Just watched Jamie, saying to try Christmas cake with a hard cheese like Stilton. I shall most definitely be giving it a go. Not so sure about cheddar, honey and crushed coffeebeans
What other combos are a bit unusual but likely to be awesome.
Not particularly Christmassy but I like jam on toast with a crushed hard boiled egg on top.
Jamie = arriviste southern pansy, innit
Christmas cake --> wensleydale or lancashire. Always was.
(is sausages and marmalade weird ? v nice
oh, and seasonally: sprouts and horseradish sauce = almost edible)
Don't ruin your cheese with cake!
Cheese and honey can be fantastic.
Never tried it with crushed coffee beans, is it more a light seasoning affair?
Fruit cake & cheese yes, almost as good as bread & butter with jelly
Here in Colombia they eat mild cheese dropped into hot chocolate to melt a bit and fished out with a spoon. Much nicer than it sounds, and the only decent use for mild cheese I've ever found.
Chop the noses off all the cheese.
PePPeR - Member
Chop the noses off all the cheese.
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Christmas Cake and Cheese are heaven especially with a good port.
Stocked up on Monday
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can't wait to tuck into it tomorrow!
bloody hell, piedi - you could petty much open a shop with all that !
bit ostentatious though, displaying the cost like that
Well, didn't get quite that much, but did get a lot!
Throw the Stilton away and your cheese board will improve no end!
I reckon that is the shop.
Already tucking into my supply have been for a few hours now.
Cheese(of your choice) and grapes on some oatcakes is fantastic! 🙂 wensleydale witg cranberry is a good choice, but I'd imagine any will work.
More seriously,
Cropwell Bishops Beauvale and Tunworth are two you should get. Glorious.
stumpy01 - Member
Throw the Stilton away and your cheese board will improve no end!
Philistine!
The Mrs came back with some black bomber cheddar today too. Nom.
I have, amongst other things (but these are the ones I and particularly looking forward to);
Stichelton
Isle of Mull Cheddar
Ragstone
Baron Bigod
I also have a selection of ports to go with it as well
Bring on the gout!
Northumberland cheeses again here and a good old Hoe Stevenson Red Leceister.
Stinking bishop.
That is all for now.
load of rubbish
Stilton has a position already reserved as the ultimate accompaniment for Soreen malt loaf.
Excellent way to offend your French friends.Chop the noses off all the cheese.
and a good bit of tomme always goes down well
piedi earlier http://www.telegraph.co.uk/news/worldnews/europe/france/11979486/Four-tonne-cheese-heist-leaves-French-police-stumped.html
"All that was left in the dairy was de brie" 🙂
Shropshire blue is my preference over Stilton, but I am a sucker for a cheese board.
My favourites, Stilton, cranberry Wensleydale, cheddar, yarg, port salud, with Branston and picalilli and a really green apple (I don't know why). Red wine optional for really bad dreams
Lactose intolerant but that's what imodiums for.
When did Stilton become a hard cheese?
secret of a good cheese board is make sure it's come up to a nice warm room temperature if not warmer.
secret of a good cheese board is make sure it's come up to a nice warm room temperature if not warmer.
Don't put cheese in the fridge.
PePPeR - MemberShropshire blue is my preference over Stilton, but I am a sucker for a cheese board.
Oh yes I have 1.5kg of Shropshire blue along with the 15 other cheeses I got for Christmas, I actually made 3 separate shopping trips for the cheese 😀
My mother in law who is also a bit of a cheese fiend was seriously impressed when she saw 1 whole shelf of the fridge packed with cheese.
Drac I'm not going to serve it till its been out of the fridge for a good hour or so, but it would be pretty high after a week at room temp.
My mother in law who is also a bit of a cheese fiend was seriously impressed when she saw 1 whole shelf of the [b]fridge[/b] packed with cheese.
🙁
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I heartily suggest "red storm" from the same folks who do black bomber (snowdonia cheese Co.) They do how ever do too much cheese with bits in it which is wrong. Oh and they design their cheese, which is a bit cheaty.
This evening I have been mostly eating a lovely ripe epoisses
What's with the no refrigeration? Do you eat cheese the day you buy it or something?Drac - Moderator
My mother in law who is also a bit of a cheese fiend was seriously impressed when she saw 1 whole shelf of the fridge packed with cheese.
See my additional note Drac
[url= http://www.britishcheese.com/facts/faqs-31 ]http://www.britishcheese.com/facts/faqs-31[/url]
What's with the no refrigeration? Do you eat cheese the day you buy it or something?
he lives next door to a deli, buys it by the oz
the rest of us like eating crusty month old chedder 🙄
Store it somewhere cool and it's fine, soft ones aren't so good though you can keep them in a fridge or they'll go off very quick. Our local cheese shop seems to manage just well without sticking it in a fridge just like the manufacturers do.
See my additional note Drac
Ooooh! You added that after. 😀
Drac - ModeratorOoooh! You added that after.
Yes it took me a while as I'm on the apple brandy to wash down the Cornish Yarg 😀
😀
just like the manufacturers do.
ah buy it by the round, then eat 4kg+ at a single sitting my kind of cheese
like the fridge? 😆Drac - Moderator
Store it somewhere cool and it's fine
Serious question though, you say don't keep it in the fridge, fair enough, but does the fridge do anything negative to the cheese, and does keeping it at room temperature do something positive? (Though personally I'd reckon every cheese will have an optimal storage temp?)
Throw the Stilton away and your cheese board will improve no end!
Burn the heretic.
No. I said cool not cold.
No. I said cool not cold.
not room temperature then ? 😕
Anyway I've just been reminded the cheese isn't in the fridge now its in the back of the car (well apart from the stuff that's in me now)
The space in the fridge is needed for meat & its cool enough out in the car.
My wife said given my cheese & drink consumption tonight my dreams will be vivid if nothing else!
not room temperature then ?
Only when ready to serve. Mmmmm!