Thetownend.com

Right, a long overdue cheese thread.

Don't just write your favourite cheese you bunch of cunts, I want to know why and also what you have it with.

Probably my two favourite cheese are stilton and a goats cheese called Tomme de Chevre.
I like the tangy strong flavour of blue cheese, and the creamy, rich flavour of the goats cheese.

My choice of biscuit with cheese is hovis.
I also like a selection of stuffed chillis, olives, pickled gherkins and also onion marmalade.

Brie also goes well with hovis biscuits.

Cheddar is my favourite in a sandwich.

Can't beat parmesan with Italian style dishes (spaghetti bolognese, carbonara) or even in scrambled egg or mashed potato.

My tip for cheese is let is get to room temperature before eating (especially Brie).

Oooihhh finally someone else who enjoys a Hovis biscuit!!
Hovis & a good Stilton is the ultimate!
Mm mm mm

I like Stilton in Jacket Potatoes or a Steak Ale & Stilton pie but put a cold lump in front of me and i just can't eat it.

Parmesan is great in tomato based dishes, a favourite of mine is chicken wrapped in parma ham stuff with parmesan topped with a tomato based sauce with chorizo.

Cheddar for sandwiches but i also like a nice bit of Brie on a french stick

I enjoyed a fuck off giant lump of St.Agur last night. It's not a particularly complex cheese but if you like that blue cheese flavour but a big thing of stilton is a bit off putting then it combines some of the flavour with a creamy texture. very morish.

That one really nice bit of perfectly ripe, runny, room temperature brie that the brie experience rarely lives up to (normally because you're too lazy to leave it out). mmm.....

I'm the opposite, i'd rather have it "raw", as it were, instead of cooked in a dish as I find it really twangy and gives a awful bitter taste when cooked.

I'm none too cultured when it comes to cheese, but Spitfire is amazing. It contains 2/3 different types of spicy chilli's.

Strong English cheddar
Stilton
Brie

I feel the need to sub-divide my cheese preferences into 3 sections:
Uncooked - Strong Cheddar on fresh white bread with pickle
Baked - Gruyere preferably with leeks and onions on flakey pastry
BBQ - Halloumi

I get a bit snobby when it comes to cheese with stuff in. Fuck wendsleydale with bits of fucking apricot in it etc can fuck off. Why not just dip my fucking lump of chedder in sunny delight for 3 weeks? Result would be the same.

That spitfire does sound interesting though.

Haha!

The only place I've seen spitfire is this sandwhich shop in Highworth. It's where the off licence used to be down the high street. They've also got a shop in Shriv.

Daiylea Dunkers ?

Does this qualify as cheese?

I'm a retard when it comes to cheese... firstly, anything strong or stilton-esque is too much for me. When it comes to cheddar and all that jazz (what i like to call standard cheese) i love it melted, in a toastie, on a burger what have you... but i can't eat it non-melty unless its a mild variety of cheddar and it's grated in a sandwich with a slab of good ham.

Brie, camembert, and cheese of that ilk i could eat for days (room temperature as above), on a standard Jacobs, or with some redcurrant and bacon in a nice french baguette. Throw boursin in with those too. Mozarella of any variety i love, in a salad or as part of an Italian style starter with ham and leaves.

Lastly, and there is probably no class in this for cheese connoisseurs, i can't resist a nice smoked cheese.

Not in the slightest, but my kids have them and they are a guilty like of mine.

Halloumi, nice and squeaky cheese on the bbq,  :pint:

Any keen turophiles with time on their hands in central London should head here.

Paxton & Whitfield (http://www.paxtonandwhitfield.co.uk/shop_content.php?coID=11&XTCsid=16bbe6596e84cab534e4de0acd385415)

One of my favourite shops in London.  (I see from the link that there's one in Bath as well.)

There is. 3 doors down from the Salamander to boot. Happy fucking days.....

For Ben - if you want some Stinking Bishop, you may need to head to a Farm Shop as you're unlikely to find any in the mainstream supermarkets. The taste isn't as strong as you'd initially suspect, but the smell certainly is.....

The best cheddar i've ever had was Snowdonia Black Bomber.
I haven't found it in Swindon, but bought some in a cheese shop in Bath.

FAO BEN

This is the place I've been getting Spitfire

http://www.bloomfieldsfinefood.co.uk/

Ooh, cheers pumbaa and b3nny. I'll be sure to try and get some of each if the opportunity arises.

 The best British cheddar I've ever had was on the Orkney Islands....at the time very small scale, now a bit more commercial so probably not as good.

 

Brie used to be my favourite, but it needs to be absolutely perfect ripeness and temperature wise otherwise it just doesn't taste right.

However, over Christmas I discovered Reblochon. It's a lot creamier than Brie and has slightly nutty in taste.

That sounds right up my street... might have to try that

Asda do it in their 'extra special' range.

It's about £2 for half a round.

Cheers buddy

i like smoked cheese in sandwiches. theres good ones in morrisons

Agreed. The best Brie I had was in a sandwich in some spit and sawdust pub in Paris. Say what you like about the French they know their cheese.

Worst Brie I had was Somerset Brie from some cheese shop in Bourton-on-the-water. Somerset should stick to cider.

I also love a bit of Stilton. Proper Stilton mind. Not that abomination shite with apricots in it and the like.

What unites these two great cheeses. Bacon that's what. Both go well with the mighty meat.

Good shout - I bought some recently at Millets Farm just off the road to Scumland. As Reg says Orkney Cheddars are very good and very strong. I was up in Lincolnshire a year ago and there was a great cheese shop up there - Louth, I think. I asked for their strongest cheddar and was asked if I liked Gouda. They had a 2 year old Gouda that was bloody lovely but took the roof of your mouth off. The Licolnshire poacher was also excellent  

Um and Cheddar, surely? Can't beat a bit of Somerset farmhouse mature cheddar with some crusty bread, tomatoes and red onion chutney.

