Cheese

Ever been up to Welbeck Rotty? G.H Porter provisions in Newark have some good 'uns aswell. Love that store, it's just like stepping back sixty years or so.
 
Not been will give them a try next time I am in the areas, in Newark more than Welbeck

found the Cheese list from the Restaurant :)

Green Hill pasteurized cow’s milk, aged one month from Georgia; Robiola La Tur, pasteurized cow, goat and sheep’s milk, aged 10 to 14 days from Italy; Valencay, pasteurized goat’s milk cheese, aged 2 to 5 weeks, France; Roncal, raw sheep’s milk, aged 6 months from Spain; Montgomery’s Cheddar, raw cow’s milk, aged 18 months, from England; Formaggio di Fossa, raw sheep’s milk, aged 3 months from Italy; Monte Enebro, pasteurized goat’s milk, aged 45 days from Spain, Eposses, pasteurized cow’s milk, washed – rind, aged 5 to 6 weeks, from France; Shrospshire, pasteurized cow’s milk, blue cheese aged 3 to 4 months, from England; and finally the Rogue River, raw cow’s milk, blue cheese, aged 6 months from Oregon. The cheeses came with an apricot puree, fig and almond cake, candied walnuts, honeycomb and cranberry-apricot bread and buckwheat cherry crackers.
 
Stilton is my favourite.

Does anyone else find the potted stuff tastes completely different to the stuff you get in packets? Both are nice though.
 
Oak Smoked Wensleydale has to be my favorite it's a very mild cheese with a strong smokey kick and extremly creamy texture also I've recently picked up Ossau-Iraty which has a strong tangy flavour that can be a bit too powerful for my liking in large slices.
 
This is my favourite cheese :) Can be found in most supermarkets as well.

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Makunouchi said:
This is my favourite cheese :) Can be found in most supermarkets as well.
Click to expand...
I was going to post that one myself, Blacksticks Blue is lovely. I also had Cropwell Bishop Stilton a few weeks ago, super yummy. I love a good very mature sharp cheddar (the sort that makes your tongue go bumpy) and a little of my home made rhubarb chutney to go with it. And here is a list I've posted before:

Tintern - Welsh matured Cheddar with fresh chives and shallots - Lovely as it is but also amazing in rarebit
Caboc - A soft cheese made from cream-enriched milk with a buttery flavour. Rolled in toasted pinhead oatmeal. Lovely on oatcakes... yummy local (to me) cheese.
Sage Derby - Similar to cheddar, flavoured with sage. Used to love this cheese but can't seem to get it up here anywhere...only by mail order
Red Windsor - Cheddar marbled with red wine
Gruyere & Emmental - With a little garlic and wine in a fondue.
Roquefort - Pungent....lovely
Y-Fenni - Cheddar with ale and mustard.

I love cheese :o:D
 
Atm it's romont reserve gruyere, though blacksticks and cornish blue are suitably nice.

Roquefort is nice, if a bit pungent.
 
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