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?Posted 5 years agobigphilblackpoolMember
Iv just destroyed somerset brie on wheat crackers, mature cheddar with wheat and linseed crackerPosted 5 years ago
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!!!!!MrOvershootSubscriber
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 !!Posted 5 years agoSaccadesMember
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).
Wensleydale with cranberries
and something else I can’t remember the name of.
And I’d kill for some cheshire right about now too.Posted 5 years agomarsdenmanMember
Yet to release our selection from the fridge to warm through.Posted 5 years ago
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. 🙂AlexSubscriber
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 😉Posted 5 years agoPyroMember
Our cheese board for tomorrow is currently:
– 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.
With quince and damson jellies and 4 different biscuits.Posted 5 years ago
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.Posted 5 years ago
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!Posted 5 years agoStonerSubscriber
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.
Supreme Champion – British Cheese Awards
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