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A personal recommendation of M&S truffle cheddar. Quite a strong cheddar with black truffle throughout(actual bits rather than 'truffle flavouring'
£5.50 for 200g.
I only every buy it as a treat to myself, its too nice to waste on toast, or through mash. So just a taster bit to nibble at late in the evening. Goes well with that last coffee.
You should try our Trufflewood 😉
If that's your bag. We're currently exporting about 4 tons a week of truffle cheddar to the US and Australia. Absolutely mental how well it sells. It does stink the factory out when we're making it though!
Anyway Quickes Extra Mature Cheddar is the answer you're looking for.
Go to your local equivalent of these folk for good cheese. A whole different animal (sic) to plastic wrapped supermarket cheese<br /><br /> https://www.georgemewescheese.co.uk/
Go to a proper 'monger as TJ suggests, one who will let you taste before deciding. There is a great pleasure in a strong cheddar but there is so much more out there.
My cheese of choice? It like your favourite tune. Changes constantly depending on what time of the day and what mood I'm in. We're lucky enough to live within striking distance of Bury market with an amazing cheese stall...
Every time I go there I come back laden with the stuff. My opening default is the holy trinity of Tasty Lancs, Creamy Lancs and Crumbly Lancs, then see what takes my fancy. I love a Red Windsor (with port and brandy in), Sage Derby (kind of self-explanatory) , Y Fenni Welsh Chedder with mustard seeds and Garstang Blue
I bloody love cheese! 😀
My go to's
Montgomery cheddar
Stichelton if it's available
Gorwydd Caerphilly
The last was a revelation thanks to Neal's Yard, always thought Caerphilly was kind of bland, but the difference between this and factory made stuff was 😮
+1 for Gorwydd Caerphilly!
Pex tenement blue.
Farmhouse Dunlop.
Mrs Kirkhams Lancashire.
Tebay services sell it, but only the mild. Can't beat the extra strong. I am lucky enough to live within cycling distance.
Maasdam cheese is the king of cheeses for putting a burger or in a toasted sandwich IMO. It's got a low melting point and comes sliced. Very nice.
@MadBillMcMad - Amen to that! You can't beat a really strong, tangy Tasty Lancs!
Grandma Singletons used to be a good'un. They went in to receivership last year, but apparently they're back and it'll be back in shops again soon
Anyone putting non cheese into cheese deserves a slap. If you want to add stuff do it on the plate not in the manufacturing. Let your cheese speak for itself. IMO all those additives like sage or truffle are there to disguise the fact its bland cheese.
Crottin de Chavignol is a fave of mine but very very expensive
This thread is going to descend into a row isn't it? 🙂 2 flounces and 3 bannings?
Anyone putting non cheese into cheese deserves a slap.
Utter nonsense! 😛
It just depends what it is you put in it. Anyone who puts stuff like fruit in cheese should be first against the wall, but there are loads of great cheeses that benefit from additions and are anything but bland
why put those additions in at manufacturing? Why not add them on the plate? That allows you to put as much or as little of the additions in as you want.
and anyway you posted a plastic wrapped cheese above even if it was pretending to be wrapped in waxed paper. So nowt you say has any validity now. You have outed yourself! Checkmate!
Oh - and what do you have with your cheese? Anyone who say crackers is crackers! Cheese needs to be treated with respect not crackers. Personally I like a frozen grape or some membrillo
Oh – and what do you have with your cheese? Anyone who say crackers is crackers!
Of course its crackers with cheese, you freak!
Frozen grapes? Get in the sea! The only grapes you have with cheese are liquid and red 😛
Or as Steven Gerrard famously answered… melted
I'll finish it for you: 'melted cheddar' was the full answer. He'd lost the will to live in that interview if I recall.
He's right though. On toast.
If you must have carbs with your cheese ( and I don't know why you want to spoil it anyway) then rough hand made oatcakes or artisan bread ! also its eaten with a knife. Cut a small chunk with the blade, reverse the knife and stab it. Pop in mouth.
