Thetownend.com

Stilton - crakers/in soup
Brie (and Bacon) - baguettes
Mature Cheddar - cheese toastie

The list goes on....

What kind of person limits themself to one favourite cheese I ask you.

I am king of cheese.

Double Goucester,Double Gloucester :D

The orange cheese on toast with tomatoes and a drizzle of olive oil and a sprinkle of black pepper.

You'd like Livanski Leefer. It's similar. You get a lorry, I'll get some gear and we'll smuggle some back. This time next year we'll be millionaires.

The only one I'm not too keen on is white stilton.  Its like stilton without the flavour.

The strongest of strong cheddars with large crystals of salt in, but almost all cheeses are great, the only exceptions being mild cheddar and edam and gouda...yuck.

Age makes all cheese better....except cottage cheese, feta and mozarella mostly!

Dairylea?

I just cant choose.  A nice stilton, a really strong cheddar, some cornish yarg, a bit of nice soft roule, some nutty swiss cheese, an ooozing bit of brie, even some camberzola, so many to choose from.  Cheese just generally rocks. 

Cheese from farmers markets usually throws up some new classics. Cotswold brie, Brinkworth Blue, Wiltshire Loaf and Neustift Goats cheese, all local to stroud and swindon

Cheese from farmers markets usually throws up some new classics. Cotswold brie[/u]

We're talking cheese - dairylea does not count. Its like having a thread about beer and discussing cherryade

Alex James of Blur fame is on Soccer AM talking passionately about cheese.
He makes loads of his own on his farm.

He would rather win the first prize in the World Cheese Fair than headline Glastonbury.

I love him a little bit.

]

Soccer AM still exists?

Alex James of Blur fame is on Soccer AM talking passionately about cheese.
He makes loads of his own on his farm.

He would rather win the first prize in the World Cheese Fair than headline Glastonbury.

I love him a little bit.

What's the best cheese to use to tempt a grizzly from a tree?

What's the best cheese to use to disguise a horse?

What's the best cheese to serve to a feminist?

What would a cheese say if it spotted itself in a mirror?

What do you call cheese that's been stolen?

Which cheese is made backwards?

I tweeted Lander Gabilondo to ask what his favourite cheese was.

He replied "Idiazabal cheese! of course!"

It's a cheese traditionally made and eaten in the Basque Country region of Spain where he comes from.

i know it's cliche being english but i love chedder, if it's so strong it hurts your mouth then all the better, really thin slices just left to melt on the tongue. mmm.

love stilton, manchego, reblechon, brie - as batch said, the list goes on

Could you ask him why he's not getting a game at the moment?

You should ask him why he's not getting a game at the moment.  I know you shouldn't change a winning side without good reason, but I still find it baffling.

Great minds..., Mr Orange.

I asked Craig Mackail-Smith what his favourite cheese was and he tweeted back "a nice crumbly blue cheese".

Every Friday I shall ask a famous person (preferably a footballer) what their favourite cheese is.

We should have a thread dedicated to famous peoples favourite cheese

Bored on friday night, no interesting porn sites but found this informative website

http://www.strangecosmos.com/content/item/156601.html (http://www.strangecosmos.com/content/item/156601.html)

Try a softish cheeze on a slice of fruitcake,very nice.

We should have a thread dedicated to famous peoples favourite cheese

Then you need www.celebritiesandcheese.com in your life.

It's a must read, this month has an interview with Sasha Bognibov who is a Moldovan singer with an ambition to represent his country at the Eurovision Song Contest.

One of the saddest anecdotes I heard recently was that French supermarkets stock very little other than French cheese.  While I have a great deal of time for French cheese - infact, they produce some of the best cheese around - it is a great shame that they are depriving themselves of the best from elsewhere.

At least there is more Red Leicester and Shropshire Blue for us, I guess.

Simon cox is partial if pushed to Camembert as previously reported.

