Ginginho
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« on: Monday, March 14, 2011, 13:12:58 » |
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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).
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« Last Edit: Monday, March 14, 2011, 13:16:59 by Ginginho »
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Jamiesfuturewife
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« Reply #1 on: Monday, March 14, 2011, 13:15:31 » |
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Oooihhh finally someone else who enjoys a Hovis biscuit!!
Hovis & a good Stilton is the ultimate!
Mm mm mm
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RJack
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« Reply #2 on: Monday, March 14, 2011, 13:30:04 » |
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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
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flammableBen
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« Reply #3 on: Monday, March 14, 2011, 13:32:48 » |
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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.....
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Ginginho
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« Reply #4 on: Monday, March 14, 2011, 13:33:43 » |
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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.
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. |
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Benzel
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« Reply #5 on: Monday, March 14, 2011, 13:36:55 » |
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I'm none too cultured when it comes to cheese, but Spitfire is amazing. It contains 2/3 different types of spicy chilli's.
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BANGKOK RED
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« Reply #6 on: Monday, March 14, 2011, 13:44:44 » |
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Strong English cheddar
Stilton
Brie
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redbullzeye
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« Reply #7 on: Monday, March 14, 2011, 14:03:38 » |
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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
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flammableBen
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« Reply #8 on: Monday, March 14, 2011, 14:06:06 » |
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I'm none too cultured when it comes to cheese, but Spitfire is amazing. It contains 2/3 different types of spicy chilli's.
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. |
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Benzel
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« Reply #9 on: Monday, March 14, 2011, 14:09:56 » |
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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. |
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Bewster
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We fucking love you Gumbo!
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« Reply #10 on: Monday, March 14, 2011, 14:10:38 » |
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Daiylea Dunkers ?
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BANGKOK RED
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« Reply #11 on: Monday, March 14, 2011, 14:25:43 » |
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Daiylea Dunkers ?
Does this qualify as cheese? |
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LucienSanchez
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Is this hospital called St. Croc of Shit?!
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« Reply #12 on: Monday, March 14, 2011, 14:27:04 » |
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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.
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We made a promise we swore we'd always remember... no retreat, baby, no surrender
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Bewster
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We fucking love you Gumbo!
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« Reply #13 on: Monday, March 14, 2011, 14:40:01 » |
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Does this qualify as cheese?
Not in the slightest, but my kids have them and they are a guilty like of mine. |
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woolster
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« Reply #14 on: Monday, March 14, 2011, 14:43:23 » |
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Halloumi, nice and squeaky cheese on the bbq,  |
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