[Closed] Cheese!

For Christmas;
Pont-l'Évêque
Vacherin Mont d'Or
Colston Basset Stilton
Montgomery Cheddar
Pant-Ysgawn
Gorwydd Caerphilly

Got a really nice Lancashire bomb ive just cracked, a lovely Cornish cruncher cheddar, mature west country chedder and a cheddar with whiskey in it. Also bought a nice Lancashire something or other with blue mould in it. I like em strong.

The best cheese is from Lancashire! An ideal cheeseboard is teeth wateringly strong tasty lancs, crumbly lancs, creamy lancs and garstang blue.

Roquefort...bosh.

The best cheese is most definitely french.

I'm a relative cheese novice but have got myself a selection from Tesco from smoked cheddar to some Yorkshire blue. Bit of Edam and some Italian goodness. I'm a bit nervous about the blue stuff...that would be a first for me.

I "work" in cheese, so I picked up the following from the shop: Stichelton, Montgomery's, Cornish yarg, Stawley, Tunworth, and Faellan. Can't wait! Cheese is the best bit of the meal.

A freshly salted, but yet to be pressed Cheshire, just holding a bit of whey and still full of youthful flavour.
Merry Christmas.

I've got a pound each of Montgomery's and stichelton, and half a pound each of some tornegus Caerphilly from just up the road from me in godstone and an aged red Leicester that I don't remember the name of, but which was tasting very nicely in the shop. And some godminster brie. I did have a half pound of Poacher too but I ate it - assisted by my daughter's who love good cheese.

Curtis - who do you work for then?

Iv just destroyed somerset brie on wheat crackers, mature cheddar with wheat and linseed cracker
Wenslydale with cranners on a stone ground cracker and of course blue stilton with a rosemary cracker, with a side of sweet onion chutney and brandston small chunck pickle!!!! And finished with some corse pate from the local meat provider!!!!!

For Christmas;
Pont-l'Évêque
Vacherin Mont d'Or
Colston Basset Stilton
Montgomery Cheddar
Pant-Ysgawn
Gorwydd Caerphilly

Any chance of you being a tad more specific CFH? 😆

POSTED 1 HOUR AGO #

Blacksticks Blue is good. Also if you like strong epoisse is great. I do like Lancashire cheeses as well - not the crumbly stuff though.

Tesco Value Medium Cheddar
Dairylea Triangles.
Cheese Strings.
Do Mini Cheddars count ?

😮 ^^

helmetdale for special guests 😉

fenred, I didn't specify the Pont-l'Évêque or Vacherin producers, but I could if you like! 😉

Cathedral City nuff said

Takisawa2, if you want to be a little more sophisticated with your selection, you should try the dairylea blue cheese triangles. Surprisingly nice !

CaptainFlashheart - Member
fenred, I didn't specify the Pont-l'Évêque or Vacherin producers, but I could if you like!

*heavy sigh*...Oh, go on then... 🙄

Edit- Seriously, I'm interested 😉 8)

You utter bunch of barsterwards, until this point I had resisted the pile of cheese probably banned under the Geneva Convention that my mother has brought back from visiting her former neighbours in Brittany last week...

I have now sampled 3 of them on rough oat cakes washed down with a glass of Bowmore.

If I have really stupid dreams its all your fault !!

Theotherjon I like your selection. Stichelton is a lovely cheese.
I work for one one the more well known cheese mongers in London.
Just one of the busiest Decembers in company history. Want to sit in a dark room....and eat cheese.

Nice thread!

I've stuck to crowd pleasers

some regular Stilton and French Brie and then...
Smoked, port splash, and slightly blue Cheddar from Cheddar

To have with port, grapes and quince jam

Burger Cheese on Ryvita for me.

Somewhere in borough market? If so we may have met! That lot came from Garsons Farm near Esher but only because I couldn't find the time to get up there in time.

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Stuck in ireland, which has perfected chedder in all it's forms so long as it's either mature plastic or extra mature plastic.

I got a little selection of a Brune made in Arklow (v. nice too).

Some salut?
Wensleydale with cranberries
and something else I can't remember the name of.

And I'd kill for some cheshire right about now too.

Dr Gnashoidz you need to go and reflect on that. All craft cheese is good stuff.

Cornish Yarg,

Yet to release our selection from the fridge to warm through.
No real idea what they are yet. We gave the deli our budget and let them know we wanted a 'good cheddar' and a 'nice blue'. The rest we left to them. 🙂
Oh, we've a bottle of wine to go with... it's a white... a left-field recommendation form the local wine merchant..
Will report back in due course. 🙂

There is only one proper cheese, and that's extra mature Cheddar. Cheddar old enough to be allowed out on its own, and strong enough that you have to sneak up on it from behind otherwise it'll bite your tongue off!

There's a decent cheese shop in Hereford (it's about the only decent thing in hereford 😉 ) that pointed me in the direction of 'drunken goat'. With some local 'ale chutney' which only sounds rude. Washed down with a half decent port as well.