I was bored at work so i have tweeted a few celebs to ask the question( sorry about blocking the time line of the people who follow me on here). I would have done a few more but my boss caught me, but he is going out in a minute so i will and tweet some more.

Good lad. Who are you on Twitter?

Jim LeMarca (former bassist of one of my favourite bands - Chimaira) likes Romano Cheese.

I'm particularly pleased with this response :D

If we are going to be that obscure I will check with Bombay Bicycle club tomorrow.

don't know if this has been linked on here yet but here's the BBC 7 day quiz on cheese

http://www.bbc.co.uk/news/magazine-14291881 (http://www.bbc.co.uk/news/magazine-14291881)

I bet Bamber's sock smells of cheese...

Olivia Godfrey - 'too many to choose from- Port Salut a misunderstood cheese?!" via me on Twitter
(she's absolutely stunning aswell, so her reply has made my week)

@PrincePhilipDoE informed me

"@Queen_UK is rather partial to a bit of Stinking Bishop along with a drop of Bishops Finger."

Louis Saha- Parmesan, via me on Twitter

I dont know what it means but Im sure this will be of interest to the more cheese obsessed.

http://britishcheese.com/cheese_flavour_map

Is that the Black Bomber cheddar?
If that's the one i'm thinking of (Snowdonia Black Bomber) it's the best cheddar ever, and always pick a couple up from the market in Bath whenever I go.

Available online- http://www.snowdoniacheese.co.uk/

Disappointed that I've missed this whilst in Bath. I'm a bastard for cheese as well.

Yes it is and it is truly excellent. Millets Farm is a bit nearer than Bath so is another source of it for you.

Is that the Black Bomber cheddar?
If that's the one i'm thinking of (Snowdonia Black Bomber) it's the best cheddar ever, and always pick a couple up from the market in Bath whenever I go.

The stupid processed stuff has it's place. It's great in a nice home made burger on the BBQ. Real cheese doesn't really cut it in that situation. There isn't a bad cheese, just some cheese isn't quite as good.

tasted glastonbury twanger down the food market on the way into the outlet village, very nice

Sounds more like a homosexual experience than cheese

And the French think that English food is shit.

I love cheese but Ive stopped eating most of it now Ive become thin.  I do still occasionally binge on cheese and biscuits but only when Im very drunk.

With the new healthy life I dont miss fags, pastry, cakes, biscuits or anything like that but I do kind of miss cheese.

Loads.  A good roof of the mouth burningly mature cheddar, a drippingly moist brie, a soft blue, a smoked cheddar, a crumbly wenslydale, a violently powerful stilton even a double gloucester with a bit of chive running through it.

I want some cheese now.

There's a creamy blue cheese in most supermarkets called Castello, made by Arla Foods who are Danish.

You can strike me down with a large bar of Parmesan, but I admit to rather liking the stuff but feel guilty about it.

 :(

I've never really understood the point of Edam.

I quite like the odd Babybel. There is the point to Edam.

We've talked about good cheese, but what about worst cheese. I can't see this being beaten

   http://en.wikipedia.org/wiki/Casu_marzu

But for cheese somebody may actually eat, my nan used to bring this back from Germany, it really really stinks. I'd chuck up before it got within 3 feet of my mouth:

  http://en.wikipedia.org/wiki/Limburger
--------------------------------------

Talking of cheese, nearly time to roll one down a hill.

We've talked about good cheese, but what about worst cheese. I can't see this being beaten

   http://en.wikipedia.org/wiki/Casu_marzu

Derived from Pecorino, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from Sardinian language for "tear") seeping out. The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long. When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming while others do not. The cheese, along with one of its Sardinian makers, Giovanni Gabbas, received attention on Bizarre Foods with Andrew Zimmern. Zimmern described the taste of the cheese as "so ammoniated" that "...it scorches your tongue a bit." The cheese is known to leave an aftertaste for a duration of up to several hours.

Looks disgusting, was it?

