say cheese

what's your favourite?

mine is lancashire. i am also fond of a fruited cheese, such as wensleydale/cranberry and white stilton/apricot.

(samuel pepys' cheese was 'parmazan', in case anyone was wondering.)

bloodynora wrote: what's your favourite?

mine is lancashire. i am also fond of a fruited cheese, such as wensleydale/cranberry and white stilton/apricot.

(samuel pepys' cheese was 'parmazan', in case anyone was wondering.)

surely you mean 'parmesan', miss?

I'm a sucker for a soft cheese, like Brie or CamemBert, DESPITE them being French. On toast, a good Cheshire cheese is my fave.

Burt Reynolds wrote:

bloodynora wrote: what's your favourite?

mine is lancashire. i am also fond of a fruited cheese, such as wensleydale/cranberry and white stilton/apricot.

(samuel pepys' cheese was 'parmazan', in case anyone was wondering.)

surely you mean 'parmesan', miss?

I'm a sucker for a soft cheese, like Brie or CamemBert, DESPITE them being French. On toast, a good Cheshire cheese is my fave.

actually, no. he spells it parmazan, which is why i put it in inverted commas. i could have put [sic], but that would have reminded me of soft cheeses, which are very much like sick themselves.

apparently lancashire is widely regarded as the best toasting cheese because it doesn't go stringy when melted.

bloodynora wrote:

Burt Reynolds wrote:

bloodynora wrote: what's your favourite?

mine is lancashire. i am also fond of a fruited cheese, such as wensleydale/cranberry and white stilton/apricot.

(samuel pepys' cheese was 'parmazan', in case anyone was wondering.)

surely you mean 'parmesan', miss?

I'm a sucker for a soft cheese, like Brie or CamemBert, DESPITE them being French. On toast, a good Cheshire cheese is my fave.

actually, no. he spells it parmazan, which is why i put it in inverted commas. i could have put [sic], but that would have reminded me of soft cheese, which are very much like sick themselves.

oh... I'm a stickler for the [sic] convention, me.

***** Thread.

I'm a traditionalist, in that you cant beat a top quality, local, organic cheddar. Not too strong mind.

Quite a big fan of a nice Double Gloucestershire, and a nice Red Leicester.

Fuurther afield, i do love a nice ITALIAN mozzarella, not a danish one, Pecorino, Edam, Gorgonzola, Brie, and a nice Camembert. All organic of course.

Cheese is great. Whenver I make Pizza, I try to put at least three different types of cheese on it.

my friend anna went to watch some cheese rolling the other week. she was not allowed to roll any herself though, only to LOOK at the professionals.

i like wensleydale grommit !!

feta

That french soft cheese with loads of garlic in it. i think its called de boursin ?

EZ Cheese Velveeta Cheez Whiz

You know, standard American classics.

Cheez-it's

they don't taste as good when they are in the shape of Spongebob Squarepants for some reason

Pretty much anything, except the low fat stuff... I can eat a whole block on it's own or dipped in any kinda mustard or chutney..

The other day I went to the grocery as I felt like some nachos, got everything together... you know, beans, chips, black olives, ground beef, etc. and I went to the cheese aisle, picked out a good cheddar and some monteray jack, and the grocer walked by and said, "Hey, that's nacho cheese!" So sadly, I put it back and didn't buy anything....

El Jarvo wrote: I have faddy flavours which I can't get enough of short-term (cheddar babybells are a current favourite) but long-term I've realised I'll always have a hankering for buffalo mozzarella, or goats cheese, especially one with a very creamy centre and thick rind (the circular one M&S do at present is just perfect)

We did this years back and I said the Mexicana cheese packed with chillis, though for the life of me I current remember last time I ever had that?

was in a cajun restaurant in dublin and had cajun chilli cheese.it was bloody lovely. generally i dont like them messing with real cheese real ched or real lancs for me. and of course real un-flavoured wensleydale grommit :)

Jeffari-al-Texani wrote: beans...on nachos???

must be a California thing...

No refried beans on yer chili?! Sorry, but never could stand Tex/Mex... 100% unadulterated Mexican food for me... that Texan crap is... well... crap

My favorite is Fontina.

I had some lovely Wensleydale with Cranberry last night.

I might nip to the Farmers market this week and see what I can pick up.

