Roquefort

[jimhigham]

Had a cracking Blue D'Affinois from Waitrose posh range last week. Milder than a roquefort. Creamy in a cambozola kind of way. Glorious.

But you still can't beat an Ami du Chambertin. Not a blue admittedly. Steeped in brandy, bright orange rind, looks like a road traffic accident when allowed to rest at room temperature and with the punchy aggressiveness of a honey badger.

 

[Norman Potting]

That's a parrot with lovely plumage.
I think you may have meant Norwegian Yarlsburg (by chance)

My mistake, meant to say Venuzelan Beaver Cheese

 

[Dorset Seagull]

Not a blue cheese fan but I understand Dorset Blue Vinnie takes some beating

 

[BensGrandad]

We drove to Cyprus 20 years ago and en route through Italy stopped off at Montepulciano to buy some Vino Noble, which was good but also bought some vintage cheese frkm the wjne cellars. It was very expensive about £30 a kg but boy was it good.and tasty.

 

[Guinness Boy]

Love Roquefort, though Tesco's do a surprisingly good cambozola even in their Station Road hellhole.

 

[Jam The Man]

Roquefort is my favourite cheese by a mile
#sheeptastic

 

[Megazone]

Nothing will beat mature blue stilton.

 

[W.C.]

Cabrales.

Try it.

 

[brakespear]

Love Roquefort. Also Gorgonzola, delicious stirred into freshly cooked pasta with olive oil and garlic.

Another favourite (for a spreadable) is Crème de St Agur

And Blacksticks Blue.

 

[The Antikythera Mechanism]

That's a parrot with lovely plumage.
I think you may have meant Norwegian Yarlsburg (by chance)

I think he probably meant Norwegian Brown Cheese (Brunost)

 

[Tony Towner's Fridge]

Have to be honest, with threads like this it doesn't surprise me that we get the piss taken out of us at times by other clubs fans. Are we the most middle class supporters in the world?

Ooops sincere apologies.

Mods, please could you retitle my original entry

White Lighting

and substitute the following:
Just had a rather fine can of White Lightning with a packet of Cheesy Wotsits....

is there anything better I ask?


thanks

Egon Ronay (Miss)

 

[Man of Harveys]

Nothing will beat mature blue stilton.

But compared to a Roquefort or even a nice dolcelatte, sometimes a stilton can just be a bit too much like when you take a big, unintended swig of that hairy blue-grey self-formed lid that forms on top of a milky drink that's been left out for two months. Ah, student days.

 

[basque seagull]

Cabrales.

Try it.

Yummy!

 

[Easy 10]

Thank me later.

I rather like how the foil unwraps on those Laughing Cow mini-cheeses. Here's one I had earlier.

 

[W.C.]

Yummy!

Ah, your username suggests you're pretty familiar with it.

I was at a party in Madrid once (ooh get me) and mentioned how nice the cheese I was demolishing was. Yeah, better than that stilton he said, to which I got all defensive. 5 minutes later I had to agree with him.

 

[cheshunt seagull]

Had a Roquefort, mushroom and ham galette in Paris two weeks ago....absolutely gorgeous