Looks disgusting, was it?

The texture was interesting. It didn't taste or smell particularly dreadful.

You just can't name a single favourite cheese. Someone who can doesn't have anywhere near enough appreciation for cheese.

Disagree. There are 9.5s/10, 9/10s, many 8s and 7s but the perfect piece of strong cheddar is always a 10.

Motherfucking cheddar. King of cunting cheeses.

End thread.

You should get together with Bob's Orange, he's just got a new toaster. You could make cheese on toast together. It's a match made in heaven!

If I ever find out that you are using quality cheddar to make cheese on toast Mr Davis, I will be round to rectify your judgement with a pack of Asda cheese slices. Be warned.

What?!? That's the same logic as not using nice wine to cook with. It's only going to make your shit better.

I wouldn't make cheese on toast with shit cheese. That's just appalling.

Cheese on toast has to be extra mature cheddar.

I like it with as strong an extra mature I can get with a little blue cheese like dolcelatte to add a little extra to it.

Blue cheese a big no for me. Vile stuff

Worcestershire sauce is the key ingredient to cheese on toast

Do you melt the cheese before application though?

Crap cheese is the ONLY cheese for burgers. Anything else just doesn't work.

Exactly the same method as your good self

With a burger its got to be dirty cheese,  the cheaper and dirtier the better!

Never tried that, but doesn't sound great to me, to be honest.

Steak, cheese and mayo, in a sandwich, just sounds awful.

Do you melt the cheese before application though? I do. I tried chucking it on straight away and it's just not right.

Perfect Cheese on Toast the Honkytonk way is: lightly toasted bread, carefully apply your layer of sliced extra mature cheddar, melt under grill until slightly bubbling, then whisk out and apply worcestershire sauce quickly, then place back under grill until the cheese is slightly golden brown. Or the toast starts burning. Either or.

Then devour like it's your last meal on planet earth.

Un-melted cheese on toast is my preferred method, plus it's easier and quicker to make  :I'm a complete mofleakin Deak

why even bother toasting the bread? even quicker and easier

It's good (not too much mayo)

Brie and grape is nice too

Yuck, cheese on bread? madness!

Onion marmalade. Never heard of that before but it sounds lovely.

It's good (not too much mayo)

Brie and grape is nice too

Aldi do a great one.

http://www.mysupermarket.co.uk/aldi-price-comparison/condiments/bramwells_speciality_caramelised_red_onion_chutney_325g.html

(OK, it's classed as a chutney, but goes great with cheese) :)

I'm hoping that onion marmalade is a myth.

Just tried some Blackstick Blue from Lancashire.

Lovely and creamy and Stilton-esque

Been down to M&S then, Reg?

The only thing besides wild horses that would get me in there, would be if, an unavoidable consequence of trying to keep a bird happy, made it necessary.

A simple no would have sufficed.

Coincidentally I've been on a block of that over the weekend...very decent stuff, but prefer St Agur, as not quite as salty.

Did it melt?

The only thing besides wild horses that would get me in there, would be if, an unavoidable consequence of trying to keep a bird happy, made it necessary.

Stick it in the oven for a bit and dip crackers in it when melted.

I treated myself to a lump of Camembert today. A lump of gorgeous gooey goodness.

But what to do with it? Simple suggestions only please, I'm no Gordon Ramsey.

I know, I know.  Somerset Brie being another offender.

If it's any consolation, it tastes pretty much the same as any other Brie...much as it may irritate a few of our French cousins to acknowledge.

It did actually.  And I also had an amazing dream.

Having a little trouble getting to sleep tonight, so I have just been down to the fridge to raid some Cornish Brie.  (St Endellion, if you're interested.)

The slightly burnt, crusty cheese one finds on a Shepherd's Pie. Can't get enough of that!

In your opinion when does a Cottage Pie become a Shepherd's Pie?

In your opinion when does a Cottage Pie become a Shepherd's Pie?

