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Post by alece10 on Jul 15, 2019 18:15:31 GMT
^Ah well, you gave it a go, that's the main thing. Now, one thing I did try - as recommended in a "James Herriot" book was a slice of Wensleydale with a slice of Christmas Cake. Now that works... Yes fruit cake with Wensleydale and cheeses of that type works a treat. Not sure how or why, but it just works Even nicer with Christmas cake. |
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8,162 posts
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Cheese
Jul 15, 2019 18:16:31 GMT
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Post by alece10 on Jul 15, 2019 18:16:31 GMT
There is a real oddity called Cornish Yarg which is rolled in stinging nettles.
It's not nice.
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2,389 posts
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Post by peggs on Jul 15, 2019 18:16:58 GMT
Incidentally, peggs , I was listening to Alan and Mel on Radio 2 on Saturday morning. After Alan had used a lump of cheese to temporarily re-attach his bridge, they asked listeners to get in touch with their 'hacks' and someone emailed that they had used a Babybel as a substitute plug for the entire duration of their holiday. Worth knowing for future reference, I thought. 🙂 Now you mention it that sounds quite plausible. My go to is a nice mature cheddar, I have not had this with fruitcake though think I get why that could work, I do love a cheese and salt and vinegar crisp sandwich. Otherwise Wensleydale and cranberries now and again, i'll have stilton in a melted type thing that someone else made otherwise only really branch out when someone has done the buying and I can experiment. A world without cheese would be poor indeed. |
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Post by juicy_but_terribly_drab on Jul 15, 2019 18:21:43 GMT
I cannot stand cheese. The smell makes me gag and the texture is awful. I don't know why it's so popular especially since it's so universally used as a negative adjective. Cheesy music for example. Of course it has its lovers, me included, but more in a guilty pleasure sense, acknowledging that the music is still generally poor quality. Saying someone has cheesy feet is another example. If we all know it smells terrible enough to compare it to bad-smelling feet, why do so many adore it, taste and smell alike?
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Cheese
Jul 15, 2019 19:37:21 GMT
Post by missthelma on Jul 15, 2019 19:37:21 GMT
Cheese is unquestionably the food of the Gods. I love it in all it's many forms, somebody once pointed out that I had 14 different types of cheese in my fridge at the time and this seemed a reasonable number to me.
Mature cheddar, brie, halloumi, cottage cheese, Lancashire, Port Salut, all among the best. Not over fond of Stilton but needs must when the devil drives as they used to say. Some of the most glorious flavoured cheese is from Lymn Bank Farm, horseradish, garlic, chilli, magnificent! I have friends who put in orders for that stuff at Christmas, I am now known as the lunatic who buys about 40 cheeses when I find their stall.
Something as well I used to have was Lancashire, Cheshire or any crumbly cheese spread with Raspberry Jam. Deep joy.
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Post by mistressjojo on Jul 16, 2019 1:24:45 GMT
Wensleydale with cranberries 😍. You can consign those plastic cheese slices to room 101. Any cheese with fruit I would consign it to Rm 101.soz! A mature cheddar is the best. Although I do love something blue and pongy and anyone who puts a really decent mozerrella on a cheeseboard gets my vote You've reminded me of something else I love but have very rarely - burrata. If you like creamy cheeses, this is the queen of cream cheeses. Basically because the centre is mostly cream. |
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Cheese
Jul 16, 2019 7:10:42 GMT
Post by Deleted on Jul 16, 2019 7:10:42 GMT
Yes fruit cake with Wensleydale and cheeses of that type works a treat. Not sure how or why, but it just works Even nicer with Christmas cake. This sounds so outrageous I want to give it a go in 6 months time! Do you literally do slice of cake with a slide of Wensleydale on top? Or is it a bite of each? |
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Cheese
Jul 16, 2019 7:13:23 GMT
Post by Deleted on Jul 16, 2019 7:13:23 GMT
If I'm feeling lazy a bit of Five Counties* with some cherry tomatoes and black pepper between bread makes a nice lunch
*This has given me an idea for a new thread
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8,162 posts
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Post by alece10 on Jul 16, 2019 8:22:03 GMT
Even nicer with Christmas cake. This sounds so outrageous I want to give it a go in 6 months time! Do you literally do slice of cake with a slide of Wensleydale on top? Or is it a bite of each? Bite of each but I quite like the idea of the two together. Going to have a go. |
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Cheese
Jul 16, 2019 8:24:06 GMT
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Post by Deleted on Jul 16, 2019 8:24:06 GMT
A strong cheddar, mozzarella, parmesan, goats cheese, camembert, burrata and halloumi all get my vote. I like cottage cheese as well, and seem to be pretty much the only person on this thread who likes edam.
Can't stand blue cheese or brie though, never liked them!
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Cheese
Jul 16, 2019 10:03:29 GMT
Post by missthelma on Jul 16, 2019 10:03:29 GMT
A strong cheddar, mozzarella, parmesan, goats cheese, camembert, burrata and halloumi all get my vote. I like cottage cheese as well, and seem to be pretty much the only person on this thread who likes edam. Can't stand blue cheese or brie though, never liked them! How did I miss those 3 off my list? Especially parmesan and it's close friend grana padano, oooh and riccotta and feta, the latter roasted with garlic. Why am I hungry now?? |
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Cheese
Jul 16, 2019 10:20:40 GMT
Post by Deleted on Jul 16, 2019 10:20:40 GMT
A strong cheddar, mozzarella, parmesan, goats cheese, camembert, burrata and halloumi all get my vote. I like cottage cheese as well, and seem to be pretty much the only person on this thread who likes edam. Can't stand blue cheese or brie though, never liked them! How did I miss those 3 off my list? Especially parmesan and it's close friend grana padano, oooh and riccotta and feta, the latter roasted with garlic. Why am I hungry now?? I've cooked feta one in a tomato and chickpea dish felt it was far too salty. I suppose the source of feta can affect it but it's scared me from trying any other again. |
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Post by emsworthian on Jul 16, 2019 10:39:35 GMT
The very worst I've encountered is a weirdly sweet brown fudgy Norwegian cheese my Norwegian flatmate used to bring back. Ah, it's called Brunost. " It’s fair to say brunost hasn’t a huge fanbase outside Norway and it can be a challenge to non-Norwegians." And that's what 'the Daily Scandinavian' says about it. Even googling some pictures made me retch.
