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Post by Deleted on Jul 16, 2019 19:26:59 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?? Ooh I forgot feta - great in salads! |
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Post by peggs on Jul 16, 2019 19:36:26 GMT
Gonna have to try fruitcake and cheese now.
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Cheese
Jul 16, 2019 20:52:52 GMT
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Post by jcs619 on Jul 16, 2019 20:52:52 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? Cheese in Buttered Teacakes is one of the finest things in life food wise. I thought everyone had that not just us in South Yorkshire. Charcoal Cheese is one of the greatest cheeses around if you can find it. Don’t be put off by the fact it looks like Black Pudding. |
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Post by joem on Jul 16, 2019 22:28:16 GMT
Any soft cheese ala Brie, Camembert etc when it's starting to get runny.
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Post by d'James on Jul 16, 2019 23:30:52 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? Cheese in Buttered Teacakes is one of the finest things in life food wise. I thought everyone had that not just us in South Yorkshire. Charcoal Cheese is one of the greatest cheeses around if you can find it. Don’t be put off by the fact it looks like Black Pudding. Funnily enough I tried it on Saturday. |
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Post by Tibidabo on Jul 18, 2019 17:58:26 GMT
Another vote for M&S Cornish Cove - has to be the extra matured in the purple packet. Favourite sandwich is this and thinly sliced Muscat grapes. Mmmmmmmm.
Talking of thinly sliced, why does thinly sliced cheddar taste better than chunks?
And it took me years to work out why cheese sandwiches taken to work for lunch tasted better than those eaten at home.....cheese has to be eaten at room temperature. Ask the French!
And when I'm Queen, that vile, stinky, nasty slush* that tastes like alligator testicles** will only ever be packaged in black and orange with a Hazchem sign on it as it's not fit for human consumption. Also, whosoever first classed it as 'cheese' will be forced to sit in the front row every night for the entire run of my newly commandeered show, Alfie and Mikey do Frozen, until they let it go.
*goats' cheese
** I just know, ok?
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Cheese
Jul 18, 2019 18:16:02 GMT
Post by Tibidabo on Jul 18, 2019 18:16:02 GMT
Must say I admire the Welsh Cheese marketing team, getting their brand name on every road sign. Noticed one today, "Please Drive Caerphilly." Yay! Cheesy Monkey Puns! Mind you, you're going to grate on certain members... |
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Cheese
Jul 18, 2019 19:51:34 GMT
Post by BurlyBeaR on Jul 18, 2019 19:51:34 GMT
I like Dairylea.
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Jul 18, 2019 20:48:15 GMT
Post by hulmeman on Jul 18, 2019 20:48:15 GMT
Cheshire cheese, tangy and crumbly fab for my taste. In parts of Cheshire the put a sliver of cheese under the crust of a hot apple pie. They have a saying "Apple pie without cheese is like a kiss without a squeeze"!
But for simplicity, crusty bread, ANY cheese and grapes.
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Post by Someone in a tree on Jul 19, 2019 5:28:19 GMT
Another vote for M&S Cornish Cove - has to be the extra matured in the purple packet. Favourite sandwich is this and thinly sliced Muscat grapes. Mmmmmmmm. Talking of thinly sliced, why does thinly sliced cheddar taste better than chunks? And it took me years to work out why cheese sandwiches taken to work for lunch tasted better than those eaten at home.....cheese has to be eaten at room temperature. Ask the French! And when I'm Queen, that vile, stinky, nasty slush* that tastes like alligator testicles** will only ever be packaged in black and orange with a Hazchem sign on it as it's not fit for human consumption. Also, whosoever first classed it as 'cheese' will be forced to sit in the front row every night for the entire run of my newly commandeered show, Alfie and Mikey do Frozen, until they let it go. * goats' cheese** I just know, ok? I don't eat anything at fridge temperature. No point as all the flavour is locked in. Nigella refers to it as heating up metal, as it gets warmer it expands and so the flavours start to unlock and develop |
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Cheese
Jul 19, 2019 6:29:06 GMT
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danb likes this
Post by Backdrifter on Jul 19, 2019 6:29:06 GMT
I'm surprised how many are surprised by cheese with fruit cakes etc. One of my favourite desserts is the eccles cake with Lancashire cheese that's a fixture on the menu at St John in Farringdon. It helps that their eccles cakes are so gorgeous, best I've had.
Mull cheddar is a staple in our house. Whip-crackingly strong with those slightly crunchy bits. No other cheddar will do.
I agree about the fried halloumi. Lightly flour-dusting it gives a pleasing crust.
I don't like any kind of pre-flavoured cheese. Adding stuff to it can work though, eg a baked brie or camembert studded with thin slices of garlic and sprigs of fresh thyme.
There doesn't seem much love for blue cheese here even among the cheesophiles. I love a blue cheese and am very partial to a soft rich roquefort or gorgonzola.