Jeffari-al-Texani wrote:

EdelBrock wrote:

Jeffari-al-Texani wrote: beans...on nachos???

must be a California thing...

No refried beans on yer chili?! Sorry, but never could stand Tex/Mex... 100% unadulterated Mexican food for me... that Texan crap is... well... crap

Beans on CHILI??? What kind of fucking Philistine are you?

Erm, the original nachos didn't have any beans on them either...so I guess the Mexican that invented nachos thought that was a ghastly idea as well...

get away with your bean quibbling! this is a CHEESE thread. or should that be cheese string...

cheese sampling for tea last night; the wensleydale with summer fruits scored highly, and we have a lesbian recommendation of caramelised red onion chutney with goat's cheese.

i'm waiting to hear about the specific content and quality of the cheese butties consumed in delamere forest. grant?

Melted

bloodynora wrote:

Jeffari-al-Texani wrote:

EdelBrock wrote:

Jeffari-al-Texani wrote: beans...on nachos???

must be a California thing...

No refried beans on yer chili?! Sorry, but never could stand Tex/Mex... 100% unadulterated Mexican food for me... that Texan crap is... well... crap

Beans on CHILI??? What kind of fucking Philistine are you?

Erm, the original nachos didn't have any beans on them either...so I guess the Mexican that invented nachos thought that was a ghastly idea as well...

get away with your bean quibbling! this is a CHEESE thread. ?

You're forgetting that as the Americans on this board, it is their duty to bore everyone else to tears with such irrelevant drivel.

Back to cheese.

Does anyone have any local cheese shops? I know there is one in Didsbury, but alas i have never got around to going in. There is a fantastic little shop selling many vareities of cheese at Westmorland Motorway Services, believe it or not.

i think i've taken the Weekend of Cheese too seriously. this is all we have left after another cheese-centric meal.

http://g.imageshack.us/g.php?h=392&i=image007oh3.jpg[IMG

i'm starting to feel a bit sick of cheese.

is it just me or does that look like quite a lot?

Provolone or brie usually for most things

Mascarpone for desserts and pastries

Uncle Liam wrote:

bloodynora wrote:

Jeffari-al-Texani wrote:

EdelBrock wrote:

Jeffari-al-Texani wrote: beans...on nachos???

must be a California thing...

No refried beans on yer chili?! Sorry, but never could stand Tex/Mex... 100% unadulterated Mexican food for me... that Texan crap is... well... crap

Beans on CHILI??? What kind of fucking Philistine are you?

Erm, the original nachos didn't have any beans on them either...so I guess the Mexican that invented nachos thought that was a ghastly idea as well...

get away with your bean quibbling! this is a CHEESE thread. ?

You're forgetting that as the Americans on this board, it is their duty to bore everyone else to tears with such irrelevant drivel.

My apologies, Laim you have the floor, as I find yer words fascinating... please tell us another story, and Jeffery THIS time I get to sit on Unkle Liam's lap!

Uncle Liam wrote: is it just me or does that look like quite a lot?

well, granted, there's still a bloody great lump of dull old cheddar. but the speciality cheeses have vanished.

i shouldn't really have been scoffing cheese at all. i blame sammy p, putting ideas into my head. pesky 17th century diarists and their dairy-based commodities.

Uncle Liam wrote: Back to cheese.

Does anyone have any local cheese shops?

i'm this close to posting the python cheese shop sketch. THIS close. but i'm not going to. i have too much respect for all of us.

cheddar sharp enough to cut itself parrano swiss

Add in some grapes and it's a meal. Great, now I need to get some cheese for lunch.

Uncle Liam wrote: ***** Thread.

I'm a traditionalist, in that you cant beat a top quality, local, organic cheddar. Not too strong mind.

i am yet to find a cheddar too strong, bring em on!

& re the cheese rolling, been a few times, anyone can take part in the chasing, though they'd need their heads examined - have you seen how steep that hill is?

bloodynora wrote:

THIS close.

How close is that, nora?

Don't forget we can't see you.

You could have your arms this close for all we know.

Boatraceface wrote: Melted

Thats the only one ive even heard of so far!

I like a cheese that bites you back

this just in:

faith in cheeses

bloodynora wrote: this just in:

faith in cheeses

That's fantastic. If that works then we can translate that to our cheeses and sing Jetstream to them and make them really,really cheesy as a mutherfuckin bastard.Sweet.