5punk

I bloody love Jarlsberg me.



et toi?

My sister gave me, for Christmas, a massive wheel of cheddar that has matured in the actual caves in actual Cheddar Gorge. It came wrapped in mouldy bandages. It smells and tastes like ripe feet. Its the best thing ever.

You only seem to be able to buy it from the shop in the gorge though. Sadface.

EDIT: HOLY SHIT YEAH!

How mature is the mature Gorge cheddar compared to strong supermarket cheddar? I suspect there is no comparison and it knocks your socks off.

I've had more powerful. Black Bomber, for example, is toe curling strong, and give a lot of people face cramps. Cheddar Gorge Cave cheese isn't as strong, but it is extremely tasty, and smooth. If you like cheese that smells of feet, that is.

Joose wrote:If you like cheese that smells of feet, that is.

Well, I don't not like cheese that smells of feet. I do object to a cheese that's advertised as "Cheddar with attitude", like that Black Bomber, seems gimmicky.

I might have to order some from the Gorge.

I like most cheeses. I don't like really bitter ones like Stilton, although blue brie is okay. Cheddar is my favourite, not too mature (although I'll happily eat extra mature), but I've just munched through some brie and three different Wensleydales (cranberry, pickle and something else the label had gone from). French and English seem to feature highly in my favourites as Dutch and American cheeses seem to be quite bland by comparison.

pont l'eveque is my absolute favourite closely followed by St Agur.

I had a cheese in France once that was the exact same colour and taste as Cheesy Wotsits... don't know what it was called though

TheJockGit wrote:I had a cheese in France once that was the exact same colour and taste as Cheesy Wotsits... don't know what it was called though

le fromage wotsit?

I quite like stilton, mostly for its bite, but it could never be grated and put on a jacket spud, that glory goes to extra mature cheddar.

However, applewood smoked cheddar is bloody lovely.

Isn't Mr J our resident Cheese expert?

TheJockGit wrote:I had a cheese in France once that was the exact same colour and taste as Cheesy Wotsits... don't know what it was called though

Mimolette? It's coloured with annatto that they use in orange food colouring. Might make an interesting macaroni cheese.

I like all cheese, but for Christmas I got stilton. It is a shame stilton isn't more versatile, when melted it tends to break down into oil and loses a lot of its taste, but it can work well crumbled onto say, a pizza at the last minute.

I like:

Brie for on everything.
Camembert (especially for baking for glompy delciousness.
Edam cheese and pickle sammiches.
Parmesan (older the better) for everything else.

Also red leicester or montery jack for melty jobs.

And any cheese so aged it has crunchy bits, always good.

Possibly... do wotsits have a nutty flavour? Honestly this chees tasted just like a wotsit..I was so impressed but all they would tell me that in that region (Provence) they called it the King of Cheese, all references I have found since have been nowhere near.

I will look it up though FJ and let you know.

I have some haloumi on the grill right now. Lovely stuff. Saw some supermarket brand version in the shop the other day - "Mediterranean Style Grilling Cheese". Any volunteers to test it?

I'm actually not that big a fan of strong cheeses. I like mozzarella (versatile), Red Leicester (good for sandwiches) and Cheshire (crumbly).

Mascarpone is good on crackers and for hiding small horses.

Roman Totale wrote:Saw some supermarket brand version in the shop the other day - "Mediterranean Style Grilling Cheese". Any volunteers to test it?

I think I had some of that last week, not bad.

Oh boy, halloumi is good on a bbq. I was introduced to it about 8 year ago by a bloke who hadn't long come back from Cyprus. Mozzarella is only nice to melt over something. It doesn't actually have much of a taste to me, but gives other things a nice texture.

halloumi is the tits, any cheese that squeaks when you chew it is good in my book.

Dr. kitteny berk wrote:
And any cheese so aged it has crunchy bits, always good.

i didnt throw up in my mouth a bit, but i wanted to


not a cheese fan

I fucking love the cheese.

One of the most potent cheeses I've encountered was Lanark Blue, a thick and creamy ewes milk cheese that practically melts on the tongue whilst also attempting to cave your face inward with a bajillion flavours.

I'm a fan of Double Gloucester, especially in the cotswold variety where they put chives or spring onion in it.

Huntsman cheese with its alternating stripes of Stilton and double Gloucester is also nice.

For foreign cheeses, feta, halloumi, mozarella, gouda, edam, fontina, brie, gruyere (when sold properly so it's not dry as a statues armpit)



Favourite domestic cheese - blue of any kind, but lanark blue and dorset blue vinny stick out as top of the pile.

Favourite foreign cheese - brie, gouda that's just forming a few crunchy bits by caramelising and proper smoked scamorza.

buzzmong wrote:Isn't Mr J our resident Cheese expert?

Not sure why you would think that Buzz, I like cheese but I hardly know anything about it.