Never heard of Raclette.  What is it like?

Raclette is basically cheese you heat up and melt over food.

A raclette is basically a hot plate that has half a dozen small trays under it for melting cheese etc. I have one.

Got a taste for ementhal at the moment.

I normally go for a strong cheese,  maybe this is the reason I quite like the change.

Have you recently been questioning your own masculinity too mate? ;)

Butter is superb on crusty bread or a hot spud.

How can someone not like butter or marg? One or the other I could understand, but both...  :no:

Butter is superb on crusty bread or a hot spud.

I have been making a goats cheese spread which is lush.

Just blend goats cheese, cream cheese, olive oil and basil.

It depends on the cracker.

Standard Jacobs lets say

it's OK, probably wouldn't buy it again. just mentioned it because I'd never seen it before. where does the TEF stand on novelty cheeses?

Wrong, Wensleydale with apricots is glorious.

Wrong, Wensleydale with apricots is glorious.

Just no. Next you'll be defending cheddar with chives, marmite flavoured cheese or some other madness.

You must be a batty boy. Panda Paws, Batch and Ginginho are so right.

Anyone seen any good fights lately?

Comte is brilliant.etorki even better.

Another fan of comte, similar to gruyere for me. Not tried etorki, pecorino sardo is another nice sheeps cheese. Not a fan of pecorino romano, too sharp and salty for me. I tried a cheese called zola in Italy, very nice in a piadina, much better than the bland mozzarella. Where can I get etorki?

Wrong, Wensleydale with apricots is glorious.

Has anyone tried that Cheese spread by Cathedral City? I am intrigued but also worried by it. I can't risk being hurt again like I was as a 10 year old when I tried my first cheesestring.

my mum eats this shit, it's smell alone makes me retch.

http://www.germandeli.com/Birkenstock-Mainzer-Harzer-Kse-German-Hand-Cheese-200g

Comte is brilliant.

My recent French ex-boss in Norway (yes, I know) finally admitted that Somerset goat's cheese kicked the arse off of any froggie soft wanky cheese. Also that Davidstow 3 year old extra matured is pretty fine.

I had to bow to his Comte though.

Cheese manna from heaven

Had a brie and onion marmalade baguette for lunch.

Mmmm cheese.

Mmmmm black bomber

ooh, might have to give that a go to see if it's as good as Snowdonia Black Bomber.

Imagine how nice it would have been with

Instead of gooey french stuff though.  :gay:

https://www.theguardian.com/lifeandstyle/shortcuts/2016/nov/29/blue-cheese-sales-soaring-brits-swap-cheddar

I blame Brexit.

I get some strange looks from the family when I tuck into a slab of stinking blue. Can't get enough of the stuff.

Some stuff is made out here, mainly cheddar. Quite sure a lot is imported though.

Nearly a tenner for a small jat of Bovril, for example.

Can't see us getting a cheese room at the CG any time soon  :)

 https://www.theguardian.com/football/2017/jan/20/tottenham-hotspur-new-stadium-cheese-white-hart-lane

Its also got a microbrewery, perhaps the cheer and beer production are something the Trust can campaign for within the alterations to the bank?

Taking the missus here for her birthday... https://www.wensleydale.co.uk/

We have been loads of times before, but that's why she is a keeper!

I tried some Somerset brie once.

And that says it all

There's only one brie and that's brie de Meaux…... ;)...and brie de Melun

So you are saying there are two brie's then ;)

Just started on BBC2, Inside the Factory this week doing ‘squeezy cheese’ !  :(

Apparently not all American "cheese" is wax flavoured fat sprayed from cans.

https://www.bbc.co.uk/news/world-us-canada-48915578

#FakecheeseNews

And this is why the north is better than the south...

https://propermanchester.com/whats-on/an-all-you-can-eat-cheese-party-is-coming-to-manchester/

In Somerset most bars have plates of Cheddar on them free for customers to eat as much as they want, proper Cheddar too, the North aint that good!

