[News] Favorite CHEESE

[Razzoo]

A little Casu marzu

Have you tried it?

 

[One Teddy Maybank]

Stilton

 

[Bakero]

Have you tried it?

I spent a year in Sardinia. Not easy to get hold of a bit of casu marzu unless you know the right shepherd.

 

[jimhigham]

Evil angry upstart of a cheese. Will make a break for it at room temperature, possibly taking hostages. Bloody gorgeous.

https://www.cheese.com/ami-du-chambertin/

 

[Chicken Run]

Philadelphia

 

[Ⓩ-Ⓐ-Ⓜ-Ⓞ-Ⓡ-Ⓐ]

Sussex Charmer

 

[Lincoln Imp]

Comte. Kaltbach is a lovely and creamy variant but I can only find it in Waitrose.

 

[OzMike]

Gorgonzola Dolce to be precise, or Dolcelatte as it is otherwise known as.

 

[wellquickwoody]

Knob

 

[Bakero]

Gorgonzola Dolce to be precise, or Dolcelatte as it is otherwise known as.

Isn't Dolcelatte a brand?

 

[WATFORD zero]

I spent a year in Sardinia. Not easy to get hold of a bit of casu marzu unless you know the right shepherd.

We may be able to make it here, come the end of the year. I'm adding it to my list of benefits

 

[Bakero]

We may be able to make it here, come the end of the year. I'm adding it to my list of benefits

Easy enough to get hold of the pecorino but I'm not sure if the supermarkets stock cheese flies

 

[DFL JCL]

Difficult question to answer. It really depends on how you define favourite. The cheese I eat most is mature cheddar. The cheese I like the most probably comte. My best cheese experience maybe Haloumi.

Sent from my SM-G960F using Tapatalk

 

[jamie (not that one)]

The Wensleydale person needs to have a word with themself.

 

[WATFORD zero]

Easy enough to get hold of the pecorino but I'm not sure if the supermarkets stock cheese flies

We could always import them

 

[A1X]

The Wensleydale person needs to have a word with themself.

Rumour has it it was this guy...

 

[CheeseRolls]

Flower Marie for me, a delicious sheep's milk cheese, the milk coming from a farm somewhere East Sussexy, past Lewes (here be dragons)

Not sure how I got there, but about 6 months ago I saw the results of an international cheese competition, hosted in Italy. The had 16 winners from a field of hundreds and sitting in among the winners was Brighton Blue. I guess from Italy the name doesn't conjure up mental images of a lock up in Moulsecoomb. If you get to try some, it is a very good blue cheese.

 

[LlcoolJ]

I just can't. I love all of them and there are many that I couldn't imagine living without.

But probably the best I've ever had was the fresh goats cheese from a small shop in Bonnieux in Provence. Used to go climbing near there and we would nip to the bakers and the local grocery shop each morning on the way to the crag.

On the counter of the grocers they sometimes had these cheeses which they'd just had delivered from the farmer down the road.

Warm fresh bread and the fluffiest, most amazing goats cheese was a ****ing nice breakfast. Never had anything like it since.

But I'm not giving up mature cheddar until you pry it from my cold, dead hands.

 

[jamie (not that one)]

Rumour has it it was this guy...

View attachment 122641

He looks the sort.

 

[Boroseagull]

Manchego for me.