Another bump for the best thread on this, or any other, forum ever.

I had some Roquefort recently. It was so strong I could see through time. Amazing. Boursin is the quality cheese in casa de Glice at the moment. That's a lovely one. And there's a lovely Brie just waiting to be opened.

Anyone else had any exciting cheeses recently? Any chance of this being a sticky thread?

I enjoy the cheese they put on the burgers in Burger King. I like how it's all nice and thin and perfect-looking.

I see that I voted for Cheshire; a good solid vote, I think. Excellent with granary bread.

I've been trying out different fetas lately, as a result of my semi-addiction to Waterfields feta and spinach pasties. It's very nice; I'd never really eaten it much before.

Not too much else has happened on the cheese front lately, although Sainsburys and Morrisons both have decent mature cheddars on special offer at the moment.

I've noticed in just the last 2 or 3 years that the domestic market for mature Cheddars has really picked up. You can get some wonderful stuff relatively cheap in the supermarket. I use strong cheddar for cheese on toast. Bit of soy sauce, can't be beat as a midnight snack.

I enjoy a heavy lacing of parmezan on italian things.

There was a report recently, citing research that the change in BRitish culture towards spicy foods has been made possible due to the increase in the mature cheddar market; our tastebuds are more accepting of different tastes than they were.

Oh, lovely. I had Balti today.

I've been trying to find out the origin of balti; many people say it's Indian, but I've also read that it is more a Pakistani thing (although I know Pakistan used to be a part of India).

You never see 'Pakistani' restaurants; always 'Indian'.

I like pretty much any kind of cheese.

What about... human cheese?

I would be interested to see how the market would react to the sale of human milk products.

That's really discusting hahaha

I see I neglected to list human cheese as an option. Most remiss of me.

An interesting quandry - I'm noticing that Bangladeshi restaurants seem more de rigeur these days, but have yet to see a Pakistani one.

where are the french cheeses, you bitches?

vive la france, putain de merde!!

"Another, which I'll tell you about"!

You only get ten options!

You could start a seperate 'French Cheese' poll, if you feel strongly on the issue.

i hope i don't hurt your national feelings, but la france > anglaterre in matters of cheese.

"putain de merde" by the way is a general interjection, added for emphasis rather than used as an epithet. i think the british equivalent would be "fucking hell" or something of that sort. but i am not sure.

Is this the thread that had the picture of maggot cheese? I remember that one...

I don't know my cheeses very well, though... I like cheese on cerackers, especially the white kind that has a sort of ...shell... on it... y'know?

The best French wines and the best English cheeses make a formiddable combination. I have no idea why the tradition of wine and cheese developed, I'm just jolly glad that it did.

Havartiiiiiiiiiii

i don't know how it came to be, but i have to give you guys props for your unpasteurized stilton. oh, that thing, such nostrilfuls, with some sherry, are practically entheogenic.

smelly cheese = best cheese, truth or myth?

Myth.

Smelly cheeses can be very nice of course, but most cheshires for example would have very little aroma.

definitely myth but not without basis.

the most extreme pleasures afforded by cheese are certainly those provided by the strong scents of highly refined decay, like reblochon or roquefort or stilton or gorgonzola; but "strong odor" does not equate refinement, as in the case of that vomitory turd known as limburger. disfuckingusting.

there are cheeses where the delight is in the texture, as in brie or camembert or whats the name of this ultra-creamy ultra-salty delicious thing, st.... albray? let me think... CORRECTION: st. ANDRE

obviously i'm not a cheese conneseur.

no worries. if you like them you'll get to know them. i don't know about portugal but in spain there are some kickass cheeses, from goat milk & what not. i fucking love manchego cheese.

I enjoy all the cheese types. I love the gyros...the lamb, the beef and chicken with zazeeki sauce. Some greek salad with feta is scrumptous.
It's really best to enjoy cheese while eating some vegetables along with it like on a pizza with some real veggies (got have pepperoni still though) or putting cheese in a salad. Your burrito or sandwich should always have some lettuce, tomato, possibly even some onion in it.

I had to vote cheddar though, the new york extra sharp variety. If I'm having some wine & cheese with crackers and/or bread then I really like that one the most.

wexford cheddar. coz i'm from there

i just had two cheese sandwiches.

Sandwiches with two types of cheese in or two sandwiches with just one type?

just the one type i'm affraid.
i did add tomato slices though to make it slightly less plain.

are you considering having any cheese today?

I had cream cheese with pineapple in my sandwiches. I don't think I'll buy the cheese again, but having bought it I have to finish it.

I'm into mature cheddar, boursan, stilton, blacksticks blue, dolcelatte, mozarella, cambozola, blue brie and this sexy cream cheese with peppers that I got in Poland.

did you add the pineapple yourself or was that an ingredient of the cream cheese? i've never heard of it but it sounds like it could be good.


cheese with peppers is wonderful.

you dislike it? you have the same mentality as my dad, anything he buys must be consumed even if he doesn't like it. completely against waste.

my dad would do that too.

although he wouldn't buy cream cheese with pineapple, but that's another story.

cheese smells like my feet

and why do feet smell? cause they come out of your ass hahahahaha

Whoever bumped this thread.....good call...

Only afew things on this board have been as entertaining as the topic of cheese and the people who love and hate it

i will eat almost any cheese apart from mild cheddar which is just pointless.

I see your reasoning on that one.....its almost like indulging in a poorly made drink or a weak cup of coffee....there just isn't any value.

cheese is one of the main reasons i could never become vegan. that and milk and eggs.