Cheese


I brought some bacon Chili jam from the US back, made by a company called Terrapin Ridge Farms and it’s absolutely tremendous with the Port Salut.
Why, why why pollute fine cheese. That's like saying I have an 87 fixin but it tastes better if I put jam in it.

Esch to their own but Jesus christ.
 
Love love love cheese, never come across one I don't like, tho I am sure there will be one out there that I couldn't stomach, naming my favourite would be like picking a favourite child, however love a good Red Leicester.
Like you, I love most cheese, but Cornish Yarg is absolutely f***ing rank.
Tastes like soap marra.
Avoid, avoid, avoid.
 
Vintage cheddar for cooking or cheese on toast. If I’m nibbling with crackers then preferably a soft blue cheese like Montagnolo Affine or Cambazola. Mebbes a bit of aged Manchego or Comte to change it up a bit.
 
Camembert. Ate an entire one on Xmas eve eve and almost ruined Xmas due to my farts the next day.

No pickle or relish required and the stinkier the better.
 
Montagnolo Affine
Had some of that at Christmas - absolutely lovely. Also had some Truffle Cheddar, Truffle Gouda and a Bombay-spiced Red Leicester

For everyday use I also like Comte, Red Fox Red Leicester, Gruyere, Mature Gouda, Mature/Vintage Cheddar, Ossau Iraty, Emmental, Jarlsberg and loads of different types of British blue cheeses.

Only ones I'm not keen on are the runny ones and Danish Blue - f@cking awful stuff that.
 
Love all hard cheeses and blues and Stiltons but can’t getaway with Brie and Camembert for some reason- Love a baked or fried feta too. Can’t beat the feeling when you take the first bite of a strong cheese and makes your taste buds quiver! No wonder my cholesterol’s high
 
anything made by an American dairy. They have awful cheeses here.

Most hyper-processed and mass produced American cheese barely fits the legal definition of cheese but there are some good local producers, especially in Wisconsin as the area was settled by a lot of Dutch, Scandinavian and Swiss
 
Most hyper-processed and mass produced American cheese barely fits the legal definition of cheese but there are some good local producers, especially in Wisconsin as the area was settled by a lot of Dutch, Scandinavian and Swiss
Its taken nearly 20 years of searching but I have 2 larger producers that make a decent cheese. Cabot have a decent extra sharp cheddar and Tillamook out of Oregon is great cheese. Other than that I tend to go with Lidl imported Red Leicester or the Kerrygold stuff.
 

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