What's your favourtie cheese?

[Guest]

Mine's mature cheddar (the ultimate comfort food, for me), what's yours?

(This thread was inspired by Sher's "Smoove B" thread. There's more cheese in there than I could eat in my lifetime - and I eat lots!)

Lou

Edited to add: BAH! I made a typo in the thread title, I hate that!!! I need cheese...

 

[dr_mabeuse]

Brie with grapes. Ultra-sharp cheddar with sweet pears or apples.

We've taken up the old practice of serving cheese, fruit, nuts, and port or sherry after big dinners. People seem to love it (at least I do) and it's a great excuse to linger around the table and talk, which is hard to do when you're into the serious eating. It feels so terribly civilized.

--Zoot

 

[Colleen Thomas]

Colby. Nothing like it

-Colly

 

[Guest]

Brie with grapes. Ultra-sharp cheddar with sweet pears or apples.

We've taken up the old practice of serving cheese, fruit, nuts, and port or sherry after big dinners. People seem to love it (at least I do) and it's a great excuse to linger around the table and talk, which is hard to do when you're into the serious eating. It feels so terribly civilized.

--Zoot

Oh yes, I couldn't agree more. Terribly civilized and a delicious way to end a great meal. It doesn't go so well with the "waffer thin mints", though.

Lou

 

[shereads]

This year it's "Queer Eye for the Straight Guy."

Last year it was "Big Brother."

 

[Guest]

This year it's "Queer Eye for the Straight Guy."

Last year it was "Big Brother."

Brilliant!

 

[shereads]

Brilliant!

You're a fan of the Fab Five too?

I think the Five would approve of the Doctor's after-dinner cheese-and-port. Speaking of which, my recent fave cheese is Port Salud. I also like fresh mozzarella with proscuitto, sliced avocado and a drizzle of balsamic vinegar.

 

[shereads]

A Sad Revelation

I used to think I liked all kinds of cheese. I couldn't imagine not liking one.

Then I ordered a plate of "local artisan cheeses" from room service in Santa Barbara, and bit into a slice of an intriguing green-veined blue that tasted like -



- EWWWW, it tasted like a cookie. A sweet, sugary, caramel-flavored cookie made entirely of cheese.

Artisan? Ha. Cheese terrorist is more like it.

 

[Guest]

You're a fan of the Fab Five too?

I think the Five would approve of the Doctor's after-dinner cheese-and-port. Speaking of which, my recent fave cheese is Port Salud. I also like fresh mozzarella with proscuitto, sliced avocado and a drizzle of balsamic vinegar.

Yes, very much so. They've just shown the entire series here on Channel 4.

They would approve, ecstatically.

You've got me drooling now...

Lou

 

[shereads]

Offers Lou a napkin of finest linen woven from select, monestery-grown flax.

 

[Guest]

Re: A Sad Revelation

I used to think I liked all kinds of cheese. I couldn't imagine not liking one.

Then I ordered a plate of "local artisan cheeses" from room service in Santa Barbara, and bit into a slice of an intriguing green-veined blue that tasted like -



- EWWWW, it tasted like a cookie. A sweet, sugary, caramel-flavored cookie made entirely of cheese.

Artisan? Ha. Cheese terrorist is more like it.

Ugh. That takes us back to those doughnut milkshakes. What is it with altering the flavour of foods so much, they don't taste anywhere close to what you'd expect?

I like a nice cheese enhanced with apricots or cranberries, something like that, but I still want to be able to taste the cheese.

Perhaps some foods enjoy cross-dressing.

Lou

 

[Guest]

I love all sorts of cheeses, but constant for me are Kasseri and Feta (both Greek). With good Greek olives and sourdough bread. Yum.

Perdita

 

[Guest]

Offers Lou a napkin of finest linen woven from select, monestery-grown flax.

Why, thank you, my dear. My, my, this thread is civilized. The Queen would be proud.

Lou

 

[Guest]

I love all sorts of cheeses, but constant for me are Kasseri and Feta (both Greek). With good Greek olives and sourdough bread. Yum.

Perdita

I'd love that, but without the olives. Olive oil I like, so maybe a drizzle of that on the sourdough. Olives themselves, I've never liked them.

Lou

 

[cloudy]

Since we're being oh-so-very-civilized...

I like very sharp cheddar, with slices of apple, thank you. Egyptian cotton napkin.

 

[Guest]

Since we're being oh-so-very-civilized...

I like very sharp cheddar, with slices of apple, thank you. Egyptian cotton napkin.

Welcome to the other side, my love (it's a bit scary at first, but I'm getting the hang of it.)

Oh yes, cheddar and apple. YUM! I love that in a grilled sarnie. Oops, that wasn't very civilized.

Lou

 

[cloudy]

Welcome to the other side, my love (it's a bit scary at first, but I'm getting the hang of it.)

Oh yes, cheddar and apple. YUM! I love that in a grilled sarnie. Oops, that wasn't very civilized.

Lou

I'm just not sure how long I can keep up this civilized thing - just not in my blood, ya know.

 

[Guest]

I'm just not sure how long I can keep up this civilized thing - just not in my blood, ya know.

I know what you mean. I'm just a funny talking west country girl, very much at home down on the farm. Oooar!

 

[Clare Quilty]

Feta, on just about everything.

As I type this, I'm eating a piece of pizza that is piled high with crumbly little pieces of feta--yum.

 

[doormouse]

doormouse scampers around nibbling on all the crumbs.

I actually converted LDW to a feta fan

Can't have souvlaki without it!!!

My fave is Australian Tasty.

*leaves a platter of aussie tasty on the coffee table... with napkins, naturally ;-)

 

[SeaCat]

So call me uncivilised, there are actually several cheeses I enjoy.

A well aged sharp Vermont Cheddar. Goes great with many things including good beer.

Smoked Gouda.

Good Brie. I love it with fresh Bread, (still warm,) or in a white whine and cream sauce.

Cat

 

[shereads]

Feta, on just about everything.

As I type this, I'm eating a piece of pizza that is piled high with crumbly little pieces of feta--yum.

Feta is salt with a nice gooey texture.

 

[SlickTony]

I like most cheeses, except American cheese, which really isn't cheese. Currently the cheese I always look out for at my local store is Stilchester. I consider blue-veined cheeses a staple.

 

[shereads]

So call me uncivilised, there are actually several cheeses I enjoy.

A well aged sharp Vermont Cheddar. Goes great with many things including good beer.

Smoked Gouda.

Good Brie. I love it with fresh Bread, (still warm,) or in a white whine and cream sauce.

Cat

Gouda was the first cheese I ever considered a feast. I was five. We were on a car trip through the Netherlands. We stopped for a picnic and my mom fed us royally on Gouda cheese and crackers and sausage. I'll always associate Gouda and that candyapple-red wax with the perfection of that moment: the old tablecloth spread out across green grass, sunny sky, just enough chill in the air for cotton sweaters, and for once my sister and I were too busy eating to fight.

Juice was also served.

 

[Just-Legal]

Lou, is there an ASDA near you? Go in and ask if they have any Tewkesbery Double Gloughster (yeah, I spelt it wrong) or Firey Mex.

The first is double G mixed with wholegrain mustard, the latter I forget the cheese, mixed with various peppers. Heaven!