Food of the Gods!

Whats your favourite.

For me?

St Agur
Jar of Stilton (Must be ripe and wax sealed)
Cornish clotted cream Brie
A decent mature Cheddar.

What’s yours?

As A proud Irishman….. English Stilton.

Brie
Port Salut

decent cheddar.

canadian mature cheddar

Jarlsberg,
Danish Blue
Strong Stilton
Wenslydale with cranberries

I don’t normally do blue cheese, but I have some funny french stuff at the moment that is more than pleasent 😉

My general rule though is:

Is it blue.
Is it made from Goats/Sheeps.

If both these are answered “no” then it is, indeed, the food of the Gods. If either are yes then usually it is Satan’s own cockscrapings.

Kean’s cheddar. Tasty.

just had some beeeowtiful creamy lancashire. but favourites are danish blue and Dolcelatte

port salut
stilton
good cheddar
paneer in a good curry
certainly not richard

Good mature cheddar, Bath Oliver biscuits, glass of Chianti. Class.

vieille comté – formidable.

Blacksticks Blue is good, as is Port Salut.

I bought some amazing cheese like Port Salut but a bit tangier in a French market here but I don’t know what it was.

M&S had (have) a superb Cheddar, with salt crystals that had formed in it as part of the process. Wonderfully crumbly and strong.

Anyone found eating Cheddar of flavour strength 3 or below, or god forbid Edam, will be struck off.

Quicks one year old mature chedder,
Sharpham Brie,
A good french brie,
A good french camembert

Irish Cashelle blue, like stilton but not.

Also, is it called “yarg” or something, its wrapped in nettles.

Cheese is ace.

I quite like Edam – it doesn’t really have any character or taste, but I like it in a weird rubbery cheese-style product kind of way.

Fried halloumi is nice too. And I rather like Applewood Smoked Cheddar.

irish galtee mmm
feta is nice too

A good Cheshire does it for me, but then again anything that is well made is good.

morbier. the one with a line of ash through the middle

Gorgonzola. I’m a recent convert. Sam Beckett wrote about it so it must be good.

Wenslydale with orange and cranberries
A nice nutty Emental
Good stong mature cheddar
Camembert with a smear of red currant jelly

Beefy – Cornish Yarg that be.

ooh just thought, goats with onion marmalade..nice. Eating now.

got one with chilis in it.

God its lovely

Roquefort
Beaufort
Reblochon

Lancashire creamy not crumbly

DairyLea!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
with Tuc biscuits of course

or

A mildly rotting/slithering Brie
with sesame crackers

Crowdie in a nice little pot
Coverdale (wensledale is nice but too common)

If you’re in the north east (of Englandshire) visit this place, you won’t regret it http://www.northumberlandcheese.co.uk/

If you are gonna get cheap cheddar then at least have cheese on toast with chopped fresh chillis – zingy loveliness 🙂

Brie de Meaux

new favourite thread. Lots of cheeses I have never heard of to try :@)

haloumi
oak smoked cheddar
mozarella

So many favourite cheeses…

Colston Basset Stilton
Licolnshire Poacher
Taw Valley Tasty (one of them cheddars with the crystals in it… but it’s not salt, it’s lactic acid)
Stinking Bishop

are all ones I have had recently, but so many others… so many…

Oak smoked Wensleydale washed down with 3 bottles of Thwaites Wainwright yum yum I am gonna have nightmares tonight

grilled halloumi

Strong cheddar is great.

I like the Applewood smoked as well.

I had the cheese plate at a local Michelin Starred restaurant.

One of the cheeses was so runny they served it on a spoon. It was fantastic.

Possibly the best thread I’ve ever seen on here!

Beaufort for me, though I’m more than happy with a really ripe, smelly, oozy brie.
Generally though, the smellier the better!

I think I might actually live just for cheese 🙂 One of my best finds since being in Edinburgh was a beautiful cheese shop, made me so happy!

Lincolnshire Poacher
Yorkshire Blue
—-END OF THREAD—-

If you are gonna get cheap cheddar then at least have cheese on toast with chopped fresh chillis – zingy loveliness

Agreed – and mixed with tuna adds another dimension of wonderfulness.

Roquefort is my favourite

I can’t believe no one has mentioned Shropshire Blue !!