I've just googled it as I've never heard of it and I rather fancy it. Am I weird?
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Post by altamont on Jul 16, 2019 10:42:19 GMT
The very worst I've encountered is a weirdly sweet brown fudgy Norwegian cheese my Norwegian flatmate used to bring back. I was going to make this point myself - it is truly revolting. I tried it 30 or so years ago and then managed to avoid it until there were two sorts (possibly goat and cow's milk) available at the breakfast buffet in our hotel in Bergen last year - could it really be that bad? Oh yes. It was in fact worse. Thinking of it now makes me feel slightly unwell |
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4,993 posts
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Cheese
Jul 16, 2019 10:47:19 GMT
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Post by Someone in a tree on Jul 16, 2019 10:47:19 GMT
Ricotta mixed with a homemade pesto makes for a wonderful antipasti
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4,993 posts
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Cheese
Jul 16, 2019 10:47:34 GMT
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Post by Someone in a tree on Jul 16, 2019 10:47:34 GMT
Ricotta mixed with a homemade pesto makes for a wonderful antipasti
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Post by BurlyBeaR on Jul 16, 2019 11:05:08 GMT
Even nicer with Christmas cake. This sounds so outrageous I want to give it a go in 6 months time! Do you literally do slice of cake with a slide of Wensleydale on top? Or is it a bite of each? In Yorkshire you put a slice of cheese on the cake. If the cake is a tad dry not to worry, put some butter on it. Even if it’s not dry you can butter it. In for a Penny, in for a pound etc. You can do this with any cheese, not just Wensleydale. Lancashire, Cheshire and Cheddar are good too. You don’t have to wait for Xmas. Any rich fruit cake works, and I prefer without the icing. |
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Cheese
Jul 16, 2019 11:39:05 GMT
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Post by ruby on Jul 16, 2019 11:39:05 GMT
One of my current favourites is Bowland - Lancashire cheese with apple, raisins and cinnamon. Also love feta,fried halloumi and baked Camembert.
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4,993 posts
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Cheese
Jul 16, 2019 11:42:03 GMT
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Post by Someone in a tree on Jul 16, 2019 11:42:03 GMT
This sounds so outrageous I want to give it a go in 6 months time! Do you literally do slice of cake with a slide of Wensleydale on top? Or is it a bite of each? In Yorkshire you put a slice of cheese on the cake. If the cake is a tad dry not to worry, put some butter on it. Even if it’s not dry you can butter it. In for a Penny, in for a pound etc. You can do this with any cheese, not just Wensleydale. Lancashire, Cheshire and Cheddar are good too. You don’t have to wait for Xmas. Any rich fruit cake works, and I prefer without the icing. Im from the East Riding and the practice was not done. I discovered it about 10years ago and I now love it |
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Cheese
Jul 16, 2019 11:44:57 GMT
Post by Deleted on Jul 16, 2019 11:44:57 GMT
Brings a whole new meaning to the word Cheesecake
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19,793 posts
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Cheese
Jul 16, 2019 11:49:41 GMT
Post by BurlyBeaR on Jul 16, 2019 11:49:41 GMT
I should have specified South Yorkshire. We put cheese in buttered teacakes too, by which I mean the fruited bread rolls that you normally toast. And hot cross buns. Anything with fruit. I can imagine it works with mince pies but I don’t recall trying it.
The Herriot books were set in the Yorkshire Dales weren’t they?
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5,159 posts
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Cheese
Jul 16, 2019 13:06:28 GMT
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Post by TallPaul on Jul 16, 2019 13:06:28 GMT
I should have specified South Yorkshire. We put cheese in buttered teacakes too, by which I mean the fruited bread rolls that you normally toast. And hot cross buns. Anything with fruit. I can imagine it works with mince pies but I don’t recall trying it. The Herriot books were set in the Yorkshire Dales weren’t they? Yes they were. Cheese and bun is a favourite of Jamaicans, especially at Easter. Mater served cheese on brioche buns one Christmas Eve. I seem to remember we all thought she'd taken leave of her senses! |
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Cheese
Jul 16, 2019 13:18:45 GMT
Post by crowblack on Jul 16, 2019 13:18:45 GMT
I rather fancy it. Am I weird? Possibly, but I'm now curious to see if I still think it's as foul as I remember. I love boiled condensed milk/Dulce de Lece but this....no. Apparently they now do it as an ice cream flavour too. |
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Cheese
Jul 16, 2019 17:16:01 GMT
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Post by edi on Jul 16, 2019 17:16:01 GMT
Stinking Bishop is the current favourite and anything with fruit added stays uneaten. That's why I don't buy cheese board from the supermarket
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5,062 posts
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Cheese
Jul 16, 2019 18:02:53 GMT
Post by Phantom of London on Jul 16, 2019 18:02:53 GMT
I do love a bit of stilton, but find the varicose veins a bit too chewy.
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