Jeepers Binners - your application to join the middle classes has now been rejected.
I’ve never met a cheese I didn’t like.
With one exception.
There's something to be said for a lovely creamy young Gouda.
The in laws recently sent over an entire wheel from Amsterdam. Yum.
Abondance is the cows milk cheese of choice whilst Golden Cross is goats milks cheese. Both bloody lovely.
Cheese. Yes please.
WRT grapes or wine, biscuits or not, fruit laced heaven or the devil's own.......
I refer to a learned friend. He was actually talking about whisky and whether you have neat or ice or half as much water again or...etc. But his learnings translate well. Buy decent quality, and don't let anyone turn their nose up at you, as long as YOU enjoy it then that's all that matters.
I generally eat mine neat but I like a strong cheddar toasted bagel, Wensleydale with cranberries at Christmas, and melted* washed rind or soft cheese (or occasionally gooey blue cheese) on a digestive where sweet and tangy work perfect.
* ideally under its own devices, not heated. The kind you get out of the larder to warm up, leave on the side and come back 30 mins later to find it's making its way out of the kitchen under the door.
Larder? larder?
How la di da are you 😉
If you want to add stuff do it on the plate not in the manufacturing.
I'm with you on this one. Stop putting your chutney or whatever in cheese... keep it in a jar! You can't pick it out of the cheese if there's too much... it makes no sense at all.
Favourite cheese changes with the seasons. Feels like blue English cheeses season now to me.
Right, for laughs I tried Blue Monday (2) cheese, expecting nothing much more than a marketing gimmick... actually very good. With homemade quince jelly, on a Doves Farm digestive. So that's my most recent favourite. Will probably be back to Blacksticks or Shropshire Blue (no jam) next though. Port not wine.
Summer favourites this year were Tomme or Comté. Not on anything.
Époisses - the smell is stunning, and once ripe, melted at room temperature.
Though it is a washed rind TJ - is that acceptable on the putting things in cheese debate?
edit -a good nutty Comté, good call
The mice love his storage habits 😉
Right, for laughs I tried Blue Monday (2) cheese,
Something you normally get or was it a new order?
why put those additions in at manufacturing? Why not add them on the plate? That allows you to put as much or as little of the additions in as you want.
Granted this is true of any Marmite-infused cheese. There just isn't enough of it in there, ever.
Designed for the weak-palated masses and amateur Marmiteists.
The Marmite content should make you visibly shudder when eaten.
The thing with cheese, I find, is that one that is amazing on one day will not be as enjoyable on another. I think it's all to do with what you've eaten/drunk before and what you are eating with it on that particular day. But – Époisses – it is great stuff, my father-in-law often brings it around when we are having a family meal. I really enjoy sitting there with him and my 14-year-old daughter who loves cheese, just nibbling away on whatever he's brought on any given day and relaxing with a glass of wine.
Our dog Harold, can hear (or perhaps smell)any cheese being taken from the fridge up to about 3.5 miles away in any weather.
You've only to touch the wrapper and he's there before it leaves the shelf.
I’ve never met a cheese I didn’t like.
I met one in a gitte in Corsica, to this day I think the staff were having a dull day & spiced it up by betting on what horrors they could get away with serving us, good god it was truly rank almost like they'd got the ewe & the ram mixed up in the milking parlour 🤮
Making the distinction that you don’t keep (good) cheese in the fridge. Mine is in a bag hanging off a rafter in the garage. Not exactly a larder..
Only teasing. You are right that anyone who eats cold cheese deserves to be slapped. I actually tried to create a larder / cold room in my flat for this very purpose but I couldn't get it to work
You’ve only to touch the wrapper and he’s there before it leaves the shelf.
A labrador?
Impossible to have a favourite cheese, there are too many good ones but this is rather lovely
https://burtscheese.co.uk/product/burts-blue/
I’ve never met a cheese I didn’t like.
I bought some goats cheese from the Pyrenees last year in france. It was virtually inedible as it had the consistency of rubber and virtually no taste. I have never been so disappointed