wheres the 'i don't like cheese' option? :$
GET HIM"!!¬¬
<pitchfork>
<lynch>
Dunno, but I don't like cheese much either (unless its on a good meaty pizza)
If you liek Roquefort you'd love Lanark Blue (out of season at the moment, though :()
Oh, and it's "Meaux". I'm quite partial to Maddame Donge's. (Yes John)
OK, let me rephrase what I said. All my favourite cheeses have reletivly high fat contents (except Brie, which is normaly around 45%.)
And I am well aware of the processes involved in cheese making.
Have you tasted every cheese in the world?
Blue Stilton. I'm not actually sure what other cheeses are for.
nope
on the other hand, i have smelt the most evil smelling cheese ever :O
(my french supervisor once brought in cheese to work that smelt like something had died and was left behind a radiator for a month before scraping it into a tub)
:S
Which reminds me that the wierdest cheese I've tasted was that Scandinavian one that's like toffee.
I note your recommendation and will pursue. Also your correction. Pedantic bugger.
Red Leicster, but I'm not a Cheese Connasieur(completely random spelling!) by any means.
Meheh, I sell cheese for a living.
Aye, the Lanark Blue. Made in Lanarkshire (about halfway between Embra and Weegie land, and a bit south) by a bloke called Humphrey Errington (who I've met).
It's sort of like Roquefort, but far, far superior. Also give the Dunsyre Blue a whirl, another damn fine cheese. More like Gorganzola though.
See, I'm a bastard. I've got you all interested in one of my favourite cheeses, and certainly my favourite blue, and now you realy want to try it. Trouble is, it's made from ewe's milk. Ewe's only give milk at certain times, and right now is not one of them. Lanark Blue is well and truely out of season, and impossible to get.
How long does it last then?
Red Leicster is realy nice, especialy on a sandwich or grilled on toast with a dash of Lee & Perrins.
It's actualy a by-product of Stilton, and was original made red with carrots. Now they use anectone die (or whatever it's called).
Ooh, aye, I concur. It's also a very good nibbles cheese, too.
Not long round me BOOM BOOM!
It's around for about 4 months at a time, I think.
YOUR PB ETC"¬!¬!"
Aye.
My big cheese recomendations at the moment:
Cornish Yarg - slightly sour hard cheese, made by a bloke called Mr. Gray (Yarg backwards, innit) and wrapped in nettles when it's maturing. Looks mad (nettle prints on the rind) and has a realy nice flavour.
Mahon - From Menorca, named after the capital of said island. Creamy, salty and a hint of goaty-ness about it. Realy nice on a good oatcake (Orkney ones, preferably)
Tetila - From spain somewhere. So called because it looks like a tit. Not too hard, white/light yellow paste and quite lemony. It's like Gouda with attitude. My current favourite cheese.
Gubbeen - Irish, hint of camambert about it. Realy nice softish cheese. Light orange rind, fairly smelly, excelent on a sandwich with a bit of ham, preferably on walnut bread.