Flavoured cheese and cand cheese with fruit in should be banned.

Flavoured cheese and cheese with fruit in should be banned.

Cheese with fruit? Yes. Cheese with savoury flavours? No.

Took a slice of Cheddar earlier...only then to realise, to my enormous disappointment, that it was mild Cheddar.  Which is almost as pointless as unsmoked bacon.  I'm still trying to get over it now.

What does everyone think of Mexicana?  Way back, I wouldn't have entertained it.  But (confession time) I have to admit that it's grown on me a lot.  It will never hit my Top 3 (Cambozola, Shropshire Blue, Mature Cheddar), but it would be somewhere in the Top 10.

I’ve acquired a taste for Feta. Some of the local stuff is hugely tangy.

Shit got real....

(https://pbs.twimg.com/media/EfFnGX6X0AE5FPQ?format=jpg&name=900x900)

I’ve acquired a taste for Feta. Some of the local stuff is hugely tangy.

I have just discovered paneer.

Paneer masala, to be precise.

I have just discovered paneer.

Paneer masala, to be precise.

I discovered it in my hunt for veggie food I can eat. The hunt is not going well - I fucking hate most vegetables and I need stuff where the flavour is completely hidden.

The paneer masala hit the spot, though.

It’s gonna be an uphill battle trying to be vegetarian when you “fucking hate most vegetables”.  I’ll eat most things and I love meat, but my wife is a confirmed vegetarian (although even she cheats by eating eggs and has been known to have some bacon, ffs).  In the interests of marital harmony, I have found that most curry dishes taste just as good without meat - my advice as a hanger-on to a vegetarian is to avoid anything that pretends to look like or taste like meat.  Mostly it tastes like shit, and the meals are far better without it.  As a starter try Tesco Vegetable Tikka Masala - whilst other supermarkets are available, this is to my mind pretty damn good!  Others may have their own preferences.
 :I'm a complete mofleakin Deak

I see this a lot but how do people come to the conclusion that eggs are NOT suitable for vegetarians?
Eggs are a staple of most vegetarian diets.   

Eggs are vegetarian but not vegan. Think Geoff was confusing the two. Although he is correct that someone who eats bacon isn't vegetarian under any definition :)

i do genuinely believe people who understand the difference between Vegetarian and Vegan still think eggs are NOT suitable for Vegetarians.

Oh, fuck it!  I’m just going to carry on eating my meat (and eggs!). 
My point was that my wife teeters on the edge of vegetarianism, but that in any case I don’t mind not having meat in my food every time!
Let’s get on with our lives. :cheese:
Cheers, all!

I seem to recall from home ec that you can be, amongst other things, a lacto-ovo vegetarian, lacto vegetarian or an ovo vegetarian. A lacto vegetarian will consume milk but not eggs.  They are not vegan.

OMG what have I started?

OMG what have I started?

Aldi Gorgonzola DOP Piccante (strength 6).
Fantastico.  :nod:

Aldi Gorgonzola DOP Piccante (strength 6).
Fantastico.  :nod:

Our local farm shop sell this, its got the constancy of thick cream and is utterly amazing.

https://rowcliffe.co.uk/cheese/casarrigoni-scooping-gorgonzola

Do you eat that on it's own? I find with strong blue cheeses a chutney is sometimes required to take the 'edge' off the blue. I also discovered that the digestive biscuit you get in your cracker selection is ideal with a blue cheese, for years I wondered what the hell it was there for!

Hopefully washed down with a big red or a nice drop of port?

Gorgonzola is one of the more pungent but milder tasting of the blues, it doesnt need to be drowned by Port or red wine to get the best but it does still accompany it well.

For me I have all my life been eating blue with a digestive but also occassionally a sweet caramilsed onion chutney, but best of all just neat on a digestive with a couple of grapes alongside, bliss.