Cheese boards

Herr Tubthumper

Well-known member

NSC Patron

Jul 11, 2003

59,523

The Fatherland

• Aug 28, 2014

• #21

This is probably the most sensible post I have read on here in a long long time. And I'm literally eating cheese at my desk as I type this; we have a free breakfast at the co-working space on Thursdays.

I prefer the stonger cheeses and they pair well with craft beer. Epoisses is lovely and it stinks to high heaven; this is my recommendation to you. My favourite is roquefort but I see you already have this. It has it all, it's creamy, tangy and salty and pairs well with an imperial stout.

 

Prince Monolulu

Everything in Moderation

Oct 2, 2013

10,201

The Race Hill

• Aug 28, 2014

• #22

Blacksticks Blue....back of the net!

 

H

HalifaxSeagull

Active member

Aug 24, 2010

772

• Aug 28, 2014

• #23

Muhammed 'im hard' Bruce Lee said:

It really is one of the most beautifulest things in the world.
Having quaffed down a sizeable medium rare sirloin earlier, I hit the cheeseboard.

Nice piece of Roquefort, Somerset Brie, extra hot mexicana, strong farmhouse cheddar, cherry tomatoes, celery and a tin of anchhovies.
All washed down with a bottle of Châteauneuf-du-Pape.

Any other cheese fans with any recommendations?

Cheese

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ALL of re above, but maybe a Malbec instead of CN de P?!

 

wunt be druv

Oh bugger..!

Jun 17, 2011

2,136

In my own strange world

• Aug 28, 2014

• #24

Mrs.Wunt be druv came back with a cheese I think was called Sussex Cruncher,it is a Cheddar type hard cheese nice strong taste and has tiny little crystals in it that just give a little crunch when you eat it.Delicious.

 

The Large One

Who's Next?

Jul 7, 2003

52,343

97.2FM

• Aug 28, 2014

• #25

Godminster.

Every time.

 

wunt be druv

Oh bugger..!

Jun 17, 2011

2,136

In my own strange world

• Aug 28, 2014

• #26

What ever happened to "Lymeswold" - used to love that stuff.

 

Prince Monolulu

Everything in Moderation

Oct 2, 2013

10,201

The Race Hill

• Aug 28, 2014

• #27

wunt be druv said:

What ever happened to "Lymeswold" - used to love that stuff.

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Didn't it have a strip of mild blueness running through it?

 

F

French Seagull

Active member

Jul 30, 2014

612

France

• Aug 28, 2014

• #28

for something a little different my wife likes, nettle wrapped Cornish Yarg, made from pasteurised cows’ milk, is a young, fresh lemony cheese, creamy under its natural rind and slightly crumbly in the core.

 

Muhammed - I’m hard - Bruce Lee

You can't change fighters

NSC Patron

Jul 25, 2005

10,850

on a pig farm

• Aug 28, 2014

• Thread starter
• #29

The Large One said:

Godminster.

Every time.

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Bit pricey though eh?

 

peterward

Well-known member

NSC Patron

Nov 11, 2009

11,349

• Aug 28, 2014

• #30

Razzoo said:

Anybody ever tried that Italian cheese with the maggots

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casu marzu?

yuk..... how could you

 

brakespear

Doctor Worm

Feb 24, 2009

12,326

Sleeping on the roof

• Aug 28, 2014

• #31

Ossau Iraty (had for the first time recently and really enjoyed)
Manchego
Comte
Blackstick's Blue
Any really tangy Cheddar.

Cheese is easily my favourite foodstuff

 

L

Lincoln Imp

Well-known member

Feb 2, 2009

5,964

• Aug 28, 2014

• #32

Montagnolo is tastier and creamier than St Agur, and cheaper. Worth searching out.

 

Tim Over Whelmed

Well-known member

NSC Patron

Jul 24, 2007

10,188

Arundel

• Aug 28, 2014

• #33

Stinking Bishop or Blacksticks is a must, as are Roasted Figs .... warm and gooey!

 

The Large One

Who's Next?

Jul 7, 2003

52,343

97.2FM

• Aug 28, 2014

• #34

Muhammed 'im hard' Bruce Lee said:

Bit pricey though eh?

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Sadly, yes.

When I say 'every time', I don't mean that that's what I have every time I eat cheese. I'm saying that what I'd prefer.

There's a deli in Lewes that does Godminster and rostello (rosemary-flavoured ham) sandwiches. The best.

 

albion534

Well-known member

Mar 4, 2010

5,268

Brighton, United Kingdom

• Aug 28, 2014

• #35

i can pull back my foreskin.....thats very mature

 

wunt be druv

Oh bugger..!

Jun 17, 2011

2,136

In my own strange world

• Aug 28, 2014

• #36

Prince Monolulu said:

Didn't it have a strip of mild blueness running through it?

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Yes,sort of,I seem to remember it was more sort of small specks of blue,similar to Cambazola.

 

piersa

Well-known member

Apr 17, 2011

3,155

London

• Aug 28, 2014

• #37

One of life's little delights.

 

banjo

GOSBTS

Oct 25, 2011

13,244

Deep south

• Aug 28, 2014

• #38

A nice Camembert slightly runny or Stilton.

 

Prince Monolulu

Everything in Moderation

Oct 2, 2013

10,201

The Race Hill

• Aug 28, 2014

• #39

Well reading all this has just altered my dining arrangements this evening now. Only have Blacksticks Blue, Saint Agur, Le Rustique and Cheddar but that'll do.

 

Razzoo

Well-known member

Sep 11, 2011

5,297

N. Yorkshire

• Aug 28, 2014

• #40

peterward said:

casu marzu?

yuk..... how could you

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Nah, never tried it. Something about the maggots launching themselves out of the cheese put me off.