Excellent thread madame <aproves>
I noticed there had been a lot of cheese talk, lately - and i was bored.
as a rule though, cheaper/less tasty cheese has a lower fat content.
A mature blue Stilton is my greatest passion, but if you'll admit Eurocheeses, then I do like to nibble on a piece of fresh Parmesan every now and then. And good Roquefort is a delight. As is a mature, pongy Brie de Mieux.
<wants cheese>
Nope.
Cheese that is tastier for its variety has been matured longer, under more controlled conditions.
Cream cheese is very high fat and that's hardly all that tasty. Then again, even a really strong cheddar or double gloucester is only about 35% fat.
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.