And Your Favourite Cheese Is?
- Thread starter mawnansmiff
- Start date
Aged Cheddar or Gouda when they get small flecks of crystallization. Or Blue Cheese on a salad or steak.
I am not a fan of cheese. However in the last few years I do eat a lot more of the stuff. Cheddar is good. Double Gloucester is good. Brie I don't mind either. But all in small amounts.
But I don't like cheese with blue bits in. Nor bits of any kind.
But I don't like cheese with blue bits in. Nor bits of any kind.
Wensleydale is my favorite “exotic”, all the rest are very local varieties.
The Espresso variant is my favorite. Hmmm, coffee-cheese.
I have to pick just one?!?!
I have a close friend who lives near Asiago Italy, he brings me authentic Asiago cheese when he comes to the U.S. and it’s pretty life altering…
I have a close friend who lives near Asiago Italy, he brings me authentic Asiago cheese when he comes to the U.S. and it’s pretty life altering…
I love (almost) all cheese
I love durian, so stinky cheese is never going to be a problem
But I have absolutely no intention of trying casu marzu - the maggot-ridden Sardinian goat’s cheese
I love durian, so stinky cheese is never going to be a problem
But I have absolutely no intention of trying casu marzu - the maggot-ridden Sardinian goat’s cheese
Last edited:
I've enjoyed every cheese I ever tried, but once in the early '90s a cheese shop owner I befriended in the Midlands in the UK got his hands on some unpasteurized Stilton. That stuff was amazing. Best cheese I've ever had.
You do realize that it is self described as a "cheese product".
Stichelton.
Unfortunately due to an idiotic bureaucracy it is not allowed to be called Stilton as it is made form unpasteurised milk
A Stilton platter with a magnum of 1966 Graham vintage port.
Stichelton (on right) with another Stilton carried from London in hand luggage a couple of days earlier.
With 2 other Stiltons sourced in Sydney
Unanimous opinion - the Stichelton was the cheese of the night
A couple of other bottles with the cheese including a 1837 Bual
Stichelton (on right) with another Stilton carried from London in hand luggage a couple of days earlier.
With 2 other Stiltons sourced in Sydney
Unanimous opinion - the Stichelton was the cheese of the night
A couple of other bottles with the cheese including a 1837 Bual
Stichelton has only been made since 2004. What I had was, at the time, illegally produced Stilton. I've not tried Stichelton yet, though I expect it's very much the same as what I had.Stichelton.
Unfortunately due to an idiotic bureaucracy it is not allowed to be called Stilton as it is made form unpasteurised milk
My favorite would be a sharp Cheddar, but also, Wensleydale, Chesire, Stilton, Brie, aged Gouda, shall I go on?
My daughter, who is raising dairy goats makes an excellent Chevre.
My daughter, who is raising dairy goats makes an excellent Chevre.