Cheese

neil3k said:
i like dairylea
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He said cheese :p

I love any kind of smoked cheddar. There's a pub called the North Bar in Leeds, I don't know if they still do this but you can go in for food at dinner and have 'cheese and bread' :D Last time I went they gave me a huge chunk of smoked cheese and a big wedge of walnut bread.
 
I'm lactose intolerant and don't particularly like most cheeses anyhow.
I eat chedder or mozzarella on baked potatoes/paninis and quite like the garliky cheeses. Can't stand stinky/blue cheeses.
When the cheeseboard comes out I generally just have bread and butter. Eating a chunk of cheese is a really horrible notion to me!
 
Having a French wife and therefore many a holiday spent in France over the last 7 years, I find the range of cheese they have in France astonishing.

Some personal favorites:

Cantal - a hard cheese, that can be bought at different ages. I prefer strong cheeses so prefer to buy one that has been aged a while. Cantal is a region close to where she is from so is very common where we go.

Brie de Meaux - a very strong brie. Seriously smelly stuff as well, but full of flavour.

Rocamadour (Cabécou) - a very soft, creamy goats cheese, strong flavour, but is fantastic on toast or with salads with a dribble of honey.

The Reblochon that CBJ mentioned is fantastic when used in a dish called tartiflette. A cheese, potato and bacon (preferably lardons) dish, thats great for winter :)

Going to France this Christmas *rubs hands together* can't wait. :D
 
jimmy the fish said:
I make my own cheese! I've got a few blues and camemberts on the go at the moment, as well as a number of waxed, flavoured cheddars.

Check out their progress here:

http://handyface.wordpress.com
http://twitter.com/handyface

Making halloumi and other fresh cheeses is really easy! I've managed to get most of my mates making at least some of their own cheese now!
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another cheesemaker on ocuk. I too make my own cheeses, and am currently waiting to open my first blue cheese! I'm hoping to manage to wait till end of january, but I'm not sure I have the will power.

Looking through your pictures I notice you using the same milk as me and I suspect also the same rennet and culture from moorlands cheese makers? I actually won 2 gold medals in their annual cheese making comp last year
 
there is far too much cheese fail in this thread :(

the best 'mainstream' english cheese is colston bassett stilton and some überstrength cheddar the M+S creamy cornish 7 is awesome

Chaumes and Reblochon are awesome
as is Austrian Bergkäse, and Gruyère

in fact, most cheese is awesome
 
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Cheese is awesome :)

I love a nice bit of mature Cheddar, Roquefort, Stilton or any cheese really nom nom nom :D
 
Mat said:
Any cheese lovers out there?
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Yep I love cheese sadly to much, I'm having to leave it alone for a a while as I want to lean up. Great time of year as well:mad::(.

My favorites in no particular order, accompanied by crusty brown bread.......

Danish Blue
Shropshire Blue
Stilton (Tesco's finest)
Cambozola Blue Brie
Gorgonzola
Davidstow
Dolcelatte
 
i have some awesome cheese at the moment!

its a cheddar cheese, mixed with tomato and chilli pepper! so its got a nice orangey/red tint to it. lovely lovely stuff. shame its 4 quid for a small bit. its comes in wax, the circumference of a wagon wheel, but the depth is quite thick!
 
Kristoph said:
Mexican cheese at asda is tasty. Jalapeno and Tomato I think.
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processed nastiness is not cheese.

it's up there with Sainsbury's Basics Cheese flavoured slices

although having said that, i quite like the scandinavian cheese in a tube
it's literally called hamcheese :D

they also do it with other things, the Jalapeno one is quite nice :o
 
I love cheese, its great to try the local devon and dorset cheeses, particually the smoked ones.

Blues, brees, cheddar anything really - sadly im currently on a no/low lactose diet so cheese is off the menu :(
 
heeeed said:
another cheesemaker on ocuk. I too make my own cheeses, and am currently waiting to open my first blue cheese! I'm hoping to manage to wait till end of january, but I'm not sure I have the will power.

Looking through your pictures I notice you using the same milk as me and I suspect also the same rennet and culture from moorlands cheese makers? I actually won 2 gold medals in their annual cheese making comp last year
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Yes most of my stuff is from Moorlands - I met Kathrin who runs it a while back at a slow food festival, who was badgering me to enter the cheese awards!

I might try and time something right for next year, but it just tends to get eaten too quickly!

Email in trust if you want to discuss or swap tips!
 
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