Iraty - ewe's milk cheese from French Pyrenees area, considered by many to be France's best cheese
Reblochon - a lovely cheese but with a very strong smelling rind, brought some back from France many moons ago and had to drive with the windows open
Payoyo - an award-winning Spanish goat's milk cheese, very tasty

Saint Agur is superb.

 

[Niigata Jack]

Leave off the onion and I'm there with you. Nothing wrong with onions but have never considered having them with cheese on toast.

Red Leicester is pretty much banned in this house because I will demolish it the day it's bought.

Pickled onions and cheese is a thing of beauty, can cause heartburn though

 

[cmajack]

Any better food? It goes with literally anything: Red Leicester and onion on toast with salted butter. Cheese is the food of gods, in my humble opinion.

Is there a worse food out there? It's absolutely vile - all of it , and to make matters worse they have started mixing it with food it shouldn't be anywhere near , like chicken or chips. Uggggh , sends shivers through me just thinking of the disgusting stuff.

 

[Cooperman]

Is there a worse food out there? It's absolutely vile - all of it , and to make matters worse they have started mixing it with food it shouldn't be anywhere near , like chicken or chips. Uggggh , sends shivers through me just thinking of the disgusting stuff.

I was like you five years ago. But I have stuck with it and persevered to try things, I’m much better now than what I was. Start mild and work upwards.

 

[cmajack]

I was like you five years ago. But I have stuck with it and persevered to try things, I’m much better now than what I was. Start mild and work upwards.

No thank you, not going anywhere near the stuff

 

[Cooperman]

No thank you, not going anywhere near the stuff

I was in a restaurant a few years back (it was in Russia which explains the lack of professionalism) and my pasta dish came out with Parmesan already on it. The circumstances didn’t allow me to send it back so I got stuck in and was pleasantly surprised. That was quite a turning point for me.

 

[PenlanJack]

Cheese does smell though, it's not very appetising once you smell it.. but i don't care, I'm no snob.. get it down ya I say