Cheese - Page 3

Glice · 11.22.2006, 06:35 PM

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?

Danny Himself · 11.22.2006, 06:37 PM

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

Hip Priest · 11.22.2006, 06:39 PM

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.

Glice · 11.22.2006, 06:42 PM

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.

Danny Himself · 11.22.2006, 06:44 PM

I enjoy a heavy lacing of parmezan on italian things.

Hip Priest · 11.22.2006, 06:47 PM

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.

Danny Himself · 11.22.2006, 06:50 PM

Oh, lovely. I had Balti today.

Hip Priest · 11.22.2006, 06:55 PM

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'.

EMMAh · 11.22.2006, 06:58 PM

I like pretty much any kind of cheese.

Danny Himself · 11.22.2006, 07:00 PM

What about... human cheese?

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

EMMAh · 11.22.2006, 07:09 PM

Quote:

Originally Posted by Danny Himself

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

Hip Priest · 11.22.2006, 07:10 PM

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

Glice · 11.22.2006, 07:22 PM

Quote:

Originally Posted by Hip Priest

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'.

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

!@#$%! · 11.22.2006, 07:25 PM

where are the french cheeses, you bitches?

vive la france, putain de merde!!

Hip Priest · 11.22.2006, 07:27 PM

"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.

!@#$%! · 11.22.2006, 07:29 PM

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.

k-krack · 11.22.2006, 07:31 PM

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?

Hip Priest · 11.22.2006, 07:35 PM

Quote:

Originally Posted by !@#$%!

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

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.

samuel · 11.22.2006, 07:38 PM

Havartiiiiiiiiiii

!@#$%! · 11.22.2006, 07:40 PM

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.

View Poll Results: Your favourite cheese, please?
Cheshire	3	4.11%
Lancashire	0	0%
Stilton	4	5.48%
Double Gloucester	1	1.37%
Red Leicester	1	1.37%
Cheddar	22	30.14%
Edam	1	1.37%
Gouda	8	10.96%
Another, which I'll tell you about	25	34.25%
UGHHH! Cheese is gross, dude!	8	10.96%
Voters: 73. You may not vote on this poll

11.22.2006, 06:37 PM	#42
Danny Himself invito al cielo Join Date: Apr 2006 Posts: 9,623	I enjoy the cheese they put on the burgers in Burger King. I like how it's all nice and thin and perfect-looking.
	\|QUOTE AND REPLY\|

11.22.2006, 06:39 PM	#43
Hip Priest invito al cielo Join Date: Mar 2006 Location: Birkenhead Posts: 9,397	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. __________________ Abhor that which is evil; cleave to that which is good. http://www.flickr.com/photos/outsidethecamp/
	\|QUOTE AND REPLY\|

11.22.2006, 06:44 PM	#45
Danny Himself invito al cielo Join Date: Apr 2006 Posts: 9,623	I enjoy a heavy lacing of parmezan on italian things.
	\|QUOTE AND REPLY\|

11.22.2006, 06:47 PM	#46
Hip Priest invito al cielo Join Date: Mar 2006 Location: Birkenhead Posts: 9,397	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. __________________ Abhor that which is evil; cleave to that which is good. http://www.flickr.com/photos/outsidethecamp/
	\|QUOTE AND REPLY\|

11.22.2006, 06:50 PM	#47
Danny Himself invito al cielo Join Date: Apr 2006 Posts: 9,623	Oh, lovely. I had Balti today.
	\|QUOTE AND REPLY\|

11.22.2006, 06:55 PM	#48
Hip Priest invito al cielo Join Date: Mar 2006 Location: Birkenhead Posts: 9,397	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'. __________________ Abhor that which is evil; cleave to that which is good. http://www.flickr.com/photos/outsidethecamp/
	\|QUOTE AND REPLY\|

11.22.2006, 06:58 PM	#49
EMMAh invito al cielo Join Date: Mar 2006 Posts: 5,433	I like pretty much any kind of cheese. __________________
	\|QUOTE AND REPLY\|

11.22.2006, 07:00 PM	#50
Danny Himself invito al cielo Join Date: Apr 2006 Posts: 9,623	What about... human cheese? I would be interested to see how the market would react to the sale of human milk products.
	\|QUOTE AND REPLY\|

11.22.2006, 07:10 PM	#52
Hip Priest invito al cielo Join Date: Mar 2006 Location: Birkenhead Posts: 9,397	I see I neglected to list human cheese as an option. Most remiss of me. __________________ Abhor that which is evil; cleave to that which is good. http://www.flickr.com/photos/outsidethecamp/
	\|QUOTE AND REPLY\|

11.22.2006, 07:25 PM	#54
!@#$%! invito al cielo Join Date: Mar 2006 Location: mars attacks Posts: 42,648	where are the french cheeses, you bitches? vive la france, putain de merde!!
	\|QUOTE AND REPLY\|

11.22.2006, 07:27 PM	#55
Hip Priest invito al cielo Join Date: Mar 2006 Location: Birkenhead Posts: 9,397	"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. __________________ Abhor that which is evil; cleave to that which is good. http://www.flickr.com/photos/outsidethecamp/
	\|QUOTE AND REPLY\|

11.22.2006, 07:29 PM	#56
!@#$%! invito al cielo Join Date: Mar 2006 Location: mars attacks Posts: 42,648	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.
	\|QUOTE AND REPLY\|

11.22.2006, 07:31 PM	#57
k-krack invito al cielo Join Date: May 2006 Location: On Posts: 7,380	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? __________________ sandwich klub 4 men. Danny is a C.H.U.D.
	\|QUOTE AND REPLY\|

11.22.2006, 07:38 PM	#59
samuel the end of the ugly Join Date: Mar 2006 Location: Baltimore Posts: 1,175	Havartiiiiiiiiiii __________________ samueldahle.bandcamp.com
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11.22.2006, 07:40 PM	#60
!@#$%! invito al cielo Join Date: Mar 2006 Location: mars attacks Posts: 42,648	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.
	\|QUOTE AND REPLY\|