I’m currently torn between Beauvale and Tunworth.

GO!

Manchego

Wensleydale with Cranberry

Dairylee

Stilton

shropshire blue.

Wensleydale

Black bomber cheddar

Or stilton

footflaps – Member
Wensleydale with Cranberry

That’s a straight red, I’m afraid.

Dairylee

Life ban.

Fiery Freds Cheddar.
http://www.gouldscheddar.co.uk/products.php

That Snowdonia cheddar (black one).

Swaledale ewe’s milk.

Blacksticks Blue is currently winning for me.

Blacksticks blue – made in Preston.
Its addictive.

Edit ; Haha Grum , great minds eh?

[video]https://www.youtube.com/watch?v=B3KBuQHHKx0[/video]

Epoisses

https://en.wikipedia.org/wiki/Époisses_de_Bourgogne

Also partial to a good runny fresh Gorgonzola. Used to get the real deal fresh from the farm when we lived in Italy.

If you put “Tunworth” in the OP you don’t really leave anywhere for the rest to go. It’s the Maserati of the cheese world

Reblechon.

Shut up the lot of you, its clearly a Vacherin Mont d’Or.

Che***re.
May God forgive me.
🙂

Lincolnshire Poacher

Cheese strings.

Blacksticks blue – made in Preston.
Its addictive.

Edit ; Haha Grum , great minds eh?

Indeed!

It’s near Preston – I bought a whole round of it direct from the factory for our wedding. We appeared to have interrupted a board meeting when we went to pick it up. 😀

Lyburn Gold. Or Lyburn Stonycross. Proper Hampshire fromage

A Cornish pirate’s favourite cheese would be….
….Yarrrrrrg.

I’ll second Epoisses….

but also put forward raclette & fondue for social cheese-centric dining.

Epoisses is good but you need to be feeling mentally strong and confident.

Primula with prawns.

Cottage cheese? Although strictly speaking it’s not really a cheese, it’s a residue. With a sinister side.

(waits expectantly)

Burrata, especially when served with proscuiotto, olive oil and strawberries.

OK ill admit it

I freaking love Halloumi

Fromageries Arnaud Comte
Colston Basset Stilton

This place is rather good – http://www.thecheesebox.co.uk

Halloumi with chilli

What kind of music does cheese listen to?

Close call between the sheeps milk Wensleydale or reblechon. One day, I’ll have both in a cheesetastic meal…

Rachel

Halloumi seconded. Then chaorce. Not cabrales.

Cambozola

But I’ll eat any cheese as long as its notvof the Camembert/stinking bishop ilk

Saint Felicien is my current favourite. But you have to keep it for at least a fortnight after its best before date in this country, until it’s runny enough to pour straight from the fridge.

Cambozola is good – though better when I cold-smoked some. 🙂

Cambazola’s been my favourite of late. Mmmmm..