What's your favourite cheese? Page 5

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  • Deleted user 19 December 2011 23:24:20
    Cliff Richard.
  • Syrette 19 Dec 2011 23:35:20 45,504 posts
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    TIMMEH
  • pinebear 19 Dec 2011 23:38:11 8,564 posts
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    elstoof wrote:
    I'll be spending Christmas with the in laws in France this year. I'm expecting big things cheese wise.
    There's no way you can escape unscathed from an encounter with Vacherin, the Chrismas cheese.

    Pack a spoon and a hazmat suit.
  • DaM 19 Dec 2011 23:41:43 14,168 posts
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    I'm spending Christmas with the inlaws in the bloody New Forest. I'm going to be so bored I expect I'll hunt, kill and eat a pony with my bare hands. Going to buy a large posh mozzarella and eat it in one go before I leave.

    Edited by DaM at 23:42:08 19-12-2011
  • elstoof 20 Dec 2011 08:16:30 9,758 posts
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    pinebear wrote:
    elstoof wrote:
    I'll be spending Christmas with the in laws in France this year. I'm expecting big things cheese wise.
    There's no way you can escape unscathed from an encounter with Vacherin, the Chrismas cheese.

    Pack a spoon and a hazmat suit.
    We've got one in the fridge already, the missus had a flying visit home last weekend and brought it back. I've never had it, quite scared now. Thanks for the heads up.
  • Trowel 20 Dec 2011 08:52:46 18,847 posts
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    Off to buy a huge hunk of Devon Oke this morning. Perfect with a nice apple and cider chutney and some Christmas pork pie.
  • pinebear 20 Dec 2011 08:56:01 8,564 posts
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    Don't be scared, it just wants to be friends with your digestive tract.

    It's an oddly mobile specimen n'all. You could even have Vachrin races, see which chunk moves the fastest.
  • elstoof 20 Dec 2011 09:59:59 9,758 posts
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    I don't mind a bit of liquid cheese, as long as its not like casa marzu.
  • Deleted user 21 December 2011 14:34:18
    Do people not like Cornish Yarg? I don't understand. Just because it doesn't have the same texture all over doesn't make it bad.

    I supposed we are living in a world where all food products must be processed and placed in protective packaging, otherwise it isn't 'natural'. Sad.
  • THFourteen 21 Dec 2011 14:36:34 37,011 posts
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    mmmm i could murder a nice big chunk of cathedral city or laughing cow right about now
  • boo 21 Dec 2011 15:03:41 12,154 posts
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    Spent the weekend at the in-laws, and my Mum-in-law is awesome when it comes to cheese. Whenever we go up, she's always got a new one to try.

    Star performers this time :

    Colston Bassett Blue Stilton - the blue cheese for people who think they don't like blue cheese. It's uber-flavoursome, but without the metallic, sour taste you sometimes get with a blue.

    Booth's Special Reserve Lancashire - creamy rather than crumbly. Only available from Booth's, i.e. Oop North.

    Also, the Epoisses from Waitrose tastes amazing. It does, however, smell to high heaven. When you open the fridge door at 7.00 in the morning it's a bit of a shock. Doesn't taste anything like it smells though.
  • monkman76 21 Dec 2011 15:06:18 7,230 posts
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    boo wrote:
    Epoisses tastes amazing.
    Et voila.
  • Tom_Servo 21 Dec 2011 15:08:10 18,082 posts
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    Brie. Love the stuff.

    I find blue cheese repulsive though, can't stand the stuff.
  • Madder-Max 21 Dec 2011 15:11:52 11,948 posts
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    Smoked Applewood metled on toast with crispy smoked bacon
  • thedaveeyres 21 Dec 2011 15:13:35 12,118 posts
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    STILTON MOTHERFUCKER
  • boo 21 Dec 2011 15:23:28 12,154 posts
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    Brie.
    Eat the rind? Leave the rind on the side of the plate?

    Heresy, I know, but I hate the rind.
  • Deleted user 21 December 2011 17:42:38
    boo wrote:
    Brie.
    Eat the rind? Leave the rind on the side of the plate?

    Heresy, I know, but I hate the rind.
    The rind or skin is formed naturally by molds and bacteria on the surface of the cheese, which start out as fine white hairs and grow to what the French call poil de chat, or cat fur. The fur is rubbed off, and underneath is a thin rind encasing the nearly fluid interior of the cheese.

    Some people find the skin rather bland and don't eat it. Bries (and all commercially produced cheeses in this country) are made from pasteurized milk, which may account for the rather uninspired taste of the rind. It would be a huge mess and enormous waste of time to remove the rind from a wheel of brie before baking it.
  • Deleted user 22 December 2011 15:30:52
    Stilton with a bottle of good red wine ftw.
  • ModishNouns 22 Dec 2011 15:51:24 4,683 posts
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    Hmm, Stilton, if pushed to choose but I think white over blue, although I like both.

    Awesome with a really heavy rich Christmas cake.
  • President_Weasel 22 Dec 2011 16:49:03 10,169 posts
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    Blue cheese is food that has gone off, but sneaky marketing has persuaded generations of credulous fools they should pay extra for it instead of shunning it.
    That's right, I said fools.
  • ModishNouns 22 Dec 2011 16:54:45 4,683 posts
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    All cheese is off, it's what makes it cheese. Never look at cheese under a microscope.
  • Razz 22 Dec 2011 17:25:15 62,238 posts
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    LOL @ President_Weasel. Someone dosen't know what cheese is.
  • mal 22 Dec 2011 17:53:31 24,184 posts
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    I can eat a lot of cheeses, but I'm yet to find any cheese that's got that umami thing going on that can make my mouth water just smelling it apart from a decent mature cheddar. Call me uncouth, but that's my favourite.
  • kinomakoto 22 Mar 2012 07:22:52 1 posts
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    Post deleted
  • Lexx87 22 Mar 2012 08:05:30 20,853 posts
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    Proper good chedders can be fantastic.

    Breaded melted camambert ftw though.

    Or however you spell it!

    Edited by Lexx87 at 08:05:47 22-03-2012
  • JuanKerr 22 Mar 2012 08:13:15 36,860 posts
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    It's a shame that people 'look down' on cheddar - there are some amazing ones out there, you just need to avoid the shit cheap 'mild' supermarket versions which taste of nothing.

    Try Wookey Hole cave aged cheddar. Amazing cheese that is.
  • darkengy 22 Mar 2012 08:41:57 98 posts
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    Mozzarella and blue cheese
  • Deleted user 3 January 2013 15:54:57
    *BUMP*

    Holy fuck Cornish Yarg is yum. Got a load in for Christmas and can't stop thinking about it. Straight to the top of my favourite cheese list.
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