[Closed] The King of Cheese

Chris de Burgh

dumpling

[url= http://www.woottondairy.com/#!products-1 ]dumpling[/url]

X-14

Roquefort .

Lennie Beige

Wotsits

Knob.

I'll see your Stilton and raise you a Stichleton.

http://www.stichelton.co.uk/index.html

Try Stichelton Harry then get back to me. Like Stilton but betterer

After this Christmas I have to say Gorgonzola.

Griddled Halloumi

The ones which melt well.

Isle of Wight Blue

Stinking Bishop!

No idea how it tastes, best name ever

Saint Agur

There can only be one!

[img][url= https://s29.postimg.org/d7skw067r/charlie_block_cheese_750x368.jp g" target="_blank">https://s29.postimg.org/d7skw067r/charlie_block_cheese_750x368.jp g"/> [/img][/url][url= https://postimage.org/ ]free upload[/url][/img]

Saint Agur. It almost makes me weep it's so gorgeous.

And a firm, acidic Wensleydale is fab too.

Jesus. I'm almost ready to get out of bed and do a fridge raid....

Really good mature cheddar.

There are finer cheeses, there are more flavoursome ones but there is no cheese that can be so universally appreciated and widely used as a good cheddar.

Honourable mentions to

Reblochon = tartiflette
Stilton + bacon
Blacksticks Blue
Tomme
Primula with ham 😛

Baked Camembert and a warm oven-crisped baguette.

Plus an emergency Camembert just in case.

(If it wasn't so bloody cold out there I'd drive to Asda right now...)

I present to you the most divine foodstuffs ever to be related to cheese.

[img] [/img]

/end of thread

Wensleydale for me. Served on a bed of Halloumi. With a side order of Edam.

Didn't Cheezie Hawkins sing I am the one and only?

A really strong, mature cheddar.

This one went down well over Christmas.

[img] [/img]

cchris2lou - Member
Roquefort

Papillon, Coulet or Carles? 🙂

Red Storm 🙂

[img] [/img]

Stitchelton excellent.
Decent Dolcetti
Black Bomber it a very good mature cheddar at the mo
So many great cheeses! The 'devil's food'.

I like a good Stilton, and other blue cheeses, plus many others, but there's something about a really well matured Cheddar, that bites you back when you take a mouthful.
Yummmmm!

Really Mature cheddar is my personal favourite I think, but living in the home of Stilton you can't really escape it and it's definitely taking cheddar on for my favourite. I've become slightly too used to buying a block of Shropshire blue and a pork pie and wondering where it's all gone not very much later... 😳

I took the Saint Agur out the fridge about 6 hours before we ate it a couple of nights ago. Spread like butter. Just the right amount of quince to compliment it. Simply fantastic

Pretty much anything that's in the finishing vat just after salting. Warm, moist, flavoursome and a bit of salt. Lush,

Livarot;

a good creamy Wensleydale;

a Societe Roquefort; and

a Beaufort

would be a delightful cheeseboard.

For me:

Cornish blue

Montagnolo Affiné

Castello blue (creamy)

mefty - Member

Livarot;
a good creamy Wensleydale;
a Societe Roquefort; and
a Beaufort

would be a delightful cheeseboard.

Precisely this.
Surely we're not so uncivilized that we must limit ourselves to just one cheese?
🙂

Époisses de Bourgogne

+1 for Black Bomber. Proper in your face cheddar

Surely we're not so uncivilized that we must limit ourselves to just one cheese?

But then the thread would be about the Royal Family of cheeses, not the King. Or the whole damn court if you must right down to the lowliest Earl of Edam.

But the King of Cheeses - the ultimate ruler above all else - is Stichelton. Bow down, you unworthies.

Saint Agur is a very good choice but I'd also throw in Shropshire Blue.

Caerphilly is fantastic, a really good cheddar, Roquefort St Agur a ripe Brie but on a trip to Borough Market last year got to try some Langres which was exquisite simply sublime.

I'll see your Stilton and raise you a Stichleton

Made just 1 mile up the road from me. It's a lovely creamy texture, quite salty too and as expensive as fillet steak.

Their raw milk is great too.

If you're at Sherwood Pines you are only 6 miles away from this stuff.

Not for everyone as unpasteurised.

As much as I like Stichleton, there is a lovely cheese served up in a Morzine hotel called Bouche, that is not local to them either. A really creamy affair. That's probably my absolute favorite.

For day to day, a decent cheddar or mature manchego. But the King is clearly Torta del Casar, when you cut the top open and the smell hits you... wow:

[img] [/img]

Reblechon FTW, awesome on a burger or salad, not just for tartiflette.

[img] [/img]

Mont D'Or. Seasonal. Awesome.

The chaource I tried at Christmas was very nice and it got consumed very quickly so it's the current king of cheese. Manchego or Saint Agur are contenders as well.

A decent tangy tasty Lancs is about as good as it gets...

[img] [/img]