I might as well throw away my working class credentials. I've clearly become a bloomin class warrior. Cheese not in a sandwich? I've so sold out 😉

Embrace it, Alex, embrace it! 🙂

My local monger of all things cheesy;
http://ripponcheese.co.uk/
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🙂

Yes, the otherjonv boro it is.
Cap'n I deal with the good folk at Rippon. Lovely little shop.

Our cheese board for tomorrow is currently:
[i] - Bluemin White
- Cave-aged Emmental
- Todmorden Pexommier
- Buffalo Blue
- Delice de Cremier
- And some crap Cheddar just to keep the brother-in-law (who has possibly the least adventurous taste ever) happy.[/i]

With quince and damson jellies and 4 different biscuits.

Jarlsberg. Yum! (Or should that be jum..)

Are you a qualified cheesemonger then? Or an interested cheese hound with some other function? I have to say, I'd love the job but I'd be 86 stone by now with cholesterol in the hundreds! Cheese is the best food bar none.

Not qualified, no, but I do a bit of everything(delivery, logistics and helping with whoever needs me)Very interesting company, get to see the whole process of cheese making from milk to the finished product. And you can never tire of decent cheese. Sitting here contemplating opening the leftover Stichelton from last night.

Yep - just had a big chunk myself. One question for the resident expert - is stichelton with a CH like in church or a CH like in loch?

get to see the whole process of cheese making from milk to the finished product.

seba560 - Member
get to see the whole process of cheese making from milk to the finished product.

One of the best jobs in the whole wide world.

Almost as good as spending a summer working in a small village brewery! 🙂 But not quite as good. 🙂

Rippon are indeed good people, though. Lovely to have such specialists on my doorstep!

epiphany for me. Dad was in charge of cheese yesterday and came over with a couple of blinders that a friend of ours (A Michelin-starred chef) had added to his seasonal order for us.

The winningest cheese was the Tunworth, which it's interesting to see curtisthecat put in his first post. Sweet and tangy, soft and creamy, with a bit of must and a helluva nose.

According to our chef pal, its some kind of cheese of the year, and I can taste why. Cant say Ive had a better cheese for ages. But it's a real ponger, would give even the most ripe Camembert a run for it's nose.

It's a cheese I will seek out every chance I get now.

http://www.hampshirecheeses.co.uk/tunworth-cheese.asp

Supreme Champion - British Cheese Awards

Welcome over to the light Stoner. Now either seek out a proper cheesemonger or make a trip to Neal's yard dairy in London village and try out some other proper cheeses that'll stand comfortably alongside your Tunworth. Curtisthecat's or Flashy's list is a fair starting point though

Ive been to Neals a few times. In fact one of the guys that used to work there (repatriated kiwi now) used to come up to my chef friend's place every summer for the barbecue. Ive had plenty of good cheese before, but nothing quite as bang-on as that Tunworth.

Ah, OK. I typically prefer my cheeses British style - hence my Christmas mix - but I'll give that Tunworth a go once the stash runs out. Sometime this week, the speed it's going.

Ch like church.
Stoner, glad to hear you liked the Tunworth, I will pass the accolades on to Stacy(who makes the cheese) we took some over for a do at the British embassy last year in Paris. The French went a bit quiet when they tasted it! Bit worried 😀
Who is your Michelin starred friend, I might know or have dealing with him.

second name a season 🙂

Seems my LCS (Local Cheese Shop) doesnt stock Hampshire 🙁 / Will have to go and see if the Waitrose in Malvern stocks it instead.

The French went a bit quiet when they tasted it! Bit worried

that would have been ace to see...

[url= http://www.hampshirecheeses.co.uk/tunworth-cheese.asp ]

First we add specific starter cultures to the warm milk. The animal rennet is added and the curd begins to set. After several hours we cut the curds into one inch cubes and place them gently into cheese moulds.

Received a selection of cheese from this place for crimbo

http://www.paxtonandwhitfield.co.uk/

Thoroughly recommended, some excellent products indeed

or make a trip to [s]Neal's yard dairy[/s] Rippon's in London village

FTFY

Why pay over the odds for Neal's Yard? Come to SW1, cheese is ace, and there's great beer just down the road! Far better than going to Covent Garden!

Because the guys and girls at boro have always been great in helping me choose, and I've never needed to try anywhere else as a result. Plus, a trip to boro MKT is a great day out anyway.

And we supply Rippon with their cheese. By going to Boro you are getting the good stuff 😆

I'm getting an urge to demolish the remainder of the roquefort.

I have a French cheese from Waitrose which is just in the solid phase. The skin has been bathed in Marc de Bourgogne, proper lush it is on a wholewheat cracker with a glass of tawny.

I was given an Ultimate Pong Box from pongcheese.co.uk as a present.

Oxford Blue
Finn with triple cream (GORGEOUS!)
Munster AOC
Epoisses de Bourgogne AOC (even more GOURGEOUSER than Finn!!)

They're all good but the two highlighted are beautifl. Impressed!

I also asked my wife to get me some stilton from the market but she's not sure where it was from. It's good though.

(I used to work in cheese product development for a large and well known dairy company. The most boring job I've ever had but at least my palate was developed by working with the cheese graders.)