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Post by hulmeman on Jul 19, 2019 7:58:33 GMT
There doesn't seem much love for blue cheese here even among the cheesophiles. I love a blue cheese and am very partial to a soft rich roquefort or gorgonzola. Oh no, I love me a hunk of Stilton Blue particularly with pickled walnuts. |
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Cheese
Jul 19, 2019 8:18:43 GMT
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Post by oxfordsimon on Jul 19, 2019 8:18:43 GMT
Burger King have added a halloumi burger.
Tried it last night and whilst it is not the greatest version of the cheese, it is still tasty enough. And good to see it even more mainstream
I remember when I first tried halloumi years ago after Delia featured it in her Summer series. It is always a guilty treat.
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Post by danb on Jul 19, 2019 8:19:19 GMT
I'm surprised how many are surprised by cheese with fruit cakes etc. One of my favourite desserts is the eccles cake with Lancashire cheese that's a fixture on the menu at St John in Farringdon. It helps that their eccles cakes are so gorgeous, best I've had. Mull cheddar is a staple in our house. Whip-crackingly strong with those slightly crunchy bits. No other cheddar will do. I agree about the fried halloumi. Lightly flour-dusting it gives a pleasing crust. I don't like any kind of pre-flavoured cheese. Adding stuff to it can work though, eg a baked brie or camembert studded with thin slices of garlic and sprigs of fresh thyme. There doesn't seem much love for blue cheese here even among the cheesophiles. I love a blue cheese and am very partial to a soft rich roquefort or gorgonzola. Everything you said!!!😍 Love a bit (whole packet) of gorgonzola on hovis biscuits with far too much butter too! Cheese purists can sometimes be a bit like jazz fans, but you’re allowed a hobby I guess. |
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Cheese
Jul 19, 2019 8:19:47 GMT
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Post by Backdrifter on Jul 19, 2019 8:19:47 GMT
There doesn't seem much love for blue cheese here even among the cheesophiles. I love a blue cheese and am very partial to a soft rich roquefort or gorgonzola. Oh no, I love me a hunk of Stilton Blue particularly with pickled walnuts. A hunk! My word. Good on you. I'm imagining you just picking up the hunk like it's a big apple, biting into it and laughing maniacally. But I'm sure it's a much more refined experience. |
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Cheese
Jul 19, 2019 12:42:17 GMT
Post by TallPaul on Jul 19, 2019 12:42:17 GMT
Talking of thinly sliced, why does thinly sliced cheddar taste better than chunks? For sandwiches, it has to be grated. I buy mine already done, in a bag.  Get me! |
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Post by Tibidabo on Jul 19, 2019 13:04:36 GMT
Talking of thinly sliced, why does thinly sliced cheddar taste better than chunks? For sandwiches, it has to be grated. I buy mine already done, in a bag. Get me! A million years ago I had a Saturday job in a supermarket on the checkout. When I mucked around too much over the tannoy (oh, but it was such fun!) I got punished by being sent to the 'provisions' section. This included grating cheese, packaging and over-pricing it........ ......would you like me to continue the story........? (Hint: I grate my own cheese.) |
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Cheese
Jul 19, 2019 13:18:22 GMT
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Post by Backdrifter on Jul 19, 2019 13:18:22 GMT
Dairylea slices. On a sweet bread like brioche or challa. Yes. Excellent challah mention. I second that 'yes' and add an 'indeed'. |
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Cheese
Jul 19, 2019 13:23:52 GMT
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Post by Backdrifter on Jul 19, 2019 13:23:52 GMT
Toasted cheese in its decadent gooey glory is of course one of the great cheese manifestations. Just today I had a very good toasted sandwich of absolutely gorgeous brisket with pickled cucumber, dijon and emmental, the cheese beautifully soft and stretchy, nicely setting off the crunchy pickle and crispy toasted bread. Gannet & Guga, Market Street arches, Edinburgh. Good service too.
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Post by TallPaul on Jul 19, 2019 13:26:24 GMT
From what I've learnt about you over the last three years, that must be the only thing you do for yourself in the kitchen? Grate it on your faux granite counter, do you?  As Shirley Conran once (almost) said, life is too short to grate cheese! |
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Post by Tibidabo on Jul 19, 2019 13:34:45 GMT
Grate it on your faux granite counter Steady! There's no'wt faux about my granite. |
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Post by TallPaul on Jul 19, 2019 15:50:06 GMT
So come an' 'ave a go if you think you're hard enough, TallPaul. Tibs is waiting... Steady on, TM. I know I *sometimes* play the fool, but I'm not stupid! 🙂 |
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Cheese
Jul 19, 2019 16:22:50 GMT
Post by Tibidabo on Jul 19, 2019 16:22:50 GMT
Hee hee! I'm nachos a pretty face y'know!
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Cheese
Jul 19, 2019 16:55:10 GMT
Post by Tibidabo on Jul 19, 2019 16:55:10 GMT
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Jul 19, 2019 17:55:09 GMT
Post by Tibidabo on Jul 19, 2019 17:55:09 GMT
Hee hee.
Been nice punning with you Monks, but I gouda go now. 🧀
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Get me! 