Favourite type of cheese?

[EastEnder]

I love parmesan, I can nibble away on a hard bit of parmesan for aaages

"Parmesan"?

Never heard it called that before.....

 

[bikergrrl]

Strong cheddar, brie, danish blue, philidelphia soft cheese, boursin and really sticky "claggy" goats cheeses... all I can think of right now.

Edam and halloumi are both disgusting, and I'm not a fan of red cheeses either.

 

[Orang Utan]

HUH!ALL CHEESE!

 

[Mallard]

A good Stilton or Gorgonzola for me. Great comfort food.

 

[aqua]

HUH!ALL CHEESE!

what he said

 

[EastEnder]

ALL CHEESE!

Yes, you are.

 

[pembrokestephen]

Done before I'm sure though can't see it....


Simple really no poll or restrictive options...

What is you favourite cheese / cheeses ( pl?) and how do you eat it?

Snowdonia cheddar is pretty r0X0r. Eaten off a 19-year-old virgin's left thigh. Or on oatcakes - it's a bit of a tossup, that one.

 

[pembrokestephen]

I'm with you there My partner hates any cheese but mild economy-causes more fights than if he was engaging on a (cheese)string of affairs

Blimey! But that's not cheese, it's some kind of decorating filler!

I had to discourage Ms Pembrokestephen and the Small One from that junk when I first came here. I think they appreciate the change, now, and can maybe see what the difference between something that looks vaguely like cheese but doesn't taste of anything, and something £3/kg pricier, but which actually has an effect on your tastebuds is.

 

[pembrokestephen]

if we expand on the original question and incorporate cooked cheeses then:

deep fried brie with plum sauce

Ooooh, you bastard! I want some. NOW!

 

[The Pious Pawn]

munster and grapes

 

[Appassionata]

You can't go far wrong with a lovely smoked applewood cheddar. Simple, but effective.

Much like my bad self.

No nominations for this one, then? How odd! http://en.wikipedia.org/wiki/Casu_Marzu

bleeeeuuurrrggghhhh!!!!!!!!

This thread is made for Zorra btw, but where is she when you need her? Probably drowning in paperwork like I am...

 

[pembrokestephen]

Anything cheese that smells like it shouldnt be eaten, that's my cheeses.

Oooh, yes. Camembert. Nice ripe Morbier. A Brie de Meaux that runs around the kitchen and jumps on the furniture it's that ripe and pissy. A blue Stilton that crawls across the table by itself...mmm.

 

[Johnny Canuck3]

cheddar
feta
smoked gouda
asiago

 

[pembrokestephen]

cheddar
feta
smoked gouda
asiago

JC2 -

all we ever see of Canuck cheese over here tends to be supermarket Canadian Cheddar...so does Canada have its own indigenous cheesemaking industry (blessed are the cheesemakers) and regional delicacies?

 

[Pingu]

a good stilton
french brie
kraft cheese singles

 

[EastEnder]

a good stilton
french brie
kraft cheese singles

You are sick.

Kraft cheese singles rock, but brie?!?!!?

 

[Crispy]

Oooh, tricky one.

If it had to be just one cheese, I think a nice ripe brie. I do love pretty much all cheeses, but that one could keep me hoing for ages.

That and a dairylea triangle, excavated with individual hula hoops.

 

[Orang Utan]

I like Brie, but don't you find that sometimes it can be a bit, well, feety?

 

[seeformiles]

Really mature cheddar/gouda/lancashire
Camembert so mature it will put a man down before he gets within 3 ft of it
Roquefort
Stilton
Kernhem (Dutch cheese - looks like edam, stinks like camembert!)
Parmesan
Brie de Meaux
Castello (creamy Danish Blue)
Cambazola
German Mushroom Camembert
Jarlsberg/Maasdaam/Emmenthal

Fuck it, any cheese that has a bit of flavour and character - anything but mild cheddar or those characterless soft cream cheeses covered in ash and leaves that cost the earth but taste of nothing.

All are good on their own or with biscuits (preferably rich tea or digestives). A good dose of black pepper really brings out the bries and camemeberts as well. (I think I've just come! :-O)

 

[Juice Terry]

Currently enjoying Shropshire Blue, Oak Smoked Manchego and Tallegio.

But the daddy has to be Parmesan. The posh reggiano stuff not the sawdust in a tub type obviously.

To paraphrase Carluccio, if I was on a desert island and could take 3 ingredients it would be olives, bread and parmesan.

 

[Superape]

Halloumi

 

[DRINK?]

There is an Italian cheese I had a few weeks back with a pinkish rind, twas delish though f*cked if I can remeber what it was....

thing I might have a wine and cheese sunday afternoon to work me into a little evening sesh yum yum....

 

[butterfly child]

Blue Cheeses for me, failing that, a nice strong Cheddar.

On crackers though, not biscuits with SUGAR in

 

[Structaural]

Gruyere
Red Leicester
Mature Cheddar
Roquefort
Goats Cheese
Brie
Camembert
Stilton
Mozzarella
Mature (oud) Dutch cheese
Feta
Smoked processed cheese (when needing a Dairylea moment)

 

[DRINK?]

Blue Cheeses for me, failing that, a nice strong Cheddar.

On crackers though, not biscuits with SUGAR in

mmmh something wrong about cheese and digestives which they always seem to put in selction boxes ofcheese biscuits...tis not right

 

[EastEnder]

mmmh something wrong about cheese and digestives which they always seem to put in selction boxes ofcheese biscuits...tis not right

Or those malted things, shaped like a loaf of bread, just not really right with cheese....

Strong cheddar, dry cracker.

That is the way of things.

 

[ringo]

Blue cheese is best: Bleu d'Auvergne, Stilton, Cashel Blue.

Then haloumi, strong mature Cheddar, Cornish Yaarg, Munster, Havarti, Brie, Camembert, Feta, lots of the small English obscure cheeses.

Mmmm cheese.

 

[ChrisFilter]

Halloumi is nice, but I don't think it should be classed as a proper cheese. It's got its own novelty subsection.

My favourites have to be:

Langres
Manchego
Colston Bassett stilton
Camembert
Brie (but only very good Brie.. supermarket brie is rank)
Olde Sussex
Wigmore
Blu di Capra

 

[seeformiles]

mmmh something wrong about cheese and digestives which they always seem to put in selction boxes ofcheese biscuits...tis not right

But it seems so right it can't be wrong!!

 

[ChrisFilter]

How could I forget a good mozzerella?!