Cheese

I'm a big fan of a good mature cheddar (not the stuff a lot supermarkets sell as mature - they're really medium at best) as well as big fan of hard white cheeses with Wensleydale and Caerphilly being amongst my favorites especially if they have cranberries in...

I like white Stilton but am not a massive fan of blue cheeses and I can't stand most soft cheese especially the real stinky French ones...
 
Glad this has been resurrected.

Latest acquisition is white Stilton with Apricot from Delilah in Nottingham (lovely store, worth checking out if you're in the area, it's on the top of Middle Pavement). I've also been enjoying Pendle Forrest (smoked cheese, like Bavarian but not rubbery/plasticy) and blue Stilton.

Cropwell Bishop blue Stilton is wonderful, so flavoursome.
 
I find cheese has become very variable in strength of taste of late, take the much advertised 'seriously strong' cheddar, bought some in the past and it was really strong and tasty but recently it's gone downhill, so much so that a recent purchase of a Tesco 2 for one offer made me take it back for a refund as I would class it more like a bland tasting medium strength. the assistant said I wasn't the only one to take it back either.

currently eating Hawkes bay N.Zealand mature Cheddar which is scrumptious :D
 
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Fusion said:
Glad this has been resurrected.

Latest acquisition is white Stilton with Apricot from Delilah in Nottingham (lovely store, worth checking out if you're in the area, it's on the top of Middle Pavement). I've also been enjoying Pendle Forrest (smoked cheese, like Bavarian but not rubbery/plasticy) and blue Stilton.

Cropwell Bishop blue Stilton is wonderful, so flavoursome.
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Like the sound of the Pendle Forrest v.much. I'm a big fan of smoked but Austrian/Bavarian seems to be getting more rubbery by the year.
 
Applewood smoked cheddar, always.

In Mongolia there is a native goats cheese delicacy. The cheese is left for flies to lay their eggs on. Eventually the larvae hatch and the cheese becomes maggot infested. Then it is left some more until it is leaking a clear, sweaty fluid and only then is it considered ripe enough to eat!

Yum :/
 
Sharlaw said:
Dairylea for me tbh :P
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Much nicer:

laughingcow.jpg
:D
 
Dirk said:
In Mongolia there is a native goats cheese delicacy. The cheese is left for flies to lay their eggs on. Eventually the larvae hatch and the cheese becomes maggot infested. Then it is left some more until it is leaking a clear, sweaty fluid and only then is it considered ripe enough to eat!

Yum :/
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unless there's two version and I hope not

Casu marzu (also called casu modde, casu cundhídu in Sardinian language, or in Italian formaggio marcio) is a traditional Sardinian sheep milk cheese, notable for being riddled with live insect larvae. It is found mainly in Sardinia, Italy.

Derived from Pecorino, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from the Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long.[1] When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming; others do not.
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