Brie is for pussies.

The cave aged Cheddar from Cheddar Gorge is well over rated.

Each to their own. I rate Cheddar just above dairy lea triangles. Good for Sarnies/pasta but not a good cheese in its own right.

But yes, they do do the best Cheddar in Somerset :)

I know it's an old farts thing, but there are plenty of foods about, which taste nothing like stuff of old.  Various rules about hygiene, commercial production, packaging etc, have tended to remove the tastes from foods.

Try getting a decent mushroom these days....

You may be right Reg.
---
My vote for worst cheese is some smelly stuff my nan used to bring back from Germany. A quick google suggests it could be Limburger, but the though of getting some to find out makes my stomach retch. And I haven't smelt it in 20 odd years.

Casu marzu had to be up the too. But I dont class anything with live maggots in as food.

The food industry does a great job in producing relatively cheap and available commodities to keep massive numbers in our society fed, not something to be sniffed at.

OMG I want some cheese NOW!!

Ooh me too, it's lovely stuff.  Some of their flavoured ones are rather lovely too (the Red Devil is brilliant, got a proper kick without masking the flavour).  I order mine on t'internet but I see there's a place in Malmesbury that is supposed to have it.

Re: stinking bishop, I think there's a deli on Malmesbury high street that sells it.  Or it certainly used to last year.    

to go with your baps?

Both Dobbies and Butts Farm shop on the a419 have black bomber and red devil.

However, for a really incredible cheddar - get yourselves a truckle of this:

http://www.worthycheddar.co.uk/website/

Cheese....yuk yuk!!

but if you come up to the Highlands, have a taste of the various cheeses produced at Highland Fine Cheeses, here in Tain.  They are excellent - including Morangie Brie (no it is not infiltrated with glen morangie), Strathdon Blue, and a goodly cheddar - and the one and only cheese i do eat, which is called Caboc, and is like a creamy butter, rolled in oatmeal....put it on a Cromarty oatcake, yum!

Fields, Gloucestershire and the right time off year.

That reminds me - Isle of Mull cheddar is utterly fantastic

Essential Waitrose brie is cheap and nice.

For those that mentioned smoked cheese, you can't go far wrong with a bit of smoked applewood. Beautiful creamy and smokey taste to it and very versatile.

Maybe Swindon Borough Council has come up with an answer for mushroom supply for those urban dwellers amongst us.

http://www.swindonadvertiser.co.uk/news/8910660.Tenant_s_shock_at_mushrooms_growing_out_of_the_wall/?ref=mr

HaHaHa

Ash !!!!!

Hahaha!! Good old Ash!!

Always good to see a TEFer making the news for a heart warming story :)

Had some Cornish Yarg tonight - not bad at all. Also had some Isle of Mull Cheddar - very good. Bought from a nice place in Helmsley in north Yorkshire.

Can't beat a bit of Travnički. Best cheese ever.

Cambozola is my favourite - great on crusty bread or crackers - all the creaminess of brie but with mouldy blue bits as well.

Gorgonzola is tops on warm ciabatta - for those nights when you are in on your own and don't have to share the red wine.

Any good farm cheddar will do, with a proper loaf of white bread and raw onion - Cottage loaves are best but hardly any bakers seem to do them these days.

This made me think of the TEF...

http://www.bbc.co.uk/food/0/19629189

I'm having cheese on toast for tea tonight.

Recently, on the recommendation of a friend, I have been adding a couple of shakes of tabasco to my cheese on toast.

I had cheese sandwiches for lunch - a mature cheddar off the market with homemade chutney.

Standard loaf or something a bit special?

Is that off Alan the cheese man Wiggy?

As a rule if you don't chuck some Worcestershire sauce on your Cheese on Toast you are an amateur

Thumbs up to this!

Not this time - Bob the cheese man!

And for the record the loaf was a bog issue, supermarket thick sliced white loaf, which in my opinion makes the best toast.

Oh, and of course tabasco is a worcestershire sauce substitute.

Cover the toast with Reggae Reggae Sauce then melt the cheese on top. Amazing.

Whenever I was at uni and had a shitty cold I used to make toast, spread quantities of strong mustard onto it, and then cheese with worcester sauce on over that. Called it welsh rarebit but welsh guy I lived with said I was wrong, I disagreed, we fell out whilst drunk. Either way, cleared my sinuses out a treat.

If you make cheese on toast with anything other than proper mature cheddar and put worcester sauce on before the cheese has had a chance to melt a bit you're doing it wrong.

Proper German smoked cheese is amazing, remember scoffing my face with so much of it on Exchange in Munich that my teacher thought I'd been smoking.

1:1 ratio of apple to cheddar in sandwiches is the dogs nuts.

I had pork chops with a small layer of apple sauce on the top & then loads of grated cheese on top then put under the grill until the cheese starts to melt then they are served.

Breakfast today was bagles with cream cheese and bacon. Very nice.

I* just made a cheese and onion omelette, and it was blummin delicious.






*I watched my dad make it because I can't make them

[url width=500 height=601]http://img.photobucket.com/albums/v490/jamiethon/cheese_zps724af0d9.jpg[/url]

Now that's a cheese monster.

Mmm.. lovely delicious saturated fat.

Wow, that's unbelievable! No wonder she's such a fat fuck!

She's got a big box of it on the back of her wheelchair.

Hahaha.fat cunt

:Ride On Fatbury's Lovestick: