Thetownend.com

The scenario:

You are about to make yourself a delectable ham and cheese sandwich, but tragedy strikes. Upon preparing to fashion such a culinary treat, you find that some simple minded fool had failed to wrap the cheese properly the last time they used it. This means, naturally, that the outer layer of your dairy delight has gone dry and hard.... leading to much anguish and tough decision making. But what to do with your cheese's newly formed, and most unwelcome, crust?

I was just thinking about cheese having stumbled across this

http://www.huffingtonpost.co.uk/2016/01/20/national-cheese-lovers-da_n_9028250.html?1453300185

The definitive ranking of cheese apparently.

Its National cheese lovers day you know.

 2 options, if it's not too far gone into a soup.....or use it as a fire lighter.

brie above Stilton. clearly flawed

Halloumi at 2.

Now Im a non meat eater so Im a fan of Halloumi, but number 2?

Dunno about that.

It was at 7 last time I looked, it's an active poll.

 I've just made Stilton and broccoli soup.....chucked in about 250 gms of Stilton, is this acceptable to the TEF ?

None of the above.

Cut off the crusty bit and use it for cheese on toast.

Eat aforesaid nice stuff in a sandwich or on water biscuits or crackers.

I dunno, what time are we coming round?

I always just cut the bad bit off though (I'm trying to pre-empt any sexual jokes but I can't be bothered.) makes no difference whatsoever.

Depends on how much soup you're making tbf

In light of this apparent aversion to cheese crust I assume I am the only one who eats the crusty outside of Stilton?

No, you're not.

What's the consensus on the rind on soft cheeses like Brie?

I eat anything other than the waxy bits on Edam etc.

Soup making for me is experimental, the S and B was pretty good, but perhaps a touch too much broccoli, relative to cheese and water ratio.  I'll adjust next time.

My concern was that the TEF might regard bunging prime Stilton into a soup as sacrilegious.....might look for a lump of Shropshire Blue next time, as it's often to be found in the Co-op reduced section.

Always keep the rind to chuck in a stock / stew / soup.

Garstang Blue is a very good Stilton substitute or if cost is an issue Danish Blue seems very cheap and suitably strong!

Not so much the cost, more preferring to eat a good Stilton on its own.

This is a rather contentious issue in Chez Horlock as Mrs Horlock07 is an experimental soup maker like Mr Smeeton. Whilst this enthusiasm and imagination is appreciated (except when it involves Butternut Squash!)she does have a habit of putting my newly bought Stilton (or other if a deal was available) in such creations so when I finally get excited about eating the cheese its bloody gone!

Yes, it somehow felt wrong.

Well 2 people so far have voted to throw away some perfectly good cheese. Now THAT is sacrilege.

FROMAGICIDE

I had a really big think about this before I voted!

Where's the throw it away and don't buy any more option? Put some English mustard on it, stop trying to be French.

For the record, mozzarella is the best cheese, all the rest is gone off milk.

 :crash:

Sainsbury's Somerset goats cheese. Stick that on yer crackers mate.

If you didn't hate him already Ian Wright is trying to place stinky cheese into Room 101 on the BBC at the moment!

Not cheese entirely, but I've been at the Excel centre this week. Lunch choice was a 12 quid burger or a 7 quid bagel. I bought the bagel (salmon and cream cheese) , went to grab it when I sat down, and it flipped onto the floor. After 2 seconds of horror, I picked it up and ate the bastard. Cheese binners repent..

BETT?

Yep.

If I'd known you were there too, I'd have given you the bit of sausage that fell out of my bagel.

I'm not sure i'd be entirely comfortable at receiving a piece of dirty sausage thanks ;)

Oh, picky now.

Nought wrong with a bit of dirty sausage

Depends who's offering ;)

 "Nought wrong". Have I had a fucking stroke or something?. Fuck knows where that came from.

Bolton

Its "nowt"

I don't give a fuck what it's supposed to be. I'm just worried that it happened at all.

Grate the hard bit off and stick it in the sandwich. Funnily I have just done this before see the thread.