Your Favourite Cheese Variety… lol!

Nobody mentioned any of the 200 shorts of Spanish cheeses…like Mahon, Manchego, Iriazabal, San Simon….I love Cheddar, Enmental, Gruyere, Epi de Fol, Portuguese Acores, Camember, blue cheese, parmeggiano, brie, fetta any kind. Strong, salted and dry.

Originally posted by Der
Venezuelan Beaver Cheese- from the Monty Python Cheese Shop!

I hear that the Peruvian Helmet Cheese from the same shop is particularly good , especially when accompanied with a bag of Dried Robin Giblets .

Did you know that Cheddar Cheese is the most widely eaten cheese across the world? It’s also a British creation.

Sadly, it’s a non-adventurous cheese. It isn’t exciting in any way whatsoever – no mould, not processed in any special way etc.

A nice bit of French Chevre (goats cheese) warmed up under the grill with a slice of tomato on top, placed on toasted baguette and eaten with lettuce with a balsamic vinegar / olive oil dressing.

This is it!
Parmiggiano regiano.
The king of cheeses!No soft stuff here.
From the English stuff, I can go for Huntsman, if I have to!!

Regards

May i remind you that milk by nature is a liquid? Waiting for the stuff to clog and then eating it isn’t natural.

As far as i’m concerned, GZYL is right. Melted on a pizza or burger or tosti it’s nice, but otherwise i can’t eat the stuff. Except a little bit of goat’s cheese in a shopska salad.

:p at Moggy

😀 😀 😀

I didn’t expect the Spanish Inquisition in this “Cheese shop”!:eek:

😉

Ashley wrote

“… cottage cheese??? Looks like a pot of puke and doesn’t taste much better )

Ashley

I find it interesting that Ashley keeps her puke in pots. I tend to just heave it straight down the big white telephone.

On the other hand, since she professes to know what a pot of puke tastes like, I suppose she has to store it in something for later consumption.

Odd girl

Moggy

😉 🙂 😎 😉

I like creamy cheeses. Does anyone remember a snack called “Cheesy Criss Cross”? They were divine.

I like lots of cheeses. For cheesy mash or baked potatoes you can’t beat grated red Leicester with grated fresh parmesan. Brill!!!!

Cheese – I adore the stuff!! It is my comfort food, if I want a mid afternoon snack I just cut a chunk of cheese and pig on it.
I like Red Leicester, Double Gloucester, Babybel, Port Salut, Boursin (garlic variety – heavenly on Tesco Sesame and Poppy Seed Crackers), Roule, some cottage cheese, Lancashire (white and crumbly). I have a food allergy so I am unable to try blue cheese, Brie and Camembert after I once read that a strain of penicillin was used in their production. I love freshly grated Parmesan whenever I have pasta.
I don’t like Dairylea – I once found a bone in some.

Like ageorge I can’t stand the blue mouldy stuff…bleeeeuuuurgh! Favourites have to be a really good mature cheddar, camembert (Snapper, you’re my kind of cheese eater 🙂 the camembert starter sounds divine, brie and cranberry do indeed go perfectly together, and the only kind of cheese for burgers is the Tesco’s plastic variety…but cottage cheese??? Looks like a pot of puke and doesn’t taste much better :p ) brie, and Le Roule/Boursin/Garlic cheese in general…

Ashley

I like Red Leicester – for a hard cheese it has a lovely, mild, creamy taste. I also enjoy Wensleydale – white and crumbly and an excellent accompaniment to Christmas cake.

Yes they do 😉

Darn!
No-one expects the Spanish Inquisition!

I disagree that such a cheese exists.

Venezuelan Beaver Cheese- from the Monty Python Cheese Shop!

For cheese sandwiches – double gloucester

For grating or sprinkling – red liecester

For crackers – something strong, mature and smoked

For nibbling with meat – something crumbly, like cheshire, wensleydale or in the Isle of Man, druidale

For other nibbles – mature cheddar

For burgers – i’d rather not know, i suspect some awful plasticised concoction, but the taste isn’t too bad.

Not a big fan of the French style mouldy cheese.

Oh, you should try it, its well posh! Alternatively (and easier) place the cheese and sauce on a square of puff pastry and put in the oven.

http://www.yesnet.yk.ca/schools/jackhulland/classes/colberg/worms/recipes/students/reece.html