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Topic Summary
Posted by auntieannie on Feb 6, 2009, 7:37pm
Tomme Stockalper!
Posted by happytraveller on Feb 6, 2009, 8:25pm
Well, I am not surprised that I am the first one to answer in here:

Der scharfe Max !
Posted by jazz on Feb 6, 2009, 8:39pm
Chaource!

My cheese bible: http://www.amazon.ca/Cheese-Primer-Steve....3952529&sr=8- 1
Posted by BigIain on Feb 6, 2009, 11:30pm
Mais, Roquefort mes amis?

C'est le meilleur.
Posted by happytraveller on Feb 7, 2009, 1:29pm
Non mon ami, c'est GRUYERE !

(won the price of the world's best cheese apparently)
Posted by auntieannie on Feb 7, 2009, 3:13pm
fresh goats' cheese, anyone?
Posted by kerouac2 on Feb 7, 2009, 4:14pm
In my refrigerator at the moment, I have:

gouda with cumin
roquefort
a package of little fresh goat cheeses to be used in salads
Posted by auntieannie on Feb 7, 2009, 4:18pm
England enjoys a local cheese revival at the moment. I can find gorgeous ones easily. Yippie!
Posted by kerouac2 on Feb 7, 2009, 4:20pm
Is it because people can't afford meat anymore?
Posted by bixaorellana on Feb 7, 2009, 4:40pm
Wasn't this thread called cheese spread originally? I could have sworn it was, but see no evidence of modifying. Maybe my brain just slipped another cog.
Posted by kerouac2 on Feb 7, 2009, 4:58pm
Have you picked up the wrong pair of spectacles again?
Posted by grecian on Feb 7, 2009, 5:31pm
..It rhymes with spectacles, anyway!

You can't beat a good old mature Westcountry Chedder....

(Have I told you how I so hate Ed*m 'cheese'?...)
Posted by auntieannie on Feb 10, 2009, 9:03pm
Gouda!
Posted by kerouac2 on Feb 11, 2009, 11:37am
I need something stinky soon. Perhaps I'll pick up a nice ripe Munster at the store this evening.
Posted by happytraveller on Feb 11, 2009, 2:30pm
Stinky ? You might like some corsican cheeses...
Posted by hwinpp on Feb 23, 2009, 8:16am
Roquefort, Camembert, Appenzeller, very mature Gouda, Manchego. Leagues ahead of any other cheeses.
Posted by gyro on Feb 23, 2009, 8:29am
Lanarkshire organic blue cheese / stilton.

Jarlsberg

Smoked edam

That Spanish one with the black rind

And a decent full falvour cheddar

Posted by hwinpp on Feb 23, 2009, 9:11am
I've heard the cheddar is actually quite good, can't find it here though. The only cheddar I know was the processed 'plastic' cheddar from my childhood.
Posted by gyro on Feb 23, 2009, 10:08am
Yes. Cheddar is the constant in the shifting world of cheese.
Posted by bazfaz on Feb 23, 2009, 10:30am
Beaufort from the cheese stall in St Pons market (not the supermarket stuff).
Mrs Faz's favourite is St Agur.
Posted by BigIain on Feb 23, 2009, 5:28pm
Perfect Saturday afternoon Cheesboard:

Some traditional cheddar, not the crappy supermarket thing

Camebert

A nice little goats cheese

some Societe Roquefort

Cheesecakes and water biscuits to accompany.

Something white and fruity
Posted by auntieannie on Feb 23, 2009, 6:55pm
agreed, Iain! :D

Shall I bring some chutney/pickle?
Posted by kerouac2 on Feb 23, 2009, 7:46pm
Meanwhile, over the weekend I came across a very interesting recipe for cauliflower covered with a gorgonzola bechamel sauce. Gorgonzola does indeed lend itself to quite a few great cheese sauces. This of course does not prevent one from throwing extra emmental or gruyère on top and throwing it in the oven to be browned.
Posted by BigIain on Feb 23, 2009, 10:59pm
Auntie... maybe bring extra wine too, just in case we should run out.
Posted by bixaorellana on Feb 24, 2009, 12:13am
Any cheese made from goat's milk

Very ripe camembert or brie

Cheshire

Stilton

good-quality Manchego

pretty much anything in the bleu family
Posted by auntieannie on Feb 24, 2009, 8:39pm
I note that almost everybody mentions "proper" cheese as opposed to supermarket plastic packed... although these do have their place in the house.
Posted by BigIain on Feb 24, 2009, 10:17pm
They do indeed, on toast and then grilled until liquid and just starting to brown. Double Gloucester is the best for this delight. Salt and ketchup required for topping.
Posted by onlymark on Feb 24, 2009, 10:27pm
Worcester sauce on top for me thanks.
Posted by hwinpp on Feb 25, 2009, 9:40am
I used to quite like 'hawaii toast' without the 'hawaii', i.e. the pineapple. I used to use those artificial 'Scheibletten', not too bad if toasted on ham.
Posted by kerouac2 on Feb 28, 2009, 8:57pm
I have found that I generally consider cheese more of a social event than as a meal item. Bring out the cheese at the end of a group meal, and I will happily devour some of each variety, along with bread and wine.

Eating alone, I rarely get the cheese out.

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